Analysis of Quality and Color Properties according to the Gas
                    Composition (Modified Atmosphere Packaging) of Pork Sous-Vide Ham Preserved in
                    Natural Brine

Lee, Sol-Hee; Kim, Hack-Youn

doi:10.5851/kosfa.2023.e20

Cited by 2 publications

(2 citation statements)

References 38 publications

(26 reference statements)

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“…However, with the prolongation of the aging period, the oxidative stability of the myoglobin or lipid eventually deteriorates. Extended aging period under lighting conditions of meat retailers accelerates surface discoloration and promotes off-flavor generation [ 86 , 87 , 88 ]. Even if aging improves the eating quality of meat, discoloration due to metmyoglobin and darkening due to surface dehydration as a result of extended aging will inevitably cause economic losses [ 89 , 90 ].…”

Section: Mechanism Of Postmortem Aging On Changes In Meat Qualitymentioning

confidence: 99%

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Aging mechanism for improving the tenderness and taste characteristics of meat

Joo,

Lee,

Son

et al. 2023

J Anim Sci Technol

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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 improvement of taste characteristics by postmortem aging is mainly explained by the increase in the content of taste-related peptides, free amino acids, and nucleotides produced by increased hydrolysis activity. This review improves our understanding of the published research on tenderness and taste characteristics of meat and provides insights to improve these attributes of meat through postmortem aging.

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Section: Mechanism Of Postmortem Aging On Changes In Meat Qualitymentioning

confidence: 99%

Section: Change In Whc and Meat Color During Postmortem Agingmentioning

confidence: 99%

Aging mechanism for improving the tenderness and taste characteristics of meat

Joo,

Lee,

Son

et al. 2023

J Anim Sci Technol

View full text Add to dashboard Cite

show abstract

Study on the current research trends and future agenda in animal products: an Asian perspective

Lee,

Mariano

et al. 2023

J Anim Sci Technol

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This study aimed to analyze the leading research materials and research trends related to livestock food in Asia in recent years and propose future research agendas to ultimately contribute to the development of related livestock species. On analyzing more than 200 relevant articles, a high frequency of studies on livestock species and products with large breeding scales and vast markets was observed. Asia possesses the largest pig population and most extensive pork market, followed by that of beef, chicken, and milk; moreover, blood and egg markets have also been studied. Regarding research keywords, “meat quality” and “probiotics” were the most common, followed by “antioxidants”, which have been extensively studied in the past, and “cultured meat”, which has recently gained traction. The future research agenda for meat products is expected to be dominated by alternative livestock products, such as cultured and plant-derived meats; improved meat product functionality and safety; the environmental impacts of livestock farming; and animal welfare research. The future research agenda for dairy products is anticipated to include animal welfare, dairy production, probiotic-based development of high-quality functional dairy products, the development of alternative dairy products, and the advancement of lactose-free or personalized dairy products. However, determining the extent to which the various research articles’ findings have been applied in real-world industry proved challenging, and research related to animal food laws and policies and consumer surveys was lacking. In addition, studies on alternatives for sustainable livestock development could not be identified. Therefore, future research may augment industrial application, and multidisciplinary research related to animal food laws and policies as well as eco-friendly livestock production should be strengthened.

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Analysis of Quality and Color Properties according to the Gas Composition (Modified Atmosphere Packaging) of Pork Sous-Vide Ham Preserved in Natural Brine

Cited by 2 publications

References 38 publications

Aging mechanism for improving the tenderness and taste characteristics of meat

Aging mechanism for improving the tenderness and taste characteristics of meat

Study on the current research trends and future agenda in animal products: an Asian perspective

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