ABSTRACTA review is presented of meat texture and current methods employed for its measurement from the viewpoint of muscle microstructure. Experimental work was conducted with paired raw porcinesartoriusmuscles. One was stretched during rigor and the other was allowed to contract. Tensile properties were measured and compared with microstructural analyses (sarcomere length, scanning electron microscopy and histological examination of reticular fibers). Based on these data, a hypothesis is presented to explain the difference in Theological properties between the two treatments. The importance of microstructural factors is emphasized as a basis for meat texture measurements.