How do enzymes affect meat?

Enzymes play various crucial roles in affecting the properties and quality of meat, including:

Tenderization: Enzymes naturally present in meat, such as proteases and cathepsins, break down the tough connective tissues (collagen and elastin) in meat, making it more tender. This process continues during the aging of meat. However, excessive enzymatic activity can also lead to over-tenderization and a loss of desirable meat texture.

Flavor Development: Enzymes are responsible for a wide range of flavor compounds in meat. For instance, lipases and phospholipases break down fats, releasing fatty acids that contribute to meat flavor. Proteolytic enzymes degrade proteins, generating amino acids and peptides that react to form flavor-enhancing compounds.

Color Changes: Enzymes influence the color of meat through various mechanisms. For example, the enzyme myoglobin oxygenase (MbO) reacts with myoglobin (a meat pigment) to form oxymyoglobin, giving fresh meat its bright red color. However, during meat storage, the enzyme metmyoglobin reductase (MMR) converts oxymyoglobin to metmyoglobin, resulting in a brownish discoloration.

Proteolysis: Enzymes involved in proteolysis, such as calpains and cathepsins, break down muscle proteins during the aging and processing of meat. This proteolytic action contributes to tenderization, flavor development, and the release of bioactive peptides that have potential health benefits.

Lipid Oxidation: Enzymes like lipoxygenase and peroxidase can accelerate lipid oxidation in meat, leading to the development of off-flavors and rancidity. These reactions are particularly detrimental in ground or minced meat, where the increased surface area exposes more lipids to oxygen.

Microbial Growth: Enzymes produced by microorganisms can cause meat spoilage by breaking down proteins, fats, and carbohydrates. These enzymatic activities lead to the production of undesirable compounds that affect the safety, quality, and sensory attributes of meat.

Enzymatic Browning: Enzymes such as polyphenol oxidase and peroxidase are responsible for enzymatic browning in meat products. When these enzymes come into contact with phenolic compounds in meat, they catalyze the oxidation of these compounds, leading to the formation of brown pigments.

By understanding the roles and effects of enzymes in meat, the meat industry can employ strategies to control and optimize enzymatic activities. This allows for the production of high-quality meat products with desired tenderness, flavor, color, and overall consumer acceptability.