Warner, RD, Wheeler, TL, Ha, M et al. (8 more authors) (2022) Meat tenderness: advances in biology, biochemistry, molecular mechanisms and new technologies. Meat Science, 185. 108657. ISSN 0309-1740
Abstract
Meat tenderness is an important quality trait critical to consumer acceptance, and determines satisfaction, repeat purchase and willingness-to-pay premium prices. Recent advances in tenderness research from a variety of perspectives are presented. Our understanding of molecular factors influencing tenderization are discussed in relation to glycolysis, calcium release, protease activation, apoptosis and heat shock proteins, the use of proteomic analysis for monitoring changes, proteomic biomarkers and oxidative/nitrosative stress. Each of these structural, metabolic and molecular determinants of meat tenderness are then discussed in greater detail in relation to animal variation, postmortem influences, and changes during cooking, with a focus on recent advances. Innovations in postmortem technologies and enzymes for meat tenderization are discussed including their potential commercial application. Continued success of the meat industry relies on ongoing advances in our understanding, and in industry innovation. The recent advances in fundamental and applied research on meat tenderness in relation to the various sectors of the supply chain will enable such innovation.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Copyright, Publisher and Additional Information: | © 2021 Elsevier Ltd. All rights reserved. This is an author produced version of an article published in Meat Science. Uploaded in accordance with the publisher's self-archiving policy. |
Keywords: | Genetics; Proteomics; Oxidation; Molecular; Cooking; Proteases; Nitrosative; High pressure processing; Connective tissue; Collagen |
Dates: |
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Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Biological Sciences (Leeds) > School of Biology (Leeds) |
Depositing User: | Symplectic Publications |
Date Deposited: | 22 Aug 2022 08:22 |
Last Modified: | 23 Aug 2022 05:31 |
Status: | Published |
Publisher: | Elsevier |
Identification Number: | 10.1016/j.meatsci.2021.108657 |
Related URLs: | |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:190152 |
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