The tenderness is the main edible quality of the meat, this paper summarized the meat tenderizing enzyme-inner tenderizing enzyme and outer tenderizing enzyme based on a large number of papers.

• 摘要嫩度是肉的主要食用品质，在查阅大量资料的基础上，综述了肉类嫩化酶-内源性嫩化酶与外源性嫩化酶的特性和应用等。