Abstract：The quality of the meat is affected by many factors, one of the most important factors is the tenderness, which affect the consumption value and eating value directly.it reflects the structural properties of proteins in meat.Therefore, this article describes the impact factors of tenderness, previous-and post-mortem, and usual methods of tenderization.
李晓波. 影响肌肉嫩度的因素及常用的嫩化方法[J]. 肉类研究, 2009, 23(5): 16-20.
LI Xiaobo. The Factor of Affect Muscle Tenderness and the Usual Methods of Tenderization. Meat Research, 2009, 23(5): 16-20.
2009, Vol. 23 
