Location: Meat Safety and QualityTitle: Meat tenderness: Advances in biology, biochemistry, molecular mechanisms and new technologies
|WARNER, ROBYN - Melbourne University|
|HA, MINH - Melbourne University|
|LI, XIN - Chinese Academy Of Agricultural Sciences|
|BEKHIT, ALAA EL-DIN - University Of Otago|
|MORTON, JAMES - Lincoln University - New Zealand|
|VASKOSKA, ROZITA - Melbourne University|
|DUNSHEA, FRANK - Melbourne University|
|LIU, RUI - Yangzhou University|
|PURSLOW, PETER - National University Of Central Buenos Aires Province|
|ZHANG, WANGANG - Nanjing Agricultural University|
Submitted to: Meat Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 8/10/2021
Publication Date: 8/14/2021
Citation: Warner, R.D., Wheeler, T.L., Ha, M., Li, X., Bekhit, A., Morton, J., Vaskoska, R., Dunshea, F.R., Liu, R., Purslow, P., Zhang, W. 2021. Meat tenderness: Advances in biology, biochemistry, molecular mechanisms and new technologies. Meat Science. 185. Article 108657. https://doi.org/10.1016/j.meatsci.2021.108657.
Interpretive Summary: Meat tenderness is a quality trait critical to consumer acceptance and determines satisfaction, repeat purchase, and willingness-to-pay premium prices. The aim of this review was to explore recent advances in meat tenderness research in relation to underlying mechanisms and approaches to ensure tenderness. Current understanding of biochemical processes affecting tenderness from harvest to consumption are presented. Emerging technologies for increasing meat tenderness are discussed as well as areas for further research.
Technical 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 oxidation/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.