tailieunhanh - Báo cáo nghiên cứu khoa học: " MEAT QUALITY: UNDERSTANDING OF MEAT TENDERNESS AND INFLUENCE OF FAT CONTENT ON MEAT FLAVOR"

This literature review focuses on meat tenderness and flavor, which are most important in determining meat quality, but difficultly predictable and maintained. Meat tenderness primarily relates to muscle tissues while meat flavor is mostly resulted from fatty tissues. | TẠP CHÍ PHÁT TRIỂN KH CN TẬP 9 SÓ12 -2006 MEAT QUALITY UNDERSTANDING OF MEAT TENDERNESS AND Influence of fat content on meat flavor Dinh Tran Nhat Thu University of Technology VNU-HCM Manuscript Received on January 26th 2006 Manuscript Revised November 10 2006 ABSTRACT This literature review focuses on meat tenderness and flavor which are most important in determining meat quality but difficultly predictable and maintained. Meat tenderness primarily relates to muscle tissues while meat flavor is mostly resulted from fatty tissues. Many studies have indicated that not only protein composition of muscle fibers but also handling and slaughtering conditions genetic traits and growth progress could affect meat tenderness. Surprisingly there is somewhat connection between tenderness and flavor through marbling of meat cuts. The more marbling the meat cut has the more flavorful and tender it is. Some clear understandings of those quality traits of meat are important to improve quality of meat and processed meat products. Key words meat quality meat tenderness meat flavor marbling postmortem connective tissues fatty tissues 1. INTRODUCTION Sales of meat are influenced by the appeal of meat to consumers that is described as quality . Many factors determine the quality in meat. It includes requirements of food safety and animal welfare. It also includes the sensory appeal of meat such as palatability and perceived healthiness especially in relation to the amount and type of fat and other fatty components. Meat quality describes how much meat is attractive to consumers. Meat must look good to consumers before satisfying their palate when they decide to buy it. Once the meat is bought cooked and served the aroma tenderness juiciness and flavor must meet the expectations Aberle et al. 2001 . The aroma and juiciness can be improved using spices and cooking method. However the tenderness and flavor depend on textural characteristics composition of meat and many other factors. 2.