Endogenous Proteolytic Systems and Meat Tenderness: Influence of Post-Mortem Storage and Processing
Lovedeep Kaur1,2, Seah Xin Hui1, James D Morton3
1School of Food and Advanced Technology, Massey University, 4442 Palmerston North, New Zealand.
Food Science of Animal Resources
|July 22, 2021
Summary
Meat tenderization relies on proteolytic systems. Optimizing processing and storage conditions enhances protease activity, leading to improved meat tenderness and quality.
Area of Science:
- Meat Science
- Biochemistry
- Food Technology
Background:
- Meat tenderization is a complex process influenced by endogenous proteolytic systems.
- Understanding these systems is key to improving meat quality characteristics.
- Proteolytic systems, including calpains, caspases, and cathepsins, are involved in post-mortem muscle changes.
Purpose of the Study:
- To review the impact of processing technologies and post-mortem storage on meat proteolytic systems.
- To explore how these factors influence meat tenderness.
- To provide insights for optimizing meat aging and processing.
Main Methods:
- Literature review of recent studies on meat processing, storage, and endogenous proteases.
- Analysis of the roles of different proteolytic systems (calpains, caspases, cathepsins) in meat tenderization.
- Examination of the effects of novel processing technologies (high pressure, ultrasound, shockwave).
Main Results:
- μ-calpain is important in early post-mortem aging, while m-calpain may play a role in long-term aging.
- Caspases are implicated in initial cell degradation, and cathepsins require lysosomal rupture for activity.
- Processing technologies can disrupt muscle structure, facilitating proteolysis and enhancing aging.
Conclusions:
- Combining optimal storage with suitable processing can accelerate protease activity and improve meat tenderness.
- Processing technologies offer potential for enhancing the aging process and reducing aging times.
- Informed selection of post-mortem storage and processing conditions can lead to improved meat tenderness and reduced cooking times.
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