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Open Access Articles- Top Results for Tenderizing

Tenderizing

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

References

  1. 1.0 1.1 1.2 1.3 McGee, Harold (2004). ON FOOD AND COOKING, The science and lore of the kitchen. Scribner. p. 155. ISBN 978-0-684-80001-1. 
  2. 2.0 2.1 2.2 LAROUSSE Gastronomique. Hamlyn. 2000. p. 1204. ISBN 0-600-60235-4. 


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