Abstract
Meat tenderness is a major eating quality attribute that ensures consumer satisfaction and repeat purchase of red meat. The variability in meat tenderness is related to several factors that are spread across the production chain (biological, on farm, processing, and consumer factors), which can lead to inconsistent tenderness in fresh red meat products. The tenderization process is dictated by physical and biochemical factors, which appear to affect the proteases involved in protein degradation and, consequently, they regulate the rate and extend of tenderization in meat. Several physical, chemical, and biochemical interventions have been investigated to improve the tenderness of meat. The present review discusses the physical interventions used to manipulate the texture of meat and their mechanism of action, optimal tenderizing conditions, and their effects on other meat quality attributes (colour stability, lipid oxidation, and water holding capacity). Attention should be paid to other quality attributes for full evaluation of the differing interventions.