Abstract：Tenderness is one of the most important indicators of meat quality and influences consumers’ choice of meat products. Meat tenderness can be determined accurately by testing the composition, structure and protein characteristics of postmortem meat. This paper presents a review of the changes in various muscle proteins during postmortem aging, their roles in meat tenderization, the existing detection techniques for meat tenderness and the related mechanisms, and discusses the limitations of the current techniques. It is hoped that this review will provide a theoretical reference for the development of new tenderness detection techniques.
2023, Vol. 37 
