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| Recent Progress in Meat Tenderization Technologies |
| CAI Chen, BI Xiufang, QIAO Xing, ZHU Yuchen |
| 1. National Engineering Research Center for Fruit and Vegetable Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; 2. College of Culinary and Food Science Engineering, Sichuan Tourism University, Chengdu 610100, China; 3. College of Pharmcy and Food, Southwest Minzu University, Chengdu 610041, China |
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Abstract Tenderness, as the core indicator of meat quality, is closely related to consumers’ purchasing decisions and satisfaction. This review comprehensively summarizes the formation mechanism of meat tenderness and provides an in-depth analysis of the physical and biochemical status of myofibrils and connective tissues and the effects of pre-slaughter biological characteristics as animal breed and age as well as post-slaughter environmental factors such as storage conditions and processing methods on meat tenderness. Additionally, the advantages and limitations of emerging tenderness evaluation techniques such as spectrometric analysis, imaging technology, and myofibril fragmentation index determination are summarized, and the efficacy and potential of biological, chemical and physical tenderization technologies and their combinations are discussed in detail. Future research should focus on optimizing tenderization parameters, developing new integrated tenderization methods, and integrating rapid non-destructive testing technologies to drive the production of high quality meat products.
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2026, Vol. 40 
