1
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Eom JU, Seo JK, y KJ, Song S, Kim GD, Yang HS. Comparison of Chemical Composition, Quality, and Muscle Fiber Characteristics between Cull Sows and Commercial Pigs: The Relationship between Pork Quality Based on Muscle Fiber Characteristics. Food Sci Anim Resour 2024; 44:87-102. [PMID: 38229854 PMCID: PMC10789559 DOI: 10.5851/kosfa.2023.e58] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2023] [Revised: 09/18/2023] [Accepted: 09/19/2023] [Indexed: 01/18/2024] Open
Abstract
This study aims to compare the chemical composition, quality, and muscle fiber characteristics of cull sows and commercial pigs, investigating the effect of changes in muscle fiber characteristics on pork quality. The proximate composition, color, pH, water-holding capacity (drip loss and cooking loss), protein solubility, total collagen content, and muscle fiber characteristics of cull sows (n=20) and commercial pigs (n=20) pork were compared. No significant differences were found between cull sows and commercial pigs in terms of proximate composition, drip loss, protein solubility, or total collagen content of their meat (p<0.05). However, cull sow pork exhibited a red color and a higher pH (p<0.05). This appears to be the result of changes in muscle fiber number and area composition (p<0.05). Cull sow meat also displayed better water-holding capacity as evident in a smaller cooking loss (p<0.05), which may be related to an increase in muscle fiber cross-sectional area (p<0.05). In conclusion, muscle fiber composition influences the pork quality; cull sow pork retains more moisture when cooked, resulting in minimal physical loss during processing and can offer more processing suitability.
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Affiliation(s)
- Jeong-Uk Eom
- Division of Applied Life Science
(BK21four), Gyeongsang National University, Jinju 52828,
Korea
| | - Jin-Kyu Seo
- Division of Applied Life Science
(BK21four), Gyeongsang National University, Jinju 52828,
Korea
| | - Kang-Jin y
- Division of Applied Life Science
(BK21four), Gyeongsang National University, Jinju 52828,
Korea
| | - Sumin Song
- Graduate School of International
Agricultural Technology, Institute of Green Bio Science and Technology,
Seoul National University, Pyeongchang 25354, Korea
| | - Gap-Don Kim
- Graduate School of International
Agricultural Technology, Institute of Green Bio Science and Technology,
Seoul National University, Pyeongchang 25354, Korea
| | - Han-Sul Yang
- Division of Applied Life Science
(BK21four), Gyeongsang National University, Jinju 52828,
Korea
- Institute of Agriculture and Life Science,
Gyeongsang National University, Jinju 52828, Korea
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2
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Kirkpatrick LT, Elgin JM, Matarneh SK, Wicks JC, Daniels RP, Yen CN, Bodmer JS, Zumbaugh MD, El-Kadi SW, Silva SL, Shi TH, Gerrard DE. Inherent factors influence color variations in semimembranosus muscle of pigs. Meat Sci 2021; 185:108721. [PMID: 34923395 DOI: 10.1016/j.meatsci.2021.108721] [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: 08/25/2021] [Revised: 12/01/2021] [Accepted: 12/04/2021] [Indexed: 10/19/2022]
Abstract
Variations in color, though a quality frustration, are common across the face of fresh and processed hams. Herein, we measured objective color across the semimembranosus (SM) muscle early postmortem and at 1440 min, then compared these differences against biochemical and metabolic characteristics responsible for pork quality development. Color (L*, a*) differed (P < 0.001) by zone and time but no interaction was evident. Lactate content and pH were highly correlated (R2 = 0.92) at 30 min, but weakened (R2 = 0.161412) by 1440 min. Lactate anaplerosis was not responsible for this lack of relationship. Glycolytic potential also differed across zone (P < 0.001) and time (P < 0.005). Differences in myoglobin expression and abundance, as well as mitochondrial DNA were notable (P < 0.05) across zone. These data suggest inherent differences in SM muscle are key determinants of ham color variation, while postmortem metabolism may play a lesser role in driving this quality attribute.
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Affiliation(s)
- L T Kirkpatrick
- Department of Animal and Poultry Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA
| | - J M Elgin
- Department of Animal and Poultry Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA
| | - S K Matarneh
- Department of Animal and Poultry Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA
| | - J C Wicks
- Department of Animal and Poultry Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA
| | - R P Daniels
- Department of Animal and Poultry Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA
| | - C-N Yen
- Department of Animal and Poultry Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA
| | - J S Bodmer
- Department of Animal and Poultry Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA
| | - M D Zumbaugh
- Department of Animal and Poultry Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA
| | - S W El-Kadi
- Department of Animal and Poultry Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA
| | - S L Silva
- Department of Animal and Poultry Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA
| | - T H Shi
- Department of Animal and Poultry Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA
| | - D E Gerrard
- Department of Animal and Poultry Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA.
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3
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Ebert S, Baune MC, Broucke K, Royen GV, Terjung N, Gibis M, Weiss J. Buffering capacity of wet texturized plant proteins in comparison to pork meat. Food Res Int 2021; 150:110803. [PMID: 34863495 DOI: 10.1016/j.foodres.2021.110803] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2021] [Revised: 10/12/2021] [Accepted: 11/02/2021] [Indexed: 11/17/2022]
Abstract
There is an increasing demand to develop and characterize high moisture extrudates from alternative plant proteins due to their increased use in various foods. In this study, wet texturized proteins from two pea isolates and four oilseed flours from pumpkin and sunflower were subjected to an acid titration to gain insights into their buffering capacity. Results were compared to pork meat with a special emphasis on compositional differences. Wet texturized pumpkin and sunflower proteins had the highest buffering capacity, especially in between pH7.0 and pH4.5, while pea protein extrudates and pork meat were more prone to acidification and similar in buffering capacity. A multiple linear regression model further revealed that ash and select minerals and amino acids are key influencing factors on the overall buffering capacity, while the effect of protein and non-protein nitrogen depends on the evaluated pH-regime. The obtained results underline the importance for a more in-depth physicochemical characterization of texturized plant proteins and their raw materials and suggest a need for recipe and process adjustment to achieve stable pH values.
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Affiliation(s)
- Sandra Ebert
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany
| | - Marie-Christin Baune
- German Institute for Food Technology, Product Innovation, Professor-von-Klitzing-Straße 7, 49610 Quakenbrück, Germany
| | - Keshia Broucke
- ILVO Flanders Research Institute for Agriculture, Fisheries and Food, Technology and Food Science Unit, Brusselsesteenweg 370, BE-9090 Melle, Belgium
| | - Geert Van Royen
- ILVO Flanders Research Institute for Agriculture, Fisheries and Food, Technology and Food Science Unit, Brusselsesteenweg 370, BE-9090 Melle, Belgium
| | - Nino Terjung
- German Institute for Food Technology, Product Innovation, Professor-von-Klitzing-Straße 7, 49610 Quakenbrück, Germany
| | - Monika Gibis
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany
| | - Jochen Weiss
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany.
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4
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Mennah-Govela YA, Bornhorst GM. Food buffering capacity: quantification methods and its importance in digestion and health. Food Funct 2021; 12:543-563. [DOI: 10.1039/d0fo02415e] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Understanding the influence of food properties on buffering capacity will have an impact on gastric secretions and breakdown during digestion.
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Affiliation(s)
- Yamile A. Mennah-Govela
- Department. of Biological and Agricultural Engineering
- 1308 Bainer Hall
- University of California
- Davis
- Davis
| | - Gail M. Bornhorst
- Department. of Biological and Agricultural Engineering
- 1308 Bainer Hall
- University of California
- Davis
- Davis
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5
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Moreno I, Lipová P, Ladero L, Fernández-García JL, Cava R. Glycogen and lactate contents, pH and meat quality and gene expression in muscle Longissimus dorsi from iberian pigs under different rearing conditions. Livest Sci 2020. [DOI: 10.1016/j.livsci.2020.104167] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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6
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Zybert A, Tarczyński K, Sieczkowska H. The effect of chilling method on quality of pork with elevated glycogen stores. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14578] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Andrzej Zybert
- Faculty of Agrobioengineering and Animal Husbandry Siedlce University of Natural Sciences and Humanities Siedlce Poland
| | - Krystian Tarczyński
- Faculty of Agrobioengineering and Animal Husbandry Siedlce University of Natural Sciences and Humanities Siedlce Poland
| | - Halina Sieczkowska
- Faculty of Agrobioengineering and Animal Husbandry Siedlce University of Natural Sciences and Humanities Siedlce Poland
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7
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Mirade P, Portanguen S, Sicard J, De Souza J, Musavu Ndob A, Hoffman L, Goli T, Collignan A. Impact of tumbling operating parameters on salt, water and acetic acid transfers during biltong-type meat processing. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109686] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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8
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Mennah-Govela YA, Cai H, Chu J, Kim K, Maborang MK, Sun W, Bornhorst GM. Buffering capacity of commercially available foods is influenced by composition and initial properties in the context of gastric digestion. Food Funct 2020; 11:2255-2267. [DOI: 10.1039/c9fo03033f] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Buffering capacity in commercially available food products is mainly influenced by protein content, and by the interaction of protein and fat content, initial pH, and particle size distribution.
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Affiliation(s)
- Yamile A. Mennah-Govela
- Dept. of Biological and Agricultural Engineering
- 1308 Bainer Hall University of California
- Davis
- Davis
- USA
| | - Hongchang Cai
- Dept. of Biological and Agricultural Engineering
- 1308 Bainer Hall University of California
- Davis
- Davis
- USA
| | - Joseph Chu
- Dept. of Biological and Agricultural Engineering
- 1308 Bainer Hall University of California
- Davis
- Davis
- USA
| | - Kaela Kim
- Dept. of Biological and Agricultural Engineering
- 1308 Bainer Hall University of California
- Davis
- Davis
- USA
| | - Mycalia-Keila Maborang
- Dept. of Biological and Agricultural Engineering
- 1308 Bainer Hall University of California
- Davis
- Davis
- USA
| | - Weiyi Sun
- Dept. of Biological and Agricultural Engineering
- 1308 Bainer Hall University of California
- Davis
- Davis
- USA
| | - Gail M. Bornhorst
- Dept. of Biological and Agricultural Engineering
- 1308 Bainer Hall University of California
- Davis
- Davis
- USA
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9
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Wang H, Pu J, Chen D, Tian G, Mao X, Yu J, Zheng P, He J, Huang Z, Yu B. Effects of dietary amylose and amylopectin ratio on growth performance, meat quality, postmortem glycolysis and muscle fibre type transformation of finishing pigs. Arch Anim Nutr 2019; 73:194-207. [PMID: 30864858 DOI: 10.1080/1745039x.2019.1583518] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Abstract
The present study was conducted to investigate the effects of dietary amylose and amylopectin ratio on growth performance, meat quality, postmortem glycolysis and muscle fibre type transformation of finishing pigs. Twenty-four barrows (Duroc × Landrace × Yorkshire) with an average initial body weight of 61.7 ± 2.01 kg were randomly assigned to four dietary treatments with amylose: amylopectin ratios of 1:1 (HD), 1:2 (MD), 1:3 (CD) and 1:4 (LD). The results showed that the average daily weight gain of finishing pigs tended to reduce with the ratio of amylose and amylopectin decreased (p = 0.09). Diet LD increased the pH24h value and decreased the shear force in longissimus dorsi (LM) compared with diet HD (p < 0.05). Diet LD decreased the lactate content and the HK-2 mRNA abundance and increased the mRNA abundance of ATP5B in LM compared with diet HD (p < 0.05). Higher mRNA abundance of MyHC I and lesser abundance of MyHC IIb in LM were found in pigs fed diet CD and LD than those fed diet HD (p < 0.05). Furthermore, pigs fed diet LD had higher mRNA abundances of PGC-1α and PPAR δ in LM than other groups (p < 0.05). These results suggested that diet with low amylose and amylopectin ratio could improve meat quality of finishing pigs via delaying muscle glycolysis capacity and shifting muscle fibre types.
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Affiliation(s)
- Huajie Wang
- a Key Laboratory of Animal Disease-Resistance Nutrition, Animal Nutrition Institute , Sichuan Agricultural University , Yaan , China
| | - Junning Pu
- a Key Laboratory of Animal Disease-Resistance Nutrition, Animal Nutrition Institute , Sichuan Agricultural University , Yaan , China
| | - Daiwen Chen
- a Key Laboratory of Animal Disease-Resistance Nutrition, Animal Nutrition Institute , Sichuan Agricultural University , Yaan , China
| | - Gang Tian
- a Key Laboratory of Animal Disease-Resistance Nutrition, Animal Nutrition Institute , Sichuan Agricultural University , Yaan , China
| | - Xiangbing Mao
- a Key Laboratory of Animal Disease-Resistance Nutrition, Animal Nutrition Institute , Sichuan Agricultural University , Yaan , China
| | - Jie Yu
- a Key Laboratory of Animal Disease-Resistance Nutrition, Animal Nutrition Institute , Sichuan Agricultural University , Yaan , China
| | - Ping Zheng
- a Key Laboratory of Animal Disease-Resistance Nutrition, Animal Nutrition Institute , Sichuan Agricultural University , Yaan , China
| | - Jun He
- a Key Laboratory of Animal Disease-Resistance Nutrition, Animal Nutrition Institute , Sichuan Agricultural University , Yaan , China
| | - Zhiqing Huang
- a Key Laboratory of Animal Disease-Resistance Nutrition, Animal Nutrition Institute , Sichuan Agricultural University , Yaan , China
| | - Bing Yu
- a Key Laboratory of Animal Disease-Resistance Nutrition, Animal Nutrition Institute , Sichuan Agricultural University , Yaan , China
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10
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Mutz YDS, Rosario DKA, Paschoalin VMF, Conte-Junior CA. Salmonella enterica: A hidden risk for dry-cured meat consumption? Crit Rev Food Sci Nutr 2019; 60:976-990. [DOI: 10.1080/10408398.2018.1555132] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Yhan da Silva Mutz
- Chemistry Institute, Federal University of Rio de Janeiro, Cidade Universitária, Rio de Janeiro, RJ, Brazil
- Department of Food Technology, Federal Fluminense University, Vital Brazil Filho, Niterói, RJ, Brazil
| | - Denes Kaic Alves Rosario
- Chemistry Institute, Federal University of Rio de Janeiro, Cidade Universitária, Rio de Janeiro, RJ, Brazil
- Department of Food Technology, Federal Fluminense University, Vital Brazil Filho, Niterói, RJ, Brazil
| | | | - Carlos Adam Conte-Junior
- Chemistry Institute, Federal University of Rio de Janeiro, Cidade Universitária, Rio de Janeiro, RJ, Brazil
- Department of Food Technology, Federal Fluminense University, Vital Brazil Filho, Niterói, RJ, Brazil
- National Institute of Health Quality Control, Oswaldo Cruz Foundation, Rio de Janeiro, RJ, Brazil
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11
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Mennah-Govela YA, Singh RP, Bornhorst GM. Buffering capacity of protein-based model food systems in the context of gastric digestion. Food Funct 2019; 10:6074-6087. [DOI: 10.1039/c9fo01160a] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
A standardized method to measure and quantify buffering capacity in the context of gastric digestion is proposed and the impact of protein content and surface area on buffering capacity was observed.
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Affiliation(s)
- Yamile A. Mennah-Govela
- Dept. of Biological and Agricultural Engineering
- 1308 Bainer Hall University of California
- Davis
- USA
| | - R. Paul Singh
- Dept. of Biological and Agricultural Engineering
- 1308 Bainer Hall University of California
- Davis
- USA
- Riddet Institute
| | - Gail M. Bornhorst
- Dept. of Biological and Agricultural Engineering
- 1308 Bainer Hall University of California
- Davis
- USA
- Riddet Institute
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12
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Shao D, Wang Q, Hu Y, Shi S, Tong H. Effects of cyclic heat stress on the phenotypic response, meat quality and muscle glycolysis of breasts and thighs of yellow-feather broilers. ITALIAN JOURNAL OF ANIMAL SCIENCE 2018. [DOI: 10.1080/1828051x.2018.1520051] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Dan Shao
- Department of Poultry Feed and Nutrition, Poultry Institute, Chinese Academy of Agricultural Sciences, Yangzhou, China
| | - Qiang Wang
- Department of Poultry Feed and Nutrition, Poultry Institute, Chinese Academy of Agricultural Sciences, Yangzhou, China
| | - Yan Hu
- Department of Poultry Feed and Nutrition, Poultry Institute, Chinese Academy of Agricultural Sciences, Yangzhou, China
| | - Shourong Shi
- Department of Poultry Feed and Nutrition, Poultry Institute, Chinese Academy of Agricultural Sciences, Yangzhou, China
| | - Haibing Tong
- Department of Poultry Feed and Nutrition, Poultry Institute, Chinese Academy of Agricultural Sciences, Yangzhou, China
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13
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Chauhan SS, England EM. Postmortem glycolysis and glycogenolysis: insights from species comparisons. Meat Sci 2018; 144:118-126. [DOI: 10.1016/j.meatsci.2018.06.021] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2018] [Revised: 05/18/2018] [Accepted: 06/18/2018] [Indexed: 01/17/2023]
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14
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Apaoblaza A, Strobel P, Ramírez-Reveco A, Jeréz-Timaure N, Monti G, Gallo C. Effect of season, supplementation and fasting on glycolytic potential and activity of AMP-activated protein kinase, glycogen phosphorylase and glycogen debranching enzyme in grass-fed steers as determined in Longissimus lumborum muscle. Livest Sci 2017. [DOI: 10.1016/j.livsci.2017.05.028] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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15
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Oliveira FAD, Neto OC, Santos LMRD, Ferreira EHR, Rosenthal A. Effect of high pressure on fish meat quality – A review. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.04.014] [Citation(s) in RCA: 50] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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16
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Sabow AB, Adeyemi KD, Idrus Z, Meng GY, Ab Kadir MZA, Kaka U, Aghwan ZA, Abubakar AA, Sazili AQ. Carcase characteristics and meat quality assessments in goats subjected to slaughter without stunning and slaughter following different methods of electrical stunning. ITALIAN JOURNAL OF ANIMAL SCIENCE 2017. [DOI: 10.1080/1828051x.2017.1291287] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Azad Behnan Sabow
- Department of Animal Science, Universiti Putra Malaysia, Selangor, Malaysia
- Department of Animal Resource, University of Salahaddin, Erbil, Iraq
| | - Kazeem Dauda Adeyemi
- Department of Animal Science, Universiti Putra Malaysia, Selangor, Malaysia
- Department of Animal Production, University of Ilorin, Ilorin, Nigeria
| | - Zulkifli Idrus
- Department of Animal Science, Universiti Putra Malaysia, Selangor, Malaysia
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, Selangor, Malaysia
| | - Goh Yong Meng
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, Selangor, Malaysia
- Department of Veterinary Preclinical Sciences, Universiti Putra Malaysia, Selangor, Malaysia
| | - Mohd Zainal Abidin Ab Kadir
- Department of Electrical and Electronic Engineering, Universiti Putra Malaysia, Selangor, Malaysia
- Centre for Electromagnetic and Lighting Protection Research, Universiti Putra Malaysia, Selangor, Malaysia
| | - Ubedullah Kaka
- Department of Veterinary Clinical Studies, Universiti Putra Malaysia, Selangor, Malaysia
- Department of Veterinary Surgery and Obstetrics, Sindh Agriculture University Tandojam, Sindh, Pakistan
| | - Zeiad Amjad Aghwan
- Halal Products Research Institute, Universiti Putra Malaysia, Selangor, Malaysia
- Department of Animal Science, University of Mosul, Mosul, Iraq
| | | | - Awis Qurni Sazili
- Department of Animal Science, Universiti Putra Malaysia, Selangor, Malaysia
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, Selangor, Malaysia
- Halal Products Research Institute, Universiti Putra Malaysia, Selangor, Malaysia
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17
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Matarneh SK, England EM, Scheffler TL, Oliver EM, Gerrard DE. Net lactate accumulation and low buffering capacity explain low ultimate pH in the longissimus lumborum of AMPKγ3R200Q mutant pigs. Meat Sci 2015; 110:189-95. [DOI: 10.1016/j.meatsci.2015.07.023] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2015] [Revised: 07/24/2015] [Accepted: 07/25/2015] [Indexed: 10/23/2022]
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18
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Development of LC–MS/MS methodology for the detection/determination and confirmation of chloramphenicol, chloramphenicol 3-O-β-d-glucuronide, florfenicol, florfenicol amine and thiamphenicol residues in bovine, equine and porcine liver. J Chromatogr B Analyt Technol Biomed Life Sci 2015; 991:68-78. [DOI: 10.1016/j.jchromb.2015.04.009] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2014] [Revised: 04/02/2015] [Accepted: 04/03/2015] [Indexed: 12/21/2022]
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19
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Wen J, Jiang W, Feng L, Kuang S, Jiang J, Tang L, Zhou X, Liu Y. The influence of graded levels of available phosphorus on growth performance, muscle antioxidant and flesh quality of young grass carp ( Ctenopharyngodon idella). ACTA ACUST UNITED AC 2015; 1:77-84. [PMID: 29767010 PMCID: PMC5884464 DOI: 10.1016/j.aninu.2015.05.004] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2014] [Accepted: 02/10/2015] [Indexed: 11/30/2022]
Abstract
Growth, muscle composition, meat quality characteristics and antioxidant capacity in muscle of young grass carp (Ctenopharyngodon idella) (initial weight 282.9 ± 3.3 g) fed graded levels of phosphorus (1.0, 2.5, 3.8, 5.6, 7.8 and 9.5 g/kg diet) for 8 wk were investigated. Results indicated that percentage weight gain, feed intake, feed efficiency, serum phosphorus and alkaline phosphatase were improved with optimal phosphorus supplementations (P < 0.05). Muscle protein content and water holding capacity were significantly elevated, while moisture, lipid and ash contents were significantly decreased with dietary phosphorus to a certain level (P < 0.05). The meat shear force value and hydroxyproline content were not influenced by different levels of phosphorus. Muscle anti-hydroxyl radical, superoxide dismutase, catalase, glutathione S-transferase activities and glutathione content were significantly improved (P < 0.05). Conversely, anti-superoxide anion, glutathione reducase and glutathione peroxidase activities were decreased (P < 0.05) with dietary phosphorus to a certain level. These results indicated that suitable dietary phosphorus improved growth performance, meat quality and muscle antioxidant capacity. Dietary available phosphorus requirement of young grass carp for percentage weight gain was 4.0 g/kg diet.
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Affiliation(s)
- Jing Wen
- Animal Nutrition Institute, Sichuan Agricultural University, Chengdu 611130, China
| | - Weidan Jiang
- Animal Nutrition Institute, Sichuan Agricultural University, Chengdu 611130, China.,Fish Nutrition and Safety Production University Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, China.,Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education, Sichuan Agricultural University, Chengdu 611130, China
| | - Lin Feng
- Animal Nutrition Institute, Sichuan Agricultural University, Chengdu 611130, China.,Fish Nutrition and Safety Production University Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, China.,Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education, Sichuan Agricultural University, Chengdu 611130, China
| | - Shengyao Kuang
- Animal Nutrition Institute, Sichuan Academy of Animal Science, Chengdu 610066, China
| | - Jun Jiang
- Animal Nutrition Institute, Sichuan Agricultural University, Chengdu 611130, China.,Fish Nutrition and Safety Production University Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, China.,Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education, Sichuan Agricultural University, Chengdu 611130, China
| | - Ling Tang
- Animal Nutrition Institute, Sichuan Academy of Animal Science, Chengdu 610066, China
| | - Xiaoqiu Zhou
- Animal Nutrition Institute, Sichuan Agricultural University, Chengdu 611130, China.,Fish Nutrition and Safety Production University Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, China.,Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education, Sichuan Agricultural University, Chengdu 611130, China
| | - Yang Liu
- Animal Nutrition Institute, Sichuan Agricultural University, Chengdu 611130, China.,Fish Nutrition and Safety Production University Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, China.,Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education, Sichuan Agricultural University, Chengdu 611130, China
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20
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Tan SM, Lee SM, Dykes GA. Fat contributes to the buffering capacity of chicken skin and meat but enhances the vulnerability of attached Salmonella cells to acetic acid treatment. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.10.007] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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21
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Tan SM, Lee SM, Dykes GA. Buffering effect of chicken skin and meat protects Salmonella enterica strains against hydrochloric acid but not organic acid treatment. Food Control 2014. [DOI: 10.1016/j.foodcont.2014.02.031] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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22
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Lebert A, Daudin JD. Modelling the distribution of aw, pH and ions in marinated beef meat. Meat Sci 2014; 97:347-57. [DOI: 10.1016/j.meatsci.2013.10.017] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2013] [Revised: 10/07/2013] [Accepted: 10/09/2013] [Indexed: 10/26/2022]
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23
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Exploring the unknowns involved in the transformation of muscle to meat. Meat Sci 2013; 95:837-43. [DOI: 10.1016/j.meatsci.2013.04.031] [Citation(s) in RCA: 56] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2013] [Revised: 04/09/2013] [Accepted: 04/10/2013] [Indexed: 12/13/2022]
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24
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Chen J, Liu X, Bian L. Effects of Short-term Feeding Magnesium before Slaughter on Blood Metabolites and Postmortem Muscle Traits of Halothane-carrier Pigs. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2013; 26:879-85. [PMID: 25049863 PMCID: PMC4093246 DOI: 10.5713/ajas.2012.12675] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 12/06/2012] [Revised: 03/03/2013] [Accepted: 01/29/2013] [Indexed: 11/27/2022]
Abstract
Fifty-four, mixed-sex, halothane-carrier crossbred (Yorkshire×Landrace) pigs with an average initial BW of 108.2±0.8 kg were randomly allotted to one of three dietary treatments for 5 d before slaughter: i) a control corn-soybean meal finisher diet devoid of supplemental magnesium; ii) a diet supplemented with 1.5 g/kg of elemental Mg from magnesium acetate; and iii) a diet supplemented with 1.5 g/kg of elemental Mg from magnesium sulfate heptahydrate. Serum creatine kinase (CK), lactate and glucose were analyzed at slaughter. Muscles from longissimus (LM) were packaged and stored to simulate display storage for muscle lactate and glycogen determinations at 0, 1, 2, 3, and 4 d. Mg supplementation reduced (p<0.05) serum CK and lactate concentration, but had no effect (p>0.05) on serum glucose. Daily change of muscle lactate concentration linearly increased (p<0.01), while glucose concentration linearly decreased (p<0.05) as storage time increased in all treatments. However, dietary Mg acetate and Mg sulfate supplementation in pigs elevated (p<0.05) muscle glycogen and reduced (p<0.05) muscle lactate concentrations, especially during the first 2 d of display, compared with pigs fed the control diet. This study suggests that short-term feeding of magnesium acetate and magnesium sulfate to heterozygous carriers of the halothane gene has beneficial effects on stress response and pork quality by improving blood and muscle biochemical indexes.
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Affiliation(s)
- Jing Chen
- College of Animal Science and Veterinary Medicine, Shenyang Agricultural University, 110866,
China
| | - XianJun Liu
- College of Animal Science and Veterinary Medicine, Shenyang Agricultural University, 110866,
China
| | - LianQuan Bian
- College of Animal Science and Veterinary Medicine, Shenyang Agricultural University, 110866,
China
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25
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Zhen S, Liu Y, Li X, Ge K, Chen H, Li C, Ren F. Effects of lairage time on welfare indicators, energy metabolism and meat quality of pigs in Beijing. Meat Sci 2013; 93:287-91. [DOI: 10.1016/j.meatsci.2012.09.008] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2011] [Revised: 08/21/2012] [Accepted: 09/04/2012] [Indexed: 11/17/2022]
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26
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Ramanathan R, Mancini RA, Joseph P, Yin S, Tatiyaborworntham N, Petersson KH, Sun Q, Konda MR. Effects of lactate on ground lamb colour stability and mitochondria-mediated metmyoglobin reduction. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.10.093] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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27
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Byelashov OA, Adler JM, Geornaras I, Ko KY, Belk KE, Smith GC, Sofos JN. Evaluation of Brining Ingredients and Antimicrobials for Effects on Thermal Destruction of Escherichia coli O157:H7 in a Meat Model System. J Food Sci 2010; 75:M209-17. [DOI: 10.1111/j.1750-3841.2010.01595.x] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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28
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Birk T, Grønlund AC, Christensen BB, Knøchel S, Lohse K, Rosenquist H. Effect of organic acids and marination ingredients on the survival of Campylobacter jejuni on meat. J Food Prot 2010; 73:258-65. [PMID: 20132670 DOI: 10.4315/0362-028x-73.2.258] [Citation(s) in RCA: 56] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The aim of this study was to determine whether marination of chicken meat in different food ingredients can be used to reduce populations of Campylobacter jejuni. C. jejuni strains were exposed to different organic acids (tartaric, acetic, lactic, malic, and citric acids) and food marinating ingredients at 4 degrees C in broth and on chicken meat. The organic acids (0.5%) reduced populations of C. jejuni in broth (chicken juice and brain heart infusion broth) by 4 to 6 log units (after 24 h); tartaric acid was the most efficient treatment. Large strain variation was observed among 14 C. jejuni isolates inoculated in brain heart infusion broth containing 0.3% tartaric acid. On chicken meat medallions, reductions of C. jejuni were 0.5 to 2 log units when tartaric acid solutions (2, 4, 6, and 10%) were spread onto the meat. Analysis of acidic food ingredient (e.g., vinegar, lemon juice, pomegranate syrup, and soya sauce) revealed that such ingredients reduced counts of C. jejuni by at least 0.8 log units on meat medallions. Three low pH marinades (pH < 3) based on pomegranate syrup, lemon juice, and white wine vinegar were prepared. When applied to whole filets, these marinades resulted in a reduction of approximately 1.2 log units after 3 days of storage. Taste evaluations of chicken meat that had been marinated and then fried were graded positively for flavor and texture. Thus, success was achieved in creating a marinade with an acceptable taste that reduced the counts of C. jejuni.
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Affiliation(s)
- Tina Birk
- Department of Microbiology and Risk Assessment, National Food Institute, Technical University of Denmark, Mørkhøj Bygade 19, 2860 Søborg, Denmark
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29
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Cerruto-Noya C, VanOverbeke D, DeWitt CM. Evaluation of 0.1% Ammonium Hydroxide to Replace Sodium Tripolyphosphate in Fresh Meat Injection Brines. J Food Sci 2009; 74:C519-25. [DOI: 10.1111/j.1750-3841.2009.01259.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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30
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Ramanathan R, Mancini RA, Naveena BM, Konda MKR. Effects of lactate-enhancement on surface reflectance and absorbance properties of beef longissimus steaks. Meat Sci 2009; 84:219-26. [PMID: 20374778 DOI: 10.1016/j.meatsci.2009.08.027] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2009] [Revised: 06/15/2009] [Accepted: 08/10/2009] [Indexed: 10/20/2022]
Abstract
A completely randomized block design was used to assess the effects of lactate-enhancement on surface reflectance and absorbance properties of beef longissimus steaks. Loins were divided into sections, assigned to one of four treatments (non-enhanced day 0, non-enhanced day 5, water-enhanced, and 3% lactate), vacuum packaged, stored for 5 days at 4 degrees C, and then cut into steaks that were used to prepare 100% of deoxy-, oxy-, met-, and carboxymyoglobin according to AMSA (1991). Surface color was analyzed using a HunterLab Miniscan Plus Spectrocolorimeter. Lactate-enhanced steaks had the least overall surface reflectance and the darkest surface color (lower L*; P<0.05). For 100% of each myoglobin form, K/S values and ratios (isobestic wavelengths/525 nm) at 474, 525, 572, and 610 also were influenced by lactate-enhancement. Hence, when estimating surface myoglobin forms using K/S ratios, separate 100% myoglobin reference standards should be prepared from both non-enhanced and enhanced steaks.
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Affiliation(s)
- R Ramanathan
- Department of Animal Science, University of Connecticut, Storrs, CT 06269-4040, USA
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31
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Choe JH, Choi YM, Lee SH, Shin HG, Ryu YC, Hong KC, Kim BC. The relation between glycogen, lactate content and muscle fiber type composition, and their influence on postmortem glycolytic rate and pork quality. Meat Sci 2007; 80:355-62. [PMID: 22063340 DOI: 10.1016/j.meatsci.2007.12.019] [Citation(s) in RCA: 141] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2007] [Revised: 12/17/2007] [Accepted: 12/19/2007] [Indexed: 11/16/2022]
Abstract
This study examined the relation between glycogen, lactate content and muscle fiber type composition, and evaluated their influence on postmortem glycolytic rate and meat quality. Muscle samples were classified based on their glycogen and lactate content at 45min postmortem. Muscles with low glycogen and high lactate levels showed low muscle pH(45min) and high R-values. However, muscles with low glycogen and lactate levels showed normal rates of postmortem glycolysis and normal meat quality. On the other hand, muscles with high glycogen and lactate content showed rapid postmortem glycolysis, paler surface color, higher drip loss, and higher extents of protein denaturation than muscles with high glycogen and low lactate content. These results may be partially explained by muscle fiber type composition. Muscles with low glycogen and lactate content at early postmortem are composed of significantly higher fiber type I and lower fiber type IIB as compared to muscles with high glycogen and lactate content.
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Affiliation(s)
- J H Choe
- Division of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University, 5-1 Anam-dong, Sungbuk-gu, Seoul 136-713, South Korea
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32
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Bee G, Anderson AL, Lonergan SM, Huff-Lonergan E. Rate and extent of pH decline affect proteolysis of cytoskeletal proteins and water-holding capacity in pork. Meat Sci 2007; 76:359-65. [DOI: 10.1016/j.meatsci.2006.12.004] [Citation(s) in RCA: 97] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2006] [Revised: 12/05/2006] [Accepted: 12/07/2006] [Indexed: 10/23/2022]
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33
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Chemical equilibrium of minced turkey meat in organic acid solutions. Meat Sci 2007; 75:308-14. [DOI: 10.1016/j.meatsci.2006.07.016] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2005] [Revised: 05/08/2006] [Accepted: 07/13/2006] [Indexed: 11/19/2022]
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34
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Bee G, Biolley C, Guex G, Herzog W, Lonergan SM, Huff-Lonergan E. Effects of available dietary carbohydrate and preslaughter treatment on glycolytic potential, protein degradation, and quality traits of pig muscles. J Anim Sci 2006; 84:191-203. [PMID: 16361507 DOI: 10.2527/2006.841191x] [Citation(s) in RCA: 45] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The current study was conducted to determine the interactive effects of a glycogen-reducing diet fed to finishing pigs and length of preslaughter transportion on muscle metabolic traits, proteolysis of intermediate filament and costameric proteins, and meat quality traits. Large White gilts and barrows (n = 48) were selected at 88 kg of BW and individually fed for 21 d a diet (2.6 kg/d) either high (HC) or low (LC) in available carbohydrates. Six gilts and 6 barrows fed the HC and LC diets were subjected to 0 or 3 h of transportation on the day of slaughter. Muscle temperature and pH were measured at 0.5, 1.5, 2.5, 3.5, 4.5, 5.5, and 24 h postmortem in the LM and 24 h postmortem in the dark (STD) and light (STL) portion of the semitendinosus. At 24 h postmortem, glycolytic potential (GP) was determined in the LM, STD, and STL, as well as proteolysis of titin, nebulin, desmin, vinculin, and talin in the LM and STD. The GP was lower (P < 0.05) in muscles from LC-pigs than in muscles from HC-pigs. The LC diet also resulted in lower (P < 0.05) pH, and a darker (P = 0.03), less (P < 0.01) yellow color in the STL. The LC diet decreased (P = 0.04) cooking losses in the STL and STD. The 3-h journey further decreased (P = 0.05) the GP in the STD, regardless of the diet, but transport had no effect (P > or = 0.67) on the GP of the LM and STL. Ultimate pH of the LM was lower (P = 0.02), and both portions of the semitendinosus were darker (P = 0.01) and less yellow (P < 0.01), in pigs transported 3 vs. 0 h. In pigs transported for 3 h, intact vinculin tended to be more (P = 0.08) degraded in the LM, which coincided with lower (P = 0.04) drip losses in the LM of pigs transported for 3 compared with 0 h. Increased (P < 0.01) proteolysis of titin paralleled lower (P = 0.02) shear force values in the STD of pigs transported 3 vs. 0 h. Although the present results demonstrated the potential of a glycogen-reducing diet to alter the GP of different porcine muscles, the effect of these changes on meat quality traits was limited to higher ultimate pH and darker color in the STL. The positive effects of length of transportation on water-holding capacity (LM and STD) and meat color (STD and STL) were only partially related to the resting muscle glycogen concentration because the 3-h transport lowered the GP only in the muscle with the lowest basal glycogen concentration.
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Affiliation(s)
- G Bee
- Agroscope Liebefeld-Posieux, Swiss Federal Research Station for Animal Production and Dairy Products (ALP), Posieux 1725, Switzerland.
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35
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Ylä-Ajos M, Ruusunen M, Puolanne E. The significance of the activity of glycogen debranching enzyme in glycolysis in porcine and bovine muscles. Meat Sci 2006; 72:532-8. [DOI: 10.1016/j.meatsci.2005.09.004] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2005] [Revised: 09/06/2005] [Accepted: 09/06/2005] [Indexed: 11/25/2022]
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36
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Pösö A, Puolanne E. Carbohydrate metabolism in meat animals. Meat Sci 2005; 70:423-34. [DOI: 10.1016/j.meatsci.2004.12.017] [Citation(s) in RCA: 74] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2004] [Revised: 11/26/2004] [Accepted: 12/01/2004] [Indexed: 10/25/2022]
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37
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Kylä-Puhju M, Ruusunen M, Puolanne E. Activity of porcine muscle glycogen debranching enzyme in relation to pH and temperature. Meat Sci 2005; 69:143-9. [DOI: 10.1016/j.meatsci.2004.06.016] [Citation(s) in RCA: 48] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2004] [Revised: 06/18/2004] [Accepted: 06/18/2004] [Indexed: 11/17/2022]
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