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Li Z, Leeming MG, Hastie M, Frank D, Ha M, Warner RD. Targeted-metabolomic and untargeted-proteomic approaches reveal the effects of muscle fibre type and postmortem ageing on taste-active compounds in beef. Food Chem 2024; 460:140506. [PMID: 39053267 DOI: 10.1016/j.foodchem.2024.140506] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2024] [Revised: 05/29/2024] [Accepted: 07/16/2024] [Indexed: 07/27/2024]
Abstract
The taste of beef is caused by taste-active compounds detected in the mouth during mastication. We hypothesised that the concentration of taste-active compounds in beef is influenced by muscle-fibre-type and postmortem ageing. To test this, and unravel the underlying mechanisms, we investigated the taste-active compounds, and proteomic profiles, in beef masseter [oxidative muscle, all type I fibres) and cutaneous trunci (glycolytic muscle, mostly type II fibres) before and after 14-days postmortem ageing. Our results showed that nucleotides were initially higher and degraded slower in cutaneous trunci (P < 0.05 for both), which could be explained by the profile of nucleotide metabolism enzymes. In contrast, free amino acids were initially higher and increased more in masseter compared to cutaneous trunci (P < 0.05 for all), which might be explained by the profile and activity of proteases in these two muscles. Our results indicate the taste of beef is affected by the muscle-fibre-type and postmortem ageing.
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Affiliation(s)
- Zhenzhao Li
- Faculty of Science, The University of Melbourne, Australia
| | | | | | | | - Minh Ha
- Faculty of Science, The University of Melbourne, Australia
| | - Robyn D Warner
- Faculty of Science, The University of Melbourne, Australia.
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2
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Sanah I, Kahina H, Fairouz D, Romeila B, Ghania Z, Zakaria K, Abdelghani B, Miguel Angel S, Samira B. Physicochemical properties and sensory profile of some breeds of rabbits in Algeria. FOOD SCI TECHNOL INT 2024:10820132241238790. [PMID: 38515337 DOI: 10.1177/10820132241238790] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/23/2024]
Abstract
The objective of this study was to compare physicochemical traits and sensory profile of meat from rabbits of both sexes belonging to two genotypes, local population and new line (ITELV 2006) which exhibited better characteristics due to its genetic potential. A total of 60 rabbits at 90 days of age were used in the experiment. At slaughter, meat physicochemical and sensory characteristics were measured on Longissimus lumborum muscle. Differences related to genotype were found in most of the physicochemical characteristics studied like Cooking Losses (P < 0.001), Percentage of Released Water (P < 0.001), Myofibril Fragmentation Index (P < 0.001) and a* value (P < 0.001). However, in some of the traits, the differences were related to interaction of sex and genotype (S*G) as in the case of Cooking Losses (P < 0.001) and b* value (P < 0.01). Regarding SDS-PAGE analysis results, the comparison between two breeds has not shown any particular distinction in the myofibrillar and sarcoplasmic protein profiles in relation to the number and the intensity of bands. No significant differences in the sensory characteristics of the meat were noted (P > 0.05). Interestingly, no relevant differences were found between meat from male and female rabbits in all the variables studied (P > 0.05). It was concluded that meat quality was mainly affected by genotype. Thus, the new line exhibited good physicochemical characteristics compared to the local one. This study is the first to analyse and compare the physicochemical and sensory properties of Algerian rabbit meat.
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Affiliation(s)
- Ibtissem Sanah
- Équipe Marqueurs biologiques de la qualité des viandes (MaQuaV), Laboratoire de Biotechnologie et Qualité des Aliments. Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (I.N.A.T.A-A), Université frères Mentouri Constantine 1, Route de Aïn El Bey, Algérie
| | - Hafid Kahina
- Équipe Marqueurs biologiques de la qualité des viandes (MaQuaV), Laboratoire de Biotechnologie et Qualité des Aliments. Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (I.N.A.T.A-A), Université frères Mentouri Constantine 1, Route de Aïn El Bey, Algérie
| | - Djeghim Fairouz
- Équipe TEPA, Laboratoire de Nutrition et Technologie Alimentaire. Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (I.N.A.T.A-A), Université frères Mentouri Constantine 1, Route de Aïn El Bey, Algérie
| | - Bader Romeila
- Équipe Marqueurs biologiques de la qualité des viandes (MaQuaV), Laboratoire de Biotechnologie et Qualité des Aliments. Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (I.N.A.T.A-A), Université frères Mentouri Constantine 1, Route de Aïn El Bey, Algérie
| | - Zitouni Ghania
- Institut Technique des Elevages (ITELV), Baba Ali, Birtouta, Alger, Algérie
| | - Khalfaoui Zakaria
- Institut Technique des Elevages (ITELV), Hamma Bouziane, Constantine, Algérie
| | - Boudjellal Abdelghani
- Équipe Marqueurs biologiques de la qualité des viandes (MaQuaV), Laboratoire de Biotechnologie et Qualité des Aliments. Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (I.N.A.T.A-A), Université frères Mentouri Constantine 1, Route de Aïn El Bey, Algérie
| | - Sentandreu Miguel Angel
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Severo Ochoa Center of Excellence, Paterna (Valencia), Spain
| | - Becila Samira
- Équipe Marqueurs biologiques de la qualité des viandes (MaQuaV), Laboratoire de Biotechnologie et Qualité des Aliments. Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (I.N.A.T.A-A), Université frères Mentouri Constantine 1, Route de Aïn El Bey, Algérie
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3
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Fu L, Zou Y, Yu B, Hong D, Guan T, Hu J, Xu Y, Wu Y, Kou J, Lv Y. Background and roles: myosin in autoimmune diseases. Front Cell Dev Biol 2023; 11:1220672. [PMID: 37691828 PMCID: PMC10484797 DOI: 10.3389/fcell.2023.1220672] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2023] [Accepted: 08/09/2023] [Indexed: 09/12/2023] Open
Abstract
The myosin superfamily is a group of molecular motors. Autoimmune diseases are characterized by dysregulation or deficiency of the immune tolerance mechanism, resulting in an immune response to the human body itself. The link between myosin and autoimmune diseases is much more complex than scientists had hoped. Myosin itself immunization can induce experimental autoimmune diseases of animals, and myosins were abnormally expressed in a number of autoimmune diseases. Additionally, myosin takes part in the pathological process of multiple sclerosis, Alzheimer's disease, Parkinson's disease, autoimmune myocarditis, myositis, hemopathy, inclusion body diseases, etc. However, research on myosin and its involvement in the occurrence and development of diseases is still in its infancy, and the underlying pathological mechanisms are not well understood. We can reasonably predict that myosin might play a role in new treatments of autoimmune diseases.
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Affiliation(s)
- Longsheng Fu
- Department of Pharmacy, The First Affiliated Hospital of Nanchang University, Nanchang, Jiangxi, China
| | - Yonghui Zou
- Department of Pharmacy, The First Affiliated Hospital of Nanchang University, Nanchang, Jiangxi, China
| | - Boyang Yu
- Jiangsu Key Laboratory of TCM Evaluation and Translational Research, Department of Pharmacology of Chinese Materia Medica, School of Traditional Chinese Pharmacy, China Pharmaceutical University, Nanjing, Jiangxi, China
| | - Daojun Hong
- Department of Neurology, The First Affiliated Hospital of Nanchang University, Nanchang, Jiangxi, China
| | - Teng Guan
- Department of Human Anatomy and Cell Science, University of Manitoba, Winnipeg, MB, Canada
| | - Jinfang Hu
- Department of Pharmacy, The First Affiliated Hospital of Nanchang University, Nanchang, Jiangxi, China
| | - Yi Xu
- Department of Pharmacy, The First Affiliated Hospital of Nanchang University, Nanchang, Jiangxi, China
| | - Yaoqi Wu
- Department of Pharmacy, The First Affiliated Hospital of Nanchang University, Nanchang, Jiangxi, China
| | - Junping Kou
- Jiangsu Key Laboratory of TCM Evaluation and Translational Research, Department of Pharmacology of Chinese Materia Medica, School of Traditional Chinese Pharmacy, China Pharmaceutical University, Nanjing, Jiangxi, China
| | - Yanni Lv
- Department of Pharmacy, The First Affiliated Hospital of Nanchang University, Nanchang, Jiangxi, China
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4
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Ma M, Liu P, Wang C, Deng X, Zhang L, Zhang J. Oxidation of Cathepsin D by Hydroxy Radical: Its Effect on Enzyme Structure and Activity against Myofibrillar Proteins Extracted from Coregonus peled. Molecules 2023; 28:5117. [PMID: 37446781 DOI: 10.3390/molecules28135117] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2023] [Revised: 06/23/2023] [Accepted: 06/26/2023] [Indexed: 07/15/2023] Open
Abstract
In this study, cathepsin D was oxidized in vitro with different concentrations of H2O2, and the activity, structure, and extent of myofibrillar protein degradation by oxidized cathepsin D were evaluated. The sulfhydryl content of cathepsin D decreased to 9.20% after oxidation, while the carbonyl content increased to 100.06%. The β-sheet in the secondary structure altered due to oxidation as well. The changes in the intrinsic fluorescence and UV absorption spectra indicated that oxidation could cause swelling and aggregation of cathepsin D molecules. The structure of cathepsin D could change its activity, and the activity was highest under 1 mM H2O2. Cathepsin D could degrade myofibrillar proteins in different treatment groups, and the degree of degradation is various. Therefore, this study could provide a scientific basis for the mechanism of interaction among hydroxyl radical oxidation, cathepsin D, and MP degradation.
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Affiliation(s)
- Mengjie Ma
- Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-Construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi 832003, China
- Key Laboratory of Food Nutrition and Safety Control of Xinjiang Production and Construction Crops, School of Food Science and Technology, Shihezi University, Shihezi 832003, China
| | - Pingping Liu
- Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-Construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi 832003, China
- Key Laboratory of Food Nutrition and Safety Control of Xinjiang Production and Construction Crops, School of Food Science and Technology, Shihezi University, Shihezi 832003, China
| | - Chaoye Wang
- Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-Construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi 832003, China
- Key Laboratory of Food Nutrition and Safety Control of Xinjiang Production and Construction Crops, School of Food Science and Technology, Shihezi University, Shihezi 832003, China
| | - Xiaorong Deng
- Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-Construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi 832003, China
- Key Laboratory of Food Nutrition and Safety Control of Xinjiang Production and Construction Crops, School of Food Science and Technology, Shihezi University, Shihezi 832003, China
| | - Lianfu Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Jian Zhang
- Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-Construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi 832003, China
- Key Laboratory of Food Nutrition and Safety Control of Xinjiang Production and Construction Crops, School of Food Science and Technology, Shihezi University, Shihezi 832003, China
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5
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Abril B, Bou R, García-Pérez JV, Benedito J. Role of Enzymatic Reactions in Meat Processing and Use of Emerging Technologies for Process Intensification. Foods 2023; 12:foods12101940. [PMID: 37238758 DOI: 10.3390/foods12101940] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2023] [Revised: 05/02/2023] [Accepted: 05/08/2023] [Indexed: 05/28/2023] Open
Abstract
Meat processing involves different transformations in the animal muscle after slaughtering, which results in changes in tenderness, aroma and colour, determining the quality of the final meat product. Enzymatic glycolysis, proteolysis and lipolysis play a key role in the conversion of muscle into meat. The accurate control of enzymatic reactions in meat muscle is complicated due to the numerous influential factors, as well as its low reaction rate. Moreover, exogenous enzymes are also used in the meat industry to produce restructured products (transglutaminase), to obtain bioactive peptides (peptides with antioxidant, antihypertensive and gastrointestinal activity) and to promote meat tenderization (papain, bromelain, ficin, zingibain, cucumisin and actinidin). Emerging technologies, such as ultrasound (US), pulsed electric fields (PEF), moderate electric fields (MEF), high-pressure processing (HPP) or supercritical CO2 (SC-CO2), have been used to intensify enzymatic reactions in different food applications. This review aims to provide an overview of the enzymatic reactions taking place during the processing of meat products, how they could be intensified by using emerging technologies and envisage potential applications.
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Affiliation(s)
- Blanca Abril
- Department of Food Technology, Universitat Politècnica de València, 46022 Valencia, Spain
| | - Ricard Bou
- Food Safety and Functionality Program, Institut de Recerca i Tecnologia Agroalimentàries (IRTA, Monells, Girona), 17121 Girona, Spain
| | - Jose V García-Pérez
- Department of Food Technology, Universitat Politècnica de València, 46022 Valencia, Spain
| | - Jose Benedito
- Department of Food Technology, Universitat Politècnica de València, 46022 Valencia, Spain
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6
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Gathercole J, Maes E, Thomas A, Wieliczko R, Grosvenor A, Haines S, Clerens S, Deb-Choudhury S. Unlocking the bioactivity of meat proteins: Comparison of meat and meat hydrolysate via simulated gastrointestinal digestion. J Proteomics 2023; 273:104806. [PMID: 36587727 DOI: 10.1016/j.jprot.2022.104806] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2022] [Revised: 12/22/2022] [Accepted: 12/27/2022] [Indexed: 12/31/2022]
Abstract
Understanding the functional attributes of meat proteins is crucial for determining their nutritional benefits. Depending on the form in which meat proteins are available, the digestive process can release peptides which are valuable for nutrition and may also possess bioactive properties, affecting physiology. Liquid chromatography - mass spectrometry (LC-MS) was used to quantitatively compare the molecular peptide features (representing non-redundant peptides), during the different stages of a simulated gastrointestinal digestion process of a minimally processed powdered meat and its enzymatically produced hydrolysate. Results from a principal component analysis (PCA) indicated that the hydrolysate did not undergo extensive additional digestion whereas the powdered meat was digested both at the gastric and in the intestinal phases. Bioactive peptide sequence prediction identified the meat hydrolysate but not the meat powder as the only source of exact and partial bioactive matches in the angiotensin-I converting enzyme and dipeptidyl peptidase IV inhibition categories. Also, a higher source of cryptides (encrypted bioactive peptides), indicated that meat hydrolysates are potentially a better substrate for the release of these enzyme inhibitory peptides. These observations thus suggest that pre-digestion of a complex food matrix such as meat, may enhance its bioavailability following oral consumption early in the digestion process. SIGNIFICANCE: This work highlights enzymatic hydrolysis of meat proteins prior to ingestion allows for potentially higher bioavailability of bioactive peptides that inhibit angiotensin-I converting enzyme and dipeptidyl peptidase IV, thus possibly aiding high blood pressure and type 2 diabetes management.
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Affiliation(s)
| | - Evelyne Maes
- Smart Foods & Bioproducts, AgResearch Lincoln, New Zealand
| | - Ancy Thomas
- Smart Foods & Bioproducts, AgResearch Lincoln, New Zealand
| | | | | | - Stephen Haines
- Smart Foods & Bioproducts, AgResearch Lincoln, New Zealand
| | - Stefan Clerens
- Smart Foods & Bioproducts, AgResearch Lincoln, New Zealand; Biomolecular Interaction Centre, University of Canterbury, Christchurch, New Zealand; Riddet Institute, Massey University, Palmerston North, New Zealand
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7
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Ikonić P, Jokanović M, Ćućević N, Peulić T, Šarić L, Tomičić Z, Škaljac S, Delić J, Lakićević B, Tomašević I. Effect of different ripening conditions on amino acids and biogenic amines evolution in Sjenički sudžuk. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2022.105009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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8
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Wang X, Huang L, Zhang Y, Zhu L, Yang X, Zuo H, Luo X, Mao Y, Hopkins DL. Exploratory study on the potential regulating role of Peroxiredoxin 6 on proteolysis and relationships with desmin early postmortem. Meat Sci 2023; 195:109021. [DOI: 10.1016/j.meatsci.2022.109021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2022] [Revised: 10/25/2022] [Accepted: 10/26/2022] [Indexed: 11/06/2022]
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9
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Song S, Park J, Im C, Cheng H, Jung EY, Park TS, Kim GD. Muscle fiber type-specific proteome distribution and protease activity in relation to proteolysis trends in beef striploin (M. longissimus lumborum) and tenderloin (M. psoas major). Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114098] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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10
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Mcayiya M, Needham T, Hoffman LC. Physical properties during a 28-day ageing period of blesbok (Damaliscus pygargus phillipsi) Longissimus thoracis et lumborum and Biceps femoris muscles. Meat Sci 2022; 194:108979. [PMID: 36116281 DOI: 10.1016/j.meatsci.2022.108979] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2022] [Revised: 08/02/2022] [Accepted: 09/09/2022] [Indexed: 11/16/2022]
Abstract
The study aimed to determine the effect of sex, muscle-type, and ageing on the physical properties of blesbok (Damaliscus pygargus phillipsi) Longissimus thoracis et lumborum (LTL) and Biceps femoris (BF) muscles. Randomly assigned steak samples from twenty mature blesbok (10 of each sex) antelope were vacuum-packed and stored at 4.4 ± 1 °C for 2, 4, 7, 10, 17 and 28 ageing days. Cumulative purge loss, pH, colour (L*, a*, b), cooking loss, and Warner Braztler shear force were determined. Males had meat with higher (P = 0.032) pH values than females, while all other attributes were similar (P > 0.05). The LTL had greater (P < 0.05) purge losses, L* and a* values than the BF muscle, while other quality attributes were greater (P < 0.05) for the BF muscle. Despite fluctuations, there was an overall decrease in shear force with ageing time. According to all quality parameters measured, the optimum ageing period for blesbok would seem to be 10 days.
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Affiliation(s)
- Mzuvukile Mcayiya
- Department of Animal Sciences, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; Department of Livestock and Pasture Science, Faculty of Science and Agriculture, University of Fort Hare, Private Bag X1314, Alice 5700, South Africa
| | - Tersia Needham
- Department of Animal Sciences, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; Department of Animal Science and Food Processing, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Kamýcká 129, 16500 Prague-Suchdol, Czech Republic.
| | - Louwrens C Hoffman
- Department of Animal Sciences, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; Center for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Digital Agricultural Building, 8115, Office 110, Gatton 4343, Australia.
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11
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Zeng X, Jiao D, Yu X, Chen L, Sun Y, Guo A, Zhu C, Wu J, Liu J, Liu H. Effect of ultra-high pressure on the relationship between endogenous proteases and protein degradation of Yesso scallop ( Mizuhopecten yessoensis) adductor muscle during iced storage. Food Chem X 2022; 15:100438. [PMID: 36211766 PMCID: PMC9532795 DOI: 10.1016/j.fochx.2022.100438] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2022] [Revised: 06/13/2022] [Accepted: 08/24/2022] [Indexed: 11/15/2022] Open
Abstract
UHP treatment slowed down the texture deterioration during iced storage. UHP treatment reduced protein degradation and oxidation. Endogenous enzyme activity was closely related to protein degradation and denaturation.
This study aimed to explore the effect of ultra-high pressure (UHP) treatment (100–500 MPa, 5 min, 15 ± 1 ℃) on the relationship between endogenous proteases and protein degradation of Yesso scallop (Mizuhopecten yessoensis) adductor muscle during iced storage for 28 days. Our findings showed that the UHP treatment kept the water holding capacity stable, increased the hardness and decreased the springiness of scallop adductor muscle during iced storage. 400 and 500 MPa UHP treatments caused protein denaturation and oxidation significantly, decreased protein degradation rate and inhibited the activities of endogenous proteases. According to the correlation analysis, the activities of cathepsin B, D, H, L, calpain and serine protease were positively correlated with TCA-soluble peptides. The activities of endogenous proteases were significantly correlated with protein degradation. Therefore, the effect of UHP on endogenous protease caused the protein degradation rate to slow down and prevented the texture deterioration in scallops.
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Affiliation(s)
- Xinyao Zeng
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China
- National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
| | - Dexin Jiao
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China
- National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
| | - Xiaona Yu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China
- College of Life Science, Jilin Agricultural University, Changchun, Jilin 130118, China
| | - Lihang Chen
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China
- National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
| | - Ying Sun
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China
- National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
| | - Aoran Guo
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China
| | - Chen Zhu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China
- National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
| | - Jinshan Wu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China
- National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
| | - Jingsheng Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China
- National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
| | - Huimin Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China
- National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
- Corresponding author at: National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China.
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12
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Characteristic and effect analysis of protein and peptide in Cantonese cured meat processing. FOOD SCIENCE AND HUMAN WELLNESS 2022. [DOI: 10.1016/j.fshw.2022.04.028] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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13
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Bischof G, Witte F, Terjung N, Heinz V, Juadjur A, Gibis M. Metabolic, proteomic and microbial changes postmortem and during beef aging. Crit Rev Food Sci Nutr 2022; 64:1076-1109. [PMID: 36004604 DOI: 10.1080/10408398.2022.2113362] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
The purpose of this review is to provide an overview of the current knowledge about proteomic and metabolic changes in beef, the microbiological alteration postmortem and during aging, and observe the influence on beef quality parameters, such as tenderness, taste and flavor. This review will also focus on the different aging types (wet- and dry-aging), the aging or postmortem time of beef and their effect on the proteome and metabolome of beef. The Ca2+ homeostasis and adenosine 5'-triphosphate breakdown are the main reactions in the pre-rigor phase. After rigor mortis, the enzymatic degradation of connective tissues and breakdown of energy metabolism dominate molecular changes in beef. Important metabolic processes leading to the formation of saccharides, nucleotides, organic acids (e.g. lactic acid), creatine and fatty acids are considered in this context as possible flavor precursors or formers of beef flavor and taste. Flavor precursors are substrates for lipid oxidation, Strecker degradation and Maillard reaction during cooking or roasting. The findings presented should serve as a basis for a better understanding of beef aging and its molecular effects and are intended to contribute to meeting the challenges of improving beef quality.
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Affiliation(s)
- Greta Bischof
- Chemical Analytics, German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Franziska Witte
- Product Innovation, German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
| | - Nino Terjung
- Product Innovation, DIL Technology GmbH, Quakenbrück, Germany
| | - Volker Heinz
- Research Directorate, German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
| | - Andreas Juadjur
- Chemical Analytics, German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
| | - Monika Gibis
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
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14
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Dong Y, Zhang H, Mei J, Xie J, Shao C. Advances in application of ultrasound in meat tenderization: A review. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.969503] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Tenderness could measure the eating quality of meat. The mechanism of muscle tenderization is becoming more and more critical in the past decade. Since the transforming of muscle into edible meat requires a complex physiological and biochemical process, the related tenderization of meat can be beneficial to improving the meat quality. As a non-thermal processing technology with energy-saving, environmental protection, and intense penetration, ultrasonic treatment has been widely used in the tenderizing process of meat products. In this paper, the principle of meat tenderization, the ultrasonic technology, and the application of ultrasonic technology in meat tenderization is summarized. The effect of ultrasonic technology on the tenderization of meat products is discussed from different perspectives (muscle fibers and connective tissue properties).
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15
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Identification of Proteins Responsible for High Activity of Cysteine Proteinase Inhibitor in the Blood of Nile Tilapia Oreochromis niloticus. FISHES 2022. [DOI: 10.3390/fishes7040161] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Cysteine proteinase inhibitors (CPIs) protect tissues and organs against cysteine proteinases in animal blood and have attracted much attention for use in food processing and medical sciences for humans and animals. Several CPI proteins, which include stefins, cystatins, kininogens, histidine-rich glycoproteins (HRG) and fetuins, have been identified and characterized in mammals. Fish blood also contains high CPI activity, but the identity of the major protein responsible for this activity has not been clarified. This study was conducted to screen CPI activity by examining papain inhibitory activity from various different tissues in Nile tilapia Oreochromis niloticus and to identify major proteins for the activity in the blood. CPI activity was highest in the serum among the tissues screened in this study (at least fourfold higher than in other tissues)(P < 0.05). Major proteins for CPI activity in serum were purified using a CNBr-activated sepharose 4B column, gel filtration and an ion exchange FPLC column. From these purifications, two proteins with strong CPI activity were isolated and partially sequenced. Based on their molecular weights and partial amino sequences, the two major proteins with CPI activity from the blood in this species were found to be fetuin B (60 kDa) and kininogen (54 kDa).
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16
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Peng L, You J, Wang L, Shi L, Liao T, Huang Q, Xiong S, Yin T. Insight into the mechanism on texture change of Wuchang bream muscle during live transportation using a UPLC-QTOF-MS based metabolomics method. Food Chem 2022; 398:133796. [DOI: 10.1016/j.foodchem.2022.133796] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 06/23/2022] [Accepted: 07/24/2022] [Indexed: 01/18/2023]
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17
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Yang T, Feng F, Zhan K, Ma X, Jiang M, Datsomor O, Zhu X, Huo Y, Zhao G. Effect of the Tea Tree Oil on Growth Performance, Meat Quality, Serum Biochemical Indices, and Antioxidant Capacity in Finishing Pigs. Front Vet Sci 2022; 9:916625. [PMID: 35812866 PMCID: PMC9263609 DOI: 10.3389/fvets.2022.916625] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2022] [Accepted: 05/30/2022] [Indexed: 11/21/2022] Open
Abstract
The increased use of antibiotics continues to pose a threat to public health because of the increasing concern of antibiotic residue. Tea tree oil (TTO) is an extract of the Australian plant Melaleuca alternifolia with anti-inflammatory and antioxidant properties. However, there is little information on TTO supplementation in the diet of finishing pigs. Hence, the present study aimed to investigate the effect of TTO supplemented diets on the growth performance, meat quality, serum biochemical indices, and antioxidant capacity of the finishing pigs. Our results showed that TTO supplementation increased (P < 0.05) the mRNA expression of insulin-like growth factors -I (IGFs-I), growth acceleration hormone (GH), and heart fatty acid-binding protein (H-FABP), while the mRNA expression of myostatin gene (MSTN), and calpain-1 (CAST) decreased by the TTO supplementation, compared with the control group. In addition, TTO supplementation increased (P < 0.05) serum alkaline phosphatase (ALP), immunoglobulin G (IgG), and IgM levels but decreased (P < 0.05) serum aspartate transaminase (AST) concentration, relative to the control group. In addition, we found that the live weight and intramuscular fat enhanced (P < 0.05) significantly, and muscle pH 24 min value, cooking loss, and shear force decreased (P < 0.05) dramatically in the TTO group. The TTO supplementation increased (P < 0.05) C18:2n6t concentration and decreased (P < 0.05) C12:0 and C16:0 concentration, relative to the control group. Dietary supplementation with TTO decreased (P < 0.05) malondialdehyde (MDA) and increased (P < 0.05) glutathione peroxidase (GSH-Px) activity in serum. These results indicated that TTO supplementation could improve immunity and antioxidant, carcass traits, the nutritional value of pork, and the antioxidant capacity of finishing pigs. Therefore, TTO has potential positive effects as a feed additive in the pig industry.
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Affiliation(s)
- Tianyu Yang
- Institute of Animal Culture Collection and Application, College of Animal Science and Technology, Yangzhou University, Yangzhou, China
| | - Feifei Feng
- Institute of Animal Culture Collection and Application, College of Animal Science and Technology, Yangzhou University, Yangzhou, China
| | - Kang Zhan
- Institute of Animal Culture Collection and Application, College of Animal Science and Technology, Yangzhou University, Yangzhou, China
| | - Xiaoyu Ma
- Institute of Animal Culture Collection and Application, College of Animal Science and Technology, Yangzhou University, Yangzhou, China
| | - Maocheng Jiang
- Institute of Animal Culture Collection and Application, College of Animal Science and Technology, Yangzhou University, Yangzhou, China
| | - Osmond Datsomor
- Institute of Animal Culture Collection and Application, College of Animal Science and Technology, Yangzhou University, Yangzhou, China
| | - Xinyu Zhu
- Wuxi Chenfang Biotechnology Co., Ltd., Wuxi, China
| | - Yongjiu Huo
- Institute of Animal Culture Collection and Application, College of Animal Science and Technology, Yangzhou University, Yangzhou, China
| | - Guoqi Zhao
- Institute of Animal Culture Collection and Application, College of Animal Science and Technology, Yangzhou University, Yangzhou, China
- *Correspondence: Guoqi Zhao
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18
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Hu S, Zhou G, Xu X, Zhang W, Li C. Contribution of cathepsin B and L to endogenous proteolysis in the course of modern Jinhua ham processing. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108584] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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19
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Smili H, Boudida Y, Becila S, Babelhadj B, Idder M, Chehma A, Adamou A, Boudjellal A, Sentandreu MA, Ouali A. Early postmortem degradation of actin muscle protein in Algerian Sahraoui dromedaries. FOOD SCI TECHNOL INT 2022:10820132221097879. [PMID: 35473401 DOI: 10.1177/10820132221097879] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The present study aimed to evaluate actin degradation during the early postmortem time in Longissimus Lumborum muscle according to Sahraoui dromedary's age. A sample of eight males, young (2 years old) and adult (8 years old) dromedaries, was used to investigate meat quality traits and actin proteolysis during the conversion of muscle to meat. Results demonstrated higher pH values in young compared to adult with a polyphasic pH drop profile. While, age did not affect drip loss (DL) and the values at 72 h postmortem varied from 5 to 9%. Western blot revealed that actin proteolysis occurred since 1 h postmortem and that it was affected by age and postmortem time. In particular, the 32 and 25 kDa actin fragments could be potential markers of ongoing meat tenderization.
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Affiliation(s)
- Hanane Smili
- Equipe Maquav, Laboratoire Bioqual, Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (INATAA), 567246Université Frères Mentouri Constantine 1, Constantine, Algérie.,Laboratoire des Bioressources Sahariennes: préservation et valorisation, 257251Université Kasdi Merbah Ouargla, Ouargla, Algérie
| | - Yasmine Boudida
- Equipe Maquav, Laboratoire Bioqual, Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (INATAA), 567246Université Frères Mentouri Constantine 1, Constantine, Algérie
| | - Samira Becila
- Equipe Maquav, Laboratoire Bioqual, Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (INATAA), 567246Université Frères Mentouri Constantine 1, Constantine, Algérie
| | - Baaissa Babelhadj
- Laboratoire de protection des écosystèmes en zones arides et semi-arides, 257251Université Kasdi Merbah Ouargla, Ouargla, Algérie.,Ecole normale supérieure de Ouargla, Ouargla, Algérie
| | - Messaouda Idder
- Laboratoire des Bioressources Sahariennes: préservation et valorisation, 257251Université Kasdi Merbah Ouargla, Ouargla, Algérie
| | - Abdelmajid Chehma
- Laboratoire des Bioressources Sahariennes: préservation et valorisation, 257251Université Kasdi Merbah Ouargla, Ouargla, Algérie
| | - Abdelkader Adamou
- Laboratoire de protection des écosystèmes en zones arides et semi-arides, 257251Université Kasdi Merbah Ouargla, Ouargla, Algérie
| | - Abdelghani Boudjellal
- Equipe Maquav, Laboratoire Bioqual, Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (INATAA), 567246Université Frères Mentouri Constantine 1, Constantine, Algérie
| | | | - Ahmed Ouali
- UR370, QuaPA, 481410INRA de Clermont Ferrand Theix, st. Genes Champanelle, France
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20
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Ji C, Liu J, Luo R. Regulatory role of mitochondrial genes in the tenderisation of lamb meat during postmortem ageing. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15678] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Chen Ji
- School of Agriculture Ningxia University Yinchuan Ningxia 750021 China
| | - Jijuan Liu
- School of Food and Wine Institute Ningxia University Yinchuan Ningxia 750021 China
| | - Ruiming Luo
- School of Agriculture Ningxia University Yinchuan Ningxia 750021 China
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21
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Beldarrain LR, Sentandreu E, Aldai N, Sentandreu MÁ. Horse meat tenderization in relation to post-mortem evolution of the myofibrillar sub-proteome. Meat Sci 2022; 188:108804. [DOI: 10.1016/j.meatsci.2022.108804] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2022] [Revised: 03/07/2022] [Accepted: 03/08/2022] [Indexed: 11/30/2022]
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22
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Cheng H, Song S, Park TS, Kim GD. Comparison of meat quality characteristics and proteolysis trends
associated with muscle fiber type distribution between duck pectoralis
major and iliotibialis muscles. Food Sci Anim Resour 2022; 42:266-279. [PMID: 35310569 PMCID: PMC8907789 DOI: 10.5851/kosfa.2022.e2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2021] [Revised: 09/15/2021] [Accepted: 01/05/2022] [Indexed: 11/06/2022] Open
Affiliation(s)
- Huilin Cheng
- Graduate School of International
Agricultural Technology, Seoul National University,
Pyeongchang 25354, Korea
| | - Sumin Song
- Graduate School of International
Agricultural Technology, Seoul National University,
Pyeongchang 25354, Korea
| | - Tae Sub Park
- Graduate School of International
Agricultural Technology, Seoul National University,
Pyeongchang 25354, Korea
- Institutes of Green Bio Science &
Technology, Seoul National University, Pyeongchang 25354,
Korea
| | - Gap-Don Kim
- Graduate School of International
Agricultural Technology, Seoul National University,
Pyeongchang 25354, Korea
- Institutes of Green Bio Science &
Technology, Seoul National University, Pyeongchang 25354,
Korea
- Corresponding author: Gap-Don
Kim, Graduate School of International Agricultural Technology, Seoul National
University, Pyeongchang 25354, Korea, Tel: +82-33-339-5778, Fax:
+82-33-339-5779, E-mail:
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23
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The Quality Changes and Proteomic Analysis of Cattle Muscle Postmortem during Rigor Mortis. Foods 2022; 11:foods11020217. [PMID: 35053949 PMCID: PMC8775072 DOI: 10.3390/foods11020217] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2021] [Revised: 12/26/2021] [Accepted: 01/08/2022] [Indexed: 01/19/2023] Open
Abstract
Rigor mortis occurs in a relatively early postmortem period and is a complex biochemical process in the conversion of muscle to meat. Understanding the quality changes and biomarkers during rigor mortis can provide a theoretical basis for maintaining and improving meat quality. Herein, a tandem mass tag proteomic method is used to investigate the effects of differentially expressed proteins on the meat quality of cattle Longissimus lumborum muscle postmortem (0, 6, and 24 h). The pH, total sulfhydryl content and sarcomere length decrease significantly during storage. In contrast, meat color values (L*, a*, and b*) and the myofibril fragmentation index increase significantly. Altogether, 147 differentially expressed proteins are identified, most being categorized as metabolic enzymes, mitochondrial proteins, necroptosis and ferroptosis proteins and structural proteins. The results also reveal additional proteins that are potentially involved in rigor mortis, such as cardiac phospholamban, acetyl-coenzyme A acyltransferase, and ankyrin repeat domain 2. The current results provide proteomic insights into the changes in meat quality during rigor mortis.
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24
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Fuente-García C, Aldai N, Sentandreu E, Oliván M, Franco D, García-Torres S, R Barron LJ, Sentandreu MÁ. Caspase activity in post mortem muscle and its relation to cattle handling practices. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:6258-6264. [PMID: 33937991 DOI: 10.1002/jsfa.11293] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/04/2021] [Revised: 04/20/2021] [Accepted: 05/03/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Animal handling practices are one of the factors majorly affecting animal metabolism prior to slaughter. This phenomenon increases the occurrence of meat quality defects such as dark cutting-beef, causing high economical losses in the meat industry. Under this framework, the assessment of apoptosis onset in post mortem muscle was proposed as a novel approach to reveal biochemical characteristics in several Spanish bovine breeds (Asturiana de los Valles, Retinta and Rubia Gallega) managed under different production systems (intensive versus semi-extensive) and transport/lairage conditions (mixing versus not mixing with unfamiliar animals). To do so, the activities of initiator caspase 9 and executioner caspases 3/7 were determined in Longissimus thoracis et lumborum muscle at three early post mortem times (2, 8, and 24 h). RESULTS Breed effect and transport/lairage conditions were the most relevant factors that influenced both caspase activities over post mortem time, showing Rubia Gallega breed a completely different behavior compared to Asturiana de los Valles and Retinta breeds. Moreover, it is postulated that apoptosis cascade is initiated via the activation of caspase 9 under hypoxic or metabolic stress followed by the activation of executioner caspases 3/7. CONCLUSIONS Assessment of apoptosis on post mortem muscle can be a novel approach to study the influence of animal handling on muscle metabolism and post mortem cell death and its consequences on meat quality traits. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Claudia Fuente-García
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Calle del Catedràtic Agustín Escardino Benlloch 7, Paterna, Valencia, 46980, Spain
- Lactiker Research Group, Department of Pharmacy and Food Sciences, University of the Basque Country (UPV-EHU), Paseo de la Universidad 7, Vitoria-Gasteiz, 01006, Spain
| | - Noelia Aldai
- Lactiker Research Group, Department of Pharmacy and Food Sciences, University of the Basque Country (UPV-EHU), Paseo de la Universidad 7, Vitoria-Gasteiz, 01006, Spain
| | - Enrique Sentandreu
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Calle del Catedràtic Agustín Escardino Benlloch 7, Paterna, Valencia, 46980, Spain
| | - Mamen Oliván
- Servicio Regional de Investigación y Desarrollo Alimentario (SERIDA), Apdo 13, Villaviciosa, Asturias, 33300, Spain
| | - Daniel Franco
- Centro Tecnológico de la Carne (CETECA), Rúa Galicia 4, San Cibrao das Viñas, Ourense, 32900, Spain
| | - Susana García-Torres
- Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), Autovía A5, P.K. 372, Guadajira, Badajoz, 06187, Spain
| | - Luis Javier R Barron
- Lactiker Research Group, Department of Pharmacy and Food Sciences, University of the Basque Country (UPV-EHU), Paseo de la Universidad 7, Vitoria-Gasteiz, 01006, Spain
| | - Miguel Ángel Sentandreu
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Calle del Catedràtic Agustín Escardino Benlloch 7, Paterna, Valencia, 46980, Spain
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25
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Li X, Ha M, Warner RD, Dunshea FR. Meta-analysis of the relationship between collagen characteristics and meat tenderness. Meat Sci 2021; 185:108717. [PMID: 34839194 DOI: 10.1016/j.meatsci.2021.108717] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Revised: 11/14/2021] [Accepted: 11/16/2021] [Indexed: 11/15/2022]
Abstract
Meta-analysis methods were used to investigate the effects of collagen content, solubility and pyridinoline cross-link content on Warner-Bratzler shear force (WBSF) and sensory tenderness in major meat species. Data was collected from the literature on pork, beef and lamb and analyzed independently for each species. The beef data was categorized into subgroups according to muscle (loin and other muscle) and age (young, <18 months and old, ≥18 months). The results showed that in beef, collagen content and pyridinoline cross-link content were positively correlated with WBSF and negatively with sensory tenderness, while collagen solubility was negatively correlated with WBSF. The correlation coefficients were greater in other beef muscles than loin. Significant correlations between collagen content and tenderness attributes were observed in old beef animals. However, non-significant relationships and large variations were found in pork and lamb. More studies with various muscles and ages are required for an in-depth understanding of the relationship between collagen characteristics and meat tenderness.
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Affiliation(s)
- Xiying Li
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Minh Ha
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Robyn D Warner
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Frank R Dunshea
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia; Faculty of Biological Sciences, University of Leeds, Leeds LS2 9JT, United Kingdom.
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26
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Hou X, Wang L, Zhao F, Liu X, Gao H, Shi L, Yan H, Wang L, Zhang L. Genome-Wide Expression Profiling of mRNAs, lncRNAs and circRNAs in Skeletal Muscle of Two Different Pig Breeds. Animals (Basel) 2021; 11:ani11113169. [PMID: 34827901 PMCID: PMC8614396 DOI: 10.3390/ani11113169] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2021] [Revised: 11/04/2021] [Accepted: 11/04/2021] [Indexed: 01/02/2023] Open
Abstract
Simple Summary Variation exists in muscle-related traits, such as muscle growth and meat quality, between obese and lean pigs. In this study, the transcriptome profiles of skeletal muscle between Beijing Blackand Yorkshire pigs were characterized to explore the molecular mechanism underlying skeletal muscle-relatedtraits. Gene Ontology (GO) and KEGG pathway enrichment analyses showed that differentially expressed mRNAs, lncRNAs, and circRNAs involved in skeletal muscle development and fatty acid metabolism played a key role in the determination of muscle-related traits between different pig breeds. These results provide candidate genes responsible for muscle phenotypic variation and are valuable for pig breeding. Abstract RNA-Seq technology is widely used to analyze global changes in the transcriptome and investigate the influence on relevant phenotypic traits. Beijing Black pigs show differences in growth rate and meat quality compared to western pig breeds. However, the molecular mechanisms responsible for such phenotypic differences remain unknown. In this study, longissimus dorsi muscles from Beijing Black and Yorkshire pigs were used to construct RNA libraries and perform RNA-seq. Significantly different expressions were observed in 1051 mRNAs, 322 lncRNAs, and 82 circRNAs. GO and KEGG pathway annotation showed that differentially expressed mRNAs participated in skeletal muscle development and fatty acid metabolism, which determined the muscle-related traits. To explore the regulatory role of lncRNAs, the cis and trans-target genes were predicted and these lncRNAswere involved in the biological processes related to skeletal muscle development and fatty acid metabolismvia their target genes. CircRNAs play a ceRNA role by binding to miRNAs. Therefore, the potential miRNAs of differentially expressed circRNAs were predicted and interaction networks among circRNAs, miRNAs, and key regulatory mRNAs were constructed to illustrate the function of circRNAs underlying skeletal muscle development and fatty acid metabolism. This study provides new clues for elucidating muscle phenotypic variation in pigs.
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27
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Ferrinho AM, de Moura GV, Martins TDS, Muñoz J, Mueller LF, Garbossa PLM, de Amorim TR, Gemelli JL, Fuzikawa IHDS, Prado C, da Silveira JC, Poleti MD, Baldi F, Pereira AS. Rubia Gallega x Nelore crossbred cattle improve beef tenderness through changes in protein abundance and gene expression. Livest Sci 2021. [DOI: 10.1016/j.livsci.2021.104634] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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28
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Amorim ST, Stafuzza NB, Kluska S, Peripolli E, Pereira ASC, Muller da Silveira LF, de Albuquerque LG, Baldi F. Genome-wide interaction study reveals epistatic interactions for beef lipid-related traits in Nellore cattle. Anim Genet 2021; 53:35-48. [PMID: 34407235 DOI: 10.1111/age.13124] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 07/02/2021] [Indexed: 11/27/2022]
Abstract
Gene-gene interactions cause hidden genetic variation in natural populations and could be responsible for the lack of replication that is typically observed in complex traits studies. This study aimed to identify gene-gene interactions using the empirical Hilbert-Schmidt Independence Criterion method to test for epistasis in beef fatty acid profile traits of Nellore cattle. The dataset contained records from 963 bulls, genotyped using a 777 962k SNP chip. Meat samples of Longissimus muscle, were taken to measure fatty acid composition, which was quantified by gas chromatography. We chose to work with the sums of saturated (SFA), monounsaturated (MUFA), polyunsaturated (PUFA), omega-3 (OM3), omega-6 (OM6), SFA:PUFA and OM3:OM6 fatty acid ratios. The SNPs in the interactions where P < 10 - 8 were mapped individually and used to search for candidate genes. Totals of 602, 3, 13, 23, 13, 215 and 169 candidate genes for SFAs, MUFAs, PUFAs, OM3s, OM6s and SFA:PUFA and OM3:OM6 ratios were identified respectively. The candidate genes found were associated with cholesterol, lipid regulation, low-density lipoprotein receptors, feed efficiency and inflammatory response. Enrichment analysis revealed 57 significant GO and 18 KEGG terms ( P < 0.05), most of them related to meat quality and complementary terms. Our results showed substantial genetic interactions associated with lipid profile, meat quality, carcass and feed efficiency traits for the first time in Nellore cattle. The knowledge of these SNP-SNP interactions could improve understanding of the genetic and physiological mechanisms that contribute to lipid-related traits and improve human health by the selection of healthier meat products.
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Affiliation(s)
- S T Amorim
- Departamento de Zootecnia, Faculdade de Ciências Agrárias e Veterinárias, Universidade Estadual Paulista, Via de acesso Prof. Paulo Donato Castellane, s/no, Jaboticabal, CEP 14884-900, Brazil
| | - N B Stafuzza
- Instituto de Zootecnia - Centro de Pesquisa em Bovinos de Corte, Rodovia Carlos Tonanni, Km94, Sertãozinho, 14174-000, Brazil
| | - S Kluska
- Departamento de Zootecnia, Faculdade de Ciências Agrárias e Veterinárias, Universidade Estadual Paulista, Via de acesso Prof. Paulo Donato Castellane, s/no, Jaboticabal, CEP 14884-900, Brazil
| | - E Peripolli
- Departamento de Zootecnia, Faculdade de Ciências Agrárias e Veterinárias, Universidade Estadual Paulista, Via de acesso Prof. Paulo Donato Castellane, s/no, Jaboticabal, CEP 14884-900, Brazil
| | - A S C Pereira
- Faculdade de Zootecnia e Engenharia de Alimentos, Núcleo de Apoio à Pesquisa em Melhoramento Animal, Biotecnologia e Transgenia, Universidade de São Paulo, Rua Duque de Caxias Norte, 225, Pirassununga, CEP 13635-900, Brazil
| | - L F Muller da Silveira
- Faculdade de Zootecnia e Engenharia de Alimentos, Núcleo de Apoio à Pesquisa em Melhoramento Animal, Biotecnologia e Transgenia, Universidade de São Paulo, Rua Duque de Caxias Norte, 225, Pirassununga, CEP 13635-900, Brazil
| | - L G de Albuquerque
- Departamento de Zootecnia, Faculdade de Ciências Agrárias e Veterinárias, Universidade Estadual Paulista, Via de acesso Prof. Paulo Donato Castellane, s/no, Jaboticabal, CEP 14884-900, Brazil
| | - F Baldi
- Departamento de Zootecnia, Faculdade de Ciências Agrárias e Veterinárias, Universidade Estadual Paulista, Via de acesso Prof. Paulo Donato Castellane, s/no, Jaboticabal, CEP 14884-900, Brazil
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29
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Kaur L, Hui SX, Morton JD, Kaur R, Chian FM, Boland M. Endogenous Proteolytic Systems and Meat Tenderness: Influence of Post-Mortem Storage and Processing. Food Sci Anim Resour 2021; 41:589-607. [PMID: 34291209 PMCID: PMC8277181 DOI: 10.5851/kosfa.2021.e27] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2021] [Revised: 05/12/2021] [Accepted: 05/26/2021] [Indexed: 12/25/2022] Open
Abstract
Meat proteolytic systems play a crucial role in meat tenderisation. Understanding
the effects of processing technologies and post-mortem storage conditions on
these systems is important due to their crucial role in determining the quality
characteristics of meat and meat products. It has recently been proposed that
tenderisation occurs due to the synergistic action of numerous endogenous
proteolytic systems. There is strong evidence suggesting the importance of
μ-calpain during the initial post-mortem aging phase, while m-calpain may
have a role during long-term aging. The caspase proteolytic system is also a
candidate for cell degradation in the initial stages of conversion of muscle to
meat. The role of cathepsins, which are found in the lysosomes, in post-mortem
aging is controversial. Lysosomes need to be ruptured, through aging, or other
forms of processing to release cathepsins into the cytosol for participation in
proteolysis. A combination of optimum storage conditions along with suitable
processing may accelerate protease activity within meat, which can potentially
lead to improved meat tenderness. Processing technologies such as high pressure,
ultrasound, and shockwave processing have been reported to disrupt muscle
structure, which can facilitate proteolysis and potentially enhance the aging
process. This paper reviews the recent literature on the impacts of processing
technologies along with post-mortem storage conditions on the activities of
endogenous proteases in meat. The information provided in the review may be
helpful in selecting optimum post-mortem meat storage and processing conditions
to achieve improved muscle tenderness within shorter aging and cooking
times.
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Affiliation(s)
- Lovedeep Kaur
- School of Food and Advanced Technology, Massey University, 4442 Palmerston North, New Zealand.,Riddet Institute, Massey University, 4442 Palmerston North, New Zealand
| | - Seah Xin Hui
- School of Food and Advanced Technology, Massey University, 4442 Palmerston North, New Zealand
| | - James D Morton
- Department of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, Christchurch, New Zealand
| | - Ramandeep Kaur
- School of Food and Advanced Technology, Massey University, 4442 Palmerston North, New Zealand.,Riddet Institute, Massey University, 4442 Palmerston North, New Zealand
| | - Feng Ming Chian
- School of Food and Advanced Technology, Massey University, 4442 Palmerston North, New Zealand.,Riddet Institute, Massey University, 4442 Palmerston North, New Zealand
| | - Mike Boland
- Riddet Institute, Massey University, 4442 Palmerston North, New Zealand
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30
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Briggs RK, Christensen RC, Quarnberg SM, Legako JF, Raymond RC, MacNeil MD, Thornton KJ. Relationship Between Meat Quality, Carcass Characteristics, and Protein Abundance of HSPβ1, HSPA, and DJ1 in Beef Longissimus thoracis Pre-Rigor or After 14 Days’ Aging. MEAT AND MUSCLE BIOLOGY 2021. [DOI: 10.22175/mmb.11685] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
This study evaluated associations of heat shock proteins (HSP) and an oxidative stress protein, protein deglycase (DJ1), with beef quality and tenderness. Samples from the longissimus thoracis (N = 99) were collected pre-rigor (day 0) and after 14-d aging. Warner-Bratzler shear force (WBSF), myofibrillar fragmentation index (MFI), and a trained sensory panel were used to determine meat quality. Protein abundance of DJ1 and 2 HSP—HSPβ1 and HSPA—were assessed. Regression analyses demonstrated that DJ1 abundance after 14 d of aging is a predictor of WBSF (P < 0.001), MFI (P = 0.02), and sensory panel tenderness (P < 0.001). Abundance of HSPβ1 after 14 d of aging is also a predictor of MFI (P = 0.03). Additionally, abundance of both HSPβ1 and DJ1 pre-rigor are predictors of juiciness (P < 0.05). Abundance of HSPβ1 pre-rigor was correlated with WBSF (R = 0.67), sensory panel tenderness (R = −0.44), juiciness (R = −0.30), and umami (R = −0.20). Abundance of DJ1 pre-rigor was also correlated with WBSF (R = 0.72), sensory panel tenderness (R = −0.44), juiciness (R = − 0.24), and umami (R = −0.31). After 14-d aging, HSP β 1 abundance was cor- related with WBSF (R = 0.66), sensory panel tenderness (R = −0.34), juiciness (R = −0.34), umami (R = −0.33), and brown/ roasted (R = −0.30). Abundance of DJ1 after 14-d aging was also correlated with WBSF (R = 0.68), sensory panel tenderness (R = −0.41), juiciness (R = −0.21), and umami (R = −0.28). These results demonstrate that abundance of HSPβ1 and DJ1 both pre-rigor and after 14 d of aging are correlated with meat tenderness and end-product quality as assessed by a trained sensory panel. Regression analyses further reveal that abundance of DJ1 and HSPβ1 after 14 d of aging is causative in development of beef tenderness and juiciness, respectively. Taken together, these results suggest that abundance of DJ1 is a predictor of tenderness, whereas abundance of HSPβ1 is related to meat quality but cannot be used to predict tenderness.
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Affiliation(s)
- Reganne K. Briggs
- Utah State University Department of Animal, Dairy and Veterinary Sciences
| | | | | | | | | | | | - Kara J. Thornton
- Utah State University Department of Animal, Dairy and Veterinary Sciences
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31
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Zhou CY, Pan DD, Cao JX, Zhou GH. A comprehensive review on molecular mechanism of defective dry-cured ham with excessive pastiness, adhesiveness, and bitterness by proteomics insights. Compr Rev Food Sci Food Saf 2021; 20:3838-3857. [PMID: 34118135 DOI: 10.1111/1541-4337.12779] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2021] [Revised: 04/14/2021] [Accepted: 05/03/2021] [Indexed: 02/01/2023]
Abstract
Excessive bitterness, pastiness, and adhesiveness are the main organoleptic and textural defects of dry-cured ham, which often cause a lot of financial losses to manufacturers and seriously damage the quality of the product. These sensory and textural defects are related to the protein degradation of dry-cured ham. Proteomics shows great potential to improve our understanding of the molecular mechanism of sensory and textural defects and identify biomarkers for monitoring their quality traits. This review presents some of the major achievements and considerations in organoleptic and textural defects of dry-cured ham by proteomics analysis in the recent decades and gives an overview about how to correct sensory and textural defects of dry-cured ham. Proteomics reveals that muscle proteins derived from myofibril and cytoskeleton and involved in metabolic enzymes and oxygen transport have been identified as potential biomarkers in defective dry-cured ham. Relatively high residual activities of cathepsin B and L are responsible for the excessive degradation of these protein biomarkers in defective dry-cured ham. Ultrasound-assisted mild thermal or high-pressure treatment shows a good correction for the organoleptic and textural defects of dry-cured ham by changing microstructure and conformation of muscle proteins by accelerating degradation of proteins and polypeptides into free amino acids.
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Affiliation(s)
- Chang-Yu Zhou
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo, P.R. China.,Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo, P.R. China.,Key Laboratory of Meat Processing and Quality Control, MOE, Nanjing Agricultural University, Nanjing, P.R. China.,Key Laboratory of Meat Processing, MOA, Nanjing Agricultural University, Nanjing, P.R. China.,Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, P.R. China
| | - Dao-Dong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo, P.R. China.,Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo, P.R. China
| | - Jin-Xuan Cao
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo, P.R. China.,Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo, P.R. China
| | - Guang-Hong Zhou
- Key Laboratory of Meat Processing and Quality Control, MOE, Nanjing Agricultural University, Nanjing, P.R. China.,Key Laboratory of Meat Processing, MOA, Nanjing Agricultural University, Nanjing, P.R. China.,Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, P.R. China
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32
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Yang Y, Yang J, Ma J, Yu Q, Han L. iTRAQ-mediated analysis of the relationship between proteomic changes and yak longissimus lumborum tenderness over the course of postmortem storage. Sci Rep 2021; 11:10450. [PMID: 34001984 PMCID: PMC8128915 DOI: 10.1038/s41598-021-90012-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2020] [Accepted: 04/27/2021] [Indexed: 11/23/2022] Open
Abstract
To identify differentially expressed proteins associated with energy metabolism and tenderness during the postmortem aging of yak longissimus lumborum muscle samples, we collected tissue samples from yaks raised at different altitudes. At 12 h post-slaughter, we identified 290 differentially expressed proteins (DEPs) in these samples, whereas 436 such DEPs were detected after 72 h. Identified DEPs were clustered into four main functional categories: cell structural proteins, glycogen metabolic proteins, energy reserve metabolic proteins, and cellular polysaccharide metabolic proteins. Further bioinformatics analysis revealed that these proteins were associated with carbon metabolism, glycolysis, and the biosynthesis of amino acids. Our functional insights regarding these identified proteins contribute to a more detailed molecular understanding of the processes of energy metabolism in yak muscle tissue, and represent a valuable resource for future investigations.
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Affiliation(s)
- Yayuan Yang
- Key Laboratory of Veterinary Pharmaceutical Development, Ministry of Agricultural and Rural Affairs, Lanzhou Institute of Husbandry, Pharmaceutical Sciences of Chinese Academy of Agricultural Sciences, Lanzhou, 730050, People's Republic of China
- College of Food Science and Engineering, Gansu Agricultural University, 1#, Yingmen Village, Anning, Lanzhou, 730070, Gansu, People's Republic of China
| | - Jieyuan Yang
- School of New Energy and Power Engineering, Lanzhou Jiaotong University, Lanzhou, 730070, Gansu, People's Republic of China
| | - Jibing Ma
- Key Laboratory of Veterinary Pharmaceutical Development, Ministry of Agricultural and Rural Affairs, Lanzhou Institute of Husbandry, Pharmaceutical Sciences of Chinese Academy of Agricultural Sciences, Lanzhou, 730050, People's Republic of China
| | - Qunli Yu
- Key Laboratory of Veterinary Pharmaceutical Development, Ministry of Agricultural and Rural Affairs, Lanzhou Institute of Husbandry, Pharmaceutical Sciences of Chinese Academy of Agricultural Sciences, Lanzhou, 730050, People's Republic of China
| | - Ling Han
- Key Laboratory of Veterinary Pharmaceutical Development, Ministry of Agricultural and Rural Affairs, Lanzhou Institute of Husbandry, Pharmaceutical Sciences of Chinese Academy of Agricultural Sciences, Lanzhou, 730050, People's Republic of China.
- College of Food Science and Engineering, Gansu Agricultural University, 1#, Yingmen Village, Anning, Lanzhou, 730070, Gansu, People's Republic of China.
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33
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Mahgoub S, Alagawany M, Nader M, Omar SM, Abd El-Hack ME, Swelum A, Elnesr SS, Khafaga AF, Taha AE, Farag MR, Tiwari R, Marappan G, El-Sayed AS, Patel SK, Pathak M, Michalak I, Al-Ghamdi ES, Dhama K. Recent Development in Bioactive Peptides from Plant and Animal Products and Their Impact on the Human Health. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1923027] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Samir Mahgoub
- Department of Agricultural Microbiology, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
| | - Mahmoud Alagawany
- Poultry Department, Faculty of Agriculture, Zagazig University, Zagazig Egypt
| | - Maha Nader
- Department of Agricultural Microbiology, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
| | - Safaa M. Omar
- Department of Agricultural Microbiology, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
| | | | - Ayman Swelum
- Department of Theriogenology, Faculty of Veterinary Medicine, Zagazig University, Zagazig, Egypt
| | - Shaaban S. Elnesr
- Department of Poultry Production, Faculty of Agriculture, Fayoum University, Fayoum, Egypt
| | - Asmaa F. Khafaga
- Department of Pathology, Faculty of Veterinary Medicine, Alexandria University, Edfina’ Egypt
| | - Ayman E. Taha
- Department of Animal Husbandry and Animal Wealth Development, Faculty of Veterinary Medicine, Alexandria University, Edfina’ Egypt
| | - Mayada R. Farag
- Forensic Medicine and Toxicology Department, Faculty of Veterinary Medicine, Zagazig University, Zagazig’ Egypt
| | - Ruchi Tiwari
- Department of Veterinary Microbiology and Immunology, College of Veterinary Sciences, Up Pandit Deen Dayal Upadhayay Pashu Chikitsa Vigyan Vishwavidyalay Evum Go-Anusandhan Sansthan (DUVASU), Mathura, Uttar Pradesh, India
| | - Gopi Marappan
- Division of Avian Physiology and Reproduction, ICAR-Central Avian Research Institute, Izatnagar, Bareilly, Uttar Pradesh, India
| | - Ashraf S. El-Sayed
- Botany and Microbiology Department, Faculty of Science, Zagazig University, Zagazig, Egypt
| | - Shailesh K. Patel
- Division of Pathology, ICAR-Indian Veterinary Research Institute Izatnagar, Bareilly- Uttar Pradesh, India
| | - Mamta Pathak
- Division of Pathology, ICAR-Indian Veterinary Research Institute Izatnagar, Bareilly- Uttar Pradesh, India
| | - Izabela Michalak
- Department of Advanced Material Technologies,Faculty of Chemistry, Wrocław University of Science and Technology, Wrocław’, Poland
| | - Etab S. Al-Ghamdi
- Department of Food and Nutrition, College of Human Sciences and Design, King Abdualziz University, Jeddah, Saudi Arabia
| | - Kuldeep Dhama
- Division of Pathology, ICAR-Indian Veterinary Research Institute Izatnagar, Bareilly- Uttar Pradesh, India
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34
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Gedarawatte ST, Ravensdale JT, Johns ML, Azizi A, Al‐Salami H, Dykes GA, Coorey R. Effectiveness of gelatine and chitosan spray coating for extending shelf life of vacuum‐packaged beef. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15025] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Affiliation(s)
- Shamika T.G. Gedarawatte
- School of Molecular and Life Sciences Faculty of Science and Engineering Curtin University Perth WA6102Australia
| | - Joshua T. Ravensdale
- Faculty of Health Sciences School of Public Health Curtin University Perth WA6102Australia
| | - Michael L. Johns
- Department of Chemical Engineering School of Engineering University of Western Australia Perth WA6009Australia
| | - Azlinda Azizi
- Department of Chemical Engineering School of Engineering University of Western Australia Perth WA6009Australia
| | - Hani Al‐Salami
- Biotechnology and Drug Development Research Laboratory Curtin Medical School and Curtin Health Innovation Research Institute Curtin University Bentley WA6102Australia
| | - Gary A. Dykes
- Graduate Research School Curtin University Perth WA6102Australia
| | - Ranil Coorey
- School of Molecular and Life Sciences Faculty of Science and Engineering Curtin University Perth WA6102Australia
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35
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Dunshea F, Ha M, Purslow P, Miller R, Warner R, Vaskoska RS, Wheeler TL, Li X. Meat Tenderness: Underlying Mechanisms, Instrumental Measurement, and Sensory Assessment. MEAT AND MUSCLE BIOLOGY 2021. [DOI: 10.22175/mmb.10489] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
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36
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Revilla I, Plaza J, Palacios C. The Effect of Grazing Level and Ageing Time on the Physicochemical and Sensory Characteristics of Beef Meat in Organic and Conventional Production. Animals (Basel) 2021; 11:635. [PMID: 33673665 PMCID: PMC7997255 DOI: 10.3390/ani11030635] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2021] [Revised: 02/17/2021] [Accepted: 02/22/2021] [Indexed: 02/07/2023] Open
Abstract
This study investigated the influence of the production system (conventional vs. organic), the grass consumption level and the ageing period (7 and 14 days) on beef quality. Three groups of samples from Limousin × Avileña calves were analysed: F100, formed by animals fed 100% on forage; F74, formed by animals fed on an average amount of forage of 74%; and F35, formed by animals fed on straw fodder (35%) and concentrate (65%). The results showed that the higher the grass content, the lower the fat oxidation and the higher the n-3 content, but also the higher the SFA level, the initial Warner-Bratzler shear force (WBSF), and the more residue it leaves on chewing. As for the effect of production system, organic samples showed higher intramuscular fat content and lower moisture and MUFA content. These samples were darker and showed lower values for flavour quality. Among the organic samples, F100 had higher n-3 and CLA content and higher values for colour, hardness, odour and flavour quality. Increased ageing time may improve the sensory characteristics of the meat, especially in the case of the F100 samples. The results pointed out that F100 samples aged at least 14 days showed the best physico-chemical, nutritional and sensory characteristics.
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Affiliation(s)
- Isabel Revilla
- Area of Food Technology, E.P.S. of Zamora, University of Salamanca, Avenida Requejo 33, 49022 Zamora, Spain;
| | - Javier Plaza
- Area of Animal Production, Faculty of Environmental and Agrarian Sciences, University of Salamanca, Avenida Filiberto Villalobos 119-129, 37007 Salamanca, Spain;
| | - Carlos Palacios
- Area of Animal Production, Faculty of Environmental and Agrarian Sciences, University of Salamanca, Avenida Filiberto Villalobos 119-129, 37007 Salamanca, Spain;
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37
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Álvarez S, Mullen AM, Hamill R, O'Neill E, Álvarez C. Dry-aging of beef as a tool to improve meat quality. Impact of processing conditions on the technical and organoleptic meat properties. ADVANCES IN FOOD AND NUTRITION RESEARCH 2021; 95:97-130. [PMID: 33745517 DOI: 10.1016/bs.afnr.2020.10.001] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Meat consumers are demanding products of higher and consistent quality, with a distinctive flavor and aroma, able to provide a particular sensorial experience when consuming beef. The impact of all the factors affecting the final eating quality, known as the farm to fork approach, has been extensively studied in the last decades. This includes genetic factors, production system, transport, carcass intervention, aging, packaging and cooking method, among others. Aging is, one of the most important steps in producing high quality tender beef. During this step, flavor is developed and the meat is tenderized. Dry-aging although considered a traditional method, is currently attracting attention from consumers, producers and researchers because of the characteristics of the final products in terms of flavor, aroma and texture. This chapter will describe the series of biochemical changes, which combined with the loss of water, generates a final product that is highly appreciated by niche consumers. This will include the changes that the muscle undergoes to be transformed to meat, the main factors driving the dry-aging process and how the flavor and aroma compounds are generated during this process.
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Affiliation(s)
- Sara Álvarez
- Department of Food Quality and Sensory Analysis, Ashtown Teagasc Food Research Centre, Dublin, Ireland
| | - Anne Maria Mullen
- Department of Food Quality and Sensory Analysis, Ashtown Teagasc Food Research Centre, Dublin, Ireland
| | - Ruth Hamill
- Department of Food Quality and Sensory Analysis, Ashtown Teagasc Food Research Centre, Dublin, Ireland
| | - Eileen O'Neill
- School of Food and Nutritional Sciences, University College, Cork, Ireland
| | - Carlos Álvarez
- Department of Food Quality and Sensory Analysis, Ashtown Teagasc Food Research Centre, Dublin, Ireland.
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38
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Barido FH, Lee SK. Changes in proteolytic enzyme activities, tenderness-related traits, and quality properties of spent hen meat affected by adenosine 5'-monophosphate during cold storage. Poult Sci 2021; 100:101056. [PMID: 33744615 PMCID: PMC8005812 DOI: 10.1016/j.psj.2021.101056] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2020] [Revised: 02/03/2021] [Accepted: 02/04/2021] [Indexed: 01/02/2023] Open
Abstract
A mechanism of postmortem tenderization by adenosine 5′-monophosphate (AMP) on spent hen meat was investigated. Breast meat samples were made into a rectangular size of 7.5 × 5 × 2 cm and grouped into 5 different treatments, followed by immersion for 24 h at 4 ± 2°C in AMP marinade solutions of 0, 15, 30, 45, and 60 mmol/L that dissolved in 0.9% (w/v) saline solution. To investigate the enzymatic changes and tenderness-related traits, samples were stored until day 5 at a temperature of 2 ± 2°C. Result showed that each increase of 15 mmol/L AMP within marinade solution remarkably improved the myofibril fragmentation index and texture properties. The upregulation of tenderness-related enzymes was found for caspase-3 at 1 to 20.4 fold and 1 to 1.2 fold higher for the cathepsin-B, while a slight effect on calpains enzyme was observed. When compared with day 0 as a reference sample, the activity of the caspase-3 enzyme was more stable, as was cathepsin-B on the ultimate storage day, while the calpains enzyme showed a declining activity even after treatment. The flavor enhancement of 2.16- to 5.10-fold seemed to be a consequence of the AMP conversion into IMP that was responsible for the intensification of the umami-like flavor. No adverse effect was observed for instrumental surface color during the postmortem period. Therefore, this study suggested that the synergistic results after AMP treatment strongly contributed to postmortem tenderization mainly through cathepsin-B and caspase-3 enzyme upregulation, which led to more myofibrillar fragmentation and structural alteration of myofibrillar protein.
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Affiliation(s)
- Farouq Heidar Barido
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
| | - Sung Ki Lee
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea.
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39
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Gagaoua M, Troy D, Mullen AM. The Extent and Rate of the Appearance of the Major 110 and 30 kDa Proteolytic Fragments during Post-Mortem Aging of Beef Depend on the Glycolysing Rate of the Muscle and Aging Time: An LC-MS/MS Approach to Decipher Their Proteome and Associated Pathways. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:602-614. [PMID: 33377770 DOI: 10.1021/acs.jafc.0c06485] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Post-mortem (p-m) muscle undergoes a myriad of complex physical and biochemical changes prior to its conversion to meat, which are influential on proteolysis and hence tenderization. A more in-depth understanding of the mechanisms underpinning these dynamics is a key to consistently providing tender beef. Using an LC-MS/MS approach, with state-of-art mass spectrometry Q Exactive HF-X, the proteome and associated pathways contributing to the appearance of the proteolytic breakdown products appearing over 14 days p-m, at two important molecular weights (110 and 30 kDa) on 1D SDS-PAGE gels, have been investigated in beef longissimus thoracis et lumborum muscles exhibiting four rates of pH decline differentiated on the basis of time at pH 6 (fast glycolysing, <3 h; medium, 3-5 h; slow, 5-8 h; and very slow, 8+ h). Both 110 and 30 kDa bands appeared during aging and increased in intensity as a function of p-m time in a pH decline-dependent manner. The 110 kDa band appeared as early as 3 h p-m and displayed an incremental increase in all groups through to 14 days p-m. From 2 days p-m, this increase in abundance during aging was significantly (P < 0.001) influenced by the glycolytic rate: fast > or = medium > slow > very slow. The day 2 p-m appearance of the 30 kDa band was most evident for the fast glycolysing muscle with little or no evidence of appearance in slow and very slow. For days 7 and 14 p-m, the strength of appearance was dependent on glycolysing groups fast > medium > or = slow > very slow. LC-MS/MS analysis yielded a total of 22 unique proteins for the 110 kDa fragment and 13 for the 30 kDa, with 4 common proteins related to both the actin and fibrinogen complex. The Gene Ontology analysis revealed that a myriad of biological pathways are influential with many related to proteins involved primarily in muscle contraction and structure. Other pathways of interest include energy metabolism, apoptotic mitochondrial changes, calcium and ion transport, and so on. Interestingly, most of the proteins composing the fragments were so far identified as biomarkers of beef tenderness and other quality traits.
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Affiliation(s)
- Mohammed Gagaoua
- Food Quality and Sensory Science Department, Teagasc Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland
| | - Declan Troy
- Food Quality and Sensory Science Department, Teagasc Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland
| | - Anne Maria Mullen
- Food Quality and Sensory Science Department, Teagasc Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland
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40
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Purslow PP, Gagaoua M, Warner RD. Insights on meat quality from combining traditional studies and proteomics. Meat Sci 2020; 174:108423. [PMID: 33422773 DOI: 10.1016/j.meatsci.2020.108423] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2020] [Revised: 12/23/2020] [Accepted: 12/28/2020] [Indexed: 12/16/2022]
Abstract
Following a century of major discoveries on the mechanisms determining meat colour and tenderness using traditional scientific methods, further research into complex and interactive factors contributing to variations in meat quality is increasingly being based on data-driven "omics" approaches such as proteomics. Using two recent meta-analyses of proteomics studies on beef colour and tenderness, this review examines how knowledge of the mechanisms and factors underlying variations in these meat qualities can be both confirmed and extended by data-driven approaches. While proteomics seems to overlook some sources of variations in beef toughness, it highlights the role of post-mortem energy metabolism in setting the conditions for development of meat colour and tenderness, and also points to the complex interplay of energy metabolism, calcium regulation and mitochondrial metabolism. In using proteomics as a future tool for explaining variations in meat quality, the need for confirmation by further hypothesis-driven experimental studies of post-hoc explanations of why certain proteins are biomarkers of beef quality in data-driven studies is emphasised.
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Affiliation(s)
- Peter P Purslow
- Tandil Centre for Veterinary Investigation (CIVETAN), National University of Central Buenos Aires Province, Tandil B7001BBO, Argentina; School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, Melbourne University, Parkville 3010, Australia.
| | - Mohammed Gagaoua
- Food Quality and Sensory Science Department, Teagasc Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland
| | - Robyn D Warner
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, Melbourne University, Parkville 3010, Australia
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41
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Alfaia CM, Pestana JM, Rodrigues M, Coelho D, Aires MJ, Ribeiro DM, Major VT, Martins CF, Santos H, Lopes PA, Lemos JPC, Fontes CMGA, Lordelo MM, Prates JAM. Influence of dietary Chlorella vulgaris and carbohydrate-active enzymes on growth performance, meat quality and lipid composition of broiler chickens. Poult Sci 2020; 100:926-937. [PMID: 33518146 PMCID: PMC7858185 DOI: 10.1016/j.psj.2020.11.034] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2020] [Revised: 11/16/2020] [Accepted: 11/22/2020] [Indexed: 12/02/2022] Open
Abstract
Herein, we investigated the effect of Chlorella vulgaris as ingredient (10% of incorporation) in broiler diets, supplemented or not with 2 formulations of Carbohydrate-Active enZymes (CAZymes; Rovabio Excel AP and a mixture of recombinant CAZymes, composed by an exo-β-glucosaminidase, an alginate lyase, a peptidoglycan N-acetylmuramic acid deacetylase and a lysozyme), on growth performance, meat quality, fatty acid composition, oxidative stability, and sensory traits. One hundred twenty 1-day-old Ross 308 male birds were randomly assigned to one of the 4 experimental diets (n = 30): corn-soybean meal–basal diet (control), basal diet with 10% C. vulgaris (CV), CV supplemented with 0.005% of a commercial CAZyme cocktail (Rovabio Excel AP), (CV + R), and CV supplemented with 0.01% of a 4-CAZyme mixture previously selected (CV + M) during the experimental period lasted from day 21 to day 35. Body weight gain and feed conversion rate of broilers were not affected by C. vulgaris but digesta viscosity increased more than 2-fold (P < 0.001) relative to the control. In addition, neither cooking loss, shear force, juiciness, flavor nor off-flavor was impaired by dietary treatments (P > 0.05). By contrast, the dietary C. vulgaris increased tenderness, yellowness (b∗) and total carotenoids in breast and thigh meats. However, no additional protective effect against lipid oxidation was observed in meat with the inclusion of microalga. Chlorella vulgaris, independently of CAZymes, had a minor impact on meat fatty acid composition but improved the proportion of some beneficial fatty acids. In summary, our data indicate a slight improvement of broiler meat quality and lipid nutritional value, without impairment of broilers' growth performance, thus supporting the usefulness of this microalga in poultry diets, up to this high level of incorporation. By contrast, the selected CAZyme mixtures used do not significantly improve the release of microalga nutrients in poultry diets, through the disruption of microalga cell wall, which warrants further research.
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Affiliation(s)
- C M Alfaia
- CIISA - Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Av. da Universidade Técnica, 1300-477 Lisboa, Portugal
| | - J M Pestana
- CIISA - Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Av. da Universidade Técnica, 1300-477 Lisboa, Portugal
| | - M Rodrigues
- LEAF - Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - D Coelho
- CIISA - Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Av. da Universidade Técnica, 1300-477 Lisboa, Portugal
| | - M J Aires
- CIISA - Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Av. da Universidade Técnica, 1300-477 Lisboa, Portugal
| | - D M Ribeiro
- LEAF - Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - V T Major
- CIISA - Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Av. da Universidade Técnica, 1300-477 Lisboa, Portugal
| | - C F Martins
- LEAF - Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - H Santos
- CIISA - Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Av. da Universidade Técnica, 1300-477 Lisboa, Portugal
| | - P A Lopes
- CIISA - Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Av. da Universidade Técnica, 1300-477 Lisboa, Portugal
| | - J P C Lemos
- CIISA - Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Av. da Universidade Técnica, 1300-477 Lisboa, Portugal
| | - C M G A Fontes
- CIISA - Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Av. da Universidade Técnica, 1300-477 Lisboa, Portugal
| | - M M Lordelo
- LEAF - Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - J A M Prates
- CIISA - Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Av. da Universidade Técnica, 1300-477 Lisboa, Portugal.
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42
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Increased protein digestibility of beef with aging in an infant in vitro digestion model. Meat Sci 2020; 169:108210. [DOI: 10.1016/j.meatsci.2020.108210] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2019] [Revised: 04/24/2020] [Accepted: 06/04/2020] [Indexed: 01/30/2023]
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Fernández-Barroso MÁ, Caraballo C, Silió L, Rodríguez C, Nuñez Y, Sánchez-Esquiliche F, Matos G, García-Casco JM, Muñoz M. Differences in the Loin Tenderness of Iberian Pigs Explained through Dissimilarities in Their Transcriptome Expression Profile. Animals (Basel) 2020; 10:ani10091715. [PMID: 32971875 PMCID: PMC7552750 DOI: 10.3390/ani10091715] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2020] [Revised: 09/10/2020] [Accepted: 09/18/2020] [Indexed: 02/06/2023] Open
Abstract
Simple Summary The Iberian pig is the most representative autochthonous breed of the Mediterranean region with unique genetic and phenotypic characteristics. The breed has been successfully preserved by its high-quality meat and high-priced products. Tenderness is one of the most relevant meat quality traits, and meat tenderization is influenced by genetic and environmental effects such as pre-slaughter handling and post-mortem conditions. Tenderness could be included in Iberian pig breeding programs, mainly focused on the improvement of premium-cuts percentage, in order to avoid the meat quality decline. A better biological understanding of this trait is needed. In the current study, we analyze the transcriptome of pigs divergent for Warner–Bratzler shear force through RNA-seq technique for the identification, characterization and quantification of candidate genes involved in biological pathways, networks and functions affecting meat tenderness. Abstract Tenderness is one of the most important meat quality traits and it can be measured through shear force with the Warner–Bratzler test. In the current study, we use the RNA-seq technique to analyze the transcriptome of Longissimus dorsi (LD) muscle in two groups of Iberian pigs (Tough and Tender) divergent for shear force breeding values. We identified 200 annotated differentially expressed genes (DEGs) and 245 newly predicted isoforms. The RNAseq expression results of 10 genes were validated with quantitative PCR (qPCR). Functional analyses showed an enrichment of DE genes in biological processes related to proteolysis (CTSC, RHOD, MYH8, ACTC1, GADD45B, CASQ2, CHRNA9 and ANKRD1), skeletal muscle tissue development (ANKRD1, DMD, FOS and MSTN), lipid metabolism (FABP3 and PPARGC1A) and collagen metabolism (COL14A1). The upstream analysis revealed a total of 11 transcription regulatory factors that could regulate the expression of some DEGs. Among them, IGF1, VGLL3 and PPARG can be highlighted since they regulate the expression of genes involved in biological pathways that could affect tenderness. The experiment revealed a set of candidate genes and regulatory factors suggestive to search polymorphisms that could be incorporated in a breeding program for improving meat tenderness.
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Affiliation(s)
- Miguel Ángel Fernández-Barroso
- Centro Nacional de I+D del Cerdo Ibérico (CENIDCI), INIA, 06300 Zafra, Spain; (C.C.); (J.M.G.-C.)
- Departamento de Mejora Genética Animal, INIA, 28040 Madrid, Spain; (L.S.); (C.R.); (Y.N.); (M.M.)
- Correspondence:
| | - Carmen Caraballo
- Centro Nacional de I+D del Cerdo Ibérico (CENIDCI), INIA, 06300 Zafra, Spain; (C.C.); (J.M.G.-C.)
- Departamento de Mejora Genética Animal, INIA, 28040 Madrid, Spain; (L.S.); (C.R.); (Y.N.); (M.M.)
| | - Luis Silió
- Departamento de Mejora Genética Animal, INIA, 28040 Madrid, Spain; (L.S.); (C.R.); (Y.N.); (M.M.)
| | - Carmen Rodríguez
- Departamento de Mejora Genética Animal, INIA, 28040 Madrid, Spain; (L.S.); (C.R.); (Y.N.); (M.M.)
| | - Yolanda Nuñez
- Departamento de Mejora Genética Animal, INIA, 28040 Madrid, Spain; (L.S.); (C.R.); (Y.N.); (M.M.)
| | | | - Gema Matos
- Sánchez Romero Carvajal—Jabugo, SRC, 21290 Huelva, Spain; (F.S.-E.); (G.M.)
| | - Juan María García-Casco
- Centro Nacional de I+D del Cerdo Ibérico (CENIDCI), INIA, 06300 Zafra, Spain; (C.C.); (J.M.G.-C.)
- Departamento de Mejora Genética Animal, INIA, 28040 Madrid, Spain; (L.S.); (C.R.); (Y.N.); (M.M.)
| | - María Muñoz
- Centro Nacional de I+D del Cerdo Ibérico (CENIDCI), INIA, 06300 Zafra, Spain; (C.C.); (J.M.G.-C.)
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44
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Vaskoska R, Ha M, Naqvi ZB, White JD, Warner RD. Muscle, Ageing and Temperature Influence the Changes in Texture, Cooking Loss and Shrinkage of Cooked Beef. Foods 2020; 9:E1289. [PMID: 32937816 PMCID: PMC7555138 DOI: 10.3390/foods9091289] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2020] [Revised: 09/02/2020] [Accepted: 09/08/2020] [Indexed: 11/16/2022] Open
Abstract
This study aimed to quantify the effect of muscle, ageing and cooking temperature on the texture, cooking loss and shrinkage of cooked beef. Cuboids from unaged (1 day post mortem) and aged (14 days post mortem) semitendinosus, biceps femoris and psoas major muscles, from both sides of five beef carcasses, were cooked at four different cooking temperatures (50, 60, 70 and 80 °C) for 30 min. and their Warner-Bratzler shear force (WBSF), cooking loss and shrinkage (longitudinal and transverse) were quantified. The WBSF was reduced by ageing in the muscles at the specific cooking temperatures: psoas major (cooked at 50, 60 and 80 °C), semitendinosus (70 and 80 °C) and biceps femoris (80 °C). The cooking loss was 3% greater in aged compared to unaged muscles. The longitudinal shrinkage was greatest in psoas major at 80 °C amongst the muscle types and it was reduced by ageing in psoas major (70 and 80 °C) and biceps femoris (80 °C). The transverse shrinkage was reduced by ageing only in biceps femoris, across all temperatures; and the diameter of homogenized fibre fragments from semitendinosus and biceps femoris was reduced more by cooking at 50 °C in unaged compared to aged condition. WBSF was related to transverse shrinkage, and cooking loss was related to longitudinal shrinkage. The effect of muscle type on the physical changes occurring during cooking of beef is dependent on ageing and cooking temperature.
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Affiliation(s)
- Rozita Vaskoska
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC 3010, Australia; (M.H.); (R.D.W.)
| | - Minh Ha
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC 3010, Australia; (M.H.); (R.D.W.)
| | - Zahra Batool Naqvi
- School of Animal and Veterinary Sciences, Charles Sturt University, Wagga Wagga, NSW 2650, Australia;
| | - Jason David White
- Office of the Pro Vice Chancellor Research and Innovation, Charles Sturt University, Wagga Wagga, NSW 2650, Australia;
| | - Robyn Dorothy Warner
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC 3010, Australia; (M.H.); (R.D.W.)
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45
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Kim GD, Yun Lee S, Jung EY, Song S, Jin Hur S. Quantitative changes in peptides derived from proteins in beef tenderloin (psoas major muscle) and striploin (longissimus lumborum muscle) during cold storage. Food Chem 2020; 338:128029. [PMID: 32932089 DOI: 10.1016/j.foodchem.2020.128029] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2019] [Revised: 09/03/2020] [Accepted: 09/03/2020] [Indexed: 12/16/2022]
Abstract
Peptides derived from whole proteins in beef tenderloin (M. psoas major, PM) and striploin (M. longissimus lumborum, LL) associated with meat quality and muscle fiber composition were identified and quantified during 21 days of aging. Peptide quantification revealed 40-43 proteins to be significantly degraded during all aging time, and these were mostly sarcoplasmic proteins. Cooking loss of both muscles was not changed by aging (P > 0.05), whereas Warner-Bratzler shear force and meat color were affected by aging. Sensory tenderness increased in PM after 14 days of aging (P < 0.05). PM had a higher type I fiber content, whereas LL had a higher type IIX fiber content (P < 0.05), resulting in differences in proteolysis during all aging periods tested. These findings improve our understanding of different biochemical and physicochemical changes in aged meat according to the muscle type.
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Affiliation(s)
- Gap-Don Kim
- Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang 25354, Republic of Korea; Institutes of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Republic of Korea
| | - Seung Yun Lee
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Republic of Korea
| | - Eun-Young Jung
- Institutes of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Republic of Korea
| | - Sumin Song
- Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang 25354, Republic of Korea
| | - Sun Jin Hur
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Republic of Korea.
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46
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Fernández-Barroso MÁ, Silió L, Rodríguez C, Palma-Granados P, López A, Caraballo C, Sánchez-Esquiliche F, Gómez-Carballar F, García-Casco JM, Muñoz M. Genetic parameter estimation and gene association analyses for meat quality traits in open-air free-range Iberian pigs. J Anim Breed Genet 2020; 137:581-598. [PMID: 32761820 DOI: 10.1111/jbg.12498] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2019] [Revised: 06/29/2020] [Accepted: 07/04/2020] [Indexed: 11/29/2022]
Abstract
Meat quality of Iberian pigs is defined by the combination of their genetic characteristics and the particular production system. To carry out a genetic analysis of the main meat quality traits, we estimated their heritabilities, genetic correlations and the association effects of 32 selected SNPs of 12 candidate genes. A total of ten traits were measured in longissimus dorsi samples from 1,199 Iberian pigs fattened in the traditional free-range system: water holding capacity (thawing, cooking and centrifuge force water losses), instrumental colour (lightness L*, redness a* and yellowness b*), myoglobin content, shear force on cooked meat, and shear force and maximum compression force on dry-cured loin. Estimated heritability values were low to moderate (0.01 to 0.43) being the lowest for L* and the highest for cooking loss. Strong genetic correlations between water holding capacity traits (0.93 to 0.96) and between myoglobin content and a* (0.94) were observed. The association analyses revealed 19 SNPs significantly associated with different traits. Consistent and strong effects were observed between PRKAG3 SNPs (rs319678464G > C and rs330427832C > T), MYH3_rs81437544T > C, CASP3_rs319658214G > T and CTSL_rs332171512A > G and water losses. Also for CAPN1_rs81358667G > A and CASP3_rs319658214G > T and shear force. The SNPs mapping on PRKAG3 showed the highest effects on Minolta colour traits. Genotyping of these SNPs could be useful for the selection of Iberian young boars with similar estimated breeding values for productive traits.
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Affiliation(s)
- Miguel Á Fernández-Barroso
- Centro de I+D en Cerdo Ibérico, INIA, Zafra, Spain.,Departamento de Mejora Genética Animal, INIA, Madrid, Spain
| | - Luis Silió
- Departamento de Mejora Genética Animal, INIA, Madrid, Spain
| | | | - Patricia Palma-Granados
- Centro de I+D en Cerdo Ibérico, INIA, Zafra, Spain.,Departamento de Mejora Genética Animal, INIA, Madrid, Spain
| | - Adrián López
- Departamento de Mejora Genética Animal, INIA, Madrid, Spain
| | - Carmen Caraballo
- Centro de I+D en Cerdo Ibérico, INIA, Zafra, Spain.,Departamento de Mejora Genética Animal, INIA, Madrid, Spain
| | | | | | - Juan M García-Casco
- Centro de I+D en Cerdo Ibérico, INIA, Zafra, Spain.,Departamento de Mejora Genética Animal, INIA, Madrid, Spain
| | - María Muñoz
- Centro de I+D en Cerdo Ibérico, INIA, Zafra, Spain.,Departamento de Mejora Genética Animal, INIA, Madrid, Spain
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47
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Physical Changes during Post-Mortem Ageing of High-Value Impala (Aepyceros Melampus) Steaks. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10134485] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Antelope meat production is rapidly growing, not only due to their adaptation to marginal land usage, but also because of its favorable nutritional properties and free-range production. However, limited information is available on the meat quality and processing potential of game meat for commercial consumption. The objective of this study was to determine the ageing period to achieve maximum tenderness of longissimus thoracis et lumborum (LTL) muscles of impala. The LTL muscles of 11 male and 11 female impala were harvested, and divided into eight portions. Each portion was randomly allocated to 1, 2, 4, 6, 8, 10, 12, or 14 days of wet-ageing (4 °C) in vacuum packaging. The meat pH, color, weep loss, cooking loss, and Warner–Bratzler shear force were measured throughout ageing. Initially the ageing profile differed depending on the sex of the animal from which the muscle was harvested; however, after 8 days of ageing, maximum tenderness was reached (13.5 ± 0.91 N) and no further sex differences were seen. Ageing improved the surface color of all meat until day 8, after which discoloration occurred. Therefore, it is recommended that impala LTL steaks should be wet-aged at 4 °C for eight days to achieve maximum tenderness and minimize sex variability.
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48
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Sadowska A, Świderski F, Kostyra E, Rachtan‐Janicka J, Najman K. Effect of ageing time on quality characteristics of different bovine muscles. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14505] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Anna Sadowska
- Department of Functional and Organic Food Institute of Human Nutrition Sciences Warsaw University of Life Sciences Nowoursynowska Str. 159c 02 – 776 Warsaw Poland
| | - Franciszek Świderski
- Department of Functional and Organic Food Institute of Human Nutrition Sciences Warsaw University of Life Sciences Nowoursynowska Str. 159c 02 – 776 Warsaw Poland
| | - Eliza Kostyra
- Department of Functional and Organic Food Institute of Human Nutrition Sciences Warsaw University of Life Sciences Nowoursynowska Str. 159c 02 – 776 Warsaw Poland
| | - Joanna Rachtan‐Janicka
- Department of Functional and Organic Food Institute of Human Nutrition Sciences Warsaw University of Life Sciences Nowoursynowska Str. 159c 02 – 776 Warsaw Poland
| | - Katarzyna Najman
- Department of Functional and Organic Food Institute of Human Nutrition Sciences Warsaw University of Life Sciences Nowoursynowska Str. 159c 02 – 776 Warsaw Poland
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49
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Singh J, Singh B. Inhibition of post-mortem fish muscle softening and degradation using legume seed proteinase inhibitors. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:1-11. [PMID: 31975702 PMCID: PMC6952507 DOI: 10.1007/s13197-019-04044-6] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/29/2019] [Accepted: 08/19/2019] [Indexed: 02/07/2023]
Abstract
Inhibitors that control muscle softening are important for regulating the activities of specific proteinases in meat. Proteolytic activity of endogenous proteinases in postmortem fish leads to the deterioration of myofibres. Calpain proteolytic enzyme system in skeletal muscles is mainly responsible for the post-mortem proteolysis. Soluble sarcoplasmic serine proteinase and the insoluble myofibrillar serine proteinase fractions contribute to the modori effects in surimi gels while myosin heavy chains contribute to gel strength. Proteolytic degenerative processes negatively affect the entire quality spectrum of the fish as food. Legume seeds are a good source of proteinase inhibitors with the potential to emerge as a promising tool in fish meat quality management. Many workers have studied the potent inhibitory effect of the seed flour from various legume crops on the flesh, surimi gels and visceral proteinases of fishes. The present review provides collective information about proteolysis in fish and its control by using legume seed flour as a natural source of proteinase inhibitors. Use of legume seed flour can reduce the dependence of the meat processing industry on the non-renewable synthetic chemical agents. Moreover, the use of natural products from sustainable resources also leads to the improved economics of meat production.
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Affiliation(s)
- Jaspreet Singh
- P.G. Department of Biotechnology, Khalsa College, Amritsar, Punjab 143002 India
| | - Balwinder Singh
- P.G. Department of Biotechnology, Khalsa College, Amritsar, Punjab 143002 India
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50
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Mikołajczak B, Iwańska E, Spychaj A, Danyluk B, Montowska M, Grześ B, Banach JK, Żywica R, Pospiech E. An analysis of the influence of various tenderising treatments on the tenderness of meat from Polish Holstein-Friesian bulls and the course of changes in collagen. Meat Sci 2019; 158:107906. [PMID: 31398624 DOI: 10.1016/j.meatsci.2019.107906] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2019] [Revised: 07/17/2019] [Accepted: 07/30/2019] [Indexed: 01/08/2023]
Abstract
The aim of the study was to analyse the influence of tenderising treatments applied to the carcasses of Polish Holstein-Friesian (PHF) bulls of Black-and-White variety on the process of meat tenderisation and to assess the role of collagen in this process. The research was carried out on m. longissimus thoracis et lumborum. The carcasses were subjected to high-voltage electrical stimulation (ES), conditioning (CD), and both treatments together (ES + CD). The carcasses which were only refrigerated were the control group. The content of collagen in meat, its solubility, the share of the polypeptide subunits α1(I)CB7 and α1(I)CB8 of type I collagen and α1(III)CB5 of type III collagen were also analysed. ES with and without CD significantly accelerated the meat tenderisation and increased collagen solubility. CD always caused the degradation of type I collagen subunits, especially the α1(I)CB7 subunit. However, CD had significantly lesser influence on the rate of meat tenderisation than ES.
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Affiliation(s)
- B Mikołajczak
- Department of Meat Technology, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland.
| | - E Iwańska
- Department of Meat Technology, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland
| | - A Spychaj
- Department of Meat Technology, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland
| | - B Danyluk
- Department of Meat Technology, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland
| | - M Montowska
- Department of Meat Technology, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland
| | - B Grześ
- Department of Meat and Fat Technology, prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology in Warsaw, ul. Rakowiecka 36, 02-532 Warsaw, Poland
| | - J K Banach
- Department of Commodity Science, Faculty of Economics, University of Warmia and Mazury in Olsztyn, Pl. Cieszyński 1, 10-975 Olsztyn, Poland
| | - R Żywica
- Department of Commodity Science, Faculty of Economics, University of Warmia and Mazury in Olsztyn, Pl. Cieszyński 1, 10-975 Olsztyn, Poland
| | - E Pospiech
- Department of Meat Technology, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland
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