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Żurek J, Rudy M, Stanisławczyk R, Duma-Kocan P. The Effect of Kosher Determinants of Beef on Its Color, Texture Profile and Sensory Evaluation. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2023; 20:1378. [PMID: 36674131 PMCID: PMC9858953 DOI: 10.3390/ijerph20021378] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/29/2022] [Revised: 01/09/2023] [Accepted: 01/11/2023] [Indexed: 06/17/2023]
Abstract
Traditional ritual slaughter is an underlying practice in religious Jewish communities and it translates into eating in accordance with core beliefs. This paper aims to comprehensively analyze factors determining the kosher status of beef (sex, slaughter method, and muscle type) and assess their impact on selected quality properties, such as color or texture profile. Sensory evaluation was also performed. The muscles were obtained from 80 carcasses (50% of heifers and 50% of young bulls). The experimental results indicate that each studied kosherness determinant influenced beef quality properties. The process of koshering caused the darkening of beef and lowered the share of color parameters red (a*) and yellow (b*). The influence of the type of slaughter on the values of adhesiveness, gumminess, and chewiness of beef was confirmed; higher values were mostly obtained in the muscles of cattle from kosher slaughter. As to sensory evaluation, the study showed that in the case of muscle type, the sex and slaughter method positively influenced only some of the properties.
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Affiliation(s)
- Jagoda Żurek
- Department of Financial Markets and Public Finance, Institute of Economics and Finance, College of Social Sciences, University of Rzeszow, Cwiklinskiej 2, 35-601 Rzeszów, Poland;
| | - Mariusz Rudy
- Department of Agricultural Processing and Commodity Science, Institute of Food and Nutrition Technology, College of Natural Sciences, University of Rzeszow, Zelwerowicza 4, 35-601 Rzeszów, Poland; (R.S.); (P.D.-K.)
| | - Renata Stanisławczyk
- Department of Agricultural Processing and Commodity Science, Institute of Food and Nutrition Technology, College of Natural Sciences, University of Rzeszow, Zelwerowicza 4, 35-601 Rzeszów, Poland; (R.S.); (P.D.-K.)
| | - Paulina Duma-Kocan
- Department of Agricultural Processing and Commodity Science, Institute of Food and Nutrition Technology, College of Natural Sciences, University of Rzeszow, Zelwerowicza 4, 35-601 Rzeszów, Poland; (R.S.); (P.D.-K.)
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Nelis JLD, Bose U, Broadbent JA, Hughes J, Sikes A, Anderson A, Caron K, Schmoelzl S, Colgrave ML. Biomarkers and biosensors for the diagnosis of noncompliant pH, dark cutting beef predisposition, and welfare in cattle. Compr Rev Food Sci Food Saf 2022; 21:2391-2432. [DOI: 10.1111/1541-4337.12935] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Revised: 02/02/2022] [Accepted: 02/09/2022] [Indexed: 11/29/2022]
Affiliation(s)
| | - Utpal Bose
- CSIRO Agriculture and Food St Lucia Australia
| | | | | | - Anita Sikes
- CSIRO Agriculture and Food Coopers Plains Australia
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The effect of shower time, electrolyte treatment, and electrical stimulation on meat quality of cattle longissimus thoracis muscle in cold weather. Meat Sci 2021; 184:108664. [PMID: 34653805 DOI: 10.1016/j.meatsci.2021.108664] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2021] [Revised: 08/27/2021] [Accepted: 08/28/2021] [Indexed: 01/03/2023]
Abstract
The effects of three treatments (two levels each), namely shower time (ST), electrolyte treatment (ET), and electrical stimulation (ES), on meat quality were investigated using 112 cattle which were randomly allocated to different combinations of each treatment level. ST2, compared with ST1, increased ultimate pH from 6.05 to 6.23 and blood adrenaline levels while deteriorating beef color. ST2 also improved the water-holding capacity (WHC), exhibiting more immobilized water and less free water. Finally, it promoted protein unfolding and the conversion of α-helix to random coil, thus producing tenderer beef. In contrast, results indicated that ET either decreased pHu in ST1 groups or relieved pre-slaughter stress in ST2 groups. ES accelerated pH1 drop with maximum efficiency in an ST1-ET combination, but it did not alter pHu. In addition, ES decreased WHC with an enlarged relaxation time for bound water while causing beef tenderization through protein unfolding. ST1-ET(-ES/NES) maximized pHu reduction and provided an alternative for dark-cutting prevention in cold weather.
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Magnaghi LR, Alberti G, Capone F, Zanoni C, Mannucci B, Quadrelli P, Biesuz R. Development of a Dye-Based Device to Assess the Poultry Meat Spoilage. Part II: Array on Act. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:12710-12718. [PMID: 33118801 PMCID: PMC8015225 DOI: 10.1021/acs.jafc.0c03771] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/09/2023]
Abstract
This work presents a colorimetric dye-based array for naked-eye detection of chicken meat spoilage. The array is obtained by fixing five acid-base indicators, m-cresol purple (1), o-cresol red (2), bromothymol blue (3), thymol blue (4), and chlorophenol red (5), and a sensing molecule specific for thiols, 5,5'-dithiobis(2-nitrodibenzoic acid), called Ellman's reagent (6), on a cellulose-based support. The dyes, being permanently charged, are fixed on the support via ion-exchange. The entire degradation process of beast poultry meat, at ambient temperature and in a domestic fridge, is followed by the change of the color of the array, placed in the headspace over the meat samples. The device is set after selection of the most suitable starting form, which could be the acidic or the basic color of indicators, being the proper dye concentration and the dimension of the spots already established. Basing on sensors colors, we identified three levels of the degradation process of chicken meat, named SAFE, WARNING, and HAZARD. By instrumental analysis, we demonstrated that sensors response was correlated to volatile organic compounds (VOCs) composition in the headspace and, thus, to meat spoilage progress. We demonstrated that biogenic amines (BAs), commonly considered a critical spoilage marker, are indeed produced into the samples but never present in the headspace, even in traces, during the investigated time-lapse. The VOC evolution nevertheless allows one to assign the sample as WARNING and further HAZARD. Some indicators turned out to be more informative than others, and the best candidates for a future industrial application resulted in a bromothymol blue (3)-, chlorophenol red (5)-, and Ellman's reagent (6)-based array.
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Affiliation(s)
- Lisa Rita Magnaghi
- Department of Chemistry, University of Pavia, Via Taramelli 12, 27100 Pavia, Italy
- Unità
di Ricerca di Pavia, INSTM, Via G. Giusti 9, 50121 Firenze, Italy
| | - Giancarla Alberti
- Department of Chemistry, University of Pavia, Via Taramelli 12, 27100 Pavia, Italy
| | - Federica Capone
- Department of Chemistry, University of Pavia, Via Taramelli 12, 27100 Pavia, Italy
| | - Camilla Zanoni
- Department of Chemistry, University of Pavia, Via Taramelli 12, 27100 Pavia, Italy
| | - Barbara Mannucci
- Centro
Grandi Strumenti, University of Pavia, Via Bassi 21, 27100 Pavia, Italy
| | - Paolo Quadrelli
- Department of Chemistry, University of Pavia, Via Taramelli 12, 27100 Pavia, Italy
- Unità
di Ricerca di Pavia, INSTM, Via G. Giusti 9, 50121 Firenze, Italy
| | - Raffaela Biesuz
- Department of Chemistry, University of Pavia, Via Taramelli 12, 27100 Pavia, Italy
- Unità
di Ricerca di Pavia, INSTM, Via G. Giusti 9, 50121 Firenze, Italy
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Reiche AM, Oberson JL, Silacci P, Messadène-Chelali J, Hess H, Dohme-Meier F, Dufey PA, Terlouw E. Pre-slaughter stress and horn status influence physiology and meat quality of young bulls. Meat Sci 2019; 158:107892. [DOI: 10.1016/j.meatsci.2019.107892] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2019] [Revised: 04/23/2019] [Accepted: 07/22/2019] [Indexed: 10/26/2022]
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Matos A, Silva F, Oliveira L, Borges I, Ruas J, Novaes C, Novais F, Alves D, Oliveira A. Strategies for the supply of crude glycerin for kids in pre-slaughter lairage. Small Rumin Res 2018. [DOI: 10.1016/j.smallrumres.2018.08.010] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Volpi-Lagreca G, Duckett SK. Supplementation of glycerol or fructose via drinking water to grazing lambs on tissue glycogen level and lipogenesis. J Anim Sci 2018; 95:2558-2575. [PMID: 28727036 DOI: 10.2527/jas.2017.1449] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022] Open
Abstract
Lambs ( = 18; 40.1 ± 7.4 kg BW) were used to assess supplementation of glycerol or fructose via drinking water on growth, tissue glycogen levels, postmortem glycolysis, and lipogenesis. Lambs were blocked by BW and allocated to alfalfa paddocks (2 lambs/paddock and 3 paddocks/treatment). Each paddock within a block was assigned randomly to drinking water treatments for 30 d: 1) control (CON), 2) 120 g fructose/L of drinking water (FRU), or 3) 120 g glycerol/L of drinking water (GLY). Lambs grazed alfalfa with free access to water treatments for 28 d and then were fasted in indoor pens for a final 2 d with access to only water treatments. Data were analyzed using the MIXED procedure of SAS with water treatment and time (when appropriate) in the model. During the 28-d grazing period, ADG was greater ( < 0.05) for GLY than for CON or FRU. During the 2-d fasting period, BW shrink was lower ( < 0.05) for GLY compared with CON or FRU. Hot carcass weight was greater ( < 0.05) for GLY than for FRU. The interaction for glycogen content × postmortem time was significant ( = 0.003) in LM and semitendinosus (ST) muscles. Glycogen content in the LM was greater ( < 0.05) for GLY at 2 and 3 h and for FRU at 1 h postmortem compared with CON. Glycogen content in ST did not differ between treatments ( > 0.05). Liver glycogen content was over 14-fold greater ( < 0.05) for GLY compared with FRU or CON. Liver free glucose was greater ( < 0.05) for GLY than for CON, whereas liver lipid content was higher ( < 0.05) for CON than for GLY. Supplementation with GLY increased ( < 0.05) odd-chain fatty acids in LM, subcutaneous fat (SQ), and the liver. Stearic acid (C18:0) concentrations were reduced in LM ( = 0.064) and subcutaneous adipose tissue (SQ; = 0.018), whereas oleic acid (C18:1 -9) concentration tended to be increased ( = 0.066) in SQ with FRU and GLY. Linolenic acid (C18:3 -3) was reduced ( = 0.031) and all long-chain -3 fatty acid (eicosapentaenoic acid, docosapentaenoic acid, and docosahexaenoic acid) concentrations were increased ( < 0.05) with FRU and GLY compared with CON. Glycerol supplementation upregulated ( < 0.05) stearoyl-CoA desaturate () and fatty acid synthase () mRNA by over 40-fold in the SQ and 5-fold in the liver. Glycerol supplementation also upregulated ( < 0.05) glucose transporters and glycogen branching enzyme in the liver. Overall, glycerol supplementation improved growth, reduced BW shrink during fasting, increased glycogen content in muscle and the liver, and stimulated de novo lipogenesis.
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Djenane D, Beltrán JA, Camo J, Roncalés P. Influence of vacuum-ageing duration of whole beef on retail shelf life of steaks packaged with oregano ( Origanum vulgare L.) active film under high O 2. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:4244-4257. [PMID: 28115765 PMCID: PMC5223259 DOI: 10.1007/s13197-016-2419-1] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/15/2016] [Accepted: 11/24/2016] [Indexed: 10/20/2022]
Abstract
Beef Longissimus lumborum (LL) was no aged (LL0), aged for 7 days (LL7) and 14 days (LL14) under vacuum at 1 ± 1 °C. The obtained beefsteaks were packaged in high oxygen (Hi-O2) with active packaging (AP) during 13-21 days at 1 ± 1 °C. Redness (CIE a* values), metmyoglobin percentage (MetMb%), total flora (PCA), thiobarbituric acid-reactive substances (TBA-RS), instrumental tenderness (Warner-Bratzler shear force: WBSF), and sensory analyses were performed. The various variables differed amongst the ageing times and packaging systems (AP vs. control). Three and ten additional days of retail shelf life were observed for steaks from LL7 and LL14, respectively. AP increased efficiently the retail shelf life of beefsteaks, but did not affect meat tenderness. The extended ageing from 7 to 14 days also induced higher tenderness in beefsteaks and did not show any affect negative effect on other quality parameters. Innovative technology referring to ageing under vacuum combined with Hi-O2 MA/AP would be desirable for beefsteaks during display and constituted a good alternative for meat supermarkets.
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Affiliation(s)
- Djamel Djenane
- Laboratory of Food Quality and Food Safety, Department of Food Science and Technology, University Mouloud MAMMERI of Tizi-Ouzou, 15000 Tizi-Ouzou, Algeria
- Department of Animal Production and Food Science, University of Zaragoza, C/Miguel Servet, 177, 50013 Saragossa, Spain
| | - José Antonio Beltrán
- Department of Animal Production and Food Science, University of Zaragoza, C/Miguel Servet, 177, 50013 Saragossa, Spain
| | - Javier Camo
- Department of Animal Production and Food Science, University of Zaragoza, C/Miguel Servet, 177, 50013 Saragossa, Spain
| | - Pedro Roncalés
- Department of Animal Production and Food Science, University of Zaragoza, C/Miguel Servet, 177, 50013 Saragossa, Spain
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Volpi-Lagreca G, Duckett SK. Supplementation of glycerol or fructose via drinking water to enhance marbling deposition and meat quality of finishing cattle1. J Anim Sci 2016; 94:858-68. [DOI: 10.2527/jas.2015-9872] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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Vitale M, Pérez-Juan M, Lloret E, Arnau J, Realini C. Effect of aging time in vacuum on tenderness, and color and lipid stability of beef from mature cows during display in high oxygen atmosphere package. Meat Sci 2014; 96:270-7. [DOI: 10.1016/j.meatsci.2013.07.027] [Citation(s) in RCA: 59] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2013] [Revised: 07/15/2013] [Accepted: 07/18/2013] [Indexed: 01/15/2023]
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11
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Pérez-Juan M, Kondjoyan A, Picouet P, Realini CE. Effect of marination and microwave heating on the quality of Semimembranosus and Semitendinosus muscles from Friesian mature cows. Meat Sci 2012; 92:107-14. [DOI: 10.1016/j.meatsci.2012.04.020] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2011] [Revised: 04/03/2012] [Accepted: 04/15/2012] [Indexed: 11/16/2022]
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12
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Potential of a simple HPLC-based approach for the identification of the spoilage status of minced beef stored at various temperatures and packaging systems. Int J Food Microbiol 2011; 150:25-33. [DOI: 10.1016/j.ijfoodmicro.2011.07.010] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2010] [Revised: 04/27/2011] [Accepted: 07/09/2011] [Indexed: 11/21/2022]
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Kahraman T, Bayraktaroglu A, Vural A, Issa G, Ergun E. Electron microscopy of contractile bands and quality characteristics in high-voltage electrical stimulation broiler breast meat. Poult Sci 2011; 90:486-90. [DOI: 10.3382/ps.2010-01096] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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14
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Stress reactivity and its relationship to beef quality in Nguni steers supplemented with Acacia karroo leaves. Animal 2011; 5:1361-9. [DOI: 10.1017/s1751731111000395] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022] Open
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15
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Expression of DNAJA1 in bovine muscles according to developmental age and management factors. Animal 2011; 5:867-74. [DOI: 10.1017/s1751731110002491] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023] Open
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Hanstock TL, Mallet PE, Clayton EH. Increased plasma d-lactic acid associated with impaired memory in rats. Physiol Behav 2010; 101:653-9. [PMID: 20888356 DOI: 10.1016/j.physbeh.2010.09.018] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2010] [Revised: 09/01/2010] [Accepted: 09/10/2010] [Indexed: 02/08/2023]
Abstract
AIM d-Lactic acidosis is associated with memory impairment in humans. Recent research indicates that d-lactic acid may inhibit the supply of energy from astrocytes to neurons involved with memory formation. However, little is known about the effects of increased hind-gut fermentation due to changes in diet on circulating lactic acid concentrations and memory. METHOD Thirty-six male Wistar rats were fed three dietary treatments: a commercial rat and mouse chow, a soluble carbohydrate based diet or a fermentable carbohydrate based diet. The parameters estimating memory were examined by employing the object recognition test. Physical parameters of fermentation including hind-gut and plasma lactic acid concentrations were examined after sacrifice, either 3 or 21h after feeding. RESULTS Increased fermentation in the hind-gut of rats, indicated by lower caecum pH, was associated with increased plasma l-lactic acid (r=-0.41, p=0.020) and d-lactic acid (r=-0.33, p=0.087). Memory, being able to discriminate between a familiar and a novel object during the object recognition test, was reduced with increasing plasma d-lactic acid (r=-0.51, p=0.021). CONCLUSIONS Memory impairment was associated with alterations in plasma d-lactic acid following the fermentation of carbohydrate in the hind-gut. Further work is still required to determine whether these effects are mediated centrally or via direct connections through the enteric nervous system.
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Affiliation(s)
- T L Hanstock
- School of Behavioural, Cognitive and Social Sciences, University of New England, Armidale, NSW 2351, Australia
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Li CB, Chen YJ, Xu XL, Huang M, Hu TJ, Zhou GH. Effects of low-voltage electrical stimulation and rapid chilling on meat quality characteristics of Chinese Yellow crossbred bulls. Meat Sci 2010; 72:9-17. [PMID: 20416844 DOI: 10.1016/j.meatsci.2005.04.035] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2004] [Revised: 04/25/2005] [Accepted: 04/25/2005] [Indexed: 11/19/2022]
Abstract
In this study, the effects of low-voltage electrical stimulation (LVES) and rapid chilling (RC) treatments on the quality characteristics of beef carcasses were evaluated, including the rate of pH and temperature decline, evaporative loss of carcasses, purge loss, cooking loss, and shear force values of m. longissimus steaks. Each carcass of 28 Chinese Yellow crossbred (SimmentalxYanbian) bulls was subjected to one of the four treatments, i.e., electrical stimulation and conventional chilling (ES/NR), electrical stimulation and rapid chilling (ES/RC), no electrical stimulation and rapid chilling (NE/RC), or no electrical stimulation and conventional chilling (NE/NR). Carcass pH and temperature were measured at 1, 3, 5, 7, 9, 11, and 24h post-mortem. After that, a 2.5-cm-thick m. longissimus steak was taken from the right side of each carcass and used for analyses of purge loss, cooking loss and Warner-Bratzler shear force (WBSF). The results showed that LVES accelerated the rate of carcass pH decline (P<0.05) and rapid chilling increased the rate of carcass temperature decline (P<0.05). There was no significant difference found for the mean carcass evaporative losses from all treatments (P>0.05). Mean purge losses for m. longissimus steaks from rapidly chilled carcasses were lower (P<0.05) than those from conventionally chilled carcasses. Electrical stimulation had no impact on m. longissimus steak purge losses (P>0.05). Rapid chilling significantly decreased (P<0.05) the cooking loss of m. longissimus steaks from electrically stimulated carcasses whilst it increased the cooking loss of m. longissimus steaks from carcasses without stimulation (P<0.05). LVES increased (P<0.05) cooking loss of m. longissimus steaks from conventionally chilled carcasses, but had no effect under the procedure of pre-rigor rapid chilling (P>0.05). The lowest mean shear force value was found for the ES/NR-treated m. longissimus steaks, whilst the highest one for the NE/RC-treated carcasses (P<0.05). Regression analyses indicated that carcass pH at 1h post-mortem was the most useful predictor for beef shear force. Abattoirs processing Chinese Yellow bulls could optimize meat quality by using low-voltage stimulation together with pre-rigor rapid chilling.
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Affiliation(s)
- C B Li
- Key Lab of Food Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
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Pulford DJ, Dobbie P, Fraga Vazquez S, Fraser-Smith E, Frost DA, Morris CA. Variation in bull beef quality due to ultimate muscle pH is correlated to endopeptidase and small heat shock protein levels. Meat Sci 2008; 83:1-9. [PMID: 20416615 DOI: 10.1016/j.meatsci.2008.11.008] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2008] [Revised: 10/03/2008] [Accepted: 11/08/2008] [Indexed: 12/13/2022]
Abstract
This study set out to determine if ultimate pH (pH(u)) affected the performance of intracellular small heat shock protein and endopeptidase dynamics in muscle during beef ageing. Longissimus dorsi muscles from 39 Angus or Limousin×Angus bulls were examined to see if pH(u) achieved at 22h post mortem (rigor) affected tenderness and water holding capacity of beef. Samples were segregated into three pH(u) groups termed high (pH>6.3), intermediate (5.7<pH<6.3) and low (pH<5.7) pH(u) beef. More than 30% of bull beef did not achieve acceptable tenderness at 8 days post mortem with this ageing regime. No significant differences in calpain or cathepsin enzyme levels due to meat pH were observed until after 22h post mortem, but low pH(u) beef had elevated caspase 3/7 activity soon after slaughter. At 22h post mortem, greater levels of μ-calpain enzyme were found in the high and intermediate pH(u) beef and cathepsin B levels were superior in the low pH(u) beef after 2 days post mortem. Different rates of desmin and troponin T protein degradation were also observed in aged bull beef. Both proteins were degraded within 6h post mortem for high pH(u) beef, but took >3 days post mortem for intermediate pH(u) beef. High levels of alpha β-crystallin (aβC) at 22h post mortem coincided with delayed muscle protein degradation for low pH(u) beef. Our results support the hypothesis that aβC shields myofibrils and buffers against endopeptidase degradation of beef structure during ageing.
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Affiliation(s)
- D J Pulford
- Food, Metabolism and Microbiology, AgResearch MIRINZ, Ruakura, Private Bag, 3123 Hamilton, New Zealand
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Pulford D, Fraga Vazquez S, Frost D, Fraser-Smith E, Dobbie P, Rosenvold K. The intracellular distribution of small heat shock proteins in post-mortem beef is determined by ultimate pH. Meat Sci 2008; 79:623-30. [DOI: 10.1016/j.meatsci.2007.10.027] [Citation(s) in RCA: 52] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2007] [Revised: 10/22/2007] [Accepted: 10/23/2007] [Indexed: 11/24/2022]
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Devine C, Lowe T, Wells R, Edwards N, Edwards JH, Starbuck T, Speck P. Pre-slaughter stress arising from on-farm handling and its interactions with electrical stimulation on tenderness of lambs. Meat Sci 2006; 73:304-12. [DOI: 10.1016/j.meatsci.2005.12.005] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2005] [Revised: 12/15/2005] [Accepted: 12/15/2005] [Indexed: 10/25/2022]
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Koutsoumanis K, Stamatiou A, Skandamis P, Nychas GJE. Development of a microbial model for the combined effect of temperature and pH on spoilage of ground meat, and validation of the model under dynamic temperature conditions. Appl Environ Microbiol 2006; 72:124-34. [PMID: 16391034 PMCID: PMC1352189 DOI: 10.1128/aem.72.1.124-134.2006] [Citation(s) in RCA: 181] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2005] [Accepted: 09/26/2005] [Indexed: 11/20/2022] Open
Abstract
The changes in microbial flora and sensory characteristics of fresh ground meat (beef and pork) with pH values ranging from 5.34 to 6.13 were monitored at different isothermal storage temperatures (0 to 20 degrees C) under aerobic conditions. At all conditions tested, pseudomonads were the predominant bacteria, followed by Brochothrix thermosphacta, while the other members of the microbial association (e.g., lactic acid bacteria and Enterobacteriaceae) remained at lower levels. The results from microbiological and sensory analysis showed that changes in pseudomonad populations followed closely sensory changes during storage and could be used as a good index for spoilage of aerobically stored ground meat. The kinetic parameters (maximum specific growth rate [mu(max)] and the duration of lag phase [lambda]) of the spoilage bacteria were modeled by using a modified Arrhenius equation for the combined effect of temperature and pH. Meat pH affected growth of all spoilage bacteria except that of lactic acid bacteria. The "adaptation work," characterized by the product of mu(max) and lambda(mu(max) x lambda) was found to be unaffected by temperature for all tested bacteria but was affected by pH for pseudomonads and B. thermosphacta. For the latter bacteria, a negative linear correlation between ln(mu(max) x lambda) and meat pH was observed. The developed models were further validated under dynamic temperature conditions using different fluctuating temperatures. Graphical comparison between predicted and observed growth and the examination of the relative errors of predictions showed that the model predicted satisfactorily growth under dynamic conditions. Predicted shelf life based on pseudomonads growth was slightly shorter than shelf life observed by sensory analysis with a mean difference of 13.1%. The present study provides a "ready-to-use," well-validated model for predicting spoilage of aerobically stored ground meat. The use of the model by the meat industry can lead to effective management systems for the optimization of meat quality.
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Affiliation(s)
- K Koutsoumanis
- Aristotle University of Thessaloniki, Faculty of Agriculture, Department of Food Science and Technology, Laboratory of Food Hygiene and Microbiology, 54124 Thessaloniki, Greece.
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Changes in ear-pinna temperature as a useful measure of stress in sheep ( Ovis aries). Anim Welf 2005. [DOI: 10.1017/s0962728600028906] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Abstract
AbstractActivation of the sympathetic nervous system, with associated increases in heart rate and the redistribution of blood in preparation for ‘fight or flight’, is an integral part of the ‘defence reaction’. In sheep, the defence reaction involves vasoconstriction in the ear-pinna. If decreases in ear-pinna temperature (Tp) can be used to indicate vasoconstriction, then it may be possible to use changes in Tp as a measure of the defence reaction. Ewe lambs were exposed to stressors including mustering into pens, moving between pens, isolation from conspecifics, and prolonged periods of exercise. Measurements of heart rate (HR), Tp, vaginal temperature (Tv), and salivary cortisol and urinary catecholamine concentrations were used to assess stress responses. A repeatable pattern of changes in HR, Tp and Tv was observed in response to stressors. Short-term disturbances resulted in increased HR, reduced Tp, and increased Tv. More sustained disturbances — for example, prolonged periods of exercise — resulted in a sustained elevation in HR, a sustained decrease in Tp, and a sustained elevation in Tv. The highest levels of cortisol and catecholamines were associated with the treatments that resulted in the longest periods of decreased Tp. We infer that changes in Tp occur largely in response to changes in sympathetic nervous activity, and that the potential exists to measure elements of stress responses by monitoring Tp in freely behaving animals. This is a minimally invasive measure that allows the monitoring of modest numbers of animals over prolonged periods with minimal handling.
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