Tenderization, A Method to Optimize the Meat Sensory Quality

Abstract

The meat industry is in a continual search for methods to improve meat tenderness. Artificial meat tenderness is of interest especially for beef meat due to the inconsistency among bovine muscles. Tenderizing of beef meat is carried out by several methods: dry-aging, mechanical, thermal, chemical, and enzymatic methods, treatments with ultrasound or high pressure. Reviews of the studied methods are discussed. Among these, better results were observed when the vegetative enzymes were applied.