tenderize

tr.v., -ized, -iz·ing, -iz·es.
To make (meat) tender, as by marinating, pounding, or applying a tenderizer.

tenderization ten'der·i·za'tion (-dər-ĭ-zā'shən) n.

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).

Note: click on a word meaning below to see its connections and related words.

The verb has one meaning:

Meaning #1: make tender or more tender as by marinating, pounding, or applying a tenderizer
  Synonyms: tender, tenderise

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Dansk (Danish)
v. tr. - gøre mørt

Nederlands (Dutch)
mals maken

Français (French)
v. tr. - attendrir

Deutsch (German)
v. - zart machen, weich klopfen

Ελληνική (Greek)
v. - κάνω κάτι τρυφερό (κρέας με κτύπημα)

Italiano (Italian)
render tenera (la carne)

Português (Portuguese)
v. - amaciar, tenderizar

Русский (Russian)
смягчить (жесткое мясо), отбивать (бифштекс), выдерживать в уксусе (шашлык)

Español (Spanish)
v. tr. - ablandar

Svenska (Swedish)
v. - möra kött

中文（简体）(Chinese (Simplified))
使嫩, 使软化

中文（繁體）(Chinese (Traditional))
v. tr. - 使嫩, 使軟化

한국어 (Korean)
v. tr. - (식품류를) 연하게 하다

日本語 (Japanese)
v. - 柔らかくする

العربيه (Arabic)
‏(فعل) يجعله طريا‏

עברית (Hebrew)
v. tr. - ‮ריכך (בשר) בחבטות‬

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