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Techniques for postmortem tenderisation in meat processing: effectiveness, application and possible mechanisms

文献类型： 外文期刊

作者： Shi, Haibo 1 ; Shahidi, Fereidoon 2 ; Wang, Jiankang 3 ; Huang, Yan 1 ; Zou, Ye 1 ; Xu, Weimin 1 ; Wang, Daoying 1 ;

作者机构： 1.Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China

2.Mem Univ Newfoundland, Dept Biochem, St John, NF A1B 3X9, Canada

3.Shanxi Univ Sci & Technol, Sch Food & Biol Engn, Xian 710021, Peoples R China

关键词： Postmortem tenderisation; Ageing; Emerging technique; Combination intervention; Functionary mechanism

期刊名称：FOOD PRODUCTION PROCESSING AND NUTRITION （ 影响因子：4.7； 五年影响因子：5.0 ）

ISSN：

年卷期： 2021 年 3 卷 1 期

页码：

收录情况： SCI

摘要： 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.

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