Meat Tenderisation â What We Know, What We DonâT Know and What We Should Know

D.J. Troy; B. Tiwari; C.K. McDonnell

Meat Tenderisation â What We Know, What We DonâT Know and What We Should Know

in 63rd International Congress of Meat Science and Technology

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D.J. Troy

D.J. Troy Teagasc Food Research Centre, Ashtown, Dublin 15. Ireland; declan.troy@teagasc.ie

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B. Tiwari

B. Tiwari Teagasc Food Research Centre, Ashtown, Dublin 15. Ireland; declan.troy@teagasc.ie

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C.K. McDonnell

C.K. McDonnell Teagasc Food Research Centre, Ashtown, Dublin 15. Ireland; declan.troy@teagasc.ie

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Art:: Kapitel

Seiten:: 999â1000

DOI:: https://doi.org/10.3920/9789086868605_449

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Meat tenderness is an important quality trait which consumers are willing to pay more for, yet it remains one of the most inconsistent quality traits. It is understood that tenderness is a multifactorial trait affected by many intrinsic factors such as sarcomere length, the quantity and solubility of the connective tissue, protease activity, heredity, post mortem metabolism and intramuscular fat and extrinsic factors such as pre-slaughter handling, post-slaughter electrical stimulation and hanging techniques. Many studies have focused on understanding the role of the endogenous proteolytic enzymes during post mortem tenderisation. Calpains (CAPNs), cathepsins and proteasomes have been identified as the proteolytic systems. However, the action of specific causative proteases and their corresponding substrates remains unknown. For example, at least three protease have been identified within the CAPN group but their exact mechanisms require further investigation. In brief, we will discuss what we know, what we donât know and what we should know with the aim of establishing future steps for meat scientists in understanding the complex phenomenon of post mortem tenderisation.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

ISBN:: 9789086868605

Verleger:: Wageningen Academic

Print-Publikationsdatum:: 15 Nov 2017

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Meat Tenderisation â What We Know, What We DonâT Know and What We Should Know

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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Meat Tenderisation â What We Know, What We DonâT Know and What We Should Know