Aging mechanism for improving the tenderness and taste characteristics of meat
Seon-Tea Joo, Eun-Yeong Lee, Yu-Min Son, Md. Jakir Hossain, Chan-Jin Kim, So-Hee Kim, Young-Hwa Hwang · 2023
Read Aging mechanism for improving the tenderness and taste characteristics of meat by Seon-Tea Joo, Eun-Yeong Lee, Yu-Min Son, Md. Jakir Hossain, Chan-Jin Kim, So-Hee Kim, Young-Hwa Hwang (2023) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-11007300.txt.
Description
Seon-Tea Joo and co-authors review how aging meat after slaughter improves it in a 2023 paper. Tenderness and taste decide what meat buyers choose. Aging, holding meat under controlled cold, is the classic way to lift both. The review sums up the molecular story behind those gains, drawing on recent research.
Tenderness improves as a calcium-driven enzyme system, the calpains, wakes during cell death and cuts key structural proteins in the fibers. Taste improves as breakdown frees flavorful pieces: small peptides, free amino acids, and nucleotides build up. The authors connect each change to the eating experience. Their synthesis offers meat scientists clear targets for tuning aging time and conditions.
Catalog record
| CREATOR | Seon-Tea Joo, Eun-Yeong Lee, Yu-Min Son, Md. Jakir Hossain, Chan-Jin Kim, So-Hee Kim, Young-Hwa Hwang |
|---|---|
| YEAR | 2023 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 30 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |