Methods for Enhancing Meat Tenderness a Main Key Factor of Meat Palatability : A Review | ||||
| Alexandria Journal of Food Science and Technology | ||||
| Articles in Press, Accepted Manuscript, Available Online from 21 August 2024 | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ajfs.2024.271844.1053 | ||||
 View on SCiNiTO | ||||
| Author | ||||
Esmat Elzalaky 
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| Abstract | ||||
| The consumers now ask for nutritious high quality foods and food products. The main quality factors and attributes of meat and meat products acceptability and salability are colour,texture,flavour,juiciness,and tenderness.Tenderness is a major determinant parameter of meat quality. Research and development studies were carried out by using traditional and novel technology to maximize meat tenderness. Chilling temperatures,at pre- and post-rigor stage, have a significant effect on toughness and tenderness of meat The applications of green non- thermal, energy saving,and quick technologies are now in use in the meat industry for enhancing meat tenderness and other meat palatability characteristics.Maximizing meat tenderness can be achieved through traditional and novel methods.Enhancing meat tenderness can be achieved by ageing,electrical stimulation,electric pulses,exogenous and endogenous proteases,shockwaves,ultrasonic,tumbling,tender bound vacuum packaging, mechanical, or chemical infusion methods.Tenderness is an important consumers desirable factor concerned with soft chewing and cutting of meat. Tenderness and juiciness are of the major determinant eating parameters of meat quality,as assessed by the consumers .The tenderness process plays a marked effect on the microstructure,connective tissues, muscle fibers,cells enzymes and proteins.Enhancing meat tenderness, can be accompanied by improving other quality and palatability parameters,as increasing flavour and juiciness. On the other hand, drip as well as cooking loss are decreased by improving tenderness.Meat tenderness is a main factor in increasing the overall acceptability and the marketing value of all meat cuts, particularly those of low value. The choice of the cooking method should achieve an evenly cooked,tender,and juicy meat based on the meat cut and the consumer preference. | ||||
| Keywords | ||||
| enhancing; meat tenderness; traditional; novel method | ||||
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