All great input!
One area that is not discussed in a lot of detail when selecting an injection is the chemistry aspect. And - it is important. Most of us know as an example that papain is a naturally occurring enzyme found in papaya and pineapple. And - that unless you boil the pineapple juice or papaya before injecting, and chill it ( food safety) - and you inject meat that will be slow cooked...You can end up with "meat mush".
These enzymes work to break down the long chain molecules that make proteins. This causes muscle fibers to weaken and even dissolve. The result can be a mealy, mushy mess. Like over-cooked ribs - or worse.
Now - this is only one aspect of the food chemistry that can impact your choice of injections. Acidic materials, such as citrus juices, vinegars, or other low ph liquids can also change the "bite" or texture of meats you are working with. Conversely, alkaline or - high ph liquids or - powered compounds (rubs) can cause muscle tissues to "draw up" or tighten - which can lead to a tougher texture. When used in a balance manner - salty compounds ( most rubs) do not toughen the interior - but they do firm the exterior of the meat - and you see the near surface moisture coalesce on the meat's surface.
So - how do you establish good/vs bad? Complicated....with acids, how long will you cook it? The longer the meat remains in contact with acids, the higher the potential of "over-tenderizing". So, caution with the length of time you allow the meat to marinade. With papain containing liquids - always boil them to extend your marinade times ( AND CHILL THEM TO 40F or LOWER BEFORE USE). Some mixtures that contain papain are also acidic - so be aware that you may have more than one chemistry to pay attention to.
Which leads to this: Get yourself a litmus test kit from a pool supply, or invest in a ph pen ( electronic - and you will need test solutions to make sure it stays zeroed). The ph of animal flesh at slaughter is typically 7.1. It declines thereafter, ( no more oxygen saturated blood flowing thru it ) to as low as 5.5- 5.8. I begins to rise again after processing and chilling.
SO - acids - in order to affect the meat in the manner of a tenderizer - must be lower in ph than the meat you are injecting them in. Make sense? Mix your injections according to a "knowing position" - that is measure the ph of the meat you are injecting - then adjust the ph of the injection to be a little lower than that. Careful - remember that the lower the ph, the faster the injection will work at breaking down - or- tenderizing the muscle tissues.
More later....
