Changes of meat proteins during processing and their impacts on meat quality

• 来源期刊: 中国科学基金（英文版）
• 年，卷（期）: 2018,（1）
• 页码范围: 84-91
• 页数: 8页
• 语种: 英文
• DOI: 10.16262/j.cnki.1005-0841.2018.01.008

摘要

Protein is a major component in muscles. Biochemical or chemical changes occur during processing of fresh meat and meat products, which positively or negatively affects meat quality attributes. In this review, we discussed research progress in three aspects: (1) protein modification, degradation and meat quality of fresh meat, (2) protein changes and quality of meat products, and (3) protein digestion. It is emphasized that protein degradation is good for meat tenderization and the production of precursors for meat flavor and taste. However, protein oxidation has the beneficial and detrimental effects in different ways. Moderate oxidation should be acceptable in terms of meat eating quality and nutritional values,but heavy oxidation should be avoided.