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Improving Meat Tenderness

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Fundamental Aspects of Meat

Tenderness

• Background Aspects of Tenderness

 – Primarily Connective Tissue

• Muscle use

•  Age

• Contractile Machinery

 – egree of contraction

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Muscle !tructure

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Muscle !tructure

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M"T#$! %!" T$

T"&"'I(" M"AT

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PA)ATABI)IT*

•  Of the six meat palatability factors(tenderness, juiciness, flavor, aroma, color, texture), tenderness is generally considered

the most important palatability factor by theconsumer.

• In recent years, the meat industry has madegreat progress in improving tenderness both

through genetics improvement and meatscience technology.

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IFF"'"&T M%!C)"!

Different muscles in the meat animal have differentfunctions.

• Some muscles are defined as muscles oflocomotion. hese muscles are used to move the

animal and as a result of this function, they are lesstender.•  he other muscles in the meat animal are called

muscles of attachment. hey do very little !or" andas a result of less !or" they are more tender .

•  hey are often called middle meats and they sell fora higher price because of their tenderness.• #uscles found in the loin and rib are examples of

muscles of attachment.

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Muscles of attachment

Ma+or muscles of locomotion

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 A M"T#$ $F T"&"'&"!! ",A)%ATI$&

-arner. Bra/ler !hear Force

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Cooking to measure tenderness by

shear force value

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Coring for shear force

measurements

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• Shear values less than $ – ,"'*

T"&"'

• 0 to 12 – tenderness decreases as shear

value increases

• 12 and up .. tough

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T"&"'I(ATI$&P'$C"%I'"!

'* A3I&3

-"T A3I&3

")"CT'ICA) !TIM%A)TI$&

M"C#A&ICA) T"&"'I(ATI$&

3'I&I&3C#"MICA)

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'* A3I&3

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,AC%%M PAC4A3I&3

-"T A3I&3

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PROTEOLYTIC ENZYMES 

• Cathepsins from lysosomes

• Calpain – t5o types u 6 m• Macro Ca77 and Micro Ca77

• Calpastatin – depresses Calpain action

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")"CT'ICA)

!TIM%)ATI$&

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%&'S %D% S%*+ 

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M"C#A&ICA)

T"&"'I(ATI$&

Blade tenderi/ing

!tainless steel 8ladesPenetrating the muscle

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B)A" T"&"'I(ATI$&

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C#"MICA) T"&"'I("'!

 – Papain e9tracted from papaya

 – Bromelain e9tracted from pineapple

 – Ficin e9tracted from figs

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C#"MICA) T"&"'I("'!

• rimal cuts such the rib or loin care

injected !ith the en-yme

• he stea"s are cut from the primal cutsand coo"ed.