Current research and emerging tools to improve fresh red meat quality
Álvarez García, Carlos
Crofton, Emily C.
Mullen, Anne Maria
meat and carcass quality management
meat quality evaluation
safety and microbiology of fresh red meat
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CitationM. Gagaoua, G. Duffy and C. Alvarez et al. Current research and emerging tools to improve fresh red meat quality. Irish Journal of Agricultural and Food Research. DOI: 10.15212/ijafr-2020-0141
AbstractA consumer’s decision to purchase red meat is guided by a combination of many interacting factors including safety, nutrition, sustainability and perception of healthiness along with a variety of sensory characteristics such as colour, marbling, tenderness, juiciness and flavour. Red meat quality is complex and influenced by many intrinsic and extrinsic factors, spanning the chain from breed/genetics through to the final end product with key influences coming from on-farm management and post-mortem processing. As a result of various factors, including consumer demands, the importance of both red meat quality and safety has in recent times come to the fore for the meat industry, with steps to meet these requirements having a large bearing on profitability. Therefore, a critical review of steps which can help control these traits is very important. Accordingly, several processing strategies were proposed at the research and industry level aiming to improve fresh red meat quality traits. This review summarises the current methods applied to improve fresh red meat quality and safety, including the advances in management and prediction tools for carcass and technological and sensory quality traits. These methods are also relevant to the safety and microbiological status of carcasses and meat produced, along with the recent developments in sensory analysis, which aim to understand the sensory properties of red meat and consumers responses. The potential of foodomics approaches is discussed under the topics of genomics, proteomics and metabolomics, which help our understanding of the underlying biological mechanisms behind the variation of sensory and technological quality traits and their use for the discovery of putative biomarkers. We further considered the current and emerging sequencing-based methods used to understand microbial community composition of fresh red meat.
FunderEuropean Union; Marie Sklodowska-Curie; Meat Technology Ireland; Enterprise Ireland
Grant Number713654; TC 2016 002
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