ReviewFood science of animal resources2021
Endogenous Proteolytic Systems and Meat Tenderness: Influence of Post-Mortem Storage and Processing.
Review in Food science of animal resources, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
18 citing papers in PubMed, 55 citations in OpenAlex.
- Replacement of Soybean Meal with Fermented Dried Tomato Pomace Modulates Immune Responses, Antioxidant Gene Expression, and Meat Quality in Boer Goats: Insights from Hepatic Transcriptomics.Animals : an open access journal from MDPI · 2026Article
- Single-nucleus transcriptomics dissects beef quality variation: coordinated reprogramming of myofiber metabolism, FAPs Fate, and ECM-vascular signaling.BMC genomics · 2026Article
- Article
- Dry-Aged Beef: A Global Review of Meat Quality Traits, Microbiome Dynamics, Safety, and Sustainable Strategies.Journal of food science · 2025Review
- Effects of Genotype and Sex on Carcass Traits, Myosin Heavy Chain Isoforms and Meat Characteristics of Pigs.Animals : an open access journal from MDPI · 2025Article
- The Role of COFoods (Basel, Switzerland) · 2025Article
- Meat Quality Traits Using Gelatin-Green Tea Extract Hybrid Electrospun Nanofiber Active Packaging.Foods (Basel, Switzerland) · 2025Article
- Article
- Muscle Proteins, Technological Properties, and Free Amino Acids of Epaxial Muscle Collected from Asian Seabass (Animals : an open access journal from MDPI · 2024Article
- Comparative Study on the Postmortem Proteolysis and Shear Force during Aging of Pork and BeefFood science of animal resources · 2024Article
- Enzymatic hydrolyzation of Cordyceps militaris mushroom extracts and its effect on spent hen chicken.Animal bioscience · 2024Article
- Optimization of dry-aging conditions for chicken meat using the electric field supercooling system.Journal of animal science and technology · 2024Article
- Muscle Hypertrophy Is Linked to Changes in the Oxidative and Proteolytic Systems during Early Tenderization of the Spanish Breed "Asturiana de los Valles".Foods (Basel, Switzerland) · 2024Article
- Aging mechanism for improving the tenderness and taste characteristics of meat.Journal of animal science and technology · 2023Review
- Quality Evaluation of Mackerel Fillets Stored under Different Conditions by Hyperspectral Imaging Analysis.Food science of animal resources · 2023Article
- RNA-Seq exploration of the influence of stress on meat quality in Spanish goats.Scientific reports · 2022Article
- Bibliometric Analysis of Research on the Main Genes Involved in Meat Tenderness.Animals : an open access journal from MDPI · 2022Review
- A comprehensive review of drying meat products and the associated effects and changes.Frontiers in nutrition · 2022Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Meat proteolytic systems play a crucial role in meat tenderisation. Understanding the effects of processing technologies and post-mortem storage conditions on these systems is important due to their crucial role in determining the quality characteristics of meat and meat products. It has recently been proposed that tenderisation occurs due to the synergistic action of numerous endogenous proteolytic systems. There is strong evidence suggesting the importance of μ-calpain during the initial post-mortem aging phase, while m-calpain may have a role during long-term aging. The caspase proteolytic system is also a candidate for cell degradation in the initial stages of conversion of muscle to meat. The role of cathepsins, which are found in the lysosomes, in post-mortem aging is controversial. Lysosomes need to be ruptured, through aging, or other forms of processing to release cathepsins into the cytosol for participation in proteolysis. A combination of optimum storage conditions along with suitable processing may accelerate protease activity within meat, which can potentially lead to improved meat tenderness. Processing technologies such as high pressure, ultrasound, and shockwave processing have been reported to disrupt muscle structure, which can facilitate proteolysis and potentially enhance the aging process. This paper reviews the recent literature on the impacts of processing technologies along with post-mortem storage conditions on the activities of endogenous proteases in meat. The information provided in the review may be helpful in selecting optimum post-mortem meat storage and processing conditions to achieve improved muscle tenderness within shorter aging and cooking times.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.