Name one method used to tenderise meat and explain the principle involved. - Leaving Cert Home Economics - Question 7 - 2011

One method to tenderise meat is hanging. This process involves allowing animals to rest before slaughter, which enables glycogen to build up in their muscles. After slaughter, when the muscles experience rigor mortis, the glycogen is converted to lactic acid, which helps in tenderising the meat. Additionally, the proteolytic enzymes present in the meat play a crucial role in breaking down the muscle fibres, further contributing to the tenderness.