Tenderizing

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In cooking, tenderizing is a process to break down collagens in meat to make it more palatable for consumption.

There are a number of ways to tenderize meat:

Mechanical tenderization, such as pounding or piercing.^[1]
The tenderization that occurs through cooking, such as braising.^[2]
Tenderizers in the form of naturally occurring enzymes, which can be added to food before cooking.^[1]
- Examples of enzymes used for tenderizing: papain from papaya,^[2] bromelain from pineapple and actinidin from kiwifruit.
Marinating the meat with vinegar, wine, lemon juice, buttermilk or yogurt.^[1]
Brining the meat in a salt solution (brine).^[1]
Dry aging of meat at 0 to 2 °C (32 to 36 °F).^[2]

References

↑ 1.0 1.1 1.2 1.3 McGee, Harold (2004). ON FOOD AND COOKING, The science and lore of the kitchen. Scribner. p. 155. ISBN 978-0-684-80001-1.
↑ 2.0 2.1 2.2 LAROUSSE Gastronomique. Hamlyn. 2000. p. 1204. ISBN 0-600-60235-4.

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