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Meat tenderizer

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Hand tool used to tenderize slabs of meat

This article is about the utensil. For the powdered meat tenderizer "spice", seeBromelain § Meat tenderizing and other uses,Papain § Uses, andActinidain. For a variety of techniques for tenderizing meat, seeMeat tenderness § Tenderizing.

Ameat tenderizer ormeat pounder is a tool for mechanicallytenderizing and flattening slabs ofmeat.^[1]

Meat tenderizers come in at least three types:^[1]

The first, most common, is a tool that resembles ahammer ormallet made of metal or wood with a short handle and dual heads. One face of the tool is usually flat while the other has rows of pyramid-shaped protrusions.^[2]
The second form resembles apotato masher with a short handle and a large metal face that is either smooth or adorned with the same pyramid-shaped protrusions as found in the first form.
The third form is a blade tenderizer that has a series of blades or nails that are designed to puncture the meat and cut into the fibers of the muscle.^[2]

Tenderizing meat with the mallet softens the fibers, making the meat easier to chew and todigest.^[2] It is useful when preparing particularly tough cuts ofsteak, and works well whenbroiling orfrying the meat.^[3] It is also used to "pound out" dishes such aschicken-fried steak,palomilla, andschnitzel, to make them wider and thinner.

References

[edit]

^^a ^bHutton, Elinor (2020).The Encyclopedia of Kitchen Tools. Black Dog & Leventhal Publishers.ISBN 978-0-7624-6998-7.
^^a ^b ^cMadhusankha, G. D. M. P.; Thilakarathna, R. C. N. (2021-02-01)."Meat tenderization mechanism and the impact of plant exogenous proteases: A review".Arabian Journal of Chemistry.14 (2) 102967.doi:10.1016/j.arabjc.2020.102967.ISSN 1878-5352.
^Gwyther, Pamela (2001).The Beginner's Cookbook. Bath, UK: Parragon Publishing. p. 13.ISBN 1-4054-3689-1.OCLC 233261474.

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