Recent Progress in Post-Mortem Meat Tenderization Techniques and Their Mechanisms of Action

doi:10.7506/spkx1002-6630-20191106-075

FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (23): 311-321.doi: 10.7506/spkx1002-6630-20191106-075

• Reviews • Previous Articles Next Articles

Recent Progress in Post-Mortem Meat Tenderization Techniques and Their Mechanisms of Action

SHI Haibo, ZHU Yongzhi, FANG Rui, ZHANG Xinxiao, ZOU Ye, WANG Daoying, XU Weimin

(1. Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Science, Nanjing 210014, China; 2. College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210046, China; 3. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China)

Online:2020-12-15 Published:2020-12-28

Abstract

Abstract: Tenderness is a key index for characterizing the eating quality of meat and good tenderness contributes to enhancing consumers’ repurchase intentions. The conversion of muscle to meat involves complex physiological and biochemical processes, and post-mortem aging and tenderization can improve meat quality effectively. This paper reviews the mechanism of the postmortem aging of muscle, as well as existing meat tenderization techniques (e.g., biological, chemical and physical methods) and their mechanisms of action, with the aim to provide a theoretical basis for semi-/full processing technologies of post-mortem muscle.

Key words: meat; aging; tenderization techniques; mechanism of meat tenderization

CLC Number:

TS251.1

SHI Haibo, ZHU Yongzhi, FANG Rui, ZHANG Xinxiao, ZOU Ye, WANG Daoying, XU Weimin. Recent Progress in Post-Mortem Meat Tenderization Techniques and Their Mechanisms of Action[J]. FOOD SCIENCE, 2020, 41(23): 311-321.

[1]	Chen JI. Effects of ATPase Activities on Microstructure and Water-Holding Capacity of Tan Sheep Meat during Postmortem Aging [J]. FOOD SCIENCE, 0, (): 0-0.
[2]	. The changes in energy metabolism of Qinchuan beef during chilled storage and its effects on meat quality [J]. , 0, (): 0-0.
[3]	Qiu-Jin ZHU. Screening and Cultivating of Lactic Acid Bacteria based on Gui-Style Meat and its Effect on Flavor and Quality of Fermented Loin Ham [J]. FOOD SCIENCE, 0, (): 0-0.
[4]	Man-Ting DU Ke LI Qi-Sen XIANG Yan-Hong Bai. Effect of Dielectric Barrier Discharge Low Temperature Plasma Treatment on Mutton Quality [J]. FOOD SCIENCE, 0, (): 0-0.
[5]	XUE-GuiZhong GuiZhongXUE Xian-Qing HUANG. Progress of heterocyclic amines preventions and Regulation of metabolism in High temperature meat products [J]. FOOD SCIENCE, 0, (): 0-0.
[6]	Ran Mo 唐善虎 TANG Shan-Hu Qiong-shuai Li Jin JinLi. Effects of Low Sodium Salt on Lipid Oxidation and Volatile Flavor Compounds of Naturally Fermented Yak Meat Sausage under Different Ripening Conditions [J]. FOOD SCIENCE, 0, (): 0-0.
[7]	Zhen-Yu WANG. Effect of Packaging Methods and Packaging at Different Postmortem Time on the Quality Changes of Lamb Meat [J]. FOOD SCIENCE, 0, (): 0-0.
[8]	Wei-Fen QIU Xing-Lian Xu gonghui zhou. Whole Genome Sequence and analysis of Pseudomonas fragi NMC25 from Chilled Chicken [J]. FOOD SCIENCE, 0, (): 0-0.
[9]	CHEN chen. Effect of pre-emulsified oil emulsion replacing fat on the quality of emulsified sausage [J]. , 0, (): 0-0.
[10]	. Effect of Important Gene Network on Fat Distribution and Fatty Acids Profile in Hulunbeier Sheep [J]. FOOD SCIENCE, 0, (): 0-0.
[11]	. Biological characteristics and lysis effect of a virulent Staphylococcus aureus phage [J]. FOOD SCIENCE, 0, (): 0-0.
[12]	LIU Lichun, JIANG Yujie, SHEN Mingyue, XIE Mingyong, NIE Shaoping. Inhibitory Effect of Natural Antioxidants on the Formation of Thermal Processing Hazards in Red Braised Pork [J]. FOOD SCIENCE, 2021, 42(15): 50-57.
[13]	Zhihao Yang Yan-Ru HOU. Analysis of changes in Monophosphate-Activated Protein Kinase (AMPK) Activity,Glycolysis and meat quality index during post-mortem aging of Sunit sheep [J]. FOOD SCIENCE, 0, (): 0-0.
[14]	Hong Liu Chun-Hui ZHANG. Rapid discrimination of livestock bone peptides of different species based on electronic tongue detection [J]. FOOD SCIENCE, 0, (): 0-0.
[15]	Ming-Wu ZANG. Effects of light-fermentation on the flavor of beef jerky [J]. , 0, (): 0-0.

Recent Progress in Post-Mortem Meat Tenderization Techniques and Their Mechanisms of Action

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments