There are several different ways to tenderize a cut of meat. You can pound it with a mallet, marinade it, salt it, cook it on low heat, or slice against the grain, but all those processes are attempting to accomplish the same job: make the meat tender. The science behind tenderizing meat is the process of breaking down the meat on a molecular level.

What Is the Meat Made Of?

To start our knowledge about the process of tenderizing and how it works, we need to start with the molecular makeup of the meat itself. A piece of meat is essentially a slab of muscles and tissues that are made out of proteins. Those proteins contain within them amino acids that chain together to give the muscle its density.

Physically Tenderizing Meat

These amino acids can be broken down in a few different ways. The most common way to break those bonds is to apply physical force, either through a meat mallet or an electric meat tenderizer. The physical force will break down these bonds between the amino acids, resulting in the meat becoming softer over time.

Too Much Force

Applying too much force or doing so for too long will eventually result in the meat itself breaking apart, essentially ruining it and rendering it unsuitable for serving.

Utilizing Acidic Ingredients

Marinating the cut of meat in vinegar, lemon juice, or other acidic liquids will break down the protein in the meat. These acids will eat away at the amino acids until it becomes soft and ready to serve.

Enzymes

The science behind tenderizing meat with enzymes uses the same principle as acidic liquids, where enzymes—commonly found in pineapple, papaya, figs, and kiwifruit—break down the chemical bonds of the protein.

Waiting Too Long

Just like applying too much physical force, leaving your meat in an acidic marinade too long will break down the protein to the point that the meat will become a pile of mush.

Know What Meat You’re Working With

Different cuts of meat will be more or less tender when you get them. Knowing how much force you need to apply or how long you need to marinate the meat will vary from cut to cut. Know what you’re working with and be aware of the physical limits of your meat.