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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.
Wikipedia content modification information:
- This page was last modified on 7 August 2008, at 01:02.
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