Meat tenderness: Physical and biochemical facts related to agricultural and industrial process.
DOI:
https://doi.org/10.15517/am.v15i2.11918Keywords:
meat, biochemistry, tenderness, calpain, enzymes.Abstract
Nowadays,
the problem of meat tenderness is of great concern among
producers because this parameter has become the most
important criteria upon which consumers judge meat quality.
This problem is especially critical when it is also a proven
fact that one of every four sensorial experiences of the
consumer is unsatisfactory when eating meat. This paper
overviews the main aspects determining meat tenderness
such has structural and chemical composition of meat,
muscular contraction, biochemical postmortem changes
(rigor mortis and meant aging) and the general effects caused
by industrial processing when cooking and freezing. General
methods for improving meat tenderness and the biochemical
activity of the calcium ion dependent papain like cisteine
proteases (CALPAIN) are also reviewed.
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