Table 3.

Common methods for evaluating meat tenderness.

Common methods	Principle	Advantages	Disadvantages	References
Shear force testing	Measuring the force required to slice through a standardized blade with a meat sample.	Objective measurement	Tedious sample preparation process, difficulty in controlling core temperature of the sample	(30)
Probe testing	Quantifying the torque/angle trajectory to describe texture features.	Rapid testing process	High equipment cost	(30)
Texture analyzer testing	Penetrating the meat sample to determine its extreme points and subsequently calculating texture properties.	High accuracy	Tedious operation process	(30)