Aging mechanism for improving the tenderness and taste
characteristics of meat
Seon-Tea Joo,
Eun-Yeong Lee,
Yu-Min Son
et al.
Abstract:Tenderness and taste characteristics of meat are the key determinants of the meat
choices of consumers. This review summarizes the contemporary research on the
molecular mechanisms by which postmortem aging of meat improves the tenderness
and taste characteristics. The fundamental mechanism by which postmortem aging
improves the tenderness of meat involves the operation of the calpain system due
to apoptosis, resulting in proteolytic enzyme-induced degradation of
cytoskeletal myofibrillar proteins. The improve… Show more
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