ICAR Research Data Repository for Knowledge Management
Recent developments in postmortem aging and evaluation methods
KRISHI: Publication and Data Inventory Repository
View Archive Info| Field | Value | |
| Title |
Recent developments in postmortem aging and evaluation methods
Not Available |
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| Creator |
KiranMohan1RituparnaBanerjee2Naveena BasappaMaheswarappa2
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| Subject |
Aging proteolysis color flavor meat quality proteomics metabolomics biomarkers
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| Description |
Not Available
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. Not Available |
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| Date |
2021-08-10T11:22:58Z
2021-08-10T11:22:58Z 2020-01-01 |
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| Type |
Book
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| Identifier |
Not Available
Not Available http://krishi.icar.gov.in/jspui/handle/123456789/54290 |
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| Language |
English
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| Relation |
Not Available;
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| Publisher |
Not Available
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