Kaur Lovedeep, Hui Seah Xin, Morton James D, Kaur Ramandeep, Chian Feng Ming, Boland Mike
School of Food and Advanced Technology, Massey University, 4442 Palmerston North, New Zealand.
Riddet Institute, Massey University, 4442 Palmerston North, New Zealand.
Food Sci Anim Resour. 2021 Jul;41(4):589-607. doi: 10.5851/kosfa.2021.e27. Epub 2021 Jul 1.
Meat proteolytic systems play a crucial role in meat tenderisation. Understanding the effects of processing technologies and post-mortem storage conditions on these systems is important due to their crucial role in determining the quality characteristics of meat and meat products. It has recently been proposed that tenderisation occurs due to the synergistic action of numerous endogenous proteolytic systems. There is strong evidence suggesting the importance of μ-calpain during the initial post-mortem aging phase, while m-calpain may have a role during long-term aging. The caspase proteolytic system is also a candidate for cell degradation in the initial stages of conversion of muscle to meat. The role of cathepsins, which are found in the lysosomes, in post-mortem aging is controversial. Lysosomes need to be ruptured, through aging, or other forms of processing to release cathepsins into the cytosol for participation in proteolysis. A combination of optimum storage conditions along with suitable processing may accelerate protease activity within meat, which can potentially lead to improved meat tenderness. Processing technologies such as high pressure, ultrasound, and shockwave processing have been reported to disrupt muscle structure, which can facilitate proteolysis and potentially enhance the aging process. This paper reviews the recent literature on the impacts of processing technologies along with post-mortem storage conditions on the activities of endogenous proteases in meat. The information provided in the review may be helpful in selecting optimum post-mortem meat storage and processing conditions to achieve improved muscle tenderness within shorter aging and cooking times.
肉类蛋白水解系统在肉的嫩化过程中起着至关重要的作用。由于这些系统在决定肉和肉制品的品质特性方面起着关键作用，因此了解加工技术和宰后储存条件对它们的影响非常重要。最近有人提出，嫩化是由于多种内源性蛋白水解系统的协同作用而发生的。有强有力的证据表明，μ-钙蛋白酶在宰后初期的成熟阶段很重要，而m-钙蛋白酶可能在长期成熟过程中发挥作用。半胱天冬酶蛋白水解系统也是肌肉转化为肉的初始阶段细胞降解的一个候选因素。存在于溶酶体中的组织蛋白酶在宰后成熟中的作用存在争议。溶酶体需要通过成熟或其他形式的加工而破裂，以便将组织蛋白酶释放到细胞质中参与蛋白水解。最佳储存条件与合适加工的结合可能会加速肉中的蛋白酶活性，这有可能提高肉的嫩度。据报道，诸如高压、超声和冲击波处理等加工技术会破坏肌肉结构，这可以促进蛋白水解并有可能加速成熟过程。本文综述了关于加工技术以及宰后储存条件对肉中内源性蛋白酶活性影响的最新文献。综述中提供的信息可能有助于选择最佳的宰后肉储存和加工条件，以便在更短的成熟和烹饪时间内实现更好的肌肉嫩度。
