Determinants of meat quality: tenderness.
Charlotte A. Maltin,Denis Balcerzak,Rachel Tilley,Margaret Inkster Delday +3 more
- Vol. 62, Iss: 2, pp 337-347
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TLDR
It is now becoming clear that variation in other factors such as the muscle fibre type composition and the buffering capacity of the muscle together with the breed and nutritional status of the animals may also contribute to the observed variation in meat tenderness.Abstract:
Meat quality is a term used to describe a range of attributes of meat. Consumer research suggests that tenderness is a very important element of eating quality and that variations in tenderness affect the decision to repurchase. The present paper highlights recent information on the factors that affect tenderness. While the precise aetiology is not fully understood, a number of factors have been shown to affect tenderness. Of these factors, postmortem factors, particularly temperature, sarcomere length and proteolysis, which affect the conversion of muscle to meat, appear most important. However, it is now becoming clear that variation in other factors such as the muscle fibre type composition and the buffering capacity of the muscle together with the breed and nutritional status of the animals may also contribute to the observed variation in meat tenderness.read more
Citations
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Consumer preference, behavior and perception about meat and meat products: an overview.
TL;DR: This paper focuses on features that might influence consumer behavior, preferences and their perception of meat and meat products with respect to psychological, sensory and marketing aspects.
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How Muscle Structure and Composition Influence Meat and Flesh Quality
Anne Listrat,Bénédicte Lebret,Isabelle Louveau,Thierry Astruc,Muriel Bonnet,L. Lefaucheur,Brigitte Picard,Jéroˆme Bugeon +7 more
TL;DR: Interestingly, the biochemical and structural characteristics of muscle fibers, intramuscular connective tissue, and intramuuscular fat appear to play independent role, which suggests that the properties of these various muscle components can be independently modulated by genetics or environmental factors to achieve production efficiency and improve meat/flesh quality.
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Control of fresh meat quality through manipulation of muscle fiber characteristics
TL;DR: Several potential factors including breed, genotype, sex, hormone, growth performance, diet, muscle location, exercise and ambient temperature are proposed that can be used to manipulate muscle fiber characteristics and subsequently meat quality in animals.
Journal ArticleDOI
New indicators of beef sensory quality revealed by expression of specific genes.
C. Bernard,Isabelle Cassar-Malek,Martine Le Cunff,Hervé Dubroeucq,Gilles Renand,Jean-François Hocquette +5 more
TL;DR: To identify new molecular markers of beef sensory quality, the transcriptomes of Longissimus thoracis muscle from 25 Charolais bull calves were analyzed using microarrays and compared between high and low meat quality groups; DNAJA1 showed a strong negative correlation with tenderness that alone explained 63% of its variability.
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Skeletal muscle fiber type and myofibrillar proteins in relation to meat quality.
TL;DR: The present review will focus on muscle fiber types, typing methods, muscle proteins and meat quality, and will summarize aspects of enzymatic view of proteasome.
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