Meat tenderizing using substrate with phase change materials

A method of tenderizing meat, the method comprising:

• providing a stretchable device comprising:
• a substrate having at least one structural reinforcing member, the substrate including a conductive material that is thermally or electrically conductive, the at least one structural reinforcing member being positioned so as to control stretching of the substrate;
• and
• a phase change member on a surface of at least a portion of the substrate, the phase change member comprising a phase change hydrogel that is liquid at lower temperatures and a gel at higher temperatures;
• placing meat in the stretchable device;
• and
• sealing the stretchable device having the meat therein such that phase change member contours to the meat at a lower temperature and then the phase change member expands and solidifies at a higher temperature so as to inhibit muscle contraction of the meat.

A meat tenderizing system comprising:

• a stretchable device for meat tenderizing, the device comprising:
• a substrate having at least one structural reinforcing member, the substrate including a conductive material that is thermally or electrically conductive, the at least one structural reinforcing member being located so as to control stretching of the substrate;
• and
• a phase change member on a surface of at least a portion of the substrate, the phase change member comprising a phase change hydrogel that is liquid at lower temperatures and a solid gel at higher temperatures;
• an electrical pulse device configured to provide electrical pulses to the conductive material of the substrate when electrically connected thereto.