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http://krishi.icar.gov.in/jspui/handle/123456789/54290| Title: | Recent developments in postmortem aging and evaluation methods |
| Other Titles: | Not Available |
| Authors: | KiranMohan1RituparnaBanerjee2Naveena BasappaMaheswarappa2 |
| ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
| Author's Affiliated institute: | Icar National research on meat |
| Published/ Complete Date: | 2020-01-01 |
| Project Code: | Not Available |
| Keywords: | Aging proteolysis color flavor meat quality proteomics metabolomics biomarkers |
| Publisher: | Not Available |
| Citation: | Not Available |
| Series/Report no.: | Not Available; |
| Abstract/Description: | The conversion of muscle into meat is a complex process involving several biochemical and physical changes. The aging process, which is an extended time of storage beyond the resolution of rigor, plays a vital role in enhancing meat palatability and quality parameters. The increased meat tenderness during aging after rigor mortis is an effect of proteolytic degradation processes in the inner- and extracellular structure of muscle fibers. This chapter overviews the aging process in different meats and the methods of assessment, which can either measure postmortem changes directly, or assess them indirectly through correlations between one or several changes induced by aging of meat. |
| Description: | Not Available |
| ISSN: | Not Available |
| Type(s) of content: | Book |
| Sponsors: | Not Available |
| Language: | English |
| Name of Journal: | Meat Quality Analysis |
| Volume No.: | Not Available |
| Page Number: | 81-99 |
| Name of the Division/Regional Station: | Not Available |
| Source, DOI or any other URL: | https://doi.org/10.1016/B978-0-12-819233-7.00006-9 |
| URI: | http://krishi.icar.gov.in/jspui/handle/123456789/54290 |
| Appears in Collections: | AS-NRCMeat-Publication |
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