Zhihua Ye
Abstract
As one of the key components of meat quality, tenderness has been the focus of meat sciences for years. This review discussed the possible physical and chemical mechanisms underlying myofibrils and connective tissue on meat tenderness. The updates of techniques for beef tenderization were also introduced.
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As one of the key components of meat quality, tenderness has been the focus of meat sciences for years. This review discussed the possible physical and chemical mechanisms underlying myofibrils and connective tissue on meat tenderness. The updates of techniques for beef tenderization were also introduced.
Key concepts: Tenderness, Meat tenderness, Meat packing industry, Food science, Quality (philosophy), Chemistry, Epistemology, Philosophy