Abstract: The present invention provides novel method for improving the tenderness of meat (e.g. pork, beef and poultry). The method comprises a pre-slaughter diet comprising methionine in an amount effective to improve the tenderness of the meat. The methionine may be fed alone or in combination with feedstuff rations to livestock animals. The present invention provides a novel use of methionine, i.e. for improving the tenderness of meat. The invention includes the use of methionine analogues such as 2-Hydroxy-4-Methyl Thio Butanoic acid (HMTBA) or all its salt forms or 2-Hydroxy-4-Methyl Thio Butanoic isopropyl ester or any of other esters.