Here is the question some people ask – Is Accent a meat tenderizer?
As we all know, Accent is also known as MSG or monosodium glutamate. This is a seasoning often used in recipes to enhance the flavor. Now, some people wonder if it also helps to tenderize the meat. However, there is more to it than what you may know.
In this post, we will discuss whether Accent is also a meat tenderizer and whether it is good to use for your recipes or not. Let’s jump right into it.
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Is Accent A Meat Tenderizer?
The simple answer to this question is no. While it is a flavor enhancer, it is most definitely not a meat tenderizer. Instead, it simply activates your tastebuds to enhance the food’s natural flavor. While there are people who rely on this product to tenderize the meat, it is most definitely not the main function of this ingredient.
What a meat tenderizer does is to break down the meat’s proteins, which then makes it tender. There are several meat tenderizers sold in the market today which may either be acid-based or enzymes. They are marinades that help to make tougher cuts of meat more tender, so they are easier to bite and chew. If you are cooking a pork shoulder or a beef chuck, then a meat tenderizer can help with these tougher meat cuts.
This is why if you are looking to use Accent to your meats to tenderize them, it is best to rethink your initial idea and keep in mind that you cannot use this for such purpose. On the other hand, there are some better meat tenderizers in the market that are widely available, which you can use.
Among the best meat tenderizers out there include the following:
1. Acid based
If you want to tenderize your meat, then using acid-based products should be largely helpful. These include tenderizers with active ingredients such as yogurt, vinegar, buttermilk, and lemon juice. The acid content is what helps to break the protein down in your meat, so it becomes more tender for you.
2. Enzyme based
If you like to stay away from acid-based tenderizers for your meats, then enzyme-based ones are good choices, as well. These enzymes such as the bromelain and papain are effective in breaking the protein down. Among the natural sources of these enzymes include pineapple juice and papaya. You can easily find these in a powder form and then use them to marinate your meats before cooking.
Now, if you are not quite keen on using any ingredients for tenderizing the meat, you can do it the mechanical way. Special tools such as a jaccard meat tenderizer and a meat mallet both work well in breaking the fibers down in the meat effectively. Thus, the result is a more tender meat to bite and chew.
4. Sugar and salt
A simple rub for your meats made of sugar and salt can also do the trick in tenderizing the meat. Simply rub the mixture to your meat, then allow it to sit for a few hours or even overnight. This dry brining method helps to break the protein down and with the added benefit of the sugar creating a lovely crust on the exterior of the meat. Hence, you can have that nice crunchy after cooking your meat.
Sometimes, you do not need any fancy tool or rub for your meat when you want it to become tender. Just by leaving it in a temperature-controlled environment also does well in making it more tender. Whether you apply the wet aging or the dry aging method, you can achieve a favorable result with your tender meat.
The best thing about using marinades for tenderizing the meat is that they incorporate a lovely flavor to your dishes. However, you need to be more mindful of the taste that you are looking to achieve. If you don’t want your meat to get too sour, too salty, or very sweet, then you should avoid putting in a large amount of natural tenderizers.
Physical or mechanical meat tenderizers are more advisable to use when you have no desire of altering the flavor of the meat. You also need to remove the dry rub or marinade prior to cooking the meat since these can easily burn the exterior while leaving the interior still raw.
It is particularly true with sugar or acidic meat tenderizers, which can easily burn the meat – leaving burned spots instead of a nice, crusty exterior.
Important Concerns About Accent
Accent, as have mentioned earlier, is great for enhancing the flavor of your dishes. Although it is regarded as safe by some health authorities, there are some side effects that people experience after consuming too much of it.
For instance, there are those who suffer from a burning sensation in their face, neck, and some parts of their body when using MSG or Accent. Some sweating and flushing may also be experienced, and for those that have serious allergic reactions to it may even go through chest pains and nausea. While the symptoms may not last long, there are those who are extremely sensitive to this ingredient and may react differently to it.
With this being said, it is best to stay away from this flavor enhancer if your body does not do well with it. As we have mentioned, it is not a meat tenderizer and there are several other options you can try when you want to make your meats more tender.
Accent helps to enhance the flavor of your recipes. Keep in mind that it is not a meat tenderizer, so no matter how much of it you use in your meat, it will not keep it tender. However, there are many options to try when you want to have more tender meats as we have shared in this post.