A key eating-quality attribute of meat — the ease with which it is chewed and cut. Tenderness of meat is affected by modification of the actin–myosin interaction during rigor and ageing: as proteolysis proceeds, the actomyosin complex loosens and the meat softens. Thermal denaturation of actomyosin occurs at temperatures between 30 and 50 °C, which is why cooking method matters — gentle, slow heating tenderizes while fierce heat toughens through protein contraction and moisture loss. Breed, age, muscle type, hanging time, and electrical stimulation all influence tenderness, which is measured instrumentally (Warner–Bratzler shear) and by sensory panels.