Tenderum - Innovative products for good meat handling
Meat from game or other animals is an excellent product that deserves to be treated well. Tenderum develops and sells products that make it easier for shooters and others to handle their meat in an optimal way. We are a Swedish firm and we primarily serve the Nordic countries, but in association with Bushwear we have introduced two of our product categories to the UK market: the Tenderization Timers and the Game Fridge products.
The Tenderum tenderization Timer ensures optimal meat tenderization
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. When 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.
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.
Developed by shooters for shooters...
A shooter myself, I love the moments of suspense and being one with nature which shooting 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 shooting. 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 Tenderisation 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 tenderisation process during varying conditions, the Tenderisation Timer was developed in collaboration with experienced hunters and experts.
...but it works just as well for other animals
Although the Tenderisation Timer was developed with shooters’ needs in mind, it works equally well for use on all kinds of livestock. If you do your own slaughtering, the Tenderisation Timer is a very useful tool for ensuring that the meat always turns out tender and delicious.
What happens to the meat during the tenderisation process?
Tenderisation 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 can be chewy and bland.
How does the Tenderisation 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 tenderisation 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 tenderisation would be at 100%. For temperatures below 4°C, the tenderisation process is calculated according to how meat tenderises at lower temperatures. The graph below shows how many days the meat needs to hang in order to reach 100% tenderisation at various temperatures.
If the temperature is too low, i.e. consistently below 0°C, no tenderisation will take place. The Tenderisation 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.
On what types of animals can I use the Tenderization Timer?
The Tenderisation 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.
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 Tenderisation 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.
Can the tenderisation 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 Tenderisation Timer it’s easy to find your preferred level of tenderisation and meat consistency. The Tenderisation Timer continues to calculate the tenderisation until it reaches 200%, where it automatically switches off. The timer is then ready to be used again.
Can I continue the tenderization even after the meat has been butchered?
Yes, keep the timer with the butchered meat in a cool place. The meat will continue to tenderise until it’s put in the freezer, and the timer will continue its calculations up to full tenderisation. This way the meat isn’t frozen until it is completely tenderised.
This method can be used when you’re forced to butcher the meat before it’s fully tenderised, which is not unusual with large animals. It’s also suitable for fowl which is normally cleaned right away (see picture below).(se bild nedan).
Can the Tenderisation Timer be used for more than one animal at a time?
One Tenderisation Timer can be used to measure the tenderisation 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 tenderisation must be noted the moment that animal is hung in the same space. The tenderisation would need to be extended for the noted amount of time. For example, if the tenderisation of the first animal(s) is at 18% when the next animal is hung, the total percentage of tenderisation for the second animal should reach 118%. Alternatively, several Tenderisation Timers could be used to control the process for animals harvested on different days.
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.
What should I keep in mind when handling meat?
After an animal has been shot or slaughtered it needs to be gralloched, 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 would 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.
Am I guaranteed good results if I use the Tenderisation Timer?
No. Even though the Tenderisation Timer provides very useful information on how far the tenderisation has progressed, it’s still advisable to use smell and sight to assess the meat quality. Smell and sight, experience and knowledge, and the Tenderisation Timer which calculates the tenderisation, together provide the best possible outcome for tender and flavourful meat.
What does the trademark Tenderum® mean?
Tenderum® is a combination of the English word tender and the Latin word tenerum, which also means tender.