Surface iridescence is often found in raw meat and meat products with intact muscle tissue, which is produced due to the interaction between light and the microstructure of meat. However, consumers often misunderstand that this phenomenon is linked to stale or contaminated meat. This article reviews the cause of the formation of iridescence in meat and the factors influencing it. This review discusses meat microstructural features affecting light scattering and microstructural changes during storage and processing as well as the two principal theories about iridescence formation (surface grating and multi-layer interference), and summarizes the methods used to evaluate and characterize meat iridescence and the techniques used to control and eliminate it. We hope that this review will provide a theoretical basis for future research in food science and meat production and consumption.

Tenderness is one of the most important meat quality attributes. It is closely related to the selling price, consumer satisfaction and willingness to repeat purchase. Recently, plant-based meat and cultured meat are gaining great popularity, which pursue mimicking the sensory properties of meat including the unique texture. This paper reviews the major factors influencing meat tenderness and recent progress in research on meat tenderness. Firstly, the definition and evaluation methods of meat tenderness and are briefly introduced. Secondly, the major factors influencing meat tenderness and the underlying mechanism are thoroughly discussed from the perspectives of sarcomere length, connective tissue and proteolysis. Finally, the methods used to regulate meat tenderness and the latest research progress are briefly described. We expect that this review will provide theoretical support for the traditional meat industry, as well as the research and development of meat analogues and 3D-printed meat, etc.

Not only can addition of plant proteins into meat products relieve the pressure of environmental protection caused by increasing consumption of animal products, but also meet consumer demands for animal welfare and healthy diets. Moreover, incorporation of plant proteins can modulate the quality of minced meat products and bring diversity to the market. In this paper, the application of plant proteins in minced meat products is reviewed. Common plant proteins and their functions are introduced, and special emphasis is placed on discussing the effects of plant protein addition on gelling properties, water-holding capacity, color, flavor, and nutritional properties of minced meat products. This review is expected to provide support for the application of plant proteins in minced meat products and quality improvement.