The Influence of Vacuum Packaging of Hot-Boned Lamb at Early
                    Postmortem Time on Meat Quality during Postmortem Chilled
                    Storage

This study aimed to analyze the leading research materials and research trends related to livestock food in Asia in recent years and propose future research agendas to ultimately contribute to the development of related livestock species. On analyzing more than 200 relevant articles, a high frequency of studies on livestock species and products with large breeding scales and vast markets was observed. Asia possesses the largest pig population and most extensive pork market, followed by that of beef, chicken, and milk; moreover, blood and egg markets have also been studied. Regarding research keywords, “meat quality” and “probiotics” were the most common, followed by “antioxidants”, which have been extensively studied in the past, and “cultured meat”, which has recently gained traction. The future research agenda for meat products is expected to be dominated by alternative livestock products, such as cultured and plant-derived meats; improved meat product functionality and safety; the environmental impacts of livestock farming; and animal welfare research. The future research agenda for dairy products is anticipated to include animal welfare, dairy production, probiotic-based development of high-quality functional dairy products, the development of alternative dairy products, and the advancement of lactose-free or personalized dairy products. However, determining the extent to which the various research articles’ findings have been applied in real-world industry proved challenging, and research related to animal food laws and policies and consumer surveys was lacking. In addition, studies on alternatives for sustainable livestock development could not be identified. Therefore, future research may augment industrial application, and multidisciplinary research related to animal food laws and policies as well as eco-friendly livestock production should be strengthened.

Section: Discussionmentioning

confidence: 99%

Study on the current research trends and future agenda in animal products: an Asian perspective

Lee,

Mariano

et al. 2023

“…Further, the LTL is a very long muscle attached from the thoracic to the lumbar vertebrae. Thus, when sampling the LTL muscle, the thoracic (LT) region (ribeye cut) and the lumbar (LL) region (strip loin cut) are classified separately [ 35 - 37 ]. As shown in Fig.…”

Section: Comparison Of Muscle Fiber Characteristics Between Different...mentioning

confidence: 99%

“…For example, when refrigerating or freezing pork, taking into consideration the histological and physicochemical characteristics of each meat part can improve meat quality or prevent quality deterioration [ 9 , 10 ]. In general, considerable effort is being made to identify excellent technologies for packaging and storing (aging) meat [ 35 , 40 - 42 ], and a deeper understanding of the muscle fiber characteristics of each muscle type or meat cut will make this process easier. Previous studies conducted from this perspective have shown that FG muscle fibers are more vulnerable to freezing than SO muscle fibers [ 9 , 10 ].…”

Section: Post-harvest Strategies For Controlling Meat Qualitymentioning

confidence: 99%

Comparative review of muscle fiber characteristics between porcine skeletal muscles

Park,

Moon,

Song

et al. 2024

Meat derived from skeletal muscles of animals is a highly nutritious type of food, and different meat types differ in nutritional, sensory, and quality properties. This study was conducted to compare the results of previous studies on the muscle fiber characteristics of major porcine skeletal muscles to the end of providing basic data for understanding differences in physicochemical and nutritional properties between different porcine muscle types (or meat cuts). Specifically, the muscle fiber characteristics between 19 major porcine skeletal muscles were compared. The muscle fibers that constitute porcine skeletal muscle can be classified into several types based on their contractile and metabolic characteristics. In addition, the muscle fiber characteristics, including size, composition, and density, of each muscle type were investigated and a technology based on these muscle fiber characteristics for improving meat quality or preventing quality deterioration was briefly discussed. This comparative review revealed that differences in muscle fiber characteristics are primarily responsible for the differences in quality between pork cuts (muscle types) and also suggested that data on muscle fiber characteristics can be used to develop optimal meat storage and packaging technologies for each meat cut (or muscle type).

“…Proteolysis is a major factor in improving meat quality traits such as tenderness and WHC [ 26 , 27 ]. Several factors influence the rate and extent of proteolysis such as species, breed, animal age, diet, individual muscle, marbling content, and aging method [ 17 , 28 – 31 ]. The effect of aging on the tenderness of beef has long been studied, and many theories have emerged, such as those related to calpain, calcium ion, and cathepsin [ 32 ].…”

Section: Mechanism Of Postmortem Aging On Changes In Meat Qualitymentioning

confidence: 99%

Aging mechanism for improving the tenderness and taste characteristics of meat

Joo,

Lee,

Son

et al. 2023

Tenderness and taste characteristics of meat are the key determinants of the meat choices of consumers. This review summarizes the contemporary research on the molecular mechanisms by which postmortem aging of meat improves the tenderness and taste characteristics. The fundamental mechanism by which postmortem aging improves the tenderness of meat involves the operation of the calpain system due to apoptosis, resulting in proteolytic enzyme-induced degradation of cytoskeletal myofibrillar proteins. The improvement of taste characteristics by postmortem aging is mainly explained by the increase in the content of taste-related peptides, free amino acids, and nucleotides produced by increased hydrolysis activity. This review improves our understanding of the published research on tenderness and taste characteristics of meat and provides insights to improve these attributes of meat through postmortem aging.