Meat Tenderness Chapter uri icon


  • Of all the quality parameters that we find in meat, tenderness is perhaps the most complex. As this chapter discusses the complexity of tenderness, the tenderness can be generally divided into three categories: protein tenderness, connective tissue amount, and background effects. Protein tenderness is usually determined by two factors in the muscle: sarcomere contractile state and amount of myofibrillar protein degradation. The amount of connective tissue is self-explanatory and background effects are those that indirectly influence tenderness. Because of its overwhelming importance in determining the consumer acceptance of meat products, reliable and repeatable measures of tenderness and the factors that are associated with tenderness are needed. The chapter focuses on instrumental measures of certain parameters of tenderness. The parameters include shear force, sarcomere length, protein degradation, and the amount and type of connective tissue in a muscle. This edition first published 2013 2013 John Wiley & Sons, Inc.

author list (cited authors)

  • Kerth, C. R.

citation count

  • 0

complete list of authors

  • Kerth, Chris R

Book Title


publication date

  • January 2013