Abstract

This literature review focuses on meat tenderness and flavor, which are most important in determining meat quality, but difficultly predictable and maintained. Meat tenderness primarily relates to muscle tissues while meat flavor is mostly resulted from fatty tissues. Many studies have indicated that not only protein composition of muscle fibers but also handling and slaughtering conditions, genetic traits, and growth progress could affect meat tenderness. Surprisingly, there is somewhat connection between tenderness and flavor through marbling of meat cuts. The more marbling the meat cut has, the more flavorful and tender it is. Some clear understandings of those quality traits of meat are important to improve quality of meat and processed meat products.