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tenderizing
In cooking, tenderizing is breaking down collagens in meat to make it more palatable.
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.〔
*
*Examples of enzymes used for tenderizing: papain from papaya,〔 bromelain from pineapple and actinidin from kiwifruit.
*Marinating the meat with vinegar, wine, lemon juice, buttermilk or yogurt.〔
*Brining the meat in a salt solution (brine).〔
*Dry aging of meat at .〔
==See also==
*
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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