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Applied and Emerging Methods for Meat Tenderization: A Comparative Perspective

Bhat, Zuhaib F., Morton, James D., Mason, Susan L., Bekhit, Alaa El‐Din A.
Comprehensive reviews in food science and food safety 2018 v.17 no.4 pp. 841-859
animals, death, electric field, electrical treatment, energy efficiency, enzymes, high pressure treatment, livestock and meat industry, meat, methodology, muscles, proteolysis, tenderizing
The tenderization process, which can be influenced by both pre‐ and post‐slaughter interventions, begins immediately after an animal's death and is followed with the disruption of the muscle structure by endogenous proteolytic systems. The post‐slaughter technological interventions like electrical stimulation, suspension methods, blade tenderization, tumbling, use of exogenous enzymes, and traditional aging are some of the methods currently employed by the meat industry for improving tenderness. Over the time, technological advancement resulted in development of several novel methods, for maximizing the tenderness, which are being projected as quick, economical, nonthermal, green, and energy‐efficient technologies. Comparison of these advanced technological methods with the current applied industrial methods is necessary to understand the feasibility and benefits of the novel technology. This review discusses the benefits and advantages of different emerging tenderization techniques such as hydrodynamic‐pressure processing, high‐pressure processing, pulsed electric field, ultrasound, SmartStretch™, Pi‐Vac Elasto‐Pack® system, and some of the current applied methods used in the meat industry.