Pronunciation: [tˈɛndɪɹˌa͡ɪzɪz] (IPA) 
The word "tenderizes" is spelled with the root word "tender" and the suffix "-izes". The IPA phonetic transcription of this word is /ˈtɛndəraɪzəz/. The "tender" part of the word is pronounced as /ˈtɛndər/, with the stress on the first syllable. The "-izes" part of the word is pronounced as /-aɪzəz/, with the stress on "-izes". This word is commonly used in cooking, referring to the process of making meat soft and easy to chew.
Tenderizes, in culinary context, refers to the process of making meat more tender and soft, usually by breaking down the connective tissues and fibers that can make meat tough. This technique involves applying various methods to ensure that the meat becomes easier to chew and digest. Tenderizing can be achieved through mechanical, enzymatic, or chemical means.
Mechanical tenderization involves physically breaking down the meat using tools like a meat mallet, tenderizing machine, or even manually puncturing or scoring the meat. By pounding, pricking, or cutting the meat, the muscle fibers are disrupted, loosening the tissues and making the meat more tender.
Enzymatic tenderization utilizes natural enzymes present in certain fruits like papaya or pineapple, or even in certain dairy products like yogurt, buttermilk, or kefir. These enzymes, specifically papain and bromelain, work to break down the proteins in meat, effectively tenderizing it. The meat is typically marinated in a mixture containing these enzymatic substances, allowing them to penetrate and soften the meat.
Chemical tenderization involves the use of chemical agents such as salt or sodium bicarbonate (baking soda). These substances work by altering the pH balance of the meat, disrupting the muscle fibers, and facilitating the tenderization process.
Overall, tenderizing meat aims to enhance its texture and palatability, making it more enjoyable to eat. Whether achieved through mechanical, enzymatic, or chemical methods, tenderizing ultimately leads to a more tender and succulent meat dish.
The word "tenderizes" is derived from the base word "tender". The root can be traced back to the Old French word "tendre", which means "soft, delicate". The Old French word itself has its origins in the Latin word "tener", meaning "soft, tender". Over time, the suffix "-ize" was added to turn "tender" into a verb, creating "tenderize". The term "tenderize" refers to the process of making meat softer and more tender, typically by using techniques such as pounding, marinating, or enzymatic treatments.
