Tenderness is a very complex feature and the process of its formation is very complicated and not fully understood. Its diversification is one of the most important problems of beef production, as a result beef aging is widely used to improve tenderness as it is believed to provide a homogeneous product to consumers. While few studied have evaluated the muscle structure properties in relation to tenderness from early post-mortem, there little to no information available on how the muscle nanostructure of beef carcasses changes during post-mortem ageing to determine the appropriate aging time for acceptable tenderness.

中文翻译：

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宰后老化过程中肌肉纳米结构变化对不同牛肉品种嫩度的影响。

柔情是一个非常复杂的特征，其形成过程非常复杂，尚未完全了解。其多样化是牛肉生产中最重要的问题之一，因此牛肉老化被广泛用于改善嫩度，因为它被认为为消费者提供了同质的产品。虽然很少有研究评估肌肉结构特性与早期宰后嫩度的关系，但几乎没有关于牛肉胴体的肌肉纳米结构在宰后老化过程中如何变化以确定可接受嫩度的适当老化时间的信息。