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Optimisation of tenderisation, ageing and tenderness.
1Harlyn, Bridgwater Road, Sidcot, Winscombe, Avon, UK, BS25 1NB.
Meat Science
|November 9, 2011
Summary
Meat tenderness is influenced by calpain proteinases and processing conditions. Understanding these factors allows for optimized meat tenderization processes.
Area of Science:
- Food science and technology
- Biochemistry
- Meat science
Background:
- Meat tenderness is a critical factor influencing consumer acceptance.
- Meat quality is affected by numerous production and processing variables.
- Calpain proteinases play a significant role in the meat tenderization process.
Purpose of the Study:
- To model the meat tenderization process based on calpain proteinase activity.
- To investigate the relationship between calpain levels and meat toughness.
- To understand the factors influencing the rate of meat tenderization.
Main Methods:
- Modeling the tenderization process using calpain activity.
- Analyzing the correlation between calpain levels and meat toughness.
- Examining the effects of temperature, rigor development, electrical stimulation, and ultimate pH on tenderization rate.
Main Results:
- Meat tenderness is directly proportional to calpain levels.
- Meat from animals treated with β-adrenergic agonists exhibits toughness due to higher calpain activity.
- Higher temperatures and faster rigor development accelerate the rate of tenderization.
- Chicken, electrically stimulated meat, and high ultimate pH meat show faster tenderization rates.
Conclusions:
- The activity of calpain proteinases is a key determinant of meat tenderness.
- Factors such as temperature, rigor development, electrical stimulation, and ultimate pH significantly influence the rate of tenderization.
- Understanding these mechanisms enables the development of strategies to optimize meat tenderness.
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