What are three methods of tenderizing meat?

Tenderizing meat can be accomplished through various methods, and the correct choice highlights three effective approaches: mechanical, chemical, and cooking.

Mechanical tenderizing involves physically breaking down the fibers of the meat, which can be achieved through methods such as pounding or using a meat tenderizer tool. This method helps to create a more tender texture by disrupting the structural integrity of tough muscle fibers.

Chemical tenderizing utilizes acidic ingredients like vinegar, citrus juices, or enzymatic marinades (such as those containing pineapple or papaya) to break down proteins in the meat. This process can enhance both the tenderness and flavor, as the acids penetrate the meat and soften its fibers.

Cooking methods also play a key role in tenderizing meat. Techniques like slow cooking or braising allow tougher cuts of meat, which have more connective tissue, to become tender over time as the collagen in the meat breaks down into gelatin, creating a more palatable texture.

In contrast, the other choices either reference methods that are not primarily used for tenderizing meat or involve processes that do not specifically enhance tenderness.