15 April 24
Eben van Tonder

Historical Background

A friend of Richard and mine visited the factory yesterday and we discussed among other things meat tenderisers. The practice of tenderizing meat with alkaline substances has been practiced historically around the world. In Asian cooking, particularly in Chinese and Korean cuisine, using alkaline agents such as sodium bicarbonate (baking soda) to soften tough cuts of meat has been a common technique. Historically, this method was especially valued in regions where meat quality varied, and tenderizing techniques were essential for improving the texture of less desirable cuts.

I consider sodium bicarbonate as major focus but then dovetails the discussion into a short overview of other methods, excluding maturing the meat which I considered earlier. (Concerning the Aging of Beef)

Biochemistry of Meat Tenderization with Sodium Bicarbonate

Sodium bicarbonate, when applied to meat, initiates a series of biochemical reactions that fundamentally alter the protein structures within the meat:

– Denaturation of Proteins. Sodium bicarbonate raises the pH on the surface of the meat, causing proteins like collagen and myofibrillar proteins to denature. This denaturation process leads to the unwinding of protein structures, making them less tough and more tender.

– Increased Water Retention. The higher pH changes the electrical charges of protein molecules, enhancing their ability to bind water. This helps the meat remain moist and tender during cooking.

– Weakening of Protein Bonds. Alkaline conditions weaken the bonds within protein molecules, particularly the cross-links in connective tissue. This transformation reduces the toughness of the meat, converting tough collagen into softer gelatin upon cooking.

Detailed Method Description

For those looking to use sodium bicarbonate for tenderizing meat, here’s a precise method to follow:

– Preparation

Dissolve 1 teaspoon of sodium bicarbonate in 1/2 cup of water. This solution is sufficient to tenderize approximately 500 grams of meat.

– Application

Either sprinkle the solution over the meat or immerse the meat in the solution, ensuring even coverage.

– Resting Time

Allow the meat to sit with the solution for two weeks.

– Cooking

Cook the meat as desired. Post-treatment, the meat should be noticeably tenderer and ready for various culinary applications

Injecting with a multi-needle injector

When using sodium bicarbonate for tenderizing meat, especially through injection, controlling the concentration and the duration of exposure to the chemical is crucial to prevent the meat from becoming overly soft or mushy. Here’s how you can manage these factors:

-> Impact of Sodium Bicarbonate on Meat Texture:

Sodium bicarbonate raises the pH of meat, which alters the overall structure of the proteins. This alkaline environment causes the proteins to denature and relax, making the meat tender. However, if the exposure is too long or the concentration too high, these proteins can break down too much, leading to a mushy texture. Having said this, it should easily be able to handle two weeks resting.

-> Controlling the Tenderization Process:

1. Optimal Concentration: As mentioned, using a low concentration (about 0.5% to 1%) minimizes the risk of over-tenderizing. This low dose helps ensure that the tenderization is effective without damaging the texture.
2. Limited Exposure Time: The time that the meat remains exposed to the sodium bicarbonate solution should be controlled. Even with injections, it’s advisable to proceed with cooking after a reasonable resting time and heat treatment will stop the tenderizing action from progressing too far.
3. Proper Injection Technique: Ensuring that the sodium bicarbonate solution is evenly distributed throughout the meat helps prevent local over-tenderization, which can contribute to a mushy texture in parts of the meat.
4. Temperature Control: Keeping the meat refrigerated before and after injection until cooking begins helps slow down any chemical reactions that could further break down the meat proteins.

-> Stopping the Tenderization Process:

The action of sodium bicarbonate continues as long as the conditions are favorable for the chemical reactions. To halt the process:

• Cooking the meat immediately after preparation and injection can stop the tenderizing effect, as the heat will denature the proteins in a different manner and stop the reaction induced by the sodium bicarbonate.
• Adjusting pH: In other chemical processes (though rarely necessary with injection methods where low concentrations are used), neutralizing the pH after a certain period could be considered to stop the tenderizing effect.

Other Methods Summarised

Tenderizing meat is essential for improving its texture and enhancing its flavor, especially for tougher cuts. I expand my focus on sodium bicarbonate to summarize other methods. So, here is an exhaustive overview of all methods used for tenderizing meat, encompassing physical, chemical, and injection techniques:

-> Physical Methods

1. Pounding: Using a meat mallet to physically break down the muscle fibers and connective tissues.

• Pros: Simple and inexpensive.
• Cons: Can damage meat structure if overdone.

2. Blade Tenderizers: Machines or tools that cut into the meat with multiple blades to sever fibers.

• Pros: Efficient for larger volumes of meat.
• Cons: Can alter the meat’s natural texture, making it too mushy.

3. Rolling or Needling: Mechanical tenderizers that use rollers equipped with sharp needles to puncture the meat.

• Pros: Allows marinades and brines to penetrate more deeply.
• Cons: Requires equipment; potential for uneven tenderization.

-> Chemical Methods

1. Enzymatic Tenderizers: Using natural enzymes like papain (papaya), bromelain (pineapple), and ficin (fig).

• Pros: Effectively softens meat without heat.
• Cons: Risk of over-tenderizing; specific taste that may not be universally liked.

2. Acidic Marinades: Utilizing acids such as vinegar, lemon juice, or wine.

• Pros: Adds flavor while tenderizing.
• Cons: Can denature proteins excessively, affecting texture adversely.

3. Alkaline Treatments: Applications of sodium bicarbonate or similar substances.

• Pros: Quick action in breaking down proteins.
• Cons: Requires thorough rinsing to avoid flavor changes.

4. Salts (Brining and Curing): Using salt-based solutions or dry rubs to enhance moisture retention through osmosis.

• Pros: Improves flavor and juiciness.
• Cons: Can result in overly salty meat if not balanced properly.

-> Injection Methods

We looked at injection of sodium bicarb, but other systems can also be injected. In general, injection of tenderizing agents involves using a syringe to inject marinades, brines, or other solutions directly into the meat, effectively tenderizing from the inside out and enhancing moisture retention.

1. Brine Solutions: Salt and water solutions, sometimes with sugar or spices.

• Pros: Enhances flavour and juiciness; quick penetration.
• Cons: Can dilute natural meat flavours if not balanced well.

2. Enzyme-based Solutions: Contains enzymes like papain or bromelain.

• Pros: Targets tough proteins directly.
• Cons: Requires careful handling to avoid over-tenderization.

3. Flavored Marinades: Combinations of acids, enzymes, and flavourings.

• Pros: Introduces complex flavours deep into the meat.
• Cons: Can be messy and require special equipment.

4. Phosphate Additives: Often used commercially to increase water holding capacity.

• Pros: Can significantly increase moisture retention, improving yield.
• Cons: Regulatory limits exist due to health concerns; perceived as less natural.

-> Advanced Techniques

1. Sous-vide Cooking: Cooking meat at low temperatures in vacuum-sealed bags.

• Pros: Even and gentle cooking can tenderize naturally over long periods.
• Cons: Requires specialized equipment and considerable cooking time.

2. Ultrasonic Tenderization: Using high-frequency sound waves to break down meat fibres.

• Pros: Innovative and efficient for large-scale operations.
• Cons: High initial investment and not widely available for home use.

Each tenderization method has specific applications depending on the desired outcome, cooking style, and the cut of meat. Using a combination of these methods can often yield the best results, balancing texture, flavour, and moisture content for optimal culinary creations.

Conclusion

Using sodium bicarbonate as a meat tenderizer is an effective, economical, and easy-to-apply method that can transform the texture of tough meats. However, it’s important to manage the concentration and exposure time to avoid negatively affecting the meat’s texture and flavour.

When correctly used, sodium bicarbonate injections can tenderize meat without making it mushy, provided that the concentration and exposure time are well controlled. This method requires precision but can be very effective for improving the texture of tougher cuts without compromising the quality and sensory characteristics of the meat.

This comprehensive approach to understanding and applying sodium bicarbonate for meat tenderization offers both historical context and practical guidelines, making it a valuable technique for culinary enthusiasts and professionals alike.

References

1. McGee, Harold. “On Food and Cooking: The Science and Lore of the Kitchen.” –
2. Fellows, P.J. “Food Processing Technology: Principles and Practice.”
3. Lawrie, R.A., and Ledward, D.A. “Lawrie’s Meat Science.”