PHYSICAL INTERVENTIONS TO MANIPULATE TEXTURE AND TENDERNESS OF FRESH MEAT: A REVIEW
Alaa El-Din A Bekhit, Alan Carne, Minh Ha, Philip Franks
International Journal of Food Properties | TAYLOR & FRANCIS INC | Published : 2014
Meat tenderness is a major eating quality attribute that ensures consumer satisfaction and repeat purchase of red meat. The variability in meat tenderness is related to several factors that are spread across the production chain (biological, on farm, processing, and consumer factors), which can lead to inconsistent tenderness in fresh red meat products. The tenderization process is dictated by physical and biochemical factors, which appear to affect the proteases involved in protein degradation and, consequently, they regulate the rate and extend of tenderization in meat. Several physical, chemical, and biochemical interventions have been investigated to improve the tenderness of meat. The p..View full abstract
Meat & Livestock Australia is acknowledged for funding this work through their Red Meat Innovation program.