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Zou B, Jia F, Ji L, Li X, Dai R. Effects of mitochondria on postmortem meat quality: characteristic, isolation, energy metabolism, apoptosis and oxygen consumption. Crit Rev Food Sci Nutr 2023:1-24. [PMID: 37452658 DOI: 10.1080/10408398.2023.2235435] [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: 07/18/2023]
Abstract
Meat quality holds significant importance for both consumers and meat producers. Various factors influence meat quality, and among them, mitochondria play a crucial role. Recent studies have indicated that mitochondria can sustain their functions and viability for a certain duration in postmortem muscles. Consequently, mitochondria have an impact on oxygen consumption, energy metabolism, and apoptotic processes, which in turn affect myoglobin levels, oxidative stress, meat tenderness, fat oxidation, and protein oxidation. Ultimately, these factors influence the color, tenderness, and flavor of meat. However, there is a dearth of comprehensive summaries addressing the effects of mitochondria on postmortem muscle physiology and meat quality. Therefore, this review aims to describe the characteristics of muscle mitochondria and their potential influence on muscle. Additionally, a suitable method for isolating mitochondria is presented. Lastly, the review emphasizes the regulation of oxygen consumption, energy metabolism, and apoptosis by postmortem muscle mitochondria, and provides an overview of relevant research and recent advancements. The ultimate objective of this review is to elucidate the underlying mechanisms through which mitochondria impact meat quality.
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Affiliation(s)
- Bo Zou
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
| | - Fei Jia
- Department of Biological and Agricultural Engineering, University of Arkansas, Fayetteville, AR, USA
| | - Lin Ji
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
| | - Xingmin Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
| | - Ruitong Dai
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
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Kim YJ, Jung TJ, Kim TK, Lee JH, Shin DM, Yu HH, Choi YS. The Effect of Gelatin Coating and Sonication on the Quality Properties of Wet-Aging Pork Loins. Food Sci Anim Resour 2023; 43:269-281. [PMID: 36909854 PMCID: PMC9998191 DOI: 10.5851/kosfa.2022.e74] [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: 10/01/2022] [Revised: 11/18/2022] [Accepted: 11/29/2022] [Indexed: 02/16/2023] Open
Abstract
In this study, we evaluate the effect of gelatin coating and sonication of wet-aged pork loin on quality. The moisture content of wet-aged pork loin with sonication and gelatin coating was the highest in the G5S sample (5% gelatin coating and sonication), while the moisture content of wet-aged pork loin with sonication was higher than that without sonication. The pH of wet-aged pork loin with sonication was lower than that without sonication. The aging loss of 5% gelatin coating with sonication was significantly lower than that of G0 (control), while the cooking loss was the lowest in G0 wet-aged pork loin. The water holding capacity of the wet-aged pork loin was the highest in G1. The thiobarbituric acid reactive substances value of wet-aged pork loin was significantly decreased with coating and not affected by sonication. The gelatin coating and sonication treatment significantly increased the myofibrillar fragmentation index of the samples. Shear force of wet-aged pork loin significantly decreased as the samples were gelatin-coated and sonicated. The myofibrillar and total protein solubilities were not significantly different between samples. In conclusion, the 1% gelatin coating with sonication can enhance the quality of wet-aged pork loin.
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Affiliation(s)
- Yea-Ji Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea.,Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Tae-Jun Jung
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Tae-Kyung Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
| | - Jae Hoon Lee
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
| | - Dong-Min Shin
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
| | - Hwan Hee Yu
- Food Standard Research Center, Korea Food Research Institute, Wanju 55365, Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
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Hutchings N, Smyth B, Cunningham E, Mangwandi C. Development of a mathematical model to predict the growth of Pseudomonas spp. in, and film permeability requirements of, high oxygen modified atmosphere packaging for red meat. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110251] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Li X, Zhang D, Ijaz M, Tian G, Chen J, Du M. Colour characteristics of beef longissimus thoracis during early 72 h postmortem. Meat Sci 2020; 170:108245. [PMID: 32736288 DOI: 10.1016/j.meatsci.2020.108245] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2020] [Revised: 07/14/2020] [Accepted: 07/14/2020] [Indexed: 12/11/2022]
Abstract
This study aimed to investigate the characteristics of beef meat colour during the initial 72 h postmortem to assess the possible effects of mitochondria on meat colour development. Bovine longissimus thoracis muscles (n = 5) were collected from one side of carcasses at 0.5, 4, 8, 12, 24, and 72 h postmortem and displayed in air for 6 days to measure colour and detect mitochondrial morphology and function. The results showed that beef had higher L⁎, a⁎, and b⁎ at 24 and 72 h postmortem and less colour change during 6 days of display in comparison with meat from 0.5, 4, and 8 h postmortem. Changes in mitochondrial morphology were observed at 24 and 72 h postmortem. Mitochondria presented a metabolic pattern early postmortem in that the MRA and NADH content did not change. Both the increase in beef colour stability and tissue oxygen consumption were observed within 72 h postmortem.
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Affiliation(s)
- Xin Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China.
| | - Muawuz Ijaz
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Guangjing Tian
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Jing Chen
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Manting Du
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
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Alvarenga TI, Hopkins DL, Ramos EM, Almeida AK, Geesink G. Ageing-freezing/thaw process affects blooming time and myoglobin forms of lamb meat during retail display. Meat Sci 2019; 153:19-25. [DOI: 10.1016/j.meatsci.2019.02.016] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2018] [Revised: 02/22/2019] [Accepted: 02/22/2019] [Indexed: 10/27/2022]
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Abstract
In postmortem muscle, mitochondria remain active and can influence beef color by oxygen consumption and metmyoglobin reduction. Enzymes involved in glycolysis and the tricarboxylic acid cycle can generate reducing equivalents such as succinate or NADH. Mitochondrial activity is critical to maintain steaks that are bright cherry-red and improve color stability. This review seeks to characterize the role of mitochondria in beef color; more specifically to understand the effects of mitochondrial function on myoglobin redox stability.
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Kaur BP, Srinivasa Rao P. Effect of storage temperature and packaging on quality and shelf-life of high pressure processed black tiger shrimp (Penaeus monodon
). J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13366] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Barjinder Pal Kaur
- Department of Food Engineering; National Institute of Food Technology Entrepreneurship and Management; Kundli, Sonepat, Haryana 131028 India
| | - P. Srinivasa Rao
- Agricultural and Food Engineering Department; Indian Institute of Technology Kharagpur; Kharagpur West Bengal 721302 India
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De Palo P, Maggiolino A, Tateo A, Centoducati P. Influence of Gas Mixture on Quality and Shelf Life of Veal Calf Meat. ITALIAN JOURNAL OF ANIMAL SCIENCE 2016. [DOI: 10.4081/ijas.2014.3129] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Moore CD, Fahlman A, Crocker DE, Robbins KA, Trumble SJ. The degradation of proteins in pinniped skeletal muscle: viability of post-mortem tissue in physiological research. CONSERVATION PHYSIOLOGY 2015; 3:cov019. [PMID: 27293704 PMCID: PMC4778441 DOI: 10.1093/conphys/cov019] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/19/2014] [Revised: 03/21/2015] [Accepted: 04/11/2015] [Indexed: 06/06/2023]
Abstract
As marine divers, pinnipeds have a high capacity for exercise at depth while holding their breath. With finite access to oxygen, these species need to be capable of extended aerobic exercise and conservation of energy. Pinnipeds must deal with common physiological hurdles, such as hypoxia, exhaustion and acidosis, that are common to all exercising mammals. The physiological mechanisms in marine mammals used for managing oxygen and carbon dioxide have sparked much research, but access to animals and tissues is difficult and requires permits. Deceased animals that are either bycaught or stranded provide one potential source for tissues, but the validity of biochemical data from post-mortem samples has not been rigorously assessed. Tissues collected from stranded diving mammals may be a crucial source to add to our limited knowledge on the physiology of some of these animals and important to the conservation and management of these species. We aim to determine the reliability of biochemical assays derived from post-mortem tissue and to promote the immediate sampling of stranded animals for the purpose of physiological research. In this study, we mapped the temporal degradation of muscle enzymes from biopsied Northern elephant seals (Mirounga angustirostris) and highlight recommendations for storage protocols for the best preservation of tissue. We also compared the enzymatic activity of different muscle groups (pectoral and latissimus dorsi) in relation to locomotion and measured the effects of four freeze-thaw cycles on muscle tissue enzyme function. Results indicate that enzymatic activity fluctuates greatly, especially with varying storage temperature, storage time, species and muscle group being assayed. In contrast, proteins, such as myoglobin, remain relatively continuous in their increase at 4°C for 48 h. Stranded animals can be a valuable source of biochemical data, but enzyme assays should be used only with great caution in post-mortem tissues.
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Affiliation(s)
- Colby D. Moore
- Department of Biology, Baylor University, One Bear Place, Waco, TX 76706, USA
| | - Andreas Fahlman
- Department of Life Sciences, Texas A&M University Corpus Christi, 6300 Ocean Drive, Corpus Christi, TX 78412, USA
| | - Daniel E. Crocker
- Department of Biology, Sonoma State University, 1801 East Cotati Avenue, Rohnert Park, CA 94928, USA
| | - Kathleen A. Robbins
- Department of Biology, Baylor University, One Bear Place, Waco, TX 76706, USA
| | - Stephen J. Trumble
- Department of Biology, Baylor University, One Bear Place, Waco, TX 76706, USA
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De Palo P, Maggiolino A, Centoducati P, Tateo A. Colour Changes in Meat of Foals as Affected by Slaughtering Age and Post-thawing Time. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2014; 25:1775-9. [PMID: 25049544 PMCID: PMC4094156 DOI: 10.5713/ajas.2012.12361] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 06/26/2012] [Revised: 09/18/2012] [Accepted: 09/05/2012] [Indexed: 12/02/2022]
Abstract
The aim of the present work was to investigate how colour changes of foal meat can vary after thawing out in relation to the slaughtering age of the horses and to the post-thawing time. Eighteen Italian Heavy Draught Horse (IHDH) foals were used for the trial. They were subdivided in three groups according to their slaughtering age (6, 11 and 18 months). Two different surfaces were investigated for each sample: a fresh cut surface (daily renewed cutting surface: DRCS), and not-renewed cutting surface (NRCS). The redness of both investigated surfaces increased with slaughtering age (p<0.01). Moreover, this parameter decreased during post-thawing time (p<0.01) only on the NRCS, probably due to the myoglobin oxidation processes. Colour is an important visual cue denoting perceived quality by consumers. So, by a chromatic perspective the thawed meat of IHDH foals slaughtered at 6 and 11 months proved to be that which best meets the market requirements.
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De Palo P, Maggiolino A, Centoducati P, Tateo A. Effects of two different packaging materials on veal calf meat quality and shelf life1. J Anim Sci 2013; 91:2920-30. [DOI: 10.2527/jas.2012-5292] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- P. De Palo
- Department of Veterinary Medicine, S.P. Per Casamassima, km 3, 70010 Valenzano (BA), Italy
| | - A. Maggiolino
- Department of Veterinary Medicine, S.P. Per Casamassima, km 3, 70010 Valenzano (BA), Italy
| | - P. Centoducati
- Department of Veterinary Medicine, S.P. Per Casamassima, km 3, 70010 Valenzano (BA), Italy
| | - A. Tateo
- Department of Veterinary Medicine, S.P. Per Casamassima, km 3, 70010 Valenzano (BA), Italy
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12
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Zhang M, Wang D, Huang W, Liu F, Zhu Y, Xu W, Cao J. Apoptosis during postmortem conditioning and its relationship to duck meat quality. Food Chem 2013; 138:96-100. [DOI: 10.1016/j.foodchem.2012.10.142] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2012] [Revised: 10/19/2012] [Accepted: 10/31/2012] [Indexed: 11/26/2022]
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13
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Effect of freeze–thaw cycles on physicochemical properties and color stability of beef semimembranosus muscle. Food Res Int 2011. [DOI: 10.1016/j.foodres.2011.08.023] [Citation(s) in RCA: 61] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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14
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Phung VT, Saelid E, Egelandsdal B, Volden J, Slinde E. Oxygen Consumption Rate of Permeabilized Cells and Isolated Mitochondria from Pork M. Masseter and Liver Examined Fresh and after Freeze-Thawing at Different pH Values. J Food Sci 2011; 76:C929-36. [DOI: 10.1111/j.1750-3841.2011.02275.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Singh P, Wani AA, Saengerlaub S, Langowski HC. Understanding Critical Factors for the Quality and Shelf-life of MAP Fresh Meat: A Review. Crit Rev Food Sci Nutr 2011; 51:146-77. [DOI: 10.1080/10408390903531384] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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16
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Ramanathan R, Mancini RA, Maheswarappa NB. Effects of lactate on bovine heart mitochondria-mediated metmyoglobin reduction. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:5724-5729. [PMID: 20405943 DOI: 10.1021/jf1002842] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
Our objective was to determine the combined effects of lactate, LDH, and NAD on metmyoglobin reduction in mitochondria isolated from bovine cardiac muscle. Mitochondria were reacted with various combinations of lactate, LDH, NAD, and mitochondrial inhibitors, and oxygen consumption was measured using a Clark oxygen electrode. Mitochondria (3 mg/mL) and bovine metmyoglobin (0.15 mM) also were reacted with substrates/enzymes/inhibitors to determine mitochondria-mediated metmyoglobin reduction in vitro. Combining lactate-LDH-NAD with isolated mitochondria increased oxygen consumption as well as metmyoglobin reduction compared with those of either control mitochondria (without lactate) or mitochondria with added lactate, at pH 5.6 and 7.4 (p < 0.05). The addition of mitochondrial and LDH inhibitors to lactate-LDH-NAD decreased oxygen consumption and metmyoglobin reduction (p < 0.05). NADH formed from lactate-LDH-NAD can be used for nonenzymatic (via the electron transport chain) and enzymatic (NADH-dependent metmyoglobin reductase) metmyoglobin reduction.
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Affiliation(s)
- Ranjith Ramanathan
- Department of Animal Science, University of Connecticut, Storrs, Connecticut 06269-4040, USA
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Joseph P, Suman S, Mancini R, Beach C. Mass spectrometric evidence for aldehyde adduction in carboxymyoglobin. Meat Sci 2009; 83:339-44. [DOI: 10.1016/j.meatsci.2009.05.006] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2009] [Revised: 05/04/2009] [Accepted: 05/10/2009] [Indexed: 11/29/2022]
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18
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Where is MAP Going? A review and future potential of modified atmosphere packaging for meat. Meat Sci 2008; 80:43-65. [DOI: 10.1016/j.meatsci.2008.05.028] [Citation(s) in RCA: 431] [Impact Index Per Article: 26.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2008] [Revised: 05/19/2008] [Accepted: 05/20/2008] [Indexed: 11/20/2022]
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