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dc.contributor.authorGAGAOUA, Mohammed
dc.contributor.authorDuffy, Geraldine
dc.contributor.authorÁlvarez García, Carlos
dc.contributor.authorBurgess, Catherine
dc.contributor.authorHamill, Ruth
dc.contributor.authorCrofton, Emily C.
dc.contributor.authorBotinestean, Cristina
dc.contributor.authorFerragina, A.
dc.contributor.authorCafferky, J.
dc.contributor.authorMullen, Anne Maria
dc.contributor.authorTroy, Declan
dc.date.accessioned2022-03-01T12:02:49Z
dc.date.available2022-03-01T12:02:49Z
dc.date.issued2022-03-01
dc.identifier.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-2020-0141en_US
dc.identifier.issn2009-9029
dc.identifier.urihttp://hdl.handle.net/11019/2789
dc.descriptionpeer-revieweden_US
dc.description.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.en_US
dc.language.isoenen_US
dc.publisherTeagascen_US
dc.relation.ispartofseriesIrish Journal of Agricultural and Food Research;
dc.rightsAttribution-NonCommercial-ShareAlike 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/*
dc.subjectBiomarkersen_US
dc.subjectfoodomicsen_US
dc.subjectmeat and carcass quality managementen_US
dc.subjectmeat quality evaluationen_US
dc.subjectprediction toolsen_US
dc.subjectsafety and microbiology of fresh red meaten_US
dc.subjectsensory scienceen_US
dc.titleCurrent research and emerging tools to improve fresh red meat qualityen_US
dc.typeArticleen_US
dc.identifier.doi10.15212/ijafr-2020-0141
dc.identifier.doihttp://dx.doi.org/10.15212/ijafr-2020-0141
dc.contributor.sponsorEuropean Unionen_US
dc.contributor.sponsorMarie Sklodowska-Curieen_US
dc.contributor.sponsorMeat Technology Irelanden_US
dc.contributor.sponsorEnterprise Irelanden_US
dc.contributor.sponsorGrantNumber713654en_US
dc.contributor.sponsorGrantNumberTC 2016 002en_US
refterms.dateFOA2022-03-01T12:02:49Z
dc.source.journaltitleIrish Journal of Agricultural and Food Research
dc.identifier.eissn0791-6833
dc.identifier.eissn0791-6833


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