Abstract
Meat tenderness is one of the quality parameters that affect the tough muscle and changes into soft meat, which is characterized by, increased the palatability, juiciness, and flavor of the meat, the process is known as meat tenderization. According to literature reports, meat can be tenderized by using different methods. The tenderize meat gives rise to customer satisfaction and repeated buyers that improve the value of the meat industry as well as the restaurants. The most widely used methods for tenderization of meat are mechanical, electrical stimulation, application of exogenous proteolytic enzyme, and thermal treatment methods. All these methods result in tenderization of meat that reduces the cooking times, hardness of meat and chewiness of meat products, that can increase meatiness, flavor, and overall palatability. Therefore, an attempt has been made to review the different meat tenderization methods concerning their effectiveness, economic value, and mode of action. The toughness of the meat is reduced during mechanical method by disrupting the structure of the meat and weakening the protein network in muscles. Whereas, in case of enzymatic treatment tenderization is achieved by hydrolyzing the meat protein, which reduces the bonding between muscles and results in softening of the meat.
Highlights
IntroductionThe quality of meat is multi-dimensional concept where the value of meat and meat products are determined based on different factors such as ethical and social (organic vs. conventional and animal welfare), symbolic and cultural (religion, e.g. pork or beef vs. lamb; halal vs. non-halal), nutritional (health aspects), organoleptic (texture, flavor and color) and functionality (table cuts vs. processing) (Miller et al, 2001; Neethling et al, 2017)
The quality of meat is multi-dimensional concept where the value of meat and meat products are determined based on different factors such as ethical and social, symbolic and cultural, nutritional, organoleptic and functionality (Miller et al, 2001; Neethling et al, 2017)
The objective of this review is to add knowledge of the different way of tenderization of meat and meat product that plays an essential role in the meat industry, in restaurants and as well as tenderization of meat using at home in daily life
Summary
The quality of meat is multi-dimensional concept where the value of meat and meat products are determined based on different factors such as ethical and social (organic vs. conventional and animal welfare), symbolic and cultural (religion, e.g. pork or beef vs. lamb; halal vs. non-halal), nutritional (health aspects), organoleptic (texture, flavor and color) and functionality (table cuts vs. processing) (Miller et al, 2001; Neethling et al, 2017). One of the fundamental problems facing the meat industry is tenderness of meat and meat product aspect to quality basis (Koohmaraie, 1996). The onset of rigor mortis causes myofibrillar toughness in the carcass and enzymatic break down contractile protein contractile proteins in post slaughtered meat muscles causes tenderization of the meat (Naveena et al, 2011). By their specific behavior, collagen, the main constituent of perimysium, and the myofibrillar system are the main substances responsible for the hardness modifications observed in the cooking of meat (Dransfield, 1977; Lepetit et al, 2000; Purslow, 2005; Jacques Lepetit, 2008). Many authors attribute to connective tissue proteins, those in the perimysium, a significant role in meat texture
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