Eid al-Adha is synonymous with the distribution and processing of qurbani meat. However, people often face challenges when cooking tough meat.
Responding to this concern, a lecturer at the Department of Nutrition Science of IPB University, Reisi Nurdiani, MSi, shared various tips and scientific explanations about how to tenderize qurbani meat so that it remains delicious and nutritious.
According to Reisi, meat processing has a big influence on its nutritional content, including protein. She explained that high-temperature cooking can reduce the amount of protein. However, on the other hand, it makes the protein easier to digest by the body.
“Indeed, the protein content in cooked meat decreases, but it becomes more useful because the protein has undergone denaturation (a term in chemistry) so that it is more easily absorbed by the body compared to protein in raw meat,” she said.
Apart from protein, meat is also rich in iron (Fe). Unlike protein, Reisi says that iron belongs to a group of minerals that are generally more stable to high temperatures. “Although there is a reduction, the iron content does not change much,” she said.
To make the meat more tender, it is recommended that the meat be given a natural tenderizer before cooking so that it will make the meat more tender and the cooking process faster, Reisi suggests utilizing natural ingredients that are easily found around. Two of the most popular and effective are papaya leaves and pineapple.
“Papaya leaves contain papain enzymes that can break down protein tissue in meat, making it more tender. The method is quite easy, half-aged papaya leaves are crushed and applied to the meat, then let it sit for a while,” she explains.
He also adds that pineapple has a bromelain enzyme that works similarly. This fruit can be grated and used as a spread before the meat is cooked. “Besides being more tender, pineapple also adds a fresh aroma to processed meat,” she said.
Some other alternatives mentioned by Reisi include kiwi fruit, ginger, and references to the use of fragrant pandan leaves in certain recipes, although they are not as popular as papaya and pineapple.
In terms of cooking techniques, Reisi explains the importance of adjusting the method to the type of meat cut to be processed. Meat with tough fibers, such as thighs or shanks, should be cooked at medium temperature for a long time.
“For tough parts, slow cooking techniques such as boiling for a long time is highly recommended. You can also use a pressure cooker to speed up the process, but still produce tender meat,” she explains.
However, she cautions against over-processing all types of meat. “For meat that is already tender, such as tenderloin, it should not be cooked for too long. It might become tough,” she said.
Lastly, Reisi also suggested cutting the meat according to the recipe used, for example, for satay cut in small size and rather thin to speed up the cooking process and reduce nutrient loss. (IAAS/RWA)
