Question

A local hunter invites you over for dinner. They serve you some venison that they said was from an animal that they harvested earlier that day. After a few bites, the hunter becomes upset because the meat is very tough. Knowing you took ASI 350, the hunter looks at you and asks what could be done to help. What is your response? The meat is just tough. There is nothing that the hunter can do or should have done that would help. The only way for the hunter to improve the tenderness would be to add large amounts of salt to the meat. The hunter should keep the meat cold for a period of about 14 to 21 days in order to allow naturally occurring enzymes to break down muscle proteins The hunter should have frozen the meat as soon as the animal was harvested in order to keep the meat the most tender. O The hunter needs to freeze the meat immediately in order to improve the tenderness

Answer 1

The response is The only way for the hunter to improve the tenderness would be to add large amount of salts to the meat.

Salt is an excellent ingredient to make meat tender. Salting of meat one hour before cooking make Tender or soft. Addition of salt to meat breakdown the protein and muscle fibre in meat and makes the meat soft. Salting of meat results in the release of meat's natural juice , creating a brine. This brine is reabsorbed to meat, results in breakdown of protein and muscle fibre present in the meat. This tenderise the meat.

The coarse sea salt or Kosher salt is used to tender meat.