Techniques for postmortem tenderisation in meat processing: effectiveness, application and possible mechanisms
Abstract Developing efficient and promising tenderising techniques for postmortem meat is a heavily researched topic among meat scientists as consumers are willing to pay more for guaranteed tender meat. However, emerging tenderising techniques are not broadly used in the meat industry and, to some...
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| Format: | Article |
| Language: | English |
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BMC
2021-07-01
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| Series: | Food Production, Processing and Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1186/s43014-021-00062-0 |
| _version_ | 1818456142735474688 |
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| author | Haibo Shi Fereidoon Shahidi Jiankang Wang Yan Huang Ye Zou Weimin Xu Daoying Wang |
| author_facet | Haibo Shi Fereidoon Shahidi Jiankang Wang Yan Huang Ye Zou Weimin Xu Daoying Wang |
| author_sort | Haibo Shi |
| collection | DOAJ |
| description | Abstract Developing efficient and promising tenderising techniques for postmortem meat is a heavily researched topic among meat scientists as consumers are willing to pay more for guaranteed tender meat. However, emerging tenderising techniques are not broadly used in the meat industry and, to some degree, are controversial due to lack of theoretical support. Thus, understanding the mechanisms involved in postmortem tenderisation is essential. This article first provides an overview of the relationship of ageing tenderisation and calpain system, as well as proteomics applied to identify protein biomarkers characterizing tenderness. In general, the ageing tenderisation is mediated by multiple biochemical activities, and it can exhibit better palatability and commercial benefit by combining other interventions. The calpain system plays a key role in ageing tenderisation functions by rupturing myofibrils and regulating proteolysis, glycolysis, apoptosis and metabolic modification. Additionally, tenderising techniques from different aspects including exogenous enzymes, chemistry, physics and the combined methods are discussed in depth. Particularly, innovation of home cooking could be recommended to prepare relatively tender meat due to its convenience and ease of operation by consumers. Furthermore, the combined interventions provide better performance in controlled tenderness. Finally, future trends in developing new tenderising techniques, and applied consideration in the meat processing industry are proposed in order to improve meat quality with higher economical value. Graphical abstract |
| first_indexed | 2024-12-14T22:21:58Z |
| format | Article |
| id | doaj.art-4456810c21f349dbae0a9b7a7f52a9e3 |
| institution | Directory Open Access Journal |
| issn | 2661-8974 |
| language | English |
| last_indexed | 2024-12-14T22:21:58Z |
| publishDate | 2021-07-01 |
| publisher | BMC |
| record_format | Article |
| series | Food Production, Processing and Nutrition |
| spelling | doaj.art-4456810c21f349dbae0a9b7a7f52a9e32022-12-21T22:45:29ZengBMCFood Production, Processing and Nutrition2661-89742021-07-013112610.1186/s43014-021-00062-0Techniques for postmortem tenderisation in meat processing: effectiveness, application and possible mechanismsHaibo Shi0Fereidoon Shahidi1Jiankang Wang2Yan Huang3Ye Zou4Weimin Xu5Daoying Wang6Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural SciencesDepartment of Biochemistry, Memorial University of NewfoundlandSchool of Food and Biological Engineering, Shanxi University of Science and TechnologyInstitute of Agricultural Products Processing, Jiangsu Academy of Agricultural SciencesInstitute of Agricultural Products Processing, Jiangsu Academy of Agricultural SciencesInstitute of Agricultural Products Processing, Jiangsu Academy of Agricultural SciencesInstitute of Agricultural Products Processing, Jiangsu Academy of Agricultural SciencesAbstract Developing efficient and promising tenderising techniques for postmortem meat is a heavily researched topic among meat scientists as consumers are willing to pay more for guaranteed tender meat. However, emerging tenderising techniques are not broadly used in the meat industry and, to some degree, are controversial due to lack of theoretical support. Thus, understanding the mechanisms involved in postmortem tenderisation is essential. This article first provides an overview of the relationship of ageing tenderisation and calpain system, as well as proteomics applied to identify protein biomarkers characterizing tenderness. In general, the ageing tenderisation is mediated by multiple biochemical activities, and it can exhibit better palatability and commercial benefit by combining other interventions. The calpain system plays a key role in ageing tenderisation functions by rupturing myofibrils and regulating proteolysis, glycolysis, apoptosis and metabolic modification. Additionally, tenderising techniques from different aspects including exogenous enzymes, chemistry, physics and the combined methods are discussed in depth. Particularly, innovation of home cooking could be recommended to prepare relatively tender meat due to its convenience and ease of operation by consumers. Furthermore, the combined interventions provide better performance in controlled tenderness. Finally, future trends in developing new tenderising techniques, and applied consideration in the meat processing industry are proposed in order to improve meat quality with higher economical value. Graphical abstracthttps://doi.org/10.1186/s43014-021-00062-0Postmortem tenderisationAgeingEmerging techniqueCombination interventionFunctionary mechanism |
| spellingShingle | Haibo Shi Fereidoon Shahidi Jiankang Wang Yan Huang Ye Zou Weimin Xu Daoying Wang Techniques for postmortem tenderisation in meat processing: effectiveness, application and possible mechanisms Food Production, Processing and Nutrition Postmortem tenderisation Ageing Emerging technique Combination intervention Functionary mechanism |
| title | Techniques for postmortem tenderisation in meat processing: effectiveness, application and possible mechanisms |
| title_full | Techniques for postmortem tenderisation in meat processing: effectiveness, application and possible mechanisms |
| title_fullStr | Techniques for postmortem tenderisation in meat processing: effectiveness, application and possible mechanisms |
| title_full_unstemmed | Techniques for postmortem tenderisation in meat processing: effectiveness, application and possible mechanisms |
| title_short | Techniques for postmortem tenderisation in meat processing: effectiveness, application and possible mechanisms |
| title_sort | techniques for postmortem tenderisation in meat processing effectiveness application and possible mechanisms |
| topic | Postmortem tenderisation Ageing Emerging technique Combination intervention Functionary mechanism |
| url | https://doi.org/10.1186/s43014-021-00062-0 |
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