Beef tenderness is influenced by the internal factors (myofibrillar components, intramuscular connective tissue, and intramuscular fat), which is, in turn, affected by many external factors by different ways.

The LD parameters were then used to establish multi-linear regression(MLR) models to predict the beef tenderness respectively.

Many scholars had proved that the potease calpains were the result of the tenderness of beef improved.

Quantitative evaluation of meat tenderness by penetration method of Texture Analyzer;