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	welcome to Tenders Direct
		TED is a database of European tenders that forms part of the European Commission's 'Official Journal of the European Union' (OJEU) (formally known as 'OJEC').
		Tenders are published by Central Government, Local Councils, MOD, NHS, Educational Bodies, Police, etc. In addition to public sector tenders, utility organisations also publish Official Journal tenders.
		In addition to tenders being published from within the UK and Ireland, European contracts are published from member states of the European Union.
	rd.business.com /index.asp?epm=s.1&bdcq=Tenderize&bdcr=4&bdcu=http://www.tendersdirect.co.uk/&bdcp=&partner=2662601&bdcs=nwuuid-2662601-4A74804D-8424-4F5F-FCEC-DE3D5E37942B-ym (508 words)

	Tenderizing - Wikipedia, the free encyclopedia
		In cooking, tenderizing is a process to break down collagens in meat to make it more palatable for consumption.
		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.
	en.wikipedia.org /wiki/Tenderize (76 words)

	Tenderize
		In cooking, tenderizing is a process to break down collagens in meat to make it more palatable for consuption.
		There are three basic forms: Mechanical tenderization, such as pounding, and the tenderization that occurs through cooking, such as braising.
		Lasty meat tenderizers also exist in the forms of naturally occuring enzymes that can be added to food before cooking.
	www.ebroadcast.com.au /lookup/encyclopedia/te/Tenderize.html (59 words)

	Highbeam Encyclopedia - Search Results for tenderize
		tenderizer Usually refers to the enzyme papain (extracted from the pawpaw), when used to tenderize meat.
		a protein-digesting enzyme obtained from unripe papaya fruit, used to tenderize meat and as a food supplement to aid digestion.
		The enzyme is obtained as the dried latex on the skin of the fruit by scratching it while still on the tree, and collecting the flow.
	www.encyclopedia.com /SearchResults.aspx?Q=tenderize (481 words)

	Preparation & Meat Processing Equipment
		Tenderize your tougher grade of meats with our stainless steel hand operated meat tenderizer and meat cuber.
		Use this stainless steel meat tenderizer or cuber on flank, chuck, pork, veal and deer steaks.
		This stainless steel meat tenderizer and meat cuber is a hand-operated stainless steel precision-crafted cuber.
	www.sausage-stuffer.com /meat_processing_equipment.htm (563 words)

	How to tenderize meat
		There are various circumstances that affect how tender a piece of meat is. The length of muscle fiber is what makes meat tough, so the cut of meat you choose is particularly important.
		There are a variety of powdered tenderizers on the market (some instant, some requiring a period of rest).
		To be an effective tenderizer, a marinade must include an acid, which "denatures" or unwinds the long proteins in the muscle.
	www.ochef.com /358.htm (420 words)

	At Home, Southern Style (Site not responding. Last check: 2007-10-21)
		To tenderize, a marinade must contain an acidic ingredient such as lemon juice, wine, vinegar, or yogurt.
		For tenderization, most cuts need to be marinated at least 6 hours or as long as overnight.
		A dry flavor marinade, or rub, is a mixture of crushed herbs, spices and sometimes salt that is rubbed onto the surface of steaks, roasts, prior to cooking.
	athome.clemson.edu /Hill.php (1403 words)

	Lonergan Looking at Ways to Tenderize Beef, Naturally (Site not responding. Last check: 2007-10-21)
		AUBURN, AlA.__-- Nature's tenderizers are the focus of research being conducted by Elisabeth Lonergan, an assistant professor of Animal and Dairy Sciences at Auburn University who joined the AU faculty last June.
		When cull cows are sent to slaughter, their meat tends to be less tender and is typically used for products such as ground beef.
		What's more, if methods can be developed to successfully predict the tenderness of young animals before they are marketed, Alabama's cattle producers could market calves that could be used to produce premium beef for the "white table cloth" restaurant trade.
	www.ag.auburn.edu /aaes/webpress/1995/lonergan.htm (479 words)

	Marinades Add Flavor but Don't Always Tenderize (Site not responding. Last check: 2007-10-21)
		My experience with tenderizing enzymes mirrors that of Dr. Nicholas Kurti, a famous Oxford physicist who tried tenderizing a pork roast by injecting half with pineapple juice, leaving the other half untouched.
		Most commercial meat tenderizers rely on enzymes to do their "tenderizing" (a papaya enzyme, papain, is a common ingredient in these products), so I stay away from them.
		It's not quite clear how the tenderizing occurs, but it seems that calcium in dairy products activates enzymes in meat that break down proteins, a process similar to the way that aging tenderizes meat.
	www.taunton.com /finecooking/pages/c00157.asp (843 words)

	[No title] (Site not responding. Last check: 2007-10-21)
		A marinade is a highly seasoned liquid used to impart flavor and in some Cased, tenderize tougher meats.
		A rub is a highly concentrated blend of Herbs and spices that flavors the exterior of the meat as it grills.
		To tenderize a Marinade must contain an acidic ingredient such as lemon juice, wine, Vinegar, or yogurt, the acid penetrates meat fibers to help tenderize them.
	www.bbq-porch.org /recipes/html/r61.htm (323 words)

	Norpro Professional Meat Tenderizer Review at Epinions.com
		I have used everything to tenderize meat, a saucer to hit the meat with, a mallet that pounds it, you name it I have tried it.
		It is so sharp that it penetrates the meat breaking the fibers and tenderizes as this is occurring.
		I usually season my cut of meat on both sides and then use the tenderizer with a few well aimed hits on the meat this allows the seasonings to seep into the meat and gives it a better flavor..
	www.epinions.com /content_103040323204 (648 words)

	TFKITCHEN: How to Braise Meats to Tenderize Them
		This is not essential except in specific dishes like sauerbraten (where the meat is marinated in wine, vinegar, and aromatic vegetables); but will serve to increase the flavor and tenderness.
		For this reason, an acidic element is normally used in the marination- vinegar, wine, tomatoes/tomato juice, buttermilk or lemon/lime juice.
		When tender, pull from oven and let set for a few minutes to allow the meat fibers to relax a bit (rest) before finishing the sauce.
	tfkitchen.com /basics/HowtoBraiseMeatstoTenderizeThem.html (842 words)

	BBQ FAQ Section 9.2 (Site not responding. Last check: 2007-10-21)
		Tenderizing occurs in food when muscle tissue is separated, torn, or bruised.
		Tenderizing, for example, occurs when a cook pounds a chicken breast or a veal scallop with a kitchen mallet.
		Copyright 1998, 1999 - This site, the name, it's contents, and graphics are the exclusive property of the The Pitmaster and are in no way associated with the Rick Thead Mailing List.
	www.bbq-porch.org /faq/09-2.asp (799 words)

	tenderize definition - Dictionary - MSN Encarta
		Search for "tenderize" in all of MSN Encarta
		ten·der·ize (past and past participle ten·der·ized, present participle ten·der·iz·ing, 3rd person present singular ten·der·iz·es)
		make meat less chewy: to make meat tender by beating it, soaking it in a marinade, or sprinkling it with a special substance tenderizer that breaks down its fibers
	encarta.msn.com /encnet/features/dictionary/DictionaryResults.aspx?refid=1861719017 (98 words)

	Cooks.com - Recipes - How To Tenderize Meat
		Tender at the Bone (paper) Growing Up at the Table
		This is the story of a life determined, enhanced, and defined in equal measure by unforgettable people...
		TENDERIZING DEER MEAT AND CUTTING DOWN ON WILD TASTE
	www.cooks.com /rec/search/0,1-0,how_to_tenderize_meat,FF.html (117 words)

	IT'S NOT TOUGH TO TENDERIZE MEAT -- JUST MAKE A MARINADE
		"Papain takes longer to penetrate into the meat because the tenderizing agent is a protein, which is much larger than the acids in fruit juices, vinegars or alcohol.
		Given enough time, it will penetrate and tenderize the meat but by then the surface will be soft and mushy.
		When using either marinades or meat tenderizers, it is helpful to use a fork to make small holes that speed up penetration.
	aginfo.psu.edu /News/july02/marinade.html (535 words)

	Tenderize - Compare Prices, Reviews and Buy at NexTag - Price - Review
		Tenderize meats or flatten chicken breasts for scalloppine with this 1.75-lb.
		Tenderize beef, chicken, pork and other meats with Anolon's meat tenderizer, made of durable stainless steel and ergonomic silicone rubber.
		This meat tenderizer is the easiest way to tenderize tough cuts of meat.
	www.nextag.com /tenderize/search-html (355 words)

	Very best of Tenderize (Site not responding. Last check: 2007-10-21)
		Tenderizers - Jaccard meat tenderizer - Tenderize meat, beef, steaks, deer, venison and chicken - Producing incredibly tender meat.
		When you marinate meat or fish, the result depends on the composition of the marinade.
		Curry, lime, jalapeno, plus free marinating tips!Use this hand turned meat cuber to tenderize tough meat and to help marinades get into your meats.
	tenderize.est19.info /sitemap.htm (169 words)

	Does pineapple tenderize meat like papaya?
		Papaya, especially the leaves and unripe fruit, has been used for centuries to tenderize meats.
		So all of them can be somewhat effective in tenderizing meat.
		But the complaint lodged against these (and all commercial meat tenderizers) is that they only do their work on the outside of the meat, where they may do such a good job that it's slimy, leaving the inside as tough as ever.
	www.ochef.com /724.htm (184 words)

	[No title]
		To make Kalbi that is both tender and flavorful you must tenderize your meat.
		Even though it takes more time and effort, the best way to tenderize is with a mallet or with the dull side of the knife blade.
		Personally I always tenderize with the back of the knife (NOTE: not the handle of the knife but the non-sharp side of the blade).
	www.dpg.devry.edu /~akim/sck/kalbi.htm (253 words)

	Vitamin D Helps Tenderize Beef - 7/14 Agriculture Law (Site not responding. Last check: 2007-10-21)
		It showed that raising cattle's blood calcium 20-30% by feeding the animals extra vitamin D3, beginning two to three days before slaughter, results in an increase in muscle calcium and more tender cuts of meat.Elevated calcium triggers the tenderizing process by activating postmortem muscle enzymes that can help degrade structural proteins that toughen meat.
		The vitamin D tenderizing method is being tested by private firms within the United States, with increased interest being shown during the past two years, according to Horst.
		Although it led to improved meat color, no tenderizing effect was observed.
	www.fass.org /FASStrack/news_item.asp?news_id=1392 (220 words)

	jaccard.com, jaccard tenderizer, meat tenderizer, tenderize, natural, butchers, chicken, fish, lamb, veal, stainless ...
		This Triple Action Tenderizer is available with 48 stainless steel saber blades set in 3 parallel rows of 16 or a single row of 16 blades (Rockwell Hardness of 50).
		This is a heavy duty meat mallet or meat tenderizer.
		It has a aluminum head with two different sizes of tenderizing marks on the ends with a solid hardwood handle.
	www.chefdepot.net /jaccard.htm (806 words)

	Marinades & Rubs
		A marinade is a hgihly seasoned liquid used to impart flavor and in some Cased, tenderize tougher meats.
		A rub is a hgihly concentrated blend of Herbs and spicesthat flavors the exterior of the meat as it grills.
		To tenderize a Marinade must contain an acidic inggredient such as lemon juice, wine, Vinegar, or yogart, the acid penetrates meat fibers to help tenderize Them.
	www.freefoodrecipes.com /sauces/marinades-rubs.htm (338 words)

	Tenderize Definition @ CDKitchen Cooking & Food Glossary (Site not responding. Last check: 2007-10-21)
		A B C D E F G H I J K L M N O P Q R S T U V W X Y Z ::search::
		To make meat more tender by pounding with a mallet, marinating for varying periods of time, or storing at lower temperatures.
		Fat may also be placed into a piece of meat to make it more tender during cooking.
	www.cdkitchen.com /features/glossary/definition/Tenderize (160 words)

	Meyer Natural Angus - Online Kitchen - Marinades and Rubs
		A marinade is a highly seasoned liquid used to give favor, and in some cases, tenderize less tender cuts of beef.
		Marinades usually consist of liquid such as fruit or vegetable juices, wine, water and oil, combined with seasonings and herbs.
		A rub is a highly concentrated blend of herbs and spices which flavors the exterior of the beef as it grills.
	www.meyerbeef.com /MNA/kitchen/marinade.html (304 words)

	Tenderizing Meat
		I use it all the time on Sirloin steak prior to using it for stir fry.
		your meat in olive oil for an hour will tenderize it considerably.
		Both papaya and kiwifruit have a reputation for being good tenderizers.
	www.cyclingforums.com /t309563.html (1241 words)

	Marinade Sauce to Tenderize Meat (Site not responding. Last check: 2007-10-21)
		Less tender pieces of meat, such as the chuck shoulder, brisket, shank, stew beef, will become very tender if marinated with this mixture.
		Pour over piece of meat so that meat is completely covered.
		Baste roast 2 to 3 times with marinade during cooking.
	www.therecipebox.com /members/box/sauce/sau0162.htm (52 words)

	Roasted Pork Loin With Figs Recipe \| Recipezaar
		Proteolytic enzymes split long-chain protein molecules into smaller units, which is why they help tenderize meat.
		Ficin is most effective at about 140-160°F, the temperature at which stews simmer, and it will continue to work after you take the stew off the stove until the food cools down.
		Temperatures higher than 160°F inactivate ficin; canned figs—which have been exposed to very high heat in processing—will not tenderize meat.
	www.recipezaar.com /68916 (468 words)

	Recipe for Marinade To Tenderize Steak - Low Carb Recipes .ws
		Instructions: I usually use sirloin steak about 1 - 1 1/2 inch thick and put seasoning salt, lemon pepper, garlic powder and then put about 1/2 bottle of Italian dressing in a gallon Ziplock bag and seal for about 4 hours or overnite.
		The Italian dressing marinates the meat and this is the most tender meat we have ever eaten.
		If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.
	www.low-carb-recipes.ws /Marinade_To_Tenderize_Steak.html (127 words)

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