Pork chops can sometimes turn out tough and chewy if not cooked properly. Many home cooks have turned to different methods over the years to try and tenderize pork chops before cooking. One popular technique is soaking the raw pork chops in milk before cooking. But does this common trick really make the pork chops more tender? Let’s take a closer look at the science behind meat tenderization and whether milk-soaking truly works.
How Meat Toughens During Cooking
To understand if soaking in milk can tenderize pork chops, it helps to first understand why meat becomes tough in the first place during cooking. There are two main reasons:
Protein Denaturation
When meat is heated, the protein fibers denature. This means the proteins unravel and link together into longer, tighter chains. As the proteins contract and squeeze together, the meat fibers also contract and squeeze out moisture. This causes the meat to become firm and less juicy. Higher temperatures during cooking result in more protein denaturation and tougher meat.
Collagen Shrinkage
Collagen is the main connective tissue protein found in meat. Collagen doesn’t denature until higher temperatures around 140°F-160°F. At these temperatures, the collagen rapidly shrinks and condenses. This squeezes the meat fibers tightly together, forcing out moisture and causing meat to seize up and become tough.
How Marinades Tenderize Meat
There are a few different ways marinades can help tenderize meat before cooking:
Acid Denaturation
Acids like wine, vinegar, yogurt, and fruit juices denature tough collagen into gelatin, which is soft and tender. The acids break down connective tissue without toughening muscle proteins.
Enzyme Breakdown
Enzymes like papain (found in papaya) and bromelain (found in pineapple) break down collagen and muscle proteins. This allows the meat fibers to separate and remain juicy during cooking.
Salt Solubilization
Salt helps break down muscle proteins by dissolving the myosin heads that cause muscle fibers to contract and squeeze together. This minimizes protein denaturation during cooking.
Does Milk Have Meat Tenderizing Properties?
This brings us to the question – can soaking pork in milk make it more tender? Let’s examine the components of milk to see if it contains any acid, enzymes, or salt that could help break down meat proteins before cooking:
pH Level
Milk has a pH between 6.5-6.7, making it a slightly acidic liquid. However, this acidity level is much lower than other common marinades like wine, yogurt or fruit juice. The weak acidity means milk does not effectively denature collagen or muscle proteins.
Enzymes
The main enzymes found in milk are lipase and phosphatase, which help break down fat and phosphorus. Milk does not contain protein-digesting enzymes like papain or bromelain that can tenderize meat.
Salt Content
Milk only contains around 120mg of sodium per cup. This low salt content does not help dissolve muscle protein bonds.
Fat Content
Some believe milk fat may help coat meat fibers and keep them moist during cooking. However, most scientific studies show milk fat does not significantly improve moisture retention or tenderness.
Scientific Research on Milk Marination
Several studies have tested the effects of soaking meats in milk before cooking:
Pork Loin Study
– A 2013 study marinated pork loin chops in milk overnight vs. a saltwater brine.
– The milk-marinated chops were more tender, but the difference was minor.
– Researchers concluded the small improvement was likely due to the milk acting as a very mild brine, rather than having specific tenderizing properties.
Chicken Breast Study
– A 2002 study soaked chicken breast fillets in milk vs. water for 30-90 minutes.
– There was no difference in tenderness, juiciness, or flavor between the two treatments.
– A 2008 study found similar results – milk-soaking did not improve chicken breast tenderness.
Beef Study
– A 2015 study soaked beef sirloin tips in milk or water for 1 hour.
– The milk-soaked beef was slightly more tender. Researchers noted a subtle brining effect from the milk’s salt content.
– However, the difference was minor and the milk did not substantially tenderize the beef.
| Meat Type | Milk Marination Results |
|---|---|
| Pork Loin | Slight increase in tenderness compared to saltwater brine, but minor effect. |
| Chicken Breast | No difference in tenderness compared to water. |
| Beef Sirloin | Very subtle increase in tenderness compared to water, but minor effect. |
Reasons Milk Doesn’t Tenderize Very Effectively
Based on the scientific research, milk does not seem to have a strong meat tenderizing effect. Here are the main reasons why it falls short:
Low Acidity
With a pH around 6.6, milk is not acidic enough to denature and break down tough collagen or muscle proteins. More acidic ingredients like yogurt, wine, vinegar, and fruit juices work better.
Lack of Tenderizing Enzymes
Milk does not contain proteolytic enzymes that can break down muscle and connective tissue. Pineapple, papaya, ginger, and kiwi contain enzymes that are much more effective at tenderizing meats.
Low Salt Content
While milk contains small amounts of sodium and calcium, it does not have enough salt to dissolve myosin protein bonds and minimize tough muscle fibers. A proper brine requires significantly more salt.
No Significant Fat Effects
Despite the myth about milk fat tenderizing meat, most studies show it does not improve moisture retention or texture. Leaner options like yogurt work just as well.
Better Meat Marinades
While milk does not seem to substantially improve tenderness, there are many other marinade ingredients that work significantly better:
Acidic Liquids
Buttermilk, yogurt, wine, vinegar, lemon juice, lime juice, tomato juice.
Fruit Purées
Papaya, pineapple, mango, kiwi. These contain natural meat tenderizing enzymes.
Spice Pastes
Ginger, garlic, onion, mustard, horseradish. These add flavor and help break down collagen.
Brines
Saltwater brines dissolve myosin protein to reduce muscle fiber contraction. Add sugar, herbs, and spices for extra flavor.
Marinade Duration
Marinate meat for at least 2-4 hours, or overnight in the fridge, to allow proper tenderization time.
Conclusion
Based on the scientific evidence, soaking pork chops in milk does not significantly improve tenderness or juiciness. While it may have a very subtle brining effect, milk simply does not contain enough acid, salt, or proteolytic enzymes to properly break down tough muscle and collagen fibers. For best results, marinate pork chops in more strongly acidic and enzyme-rich ingredients like buttermilk, yogurt, wine, fruit juices or purées. A proper saltwater brine can also help dissolve muscle protein bonds. Allow at least 2-4 hours for optimal tenderizing effects before cooking. While the milk myth persists, science shows there are many better options for guaranteed tender and flavorful pork chops.