Explain why meat becomes more tender when it is marinated?

In short (click here for detailed version)

The meat becomes tender when marinated thanks to the action of the acids contained in the marinade, which break down the muscle fibers, making the meat more tender.

Explain why meat becomes more tender when it is marinated?
In detail, for those interested!

The biochemical processes of marinating meat.

The biochemical processes of marinating meat mainly involve three key mechanisms. Firstly, the acidic marinade, often composed of lemon juice, vinegar, or yogurt, acts by breaking down the connective tissues of the meat through the action of enzymes and acids. This action helps tenderize the meat by leaving the fibers more relaxed.

Secondly, the marinating process allows aromatic compounds to be infused into the meat, adding additional flavors. This occurs through the meat's increased permeability in the presence of acid or enzymes. As a result, the flavors of the marinade penetrate more easily into the meat to enhance its taste.

Lastly, marinating can also help reduce the formation of potentially harmful compounds when cooking at high temperatures. Antioxidants present in certain marinade ingredients, such as herbs and spices, can reduce the formation of carcinogenic substances linked to the Maillard reaction that occurs during meat cooking.

The impact of the marinade on muscle fibers

When meat is marinated, the different acids and enzymes contained in the marinade penetrate the muscle fibers. These acids and enzymes act by breaking down the connective tissues surrounding the muscle fibers, which has the effect of tenderizing the meat. As a result, the muscle fibers relax and become less tight, giving the meat a softer texture once cooked. This process of breaking down connective tissues by the components of the marinade greatly contributes to improving the tenderness of the meat and enhancing its flavor.

The different agents in the marinade and their effect on meat tenderness.

The most commonly used agents in marinades are acids, enzymes, and salts. Acids like vinegar, lemon, or yogurt help to relax the meat fibers, allowing liquids to penetrate more easily. Enzymes naturally present in ingredients like pineapple (bromelain) or kiwi (actinidin) break down the proteins in the meat, making it more tender. Salts, such as soy sauce or sea salt, not only add flavor but also help retain moisture in the meat, making it juicier and tender.

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Frequently Asked Questions (FAQ)

1

What are the advantages of marinating meat before cooking it?

Marinating allows to add flavor to the meat while also contributing to its tenderness.

2

How long should the meat be marinated to optimize its tenderness?

The marinating time varies depending on the type of meat and the ingredients of the marinade, but generally, a few hours to overnight is recommended to achieve the best results.

3

Why do some marinades contain acidic ingredients like lemon or vinegar?

Acidic ingredients help tenderize meat by breaking down the connective tissues, which helps make the meat more tender.

4

What is the difference between a dry marinade and a liquid marinade?

A dry marinade consists of a mixture of spices and herbs applied directly to the meat, while a liquid marinade is a mixture of liquids and aromatics in which the meat is immersed.

5

Does the marinade only influence the tenderness of the meat?

No, in addition to tenderness, marinating can also enhance the flavor, juiciness, and color of the meat.

Gastronomy and Cooking

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