tenderisation

Also found in: Thesaurus.

ThesaurusAntonymsRelated WordsSynonymsLegend:

Noun

tenderisation - the act of making meat tender by pounding or marinating it

cookery, cooking, preparation - the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"

improvement - the act of improving something; "their improvements increased the value of the property"

Mentioned in ?

References in periodicals archive ?

Monahan, "The tenderisation of shin beef using a citrus juice marinade," Meat Science, vol.

Effect of Acid Marination Assisted by Power Ultrasound on the Quality of Rabbit Meat

Meat tenderisation and muscle cell death, two highly related events.

Differential expression of heat shock protein 90, 70, 60 in chicken muscles postmortem and its relationship with meat quality

Waller, "Pre-rigor temperature and the relationship between lamb tenderisation, free water production, bound water and dry matter," Meat Science, vol.

Effect of C/N on Water State during Composting of Kitchen Waste and Vegetable Waste Mixture

It is usually marinated in a mixture of soy sauce, sesame oil, black pepper, garlic, onions, ginger and sugar for two-to-four hours to enhance the flavour and its tenderisation.

Light bites that fill the plate

Proteome changes during meat ageing in tough and tender beef suggest the importance of apoptosis and chaperone proteins for beef ageing and tenderisation. J Agric.

Relationships between DNAJA1 Expression and Beef Tenderness: Effects of Electrical Stimulation and Post-mortem Aging in two Muscles

Reville (1997).The role of endogenous proteases in the tenderisation of fast glycolysing muscle.

EFFECT OF THE MUSCLE BIOCHEMICAL CHARACTERISTICS ON THE TENDERNESS OF AGED MEAT IN YOUNG GOATLING (CAPRA NUBIANA) ANIMALS

Heron dry-ages three cuts of US grain-fed beef -- sirloin, sirloin rump and rib eye, which benefit from the tenderisation that comes from the enzyme-driven breakdown of tissues during ageing.

It's all about the steak

This paper describes the complex effects of pHu on beef quality characteristics from Chinese Yellow crossbreed cattle during postmortem aging and provides an explanation of how pHu affects beef tenderness and rate of tenderisation.

Effect of ultimate ph on postmortem myofibrillar protein degradation and meat quality characteristics of Chinese Yellow crossbreed cattle

Papain is derived from the tropical plant Carica Papaya and is widely used for meat tenderisation, flavour production, yeast hydrolysis and much more.

Biocatalysts microbial alternative to papain

"We hang it for three weeks to enhance tenderisation and add yet more flavour.

Great food in unique setting; ADVERTISING FEATURE

The weight loss and tenderisation associated with canning is predominantly related to lost water and water-soluble components and conversion of collagen to gelatine, respectively.