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

Autor: Warner RD; School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, Melbourne University, Parkville 3010, Australia. Electronic address: robyn.warner@unimelb.edu.au., Wheeler TL; U.S. Department of Agriculture, Agricultural Research Service, U.S. Meat Animal Research Center, Clay Center, Nebraska 68933, USA., Ha M; School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, Melbourne University, Parkville 3010, Australia., Li X; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China., Bekhit AE; Department of Food Science, University of Otago, Dunedin, New Zealand., Morton J; Department of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, Christchurch, New Zealand., Vaskoska R; School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, Melbourne University, Parkville 3010, Australia., Dunshea FR; School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, Melbourne University, Parkville 3010, Australia; Faculty of Biological Sciences, University of Leeds, Leeds LS2 9JT, United Kingdom., Liu R; School of Food Science and Technology, Yangzhou University, Yangzhou, Jiangsu 225127, PR China., Purslow P; Tandil Centre for Veterinary Investigation (CIVETAN), National University of Central Buenos Aires Province, Tandil B7001BBO, Argentina., Zhang W; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
Jazyk: angličtina
Zdroj: Meat science [Meat Sci] 2022 Mar; Vol. 185, pp. 108657. Date of Electronic Publication: 2021 Aug 14.
DOI: 10.1016/j.meatsci.2021.108657
Abstrakt: 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.
(Copyright © 2021 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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