| M. longissimus thoracis | Wet (4°C) 10 day | Shear force decreased by 58% Cooking loss decrease by 20% | Ali et al. (2021) |
| M. longissimus lumborum | Wet (2°C) 14 day | Shear force decreased by 58% Cooking loss decrease by 8% | Shi et al. (2020) |
| M. longissimus lumborum | Wet (1°C) 14 day | Shear force decreased by 23% Cooking loss decrease by 4% | Moczkowska et al. (2017) |
| Sirloin | Wet (2°C) 28 day | Shear force decreased by 42% Cooking loss decrease by 3% | Kim et al. (2019) |
| Sirloin | Wet (4°C) 60 day | Shear force decreased by 51% | Kim et al. (2022) |
| Loin | Wet (4°C) 21 day | Sarcomere length increased by 13% Shear force decreased by 48% Cooking loss decrease by 6% | Cho et al. (2016) |
| Striploin | Wet (4°C) 21 day | Sarcomere length increased by 16% Shear force decreased by 49% Cooking loss decrease by 3% | Cho et al. (2016) |
| M. biceps femoris | Wet (4°C) 10 day | Shear force decreased by 15% Cooking loss decrease by 4% | Ali et al. (2021) |
| M. biceps femoris | Wet (2°C) 14 day | Shear force decreased by 19% Cooking loss decrease by 4% | Moczkowska et al. (2017) |
| Bottom round | Wet (4°C) 21 day | Sarcomere length increased by 1% Shear force decreased by 42% Cooking loss decrease by 3% | Cho et al. (2016) |
| Rump | Wet (2°C) 28 day | Shear force decreased by 32% Cooking loss decrease by 2% | Kim et al. (2019) |
| M. longissimus lumborum | Dry 28 day | Shear force decreased by 25% Cooking loss decrease by 14% | Jose et al. (2020) |
| Sirloin | Dry 28 day | Shear force decreased by 41% Cooking loss decrease by 28% | Kim et al. (2019) |
| Sirloin | Dry 60 day | Shear force decreased by 10% | Kim et al. (2022) |
| Ribeye | Dry 21 day | Hardness decreased by 79% | Bulgaru et al. (2022) |
| Butt | Dry 28 day | Shear force decreased by 34% Cooking loss decrease by 16% | Kim et al. (2019) |
| Rump | Dry 28 day | Shear force decreased by 34% Cooking loss decrease by 18% | Kim et al. (2019) |