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Handbook Of Proteolytic Enzymes

http://digital.csic.es/bitstream/10261/166570/1/Food%20Chem-Bioactive%20peptides-Toldra.pdf

Generation of bioactive peptides during food processing

Dark cutting in beef and sheep meat has been the subject of extensive research with numerous associations established between it and various production practices. Despite these associations, dark cutting still occurs and causes significant financial losses globally in the fresh meat market. Consumers tend to reject dark meat as it is perceived to be from old or poorly-handled animals and is described as being tough, having an undesirable flavor, and having a short shelf-life. There is no universal system to categorize dark cutting carcasses and meat across countries, although various methods are used to determine the phenomenon. Classifying carcasses as dark cutters on the basis of ultimate pH or color using one muscle, such as the m. longissimus thoracis can lead to mis-description of other muscles within the same carcass and loss of income across the supply chain. The purpose of this review was to identify the factors predisposing animals to dark cutting and to provide recommendations and directions for future research. The review revealed no single production factor causing dark cutting, but that a range of factors or a combination of factors and interactions lead to its occurrence. Dark cutting is a complex condition that can be resolved through comprehensive management of animals, and management of human involvement, and clear guidelines to minimize the incidence of “dark cutting” meat and to improve the profitability of all sectors in the supply chain are provided here.

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12258

Causes and Contributing Factors to “Dark Cutting” Meat: Current Trends and Future Directions: A Review

Identification of novel dipeptidyl peptidase-IV and angiotensin-I-converting enzyme inhibitory peptides from meat proteins using in silico analysis.

Pulsed electric field (PEF) is a novel non-thermal technology that has recently attracted the attention of meat scientists and technologists due to its ability to modify membrane structure and enhance mass transfer. Several studies have confirmed the potential of pulsed electric field for improving meat tenderness in both pre-rigor and post-rigor muscles during aging. However, there is a high degree of variability between studies and the underlying mechanisms are not clearly understood. While some studies have suggested physical disruption as the main cause of PEF induced tenderness, enzymatic nature of the tenderization seems to be the most plausible mechanism. Several studies have suggested the potential of PEF to mediate the tenderization process due to its membrane altering properties causing early release of calcium ions and early activation of the calpain proteases. However, experimental research is yet to confirm this postulation. Recent studies have also reported increased post-mortem proteolysis in PEF treated muscles during aging. PEF has also been reported to accelerate curing, enhance drying and reduce the numbers of both pathogens and spoilage organisms in meat, although that demands intense processing conditions. While tenderization, meat safety and accelerated curing appears to be the areas where PEF could provide attractive options in meat processing, further research is required before the application of PEF becomes a commercial reality in the meat industry. It needs to deal with carcasses which vary biochemically and in composition (muscle, fat, and bones). This review critically evaluates the published reports on the topic with the aim of reaching a clear understanding of the possible applications of PEF in the meat sector in addition to providing some insight on critical issues that need to be addressed for the technology to be a practical option for the meat industry.

Current and future prospects for the use of pulsed electric field in the meat industry.

The use of exogenous proteases to improve meat tenderness has attracted much interest recently, with a view to consistent production of tender meat and added value to lower grade meat cuts. This review discusses the sources, characteristics, and use of exogenous proteases in meat tenderization to highlight the specificity of the proteases toward meat proteins and their impact on meat quality. Plant enzymes (such as papain, bromelain, and ficin) have been extensively investigated as meat tenderizers. New plant proteases (actinidin and zingibain) and microbial enzyme preparations have been of recent interest due to controlled meat tenderization and other advantages. Successful use of these enzymes in fresh meat requires their enzymatic kinetics and characteristics to be determined, together with an understanding of the impact of the surrounding environmental conditions of the meat (pH, temperature) on enzyme function. This enables the optimal conditions for tenderizing fresh meat to be established, and the ...

Alaa A. Bekhit

Papers

Exogenous Proteases for Meat Tenderization