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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 McGee, Harold (2004). ON FOOD AND COOKING, The science and lore of the kitchen. Scribner. p. 155. ISBN 978-0-684-80001-1. 
  2. ^ a b c LAROUSSE Gastronomique. Hamlyn. 2000. p. 1204. ISBN 0-600-60235-4.