Abstract：Beef tenderness is both an important indicator of meat quality assessment and the most commonly used
indicator to evaluate consumer acceptance. Exogenous proteases have attracted considerable interest from the meat
processing industry and have been widely used to tenderize beef due to simple operation, low requirements and high
efficacy in improving beef quality as well as soft mouth feel, good palatability and high juiciness and high chewiness of
tenderized beef. This paper focuses on the mechanism for the tenderization of beef by exogenous proteases and the recent
progress on this application, which will provide guidelines for beef tenderization.
2013, Vol. 27 
