Does cornstarch tenderize meat?

In this short article, we will provide an answer to the question “Does cornstarch tenderize meat?” and the information on other methods to tenderize meat.

Does cornstarch tenderize meat?

No! Cornstarch does not affect the softening of the meat. You need an acidic pH when using cornstarch to tenderize meat since it helps break down the proteins in your meat. That’s why the pH of cornstarch mixed with water is 7. Cornstarch, on the other hand, does not influence the softness of the flesh when it is cooked.

The only thing cornstarch does to the meat is to produce a protective film around it, which prevents it from drying out or becoming overcooked.

What are the tenderizers?

Tenderizers are protein-degrading enzymes that are used to tenderize meat. Tenderizing meat with enzymatic tenderizers entails the application of enzymes to the meat to aid in the denaturation of the proteins inside it. Fruits such as pineapple, kiwi, and raw ginger, as well as a variety of other fruits such as papaya, are all enzymatic tenderizers, as is raw garlic.

Acidic tenderizers are those that are used to tenderize meat.

Acidic tenderizers denature the protein in the meat as a result of the high concentration of acid in their solution. Using the acidic pH of buttermilk’s lactic acid and the citric acid in lemon juice, you can help to tenderize the meat even further. As a result, acid tenderizers such as buttermilk and lemon juice are a match made in heaven when it comes to poultry.

Does it seem like it’s possible to tenderize meat in a variety of methods?

Assisting with the tendering process

The use of tenderizing instruments with huge rough heads is a fantastic alternative if you’re not afraid of doing mechanical labor on your own. They are commonly made of wood or steel, and they are suitable for use with boneless meats with little trouble.

This is why we advise against using a tenderizing tool if there are any bones in your meat, to begin with. As an alternative, you can use the tenderizing tool to remove the bones from the meat before you begin tenderizing the meat.

As a result, you’ll need to wrap the counter in plastic wrap before continuing. Tenderize the beef by pounding it with a tenderizing tool until it reaches the desired thickness for your meal. Grilling or pan-frying your succulent and tender meat is a delicious way to enjoy it.


Brining is a process that improves the flavor of the meat while also making it juicier. In the cooking process, brining is the act of immersing meat in water that has been flavored with salt and herbs, and spices.

During brining, the osmosis process occurs, but because the surrounding environment is hypotonic (salt is mixed with a high volume of water), the water seeps into the cells of the meat, making it more soft and juicy as a result.

Osmosis is the process by which a solvent moves from a lower to a higher concentration of solutes, and this is something that should be mentioned further in this section. Along with maintaining the solute-solvent equilibrium in semipermeable membranes, osmosis has a profound impact on the bodies of living organisms, as well as on the environment.


Marination is a technique used to infuse the meat with a range of flavors while it is cooking. Marinating food involves the use of acids, salt, and a variety of spices. Through the use of acid, which breaks down protein structure, different herbs and spices are absorbed into the marinating mixture. Acid causes the protein to denature, resulting in meat that is more tender and moist.

Making use of products obtained from milk

You can use this information to marinate meat in liquids such as milk, buttermilk, or yogurt to soften it. Since buttermilk contains lactic acid, its acidic pH causes proteins in the meat to denature, which is why it is used to make cheese. It takes only a few ingredients, including buttermilk, salt, and herbs such as thyme and/or cumin, to create a tasty marinade for your chicken. After that, take the meat from the mixture, cook it, and savor the delicious and tender flesh.

Adding baking soda to water 

Baking soda, which is a bicarbonate salt, alkalizes the meat, elevates its pH, and makes it more difficult for protein molecules to bind together, according to the USDA. Adding baking soda to meat causes the proteins in the meat to denature, making the flesh more moist and tender, as well as enhancing the flavor of the meat.

To make a more tender and juicy beef steak or a chicken wing, baking soda can be used instead of water. To obtain the desired effects, just combine baking soda and water in a large bowl and soak the meat in it for at least 15 minutes. Cook the leftovers once they have been rinsed. If you have larger chunks of meat, you can rub baking soda all over them and place them in the refrigerator for a few hours to tenderize. Then, after rinsing it thoroughly, you can prepare it however you choose.


In this short article, we provided an answer to the question “Does cornstarch tenderize meat?” and the information on other methods to tenderize meat.


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