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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[edit]


  1. ^ a b c d e McGee, Harold (2004). ON FOOD AND COOKING, The science and lore of the kitchen. Scribner. p. 155. ISBN 978-0-684-80001-1. 
  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. ISBN 0-600-60235-4.