Role of Enzymatic Reactions in Meat Processing and Use of Emerging Technologies for Process Intensification

Author:

Abril Blanca1ORCID,Bou Ricard2ORCID,García-Pérez Jose V.1,Benedito Jose1ORCID

Affiliation:

1. Department of Food Technology, Universitat Politècnica de València, 46022 Valencia, Spain

2. Food Safety and Functionality Program, Institut de Recerca i Tecnologia Agroalimentàries (IRTA, Monells, Girona), 17121 Girona, Spain

Abstract

Meat processing involves different transformations in the animal muscle after slaughtering, which results in changes in tenderness, aroma and colour, determining the quality of the final meat product. Enzymatic glycolysis, proteolysis and lipolysis play a key role in the conversion of muscle into meat. The accurate control of enzymatic reactions in meat muscle is complicated due to the numerous influential factors, as well as its low reaction rate. Moreover, exogenous enzymes are also used in the meat industry to produce restructured products (transglutaminase), to obtain bioactive peptides (peptides with antioxidant, antihypertensive and gastrointestinal activity) and to promote meat tenderization (papain, bromelain, ficin, zingibain, cucumisin and actinidin). Emerging technologies, such as ultrasound (US), pulsed electric fields (PEF), moderate electric fields (MEF), high-pressure processing (HPP) or supercritical CO2 (SC-CO2), have been used to intensify enzymatic reactions in different food applications. This review aims to provide an overview of the enzymatic reactions taking place during the processing of meat products, how they could be intensified by using emerging technologies and envisage potential applications.

Funder

“Ministerio de Economía y Competitividad (MINECO)” and the “Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA)”

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science

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