Except for physiological factors including breed and years affect tenderness of beef, processing modes after slaughter such as electrical stimulation and chilling system also play important roles in meat tenderization.
牛肉嫩度除了受牛品种、年龄等生理因素影响外,牛屠宰后的处理方式包括冷却速度、电刺激处理等都对牛肉的嫩度有显著影响。
参考来源 - 电刺激和延迟冷却对牛背最长肌中Calpains影响的研究·2,447,543篇论文数据，部分数据来源于NoteExpress
Tenderness is one of the most important factors of beef quality.
牛肉的嫩度是决定牛肉品质的重要因素。
The ranking of 10 muscles tenderness from Harbin White pigs indicated that M. psoas major was the most tender, which corresponded with previous work on beef meat tenderness.
对哈白猪10种不同肌肉的嫩度测定表明：腰大肌是最嫩的肌肉，与前人对肉牛不同肌肉嫩度的测定结果一致。
This study was carried out to explore acceleration of ageing of chilled beef and improvement of meat tenderness by high-voltage electrical stimulation (HVES).
本研究探讨高压电刺激对促进冷却牛肉成熟及改善牛肉嫩度的作用。
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