Manipulating processing to generate meat quality attributes
appropriate for diverse markets
N.J. Simmons, C.C. Daly and K.V. Gilbert
Food Systems & Technology, AgResearch, Ruakura, Private Bag
3123, Hamilton, New Zealand
Proceedings of the New Zealand Society of Animal Production.
2000, 60: 107-109
The optimal processing conditions for different meat quality
attributes can often be conflicting. For example, conditions that
maximise the rate of tenderisation may be responsible for increased drip
and cooking loss, a reduction in colour stability and changes in
textural characteristics. The conditions for optimal processing can
therefore be defined as those conditions that establish the best
compromise between conflicting meat quality requirements for different
end-uses or markets. Methods of defining processing specifications
tailored to defined endpoints are considered, specifically through the
control of the rate of rigor mortis onset using combinations of
electrical inputs and chilling regime.
Keywords: NZSAPAB;
meat quality; meat processing; tenderness; texture
Last Updated 12-07-2000
