What causes toughness in meat?

Answer 1

Toughness In Meat Is caused by:

Age: Older animals have tougher meat.

Activity: Meat from active parts of animal, such as the leg, is though. Meat from the back is tender.

Answer 2

Some natural factors which result in tough meat are:

1. The animal being older
2. The animal being active or scarred before slaughter
3. Cooking or freezing the meat before rigor mortis has resolved.
4. The meat having a small amount of marbling (or fat mixed into the tissue)
5. Using meat from the tough cuts of meat (ex. the legs and feet)

Answer 3

Tough meat can be tenderised by liberally beating the meat with a special dimpled surfaced wood or plastic mallet. The idea is to break up and partially separate the meat fibres. Then slow cooking in liquid keeps the meat fibres moist while further breaking down the tendons.

Answer 4

Age. Older animals have fiby and produces tougher meat, meat from younger animals is tender.

Activity. Less activity parts of an animal are tender, active parts are tougher.

Conditioning. Resting before slaughter allows glycogen to build up in muscles hanging after slaughter changes glycogen to lactic acid- tenderises meat.

Answer 5

Hanging process: Meat must be hung for a certain length of time or it will go tough.

Incorrect cooking method: The method must suit the type of meat e.g. slow moist method for tough meat.

Answer 6

Age, Activity, Cooking method, Conditioning