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 a mushy, paste-like, or crumbly texture that is unpleasant to eat. Instead of a satisfying chew, the meat may disintegrate into an unappealing mass. Furthermore, excessive mechanical action can damage the muscle fibres to the point where they cannot retain moisture effectively, leading to dry and flavourless results even if the initial intention was to make it more tender. Enzymatic over tenderising can also break down proteins too much, affecting both texture and taste. In some cases, the flavour of the meat can be compromised, with the tenderising agents themselves becoming dominant. Achieving the right balance is key to successful tenderising.