Abstract：Tenderness is a critical factor influencing the choice of consumer for beef, and good ten?
derness and high quality beef are also a goal sought by producers. Pre-slaughter supplementation
with vitamin D3 can increase Ca2+ concentration in serum and muscle, then activate calpain system in
muscle and promote the degradation of key myogenic fibrin, thereby reducing muscle shear and im?
proving meat tenderness. This paper reviews the research progress and mechanism of pre-slaughter
supplementation of vitamin D3 to improve beef tenderness from the aspects of vitamin D3 metabolism
and function, and the mechanism of beef tenderness change, in order to provide reference for promot?
ing vitamin D3 to improve beef quality and high-grade beef production.
