The Science Behind Marinades and How They Tenderize Meat
The Science Behind Marinades and How They Tenderize Meat
Meat can be marinated in several ways, and this is one of the most commonly used meat preparation techniques. If grilling, roasting, or pan-frying, marinating is one of the most straightforward solutions for adding flavor to and softening it. But let us know more about the marinating process by asking several questions: What happens when marinating? This way, the mixture of acids and spices is employed to make the tendons prepare the large volumes of meat and make it tender to be prepared and well cooked as juicy meals.
In this article, I will describe the marinade, how it tenderizes the meat, and what you must consider to prepare the perfect marinade for your future dish.
What is a Marinade?
A marinade is a liquid solution used to soak the meat and, due to its properties, makes it tender while impregnating it with flavor. Marinades typically consist of three primary components: Acid, fat, oil or not, and other ingredients such as herbs, spices, and aromatics. Depending on the type of marinade used, meat gains additional flavors, and the proteins get a new structure. Thus, it becomes softer; tenderizing occurs during this process.
However, not all marinades are created equal, as they do not function similarly. This means that the type of meat, the components used in the marinade, and the duration of the marinating process determine how effective this process may be.
The Components of a Marinade
Knowledge of the parts of the marinade is vital for softening and seasoning meat. Here's how the three main elements—acids, fats, and flavor enhancers—interact with the beef. Here's how the three main elements—acids, fats, and flavor enhancers—interact with the meat:
Acids
Acids, among all the ingredients in a marinade, deserve special attention for their ability to soften the texture of meat. They act on the protein, restructuring the proteins in the muscle to make the meat less tough and more tender. This knowledge empowers you to create perfectly tender meat dishes.
Common acidic ingredients used in marinades include: Common acidic ingredients used in marinades include:
Vinegar (apple cider vinegar, balsamic vinegar)
Citrus juices (lemon, lime, orange)
Wine
Yogurt or buttermilk
Whenever an acid comes into contact with the proteins in the meat, what results is called the denaturation process. In layman's terms, denaturation is a process commonly called 'unzipping of proteins'. It also helps make the meat tenderer because as the proteins in the meat undergo chemical change, they become less rigid. However, there's a balance to be struck: if the meat is marinated in an acid solution for quite a long time, this leads to softness of the flesh due to excessive breakdown of its proteins.
Fats
Oil-based marinades contain fats that play two roles in marinating. First, an excellent vector is provided for fat-soluble flavoring constituents from the herbs, spices, and other aromatics used in seasoning. Second, the oils also acted as a barrier and ensured that the meat did not wrinkle and dry before the preparation was complete, especially when using high-heat methods such as barbecuing.
Common oils used in marinades include:
Olive oil
Vegetable oil
Sesame oil
Coconut oil
Fats also contribute to the thickness of the marinade and boost the taste of the ingredients used in the marinade. Fats don't tenderize meat, but they help the other ingredients in the marinade do their work correctly.
Flavor Enhancers
The third mandatory marinade component is the range of spices, herbs, and other ingredients that impart a specific taste to the meat. These do not act like meat tenderizers, but they play the sensational role of adding depth of flavor and aroma to the more subtle portions of the meat.
Familiar flavor enhancers include:
Garlic, ginger, and onions
Fresh herbs (thyme, rosemary, cilantro)
Spices (black pepper, cumin, coriander)
Sweeteners like honey, maple syrup, or brown sugar
Soy sauce, Worcestershire sauce, or hot sauce
The other aromatics involve salt, which plays a crucial role in the preparation of the marinades as it assists in boosting the naturally occurring flavors of the meat and, at the same time, it also helps tenderize the meat. It also loosens some of the proteins in the given meat kind, similar to what acid does, enabling the meat to hold more water once cooked.
How Marinades Tenderize Meat
What mainly contributes to tenderizing is the acidic components in the marinades, as these dissolve the proteins in the meat in question. Now, let's get a little deeper into how this operates.
Denaturation of Proteins
As stated before, proteins in meat are macromolecules comprised of long strings of amino acids that are coiled and folded into nearly spherical conformation. These are coils of protein that are found in meat tissues and are responsible for their rigid structure. Some enzymes and proteins react with acids present in marinades by causing the rupture of some molecular and covalent bonds and acquiring a new shape. Proteins in the meat start to thicken, giving a softer texture to the meat, and the marinade flavors can go profound to the meat fibers.
This denaturation process is why ceviche is a dish of raw fish that turns 'cooked' when immersed in citrus juice. Using an acid causes a change in the texture of the fish without the need to apply heat since the acid helps break down the proteins in the fish effortlessly, as is the case with the juice.
Breaking Down Connective Tissue
The other process involved in the tenderizing process is the separation of connective tissues on the more complex pieces of meat. Beef chuck and pork shoulder are higher in collagen and connective tissue than the better-known cuts of tenderloin or white breast. While raw, collagen tends to be hard and cartilaginous; it transforms into gelatin in the face of heat and moisture. Marinades with any form of acid or enzyme, such as pineapple or papaya, will assist in tenderizing part of this collagen.
Enzyme Action
There are some fruits, which have specific enzymes which can be useful for the process of tenderization. These enzymes function in the manner in which they degrade proteins much more intensively as compared to acids. For instance, pineapple has an enzyme known as bromelain, and papaya has an enzyme known as papain. These two enzymes are suitable for softening connective tissues in meat, making it very tender. Nonetheless, as with acid, this increases enzyme action that turns the meat into mush; thus, these marinades should be used in moderation.
How Long Should You Marinate Meat?
The most asked question when it comes to marinating is how long should one let the meat marinate. It all depends on the type of meat to be grilled and the intensity of the marinade that will be used.
Beef and lamb: Beef and lamb tend to be more challenging and can be marinated for longer durations of 4 to 24 hours. However, tenderizing delicate cuts such as steak takes only 30 minutes to 2 hours.
Chicken: Different meats are marinated differently. At the same time, beef is recommended to be marinated for about 6 to 24 hours; chicken, on the other hand, is relatively tender and should be marinated for 30 minutes to 4 hours. Long hours of marinating will lead to a tenderizing effect, which is terrible for meats, particularly lean ones such as chicken breast.
Pork: Pork can sit in marinade for 2 to 6 hours, depending on the type of pork used. Therefore, tenderloins and chops would take a relatively short time, while roasts would take a relatively longer marinating time.
Fish and seafood: Poultry, fish, and seafood are tender meats that require no more than 15-30 min in the marinade. If it is allowed to stand for any longer, the acid will 'cook' the meat, and this alters the texture in a way that is not desirable.
Best Practices for Marinading
To get the most out of your marinades, follow these best practices:
Use non-reactive containers: Meats should always be marinated in glass, ceramic, or food-safe plastic ware. Do not use metal containers because the acidic marinades will interact with metal, resulting in the meat's metallic flavor.
Refrigerate while marinating: It is safe to marinate the meat because dangerous bacteria can grow when the temperature is high, or the meat is at room temperature.
Don't reuse marinades: If you wish for a sauce from the marinade, it is better to prepare a portion before marinating the meat. If used after marinating the meat, it is better to boil the marinade to kill bacteria from the meat.
Pat dry before cooking: Marinating eliminates the possibility of steaming instead of browning; after that, blot the meat with paper towels. This is helpful to attain a pleasant sear in the course of cooking since moisture intrinsically hinders browning.
Conclusion
Marination is an excellent way how to increase the palatability and texture of meat and, at the same time, soften the muscles of the animal's body. So now, knowing the function of the acids, fats, and flavor-enhancing compounds, one can prepare the most appropriate marinade to complement any form of meat. The principles used in marinating whether in grilling, roasting, or pan frying make the food juicy and possess flavor and tenderness each time. Don't be shy about using your knowledge and trying different things; you will be able to marinate your meats in no distant time.