Overtenderization

Overtenderization is a term used in food science and culinary contexts to describe a condition in which proteolytic tenderization has proceeded past the point of optimal texture, yielding meat that is overly soft or mushy. It most often arises when enzymatic tenderizers such as bromelain (pineapple) or papain (papaya) are applied for too long or at too high a concentration, though marinades with high acid content or prolonged exposure, and mechanical tenderization beyond a threshold can also contribute.

Effects include loss of structure of protein networks, reduced water-holding capacity, and decreased cohesiveness, leading to a mushy mouthfeel, reduced juiciness, and sometimes flaking or disintegration of muscle fibers. Flavor may be impacted due to diffusion of marinade components and altered browning during cooking; cooking losses can increase because of tissue breakdown.

Prevention involves controlling the variables: selecting appropriate tenderization methods for the cut, using precise times and temperatures, avoiding overly aggressive enzymes, and allowing rest-age controls. In industrial settings, process controls, pH, enzyme activity assays, and sensory testing are used to prevent overtenderization.

While some cuisines or recipes purposefully use brief enzymatic tenderization for ultra-tender texture, overtenderization is generally considered a undesirable outcome in quality-focused cooking.