Factors affecting tenderness of electrically stimulated. Tenderness key factors postmortem protein degradation connective tissue. The quality of fresh pork is determined by many factors, including genetics, nutrition, handling and processing. The objective of this document is to provide basic information on the different factors that influence meat quality as guidelines for the industry. Most of the customers thought that dark meat has low quality and less tender compared to fresh red and bright meat color.
Both factors are influenced by the cut of meat you choose and how long the. Meat that is very high or very low in ph is tender, but high ph sheep meat is dark and often has a rubbery texture. Ground meat and cubed usually made from trimmings can be cooked by dry heat or moist heat. Study of the factors influencing tenderness and texture of beef. Meat fibres and tenderness factors under crosssectional inspection, muscles from different parts of the animals body display bundles of fibres that appear as irregularly shaped polygons.
Meat scientists have examined the biochemical factors impacting beef tenderness for decades. Post mortem factors affecting tenderness the toughenins effect of cdd shortening is now fairly clear in view c. Factors affecting tenderness during heating of meat sciencedirect. The present paper highlights recent information on the factors that affect tenderness. Temperature rise in meat heattransfern d thermal a conductivity of meat there is very little information in the literature of the physical factors affecting heating, and thus tenderness of meat. Both factors are influenced by the cut of meat you choose and how long the meat is cooked. Groom agricultural development and advisory service adas, ministry of agriculture, fisheries and food, cambridge uk 1. What factors affect the tenderness of the meat we buy in the supermarket. Texture of beef remains the most important aspect of eating quality of beef in united states and has been extensively researched to understand, control, and predict this characteristic. Animals that produce leaner carcasses result in meat that is more variable in apprearance, palatability, and processing characteristics. Consumer research suggests that tenderness is a very important element of eating quality and that variations in tenderness affect the decision to repurchase. As tenderness improved during aging, extractable sodium, magnesium, and calcium were.
Meat juiciness is also an attribute valued by most consumers. Factors influencing meat quality world ostrich association. The social and economic climate may markedly influence the importance attached to palatability and tenderness. Poultry meat color is affected by factors such as bird age, sex, strain, diet, intramuscular fat, meat moisture content, preslaughter conditions and processing variables. The more a muscle is used, the stronger, and therefore tougher, the cut of meat will be.
For a liquid to affect the tenderness of meat the meat must be cooked in the liquid this is called braising or stewing. The proteolysis is also one of factors affecting meat tenderness. Factors such as juiciness, tenderness, taste, appearance, price, package appearance, colour, size, brand name and food safety all influence consumer decisions to purchase meat in the retail store. Make things more tendermake things more tender people will spend their lives andpeople will spend their lives and careers searching for ways to improve tenderness and understand the factors involved wayyps to improve tenderness make the sarcomeres longer disrupt the integrity of the myofibrils disrupt the integrity of the connective.
This is a difficult task, because quality is in the eye of the. To identify the tender, intermediate and tough major muscles of the carcass, and to demonstrate the reasons for. Young animals are more tender anyway because the protein breaking down enzyme system decreases as an animal gets older. Factors affecting the water holding capacity of red meat. Color of meat depends upon the presence of the muscle pigments myoglobin and hemoglobin. Meat fibres and tenderness factors meat cutting and.
The maturity of connective tissue is a function of chemical cross bonding of. Factors affecting poultry meat tenderness intrinsic factors. Influence of ultimate ph on meat quality and consumer. Factors affecting tenderness during heating of meat. The priority consumers place upon palatability, in general, and tenderness, in particular, is influenced by economic, social, and environmental factors, but palatability and tenderness are always important considerations. Determinants of broiler chicken meat quality and factors. The present paper highlights recent information on. Factors affecting tenderness of electrically stimulated poultry carr1ck e. What are the factors affecting beef texture and juiciness. Variation in beef tenderness may be attributed to breed. Marbling is the white flecks of intramuscular fat in meat, most notably red meat. Exploring factors that contribute to beef tenderness. Post mortem factors affecting tendernessmuscle restraint. Factors affecting ruminant meat quality intrinsic factors species meat quality and characteristics differ among animal species, even within more similar or homogenous groups such as small ruminants.
Factors affecting the australian meat industry the meat site. David meisinger, assistant vice president for pork quality for the national pork producers council, identifies nine key areas in the publication a system for assuring pork quality. Meat cuts from carcasses at 24 h postmortem are less tender than cuts taken for several days although they were the same sub primal cuts taken from the same carcasses. Meat toughness depends on the nature, structure, and amount of different connective tissues like collagen and elastin lepetit, 2008.
On the basic level, these factors are meat grain, the amount and composition of connective tissue, and the amount of fat. Factors affecting tenderness and marbling marija spehar, d. Exploring factors that contribute to beef tenderness tracy scheffler department of animal sciences. Research efforts will focus on factors affecting these quality traits and investigate technologies to improve product quality. Many factors affect meat tenderness ashgar and pearson, 1980, thus, a multi disciplinary approach is essential to understand the fundamental mechan.
Significant differences in diameter of muscle fiber and size of bundle were found for the. Variation in meat tenderness is the main factor for consumer dissatisfaction. During this time, changes in ph, temperature, and calcium, affect calpain activity. Preharvest factors affecting beef tenderness in heifers. Juiciness and tenderness are two very important factors when it comes to meat quality. Freezing the carcass prior to recommencing normal aging also increases the tenderness without affecting juiciness or flavor for lamb meat, at least. The size of muscle fibres affect the tenderness of meat. Flavour is another quality attribute that consumers use to.
Thc seai,ch for new methcds of preventing shortening. Of these factors, postmortem factors, particularly temperature, sarcomere length and proteolysis, which affect the conversion of muscle to meat. Genetic and environmental factors affecting meat quality. Factors affecting poultry meat quality the poultry site. Factors affecting poultry meat quality appearance colour poultry meat colour is affected by factors such as bird age, sex, strain, diet. The major factors affecting meat tenderness are maturity of the connective tissues and contractile state of the myofibrillar proteins along with environmental stress, scalding temperature, age of birds, rate of rigor development, rate of chilling and filleting time. Although consumers routinely pay more for cuts of meat that are typically more tender, there is some expectation that the meat will also be juicy. Cummings mirinz centre, agresearch ltd private bag 3115 hamilton, new zealand harvey reed harvey reed consultants private bag hamilton, new zealand. What are the factors that affect the tenderness of meat. Asked in animal life, meat how aging contribute to the tenderness of meat. Although refrigerated storage of meat for several weeks after slaughter aging improves beef tenderness, the majority of tenderization caused by protein degradation occurs in the first 2472 hours postmortem. Marbling affects meats juiciness, tenderness, texture, and flavorattributes that determine eating experience.
Definition of meat quality most papers delivered at this conference have concentrated on. Tenderness is a quality complex to obtain and gauge, and it depends on a number of factors. Meat color texture marbling tenderness juiciness flavor a product of life and death. The fat in lean muscle creates a marble patternhence the name. One biochemical factor that affects beef tenderness is initial tenderness of beef immediately postharvest. Meat quality is a term used to describe a range of attributes of meat. While the precise aetiology is not fully understood, a number of factors have been shown to affect tenderness. Department of animal husbandry, missouri agricultural experiment station columbia. Many factors influence the characteristics of cooked meat.
Tenderness is perhaps the most important of all factors impacting meat eating quality, with others. Low ph meat, also tender, does not have this undesirable texture. From the data obtained the following conclusions were made. The tenderness of meat is influenced by a number of factors including the grain of the meat, the amount of connective tissue, and the amount of fat. Generally speaking, raw meat on the breast should be pale pink while meat on the thigh or leg should be a dark red. Devine technology development group hortresearch private bag 3123 hamilton, new zealand david j. When i cook this product, is it going to taste good.
While the precise aetiology is not fully understood, a number of factors have been shown to. Zgur summary tenderness is, undoubtedly, the most important single meat quality trait. For example, birds that struggle before or during slaughter cause their muscles to run out of energy quicker, and rigor mortis forms much faster than normal. Factors affecting the water holding capacity of red meat products. By the time the meat is in the refrigerated display, its tenderness or otherwise is. Of the nine key areas, four relate with onfarm issues that producers can control. Texture tenderness after consumers buy a poultry product, they relate the quality. Meat tenderness is determined by factors like background toughness, the toughening phase, and tenderization. Factors affecting beef tenderness continue to be a major concern for the beef industry. Before poultry meat quality is addressed, the term quality should be clearly defined as it relates to poultry. Factors affecting consumer perception on meat quality. Fresh meat and poultry have significant problems with consistency in tenderness, color, and flavor. Bos indicus has greater amounts of calpastatin, a protein that interferes with postmortem degradation of muscle 2.