Mechanical and Biochemical Methods for Rigor Measurement: Relationship with Eating Quality
Meat quality parameters are affected by a complex series of interacting chemical, biochemical, physical, and physiological components that determine not only the suitability for consumption and the conditions for further processing and storage but also consumer acceptability. Deep understanding and...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2019-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2019/1894543 |
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| _version_ | 1832546121842425856 |
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| author | Carlos Álvarez Lara Morán Derek F. Keenan Anne-Maria Mullen Gonzalo Delgado-Pando |
| author_facet | Carlos Álvarez Lara Morán Derek F. Keenan Anne-Maria Mullen Gonzalo Delgado-Pando |
| author_sort | Carlos Álvarez |
| collection | DOAJ |
| description | Meat quality parameters are affected by a complex series of interacting chemical, biochemical, physical, and physiological components that determine not only the suitability for consumption and the conditions for further processing and storage but also consumer acceptability. Deep understanding and careful manipulation of these intrinsic and extrinsic factors have to be taken in account to ensure high quality of meat, with better technological properties and increased safety for consumers. Among meat quality characteristics, meat tenderness has been perceived as the most important factor governing consumer acceptability. Therefore, being able to early predict meat texture and other related parameters in order to guarantee consistent eating quality to the final consumer is one of the most sought-after goals in the meat industry. Accurate measurements of both the biochemical and mechanical characteristics that underpin muscle and its transformation into meat are key factors to an improved understanding of meat quality, but also this early-stage measurements may be useful to develop methods to predict final meat texture. It is the goal of this review to present the available research literature on the historical and contemporary analyses that could be applied in early postmortem stages (pre-rigor and rigor) to determine the biochemical and physical characteristics of the meat that can potentially impact the eating quality. |
| format | Article |
| id | doaj-art-32cfd06ee566458ba1eeab503e26a714 |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2019-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-32cfd06ee566458ba1eeab503e26a7142025-02-03T07:23:48ZengWileyJournal of Food Quality0146-94281745-45572019-01-01201910.1155/2019/18945431894543Mechanical and Biochemical Methods for Rigor Measurement: Relationship with Eating QualityCarlos Álvarez0Lara Morán1Derek F. Keenan2Anne-Maria Mullen3Gonzalo Delgado-Pando4Department of Food Quality and Sensory Science, Teagasc, Food Research Centre Ashtown, Dublin 15, IrelandLactiker Research Group, Department of Pharmacy and Food Science, University of the Basque Country (UPV/EHU), Álava 01006, Vitoria, SpainDepartment of Food Quality and Sensory Science, Teagasc, Food Research Centre Ashtown, Dublin 15, IrelandDepartment of Food Quality and Sensory Science, Teagasc, Food Research Centre Ashtown, Dublin 15, IrelandDepartment of Food Quality and Sensory Science, Teagasc, Food Research Centre Ashtown, Dublin 15, IrelandMeat quality parameters are affected by a complex series of interacting chemical, biochemical, physical, and physiological components that determine not only the suitability for consumption and the conditions for further processing and storage but also consumer acceptability. Deep understanding and careful manipulation of these intrinsic and extrinsic factors have to be taken in account to ensure high quality of meat, with better technological properties and increased safety for consumers. Among meat quality characteristics, meat tenderness has been perceived as the most important factor governing consumer acceptability. Therefore, being able to early predict meat texture and other related parameters in order to guarantee consistent eating quality to the final consumer is one of the most sought-after goals in the meat industry. Accurate measurements of both the biochemical and mechanical characteristics that underpin muscle and its transformation into meat are key factors to an improved understanding of meat quality, but also this early-stage measurements may be useful to develop methods to predict final meat texture. It is the goal of this review to present the available research literature on the historical and contemporary analyses that could be applied in early postmortem stages (pre-rigor and rigor) to determine the biochemical and physical characteristics of the meat that can potentially impact the eating quality.http://dx.doi.org/10.1155/2019/1894543 |
| spellingShingle | Carlos Álvarez Lara Morán Derek F. Keenan Anne-Maria Mullen Gonzalo Delgado-Pando Mechanical and Biochemical Methods for Rigor Measurement: Relationship with Eating Quality Journal of Food Quality |
| title | Mechanical and Biochemical Methods for Rigor Measurement: Relationship with Eating Quality |
| title_full | Mechanical and Biochemical Methods for Rigor Measurement: Relationship with Eating Quality |
| title_fullStr | Mechanical and Biochemical Methods for Rigor Measurement: Relationship with Eating Quality |
| title_full_unstemmed | Mechanical and Biochemical Methods for Rigor Measurement: Relationship with Eating Quality |
| title_short | Mechanical and Biochemical Methods for Rigor Measurement: Relationship with Eating Quality |
| title_sort | mechanical and biochemical methods for rigor measurement relationship with eating quality |
| url | http://dx.doi.org/10.1155/2019/1894543 |
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