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Understanding postmortem biochemical processes and post-harvest aging factors to develop novel smart-aging
Yuan H Brad Kim1, Danyi Ma1, Derico Setyabrata1
1Meat Science and Muscle Biology Lab, Department of Animal Sciences, Purdue University, West Lafayette, IN 47907, USA.
Meat Science
|May 8, 2018
Summary
Smart aging strategies can optimize meat quality. By understanding post-harvest factors and muscle composition, we can tailor aging processes for consistent, improved eating experiences and value.
Area of Science:
- Meat Science
- Food Technology
- Biochemistry
Background:
- Postmortem aging is a crucial value-adding process in the global meat industry.
- Biochemical and physiological changes during pre-rigor and post-rigor phases significantly influence meat quality.
- Optimizing aging strategies can maximize positive impacts on meat eating quality.
Purpose of the Study:
- To propose the 'smart-aging' concept for maximizing meat quality and value.
- To develop innovative strategies for identifying optimal post-harvest aging regimes.
- To enhance the understanding of factors influencing beef aging.
Main Methods:
- Review of existing literature on postmortem aging processes.
- Analysis of physical, biochemical, and post-harvest factors affecting beef aging.
- Exploration of non-invasive methods for early postmortem muscle composition determination.
Main Results:
- Aging impacts on meat quality are influenced by pre- and post-rigor changes.
- Specific post-harvest aging strategies can enhance eating quality attributes.
- Understanding aging factors enables tailored muscle conversion and aging processes.
Conclusions:
- The smart-aging concept offers a framework for consistent and improved meat eating quality and functionality.
- Integrating knowledge of aging factors and non-invasive analysis can revolutionize meat processing.
- Tailored aging strategies promise to deliver superior meat products to consumers.
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