|
 There
are several reasons why meat is tough after
cooking. Firstly it depends upon the cut. Generally
the parts of the animal used the most, are tougher
than parts rarely used like the rump, and these
would be better cooked using a moist method
such as stewing. The age of the animal also
affects tenderness, as does the slaughtering
process. Animals not rested or stressed before
slaughter may become tough due to a condition
called DFD (dark dry and firm cutting). This
is normally associated with beef.
Cooling the carcase after slaughter also affects
tenderness. If it is done too soon, a condition
known as cold shortening occurs. Freezing too
soon can also toughen meat due to 'thaw rigor',
which happens as the meat defrosts. Domestic
freezing can also toughen meat, as the average
domestic freezer tends to freeze rather slowly,
which causes damage to the cell structure. This
results in loss of moisture and flavour on thawing.
Hanging meat after slaughter allows enzymes
to tenderise it, therefore hanging time also
influences tenderness. Some caterers buy a large
piece of beef and keep it under refrigeration
until the surface appears almost black. This
gives time for the meat to tenderise. With cooking
methods such as grilling, heat causes the muscle
proteins to 'denature'. They then shrink causing
loss of moisture. A tough piece of meat becomes
tougher when cooked right through, and will
appear more tender if it is rare or blue. A
tender piece of meat will toughen to some extent,
but if you overcook it will become very tough
indeed.
The skill lies in knowing when to stop applying
heat. Moist meat is always more palatable than
dry meat, which will always appear tough when
eating it. |
