Emerging trends and technologies adopted for tenderization of Meat: A review

 
 
International Journal of Biotech Trends and Technology (IJBTT)
 
© 2016 by IJBTT Journal
Volume - 6 Issue - 4                          
Year of Publication : 2016
Authors : Sabahu Noor, Nair Shruti Radhakrishnan, Khalid Hussain
DOI :  10.14445/22490183/IJBTT-V19P605

Citation

Sabahu Noor, Nair Shruti Radhakrishnan, Khalid Hussain "Emerging trends and technologies adopted for tenderization of Meat: A review", International Journal of Biotech Trends and Technology (IJBTT), V6(4): 20 - 25 Oct - Dec 2016, Published by Seventh Sense Research Group.

Abstract

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 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, emerging trends and technologies in meat tenderization have been discussed briefly.

References

1. Alves and Larissa de Lima (2013). The ultrasound on meat tenderization.Cienc. Rural. vol.43, n.8, pp.1522-1528.
2. Breidenstein BC and Carpenter ZL (1983). The red meat industry: product and consumerism. Journal of Animal Science, 57(2): 119-132.
3. Cross HR (1979). Effects of electrical stimulation on meat tissue and muscle proteins: a review. Journal of Food Science, 44: 509-518.
4. Davey CL and Gilbert KV (1969). Studies in meat tenderness: changes in the fine structure of meat during aging. Journal of Food Sciences, 34: 69-74.
5. Dutson TR, Savell JW, Smith GC. Electrical stimulation of ante-mortem stressed beef. Meat Sci.1982;6:159–162.
6. Elam, N. A., J. B. Morgan*, J. C. Brooks*, and D. R. Gill. 2002. Effect of supplemental vitamin D3 and electrical stimulation onquality and palatability characteristics of feedlot finished beef steers. J. Anim. Sci. (In Review).
7. Gerelt B, Ikeuchi Y and Suzuki A (2000). Meat tenderization by proteolytic enzymes after osmotic dehydration. Meat Sci. 56(3):311-8.
8. Karges, K., J.C. Brooks, D.R. Gill, J.E. Breazile, F.N. Owens and J.B. Morgan. 2001. Effects of supplemental vitamin D3 on feed intake, carcass characteristics, tenderness, and muscle properties of beef steers. J. Anim. Sci. 79:2844-2850.
9. Kennick WH, Elagasim EA, Holmes ZA and Meyer PF (1980). The effect of pressurization of pre-rigor muscle on postrigor meat characteristics. Meat Science, 4: 33-4022.
10. Koohmaraie M, Shackleford SD and Wheeler TL (2005). Biological base that determines beef tenderness. British Society of Animal Science, 21- 25.
11. Mane BG, Mendiratta SK and Dhanze H (2014). Tenderization of meat and meat products: A detailed review. Food Composition and Analysis: Methods and Strategies, 95.
12. Meek KI, Claus JR, Duncan SE, Marriott NG and Solomon MB (2000). Quality and sensory characteristics of selected post-rigor, early deboned broiler breast meat tenderized using hydrodynamic shock waves. Poultry Science, 79: 126-136.
13. Mendiratta SK, Sharma BD, Narayan R and Mane BG (2010).Effect of proteolytic enzyme treatments and pressure cooking on quality of spent sheep meat curry. Journal of Muscle Foods, 21(4): 685- 701.
14. Montgomery, J.L., F.C. Parrish, D.C. Beitz, R.L. Horst, E.J. Huff-Lonergan and A.H. Trenkle. 2000. The use of vitamin D3 to improve beef tenderness. J. Anim. Sci. 78:2615-2621.
15. Montgomery, J.L., M.A. Carr, C.R. Kerth, G.G. Hilton, B.P. Price, M.L. Galyean, R.L. Horst and M.F. Miller. 2002. Effect of vitamin D3 supplementation level on postmortem tenderization of beef from steers. J. Anim. Sci. 80:971-981.
16. Nowak D (2011). Enzymes in tenderization of meat - the system of calpains and other systems- a review. Polish Journal of Food and Nutritionl Sciences, 61(4): 231-237.
17. Offer G and Knight P (1988). The structural basis of water-holding in meat: Part 1. General principles and water uptake in meat processing. In: Lawrie RA, ed: Developments in Meat Science. Elsevier Applied Science Publishers, 63-171.
18. Polidori P and Francesco F (2003). Use of ionic compounds to improve meat tenderness: a review. The International Journal of Applied Research in Vetenary Medicine, 1(2): 112-121.
19. Raghubeer EV (2007). The effects of high hydrostatic pressure on meats. Avure Technologies Inc. Kent, WA 98032.
20. Scanga, J.A., K.E. Belk, J.D. Tatum and G.C. Smith. 2001. Supranutritional oral supplementation with vitamin D3 and calcium and the effects on beef tenderness. J. Anim. Sci. 79:912-918.
21. Simmons NJ, Daly CC, Cummings TL, Morgan SK, Johnson NV and Lombard AC (2008). Reassessing the principles of electrical stimulation. Meat Science, 80(1): 110-122.
22. Smith NB, Cannon JE, Novakofski JE, Mckeith FK and Brien WD (1991). Tenderization of semitendinous muscle using high intensity ultrasound. Ultrasound Symposium, Lake Buena Vista, 1371- 1372.
23. Solomon MB, Long JB and Eastridge JS (1997). The hydrodyne: a new process to improve beef tenderness. J Anim Sci. 75(6):1534-7.
24. Stiffler DM, Savell JW, Smith GC, Dutson TR and Carpenter ZL (1999). Electrical stimulation, purpose, application and reults. J. McDaniel (ed.) Gate to Plate Seminar. Miles City, MT.
25. Sun XD and Holley RA (2010). High hydrostatic pressure effects on the texture of meat and meat products. J Food Sci. 75(1):R17-23.
26. Swanek, S.S., J.B. Morgan, F.N. Owens, D.R. Gill, C.A. Strasia, H.G. Dolezal and F.K. Ray. 1999. Vitamin D3 supplementation of beef steers increases longissimus tenderness. J. Anim. Sci. 77:874-881.
27. Tawheed Amin, Suman Vikas Bhat and Neha Sharma. 2014. Technological advancements in meat tenderization-A review. Journal of meat science and technology.
28. Veiseth-Kent E and Hollung K (2011). Understanding postmortem proteolysis and identification of protein markers for tenderness using proteomics approaches. Journal of Animal Science, 89, E-Suppl 1.

Keywords
In vitro meat, tissue-engineering, Scaffold Based Technique, Self-organizing Techniques, Biophotonics, Organ Printing, culture media, bioreactors.