Meat tenderness is the most important edible quality. It is the most commonly used target that the consumers use to judge the meat quality. Improving Meat tenderness has been one hot spot of scientific research at home and abroad for many years. After butchering, meat later period mature and tender processing are the key link to improve the tenderness of meat products. This article summarizes the factor that influences the tenderness of meat and also summarizes the present tender method and the tender mecha...
| 
点击下列相关研究机构和相关文献作者，可以直接查到这些机构和作者被《中国知识资源总库》收录的其它文献，使您全面了解该机构和该作者的研究动态和历史。
