4. Aging/Tenderization Mechanisms

  1. Fidel Toldrá Ph.D. research professor member Fellow
  1. Brian C. Bowker,
  2. Janet S. Eastridge,
  3. Ernie W. Paroczay,
  4. Janice A. Callahan and
  5. Morse B. Solomon

Published Online: 23 FEB 2010

DOI: 10.1002/9780813820897.ch4

Handbook of Meat Processing

Handbook of Meat Processing

How to Cite

Bowker, B. C., Eastridge, J. S., Paroczay, E. W., Callahan, J. A. and Solomon, M. B. (2010) Aging/Tenderization Mechanisms, in Handbook of Meat Processing (ed F. Toldrá), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780813820897.ch4

Editor Information

  1. Department of Food Science, Instituto de, Agroquímica y Tecnología de Alimentos (CSIC), PO Box 73, 46100 Burjassot, Valencia, Spain

Author Information

  1. Food Technology and Safety Laboratory, Bldg 201, BARC-East, Beltsville, Maryland 20705, USA

Publication History

  1. Published Online: 23 FEB 2010
  2. Published Print: 26 MAR 2010

ISBN Information

Print ISBN: 9780813821825

Online ISBN: 9780813820897

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Keywords:

  • aging/tenderization mechanisms;
  • tenderness development in postmortem skeletal muscle - complex phenomenon;
  • enzyme systems and roles in proteolysis associated with aging tenderization of meat;
  • cathepsins, acid proteases located in lysosomes;
  • proteasome, or multicatalytic proteinase complex (MCP);
  • current enzymatic model of postmortem proteolysis and aging tenderization;
  • apoptosis theory of aging tenderization;
  • proteomic approaches in studying aging tenderization;
  • proteomic-based and high-resolution studies on aged muscle;
  • new insights into mechanisms of aging tenderization in meat

Summary

This chapter contains sections titled:

  • Introduction

  • Enzyme Systems

  • Current Enzymatic Model of Postmortem Proteolysis and Aging Tenderization

  • Apoptosis Theory of Aging Tenderization

  • Instrinsic Muscle Factors Influencing Postmortem Proteolysis

  • Nonenzymatic Mechanisms of Aging Tenderization

  • Emerging Use of Proteomic Approaches to Study Aging Tenderization

  • Conclusions

  • References