Physical Interventions to Manipulate Texture and Tenderness of Fresh Meat: A Review

摘要: Meat tenderness is a major eating quality attribute that ensures consumer satisfaction and repeat purchase of red meat. The variability in meat related to several factors are spread across the production chain (biological, on farm, processing, factors), which can lead inconsistent fresh products. tenderization process dictated by physical biochemical factors, appear affect proteases involved protein degradation and, consequently, they regulate rate extend Several physical, chemical, interventions have been investigated improve present review discusses used manipulate texture their mechanism action, optimal tenderizing conditions, effects other attributes (colour stability, lipid oxidation, water holding capacity). Attention should be paid attribute...