Optimisation of tenderisation, ageing and tenderness

Abstract

Tenderness is an important part of meat acceptability and is affected by variations in production and processing. The tenderisation process was modelled on the activity of calpain proteinases. The extent of tenderisation is proportional to the level of calpains which accounts for the toughness of meat from β-adrenergic agonists. The rate of tenderisation increases with higher temperature and faster rigor development. These are responsible for the faster tenderisation in chicken, in meats following the use of electrical stimulation and in meats of high ultimate pH. Knowledge of these mechanisms of tenderisation afforded processes for optimisation of tenderness.