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Meat Sci. 2018 Oct;144:74-90. doi: 10.1016/j.meatsci.2018.04.031. Epub 2018 May 4.

Understanding postmortem biochemical processes and post-harvest aging factors to develop novel smart-aging strategies.

Author information

1
Meat Science and Muscle Biology Lab, Department of Animal Sciences, Purdue University, West Lafayette, IN 47907, USA. Electronic address: bradkim@purdue.edu.
2
Meat Science and Muscle Biology Lab, Department of Animal Sciences, Purdue University, West Lafayette, IN 47907, USA.
3
AgResearch Ltd, Ruakura Research Centre, Private Bag 3123, Hamilton 3240, New Zealand.
4
Department of Animal Science, Iowa State University, Ames, IA 50011, United States.
5
Department of Animal Sciences and Industry, Kansas State University, Manhattan, KS 66506, USA.

Abstract

Postmortem aging is a value-adding process and has been extensively practiced by the global meat industry for years. The rate and extent of aging impacts on meat quality characteristics are greatly affected by various biochemical/physiological changes occurring during the pre-rigor phase through post-rigor aging processes. This should also mean that the positive aging impacts on eating quality attributes can be further maximized through establishing specific post-harvest aging strategies. In this review, we propose the smart-aging concept, which is to develop innovative template strategies through identifying optimal aging regimes to maximize positive aging impacts on meat quality and value. The concept requires a good understanding of the physical, biochemical and post-harvest factors that affect the aging of beef. This knowledge coupled with the ability to non-invasively determine muscle composition early postmortem will create opportunities to tailor the process of muscle conversion to meat and the subsequent aging processes to deliver meat with consistent and improved eating qualities and functionality.

KEYWORDS:

Apoptosis; Dry-aging; Postmortem aging; Proteolysis; Small heat shock proteins; Smart-aging

PMID:
29731371
DOI:
10.1016/j.meatsci.2018.04.031
[Indexed for MEDLINE]

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