ReviewJournal of animal science and technology2023
Aging mechanism for improving the tenderness and taste characteristics of meat.
Review in Journal of animal science and technology, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 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.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
16 citing papers in PubMed, 28 citations in OpenAlex.
- Ageing of Goat Meat: Physicochemical Aspects, Sensory Changes and Quality Improvement Strategies.Foods (Basel, Switzerland) · 2026Review
- The future of meat: innovations in production within an expanding and sustainable food system.Food science of animal resources · 2026Review
- Impact of Fruit-Based Sugar Substitutes on Meat Tenderization and Quality Characteristics of Pork Bulgogi.Foods (Basel, Switzerland) · 2026Article
- Strategies to optimize the nutritional profile of mammalian meat for infants and geriatric population.Food science of animal resources · 2026Review
- Dry Ageing Effect on Beef Quality Characteristics from Raramuri Criollo vs. Hereford × Angus.Animals : an open access journal from MDPI · 2026Article
- Wet Ageing of Chilled Young-Giraffe (Foods (Basel, Switzerland) · 2026Article
- Effects of Ante-Mortem Vitamin DAnimals : an open access journal from MDPI · 2026Article
- Dynamic Metabolic Changes During Postmortem Aging of Yili Horsemeat Revealed by Untargeted Metabolomics.Animals : an open access journal from MDPI · 2026Article
- Comparative Effects of Dry and Wet Aging on Quality, Flavor Development, and Metabolomic Profiles in Grouper Fillets.Aquaculture nutrition · 2026Article
- From Muscle Fibers to Functional Foods: Bridging Conventional and Cultivated Approaches.Advances in biochemical engineering/biotechnology · 2026Review
- Effect of Wet Aging on the Meat Quality of Two Cuts (Animals : an open access journal from MDPI · 2025Article
- A Comprehensive Review of Technological Advances in Meat Safety, Quality, and Sustainability for Public Health.Foods (Basel, Switzerland) · 2025Review
- Beef quality attributes of cattle fed diets containing graded levels of spineless cactus (Opuntia ficus-indica) cladodes.Tropical animal health and production · 2025Article
- Dry-Aged Beef: A Global Review of Meat Quality Traits, Microbiome Dynamics, Safety, and Sustainable Strategies.Journal of food science · 2025Review
- A Novel Electromagnetic Response Measurement System for Continuous Monitoring of Meat Aging.Foods (Basel, Switzerland) · 2025Article
- Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Tenderness and taste characteristics of meat are the key determinants of the meat choices of consumers. This review summarizes the contemporary research on the molecular mechanisms by which postmortem aging of meat improves the tenderness and taste characteristics. The fundamental mechanism by which postmortem aging improves the tenderness of meat involves the operation of the calpain system due to apoptosis, resulting in proteolytic enzyme-induced degradation of cytoskeletal myofibrillar proteins. The improvement of taste characteristics by postmortem aging is mainly explained by the increase in the content of taste-related peptides, free amino acids, and nucleotides produced by increased hydrolysis activity. This review improves our understanding of the published research on tenderness and taste characteristics of meat and provides insights to improve these attributes of meat through postmortem aging.
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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.