Meat is primarily composed of muscle fibers, connective tissues (like collagen and elastin), fat, and water. The muscle fibers themselves are made up of smaller strands called myofibrils, which are held together by connective tissues. In younger animals, this connective tissue is relatively soft and tender, but it becomes tougher and more pronounced as animals age, making certain cuts of meat particularly challenging to cook and consume without proper tenderisation.

Tenderisation is especially important for tougher cuts of meat, often from the muscles that the animal uses most frequently, such as the shoulder or leg. These cuts are imbued with rich flavours due to their high concentration of connective tissues, but they can be tough and chewy if not tenderised. The process of tenderisation breaks down these tough fibres and tissues, making the meat not just more enjoyable to eat but also more receptive to flavours from seasonings and marinades.

Enhancing Flavour and Texture

By tenderising meat, we not only make it more palatable but also enhance its ability to meld with the aromatic spices and herbs used in BBQ marinades. This interplay of textures and flavours is what elevates a simple piece of meat into a culinary masterpiece. The tenderisation process opens up the meat's structure, allowing it to better absorb and retain the rich array of seasonings that contribute to its final taste profile.

Improving Digestibility

Furthermore, tenderising meat has implications for digestibility. Tough, fibrous meat can be difficult for the digestive system to break down. By tenderising the meat before cooking, we initiate the breakdown of complex proteins, making it easier for our bodies to digest the meat and access its valuable nutrients, such as proteins and amino acids, without undue strain on the digestive system.