Changes in Tenderness of Meat During Postmortem Aging
نویسندگان
چکیده
منابع مشابه
Role of the Neutral Proteinases in Postmortem Muscle Protein Degradation and Meat Tenderness
Consumers consider tenderness to be the single most important component of meat quality. Recently, it has finally become clear that a lack of consistency in meat tenderness is one of the main problems facing the meat industry (Morgan et al., 1991b; Smith, 1992). A West coast supermarket chain (annual beef sales of $130 million) requests that its customers return any meat purchased, if they are ...
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Metabolic processes in muscle tissue in vivo result in the production of reactive oxygen species and oxidative compounds including superoxide anions and nitric oxide (NO). Reactive oxygen species can react with both lipids and proteins and often have deleterious effects, contributing to the onset of ageing and senescence as well as cell death. Nitric oxide (NO) is a free radical that is constan...
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Oxygen consumption rate (OCR) of muscle fibers from bovine semimembranosus muscle of 41 animals was investigated 3 to 4 h and 3 wk postmortem. Significant relations (P < 0.05) were found between OCR measurements and Warner-Bratzler shear force measurement. Muscles with high mitochondrial OCR after 3 to 4 h and low nonmitochondrial oxygen consumption gave more tender meat. Tender (22.92 ± 2.2 N/...
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Meat quality is a term used to describe a range of attributes of meat. Consumer research suggests that tenderness is a very important element of eating quality and that variations in tenderness affect the decision to repurchase. The present paper highlights recent information on the factors that affect tenderness. While the precise aetiology is not fully understood, a number of factors have bee...
متن کاملEarly postmortem injection and tumble marination effects on broiler breast meat tenderness.
Several processors use inline injection and tumble marination practices to decrease labor costs and product handling. However, the stimulation of this early postmortem (PM) muscle may cause increased toughness. Therefore, the objective of this study was to compare marination of early PM meat by using injection, vacuum tumbling, or both to determine their effects on tenderness of broiler breast ...
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ژورنال
عنوان ژورنال: Nihon Chikusan Gakkaiho
سال: 1983
ISSN: 1346-907X,1880-8255
DOI: 10.2508/chikusan.54.8_423