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tenderization

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Consumer advocates say mechanical tenderization poses contamination risks in meats that are served rare, such as steaks, because it can bring bacteria from the surface of meat to the center of the cut.

From Washington Post Dec. 30, 2009

Mechanical tenderization softens tough cuts of beef by hammering the meat with metal needles or blades that break up muscle fibers and connective tissue.

From Washington Post Dec. 30, 2009

Guiterman's tenderization process consists in rhyming and chiming big and little, tough and honeyed words together, and packing them into tight verse forms, that insure a close misfit.

From Time Magazine Archive