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natural tenderizing is caused by the action of enzymes already in tissues. This effect can be enhanced by quick freezing before rigor mortis sets in, and by hanging the meat at the proper temperature for the proper time, especially just before cooking. Called also conditioning. Artificial tenderizing is carried out by stretching or pounding the meat with a proper hammer with a hobnail hammer face, by electrical stimulation or by application of one of the commercial enzyme preparations of papain (from pawpaw) or bromelin (from pineapple).

Patient discussion about tenderizing

Q. sore thorat

A. sore throat usualy caused by a virus infecting the area, then the only thing you can do is wait, take a teaspoon of huney every now and then (it has septic abilities)and that's it. but it could be a bacterial infection (mostly come with fever- sometimes not) and that needs an antibiotic treatment. to determine for sure a doctor needs to do a swab of the throat.
hope that helped!! :)

Q. Are cold sores contagious? My boyfriend has cold sores on his mouth. Can I catch it from him? If so, how can I prevent catching it?

A. Cold sores contain the HSV-1 virus, which is the herpes simplex virus . While your boyfriend has cold sores, he should wash his hands often, especially after touching his face. He shouldn't share cups and eating utensils with others since he is very contagious. You should not kiss him or touch the cold sores either, in order not to be infected.

Q. I have a sore throat should I take antibiotics? I am a 19 years old collage student. in the past few days I feel a sore throat and I have pain in my left neck. I feel a new "lump" in my neck, it is a soft lump and its very tender to palpation. I also have a low degree fever (something like 37.8 c). How can i know if I need antibiotics?

A. You might need an antibiotic therapy. In general, sore throat that goes along without red eyes and general malaise tends to be with a bacterial origin and require antibiotic therapy. If it happens to many times, you can do a surgery to remove the tonsils as you can see here

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References in periodicals archive ?
The influences of ultimate pH and intramuscular fat content on pork tenderness and tenderization.
As well, ES of beef carcasses has been shown to accelerate post-mortem tenderization (George et al.
Moreover the cooking method depending on different combinations between heat treatment and time of cooking may affect meat tenderization (Yarmand and Homayoumi 2009).
The trend of the current results conforms to that of earlier reports [21,25], which indicate that tenderization is relatively rapid during the early stages (3 to 7 days) of ageing and continues to increase but at a much slower rate thereafter.
Post-mortem tenderization of rainbow trout muscle caused by desintegration of collagen fibers in the pericellular connective tissue.
Borrowing from techniques used to tenderize beef, pork and lamb, Kannan's research team announced at recent animal science and food conferences in San Antonio and Chicago that the two tenderization methods also work with goat meat.
The new tenderizers are circular in design, for easier tenderization of in-bone meats, whole chickens, poultry and game.
After about 2 weeks, tenderization slows down and bacterial slime begins to develop.
We used to say that if the chute didn't open, the troops on the ground had instant tenderization for the pig.
Twenty review papers address such topics as the role of the calpain proteolytic system in beef tenderization during post mortem cooler storage, and the relationship between the nutritional qualities of dairy products and human health.
Wheeler found that the tenderness of meat changes during postmortem aging-first going through a toughening phase before the tenderization phase begins.