How to Make Goat Meat More Tender

In addition to a distinctive odor prengus, goat meat is also known tough and difficult processed. Boiled for a long time was not necessarily going to make the texture of the meat is so good to eat. It may be tender after long boiling, but usually so bland meat because the meat juice is lost.

However, it is revealed that the meat mengempukkan process will be easier and faster by using grated pineapple. The trick, mutton chopped (no need to be washed first so no prengus), soaked in grated pineapple. This soaking process only takes 3-5 minutes.

This process will issue pemarutan extract and pineapple juice, and soften the flesh. With pineapple texture like this, the extract will be easier to get into the meat fibers and break down protein compared with pineapple chunks just by giving up meat.