Endogenous Proteolytic Systems and Meat Tenderness: Influence of Post-Mortem Storage and Processing

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dc.citation.issue4
dc.citation.volume41
dc.contributor.authorKaur L
dc.contributor.authorHui SX
dc.contributor.authorMorton JD
dc.contributor.authorKaur R
dc.contributor.authorChian FM
dc.contributor.authorBoland M
dc.coverage.spatialKorea (South)
dc.date.accessioned2023-10-19T22:48:47Z
dc.date.accessioned2023-10-25T20:49:35Z
dc.date.available2021-07
dc.date.available2023-10-19T22:48:47Z
dc.date.available2023-10-25T20:49:35Z
dc.date.issued2021-07-01
dc.date.updated2023-10-19T22:38:24Z
dc.description.abstractMeat proteolytic systems play a crucial role in meat tenderisation. Understanding the effects of processing technologies and post-mortem storage conditions on these systems is important due to their crucial role in determining the quality characteristics of meat and meat products. It has recently been proposed that tenderisation occurs due to the synergistic action of numerous endogenous proteolytic systems. There is strong evidence suggesting the importance of μ-calpain during the initial post-mortem aging phase, while m-calpain may have a role during long-term aging. The caspase proteolytic system is also a candidate for cell degradation in the initial stages of conversion of muscle to meat. The role of cathepsins, which are found in the lysosomes, in post-mortem aging is controversial. Lysosomes need to be ruptured, through aging, or other forms of processing to release cathepsins into the cytosol for participation in proteolysis. A combination of optimum storage conditions along with suitable processing may accelerate protease activity within meat, which can potentially lead to improved meat tenderness. Processing technologies such as high pressure, ultrasound, and shockwave processing have been reported to disrupt muscle structure, which can facilitate proteolysis and potentially enhance the aging process. This paper reviews the recent literature on the impacts of processing technologies along with post-mortem storage conditions on the activities of endogenous proteases in meat. The information provided in the review may be helpful in selecting optimum post-mortem meat storage and processing conditions to achieve improved muscle tenderness within shorter aging and cooking times.
dc.description.confidentialfalse
dc.format.extent589-607
dc.identifierkosfa-41-4-589
dc.identifierhttps://www.ncbi.nlm.nih.gov/pubmed/34291209
dc.identifier.citationKaur L, Hui SX, Morton JD, Kaur R, Chian FM, Boland M. (2021). Endogenous Proteolytic Systems and Meat Tenderness: Influence of Post-Mortem Storage and Processing.. Food Sci Anim Resour. 41. 4. (pp. 589-607).
dc.identifier.doi10.5851/kosfa.2021.e27
dc.identifier.eissn2636-0780
dc.identifier.elements-typejournal-article
dc.identifier.harvestedMassey_Dark
dc.identifier.issn2636-0772
dc.identifier.urihttp://hdl.handle.net/10179/20395
dc.languageeng
dc.publisherKorean Society for Food Science of Animal Resources (KoSFA)
dc.publisher.urihttps://www.kosfaj.org/archive/view_article?pid=kosfa-41-4-589
dc.relation.isPartOfFood Sci Anim Resour
dc.rightsThis is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.en_US
dc.rights.urihttp://creativecommons.org/licenses/by-nc/3.0en_US
dc.subjectendogenous enzymes
dc.subjectmeat
dc.subjectpost-mortem storage
dc.subjectprocessing
dc.titleEndogenous Proteolytic Systems and Meat Tenderness: Influence of Post-Mortem Storage and Processing
dc.typeJournal article
pubs.elements-id447497
pubs.organisational-groupOther
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