| M. longissimus | Pre-rigor vertebral separation | Improved tenderness by stretching muscle fibers | Stouffer et al. (1969) |
| Beef | Pre-rigor vertebral separation | Mechanical device used for stretching muscle fibers | Howard et al. (2001) |
| M. gluteus medius | Pelvic suspension | Shear force reduction by 20% | Gardner et al. (2014) |
| M. biceps femoris | Pelvic suspension | Shear force reduction by 20% | Gardner et al. (2014) |
| Kuckle muscle | Pelvic suspension | Shear force reduction by 19% | Gardner et al. (2014) |
| Beef | Aging after electrical stimulation treatment | Aging period shortened by 91% | Harsham and Deatherage (1951) |
| M. gluteus medius | Combined treatment of pelvic suspension after electrical stimulation | Shear force reduction by 33% | Gardner et al. (2014) |
| M. biceps femoris | Combined treatment of pelvic suspension after electrical stimulation | Shear force reduction by 37% | Gardner et al. (2014) |
| Kuckle muscle | Combined treatment of pelvic suspension after electrical stimulation | Shear force reduction by 34% | Gardner et al. (2014) |
| Beef | Starter culture with temperature and humidity-controlled aging | Aging period shortened by 67% | Williams (1957) |
| Chuck | Flavor-enhancing microbial inoculation dry aging | Shear force reduced by 24% | Jo et al. (2020) |
| Fore shank | Flavor-enhancing microbial inoculation dry aging | Shear force reduced by 29% | Jo et al. (2020) |
| Top around | Flavor-enhancing microbial inoculation dry aging | Shear force reduced by 25% | Jo et al. (2020) |
| Brisket | Flavor-enhancing microbial inoculation dry aging | Shear force reduced by 29% | Jo et al. (2020) |
| Sirloin | Temperature and humidity-controlled dry aging | Shear force reduced by 15% | Jo et al. (2019) |
| Knuckle | Temperature and humidity-controlled dry aging | Shear force reduced by 30% | Jo et al. (2019) |
| Brisket | Temperature and humidity-controlled dry aging | Shear force reduced by 16% | Jo et al. (2019) |
| Sirloin | Low-temperature and high-temperature combined drying and aging | Taurine increased by 15% | Yu (2013) |
| Sirloin | High-temperature aging after thermal processing and electron beam irradiation | Shear force reduced by 53% | Nam and Jo (2015) |
| Striploin | High-temperature aging after ultraviolet treatment | Shear force reduced by 36% | Byun and Kim (2020) |
| Beef | High-pressure air and low-temperature combined wet aging | Effective aging | Jung et al. (2016) |
| Beef | Wet aging combined with ultrasonic treatment | Glutamic acid increased by 35% | Kim (2020) |
| Beef | Combined dry and wet aging | Sensory evaluation preference increased by 13% | Choi (2020) |
| Beef | Enzyme injection through absorbent pad, combined wet and dry aging | Sensory evaluation showed enhanced elastic texture | Kim et al. (2022) |