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Ageing of Meat

This document discusses methods for improving meat tenderness. It explains that tenderness is the most important palatability factor for consumers. The tenderness of meat is primarily determined by the amount of connective tissue and degree of muscle contraction. There are different types of muscles in animals - muscles of locomotion which are less tender due to more use, and muscles of attachment which are more tender due to less work. Common methods to improve tenderness include dry aging, wet aging, electrical stimulation, mechanical tenderization such as blade tenderization, grinding, and use of proteolytic enzymes from plants. Tenderness can be evaluated using the Warner-Brazler shear force test.

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Poorani Arunachalam
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620 views

Ageing of Meat

This document discusses methods for improving meat tenderness. It explains that tenderness is the most important palatability factor for consumers. The tenderness of meat is primarily determined by the amount of connective tissue and degree of muscle contraction. There are different types of muscles in animals - muscles of locomotion which are less tender due to more use, and muscles of attachment which are more tender due to less work. Common methods to improve tenderness include dry aging, wet aging, electrical stimulation, mechanical tenderization such as blade tenderization, grinding, and use of proteolytic enzymes from plants. Tenderness can be evaluated using the Warner-Brazler shear force test.

Uploaded by

Poorani Arunachalam
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPT, PDF, TXT or read online on Scribd
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Improving Meat Tenderness

Fundamental Aspects of Meat


Tenderness
Background Aspects of Tenderness
Primarily Connective Tissue
Muscle use
Age

Contractile Machinery
Degree of contraction

Muscle Structure

Muscle Structure

METHODS USED TO
TENDERIZE MEAT

PALATABILITY

Of the six meat palatability factors


(tenderness, juiciness, flavor, aroma, color,
texture), tenderness is generally considered
the most important palatability factor by the
consumer.
In recent years, the meat industry has made
great progress in improving tenderness both
through genetics improvement and meat
science technology.

DIFFERENT MUSCLES

Different muscles in the meat animal have different


functions.
Some muscles are defined as muscles of
locomotion. These muscles are used to move the
animal and as a result of this function, they are less
tender.
The other muscles in the meat animal are called
muscles of attachment. They do very little work and
as a result of less work they are more tender.
They are often called middle meats and they sell for
a higher price because of their tenderness.
Muscles found in the loin and rib are examples of
muscles of attachment.

Muscles of attachment

Major muscles of locomotion

A METHOD OF TENDERNESS EVALUATION


Warner- Brazler Shear Force

Cooking to measure tenderness by


shear force value

Coring for shear force


measurements

Shear values less than 7 VERY


TENDER
7 to 10 tenderness decreases as shear
value increases
10 and up -- tough

TENDERIZATION
PROCEDUIRES
DRY AGING
WET AGING
ELECTRICAL STIMUALTION
MECHANICAL TENDERIZATION
GRINDING
CHEMICAL

DRY AGING

VACUUM PACKAGING
WET AGING

PROTEOLYTIC ENZYMES
Cathepsins from lysosomes
Calpain two types u & m
Macro Ca++ and Micro Ca++
Calpastatin depresses Calpain action

ELECTRICAL
STIMULATION

TEXAS TENDER STRETCH

MECHANICAL
TENDERIZATION
Blade tenderizing
Stainless steel blades
Penetrating the muscle

BLADE TENDERIZATION

CHEMICAL TENDERIZERS
Papain extracted from papaya
Bromelain extracted from pineapple
Ficin extracted from figs

CHEMICAL TENDERIZERS
Primal cuts such the rib or loin care
injected with the enzyme

The steaks are cut from the primal cuts


and cooked.

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