The tenderization process, which can be influenced by both pre‐ and post‐slaughter interventions, begins immediately after an animal's death and is followed with the disruption of the muscle structure by endogenous proteolytic systems. The post‐slaughter technological interventions like electrical stimulation, suspension methods, blade tenderization, tumbling, use of exogenous enzymes, and traditional aging are some of the methods currently employed by the meat industry for improving tenderness. Over the time, technological advancement resulted in development of several novel methods, for maximizing the tenderness, which are being projected as quick, economical, nonthermal, green, and energy‐efficient technologies. Comparison of these advanced technological methods with the current applied industrial methods is necessary to understand the feasibility and benefits of the novel technology. This review discusses the benefits and advantages of different emerging tenderization techniques such as hydrodynamic‐pressure processing, high‐pressure processing, pulsed electric field, ultrasound, SmartStretch^™, Pi‐Vac Elasto‐Pack® system, and some of the current applied methods used in the meat industry.

中文翻译：

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肉类招标的应用方法和新兴方法：比较观点

宰杀前后的干预都会影响嫩化过程，该过程会在动物死亡后立即开始，随后是内源性蛋白水解系统破坏肌肉结构的过程。屠宰后的技术干预措施，如电刺激，悬浮法，刀片嫩化，翻滚，使用外源酶和传统的老化方法，是肉类工业目前用于改善嫩度的一些方法。随着时间的流逝，技术的进步导致了几种新方法的发展，这些方法使嫩度最大化，并被预测为快速，经济，非热，绿色和节能技术。将这些先进的技术方法与当前应用的工业方法进行比较，对于理解该新技术的可行性和益处是必要的。这篇综述讨论了各种新兴的嫩化技术的优缺点，例如水动力压力处理，高压处理，脉冲电场，超声，SmartStretch^™，Pi‐VacElasto-Pack®系统以及肉类行业中一些当前应用的方法。