Meat Science and Muscle Biology Lab, Department of Animal Sciences, Purdue University, West Lafayette, IN 47907, USA.
Meat Science and Muscle Biology Lab, Department of Animal Sciences, Purdue University, West Lafayette, IN 47907, USA.
Meat Sci. 2018 Oct;144:74-90. doi: 10.1016/j.meatsci.2018.04.031. Epub 2018 May 4.
Postmortem aging is a value-adding process and has been extensively practiced by the global meat industry for years. The rate and extent of aging impacts on meat quality characteristics are greatly affected by various biochemical/physiological changes occurring during the pre-rigor phase through post-rigor aging processes. This should also mean that the positive aging impacts on eating quality attributes can be further maximized through establishing specific post-harvest aging strategies. In this review, we propose the smart-aging concept, which is to develop innovative template strategies through identifying optimal aging regimes to maximize positive aging impacts on meat quality and value. The concept requires a good understanding of the physical, biochemical and post-harvest factors that affect the aging of beef. This knowledge coupled with the ability to non-invasively determine muscle composition early postmortem will create opportunities to tailor the process of muscle conversion to meat and the subsequent aging processes to deliver meat with consistent and improved eating qualities and functionality.
宰后成熟是一个增值过程，多年来一直被全球肉类行业广泛应用。成熟的速度和程度对肉质特性的影响受到宰前僵直期和僵直后成熟过程中发生的各种生化/生理变化的极大影响。这也意味着，通过制定特定的宰后成熟策略，可以进一步最大化成熟对食用品质属性的积极影响。在本综述中，我们提出了智能成熟的概念，即通过确定最佳的成熟制度来开发创新的模板策略，以最大限度地提高对牛肉质量和价值的积极影响。该概念需要很好地理解影响牛肉成熟的物理、生化和收获后因素。这些知识加上在宰后早期非侵入性地确定肌肉成分的能力，将为定制肌肉转化为肉的过程以及随后的成熟过程创造机会，从而提供具有一致和改善的食用品质和功能的肉类。
