Journal
KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES
Volume 36, Issue 2, Pages 159-169Publisher
KOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
DOI: 10.5851/kosfa.2016.36.2.159
Keywords
meat; aging; pre- and post-slaughter factors; tenderness; flavor
Categories
Funding
- Radiation Technology R&D program through the National Research Foundation of Korea - Ministry of Science, ICT & Future Planning [2015M2A2A6064397]
- Korea Hanwoo Association
- Institute of Green Bio Science and Technology, Seoul National University
Ask authors/readers for more resources
Animal muscles are stored for specific period (aging) at refrigerated temperatures, during and after which the living muscles start to convert into meat and thus, attain certain superior properties in the final product. Proteolysis, lipolysis, and oxidation are the major biochemical processes involved during the postmortem aging of meat that affect the tenderness, juiciness, and flavor, as well as sometimes may introduce certain undesirable traits. This review analyzes the role of pre- and post-mortem factors that are important for aging and their effect on the chemical and physical changes in the dry- and wet-aged meat. Thus, if the meat processing manufacturers optimize the effects of aging for specific muscles, the palatability, color, and the shelf life of the aged meat products could be significantly enhanced.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available