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Title: Tenderizing  
Author: World Heritage Encyclopedia
Language: English
Subject: Meat, Alligator meat, Lamb and mutton, Barbecue chicken, Marination
Collection: Cooking Techniques, Culinary Terms
Publisher: World Heritage Encyclopedia


In cooking, tenderizing is breaking down collagens in meat to make it more palatable.

There are a number of ways to tenderize meat:

See also


  1. ^ a b c d e McGee, Harold (2004).  
  2. ^ Solomon, Morse B.; Berry, Bradford W. (June 1998). "Hydrodyne: Exploding Meat Tenderness" (PDF). Agricultural Research (U.S. Department of Agriculture). Retrieved 5 June 2015. 
  3. ^ a b c LAROUSSE Gastronomique. Hamlyn. 2000. p. 1204.  

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