Tenderness meat texture

Meat texture is usually described in terms of tenderness or the lack of it—toughness. This obviously is related to the ease with which a piece of meat can be cut with a knife or with the teeth. The oldest and most widely... 

Use Biochemical research, meat-tenderizing formulations, texturizer in baking, medicine. 

Sensory characteristics (texture, flavor, aroma, and color) of a food product are the most important attributes for the consumer (Aktas and Kaya, 2001b). The texture of food is mostly determined by moisture and fat content, as well as the types and amounts of structural carbohydrates and proteins. There are several physical and chemical methods of tenderizing meat. However, the mechanism of muscle tissue tenderization in solutions... 

Texture. Pork lean that has a fine-grained texture and porous pinkish bones is preferred. Coarse-textured lean is generally indicative of greater animal maturity and less tender meat. 

Degradation of proteins by proteases has important implications for the quality of many foods. These include beneficial effects in the development of desirable attributes, such as texture and flavor, e.g. in cheese manufacturing, meat tenderization, beer brewing, soy and fish sauce manufacturing, and production of protein hydrolysates of various origins for different functional or nutritional purposes. The proteases involved may be endogenous to the foods or they may be added for specific pur-... 

Voisey, P.W. 1976. Engineering assessment and critique of instruments used for meat tenderness evaluation. J. Texture Studies 7 11-48. 

Basically, there are three major groups of proteins in muscle tissue (a) the sarcoplasmic proteins of the muscle cell cytoplasm, (b) the myofibrillar proteins, soluble at high ionic strengths, that make up the myofibril or contractile part of the muscle, and (c) the stromal proteins comprised largely of the connective tissue proteins, collagen, and elastin. The myofibrillar proteins and the stromal proteins are fibrous and elongated they form viscous solutions with large shear resistance. These properties coupled with other lines of indirect evidence indicate that the physical properties of the myofibrillar and stromal proteins are directly related to the texture and tenderness of meat (34). 

In general, in beef muscle free catheptic activity reaches its maximum between four and six days postmortem (81, 92). At the same time major textural properties of meat show large changes between four and 13 days postmortem (33). Lysosomal enzymes have been implicated in the tenderization of meats by a number of workers. 

NIR measurements on frozen and thawed meat gave slightly higher correlations between NIR predictions and reference values compared to measurements on fresh meat (Table 7.3.19) (Fig. 7.3.8). The destructive shear force texture measurements gave a fitted correlation coefficient of —0.87 with the sensory tenderness. This study... 

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