ABSTRACTMeans of enhancing the rate of aging of bovine meat were investigated to provide some understanding of the tenderization process. Vitamin A was administered to finishing steers, carcasses were electrically stimulated, and longissimus dorsi muscle samples chilled at 2 different rates. Liver cathepsin D, beta‐glucuronidase and hexosaminidase were increased (P<0.05) with vitamin A supplementation but muscle enzymes were not affected. Chilling rate, electrical stimulation and time significantly (P<0.05) affected cathepsin D distribution patterns, meat color, Warner‐Bratzler, myofibrillar fragmentation index and collagen data. Troponin‐T degradation was enhanced by aging. Thus, vitamin A can modify liver catheptic enzyme activity but does not affect muscle enzymes at these l