Warner R D, McDonnell C K, Bekhit A E D, Claus J, Vaskoska R, Sikes A, Dunshea F R, Ha M
Faculty of Veterinary and Agricultural Science, University of Melbourne, Parkville, Victoria 3010, Australia.
Food Quality and Sensory Science Department, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland.
Meat Sci. 2017 Oct;132:72-89. doi: 10.1016/j.meatsci.2017.04.241. Epub 2017 May 3.
Consumers are the final step in the meat supply chain and meeting consumer expectations of quality and tenderness are important for satisfaction and repeat purchase. High pressure processing, shockwaves, ultrasound, pulsed electric field and muscle stretching can be applied to pre- and post-rigor meat for tenderisation. These non-thermal and thermal innovative technologies can be used with varying levels of success to cause physical disruption to muscle structure, enhanced proteolysis and ageing and muscle protein denaturation and solubilisation resulting in changes to texture and juiciness. Results of a meta-analysis are used to compare the effects of these technologies on meat tenderisation. In the future, a combination of new and innovative technologies will be ideally suited to deliver a range of desired textures for meat products.
消费者是肉类供应链的最后一环，满足消费者对品质和嫩度的期望对于满意度和重复购买至关重要。高压处理、冲击波、超声波、脉冲电场和肌肉拉伸可应用于宰后僵直前后的肉类以实现嫩化。这些非热和热创新技术在不同程度上能够成功地对肌肉结构造成物理破坏，增强蛋白水解和熟化以及肌肉蛋白质变性和溶解，从而导致肉质和多汁性的变化。荟萃分析的结果用于比较这些技术对肉类嫩化的影响。未来，新的和创新技术的组合将非常适合为肉类产品提供一系列所需的质地。
