Intramuscular connective tissue （IMCT） is an important component of muscle tissue， with a diversity of physiological functions， such as supporting muscle fibers， nerves， and blood vessels， regulating muscle cell growth， providing a matrix that integrates contractile functions. Simultaneously， IMCT has an important effect on the texture and quality of meat. This article reviews the structural composition， functional characteristics， anabolism of IMCT， as well as its distribution in tissues， and illustrate the potential approaches to regulate the types and content of IMCT during animal growth. Finally， controlling IMCT to improve meat quality by using biotechnological means was prospected.