Ningxia Tan Sheep is recognized as a high-quality mutton because of its low fat content, tender meat, unbridled and nutritious. With the improvement of people's living standards, cold meat is more and more popular among GF consumers because of its high safety factor, high nutritional value and high sensory comfort. Today, cold meat has almost reached 100% market share in developed countries . Meat tenderness is an important indicator to evaluate the quality of meat. The histomorphological structure of muscles, the factors before and after animal slaughter, and the tenderness of post-mortem meat have always been a hot issue in meat scientific research at home and abroad. one. The main methods for detecting meat tenderness are sensory evaluation and shear force methods. These two methods are time-consuming and lossy, and cannot be quickly detected. With the development of spectroscopy and imaging technology, Mitsumotom et al. used near-infrared ( NIR ) technology to measure beef tenderness. The results show that the shear force and NIR measurements have a good correlation with R2 of 0.83 . Xia et al. used beef spectral scattering coefficient to predict beef tenderness, and the correlation between them was significant, with R2 being 0.59 . Cluff et al. predicted the tenderness of beef based on hyperspectral scattering characteristics, with a predicted correlation coefficient of up to 0.76 . However, as an emerging research method, spectral imaging technology has the disadvantages of high cost, large amount of data, long acquisition, processing and classification of images, which limits its application for online detection. 
