Adding Enzymes to Improve Beef Tenderness

Importance of Beef Tenderness Beef palatability is affected by many factors and tenderness is cited as one of the most important. Consumers are willing to pay a premium for a guaranteed tender product with the potential to increase the value of the middle meats over $60 per carcass (Miller et al., 2001). Consequently, the meat industry is in a continual search for methods to improve the tenderness of the middle meats and upgrade other cuts and muscles to steak quality. This search for tender product not only adds value to the industry but can help to supply a more consistent and uniform product to consumers while increasing overall beef satisfaction.