Role of Enzymatic Reactions in Meat Processing and Use of Emerging Technologies for Process Intensification
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Publication date
2023-05-10ISSN
2304-8158
Abstract
Meat processing involves different transformations in the animal muscle after slaughtering, which results in changes in tenderness, aroma and colour, determining the quality of the final meat product. Enzymatic glycolysis, proteolysis and lipolysis play a key role in the conversion of muscle into meat. The accurate control of enzymatic reactions in meat muscle is complicated due to the numerous influential factors, as well as its low reaction rate. Moreover, exogenous enzymes are also used in the meat industry to produce restructured products (transglutaminase), to obtain bioactive peptides (peptides with antioxidant, antihypertensive and gastrointestinal activity) and to promote meat tenderization (papain, bromelain, ficin, zingibain, cucumisin and actinidin). Emerging technologies, such as ultrasound (US), pulsed electric fields (PEF), moderate electric fields (MEF), high-pressure processing (HPP) or supercritical CO2 (SC-CO2), have been used to intensify enzymatic reactions in different food applications. This review aims to provide an overview of the enzymatic reactions taking place during the processing of meat products, how they could be intensified by using emerging technologies and envisage potential applications.
Document Type
Article
Document version
Published version
Language
English
Subject (CDU)
663/664 - Food and nutrition. Enology. Oils. Fat
Pages
25
Publisher
MDPI
Is part of
Foods
Citation
Abril, Blanca, Ricard Bou, Jose V. García-Pérez, and Jose Benedito. 2023. "Role Of Enzymatic Reactions In Meat Processing And Use Of Emerging Technologies For Process Intensification". Foods 12 (10): 1940. doi:10.3390/foods12101940.
Grant agreement number
INIA/Programa Estatal de I+D+I orientada a los retos de la sociedad/RTA2017-00024-C04-03/ES/Tecnologías emergentes para la obtención de zinc-protoporfirina y proteinas funcionales a partir de co-productos cárnicos/
INIA/Programa Estatal de I+D+I orientada a los retos de la sociedad/RTA2017-00024-C04-02/ES/ Desarrollo de ingredientes tecnofuncionales a partir de co-productos de origen animal/
Program
Funcionalitat i Seguretat Alimentària
This item appears in the following Collection(s)
- ARTICLES CIENTÍFICS [2805]
Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by/4.0/