Meat tenderness: advances in biology, biochemistry, molecular mechanisms and new technologies

文献类型： 外文期刊

第一作者： Warner, Robyn D.

作者： Warner, Robyn D.;Ha, Minh;Vaskoska, Rozita;Dunshea, Frank R.;Wheeler, Tommy L.;Li, Xin;Bekhit, Alaa El-Din;Morton, James;Liu, Rui;Purslow, Peter;Zhang, Wangang;Dunshea, Frank R.

作者机构：

关键词： Genetics; Proteomics; Oxidation; Molecular; Cooking; Proteases; Nitrosative; High pressure processing; Connective tissue; Collagen

期刊名称：MEAT SCIENCE （ 影响因子：7.077； 五年影响因子：6.632 ）

ISSN： 0309-1740

年卷期： 2022 年 185 卷

页码：

收录情况： SCI

摘要： Meat tenderness is an important quality trait critical to consumer acceptance, and determines satisfaction, repeat purchase and willingness-to-pay premium prices. Recent advances in tenderness research from a variety of perspectives are presented. Our understanding of molecular factors influencing tenderization are discussed in relation to glycolysis, calcium release, protease activation, apoptosis and heat shock proteins, the use of proteomic analysis for monitoring changes, proteomic biomarkers and oxidative/nitrosative stress. Each of these structural, metabolic and molecular determinants of meat tenderness are then discussed in greater detail in relation to animal variation, postmortem influences, and changes during cooking, with a focus on recent advances. Innovations in postmortem technologies and enzymes for meat tenderization are discussed including their potential commercial application. Continued success of the meat industry relies on ongoing advances in our understanding, and in industry innovation. The recent advances in fundamental and applied research on meat tenderness in relation to the various sectors of the supply chain will enable such innovation.

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