What is another word for tenderisation?
Pronunciation: [tˌɛndɪɹa͡ɪzˈe͡ɪʃən] (IPA) 
Tenderisation refers to the process of making tough meat tender and easier to chew. This can be achieved through different methods such as marination, pounding, or cooking at a low temperature for a longer time. Some synonyms for tenderisation include softening, conditioning, breaking down, and tenderising. Softening is the process of reducing the firmness of the meat by breaking down the connective tissues through moist heat. Conditioning involves using a tenderising agent such as vinegar or lemon juice to help break down the meat fibers. Breaking down refers to the process of reducing the size of meat fibers through mechanical means such as pounding or using a meat mallet. Tenderising is the overall term that encompasses all of these methods to make meat easier to eat.
