2018
DOI: 10.1111/1541-4337.12356
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Applied and Emerging Methods for Meat Tenderization: A Comparative Perspective

Abstract: The tenderization process, which can be influenced by both pre-and post-slaughter interventions, begins immediately after an animal's death and is followed with the disruption of the muscle structure by endogenous proteolytic systems. The post-slaughter technological interventions like electrical stimulation, suspension methods, blade tenderization, tumbling, use of exogenous enzymes, and traditional aging are some of the methods currently employed by the meat industry for improving tenderness. Over the time, … Show more

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Cited by 111 publications
(62 citation statements)
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References 257 publications
(299 reference statements)
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“…Although the impact of postmortem aging on beef tenderness is well established (Bhat, Morton, Mason, & Bekhit, ; Bratcher, Johnson, Littell, & Gwartney, ; Colle et al, ; Dixon et al, ; Gruber et al, ), relatively few experiments have examined the effects of aging on the quality of beef from older animals. The changes in the calpain activity and the protein profile of the muscles from culled dairy cows during aging are poorly explored and further understanding of the biochemical processes is needed to design useful approaches for tenderization.…”
Section: Introductionmentioning
confidence: 99%
“…Although the impact of postmortem aging on beef tenderness is well established (Bhat, Morton, Mason, & Bekhit, ; Bratcher, Johnson, Littell, & Gwartney, ; Colle et al, ; Dixon et al, ; Gruber et al, ), relatively few experiments have examined the effects of aging on the quality of beef from older animals. The changes in the calpain activity and the protein profile of the muscles from culled dairy cows during aging are poorly explored and further understanding of the biochemical processes is needed to design useful approaches for tenderization.…”
Section: Introductionmentioning
confidence: 99%
“…However, the effect of high-power ultrasound on meat tenderization is not entirely clear, and this is likely because there are many factors that influence its effect, such as the characteristics of the ultrasonic field, the time of exposure, the animal species, and the type of muscle, among others. Some authors state that those studies in which ultrasound application had no effect would be due to the low ultrasonic densities (0.29-1.55 W/cm 2 ) or short treatment times (15 s) applied [111][112][113]. In any case, there are systems already in the market for tendering meat based on ultrasound [114].…”
Section: Texture Modificationmentioning
confidence: 99%
“…The lightness (L*), redness (a*) and yellowness (b*) were recorded, and the hue angle (H°) and chroma (C*) indexes were calculated as ℎ = tan −1 ( * * ) • 180°, expressed in degrees, and * = √( * ) 2 + ( * ) 2 . The relative contents of metmyoglobin (MMb) and oxymyoglobin (MbO2) were estimated by the ratios K/S572/525 [21,22] and K/S610/525, respectively [21,23].…”
Section: Colormentioning
confidence: 99%
“…Additionally, the ratio of light reflectance at 630 and 580 nm (R630/R580) [24,25] was calculated. Finally, the color difference between two stimuli (ΔE) was calculated as ∆E*=√(∆L*) 2 +(∆a*) 2 +(∆b*) 2 , only in the cases in which it was necessary to explain human eyedetectible differences [25].…”
Section: Colormentioning
confidence: 99%
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