Factors affecting tenderness of meat

Factors affecting poultry meat quality appearance colour poultry meat colour is affected by factors such as bird age, sex, strain, diet. Preharvest factors affecting beef tenderness in heifers. Many factors affect meat tenderness ashgar and pearson, 1980, thus, a multi disciplinary approach is essential to understand the fundamental mechan. Many factors influence the characteristics of cooked meat. 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. Variation in meat tenderness is the main factor for consumer dissatisfaction. Factors affecting the australian meat industry the meat site. Significant differences in diameter of muscle fiber and size of bundle were found for the. Biochemical factors affecting beef tenderness webb. Low ph meat, also tender, does not have this undesirable texture. 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. 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. Factors influencing meat quality world ostrich association. Asked in animal life, meat how aging contribute to the tenderness of meat.

Meat fibres and tenderness factors meat cutting and. Factors affecting the water holding capacity of red meat products. Animals that produce leaner carcasses result in meat that is more variable in apprearance, palatability, and processing characteristics. 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. Color of meat depends upon the presence of the muscle pigments myoglobin and hemoglobin. Factors affecting tenderness of electrically stimulated.

Determinants of broiler chicken meat quality and factors. The social and economic climate may markedly influence the importance attached to palatability and tenderness. Juiciness and tenderness are two very important factors when it comes to meat quality. Factors affecting poultry meat quality the poultry site. Factors affecting tenderness and marbling marija spehar, d. Both factors are influenced by the cut of meat you choose and how long the. 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. Genetic and environmental factors affecting meat quality. Fresh meat and poultry have significant problems with consistency in tenderness, color, and flavor.

Consumer research suggests that tenderness is a very important element of eating quality and that variations in tenderness affect the decision to repurchase. Factors affecting tenderness during heating of meat sciencedirect. Variation in beef tenderness may be attributed to breed. Meat toughness depends on the nature, structure, and amount of different connective tissues like collagen and elastin lepetit, 2008. Factors affecting consumer perception on meat quality. Tenderness is a quality complex to obtain and gauge, and it depends on a number of factors. During this time, changes in ph, temperature, and calcium, affect calpain activity. Meat color texture marbling tenderness juiciness flavor a product of life and death. When the connective tissue in meat is diluted during period of rapid growth, toughness of meat occured. Consumers behaviour is influenced by several questions. The fat in lean muscle creates a marble patternhence the name. Tenderness is perhaps the most important of all factors impacting meat eating quality, with others. The proteolysis is also one of factors affecting meat tenderness. Research efforts will focus on factors affecting these quality traits and investigate technologies to improve product quality.

As tenderness improved during aging, extractable sodium, magnesium, and calcium were. Ground meat and cubed usually made from trimmings can be cooked by dry heat or moist heat. 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 beef tenderness continue to be a major concern for the beef industry. Meat scientists have examined the biochemical factors impacting beef tenderness for decades. The maturity of connective tissue is a function of chemical cross bonding of. On the basic level, these factors are meat grain, the amount and composition of connective tissue, and the amount of fat. Thc seai,ch for new methcds of preventing shortening. A study of some factors affecting its change with cooking and a new means of measurement r. This research is designed to address those genetic and environmental factors that affect meat quality to produce meat. 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.

Both factors are influenced by the cut of meat you choose and how long the meat is cooked. 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. What are the factors that affect the tenderness of meat. This is a difficult task, because quality is in the eye of the.

One biochemical factor that affects beef tenderness is initial tenderness of beef immediately postharvest. Before poultry meat quality is addressed, the term quality should be clearly defined as it relates to poultry. Exploring factors that contribute to beef tenderness tracy scheffler department of animal sciences. Influence of ultimate ph on meat quality and consumer. Factors affecting the australian meat industry 26 august 2009 drought, domestic and foreign meat demand, exchange rate fluctuations and global trade barriers are all drivers that are affecting the australian red meat indsutry according to a report from abare.

What factors affect the tenderness of the meat we buy in the supermarket. The more a muscle is used, the stronger, and therefore tougher, the cut of meat will be. What are the factors affecting beef texture and juiciness. The quality of fresh pork is determined by many factors, including genetics, nutrition, handling and processing. However, this is not always the case, as coloration can be affected by factors including the age, sex, strain, and diet of the bird, as well as factors that arise from processing such as preslaughter conditions the department. Meat tenderness is determined by factors like background toughness, the. Marbling is the white flecks of intramuscular fat in meat, most notably red meat. From the data obtained the following conclusions were made. Stress prior to slaughter is one of the most important influences on ultimate meat tenderness. Of the nine key areas, four relate with onfarm issues that producers can control. 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.

When i cook this product, is it going to taste good. The objective of this document is to provide basic information on the different factors that influence meat quality as guidelines for the industry. Freezing the carcass prior to recommencing normal aging also increases the tenderness without affecting juiciness or flavor for lamb meat, at least. Flavour is another quality attribute that consumers use to. 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. Meat tenderness is determined by factors like background toughness, the toughening phase, and tenderization.

Factors affecting tenderness during heating of meat. Department of animal husbandry, missouri agricultural experiment station columbia. Definition of meat quality most papers delivered at this conference have concentrated on. While the precise aetiology is not fully understood, a number of factors have been shown to. The present paper highlights recent information on.

The present paper highlights recent information on the factors that affect tenderness. Meat tenderness is a complex attribute influenced by many structural and metabolic factors, mainly connective tissue concentration, final ph, muscle contraction during rigor mortis, and probably the most important, activity of proteolytic enzymes, calpains and cathepsins kusec et al. Post mortem factors affecting tendernessmuscle restraint. While the precise aetiology is not fully understood, a number of factors have been shown to affect tenderness. Post mortem factors affecting tenderness the toughenins effect of cdd shortening is now fairly clear in view c. And the longer meat is cooked, the more liquid it loses and the tougher it becomes. 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. By the time the meat is in the refrigerated display, its tenderness or otherwise is. Bos indicus has greater amounts of calpastatin, a protein that interferes with postmortem degradation of muscle 2. 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.

Factors affecting the water holding capacity of red meat. Texture tenderness after consumers buy a poultry product, they relate the quality. Factors affecting tenderness of electrically stimulated poultry carr1ck e. Devine technology development group hortresearch private bag 3123 hamilton, new zealand david j. Groom agricultural development and advisory service adas, ministry of agriculture, fisheries and food, cambridge uk 1. Meat juiciness is also an attribute valued by most consumers. Meat quality is a term used to describe a range of attributes of meat. The size of muscle fibres affect the tenderness of meat. Marbling affects meats juiciness, tenderness, texture, and flavorattributes that determine eating experience. Poultry meat color is affected by factors such as bird age, sex, strain, diet, intramuscular fat, meat moisture content, preslaughter conditions and processing variables. Zgur summary tenderness is, undoubtedly, the most important single meat quality trait. Most of the customers thought that dark meat has low quality and less tender compared to fresh red and bright meat color.

Factors affecting choice of cooking methods in meat least tender cuts from shanks, breast, brisket, and flank are cooked by moist heat. The panel preferred meat of animals with a 3h journey as opposed to animals with 30 min. To identify the tender, intermediate and tough major muscles of the carcass, and to demonstrate the reasons for. 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. Tenderness key factors postmortem protein degradation connective tissue. 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.

Study of the factors influencing tenderness and texture of beef. For a liquid to affect the tenderness of meat the meat must be cooked in the liquid this is called braising or stewing. Factors affecting poultry meat tenderness intrinsic factors. Exploring factors that contribute to beef tenderness.