IPB Expert Shares Tips to Tenderize Sacrificial Meat

RRI.CO.ID, Bogor - A lot of people of Indonesia receive meat during Eid al-Adha or the Day of Sacrifice. People will cook them into satay, stew, or even rendang, but at the same time many also find their cooked meat become too tough to eat.

A nutrition expert from IPB University shared practical tips on how to make sacrificial meat more tender during Eid al-Adha preparations, while also explaining how cooking methods affect its nutritional value. Reisi Nurdiani, a lecturer at IPB University’s Department of Community Nutrition, said high-temperature cooking can reduce protein levels in meat, although it also makes the protein easier for the body to digest.

“Protein in cooked meat decreases, but it becomes more beneficial because it has undergone denaturation, making it easier for the body to absorb compared to protein in raw meat,” Reisi said as quoted from IPB University website, May 26, 2026.

She added that iron content in meat tends to remain stable during cooking despite exposure to heat. According to her, only a slight reduction in iron occurs during the cooking process.

To prevent sacrificial meat from becoming tough, Reisi recommended using natural tenderizers before cooking. She said papaya leaves and pineapple are among the most commonly used ingredients because they contain enzymes that help break down protein fibers in meat.

Reisi said pineapple can also be used as a natural meat tenderizer because it contains bromelain, an enzyme that works similarly to papain found in papaya leaves. She also mentioned kiwi, ginger, and pandan leaves as alternative ingredients sometimes used to soften meat in certain recipes.

In addition to tenderizing ingredients, Reisi emphasized that cooking techniques play an important role in determining meat texture. She said tougher cuts such as shank or leg meat are better cooked slowly over medium heat.

“Tougher cuts of meat should be cooked at moderate temperatures for a longer time, such as through slow boiling. A pressure cooker can also be used to speed up the process while keeping the meat tender,” she said.

Meanwhile, naturally tender cuts such as tenderloin should not be overcooked because prolonged cooking can make the texture dry and tough. Reisi also advised cutting meat according to the type of dish being prepared, including thinner slices for satay to help the meat cook faster and retain nutrients.