Which of the following is not a method of mechanically tenderizing meat?

Mechanical tenderizing methods focus on physically breaking down the muscle fibers of the meat to enhance its tenderness. Blade tenderizing, needling, and jaccarding all involve the use of tools or techniques to puncture the meat or cut through it to aid in this process.

Blade tenderizing involves using blades to slice through the meat, creating small cuts that help soften it. Needling uses sharp needles to pierce the meat at various angles, which also breaks apart connective tissues. Jaccarding, similarly, uses a tool that creates numerous small incisions in the meat’s surface, helping to tenderize it effectively.

In contrast, marinating is a method that involves soaking the meat in a liquid solution, typically containing acid, oils, and spices. While marinating can contribute to the overall tenderness and flavor by breaking down some proteins, it does not involve physical manipulation of the meat’s structure in the same mechanical manner as the other methods. Therefore, it is correctly identified as not being a method of mechanical tenderizing.