Tenderness – An enzymatic view

Kemp, C. M.; Sensky, P. L.; Bardsley, R. G.; Buttery, P. J.; Parr, Tim

doi:10.1016/j.meatsci.2009.06.008

Cited by 349 publications

(258 citation statements)

References 83 publications

(124 reference statements)

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“…One of the most common causes of unacceptability in meat quality is toughness. It is attributed to various factors including the amount of intramuscular connective tissue, intramuscular fat, and the length of the sarcomere (Kemp et al 2010). Hou et al (2014) found that pelvic suspension increased sarcomere length.…”

Section: Warner-bratzler Shear Forcementioning

confidence: 99%

Influence of vacuum-ageing duration of whole beef on retail shelf life of steaks packaged with oregano (Origanum vulgare L.) active film under high O2

et al. 2016

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Beef Longissimus lumborum (LL) was no aged (LL0), aged for 7 days (LL7) and 14 days (LL14) under vacuum at 1 ± 1°C. The obtained beefsteaks were packaged in high oxygen (Hi-O 2 ) with active packaging (AP) during 13-21 days at 1 ± 1°C. Redness (CIE a* values), metmyoglobin percentage (MetMb%), total flora (PCA), thiobarbituric acid-reactive substances (TBA-RS), instrumental tenderness (Warner-Bratzler shear force: WBSF), and sensory analyses were performed. The various variables differed amongst the ageing times and packaging systems (AP vs. control). Three and ten additional days of retail shelf life were observed for steaks from LL7 and LL14, respectively. AP increased efficiently the retail shelf life of beefsteaks, but did not affect meat tenderness. The extended ageing from 7 to 14 days also induced higher tenderness in beefsteaks and did not show any affect negative effect on other quality parameters. Innovative technology referring to ageing under vacuum combined with Hi-O 2 MA/AP would be desirable for beefsteaks during display and constituted a good alternative for meat supermarkets.

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Section: Warner-bratzler Shear Forcementioning

confidence: 99%

Influence of vacuum-ageing duration of whole beef on retail shelf life of steaks packaged with oregano (Origanum vulgare L.) active film under high O2

et al. 2016

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“…Despite the advantages in weight and carcass yield, the meat is considered extremely tough and somewhat bland due to low marbling (Goodson et al, 2001). Meat toughness can be attributed to high levels of calpastatin, which inhibit the calpain system -enzymes responsible for proteolysis of muscle post-mortem (Koohmaraie and Geesink, 2006;Kemp et al, 2010). "Callipyge" sheep meat presents significant decrease of myofibrillar fragmentation, indicative of a decrease in protein degradation (Hopkins et al, 2011).…”

Section: Genesmentioning

confidence: 99%

Intrinsic factors affecting sheep meat quality: a review

Júnior

Carvalho

Silva

et al. 2016

Rev Colomb Cienc Pecu

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SummaryThe quality of meat is a multifactorial parameter dependent on the perspective and goals of the link in the production chain. Generally, a variety of factors directly or indirectly affect the quality characteristics of meat and, therefore, the value of meat products. Often, the literature divides the interfering factors into intrinsic and extrinsic. Intrinsic factors are related to animals; therefore, intrinsic factors are less variable. These factors include breed, sex, age, weight, genes, and type of muscle fiber. Some of these factors are not well studied, others have variable influence or are controversial and only a few are known and sometimes controlled. Thus, this study aimed to review some intrinsic factors that influence the quality of lamb meat. Keywords: cooking losses, meat color, tenderness, water holding capacity. ResumenLa calidad de la carne es un parámetro multifactorial que depende de la perspectiva y los objetivos del eslabón de la cadena de producción. En general, una amplia variedad de factores afectan directa o indirectamente la calidad de la carne y, en consecuencia, los valores de los productos cárnicos. A menudo, la literatura divide los factores que interfieren intrínseca y extrínsecamente. Los factores intrínsecos están relacionados con los animales, por lo tanto, son menos variable. Estos factores incluyen la raza, el género, la edad, el peso, los genes y ResumoA qualidade da carne é um parâmetro multifatorial, dependente da perspectiva e objetivos do elo da cadeia produtiva. Geralmente, uma grande variedade de fatores afetam direta ou indiretamente as características de qualidade da carne e, consequentemente, os valores dos produtos cárneos. Frequentemente, a literatura divide os fatores interferentes em intrínsecos e extrínsecos. Os fatores intrínsecos são referentes ao animal e, portanto, menos variáveis. Esses fatores incluem raça, sexo, idade, peso, genes e tipo de fibras musculares. Alguns desses fatores não estão bem estudados, outros têm influência variável ou controvertida e somente alguns são conhecidos e, às vezes, controlados. Dessa forma, objetivou-se revisar alguns fatores intrínsecos que influenciam na qualidade da carne ovina.Palavras chave: capacidade de retenção de água, cor da carne, maciez da carne, perdas por cocção.

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“…It was observed that in the ageing process one can distinguish changes in the micro and ultrastructure of muscle fi bers (weakening of myofi brils, fragmentation, changes in the area of the Z-line and the I-band) and degradation of myofi brillar and cytoskeletal proteins: T troponins, I troponins, titins, desmins, dystrophins, nebulins, vinculins, meta-vinkulins [Koohmaraie, 1992[Koohmaraie, , 1994Taylor et al, 1995a; tenderization if it meets certain basic criteria: proteases must be endogenous to skeletal muscle cells; they must be able to mimic postmortem changes in myofi brils in vitro and have access to myofi brils in a tissue. Investigations conducted by many researchers determined proteolytic systems present in a muscle which can participate in the postmortem proteolysis and tenderization: the system of calpains, cathepsins and proteasomes (mainly MPC -multicatalytic proteinase complex, called 20S proteasome) [Dransfi eld et al, 1992a,b;Koohmaraie, 1996;Korzeniowski et al, 1998;Kemp et al, 2010].…”

Section: Introductionmentioning

confidence: 99%

“…Cathepsins are a group of enzymes comprising exo-and endo-peptidases and categorized into: cysteine (cathepsins B, H, L, X), serine (cathepsin G), and aspartic (cathepsins D, E) peptidase families [Sentandreu et al, 2002;Kemp et al, 2010].…”

Section: Introductionmentioning

confidence: 99%

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Enzymes in Tenderization of Meat – The System of Calpains and Other Systems

Nowak¹

2011

Pol. J. Food Nutr. Sci.

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These changes lead to obtaining the fi nal meat tenderness.Many studies have shown that tenderness is dependent on such enzymes as: cathepsins and calpains. Some researchers suggest that proteasomes may be responsible for the fi nal tenderness, while others that caspases [Bernard et al., 2007;Kemp et al., 2010]. However, many studies have assigned this role to the calpains system [Neth et al., 2007;Kemp et al., 2010]. Therefore, in this paper most attention is dedicated to calpains. This paper includes the characteristics of calpains as well as their localization, structure, activity of calpain system, and research in this fi eld. Recently, genetic tests have provided much information. Markers are used commercially to assess meat quality. At present, we are observing great interest in the caspases which may contribute to postmortem proteolysis and tenderization of meat. This paper mentions this fact as well. ENZYMES IN TENDERIZATIONThe mechanism of meat tenderization is complicated. Numerous investigations are being conducted which are aimed at explaining the mechanism of meat tenderization and factors responsible for the initiation and course of this process. There are theories of enzymatic and non-enzymatic meat tenderization. Many studies have shown that enzymes (proteases) are responsible for tenderization. It is considered that the protease system can be involved in postmortem proteolysis and meat Tenderness of meat is considered as the most important feature of meat quality. Three proteolytic systems present in a muscle were examined as those which can play a role in the postmortem proteolysis and tenderization: the system of calpains, lysosomal cathepsins and MCP (multicatalytic proteinase complex). There are several theories (enzymatic or non-enzymatic) explaining the tenderization process. The calpain theory of tenderization was recognized as the most probable. During tenderization the main structures of a cytoskeleton are degraded as well as myofi bril and cytoskeletal proteins. Meat becomes soft and the process of tenderization is accompanied by changes in the ultrastructure (degradation of the Z-line and the I-band). Many studies show that the system of calpains (especially calpain I and calpastatin) plays a major role in postmortem proteolysis and meat tenderization. However, recent studies show that proteasomes and caspases may be responsible for this process as well. This paper includes the characterization of calpains as well as describes the construction and functioning of the system of calpains. Additionally, this article presents factors infl uencing the activity of calpains. It was also mentioned that other systems, such as proteasomes and caspases, may be involved in postmortem tenderization of meat.

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Tenderness – An enzymatic view

Cited by 349 publications

References 83 publications

Influence of vacuum-ageing duration of whole beef on retail shelf life of steaks packaged with oregano (Origanum vulgare L.) active film under high O2

Influence of vacuum-ageing duration of whole beef on retail shelf life of steaks packaged with oregano (Origanum vulgare L.) active film under high O2

Intrinsic factors affecting sheep meat quality: a review

Enzymes in Tenderization of Meat – The System of Calpains and Other Systems

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