Systematic review of emerging and innovative technologies for meat tenderisation

Systematic review of emerging and innovative technologies for meat tenderisation

Consumers are the final step in the meat supply chain and meeting consumer expectations of quality and tenderness are important for satisfaction and repeat purchase. High pressure processing, shockwaves, ultrasound, pulsed electric field and muscle stretching can be applied to pre- and post-rigor me...

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Bibliographic Details
Published in:Meat science Vol. 132; pp. 72 - 89
Main Authors: Warner, R.D., McDonnell, C.K., Bekhit, A.E.D., Claus, J., Vaskoska, R., Sikes, A., Dunshea, F.R., Ha, M.
Format: Journal Article
Language:English
Published: England Elsevier Ltd 01-10-2017
Subjects:
Animals
Food Quality
Food Technology - methods
High pressure processing
High-Energy Shock Waves
Livestock
Meat
Meta-analysis
Muscle Proteins - chemistry
Poultry
Proteolysis
Pulsed electric field
Shock wave
Shockwave
Smartstretch
Tenderness
Texture
Ultrasonic Waves
Ultrasound
PSF
SW
HPP
Texture
High pressure processing
Shock wave
Meta-analysis
PEF
Shockwave
Tenderness
Pulsed electric field
Ultrasound
US
Smartstretch
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Summary:Consumers are the final step in the meat supply chain and meeting consumer expectations of quality and tenderness are important for satisfaction and repeat purchase. High pressure processing, shockwaves, ultrasound, pulsed electric field and muscle stretching can be applied to pre- and post-rigor meat for tenderisation. These non-thermal and thermal innovative technologies can be used with varying levels of success to cause physical disruption to muscle structure, enhanced proteolysis and ageing and muscle protein denaturation and solubilisation resulting in changes to texture and juiciness. Results of a meta-analysis are used to compare the effects of these technologies on meat tenderisation. In the future, a combination of new and innovative technologies will be ideally suited to deliver a range of desired textures for meat products. [Display omitted]
Bibliography:ObjectType-Article-2
SourceType-Scholarly Journals-1
ObjectType-Feature-1
ObjectType-Review-4
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ObjectType-Undefined-3
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2017.04.241