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There are a number of ways to tenderize meat:
- Mechanical tenderization, such as pounding, piercing, or even explosives.
- The tenderization that occurs through cooking, such as braising.
- Tenderizers in the form of naturally occurring enzymes, which can be added to food before cooking.
- Marinating the meat with vinegar, wine, lemon juice, buttermilk or yogurt.
- Brining the meat in a salt solution (brine).
- Dry aging of meat at 0 to 2 °C (32 to 36 °F).
- McGee, Harold (2004). ON FOOD AND COOKING, The science and lore of the kitchen. Scribner. p. 155. ISBN 978-0-684-80001-1.
- Solomon, Morse B.; Berry, Bradford W. (June 1998). "Hydrodyne: Exploding Meat Tenderness" (PDF). Agricultural Research (U.S. Department of Agriculture). Retrieved 5 June 2015.
- LAROUSSE Gastronomique. Hamlyn. 2000. p. 1204. ISBN 0-600-60235-4.
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