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Biophysical aspects of meat tenderness
1Swedish Meat Research Institute, P.O. Box 504, S-244 24, Ka¨vlinge, Sweden.
Meat Science
|November 9, 2011
Summary
Meat tenderness is influenced by structural changes during rigor and aging. Factors like chilling, electrical stimulation, and ante-mortem stress impact these changes, affecting both raw and cooked meat texture. Understanding these biophysical aspects is key to improving meat quality.
Area of Science:
- Meat science
- Food biophysics
- Muscle biology
Background:
- Meat tenderness is a critical quality attribute influenced by complex biophysical and biochemical processes.
- Understanding the structural origins of tenderness variation is essential for the meat industry.
Purpose of the Study:
- To elucidate the structural origins of variation in meat tenderness.
- To review the influence of rigor development, aging, and associated factors on meat structural components.
Main Methods:
- Review of biophysical aspects of meat tenderness.
- Analysis of structural changes during rigor development and aging.
- Discussion of variables influencing these processes: chilling, electrical stimulation, and ante-mortem stress.
Main Results:
- Meat tenderness is affected by longitudinal and lateral contraction of myofibrils, proteolytic action, and fragmentation.
- Raw meat toughness decreases with contraction, while cooked meat toughness increases above 60 °C due to connective tissue changes.
- Electrical stimulation improved tenderness in certain beef muscles (LD) by potentially enhancing proteolysis.
Conclusions:
- Meat tenderness is a multifactorial trait influenced by muscle structure, processing, and ante-mortem conditions.
- Specific temperature ranges during chilling (warm- and cold-shortening) significantly impact tenderness, with varying effects based on muscle type.
- Ante-mortem stress can lead to DFD (dark, firm, dry) or PSE (pale, soft, exudative) meat, each with distinct structural characteristics affecting tenderness.
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