The muscle biological background of meat tenderness

This contribution aims to introduce the readership into the fundamental mus cle biological mechanisms (muscle composition, early post mortem muscle met abolism, effects of connective tissue, myofibrillar density, myofibrillar p roteolysis) determining potential tenderness of meat of various species. Th e impact of these factors as well as those during meat processing on muscle ultrastructural features are also briefly described. In addition, various technological and biotechnological factors "from conception to consumption" (including domestic preparation practices) affecting meat tenderness as pe rceived by the consumer are summarized.