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

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 t...

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Veröffentlicht in:Meat science 2022-03, Vol.185, p.108657-108657, Article 108657
Hauptverfasser: Warner, Robyn D., Wheeler, Tommy L., Ha, Minh, Li, Xin, Bekhit, Alaa El-Din, Morton, James, Vaskoska, Rozita, Dunshea, Frank R., Liu, Rui, Purslow, Peter, Zhang, Wangang
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container_end_page 108657
container_issue
container_start_page 108657
container_title Meat science
container_volume 185
creator Warner, Robyn D.
Wheeler, Tommy L.
Ha, Minh
Li, Xin
Bekhit, Alaa El-Din
Morton, James
Vaskoska, Rozita
Dunshea, Frank R.
Liu, Rui
Purslow, Peter
Zhang, Wangang
description 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.
doi_str_mv 10.1016/j.meatsci.2021.108657
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source MEDLINE; Access via ScienceDirect (Elsevier)
subjects Animals
Collagen
Connective tissue
Cooking
Genetics
High pressure processing
Meat - analysis
Molecular
Muscle, Skeletal - metabolism
Nitrosative
Oxidation
Oxidation-Reduction
Postmortem Changes
Proteases
Proteomics
title Meat tenderness: advances in biology, biochemistry, molecular mechanisms and new technologies
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