Technological advancements in meat tenderization-A review

Tenderness is one of the most important quality par ameters of meat in consumer perceptions. Tenderness of meat depends on various pre-and post slaughter factors. In the recent past, much of the advancements were occurred in the methods employed for tenderization of meat. These newer methods of meat tenderization resulted in better efficiency and high quality meat products. In this review, tenderness of meat and their mechanism, methods of tenderization and their evaluation techniques have been discussed briefly.