How tender fruit makes meat

Master chef recipes

Fast navigation

Cooking school

Meat from wild animals or older cattle has a firmer fiber structure, the meat is tougher than that of young animals. But with some natural aids, without any harmful side effects, this is easy to remedy. In addition, the taste is improved.

Every meat, whether from a young animal or an old one, initially has a solid structure immediately after slaughter. This changes with maturation. This means that the meat has to "hang out" for a certain time after the animal has been killed. During this time, the lactic acid in the muscle fibers changes the cell structure: the meat becomes more tender. The time it takes to ripen depends on the type of animal: beef takes a good week, veal and lamb four to seven days, while pork only takes two to three days.
Older animals and game, however, have a firmer cell structure that is not completely loosened by maturation alone. You can remedy this with the enzymes and ferments of some fruits.

This modern fruit has developed into an excellent meat tenderizer thanks to its actinidin enzyme. The enzyme breaks down the protein structure of the muscle cells. Simply brush the meat with a halved kiwi before frying.

The pineapple contains the bromeline ferment. which works in a similar way to the enzyme in kiwi fruit. You just have to top the meat with a slice of pineapple. The meat is not only tender, it also gets an exotic note. However, this only works with the fresh fruit, not with the canned food.

The tropical plant is an excellent tenderizer thanks to its papain enzyme. In tropical countries, fresh meat is cooked with unripe papayas or wrapped in the leaves of the papaya tree.

The ascorbic and fruit acid of lemon loosens the muscle fibers. Drizzle the meat with lemon juice and place in the refrigerator overnight.

© 2005 by TUSAN PRESS, 4 Rue de Provence, F-67116 Reichstett, Robert A. Kaden