Bhat Zuhaib F, Morton James D, Mason Susan L, Bekhit Alaa El-Din A
Dept. of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln Univ., Lincoln, 7647, Christchurch, New Zealand.
Dept. of Food Sciences, Univ. of Otago, P.O. Box 56, Dunedin, 9054, New Zealand.
Compr Rev Food Sci Food Saf. 2018 Jul;17(4):841-859. doi: 10.1111/1541-4337.12356. Epub 2018 May 15.
The tenderization process, which can be influenced by both pre- and post-slaughter interventions, begins immediately after an animal's death and is followed with the disruption of the muscle structure by endogenous proteolytic systems. The post-slaughter technological interventions like electrical stimulation, suspension methods, blade tenderization, tumbling, use of exogenous enzymes, and traditional aging are some of the methods currently employed by the meat industry for improving tenderness. Over the time, technological advancement resulted in development of several novel methods, for maximizing the tenderness, which are being projected as quick, economical, nonthermal, green, and energy-efficient technologies. Comparison of these advanced technological methods with the current applied industrial methods is necessary to understand the feasibility and benefits of the novel technology. This review discusses the benefits and advantages of different emerging tenderization techniques such as hydrodynamic-pressure processing, high-pressure processing, pulsed electric field, ultrasound, SmartStretch , Pi-Vac Elasto-Pack® system, and some of the current applied methods used in the meat industry.
嫩化过程可受宰前和宰后干预措施的影响，在动物死亡后立即开始，并伴随着内源性蛋白水解系统对肌肉结构的破坏。宰后技术干预措施，如电刺激、悬挂方法、刀片嫩化、翻滚、使用外源酶以及传统熟化，是肉类行业目前用于改善嫩度的一些方法。随着时间的推移，技术进步带来了几种新型方法的发展，这些方法旨在最大限度地提高嫩度，并被视为快速、经济、非热、绿色和节能技术。将这些先进技术方法与当前应用的工业方法进行比较，对于了解新技术的可行性和益处至关重要。本综述讨论了不同新兴嫩化技术的益处和优势，如流体静压处理、高压处理、脉冲电场、超声、SmartStretch、Pi-Vac Elasto-Pack®系统，以及肉类行业目前应用的一些方法。
