scholarly journals Comparison of different meat tenderization methods: a review

Food Research ◽  
2019 ◽  
Vol 4 (3) ◽  
pp. 571-577 ◽  
Author(s):  
Y. Woinue ◽  
A. Ayele ◽  
M. Hailu ◽  
R.S. Chaurasiya
Keyword(s):  
Electrical Stimulation ◽  
Proteolytic Enzyme ◽  
Economic Value ◽  
Meat Products ◽  
Quality Parameters ◽  
Meat Industry ◽  
Meat Tenderness ◽  
Mechanical Method ◽  
Meat Tenderization ◽  
Cooking Times

Meat tenderness is one of the quality parameters that affect the tough muscle and changes into soft meat, which is characterized by, increased the palatability, juiciness, and flavor of the meat, the process is known as meat tenderization. According to literature reports, meat can be tenderized by using different methods. The tenderize meat gives rise to customer satisfaction and repeated buyers that improve the value of the meat industry as well as the restaurants. The most widely used methods for tenderization of meat are mechanical, electrical stimulation, application of exogenous proteolytic enzyme, and thermal treatment methods. All these methods result in tenderization of meat that reduces the cooking times, hardness of meat and chewiness of meat products, that can increase meatiness, flavor, and overall palatability. Therefore, an attempt has been made to review the different meat tenderization methods concerning their effectiveness, economic value, and mode of action. The toughness of the meat is reduced during mechanical method by disrupting the structure of the meat and weakening the protein network in muscles. Whereas, in case of enzymatic treatment tenderization is achieved by hydrolyzing the meat protein, which reduces the bonding between muscles and results in softening of the meat.

scholarly journals Carcass characteristics and meat quality of once-calved heifers

1991 ◽  
Vol 71 (2) ◽  
pp. 311-319 ◽  
Author(s):  
B. C. Vincent ◽  
S. D. M. Jones ◽  
L. E. Jeremiah ◽  
J. A. Newman ◽  
M. A. Price
Keyword(s):  
Electrical Stimulation ◽  
Connective Tissue ◽  
Meat Quality ◽  
Quality Parameters ◽  
Eating Quality ◽  
Consumer Acceptability ◽  
Meat Tenderness ◽  
Aging Period ◽  
Trained Panel

Three groups of once-calved (OCH) heifers were slaughtered following the weaning of their calves at 3 (OCH3, n = 32), 5 (OCH5, n = 33) and 7 (OCH7, n = 31) months postcalving. A fourth group of heifers was fed a silage/grain diet and slaughtered at 15 mo of age (C, n = 32). Alternate sides of each carcass were electrically stimulated (ES) at 475 volts for 1 min (20 pulses m−1, 60 Hz) at 45 min post-stunning. All left sides were dissected into fat, lean and bone and meat quality parameters recorded. Rib eye steaks were evaluated for palatability by a trained panel and for consumer acceptability after an aging period of 6 d. All OCH groups produced heavier carcasses with a higher level of marbling than the C group after adjustment of the data to a constant proportion of carcass fatness, but the proportional yields of lean and bone tissue were similar for all heifer groups. OCH groups produced meat that was darker with a lower drip loss and higher 45 min and 6 d pH than the C group. Consumer acceptability of rib eye steaks was similar for all heifer groups, but the OCH7 (oldest) group had a higher amount of connective tissue when evaluated by a trained panel than other heifer groups. Taste panel evaluations showed that ES increased meat tenderness and overall palatability and reduced the amount of connective tissue when compared to meat from unstimulated carcasses. ES also increased the consumer acceptability of tenderness by 14.3%, flavor by 5.6%, juiciness by 5.2% and overall palatability by 6.7% over meat from unstimulated carcasses. It was concluded that once-calved heifers could produce heavier carcasses of similar composition and meat with similar eating quality to conventionally managed nonpregnant feedlot heifers. Electrical stimulation improved the consumer acceptability of meat primarily through an improvement in meat tenderness. Key words: Beef, carcass, electrical stimulation, meat quality, once-calved heifers

scholarly journals Meat tenderization using bromelain enzyme extracted from pineapple waste

Food Research ◽  
2021 ◽  
Vol 5 (2) ◽  
pp. 363-370
Author(s):  
Y. Woinue ◽  
R.S. Chaurasiya ◽  
R. Sharma
Keyword(s):  
Proteolytic Enzyme ◽  
Meat Tenderness ◽  
Physical Methods ◽  
Pineapple Waste ◽  
Sds Page ◽  
Meat Tenderization ◽  
Water Holding ◽  
Ageing Duration ◽  
Page Electrophoresis

Tenderization is an important method to improve the quality and palatability of meat. In comparison to conventional chemical and physical methods of meat tenderization, enzymatic treatment is more economical and healthy. In the present study proteolytic enzyme bromelain was used for this purpose. Bromelain enzyme was extracted from pineapple, quantified and optimized concentration was used for treating the muscle fibre of meat. Tenderness was measured. pH and cooking loss were not significantly (P>0.05) decreased, but water-holding capacity and protein content were significantly (P<0.05) increased with the concentration and ageing. Duration of marination was optimized and SDS- PAGE electrophoresis was conducted to estimate protein. The results proved that bromelain enzyme is an effective method of tenderization used to improve the quality of meat.

scholarly journals Mechanical and Biochemical Methods for Rigor Measurement: Relationship with Eating Quality

2019 ◽  
Vol 2019 ◽  
pp. 1-13
Author(s):  
Carlos Álvarez ◽  
Lara Morán ◽  
Derek F. Keenan ◽  
Anne-Maria Mullen ◽  
Gonzalo Delgado-Pando
Keyword(s):  
Meat Quality ◽  
Early Stage ◽  
Deep Understanding ◽  
Quality Parameters ◽  
Research Literature ◽  
Eating Quality ◽  
Consumer Acceptability ◽  
Meat Industry ◽  
Meat Tenderness ◽  
Extrinsic Factors

Meat quality parameters are affected by a complex series of interacting chemical, biochemical, physical, and physiological components that determine not only the suitability for consumption and the conditions for further processing and storage but also consumer acceptability. Deep understanding and careful manipulation of these intrinsic and extrinsic factors have to be taken in account to ensure high quality of meat, with better technological properties and increased safety for consumers. Among meat quality characteristics, meat tenderness has been perceived as the most important factor governing consumer acceptability. Therefore, being able to early predict meat texture and other related parameters in order to guarantee consistent eating quality to the final consumer is one of the most sought-after goals in the meat industry. Accurate measurements of both the biochemical and mechanical characteristics that underpin muscle and its transformation into meat are key factors to an improved understanding of meat quality, but also this early-stage measurements may be useful to develop methods to predict final meat texture. It is the goal of this review to present the available research literature on the historical and contemporary analyses that could be applied in early postmortem stages (pre-rigor and rigor) to determine the biochemical and physical characteristics of the meat that can potentially impact the eating quality.

scholarly journals Nanotechnology as a Processing and Packaging Tool to Improve Meat Quality and Safety

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2633
Author(s):  
Melisa Lamri ◽  
Tanima Bhattacharya ◽  
Fatma Boukid ◽  
Imene Chentir ◽  
Amira Leila Dib ◽  
...  
Keyword(s):  
Economic Value ◽  
Meat Products ◽  
Storage Period ◽  
Cost Effective ◽  
Industrial Applications ◽  
Economic Evaluations ◽  
Processed Meat ◽  
Meat Industry ◽  
Sustainable Food ◽  
Product Formulation

Nanoparticles are gaining momentum as a smart tool towards a safer, more cost-effective and sustainable food chain. This study aimed to provide an overview of the potential uses, preparation, properties, and applications of nanoparticles to process and preserve fresh meat and processed meat products. Nanoparticles can be used to reinforce the packaging material resulting in the improvement of sensory, functional, and nutritional aspects of meat and processed meat products. Further, these particles can be used in smart packaging as biosensors to extend the shelf-life of fresh and processed meat products and also to monitor the final quality of these products during the storage period. Nanoparticles are included in product formulation as carriers of health-beneficial and/or functional ingredients. They showed great efficiency in encapsulating bioactive ingredients and preserving their properties to ensure their functionality (e.g., antioxidant and antimicrobial) in meat products. As a result, nanoparticles can efficiently contribute to ensuring product safety and quality whilst reducing wastage and costs. Nevertheless, a wider implementation of nanotechnology in meat industry is highly related to its economic value, consumers’ acceptance, and the regulatory framework. Being a novel technology, concerns over the toxicity of nanoparticles are still controversial and therefore efficient analytical tools are deemed crucial for the identification and quantification of nanocomponents in meat products. Thus, migration studies about nanoparticles from the packaging into meat and meat products are still a concern as it has implications for human health associated with their toxicity. Moreover, focused economic evaluations for implementing nanoparticles in meat packaging are crucial since the current literature is still scarce and targeted studies are needed before further industrial applications.

scholarly journals Effects of stimulation on tenderness of lamb with a focus on protein degradation

2006 ◽  
Vol 46 (7) ◽  
pp. 891 ◽  
Author(s):  
K. M. Martin ◽  
D. L. Hopkins ◽  
G. E. Gardner ◽  
J. M. Thompson
Keyword(s):  
Electrical Stimulation ◽  
Protein Degradation ◽  
Proteolytic Enzyme ◽  
Shear Force ◽  
Meat Tenderness ◽  
Protein Breakdown ◽  
Structural Protein ◽  
Complete Understanding ◽  
Muscle Ph ◽  
Optimal Ph

Past studies have identified that electrical stimulation systems not only affect the pH–temperature decline of lamb carcasses, but also affect the tenderness of the product. It is unknown whether these differences are due to the effects of an optimal pH–temperature decline path by which the occurrence of shortening is decreased and proteolytic enzyme activity is increased, or by another mechanism, such as disruption of the muscle myofibres. This study attempted to elucidate this by placing control and mid-voltage electrically stimulated samples of the M. longissimus thoracis et lumborum in a water bath to prevent shortening by imposing an even pH–temperature decline on all samples. In order to obtain a complete understanding of the effects of stimulation on the muscle, samples were taken for indicators of tenderness, myofibre degradation and protein breakdown. No effect of stimulation was seen on tenderness and structural degradation measures aside from the expected rapid lowering of muscle pH. Interesting relationships were observed, however, between the different methods of meat tenderness assessment, with muscle structural protein degradation, shear force and muscle fibre and myofibre breakdown comparisons. These results suggest that the effects of electrical stimulation seen in mid-voltage systems as applied in this study are due only to the prevention of shortening conditions.

Ukraine’s foreign trade in meat and meat products: trends and geographical aspects

2020 ◽  
pp. 48-52
Author(s):  
Olena Lyakhovska
Keyword(s):  
Small Businesses ◽  
Structural Changes ◽  
Raw Materials ◽  
Meat Products ◽  
World Market ◽  
Poultry Meat ◽  
Positive Development ◽  
Meat Production ◽  
Meat Industry ◽  
Geographical Structure

Current trends in meat and meat products exports are considered. The dynamics and structural changes in meat exports by types and degree of processing (beef and veal, pork, poultry, finished meat products) are analyzed. The paper proves that in recent years, only meat and edible poultry by-products have taken a competitive position in the world market. Accordingly, the dynamics of exports of this type of meat is positive, and the share of these products in the structure of exported meat is the largest (86.09%). Possible threats to the growth of import dependence on certain types of meat products, in particular, chilled and frozen beef and veal, pork, are indicated. The rating of the largest countries-importers of meat and meat products (by types) from Ukraine is built, their share in the structure of meat exports is determined. Changes in the geographical structure of exports have been studied, which indicate a low level of diversification of the geography of exports of certain types of meat (pork, beef). At the same time, a positive development of the geographical structure of poultry meat exports (exported to more than 100 countries) was revealed. Problems of the export potential development in the meat industry of Ukraine are revealed. In particular, the problems of livestock development (outdated technologies and production techniques that reduce the efficiency and productivity; inefficiency of the organization of purchase and processing of meat, which leads to reduced breeding in small businesses and households; inefficiency of state incentives, etc.) and industrial meat production (lack of raw materials, obsolescence of fixed assets and production technologies, poorly developed logistics, etc.). The solution of these problems requires: a systematic approach, which will encourage the cooperation of agricultural and industrial production, cooperation with importers of meat products and protection of domestic producers in the domestic and international markets, creating a favorable investment and information environment that will promote the meat industry development.

scholarly journals Development of a Methodology for Estimating the Ergosterol in Meat Product-Borne Toxigenic Moulds to Evaluate Antifungal Agents

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 438
Author(s):  
Micaela Álvarez ◽  
Alicia Rodríguez ◽  
Elena Bermúdez ◽  
Elia Roncero ◽  
María J. Andrade
Keyword(s):  
Antifungal Agents ◽  
Limit Of Detection ◽  
Meat Product ◽  
Meat Products ◽  
Ergosterol Biosynthesis ◽  
Array Detector ◽  
Meat Industry ◽  
Ergosterol Content ◽  
Validation Parameters ◽  
Toxigenic Moulds

Antifungal agents are commonly used in the meat industry to prevent the growth of unwanted moulds, such as toxigenic ones, on dry-cured meat products. For enhancing the application of antifungals, their mode of action must be evaluated. Their effect on the mould ergosterol content is one of the most studied ones, since it is the target site of some commercialised antifungals or of those that are in development. The aim of this study was to develop a methodology for determining how the antifungal agents used in the meat industry work. A method for analysing ergosterol was firstly developed using high-performance liquid chromatography with fluorescence detection coupled to a diode array detector (HPLC-FLD/DAD). The chromatographically optimised conditions (gradient and mobile phases) allowed us to reduce the time per analysis with respect to previously published methods up to 22 min. Withing the six checked extraction methods, method 5, showing the best mean recovery values (99.51%), the shortest retention time (15.8 min), and the lowest standard deviation values (9.92) and working temperature (60 °C), was selected. The limit of detection and limit of quantification were 0.03 and 0.1 µg/mL, respectively. All the validation parameters corroborated the method’s suitability. Finally, its feasibility for evaluating the effect of a commercial antifungal preparation (AP) and different herbs that are frequently added to meat products on the ergosterol content of several toxigenic moulds was studied. Differences at the strain level were obtained in the presence of AP. Moreover, the addition of herbs significantly reduced the ergosterol content in Penicillium nordicum up to 83.91%. The developed methodology is thus suitable for screening the antifungals’ role in altering mould ergosterol biosynthesis before their application in real meat products.

scholarly journals Rapid Evaporative Ionization Mass Spectrometry: A Review on Its Application to the Red Meat Industry with an Australian Context

Metabolites ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 171
Author(s):  
Robert S. Barlow ◽  
Adam G. Fitzgerald ◽  
Joanne M. Hughes ◽  
Kate E. McMillan ◽  
Sean C. Moore ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Supply Chain ◽  
Ex Vivo ◽  
Meat Products ◽  
Red Meat ◽  
Ionization Mass ◽  
Meat Industry ◽  
Quality And Safety ◽  
Australian Context ◽  
Processing Plants

The red meat supply chain is a complex network transferring product from producers to consumers in a safe and secure way. There can be times when fragmentation can arise within the supply chain, which could be exploited. This risk needs reduction so that meat products enter the market with the desired attributes. Rapid Evaporative Ionisation Mass Spectrometry (REIMS) is a novel ambient mass spectrometry technique originally developed for rapid and accurate classification of biological tissue which is now being considered for use in a range of additional applications. It has subsequently shown promise for a range of food provenance, quality and safety applications with its ability to conduct ex vivo and in situ analysis. These are regarded as critical characteristics for technologies which can enable real-time decision making in meat processing plants and more broadly throughout the sector. This review presents an overview of the REIMS technology, and its application to the areas of provenance, quality and safety to the red meat industry, particularly in an Australian context.

scholarly journals The Effect of the Addition of Fiber Preparations on the Color of Medium-Grounded Pasteurized and Sterilized Model Canned Meat Products

Molecules ◽  
2021 ◽  
Vol 26 (8) ◽  
pp. 2247
Author(s):  
Mirosław Słowiński ◽  
Joanna Miazek ◽  
Krzysztof Dasiewicz ◽  
Marta Chmiel
Keyword(s):  
Meat Product ◽  
Meat Products ◽  
Quality Characteristics ◽  
Consumer Acceptance ◽  
Meat Industry ◽  
Industrial Practice ◽  
Yellow Color ◽  
Hue Angle ◽  
Canned Meat ◽  
Color Components

A beneficial aspect of the use of fiber preparations in the meat industry is the improvement of some quality characteristics of meat products. However, the preparation added in the amount of 3 or 6% may affect their color. The effect of the addition of barley, wheat and oat fiber preparations with different fiber lengths, in quantities allowing the product to be indicated as “high in fiber” or “source of fiber”, to pasteurized or sterilized medium-grounded canned meat products on their color, was determined. In the obtained canned meat products, the basic chemical composition and the L*, a* and b*, C* (Chroma) and h* (hue angle) color components were determined. The addition of the barley fiber preparation BG 300 to the model canned meat products caused a significant (p ≤ 0.05) darkening and an increase in the proportion of yellow color. In an industrial practice, this may result in poorer consumer acceptance of the meat product. Fiber length of wheat and barley fiber had no effect on the color components of products. The 6% addition of the wheat fiber preparations WF 200R and WF 600R or the oat fiber preparations HF 200 and HF 600 caused an apparent lightening of their color (ΔE > 2) compared to the control products.

Processing and utilization of snail meat in alleviating protein malnutrition in Africa: a review

2020 ◽  
Vol 50 (6) ◽  
pp. 1085-1097
Author(s):  
Samuel Ayofemi Olalekan Adeyeye ◽  
Olusola Timothy Bolaji ◽  
Titilope Adebusola Abegunde ◽  
Taofeek Olawale Adesina
Keyword(s):  
Rural Areas ◽  
Whooping Cough ◽  
Kidney Diseases ◽  
Economic Value ◽  
Meat Products ◽  
Essential Amino Acids ◽  
Antimicrobial Activities ◽  
Protein Malnutrition ◽  
African Countries ◽  
Content Type

Purpose This study aims to review processing and utilization of snail meat in alleviating protein malnutrition in Africa. Most countries in Africa are faced with a major challenge of protein malnutrition as a result of high cost of animal proteins. This has encouraged more research works in the use of wild or game meat to meet the much-needed animal proteins. Design/methodology/approach Previous literatures on the above subject matter were reviewed. In many African countries, the use of snails, rodents and other small livestock in the wild could help in improving the nutritional needs of the people in both urban and rural areas, as well as adding economic value through income generation to the local people. Findings Snails are very rich in dietary protein, low in fat and cholesterol and are good sources of iron, magnesium, calcium and zinc. Previous studies showed that snail meat contains 70 per cent of water and its dry matter contains high amounts of essential amino acids such as lysine, leucine, arginine and tryptophan. Research studies have shown that snail contains calcium orthophosphate, a chemical substrate that could alleviate and reduce kidney diseases. Also, the glandular substances found in edible snails were found to have antimicrobial activities that cause agglutination of certain bacteria, which could be used against some ailments like whooping cough. As snail meat products have high nutritional value, spoilage sets in after one or two days after harvesting, and therefore, the preservation of snail meat has become a major concern to farmers, processors and consumers. Several preservation techniques could be adopted, which include smoking, sun drying, convectional drying and the use of natural or artificial preservatives. These methods have been found to reduce microbial load of snail meat and help to extend shelf life and keeping quality of snail meat. Originality/value This review X-rayed the importance of snail meat in the human diet and how this could be explored to enhance protein nutrition in developing countries.

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