A review on meat tenderization and recent technological advancements in meat tenderization.

2016-11-20T21-45-48Z
Source: International Journal of Livestock Research
Sabahu Noor, Nair Shruti Radhakrishnan.
Meat tenderness appears as top rated issue to be solved concerning meat sensorial quality, which requires enhanced knowledge and further work to understand the processes involved. Meat tenderness plays an important role, where entire pieces of meat are cooked, fried or barbecued. In these cases some types of meat, in particular beef, have to undergo a certain ripening or ageing period before cooking and consumption in order to achieve the necessary tenderness. In the fabrication of many processed meat products the toughness or tenderness of the meat used is of minor importance. Many meat products are composed of comminuted meat, a process where even previously tough meat is made palatable. Further processing of larger pieces of meat (e.g. raw or cooked hams) also results in good chewing quality as these products are cured and fermented or cured and cooked, which makes them tender. Tenderness of meat depends on various pre-and post slaughter factors. In the recent past, much of the advancements were occurred in the methods employed for tenderization of meat. These newer methods of meat tenderization resulted in better efficiency and high quality meat products. In this review, tenderness of meat and their mechanism, methods of tenderization and their evaluation techniques have been discussed briefly


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