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dc.contributor.authorÁlvarez García, Carlos
dc.contributor.authorMorán, Lara
dc.contributor.authorKeenan, Derek F.
dc.contributor.authorMullen, Anne Maria
dc.contributor.authorDelgado-Pando, Gonzalo
dc.date.accessioned2020-06-30T10:23:05Z
dc.date.available2020-06-30T10:23:05Z
dc.date.issued2019-06-13
dc.identifier.citationÁlvarez, C., Morán, L., Keenan, D., Mullen, A. and Delgado-Pando, G. Mechanical and Biochemical Methods for Rigor Measurement: Relationship with Eating Quality. Journal of Food Quality, 2019, 1894543. doi: https://doi.org/10.1155/2019/1894543en_US
dc.identifier.urihttp://hdl.handle.net/11019/2086
dc.descriptionpeer-revieweden_US
dc.description.abstractMeat quality parameters are affected by a complex series of interacting chemical, biochemical, physical, and physiological components that determine not only the suitability for consumption and the conditions for further processing and storage but also consumer acceptability. Deep understanding and careful manipulation of these intrinsic and extrinsic factors have to be taken in account to ensure high quality of meat, with better technological properties and increased safety for consumers. Among meat quality characteristics, meat tenderness has been perceived as the most important factor governing consumer acceptability. Therefore, being able to early predict meat texture and other related parameters in order to guarantee consistent eating quality to the final consumer is one of the most sought-after goals in the meat industry. Accurate measurements of both the biochemical and mechanical characteristics that underpin muscle and its transformation into meat are key factors to an improved understanding of meat quality, but also this early-stage measurements may be useful to develop methods to predict final meat texture. It is the goal of this review to present the available research literature on the historical and contemporary analyses that could be applied in early postmortem stages (pre-rigor and rigor) to determine the biochemical and physical characteristics of the meat that can potentially impact the eating quality.en_US
dc.language.isoenen_US
dc.publisherHindawien_US
dc.relation.ispartofseriesJournal of Food Quality;
dc.rightsAttribution-NonCommercial-ShareAlike 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/3.0/us/*
dc.subjectRigor Measurementen_US
dc.subjectMechanical Methodsen_US
dc.subjectBiochemical Methodsen_US
dc.subjectConsumer acceptabilityen_US
dc.subjectPhysiological componentsen_US
dc.subjectMeat qualityen_US
dc.subjectMeat tendernessen_US
dc.subjectPre-rigoren_US
dc.subjectRigoren_US
dc.titleMechanical and Biochemical Methods for Rigor Measurement: Relationship with Eating Qualityen_US
dc.typeArticleen_US
dc.identifier.doihttps://doi.org/10.1155/2019/1894543
dc.contributor.sponsorBasque Governmenten_US
dc.contributor.sponsorGrantNumberIT944-16en_US
refterms.dateFOA2020-06-30T10:23:06Z


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