meat with standardized and guaranteed tenderness, since these characteristics are sought for by the consumers. For that purpose a number of objective tests of tenderness have been developed, gauging meat resistance to shear force, most commonly used being Slice Shear Force test and Warner-Bratzler Shear Force test.

Tenderizing

Techniques for breaking down collagens in meat to make it more palatable and tender are referred to as tenderizing or tenderization.

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