Meat tenderness: Physical and biochemical facts related to agricultural and industrial process.

Nowadays,the problem of meat tenderness is of great concern amongproducers because this parameter has become the mostimportant criteria upon which consumers judge meat quality.This problem is especially critical when it is also a provenfact that one of every four sensorial experiences of theconsumer...

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Detalles Bibliográficos
Autor: Chacón Villalobos, Alejandro
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2004
País:Costa Rica
Institución:Universidad de Costa Rica
Repositorio:Portal de Revistas UCR
Idioma:español
OAI Identifier:oai:portal.ucr.ac.cr:article/11918
Acceso en línea:https://revistas.ucr.ac.cr/index.php/agromeso/article/view/11918
Access Level:acceso abierto
Palabra clave:meat
biochemistry
tenderness
calpain
enzymes.
carne
bioquímica
suavidad
calpaina
enzimas.
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spelling Meat tenderness: Physical and biochemical facts related to agricultural and industrial process.La suavidad de la carne: implicaciones físicas y bioquímicas asociadas al manejo y proceso agroindustrial.Chacón Villalobos, Alejandromeatbiochemistrytendernesscalpainenzymes.carnebioquímicasuavidadcalpainaenzimas.Nowadays,the problem of meat tenderness is of great concern amongproducers because this parameter has become the mostimportant criteria upon which consumers judge meat quality.This problem is especially critical when it is also a provenfact that one of every four sensorial experiences of theconsumer is unsatisfactory when eating meat. This paperoverviews the main aspects determining meat tendernesssuch has structural and chemical composition of meat,muscular contraction, biochemical postmortem changes(rigor mortis and meant aging) and the general effects causedby industrial processing when cooking and freezing. Generalmethods for improving meat tenderness and the biochemicalactivity of the calcium ion dependent papain like cisteineproteases (CALPAIN) are also reviewed.Actualmente, el problema de la suavidad de la carne representauna gran preocupación entre los productores, dado queesta variable ha demostrado ser el principal criterio con baseal cual los consumidores juzgan la calidad de la carne. Elproblema es especialmente importante si se considera queuna de cada cuatro degustaciones de la carne resultan insatisfactoriaspara el consumidor. Este trabajo abordó los principalesaspectos asociados con la suavidad de la carne tales comola estructura y composición de la carne, el fenómeno dela contracción muscular, los cambios bioquímicos post mortemcomo el rigor mortis y la maduración, y el efecto generaldebido a las operaciones del procesamiento industrial comola cocción y el congelamiento. Métodos generales para elmejoramiento de la suavidad son discutidos, así como la actividadbioquímica e importancia de las enzimas CALPAINAS(calcium ion dependent papain like cisteine proteases).Universidad de Costa Rica2004-08-19info:eu-repo/semantics/publishedVersionContributionartículo originalhttp://purl.org/coar/resource_type/c_2df8fbb1info:eu-repo/semantics/articleapplication/pdfhttps://revistas.ucr.ac.cr/index.php/agromeso/article/view/1191810.15517/am.v15i2.11918Agronomía Mesoamericana; 2004: Agronomía Mesoamericana: Vol. 15, Issue 2 (July-December); 225-243 Agronomía Mesoamericana; 2004: Agronomía Mesoamericana: Vol 15, Nº 2 (Julio-diciembre); 225-243Agronomía Mesoamericana; 2004: Agronomía Mesoamericana: Vol 15, Nº 2 (Julio-diciembre); 225-2432215-36081021-7444reponame:Portal de Revistas UCRinstname:Universidad de Costa Ricainstacron:UCRspahttps://revistas.ucr.ac.cr/index.php/agromeso/article/view/11918/11224acceso abiertohttp://purl.org/coar/access_right/c_abf2info:eu-repo/semantics/openAccess2023-06-16T13:55:19Zoai:portal.ucr.ac.cr:article/11918Portal de revistashttps://revistas.ucr.ac.cr/Universidadhttp://www.ucr.ac.crhttps://revistas.ucr.ac.cr/index.php/index/oaijorge.polanco@ucr.ac.crCosta RicaNo aplicaNo aplicaNo aplicaopendoar:2025-08-13T10:28:42.936Portal de Revistas UCR - Universidad de Costa Ricafalse
dc.title.none.fl_str_mv Meat tenderness: Physical and biochemical facts related to agricultural and industrial process.
La suavidad de la carne: implicaciones físicas y bioquímicas asociadas al manejo y proceso agroindustrial.
title Meat tenderness: Physical and biochemical facts related to agricultural and industrial process.
spellingShingle Meat tenderness: Physical and biochemical facts related to agricultural and industrial process.
Chacón Villalobos, Alejandro
meat
biochemistry
tenderness
calpain
enzymes.
carne
bioquímica
suavidad
calpaina
enzimas.
title_short Meat tenderness: Physical and biochemical facts related to agricultural and industrial process.
title_full Meat tenderness: Physical and biochemical facts related to agricultural and industrial process.
title_fullStr Meat tenderness: Physical and biochemical facts related to agricultural and industrial process.
title_full_unstemmed Meat tenderness: Physical and biochemical facts related to agricultural and industrial process.
title_sort Meat tenderness: Physical and biochemical facts related to agricultural and industrial process.
dc.creator.none.fl_str_mv Chacón Villalobos, Alejandro
author Chacón Villalobos, Alejandro
author_facet Chacón Villalobos, Alejandro
author_role author
dc.subject.none.fl_str_mv meat
biochemistry
tenderness
calpain
enzymes.
carne
bioquímica
suavidad
calpaina
enzimas.
topic meat
biochemistry
tenderness
calpain
enzymes.
carne
bioquímica
suavidad
calpaina
enzimas.
description Nowadays,the problem of meat tenderness is of great concern amongproducers because this parameter has become the mostimportant criteria upon which consumers judge meat quality.This problem is especially critical when it is also a provenfact that one of every four sensorial experiences of theconsumer is unsatisfactory when eating meat. This paperoverviews the main aspects determining meat tendernesssuch has structural and chemical composition of meat,muscular contraction, biochemical postmortem changes(rigor mortis and meant aging) and the general effects causedby industrial processing when cooking and freezing. Generalmethods for improving meat tenderness and the biochemicalactivity of the calcium ion dependent papain like cisteineproteases (CALPAIN) are also reviewed.
publishDate 2004
dc.date.none.fl_str_mv 2004-08-19
dc.type.none.fl_str_mv info:eu-repo/semantics/publishedVersion
Contribution
artículo original
http://purl.org/coar/resource_type/c_2df8fbb1
info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://revistas.ucr.ac.cr/index.php/agromeso/article/view/11918
10.15517/am.v15i2.11918
url https://revistas.ucr.ac.cr/index.php/agromeso/article/view/11918
identifier_str_mv 10.15517/am.v15i2.11918
dc.language.none.fl_str_mv spa
language spa
dc.relation.none.fl_str_mv https://revistas.ucr.ac.cr/index.php/agromeso/article/view/11918/11224
dc.rights.none.fl_str_mv acceso abierto
http://purl.org/coar/access_right/c_abf2
info:eu-repo/semantics/openAccess
rights_invalid_str_mv acceso abierto
http://purl.org/coar/access_right/c_abf2
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidad de Costa Rica
publisher.none.fl_str_mv Universidad de Costa Rica
dc.source.none.fl_str_mv Agronomía Mesoamericana; 2004: Agronomía Mesoamericana: Vol. 15, Issue 2 (July-December); 225-243
Agronomía Mesoamericana; 2004: Agronomía Mesoamericana: Vol 15, Nº 2 (Julio-diciembre); 225-243
Agronomía Mesoamericana; 2004: Agronomía Mesoamericana: Vol 15, Nº 2 (Julio-diciembre); 225-243
2215-3608
1021-7444
reponame:Portal de Revistas UCR
instname:Universidad de Costa Rica
instacron:UCR
instname_str Universidad de Costa Rica
instacron_str UCR
institution UCR
reponame_str Portal de Revistas UCR
collection Portal de Revistas UCR
repository.name.fl_str_mv Portal de Revistas UCR - Universidad de Costa Rica
repository.mail.fl_str_mv jorge.polanco@ucr.ac.cr
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score 15,198674

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