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ARS Home » Plains Area » Clay Center, Nebraska » U.S. Meat Animal Research Center » Meat Safety and Quality » Research » Publications at this Location » Publication #222475
Title: Chapter 3. Fresh Meat Texture and Tenderness

Author
item King, David - Andy
item Wheeler, Tommy
item Shackelford, Steven
item Koohmaraie, Mohammad

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 11/29/2007
Publication Date: 8/5/2008
Citation: King, D.A., Wheeler, T.L., Shackelford, S.D., Koohmaraie, M. 2008. Chapter 3. Fresh Meat Texture and Tenderness. In: Kerry, J.P., Ledward, D., editors. Improving the Sensory and Nutritional Quality of Fresh Meat. Cambridge, England: Woodhead Publishing Limited. p. 61-88.

Interpretive Summary: Not Required.

Technical Abstract: This book chapter summarizes the current state of knowledge of meat tenderness and the antemortem and postmortem strategies that can be used to influence meat tenderness. Tenderness is critical to the consumer acceptance of meat products. Numerous antemortem and postmortem factors can impact tenderness, both positively and negatively. Therefore, antemortem and postmortem management decisions must be made carefully. Recent advances in the development of genetic markers for use in selection decisions are encouraging. Meanwhile, antemortem management should strive to optimize efficiency and palatability traits. Tenderness prediction technology can be used to segregate carcasses into product lines. Additionally, postmortem strategies can be used singularly or in concert to further ensure the eating quality of muscle foods.