The chemistry of the natural tenderisation or maturation of meat

It is deduced that meat will be tender when cooked if the connective tissue, including the endomysium, undergoes such a change during maturation, or during the earlier stages of cooking, that on moderate heating it breaks during or before contraction. It seems improbable that this change is a direct effect of enzyme action. Studies with isolated collagenous membranes have shown that they are weakened by some oxidation products of hydroxylamine and that the effect is enhanced by the presence of lactate, acetate or succinate. No direct evidence of the formation of hydroxylamine or derivatives thereof in meat could be obtained. The difficulties surrounding the detection of the weakening agent in the low concentrations that could be significant in meat maturation processes, are discussed.