3 Tenderizing


Tenderizing

In cooking, tenderizing is a process to break down collagens in meat to make it more palatable for consumption.

There are three basic forms:
*Mechanical tenderization, such as pounding.
*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 and bromelain from pineapple.


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