Download - Ageing of meat
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Improving Meat Tenderness
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Fundamental Aspects of Meat
Tenderness
• Background Aspects of Tenderness
– Primarily Connective Tissue
• Muscle use
• Age
• Contractile Machinery
– egree of contraction
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Muscle !tructure
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Muscle !tructure
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T"&"'I(" M"AT
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PA)ATABI)IT*
• Of the six meat palatability factors(tenderness, juiciness, flavor, aroma, color, texture), tenderness is generally considered
the most important palatability factor by theconsumer.
• In recent years, the meat industry has madegreat progress in improving tenderness both
through genetics improvement and meatscience technology.
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IFF"'"&T M%!C)"!
Different muscles in the meat animal have differentfunctions.
• Some muscles are defined as muscles oflocomotion. hese muscles are used to move the
animal and as a result of this function, they are lesstender.• he other muscles in the meat animal are called
muscles of attachment. hey do very little !or" andas a result of less !or" they are more tender .
• hey are often called middle meats and they sell fora higher price because of their tenderness.• #uscles found in the loin and rib are examples of
muscles of attachment.
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Muscles of attachment
Ma+or muscles of locomotion
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-arner. Bra/ler !hear Force
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Cooking to measure tenderness by
shear force value
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Coring for shear force
measurements
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• Shear values less than $ – ,"'*
T"&"'
• 0 to 12 – tenderness decreases as shear
value increases
• 12 and up .. tough
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PROTEOLYTIC ENZYMES
• Cathepsins from lysosomes
• Calpain – t5o types u 6 m• Macro Ca77 and Micro Ca77
• Calpastatin – depresses Calpain action
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%&'S %D% S%*+
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T"&"'I(ATI$&
Blade tenderi/ing
!tainless steel 8ladesPenetrating the muscle
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C#"MICA) T"&"'I("'!
– Papain e9tracted from papaya
– Bromelain e9tracted from pineapple
– Ficin e9tracted from figs
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C#"MICA) T"&"'I("'!
• rimal cuts such the rib or loin care
injected !ith the en-yme
• he stea"s are cut from the primal cutsand coo"ed.