Optimising Meat Quality and Functionality through Novel Processing Interventions
Tenderness is recognised as the the most important palatability trait for the eating satisfaction of meat and, consequently, has a great impact on its value and repeat purchase by consumers. Colour is decisive in fresh meat at display but, once the meat is cooked, this becomes almost irrelevant. Compared to tenderness, flavour is of less importance provided that no off-flavours are present. In this context, meat processors demand interventions which improve the tenderness of low-value muscles and ensure the consistency of high-value muscles. The development of processing interventions for the meat tenderisation is a keystone in boosting the profitability of the Australian meat industry.