Tenderising

Tenderising is the process of making meat easier to chew by changing its muscle structure, connective tissue or texture. Methods include mechanical treatment, enzymatic or acidic marinades, ageing and slow cooking. The appropriate method depends on the cut, the desired result and the dish.

Main tenderising methods

• Mechanical: pounding, cubing, scoring or needling can disrupt muscle fibres and connective tissue. Use the method appropriate to the cut and required presentation.
• Enzymatic: ingredients such as papaya (papain) and pineapple (bromelain) contain enzymes that break down proteins. Excessive exposure can make the surface mushy and damage texture.
• Acidic marinade: vinegar, citrus or wine can change surface texture and add flavour, but do not reliably tenderise deeply through a thick cut.
• Ageing: controlled wet or dry ageing allows natural enzymes to change muscle proteins and improve tenderness over time.
• Slow cooking: long, moist cooking softens collagen in suitable cuts, converting connective tissue into gelatin.

Choose the method for the cut

Lean, relatively tender cuts may need little more than careful cooking and resting. Tougher cuts rich in connective tissue are often better suited to braising or other long cooking methods. Mechanical tenderising can improve consistency, but it may transfer surface contamination into the interior of the meat.

Example: pound a pork cutlet evenly for schnitzel, or braise beef chuck slowly until its connective tissue softens.

Food-safety note: marinate meat under refrigeration and prevent raw marinade from contaminating ready-to-eat foods. Mechanically tenderised meat must be handled and cooked according to the applicable food-safety requirements.