Overtenderising
Overtenderising refers to the process of applying excessive tenderising methods to food, most commonly meat. While tenderising aims to break down tough connective tissues and muscle fibres to improve texture and palatability, overdoing it can lead to undesirable outcomes. This can be achieved through various means, including mechanical methods like pounding or grinding, or enzymatic methods using marinades containing tenderising agents like bromelain (from pineapple) or papain (from papaya).
The primary consequence of over tenderising meat is a loss of structural integrity. This can result in