tenderization การใช้

Marinating does soften the outer 1 / 2-inch of the meat, which may give the impression of tenderization.
It is described as " very juicy, somewhat fatty, and crossed by tendons "; the latter fact makes it suitable for steaming, braising or frying after tenderization in a marinade.
The other common tenderization methods are a variation on aging, such as injecting calcium chloride, which speeds up the process by supplying the necessary calcium to an enzyme that breaks down tissues, said Joe Harris of the Texas Beef Council in Austin.