Beef is the world’s third most consumable meat product. It is rich in protein, amino acids, and B vitamins, and has the characteristics of low fat and low cholesterol. With the improvement of people’s living standards, beef has become an ideal choice for consumers who pursue nutrition and health. At present, beef products sold on the market generally have shortcomings such as hard meat and poor tenderness, which seriously affect the quality of meat products. In order to improve these shortcomings, beef needs to undergo tenderization in the production and processing process. Alkaline tenderization is a traditional tenderization process. Since