Abstract: An important quality parameter of meat determining consumer acceptance and price is meat tenderness. Industry might use different methods to improve meat tenderness each with its advantages and drawbacks. The present paper describes after slaughter and before slaughter technique implemented in meat tenderization. It includes methods like high pressure processing, shockwave electric methods, ultrasound, electrical stimulation etc. Comparison of these methods help us to understand the best method for meat tenderization. To measure the tenderness of pre-rigor different methods are used and at the time of slaughter to monitor changes in tenderness during rigor during post mortem aging and rigor development.
Keywords: Meat, tenderization, rigor mortis, electrical stimulation