What are two key factors that contribute to a meat's tenderness?

Aging and acid play a critical role in determining a meat's tenderness.

Aging refers to the process where meat is stored under controlled conditions to allow natural enzymes to break down the collagen and connective tissues within the muscle fibers. This enzymatic activity can significantly improve tenderness, making the meat less chewy and more palatable. Aging can take different forms, including dry aging or wet aging, each offering unique benefits in terms of flavor and texture.

Acid, on the other hand, contributes to tenderness through its ability to denature proteins in the meat. Acidic ingredients, such as vinegar, lemon juice, or yogurt, can be used in marinades to help break down protein structures. When the proteins are denatured, they become less dense and more tender, which enhances the overall eating experience.

The other options, while they may have some impact on flavor or preservation, do not directly contribute as significantly to the tenderness of the meat compared to aging and the use of acidic marinades. For instance, freezing and thawing can alter the texture but are primarily focused on preservation rather than tenderness improvement. Similarly, smoking and grilling influence flavor and surface texture but do not directly engage with the meat's internal connectivity to enhance tenderness. Salting and mar