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Tissue Homogenization and Cell Lysis

Tissue Homogenization and Cell Lysis

Tissue homogenization involves disintegrating tissue architecture and lysing cells, and is an early step in isolating and analyzing cellular components. The method used for homogenization depends on the sample type, the amount of sample available, the analyte to be obtained, and the sensitivity of the method. These methods are broadly classified as mechanical and non-mechanical methods.
Mechanical methods of tissue homogenization
These methods rely on applying external physical force to disrupt...

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Updated: Nov 24, 2025

Introducing an Angle Adjustable Cutting Box for Analyzing Slice Shear Force in Meat

Introducing an Angle Adjustable Cutting Box for Analyzing Slice Shear Force in Meat

Published on: April 26, 2013

Applied and Emerging Methods for Meat Tenderization: A Comparative Perspective.

Zuhaib F Bhat¹, James D Morton¹, Susan L Mason¹

¹Dept. of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln Univ., Lincoln, 7647, Christchurch, New Zealand.

Comprehensive Reviews in Food Science and Food Safety

|December 22, 2020

Summary

This summary is machine-generated.

Meat tenderization improves texture post-slaughter. This review compares emerging technologies like high-pressure processing and ultrasound with traditional methods for enhanced meat tenderness.

Keywords:

conventional methods high-pressure processing hydrodynamic-pressure processing meat tenderization pulsed electric field ultrasound

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Species Determination and Quantitation in Mixtures Using MRM Mass Spectrometry of Peptides Applied to Meat Authentication

Species Determination and Quantitation in Mixtures Using MRM Mass Spectrometry of Peptides Applied to Meat Authentication

Published on: September 20, 2016

Area of Science:

Food Science
Meat Science
Biotechnology

Background:

Muscle structure disruption by endogenous proteolysis initiates meat tenderization post-slaughter.
Current meat industry practices for improving tenderness include electrical stimulation, aging, and blade tenderization.

Purpose of the Study:

To review and compare emerging meat tenderization technologies with current industrial methods.
To assess the feasibility and benefits of novel tenderization techniques.

Main Methods:

Review of scientific literature on meat tenderization techniques.
Discussion of emerging technologies: hydrodynamic-pressure processing, high-pressure processing, pulsed electric field, ultrasound, SmartStretch™, Pi-Vac Elasto-Pack® system.
Comparison with traditional methods: electrical stimulation, aging, blade tenderization, tumbling, exogenous enzymes.

Main Results:

Emerging technologies offer potential for quick, economical, nonthermal, green, and energy-efficient meat tenderization.
Novel methods aim to maximize meat tenderness beyond the capabilities of traditional interventions.

Conclusions:

A comprehensive comparison is necessary to understand the advantages of advanced tenderization technologies.
Emerging techniques present promising alternatives for enhancing meat tenderness in the food industry.