How to Tenderize Beef

One of the most important quality aspects of meat, in particular beef, is tenderness. Recent findings demonstrate that the tenderness of beef does not increase during storage in the commonly used atmospheres with 70–80% oxygen, as in contrast to vacuum or anaerobic gas storage. The causes for the lack of tenderization in high-oxygen atmospheres are not known, but protein oxidation or reduced enzymatic activities could explain insufficient tenderness. As a consequence of the findings, meat should be sufficiently tenderized before being packaged in high-oxygen atmospheres. To avoid unacceptable tough meat, the meat should preferably be packaged in vacuum or anaerobic low-carbon monoxide atmospheres.

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