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Determinants of meat quality: tenderness
Charlotte Maltin1, Denis Balcerzak, Rachel Tilley
1Muscle Biology Group, Rowett Research Institute, Greenburn Road, Bucksburn, Aberdeen AB21 9SB, UK. c.maltin@rri.sari.ac.uk
The Proceedings of the Nutrition Society
|September 26, 2003
Summary
Meat tenderness, a key factor in consumer satisfaction and repeat purchases, is influenced by postmortem conditions like temperature and sarcomere length. Other factors, including animal breed and muscle composition, also play a significant role in meat quality.
Area of Science:
- Animal Science
- Food Science
- Meat Science
Background:
- Consumer research identifies meat tenderness as a critical attribute influencing eating quality and purchasing decisions.
- Variations in meat tenderness significantly impact consumer satisfaction and repurchase intent.
Purpose of the Study:
- To review and highlight recent findings on factors affecting meat tenderness.
- To elucidate the complex interplay of pre- and postmortem factors influencing meat quality.
Main Methods:
- Literature review of scientific studies on meat quality and tenderness.
- Analysis of postmortem factors: temperature, sarcomere length, and proteolysis.
- Examination of pre-slaughter factors: muscle fiber type, buffering capacity, animal breed, and nutritional status.
Main Results:
- Postmortem factors, especially temperature, sarcomere length, and proteolysis, are crucial in the conversion of muscle to meat and significantly affect tenderness.
- Pre-slaughter factors, including muscle fiber composition, buffering capacity, animal breed, and nutritional status, also contribute to variations in meat tenderness.
Conclusions:
- Meat tenderness is a multifactorial trait influenced by both postmortem processing and animal-specific characteristics.
- Understanding these factors is essential for optimizing meat quality and meeting consumer expectations.