What technique is used to tenderize meat through chemical means?

Marinating is the technique used to tenderize meat through chemical means. This method involves soaking the meat in a mixture that typically contains an acid, such as vinegar, citrus juice, or yogurt, along with aromatic ingredients and sometimes oils. The acids in the marinade break down the tough muscle fibers and connective tissues in the meat, resulting in a more tender and flavorful final product.

Additionally, marinating not only enhances tenderness but also infuses the meat with flavors from the spices or herbs present in the marinade, making it both a tenderizing and flavoring technique. This contrasts with brining, which uses a saltwater solution primarily to enhance moisture; dry-aging, which involves storing meats under controlled conditions primarily to improve flavor and texture through natural enzymatic processes; and slow cooking, which uses low heat over a longer period to break down fibers, but is not a chemical tenderizing method.