Using ultraviolet with Jaccard Tenderizer

[Anonymous Modernist 16032]

Since puncturing meat by tenderizer can contaminate it with bacteria, wouldn't be better to expose the meat to ultraviolet light to kill all the bacteria before tenderizing? Than we could safely season it, pncture and leave to absorb marinade?

[Anonymous Modernist 310]

If you cook it to pasteurizing temperature/time it wouldn't change anything since one way or the other it would be safe. If you don't pasteurize it, I wouldn't do it since it would just treat the surface of the meat and you would keep all the bacteria in crevices and folds of the meat and then put them inside the meat with the jaccard. You can always sear it in surface as a more classical way of doing the UV thing...

[Anonymous Modernist 16032]

Thanks, LFM, all temperature techniques will work of course, but I was thinking of using UV light BEFORE tenderizing, so that the bacteria would be dead BEFORE I puncture a meat...