Record Details

RECENT DEVELOPMENT IN MEAT TENDERIZATION

Indian Agricultural Research Journals

View Archive Info
 
 
Field Value
 
Title RECENT DEVELOPMENT IN MEAT TENDERIZATION
 
Creator Subhash Kumar Verma
Keshab Das
Anil Patyal
Sonali Prusty
Priyal Tiwari
 
Subject Meat
tenderization
tenderness
ageing
electrical simulation
 
Description Meat tenderization is the disruption of meat structure, breaking the collagen subsequently resulting in good palatability and acceptance by consumer. Tenderization could be achieved by the traditional method of ripening for a long period in controlled temperature with due precautions to prevent meat spoilage. In this process endogenous muscle enzymes viz. calpains, cathepsins and caspases are responsible for proteolysis of muscle. Other processes adopted for tenderization include use of electricity, heat, physical force (hydrostatic pressure), ultrasonic waves, shock waves in water (hydrodyne), enzyme action, use of vitamins, ionic compounds, mineral salts, and chemical compounds. The electrical stimulus of low voltage is more popular than high voltage due to the cost involved. Like endogenous enzymes, plant based exogenous enzymes also cause tenderization, but their activity should be monitored to avoid over-tenderization. Chemicals, vitamins and ionic compounds activate the calcium-dependent proteases and lysosomal enzymes, which are responsible for tenderization. 
 
Publisher Tamil Nadu Veterinary and Animal Sciences University
 
Date 2024-08-16
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
 
Format application/pdf
 
Identifier https://epubs.icar.org.in/index.php/IJVASR/article/view/154823
10.56093/ijvasr.v53i3.154823
 
Source Indian Journal of Veterinary and Animal Sciences Research; Vol. 53 No. 3 (2024): IJVASR May - June 2024; 1-11
2347-2774
 
Language eng
 
Relation https://epubs.icar.org.in/index.php/IJVASR/article/view/154823/55414
 
Rights Copyright (c) 2024 Indian Journal of Veterinary and Animal Sciences Research