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Enzymes in the meat industry

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Enzymes in Food Processing

Abstract

Meat has a special place in our diet and is often the most important component of a meal. Indeed, the amount spent on meat or meat products each week can be as much as a third of the household food budget. As meat is an expensive commodity, much care is generally taken in the selection of cuts or joints at the butcher’s shop or supermarket counter. However, whereas we buy our meat mainly on the basis of its appearance, the most important quality for the consumer, tenderness, can only be determined satisfactorily by eating the meat after it is cooked. Attempts so far to provide tests for such quality on carcasses or primal cuts of meat have met with limited success. In addition to the effect of growth rate, eating quality can be influenced by various factors in the slaughter operation. For example, stressful treatment of a well-finished animal pre-slaughter, or careless handling of the carcass after slaughter can produce meat that is unattractive or tough and unacceptable to the consumer. Furthermore, meat that is sold too soon after slaughter will also be of an inferior quality as the carcass needs sufficient hanging time under good storage conditions to develop full tenderness and flavour. Toughness due to poor handling or inadequate ageing is referred to as myofibrillar toughness and can be regulated to some extent.

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  1. D. J. Etherington
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  1. University of Nottingham, UK

    G. A. Tucker (Reader in Applied Biochemistry) (Reader in Applied Biochemistry)

  2. Harris (Ipswich) Ltd, Suffolk, UK

    L. F. J. Woods (Technical Manager) (Technical Manager)

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© 1995 Springer Science+Business Media Dordrecht

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Etherington, D.J., Bardsley, R.G. (1995). Enzymes in the meat industry. In: Tucker, G.A., Woods, L.F.J. (eds) Enzymes in Food Processing. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2147-1_5

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  • DOI: https://doi.org/10.1007/978-1-4615-2147-1_5

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-5897-8

  • Online ISBN: 978-1-4615-2147-1

  • eBook Packages: Springer Book Archive

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