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The Tenderum Tenderization Timer ensures optimal meat tenderization – every time
Meat needs to hang in order to become tender and delicious, but it can be difficult to judge for how long. It’s common to feel uncertain since the last thing you want is to end up with spoilt meat. While using the Tenderization Timer you will always have full control over the tenderization process. You can confidently hang your meat longer and achieve greater taste and tenderness, without risking spoilage. Regardless of temperature variations, the Tenderization Timer calculates the percentage of tenderization and the number of remaining days until the meat is ready for butchering. The Tenderization Timer is available in two models; the portable model and the wall model.

Portable Tenderization Timer

The portable Tenderization Timer is hung next to the game carcass
The smaller portable Tenderization Timer is easily brought along for use while hunting and on extended hunting trips. This timer displays the percentage of completed tenderization and the number of remaining hanging days until the meat is ready for butchering.

Wall-mounted Tenderization Timer

The wall-model unit is mounted on the wall in the space where you hang your game
In addition to functioning as a Tenderization Timer, the wall model also provides important information regarding the hanging conditions in your space by displaying the temperature and humidity level.

 

Demo

 

A nice dinner

Developed by hunters for hunters...
A hunter myself, I love the moments of suspense and being one with nature which hunting provides. Although harvesting an animal isn’t necessary for a wonderful experience, it’s the possibility of bringing home healthy and delicious meat which adds another dimension to the hunt. Besides, it’s always nice to be able to invite friends and family over for a dinner of self-harvested delicious game meat.

The idea of the Tenderum® Tenderization Timer was born after my wife said that it was fine for me to be out hunting a lot, but she wished that the meat I brought home wasn’t so tough and chewy. Sure, some of the meat was quite tasty and tender, but my wife was right, most of the meat was both tough and a little bland. After extensive research of the meat tenderization process during varying conditions, the Tenderization Timer was developed in collaboration with experienced hunters and experts.

Animal silhouettesSheep and cattle...but it works just as well for livestock
Although the Tenderization Timer was developed with hunters’ needs in mind, it works equally well for use on all kinds of livestock. If you do your own slaughtering, the Tenderization Timer is a very useful tool for ensuring that the meat always turns out tender and delicious.

 

Frequently Asked Questions

What happens to the meat during the tenderization process?

How does the Tenderization Timer work?

On what types of animals can I use the Tenderization Timer?

How is the number of remaining hanging days calculated?

Can the tenderization time be extended to allow for extra tender meat?

Can I continue the tenderization even after the meat has been butchered?

Can the Tenderization Timer be used for more than one animal at a time?

What type of battery does the Tenderization Timer use?

What should I keep in mind when handling meat?

Am I guaranteed good results if I use the Tenderization Timer?

What does the trademark Tenderum® mean?

What happens to the meat during the tenderization process?
Tenderization of meat is a chemical process where connective tissues and other meat proteins are broken down by natural enzymes. The breakdown process makes the meat easier to chew and the flavour develops (compare to wine or whiskey, which also is better with aging). Meat which has not hung long enough will be chewy and bland.

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How does the Tenderization Timer work?
Simply put, the Tenderization Timer consists of a computer with a sensor which measures the ambient temperature every 21 seconds. (The wall model also measures the humidity level.) The computer continually calculates the tenderization and the estimated number of remaining hanging days, and displays the information in the windows of the timer.

The tenderization formula is based primarily on the concept of degree days. Degree days are calculated by multiplying the average temperature by the number of hanging days. If the meat has hung for 40 degree days, the tenderization would be at 100%. For temperatures below 4°C, the tenderization process is calculated according to how meat tenderizes at lower temperatures. The graph below shows how many days the meat needs to hang in order to reach 100% tenderization at various temperatures.

Graph

If the temperature is too low, i.e. consistently below 0°C, no tenderization will take place. The Tenderization Timer displays a warning in the shape of a snowflake in the window for remaining hanging days. The number of remaining days cannot be calculated and two horizontal lines are shown (see picture below). In this case, the space where the carcass is hanging needs to be warmed up, or alternatively, the carcass needs to be moved to a warmer place.

Display with snowflake

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On what types of animals can I use the Tenderization Timer?
The Tenderization Timer can be used on both hunted game and slaughtered livestock. It can be used for any type of animal, which needs to hang, both mammals and birds.

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How is the number of remaining hanging days calculated?
The calculation of the number of remaining days is based on the average daily temperature since the Tenderization Timer was started. The calculation of the remaining time makes it easier to plan for when the butchering should take place. Keep in mind that the number of remaining days could change if the temperature in the hanging space changes.

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Can the tenderization time be extended to allow for extra tender meat?
Yes, if you have been extra careful with hygiene while handling the meat you could let the timer reach 150%, equalling 60 degree days. How tender you prefer the meat is of course up to you. With a Tenderization Timer it’s easy to find your preferred level of tenderization and meat consistency. The Tenderization Timer continues to calculate the tenderization until it reaches 200%, where it automatically switches off. The timer is then ready to be used again.

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Can I continue the tenderization even after the meat has been butchered?
Yes, keep the timer (protected in a zip lock bag) with the butchered meat in a cool place. The meat will continue to tenderize until it’s put in the freezer, and the timer will continue its calculations up to full tenderization. This way the meat isn’t frozen until it is completely tenderized.

This method can be used when you’re forced to butcher the meat before it’s fully tenderized, which is not unusual with large animals. It’s also suitable for fowl which is normally cleaned right away (see picture below).

Birds breast with Tenderization Timer

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Can the Tenderization Timer be used for more than one animal at a time?
One Tenderization Timer can be used to measure the tenderization of several animals as long as the animals were harvested at the same time and are hanging in the same space. If another animal is harvested one or several days after the first one(s), the percentage of tenderization must be noted the moment that animal is hung in the same space. The tenderization would need to be extended for the noted amount of time. For example, if the tenderization of the first animal(s) is at 18% when the next animal is hung, the total percentage of tenderization for the second animal should reach 118%. Alternatively, several Tenderization Timers could be used to control the process for animals harvested on different days.

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What type of battery does the Tenderization Timer use?
Both the handheld and wall mounted models use regular 1.5V AAA batteries. With normal use the batteries last for many years.

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What should I keep in mind when handling meat?
After an animal has been shot or slaughtered it needs to be dressed, i.e. emptied of its’ internal organs. The dressing assists in lowering the animal’s body temperature and prevents bacteria and parasites from the intestines to spread to the meat. Proper hygiene is very important to prevent contamination of the meat. Hands, knives, and other equipment need to be cleaned thoroughly. Use of clean disposable gloves will decrease the risk of contamination further.

The carcass can be hung either with or without its’ hide. If the animal was shot in such a manner that the meat has been contaminated by intestinal bacteria, it would be best to skin the animal and remove the contaminated meat section before hanging.

It’s important to avoid cooling down the carcass too quickly after the harvest, since the meat can be affected by cold contractions. Meat affected by cold contractions becomes hard, tough, and impossible to tenderize. During the first twelve hours the meat’s temperature should not fall below 10°C. If it’s very cold when the animal is harvested, it could be better to skin the animal later, especially smaller game, in order to maintain the body temperature above 10°C.

Hanging of the animal should take place in a space which meets a number of requirements. No animals or insects should come in contact with the meat. This is easiest accomplished by hanging the meat in a game bag.

The hanging space must also maintain a temperature which is neither too high nor too low. The temperature must be above 0°C for the tenderization to take place. On the other hand if the temperature is too high, the risk of harmful bacteria spoiling the meat is higher.

A third important factor is the air moisture levels. High humidity levels, above 85%, increase the risk of bacterial and fungal contaminations. Low humidity levels have no serious negative effects, except that the meat may lose a lot of water.

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Am I guaranteed good results if I use the Tenderization Timer?
Even though the Tenderization Timer provides very useful information on how far the tenderization has progressed, it’s still advisable to use smell and sight to assess the meat quality. Smell and sight, experience and knowledge, and the Tenderization Timer which calculates the tenderization, together provide the best possible outcome for tender and flavourful meat.

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What does the trademark Tenderum mean?
Tenderum® is a combination of the English word tender and the Latin word tenerum, which also means tender.

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Website produced for Tenderum by Nolgard, 2008