While chemical methods like using baking soda as a meat tenderizer can be effective in breaking down proteins to make tough cuts more palatable, there are potential drawbacks and risks to consider:
Texture Alteration: Baking soda can overly soften or mushify the meat if not used carefully or in excess.
Flavor Changes: Baking soda may alter the taste of the meat by imparting a metallic or soapy flavor if not rinsed off thoroughly before cooking.
Health Concerns: Excessive consumption of foods treated with baking soda may lead to health issues such as high sodium intake.
Uniformity Issues: Chemical tenderizers like baking soda primarily act on the surface of meats rather than penetrating deeply throughout all parts uniformly.
Potential Allergies: Some individuals may have sensitivities or allergies to certain chemicals used for tenderizing meats.
It's essential to use chemical tenderizers judiciously while considering these factors to avoid compromising both taste and health aspects of your dish.