How does marinade make meat tender?

Answer by  Amber40 (24961)

Unless meat tenderizer was added then no. It does not tenderize the meat. It only adds flavor to the meat.

Answer by  Gingercakes (920)

It has enzymes in it that help break down the tissue. The longer you marinate something the more tender it will be. However, the flavor will be stronger too, so you don't want to over do it. You can also pound on it with a meat tenderizer "tool" that will speed up the process

Answer by  bubbyboy (9929)

A marinade serves two functions to tenderize meat. First different plants and fungi enzymes help to break down the meat's connective tissues to make the meat tender.The enzymes also make the meat so it can't hold it's own natural juices.This will make a dry meat so really the only other function the marinade has is to flavor the meat.

Answer by  champaign9497 (11977)

Because usually there is vinegar in the marinade and it goes into the meat and breaks parts of it down so that when you cook it the meat comes out much more tender than it would have without it.

Answer by  danny25 (83)

Marinade allows meat to maintain its juices, which keeps the meat from getting too stiff. Marinade also works to break down the enzymes in the meat and weaken bonds.

Answer by  ParrotPirate (477)

The reason marinades tenderize meat is because there is usually at least on ingredient that is somewhat acidic. Lemon juice or vinegar would be common examples. The acidity of these ingredients breaks down the protein fibers in the meat,making the meat more tender. The other ingredients are added for flavor.

Answer by  Latin4 (11170)

As the meat sets in the marinade it becomes tender. But there is a guideline on what meat marinate well and hot long the meat should stay in the marinade.

Answer by  Huntress (1935)

There are certain enzymes and acids contained in plants, fruits and fungi that are in marinades which break down connective tissues/proteins and muscles in the meat.

Answer by  lasagnalover (126)

A marinade, usually a mix of acidic ingrediants,oils and spices works by breaking down the tough, fatty or fibrous parts of a cut of meat.The acidic ingrediants such as vinegar or pineapple break down the meat's structure so that the flavorful spices and oils can be absorbed into the meat. Usually marinades work best in less expensive cuts of meat.