Tenderness: n. Tenderness is the ability of the meat to be sliced with a knife, sheared (by the teeth) or ground (depending on the pieces, it varies in a ratio of 1 to 10); the tenderness depends on the animal itself (sex, age, breed), the proportion of connective tissue around the muscle fibers, the treatment of the carcass (ventilated storage at the right temperature), the degree of maturation, the type of muscle and cooking conditions: boiling and braising improve tenderness...
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