Post-Harvest Strategies to Improve Tenderness of Underutilized Mature Beef: A Review

• 영문명: Post-Harvest Strategies to Improve Tenderness of Underutilized Mature Beef: A Review
• 발행기관: 한국축산식품학회
• 저자명: Jacob R. Tuell Mariah J. Nondorf Yuan H. Brad Kim
• 간행물 정보: 『Food Science of Animal Resources』Food Science of Animal Resources 제42권 제5호, 723~743쪽, 전체 21쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2022.09.30

영문 초록

Beef muscles from mature cows and bulls, especially those originating from the extremities of the carcass, are considered as underutilized due to unsatisfactory palatability. However, beef from culled animals comprises a substantial proportion of the total slaughter in the US and globally. Modern consumers typically favor cuts suitable for fast, dry-heat cookery, thereby creating challenges for the industry to market inherently tough muscles. In general, cull cow beef would be categorized as having a lower extent of postmortem proteolysis compared to youthful carcasses, coupled with a high amount of background toughness. The extent of cross-linking and resulting insolubility of intramuscular connective tissues typically serves as the limiting factor for tenderness development of mature beef. Thus, numerous post-harvest strategies have been developed to improve the quality and palatability attributes, often aimed at overcoming deficiencies in tenderness through enhancing the degradation of myofibrillar and stromal proteins or physically disrupting the tissue structure. The aim of this review is to highlight existing and recent innovations in the field that have been demonstrated as effective to enhance the tenderness and palatability traits of mature beef during the chilling and postmortem aging processes, as well as the use of physical interventions and enhancement.

목차

Introduction

Factors Influencing Tenderness of Mature Beef

Post-Harvest Strategies

Summary and Conclusion

Conflicts of Interest

Acknowledgements

Author Contributions

Ethics Approval

References

키워드

beef tenderness cull cow beef collagen solubility dry aging fresh beef tumbling postmortem proteolysis vascular chilling