tenderization


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Related to tenderization: tenderise

ten·der·ize

 (tĕn′də-rīz′)
tr.v. ten·der·ized, ten·der·iz·ing, ten·der·iz·es
To make (meat) tender, as by marinating, pounding, or applying a tenderizer.

ten′der·i·za′tion (-dər-ĭ-zā′shən) n.
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.tenderization - the act of making meat tender by pounding or marinating it
cookery, cooking, preparation - the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
improvement - the act of improving something; "their improvements increased the value of the property"
Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc.
References in periodicals archive ?
Marination has various application, meat tenderization, flavor enhancement and meat preservation; hence has increased the demand for marinades
The progress of muscle proteolysis is expected to contribute to postmortem tenderization in the JB loin beef, as shown in past beef studies [21].
(11) It calledfor more research but concluded the risk was only slightly higher: about seven additional illnesses due to tenderization for every billion steak servings.
[26.] Takahashi K Structural weakening of skeletal muscle tissue during postmortem ageing, of meat: the non-enzymatic mechanism of meat tenderization. Meat Sci.
The violent implosion of cavities in solid surface may produce meat tissue damage and therefore affect the hardness, water holding capacity (WHC), and tenderization of the meat [5].
Structural weakening of skeletal muscle tissue during post-mortem ageing of meat: The nonenzymatic mechanism of meat tenderization. Meat .Sci.
Extracts of hepatopancreas from the short finned squid, Illex illecebrosus, have been experimentally used in a number of food processing applications, including the preparation of capelin fish sauce; salted, fermented squid mantle; squid tenderization and cheddar cheese ripening (Lee et al., 1982).
Among these genes, calpain systen has been widely reported to be related to postmortem muscle proteolysis and tenderization [7, 8].