101
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Yu TY, Morton JD, Clerens S, Dyer JM. Proteomic Investigation of Protein Profile Changes and Amino Acid Residue Level Modification in Cooked Lamb Meat: The Effect of Boiling. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:9112-9123. [PMID: 26381020 DOI: 10.1021/acs.jafc.5b03324] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Hydrothermal treatment (heating in water) is a common method of general food processing and preparation. For red-meat-based foods, boiling is common; however, how the molecular level effects of this treatment correlate to the overall food properties is not yet well-understood. The effects of differing boiling times on lamb meat and the resultant cooking water were here examined through proteomic evaluation. The longer boiling time was found to result in increased protein aggregation involving particularly proteins such as glyceraldehyde-3-phosphate dehydrogenase, as well as truncation in proteins such as in α-actinin-2. Heat-induced protein backbone cleavage was observed adjacent to aspartic acid and asparagine residues. Side-chain modifications of amino acid residues resulting from the heating, including oxidation of phenylalanine and formation of carboxyethyllysine, were characterized in the cooked samples. Actin and myoglobin bands from the cooked meat per se remained visible on sodium dodecyl sulfate-polyacrylamide gel electrophoresis, even after significant cooking time. These proteins were also found to be the major source of observed heat-induced modifications. This study provides new insights into molecular-level modifications occurring in lamb meat proteins during boiling and a protein chemistry basis for better understanding the effect of this common treatment on the nutritional and functional properties of red-meat-based foods.
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Affiliation(s)
- Tzer-Yang Yu
- Food & Bio-Based Products, AgResearch Lincoln Research Centre , Private Bag 4749, Christchurch 8140, New Zealand
- Wine, Food & Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University , P.O. Box 85084, Canterbury 7647, New Zealand
| | - James D Morton
- Wine, Food & Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University , P.O. Box 85084, Canterbury 7647, New Zealand
| | - Stefan Clerens
- Food & Bio-Based Products, AgResearch Lincoln Research Centre , Private Bag 4749, Christchurch 8140, New Zealand
- Biomolecular Interaction Centre, University of Canterbury , Private Bag 4800, Christchurch 8140, New Zealand
| | - Jolon M Dyer
- Food & Bio-Based Products, AgResearch Lincoln Research Centre , Private Bag 4749, Christchurch 8140, New Zealand
- Wine, Food & Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University , P.O. Box 85084, Canterbury 7647, New Zealand
- Riddet Institute, Massey University , Palmerston North 4442, New Zealand
- Biomolecular Interaction Centre, University of Canterbury , Private Bag 4800, Christchurch 8140, New Zealand
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102
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Gagaoua M, Hafid K, Boudida Y, Becila S, Ouali A, Picard B, Boudjellal A, Sentandreu MA. Caspases and Thrombin Activity Regulation by Specific Serpin Inhibitors in Bovine Skeletal Muscle. Appl Biochem Biotechnol 2015. [PMID: 26208691 DOI: 10.1007/s12010-015-1762-4] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
In living cells, after activation, protein inhibitors constitute the last step of proteases activity regulation. This review intends to provide original information about a group of bovine muscle serine proteases inhibitors belonging to the Serpin superfamily and characterized at the gene and protein level. This report is the only one and the first to provide much information on this group of proteases inhibitors of the serpin type and their potential biological functions. Amongst the eight genes identified in bovine, three serpins were purified from the muscle tissue and characterized. These are two members of the bovSERPINA3 family, i.e., bovSERPINA3-1 and A3-3, and the last one is antithrombin III (AT-III or BovSERPINC1). BovSERPINA3 family comprises at least eight protein members encoded by different genes mapped on chromosome 7q23-q26 cluster. BovSERPINA3-1 and A3-3 were shown to locate within muscle cells and are cross-class inhibitors strongly active against trypsin as well as against human initiator and effector caspases 8 and 3. They constitute a key apoptosis control in mammals. They were thus expressed in proliferating and confluent myoblasts phases where cells must be alive but not in myotubes. Antithrombin III inhibits trypsin and, in a heparin dependent manner, thrombin. AT-III and its mRNA were expressed in muscle cells and in differentiating primary myoblasts in culture.
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Affiliation(s)
- Mohammed Gagaoua
- Maquav team, Bioqual Laboratory, INATAA (Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires), Université Frères Mentouri Constantine 1, Route de Ain El-Bey, 25000, Constantine, Algeria,
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103
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Saccà E, Corazzin M, Pizzutti N, Lippe G, Piasentier E. Earlypost mortemexpression of genes related to tenderization in two Italian Simmental young bulls' skeletal muscles differing in contractile type. Anim Sci J 2015; 86:992-9. [DOI: 10.1111/asj.12386] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2014] [Accepted: 12/19/2014] [Indexed: 11/30/2022]
Affiliation(s)
- Elena Saccà
- Department of Agricultural and Environmental Sciences; University of Udine; Udine Italy
| | - Mirco Corazzin
- Department of Agricultural and Environmental Sciences; University of Udine; Udine Italy
| | - Nicoletta Pizzutti
- Department of Agricultural and Environmental Sciences; University of Udine; Udine Italy
| | - Giovanna Lippe
- Department of Food Science; University of Udine; Udine Italy
| | - Edi Piasentier
- Department of Agricultural and Environmental Sciences; University of Udine; Udine Italy
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104
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Singh A, Ahluwalia P, Rafiq A, Sharma S. Biomarkers: Non-destructive Method for Predicting Meat Tenderization. Crit Rev Food Sci Nutr 2015. [PMID: 26147251 DOI: 10.1080/10408398.2015.1015716] [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: 10/23/2022]
Abstract
Meat tenderness is the primary and most important quality attribute for the consumers worldwide. Tenderness is the process of breakdown of collagen tissue in meat to make it palatable. The earlier methods of tenderness evaluation like taste panels and shear force methods are destructive, time consuming and ill suited as they requires removing a piece of steak from the carcass for performing the test. Therefore, a non-destructive method for predicting the tenderness would be more desirable. The development of a meat quality grading and guarantee system through muscle profiling research can help to meet this demand. Biomarkers have the ability to identify if an exposure has occurred. Biomarkers of the meat quality are of prime importance for meat industry, which has ability to satisfy consumers' expectations. The biomarkers so far identified have been then sorted and grouped according to their common biological functions. All of them refer to a series of biological pathways including glycolytic and oxidative energy production, cell detoxification, protease inhibition and production of Heat Shock Proteins. On this basis, a detailed analysis of these metabolic pathways helps in identifying tenderization of meat having some domains of interest. It was, therefore, stressed forward that biomarkers can be used to determine meat tenderness. This review article summarizes the uses of several biomarkers for predicting the meat tenderness.
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Affiliation(s)
- Arashdeep Singh
- a Department of Food Science and Technology , Punjab Agricultural University , Ludhiana , 141004
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105
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Li SW, Lin LP, Chen SH, Fu MY, Wu GP. Purification and biochemical characterization of a puromycin-sensitive aminopeptidase from black carp muscle. Process Biochem 2015. [DOI: 10.1016/j.procbio.2015.04.002] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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106
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Apoptosis in muscle-to-meat aging process: The omic witness. J Proteomics 2015; 125:29-40. [DOI: 10.1016/j.jprot.2015.04.023] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2015] [Revised: 03/27/2015] [Accepted: 04/21/2015] [Indexed: 12/31/2022]
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107
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Fu QQ, Liu R, Zhang WG, Li YP, Wang J, Zhou GH. Effects of Different Packaging Systems on Beef Tenderness Through Protein Modifications. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1426-3] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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108
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Lafarga T, Hayes M. Bioactive peptides from meat muscle and by-products: generation, functionality and application as functional ingredients. Meat Sci 2014; 98:227-39. [DOI: 10.1016/j.meatsci.2014.05.036] [Citation(s) in RCA: 197] [Impact Index Per Article: 19.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2013] [Revised: 05/14/2014] [Accepted: 05/30/2014] [Indexed: 01/12/2023]
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109
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Lomiwes D, Hurst S, Dobbie P, Frost D, Hurst R, Young O, Farouk M. The protection of bovine skeletal myofibrils from proteolytic damage post mortem by small heat shock proteins. Meat Sci 2014; 97:548-57. [DOI: 10.1016/j.meatsci.2014.03.016] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2011] [Revised: 11/12/2013] [Accepted: 03/27/2014] [Indexed: 10/25/2022]
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110
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Bolumar T, Bindrich U, Toepfl S, Toldrá F, Heinz V. Effect of electrohydraulic shockwave treatment on tenderness, muscle cathepsin and peptidase activities and microstructure of beef loin steaks from Holstein young bulls. Meat Sci 2014; 98:759-65. [PMID: 25117876 DOI: 10.1016/j.meatsci.2014.07.024] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2014] [Revised: 07/10/2014] [Accepted: 07/21/2014] [Indexed: 11/20/2022]
Abstract
Hydrodynamic pressure processing (HDP) or shockwave treatment improved tenderness (18% reduction in Warner-Bratzler shear force (WBSF) of beef loin steaks. Endogenous muscle proteolyic activities (cathepsins and peptidases) and protein fragmentation of sarcoplasmic and myofibrillar proteins detected by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) were not influenced by HDP. However, microstructure changes were clearly detected using confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM). Specifically a disruption of the structure at the muscle fiber bundles and an increased endomysium space were observed. The present paper supports the evidence of physical disruption of the muscle fibers as a cause behind the tenderness improvement. The paper discusses the possible mechanisms responsible for the meat tenderisation induced by HDP treatment.
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Affiliation(s)
- Tomas Bolumar
- Department of Process Technologies, German Institute of Food Technologies, Prof.-von-Klitzing Str. 7, 49610, Quakenbrueck, Germany.
| | - Utte Bindrich
- Department of Process Technologies, German Institute of Food Technologies, Prof.-von-Klitzing Str. 7, 49610, Quakenbrueck, Germany
| | - Stefan Toepfl
- Department of Process Technologies, German Institute of Food Technologies, Prof.-von-Klitzing Str. 7, 49610, Quakenbrueck, Germany
| | - Fidel Toldrá
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Volker Heinz
- Department of Process Technologies, German Institute of Food Technologies, Prof.-von-Klitzing Str. 7, 49610, Quakenbrueck, Germany
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111
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Lian T, Wang L, Liu Y. A New Insight into the Role of Calpains in Post-mortem Meat Tenderization in Domestic Animals: A review. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2014; 26:443-54. [PMID: 25049808 PMCID: PMC4093471 DOI: 10.5713/ajas.2012.12365] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/28/2012] [Revised: 11/22/2012] [Accepted: 09/15/2012] [Indexed: 01/07/2023]
Abstract
Tenderness is the most important meat quality trait, which is determined by intracellular environment and extracellular matrix. Particularly, specific protein degradation and protein modification can disrupt the architecture and integrity of muscle cells so that improves the meat tenderness. Endogenous proteolytic systems are responsible for modifying proteinases as well as the meat tenderization. Abundant evidence has testified that calpains (CAPNs) including calpain I (CAPN1) and calpastatin (CAST) have the closest relationship with tenderness in livestock. They are involved in a wide range of physiological processes including muscle growth and differentiation, pathological conditions and post-mortem meat aging. Whereas, Calpain3 (CAPN3) has been established as an important activating enzyme specifically expressed in livestock's skeletal muscle, but its role in domestic animals meat tenderization remains controversial. In this review, we summarize the role of CAPN1, calpain II (CAPN2) and CAST in post-mortem meat tenderization, and analyse the relationship between CAPN3 and tenderness in domestic animals. Besides, the possible mechanism affecting post-mortem meat aging and improving meat tenderization, and current possible causes responsible for divergence (whether CAPN3 contributes to animal meat tenderization or not) are inferred. Only the possible mechanism of CAPN3 in meat tenderization has been confirmed, while its exact role still needs to be studied further.
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Affiliation(s)
- Ting Lian
- College of Animal Science and Technology, Sichuan Agricultural University, Ya'an, Sichuan 625014, China
| | - Linjie Wang
- College of Animal Science and Technology, Sichuan Agricultural University, Ya'an, Sichuan 625014, China
| | - Yiping Liu
- College of Animal Science and Technology, Sichuan Agricultural University, Ya'an, Sichuan 625014, China
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112
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Wang D, Zhou L, Zhou H, Hou G, Shi L, Li M, Huang X, Guan S. Effects of nutritional level of concentrate-based diets on meat quality and expression levels of genes related to meat quality in Hainan black goats. Anim Sci J 2014; 86:166-73. [PMID: 25039653 DOI: 10.1111/asj.12251] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2013] [Accepted: 04/10/2014] [Indexed: 11/28/2022]
Abstract
The present study investigated the effects of the nutritional levels of diets on meat quality and related gene expression in Hainan black goat. Twenty-four goats were divided into six dietary treatments and were fed a concentrate-based diet with two levels of crude protein (CP) (15% or 17%) and three levels of digestive energy (DE) (11.72, 12.55 or 13.39 MJ/kg DM) for 90 days. Goats fed the concentrate-based diet with 17% CP had significantly (P < 0.05) higher average daily gains (ADG) and better feed conversion rates (FCR). The pH 24h value tended to decrease (P < 0.05) with increasing DE levels. The tenderness of Longissimus dorsi muscle (LD) and Semimembranosus muscle (SM) reduced with increasing CP levels (P < 0.05). With increasing DE levels, tenderness was increased (P < 0.05). The heart fatty acid-binding protein (H-FABP) mRNA expression levels in LD and SM increased with increasing DE levels (P < 0.05), but decreased with increasing CP levels (P < 0.05). The calpastatin (CAST) and μ-calpain mRNA expressions levels in LD and SM were affected significantly (P < 0.05) by CP and DE levels in the diet. Therefore, the nutritional levels of diets affect meat quality and expression levels of genes associated with meat quality in Hainan black goats.
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Affiliation(s)
- Dingfa Wang
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Danzhou, China
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113
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Gonzalez JM, Johnson DD, Elzo MA, White MC, Stelzleni AM, Johnson SE. Effect of Brahman Genetic Influence on Collagen Enzymatic Crosslinking Gene Expression and Meat Tenderness. Anim Biotechnol 2014; 25:165-78. [PMID: 24669867 DOI: 10.1080/10495398.2013.846862] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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114
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Genome-wide association study of temperament and tenderness using different Bayesian approaches in a Nellore–Angus crossbred population. Livest Sci 2014. [DOI: 10.1016/j.livsci.2013.12.012] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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115
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Zhao C, Zan L, Wang Y, Scott Updike M, Liu G, Bequette BJ, Baldwin VI RL, Song J. Functional proteomic and interactome analysis of proteins associated with beef tenderness in Angus cattle. Livest Sci 2014. [DOI: 10.1016/j.livsci.2013.11.030] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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116
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Soltanizadeh N, Kadivar M. Nanomechanical Characteristics of Meat and Its Constituents Postmortem: A Review. Crit Rev Food Sci Nutr 2014; 54:1117-39. [DOI: 10.1080/10408398.2011.627518] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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117
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Bekhit AA, Hopkins DL, Geesink G, Bekhit AA, Franks P. Exogenous Proteases for Meat Tenderization. Crit Rev Food Sci Nutr 2014; 54:1012-31. [DOI: 10.1080/10408398.2011.623247] [Citation(s) in RCA: 81] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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118
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Farouk MM, Wu G, Frost DA, Clerens S, Knowles SO. The in vitro digestibility of beef varies with its inherent ultimate pH. Food Funct 2014; 5:2759-67. [DOI: 10.1039/c4fo00502c] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Animal carcasses and cuts of meat are usually differentiated and valued according to size and compositional attributes. An indicator of meat quality that is invisible to consumers is the inherent ultimate pH (pHu), which affects organoleptic and processing characteristics.
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Affiliation(s)
- Mustafa M. Farouk
- Food Assurance & Meat Quality Team
- AgResearch Ltd
- Ruakura Research Centre
- Hamilton, New Zealand
| | - Guojie Wu
- Food Assurance & Meat Quality Team
- AgResearch Ltd
- Ruakura Research Centre
- Hamilton, New Zealand
| | - Deborah A. Frost
- Food Assurance & Meat Quality Team
- AgResearch Ltd
- Ruakura Research Centre
- Hamilton, New Zealand
| | - Stefan Clerens
- Proteins and Biomaterials Team
- AgResearch Ltd
- Ruakura Research Centre
- Hamilton, New Zealand
| | - Scott O. Knowles
- Food Nutrition & Health Team
- AgResearch Ltd
- Ruakura Research Centre
- Hamilton, New Zealand
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119
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Lomiwes D, Farouk M, Wiklund E, Young O. Small heat shock proteins and their role in meat tenderness: A review. Meat Sci 2014; 96:26-40. [DOI: 10.1016/j.meatsci.2013.06.008] [Citation(s) in RCA: 101] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2012] [Accepted: 06/07/2013] [Indexed: 01/28/2023]
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120
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Ouali A, Gagaoua M, Boudida Y, Becila S, Boudjellal A, Herrera-Mendez CH, Sentandreu MA. Biomarkers of meat tenderness: Present knowledge and perspectives in regards to our current understanding of the mechanisms involved. Meat Sci 2013; 95:854-70. [DOI: 10.1016/j.meatsci.2013.05.010] [Citation(s) in RCA: 186] [Impact Index Per Article: 16.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2013] [Revised: 05/03/2013] [Accepted: 05/10/2013] [Indexed: 01/06/2023]
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121
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122
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Lomiwes D, Farouk M, Frost D, Dobbie P, Young O. Small heat shock proteins and toughness in intermediate pHu beef. Meat Sci 2013; 95:472-9. [DOI: 10.1016/j.meatsci.2013.05.022] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2011] [Revised: 12/18/2012] [Accepted: 05/17/2013] [Indexed: 10/26/2022]
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123
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Tian JC, Han L, Yu QL, Shi XX, Wang WT. Changes in tenderness and cathepsins activity during post mortem ageing of yak meat. CANADIAN JOURNAL OF ANIMAL SCIENCE 2013. [DOI: 10.4141/cjas2012-102] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Tian, J.-C., Han, L., Yu, Q.-L., Shi, X.-X. and Wang, W.-T. 2013. Changes in tenderness and cathepsins activity during post mortem ageing of yak meat. Can. J. Anim. Sci. 93: 321–328. Very little research has been conducted on yak meat tenderization. In this study we investigated the changes in physical characteristics (e.g., pH, water-holding capacity, texture profile analysis, shear force) and cathepsins L, B and H activities in the tenderization process. These traits were quantified in longissimus dorsi muscle from 10 yaks during 192 h post mortem. Samples were aged at 4°C for 0, 12, 24, 36, 48, 72, 120, 168 and 192 h. pH decreased (P<0.05) from 6.84 to 5.54 in the first 72 h and did not change significantly during the next 120 h. Water-holding capacity showed an overall decreasing trend (P<0.05). Shear force decreased? (P<0.05) and myofibrillar fragmentation index increased? (P<0.05), and it was concluded that ageing can improve yak meat tenderness. Our results on texture profile analysis showed a decrease in hardness (P<0.05), springiness (P<0.05) and chewiness (P<0.05), reflected in a progressive softening during ageing (P<0.05). Cathepsins L, B and H activity showed an increased trend (P<0.05). In conclusion, our results show potential roles for cathepsins L, B and H in the tenderization process. This study provides further insights into the tenderization process of yak meat, which may ultimately be used for the advantageous manipulation of the process.
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Affiliation(s)
- Jia-Chun Tian
- College of Food Science and Engineering, Gansu Agricultural University, 730070 Lanzhou, P.R. China
| | - Ling Han
- College of Food Science and Engineering, Gansu Agricultural University, 730070 Lanzhou, P.R. China
| | - Qun-Li Yu
- College of Food Science and Engineering, Gansu Agricultural University, 730070 Lanzhou, P.R. China
| | - Xi-Xiong Shi
- College of Food Science and Engineering, Gansu Agricultural University, 730070 Lanzhou, P.R. China
| | - Wen-Ting Wang
- College of Food Science and Engineering, Gansu Agricultural University, 730070 Lanzhou, P.R. China
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124
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Cao JX, Ou CR, Zou YF, Ye KP, Zhang QQ, Khan MA, Pan DD, Zhou G. Activation of caspase-3 and its correlation with shear force in bovine skeletal muscles during postmortem conditioning1. J Anim Sci 2013; 91:4547-52. [DOI: 10.2527/jas.2013-6469] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- J.-X. Cao
- College of Life Science and Biotechnology, Ningbo University, Ningbo 315211, P. R. China
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, Jiangsu 210095, P. R. China
| | - C.-R. Ou
- College of Life Science and Biotechnology, Ningbo University, Ningbo 315211, P. R. China
| | - Y.-F. Zou
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, Jiangsu 210095, P. R. China
| | - K.-P. Ye
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, Jiangsu 210095, P. R. China
| | - Q.-Q. Zhang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, Jiangsu 210095, P. R. China
| | - M. A. Khan
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, Jiangsu 210095, P. R. China
| | - D.-D. Pan
- College of Life Science and Biotechnology, Ningbo University, Ningbo 315211, P. R. China
| | - G. Zhou
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, Jiangsu 210095, P. R. China
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125
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Lomiwes D, Farouk MM, Wu G, Young OA. The development of meat tenderness is likely to be compartmentalised by ultimate pH. Meat Sci 2013; 96:646-51. [PMID: 24060535 DOI: 10.1016/j.meatsci.2013.08.022] [Citation(s) in RCA: 102] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2011] [Revised: 05/07/2013] [Accepted: 08/13/2013] [Indexed: 10/26/2022]
Abstract
Bull Musculus longissimus dorsi (n=63) were categorised into high (pH≥6.2), intermediate (pH 5.8-6.19) and low (≤5.79) ultimate pH (pHu) and aged up to 28 days post mortem at -1°C. High pHu samples were acceptably tender at 1 day post mortem and significantly more tender than low pHu meat at all ageing timepoints (p<0.05). Rapid autolysis of μ-calpain in high pHu meat was linked with the more rapid degradation of titin, nebulin and filamin in this pHu group. Desmin degraded faster in low pHu meat and was concurrent with an increase of cathepsin B levels. The results from this study support the hypothesis that beef tenderisation is pHu compartmentalised with tenderness in high and low pHu meat characterised by variable rate of degradation of high and low molecular weight myofibrillar proteins during ageing, which are in turn regulated by μ-calpain and cathepsin B activities.
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Affiliation(s)
- D Lomiwes
- Food Assurance and Meat Quality, AgResearch Limited., Ruakura Research Centre, Private Bag 3123, Hamilton, New Zealand
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126
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Rasouli Z, Zerehdaran S, Azari MA, Shargh MS. Genetic polymorphism of the CAPN1 gene is associated with meat quality traits in Japanese quail. Br Poult Sci 2013; 54:171-5. [PMID: 23647179 DOI: 10.1080/00071668.2013.770128] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
1. The objective of the study was to investigate the polymorphisms in two regions of the calpain 1 (CAPN1) gene and their association with breast and thigh meat quality in Japanese quail (ultimate pH (pHu), lightness, redness, yellowness, drip loss, thawing-cooking loss, water holding capacity and shear force, SF). 2. Blood samples were collected randomly from 100 birds and DNA was extracted using a commercial kit. Genotypes were determined by PCR amplification followed by single-strand conformation polymorphism (SSCP) analysis. The effect of CAPN1 genotypes on meat quality traits were analysed using a general linear model (GLM) procedure. 3. Genotypes of the CAPN1 gene in the first region (217-bp) analysed were significantly associated with yellowness and SF. The TT genotype showed significantly higher yellowness and lower shear force (more tenderness) than CT and CC genotypes. Genotypes of the second region of the gene (intron 4, 800-bp) were significantly associated with pHu, redness and SF of the breast meat. The BB genotype showed significantly lower pHu and redness and higher SF (lower tenderness) than other genotypes. 4. Information on polymorphisms of the CAPN1 gene will eventually provide useful information for improving meat quality of Japanese quail through marker-assisted selection.
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Affiliation(s)
- Z Rasouli
- Department of Animal Science, Gorgan University of Agricultural Sciences and Natural Resources, Golestan, Iran
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127
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New developments in shockwave technology intended for meat tenderization: Opportunities and challenges. A review. Meat Sci 2013; 95:931-9. [PMID: 23660173 DOI: 10.1016/j.meatsci.2013.04.039] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2013] [Revised: 04/09/2013] [Accepted: 04/10/2013] [Indexed: 11/21/2022]
Abstract
Meat tenderness is an important quality parameter determining consumer acceptance and price. Meat tenderness is difficult to ensure in the global meat chain because the production systems are not always aiming at this purpose (ex.: cattle derived from milk production) and by the existence within the carcass of "tough" primals. Different methods can be used by the meat industry to improve meat tenderness each with its advantages and drawbacks. The application of hydrodynamic pressure or shockwaves has showed outstanding improvements by reducing the Warner Bratzler Shear Force by 25% or more. However, the technology has not penetrated into the market as first systems were based on the use of explosives and further developments seemed to lack the robustness to fulfill industrial requirements. The present paper describes the main challenges to construct a prototype for the continuous treatment of meat by shockwaves based on electrical discharges under water. Finally, improvements on the tenderness of meat by using the novel prototype are presented.
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128
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Scientific Opinion on the public health risks related to mechanically separated meat (MSM) derived from poultry and swine. EFSA J 2013. [DOI: 10.2903/j.efsa.2013.3137] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
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129
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D'Alessandro A, Zolla L. Meat science: From proteomics to integrated omics towards system biology. J Proteomics 2013; 78:558-77. [DOI: 10.1016/j.jprot.2012.10.023] [Citation(s) in RCA: 110] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2012] [Revised: 10/25/2012] [Accepted: 10/26/2012] [Indexed: 12/16/2022]
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130
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Buckow R, Sikes A, Tume R. Effect of High Pressure on Physicochemical Properties of Meat. Crit Rev Food Sci Nutr 2013; 53:770-86. [DOI: 10.1080/10408398.2011.560296] [Citation(s) in RCA: 55] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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131
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Wang S, Li C, Xu X, Zhou G. Effect of fasting on energy metabolism and tenderizing enzymes in chicken breast muscle early postmortem. Meat Sci 2012; 93:865-72. [PMID: 23313973 DOI: 10.1016/j.meatsci.2012.11.053] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2012] [Revised: 11/28/2012] [Accepted: 11/30/2012] [Indexed: 11/28/2022]
Abstract
Pre-slaughter fasting is a very important practice in the meat industry. The present study was designed to investigate the effect of fasting on energy metabolism and tenderizing enzymes in chicken muscle early postmortem. A total of 30 Yellow-feathered chickens were deprived of feed for 0 h, 12 h and 24 h before slaughter (n=10 each group). Breast muscles were removed and cut into 3 parts and stored at 0°C for 0 h, 3 h and 10 h. Samples were used for analyses of zymography, cathepsins, pH, glycogen/ATP/ADP/AMP, hormones and ultrastructure. Fasting caused the accelerated depletion (p<0.05) of glycogen, ATP and ADP before or immediately after slaughter, but no difference existed in ATP at 3 and 10 h (p>0.05). Fasting resulted in greater ultimate pH (p<0.05). Zymography indicated that fasting delayed the activation of μ/m-calpain (p<0.05), however, it accelerated the release of lysosomal enzymes (p<0.05). Fasting for 24 h resulted in greater ultrastructural changes and plasma corticosterone levels than fasting for 12 h and control groups. Therefore, fasting for no more than 12 h is acceptable in practice.
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Affiliation(s)
- Sidang Wang
- Key Laboratory of Meat Processing and Quality Control, MOE, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PR China
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132
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Thomas AR, Gondoza H, Hoffman LC, Oosthuizen V, Naudé RJ. The roles of the proteasome, and cathepsins B, L, H and D, in ostrich meat tenderisation. Meat Sci 2012; 67:113-20. [PMID: 22061124 DOI: 10.1016/j.meatsci.2003.10.001] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2003] [Accepted: 10/02/2003] [Indexed: 11/19/2022]
Abstract
As very little research has been conducted on ostrich meat tenderisation, this study aims at investigating the roles of the proteasome and cathepsins B, L, H, and D in the tenderisation process. The enzyme activities in meat from eight ostriches during a 12-day ageing period and the corresponding physical characteristics (e.g. pH, shear force) and myofibril patterns were determined. After 12 days, substantial high remaining activities were found, especially of the proteasome, thus implicating their possible roles in the tenderisation process. The mean shear force values, however, showed no improvement in tenderness, but the myofibril patterns showed the appearance of a M(r) 32 K component. Myofibril degradation studies of the proteasome, analysed electrophoretically, also revealed a possible role of the proteasome, but under activating conditions. This study provides further insights into the tenderisation process, particularly of ostrich meat, which may ultimately be used for the advantageous manipulation of the process.
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Affiliation(s)
- Adele R Thomas
- Department of Biochemistry and Microbiology, University of Port Elizabeth, P.O. Box 1600, Port Elizabeth 6000, South Africa
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133
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High pressure treatment of brine enhanced pork affects endopeptidase activity, protein solubility, and peptide formation. Food Chem 2012; 134:1556-63. [DOI: 10.1016/j.foodchem.2012.03.089] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2011] [Revised: 03/09/2012] [Accepted: 03/22/2012] [Indexed: 11/23/2022]
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134
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Chen L, Feng XC, Zhang WG, Xu XL, Zhou GH. Effects of inhibitors on the synergistic interaction between calpain and caspase-3 during post-mortem aging of chicken meat. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:8465-8472. [PMID: 22720745 DOI: 10.1021/jf300062n] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Calpain has been considered to be the most important protease involved in tenderization during the conversion of muscle into meat. However, recent evidence suggests the possible involvement of the key apoptosis protease, caspase, on post-mortem tenderization. This study used inhibitors of calpain and caspase-3 to treat chicken muscle immediately after slaughter and followed the changes in caspase-3 and calpain activities together with their expression during 5 days of aging. Addition of calpain inhibitors to the system resulted in significantly higher caspase-3 activities (p < 0.01) during storage. Western blot analysis of pro-caspase-3 and α-spectrin cleavage of the 120 kDa peptide (SBDP 120) showed that the addition of calpain inhibitors resulted in the formation of higher amounts of the active form of caspase-3 compared with the control (p < 0.01). Inclusion of inhibitors of caspase-3 led to lower calpain activities (p < 0.01) and dramatically reduced the expression of calpain-1 and calpain-2 (p < 0.01). Concomitantly, this inhibition resulted in greater calpastatin expression compared with the control (p < 0.01). The findings of this investigation show that calpain prevented the activation of caspase-3, whereas caspase-3 appeared to enhance the calpain activity during post-mortem aging through inhibition of calpastatin. It is therefore suggested that there is a relationship between caspase-3 and calpain which contributes to the tenderizing process during the conversion of muscle tissue into meat.
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Affiliation(s)
- Lin Chen
- Key Laboratory of Meat Processing, Quality Control, Ministry of Education, Nanjing Agricultural University , Nanjing 210095, China
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135
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D'Alessandro A, Rinalducci S, Marrocco C, Zolla V, Napolitano F, Zolla L. Love me tender: An Omics window on the bovine meat tenderness network. J Proteomics 2012; 75:4360-80. [DOI: 10.1016/j.jprot.2012.02.013] [Citation(s) in RCA: 94] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2011] [Revised: 02/01/2012] [Accepted: 02/13/2012] [Indexed: 01/15/2023]
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136
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Advances in apoptotic mediated proteolysis in meat tenderisation. Meat Sci 2012; 92:252-9. [PMID: 22546815 DOI: 10.1016/j.meatsci.2012.03.013] [Citation(s) in RCA: 104] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2012] [Revised: 03/17/2012] [Accepted: 03/26/2012] [Indexed: 11/23/2022]
Abstract
Meat tenderness is considered to be one of the most important attributes of meat quality; however it is also one of the most variable. Ultimate meat tenderness is influenced by the amount of intramuscular connective tissue, the length of the sarcomere and also the proteolytic potential of the muscle. Post-mortem proteolysis by endogenous proteases causes the weakening of myofibril structures and associated proteins, which results in tenderisation. The caspase proteolytic system was first identified to be a potential contributor to post-mortem proteolysis and tenderisation in 2002. Since then research has both supported and challenged this hypothesis. The purpose of this review is to examine the experimental evidence available for caspases' involvement in post-mortem proteolysis, and to highlight cross-talk between this proteolytic system and the calpain system, a known contributor to meat tenderisation.
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137
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Damon M, Wyszynska-Koko J, Vincent A, Hérault F, Lebret B. Comparison of muscle transcriptome between pigs with divergent meat quality phenotypes identifies genes related to muscle metabolism and structure. PLoS One 2012; 7:e33763. [PMID: 22470472 PMCID: PMC3312351 DOI: 10.1371/journal.pone.0033763] [Citation(s) in RCA: 63] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2011] [Accepted: 02/17/2012] [Indexed: 11/18/2022] Open
Abstract
BACKGROUND Meat quality depends on physiological processes taking place in muscle tissue, which could involve a large pattern of genes associated with both muscle structural and metabolic features. Understanding the biological phenomena underlying muscle phenotype at slaughter is necessary to uncover meat quality development. Therefore, a muscle transcriptome analysis was undertaken to compare gene expression profiles between two highly contrasted pig breeds, Large White (LW) and Basque (B), reared in two different housing systems themselves influencing meat quality. LW is the most predominant breed used in pig industry, which exhibits standard meat quality attributes. B is an indigenous breed with low lean meat and high fat contents, high meat quality characteristics, and is genetically distant from other European pig breeds. METHODOLOGY/PRINCIPAL FINDINGS Transcriptome analysis undertaken using a custom 15 K microarray, highlighted 1233 genes differentially expressed between breeds (multiple-test adjusted P-value<0.05), out of which 635 were highly expressed in the B and 598 highly expressed in the LW pigs. No difference in gene expression was found between housing systems. Besides, expression level of 12 differentially expressed genes quantified by real-time RT-PCR validated microarray data. Functional annotation clustering emphasized four main clusters associated to transcriptome breed differences: metabolic processes, skeletal muscle structure and organization, extracellular matrix, lysosome, and proteolysis, thereby highlighting many genes involved in muscle physiology and meat quality development. CONCLUSIONS/SIGNIFICANCE Altogether, these results will contribute to a better understanding of muscle physiology and of the biological and molecular processes underlying meat quality. Besides, this study is a first step towards the identification of molecular markers of pork quality and the subsequent development of control tools.
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Affiliation(s)
- Marie Damon
- INRA, UMR1348 Physiologie, Environnement et Génétique pour l'Animal et les Systèmes d'Elevage (PEGASE), Saint Gilles, France.
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138
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Huang M, Huang F, Ma H, Xu X, Zhou G. Preliminary study on the effect of caspase-6 and calpain inhibitors on postmortem proteolysis of myofibrillar proteins in chicken breast muscle. Meat Sci 2012; 90:536-42. [DOI: 10.1016/j.meatsci.2011.09.004] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2011] [Revised: 09/02/2011] [Accepted: 09/06/2011] [Indexed: 10/17/2022]
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139
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Isolation and identification of low molecular weight antioxidant compounds from fermented “chorizo” sausages. Meat Sci 2012; 90:494-501. [DOI: 10.1016/j.meatsci.2011.09.015] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2010] [Revised: 08/02/2011] [Accepted: 09/19/2011] [Indexed: 11/18/2022]
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140
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Stagg NJ, Amato PM, Giesbrecht F, Lanier TC. Autolytic degradation of skipjack tuna during heating as affected by initial quality and processing conditions. J Food Sci 2012; 77:C149-55. [PMID: 22250749 DOI: 10.1111/j.1750-3841.2011.02543.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
UNLABELLED Several factors were studied as affecting protein degradation and texture of skipjack tuna muscle following ambient pressure thermal processing (precooking). These included degree of mushy tuna syndrome (MTS) evidenced in the raw meat, raw meat pH, abusive thawing/holding, and precooking temperature/time. Slurries and intact pieces from frozen skipjack tuna, either tempered for 2 h or thawed and held at 25 °C for 22 h (abusive treatment) were heated at temperatures ranging from 40 to 80 °C for up to 2 h, and also at 90 °C for 1 h, with or without prior adjustment of pH to 5 or 7 to favor cathepsin or calpain activity, respectively. Proteolysis of precooked samples was monitored by Lowry assay and SDS-PAGE; cooked texture of intact meat was measured using a Kramer shear press and by sensory profile analysis. Proteolysis maximally occurred in slurries of skipjack tuna muscle that had been abusively stored (22 h at 25 °C) and adjusted to pH 5 prior to heating at 55 °C. Intact pieces of tuna abusively thawed/held for 22 h with subsequent heating at 55 °C also evidenced the most proteolysis and were the least firm in texture. Raw fish that evidenced higher severity of MTS when raw displayed higher levels of proteolysis prior to cooking, which were further increased after cooking at 55 °C. PRACTICAL APPLICATION The kinetic data presented here can be used to optimize processing conditions for skipjack tuna canning to minimize textural degradation and optimize quality.
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Affiliation(s)
- Nicola J Stagg
- Dow AgroSciences LLC, 9330 Zionsville Rd, Indianapolis, IN 46268, USA
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141
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142
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Pomponio L, Ertbjerg P. The effect of temperature on the activity of μ- and m-calpain and calpastatin during post-mortem storage of porcine longissimus muscle. Meat Sci 2011; 91:50-5. [PMID: 22226362 DOI: 10.1016/j.meatsci.2011.12.005] [Citation(s) in RCA: 57] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2009] [Revised: 12/05/2011] [Accepted: 12/06/2011] [Indexed: 11/19/2022]
Abstract
The experiment was conducted to determine the effect of temperature during post-mortem muscle storage on the activity of the calpain system, the myofibril fragmentation and the free calcium concentration. Porcine longissimus muscle were incubated from 2h post-mortem at temperatures of 2, 15, 25 and 30 °C and sampling times were at 2, 6, 24, 48 and 120 h post-mortem. After 120 h at 30 °C the free calcium concentration increased to 530 μM from 440 μM at 2 °C. Incubation at temperatures higher than 2 °C resulted in the appearance of autolyzed m-calpain activity and a decrease of native m-calpain activity. Native m-calpain decreased more slowly than native μ-calpain, and the autolysis process started later. Myofibril fragmentation increased with storage time and incubation temperature, while calpastatin activity decreased. The study showed that high temperature incubation not only rapidly activated μ-calpain but at higher temperatures and later time points also m-calpain.
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Affiliation(s)
- Luigi Pomponio
- Department of Food Science, Faculty of Life Sciences, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
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143
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Use of proteases to improve oxidative stability of fermented sausages by increasing low molecular weight compounds with antioxidant activity. Food Res Int 2011. [DOI: 10.1016/j.foodres.2011.05.011] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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144
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Huang M, Huang F, Xue M, Xu X, Zhou G. The effect of active caspase-3 on degradation of chicken myofibrillar proteins and structure of myofibrils. Food Chem 2011; 128:22-7. [DOI: 10.1016/j.foodchem.2011.02.062] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2010] [Revised: 01/20/2011] [Accepted: 02/15/2011] [Indexed: 10/18/2022]
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145
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SUN WEIZHENG, ZHAO MOUMING, ZHAO HAIFENG, ZHAO QIANGZHONG, YANG BAO, WU NA, QIAN YILING. EFFECT OF MANUFACTURING LEVEL ON THE BIOCHEMICAL CHARACTERISTICS OF CANTONESE SAUSAGE DURING PROCESSING. J Food Biochem 2011. [DOI: 10.1111/j.1745-4514.2010.00430.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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146
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Castro-Giráldez M, Toldrá F, Fito P. Low frequency dielectric measurements to assess post-mortem ageing of pork meat. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2011.01.002] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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147
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Mora L, Sentandreu MA, Toldrá F. Intense degradation of myosin light chain isoforms in Spanish dry-cured ham. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:3884-3892. [PMID: 21410185 DOI: 10.1021/jf104070q] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
One of the main biochemical changes that take place during the processing of dry-cured ham is the degradation of the muscle protein fraction, mainly due to the action of muscle enzymes. In the present study, the isolation and tentative identification of 137 fragments from myosin light chain 1 (MLC 1), together with 88 fragments originated from myosin light chain 2 (MLC 2), have been achieved for the first time in Spanish dry-cured ham, proving the intense proteolysis experienced by myofibrillar proteins after dry-cured processing. This study was carried out by use of proteomic technology for peptide identification, and the possible enzymes contributing to the degradation of these proteins were also further discussed.
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Affiliation(s)
- Leticia Mora
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Paterna, Valencia, Spain
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148
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Purification and partial characterization of ostrich skeletal muscle cathepsin D and its activity during meat maturation. Meat Sci 2011; 87:196-201. [DOI: 10.1016/j.meatsci.2010.10.009] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2010] [Revised: 10/06/2010] [Accepted: 10/11/2010] [Indexed: 11/17/2022]
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149
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Chen L, Feng XC, Lu F, Xu XL, Zhou GH, Li QY, Guo XY. Effects of camptothecin, etoposide and Ca2+ on caspase-3 activity and myofibrillar disruption of chicken during postmortem ageing. Meat Sci 2011; 87:165-74. [DOI: 10.1016/j.meatsci.2010.10.002] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2010] [Revised: 09/26/2010] [Accepted: 10/04/2010] [Indexed: 02/02/2023]
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150
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Aslan O, Sweeney T, Mullen AM, Hamill RM. Regulatory polymorphisms in the bovine Ankyrin 1 gene promoter are associated with tenderness and intramuscular fat content. BMC Genet 2010; 11:111. [PMID: 21159195 PMCID: PMC3022666 DOI: 10.1186/1471-2156-11-111] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2010] [Accepted: 12/15/2010] [Indexed: 12/01/2022] Open
Abstract
Background Recent QTL and gene expression studies have highlighted ankyrins as positional and functional candidate genes for meat quality. Our objective was to characterise the promoter region of the bovine ankyrin 1 gene and to test polymorphisms for association with sensory and technological meat quality measures. Results Seven novel promoter SNPs were identified in a 1.11 kb region of the ankyrin 1 promoter in Angus, Charolais and Limousin bulls (n = 15 per breed) as well as 141 crossbred beef animals for which meat quality data was available. Eighteen haplotypes were inferred with significant breed variation in haplotype frequencies. The five most frequent SNPs and the four most frequent haplotypes were subsequently tested for association with sensory and technological measures of meat quality in the crossbred population. SNP1, SNP3 and SNP4 (which were subsequently designated regulatory SNPs) and SNP5 were associated with traits that contribute to sensorial and technological measurements of tenderness and texture; Haplotype 1 and haplotype 4 were oppositely correlated with traits contributing to tenderness (P < 0.05). While no single SNP was associated with intramuscular fat (IMF), a clear association with increased IMF and juiciness was observed for haplotype 2. Conclusion The conclusion from this study is that alleles defining haplotypes 2 and 4 could usefully contribute to marker SNP panels used to select individuals with improved IMF/juiciness or tenderness in a genome-assisted selection framework.
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Affiliation(s)
- Ozlem Aslan
- Teagasc, Food Research Centre, Ashtown, Dublin, Ireland
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