IntroductionMeat consumption is often associated with well-industrialized countries around the world compared to developing countries. The main determinant of meat consumption by the population is mainly wealth; the higher the average per capita income of a country, the higher the meat consumption. This has become a trend in most large countries in the world, for example in America (Daniel et al., 2011). People in industrialized countries, where they can afford to consume meat products, believe that there are five main criteria for determining the eating quality of meat products. They are tenderness, juiciness, taste, appearance and smell (Takahashi, 1996). One of the criteria that will be highlighted in this review is tenderness. Tender meat is valued at a higher price than non-tender meat. As explained by Chambaz (2003), Angus and Limousin beef, sensory tested and approved as the most tender meat, were evaluated and were able to assure consumers to pay a higher price for them than the products made from Simmental beef which are less tender. This is a critical and significant point for meat companies to keep in mind regarding what consumers prefer. The ability of meat industries to produce tender meat with conventional, moderate or advanced technologies will determine revenue as it directly influences consumer choice. The main problem faced by all meat industries is meat toughening. The hardening of meat is mainly caused by the rigor mortis that occurs after animals are slaughtered. Rigor mortis caused the flesh to lose its extensibility, making it rigid and resistant (Fremery and Pool, 1960). Meanwhile, there are many techniques and technologies proposed to overcome the problems of meat tenderization, many of them... middle of paper...tenderizing method that done by inserting needles or mechanical blade into the meat to break and destroy the muscle of the meat. Another mechanical method is to massage and pound the meat. The goal of this method is to destroy both the connective tissue and the myofibrillar protein present in the muscle. This method was proven effective in 1995, when Tyszkiewicz and Jakubiec Puca demonstrated that in mechanically tenderized pork, muscle fibers were damaged resulting in rupture of myofibrils at the Z-line, myofibril expansion, rupture of the sarcolemma, and rupture of the connection between A bands and I bands. The speed of tenderizing meat in this method can be easily adjusted by adjusting the machine and the length of time of pounding and massaging. Massage is a mechanical tenderization method that is effective in breaking down the connective tissue in the meat muscle.