Optimizing meat tenderness and flavor through novel processing techniques

Abstract

Texture and flavor are the primary sensory attributes that determine meat quality and consumer acceptance. Tenderness directly influences chewing comfort, whereas flavor arises from complex interactions among proteins, lipids, and volatile compounds during processing and consumption. However, conventional heat-based processing methods often reduce sensory quality due to excessive protein denaturation and the loss of aroma-forming compounds. Therefore, the development of innovative processing techniques has become increasingly important to improve meat quality in an efficient and sustainable manner. This review aims to evaluate and synthesize recent findings on emerging processing techniques that have the potential to optimize meat tenderness and flavor, with particular emphasis on texture–flavor interactions and their implications for sensory quality. The review was conducted through a systematic search of scientific literature from reputable databases, with articles selected based on their relevance to tenderization mechanisms, flavor formation, and sensory impacts on meat products. The findings indicate that innovative approaches, such as controlled enzymatic treatments, non-thermal technologies, and the combination of mechanical methods with modern physical processes, can selectively modify muscle tissue structure. These modifications enhance the release of taste and aroma compounds during consumption without compromising nutritional stability and food safety. Furthermore, integrated processing strategies demonstrate synergistic effects in maintaining juiciness and quality consistency during storage and cooking. Overall, modern meat processing technologies offer significant opportunities for the meat industry to produce products with superior sensory quality, meet consumer preferences for more natural products, and open new directions for future research in process optimization and value-added meat product innovation.