La revue Viandes et produits carnés

La revue française de la recherche en viandes et produits carnés  ISSN  2555-8560

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Is there a possibility of meat tenderness protein-biomarkers on the horizon?

Over the years, meat scientists have shown that tenderness is the most important meat quality attribute that determine consumer satisfaction. The challenge of achieving consistency in meat tenderness is a thorn in the industry worldwide. This is mainly due to the amalgamation of many ante and post-mortem factors involved in the tenderisation process. Even though these factors are known and well-studied, there is still a lack of distinct tenderness biomarkers. Up to date, several studies proposed different biomolecules such as proteins as biomarkers for tenderness, but no single biomarker that fulfil the necessary requirements for a tenderness biomarker has been proposed. The lack of tenderness biomarkers is a threat to achieving consistency in meat tenderness grading worldwide.
This article has been translated and updated from « Is there a Possibility of Meat Tenderness Protein-Biomarkers on the Horizon? » published in International Journal of Agriculture Innovations and Research Volume 6, Issue 3, ISSN (Online) 2319-1473.


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