-
tenderizing or
tenderization.
There are a
number of ways to
tenderize meat:
Mechanical tenderization, such as
pounding or piercing. The
tenderization...
- Madhusankha, G. D. M. P.; Thilakarathna, R. C. N. (2021-02-01). "Meat
tenderization mechanism and the
impact of
plant exogenous proteases: A review". Arabian...
- cut of beef,
usually top
round or top sirloin,
tenderized and
flattened by
pounding with a meat
tenderizer. The name
refers to the
shape of the indentations...
- thin
slice of meat. The meat is
usually thinned by
pounding with a meat
tenderizer. Most commonly, the meat is
breaded before frying.
Breaded schnitzel is...
- (2015). "Efficacy of
reverse micellar extracted fruit bromelain in meat
tenderization". J Food Sci Technol. 52 (6): 3870–80. doi:10.1007/s13197-014-1454-z...
- two to
three days
there are
significant effects. The
majority of the
tenderizing effect occurs in the
first 10 days.
Boxed beef,
stored and distributed...
-
Southern breaded cutlet dish
consisting of a
piece of
beefsteak (most
often tenderized cube steak)
coated with
seasoned flour and
either deep-fried or pan-fried...
-
cooked with tomatoes,
olive oil, garlic, and
white wine long
enough to
tenderize the meat. Most
versions also
include tomato paste, oregano, and basil...
- 1959). "Biochemistry of
Chicken Muscle as
Related to
rigor mortis and
Tenderization".
Journal of Food Science. 25 (1): 73–87. doi:10.1111/j.1365-2621.1960...
- The
green fruit contains papain, a
cysteine protease enzyme used to
tenderize meat (see below).
Native to
tropical America,
papaya originates from southern...
