1. Mechanical tenderization can destruct muscle tissue, reduce shearing value and improve the sensory tenderness of a product.

2. Three phases of tenderization developing were observed, including slow-developing stage, rapid-developing stage and terminating stage.

3. In contrary to rigor mortis, tenderization was promoted by increasing of aging temperature.

4. These results showed that hydrostatic high - pressure technology could be applied to tenderization of muscle meat.

5. This paper reviews calpain and its function in meat tenderization . The assay method of meat calpain activity and factors affecting calpain activity are introduced.

6. In this article, the factors that have effect on the tenderness and the tenderization technology usually used are presented; the future prospect is put forward in the end.

7. Single factor and orthogonal array test were conducted to deal with the effects of tenderizer formula and processing parameters on the tenderization of pork slices.

8. This article reviewed the recent research in the effect of high pressure on muscle tenderization.