Juiciness of Meat, Meat Products, and Meat Analogues: Definition, Evaluation Methods, and Influencing Factors

IF 5.3 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Shuting Xu, Seid Reza Falsafi
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Abstract

ABSTRACTIt has long been in the interest of researchers and industries to develop tactics to improve the eating quality of meat and meat products. Juiciness as an important sensory attribute is often evaluated to dictate the potential means for quality improvement. Apart from its vital importance to both consumers and industry owners, the evaluation of meat juiciness is still a complicated phenomenon. In this review, a theory for the juiciness perception mechanism based on former literature is presented, along with a discussion on the reliability of its subjective and objective evaluation methods. According to the overviewed literature, factors that influence the juiciness of meat and meat products include species, breed type, animal age, muscle cut, preslaughter handling, ageing of meat, cooking method, salt incorporation, as well as preservation techniques. This review also summarizes the current knowledge related to the juiciness analysis of meat analogues. Future endeavours should focus on validating the theory of the juiciness perception mechanism as this would enable precise juiciness improvement in meat, meat products, and meat analogues. In addition, it is recommended to apply time-intensity sensory profiling for any juiciness evaluations for a better alignment between interventions and effects.KEYWORDS: Juicinessorganoleptic assessmentmeatmeat analogues Highlights Juiciness perception of meat has gained increasing attention over the yearsA main pullback in the realm is the lack of a broadly-accepted definition for meat juicinessJuiciness can be affected by ante-mortem and post-mortem factors.Controlling the juiciness of meat is a main challenge in the realm of meat analogues.Disclosure statementNo potential conflict of interest was reported by the author(s).Additional informationFundingNo funding was received for conducting this study.
肉、肉制品和肉类似物的多汁性:定义、评价方法和影响因素
研究提高肉类及肉制品食用质量的策略一直是研究人员和产业界关注的问题。多汁性作为一种重要的感官属性,经常被评价来指示质量改进的潜在手段。除了对消费者和行业所有者至关重要之外,肉类多汁性的评估仍然是一个复杂的现象。本文在文献综述的基础上,提出了多汁性感知机制的理论,并讨论了多汁性感知的主观和客观评价方法的可靠性。根据综述的文献,影响肉和肉制品多汁性的因素包括物种、品种类型、动物年龄、肌肉切割、预处理、肉的老化、烹饪方法、盐的掺入以及保存技术。本文还综述了目前与肉类类似物多汁性分析有关的知识。未来的努力应该集中在验证多汁性感知机制的理论上,因为这将使肉类、肉制品和肉类类似物的多汁性得到精确的改善。此外,建议在任何多汁性评估中应用时间强度感官分析,以便更好地协调干预措施和效果。关键词:多汁性感官评估肉类肉类类似物突出多汁性感知肉已经获得了越来越多的关注,多年来在该领域的主要回调是缺乏广泛接受的肉类多汁性的定义多汁性可以受到死前和死后因素的影响。控制肉的多汁性是肉类似物领域的主要挑战。披露声明作者未报告潜在的利益冲突。本研究未收到开展本研究的资金。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Food Reviews International
Food Reviews International 工程技术-食品科技
CiteScore
11.50
自引率
1.70%
发文量
127
审稿时长
>24 weeks
期刊介绍: Food Reviews International presents state-of-the-art reviews concerned with food production, processing, acceptability, and nutritional values—examining the relationship of food and nutrition to health, as well as the differing problems affecting both affluent and developing nations. Offering technical solutions to critical global food dilemmas and shortages, Food Reviews International contains articles of interest for: •food scientists and technologists •food and cereal chemists •chemical engineers •agriculturists •microbiologists •toxicologists •nutritionists
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