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| The Factor of Affect Muscle Tenderness and the Usual Methods of Tenderization |
| LI Xiaobo |
| Inner Mongolia Wulanchabu Vocational College, Biotechnology Department, Inner Mongolia 012000 |
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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.
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2009, Vol. 23 
