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Early postmortem muscle proteome and metabolome of beef longissimus thoracis muscle classified by pH at 6 hours postmortem. J Proteomics 2023; 271:104756. [PMID: 36273510 DOI: 10.1016/j.jprot.2022.104756] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2022] [Revised: 10/09/2022] [Accepted: 10/10/2022] [Indexed: 11/06/2022]
Abstract
The objective was to identify metabolome and proteome differences at 1 h and 1 d postmortem between longissimus thoracis (LT) muscle classified based on 6 h pH values. Twenty beef LT rib sections were sorted based on 6 h postmortem pH values into low (LpH; pH < 5.55; n = 9) and high (HpH; pH > 5.84; n = 8) pH classifications. Warner-Bratzler shear force (WBSF), desmin degradation, and calpain-1 autolysis were measured. Two-dimensional difference in gel electrophoresis (3-10, 4-7, and 6-9 pH range) and Tandem mass tagging (TMT) protein analyses were employed to determine how the sarcoplasmic protein profile varied across pH classification. Non-targeted metabolomic analyses were conducted on extracts prepared at 1 h and 1 d postmortem. The LpH classification had a lower WBSF value at 1 d postmortem, which was explained by greater calpain-1 autolysis and desmin degradation at 1 d postmortem. Proteome and metabolome analysis revealed a phenotype that promotes more rapid energy metabolism in the LpH group. Proteome and metabolome analyses identified energy production, apoptotic, calcium homeostasis, and proteasome systems influencing pH classifications that could explain the observed pH, proteolysis, and beef tenderness differences. SIGNIFICANCE: This study is the first to identify proteomic and metabolomic variations early (1 h and 1 day) postmortem that are linked to differences in early (6 h) postmortem pH values and to tenderness differences at 1 day postmortem. This study integrates postmortem biochemical features (protein degradation, proteome, and metabolome variations) to postmortem pH decline and eating quality of beef steaks. Potential biomarkers of more rapid postmortem metabolism linked to earlier tenderization in beef are suggested. Identification of these biochemical features will assist in predicting the eating quality of beef products.
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2
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Metabolites Analysis on Water-Holding Capacity in Beef Longissimus lumborum Muscle during Postmortem Aging. Metabolites 2022; 12:metabo12030242. [PMID: 35323685 PMCID: PMC8950885 DOI: 10.3390/metabo12030242] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2022] [Revised: 03/09/2022] [Accepted: 03/10/2022] [Indexed: 01/27/2023] Open
Abstract
Currently, the metabolomic research on water-holding capacity (WHC) of beef during postmortem aging is still insufficient. In this paper, the kit method was adopted for energy metabolites testing, the ultra-high-performance liquid chromatography (UHPLC) system was used for sample separation, and the mass spectrometer was applied to collect the primary and secondary spectra of the samples. The results showed that lactic acid reached saturation at day 2 postmortem, while energy metabolites changed significantly within day 2 postmortem (p < 0.05). Based on these findings, it was suggested that the energy metabolism qualities of the beef had already achieved a largely stable state at around day 2 postmortem. Then, through metabolomic analysis, 25 compounds were differentially abundant at days 0, 0.5, 1, and 2 during postmortem aging. Within the period of day 0−2 postmortem, the purine metabolism in beef was relatively active until 0.5 d postmortem, while glycolysis metabolism remained active until day 2 postmortem. The functions of the identified metabolites contribute to a more detailed molecular view of the processes behind WHC and are a valuable resource for future investigations into the flavor of postmortem beef.
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3
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Jia W, Zhang R, Liu L, Zhu Z, Xu M, Shi L. Molecular mechanism of protein dynamic change for Hengshan goat meat during freezing storage based on high-throughput proteomics. Food Res Int 2021; 143:110289. [PMID: 33992389 DOI: 10.1016/j.foodres.2021.110289] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2020] [Revised: 02/26/2021] [Accepted: 03/02/2021] [Indexed: 01/02/2023]
Abstract
As traditional frozen storage leads to the degradation of meat quality, elucidation of dynamic change mechanism is urgently needed. Proteomic differences in postmortem frozen storage time (0, 30 and 60 days) of Hengshan goat meat at -18 °C were studied by label-free proteomics based on high resolution quadrupole-Orbitrap mass spectrometry. A total of 492 proteins were identified, of which 485 proteins were quantified, and the difference of 199 proteins was observed. The analysis of the differentially expressed proteins related to quality observed that triosephosphate isomerase and peroxiredoxin-6 were potential biomarkers for goat meat discoloration. Troponin and myosin can represent the tenderness of goat meat. Heat shock protein 70 can be used as water-retaining proteins in goat meat. Bioinformatics analysis suggested that the distinguishingly expressed proteins were involved in glycolysis and the ubiquitin-proteasome pathway revealing that the strong degradation of proteins, which cause of the degradation of long-term frozen meat quality. These results could enrich and beyond the existing knowledge of frozen meat, expecting to have a further understanding of the changes of meat quality at the molecular level.
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Affiliation(s)
- Wei Jia
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China.
| | - Rong Zhang
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
| | - Li Liu
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
| | - Zhenbao Zhu
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
| | - Mudan Xu
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
| | - Lin Shi
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
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4
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Zou X, He J, Zhao D, Zhang M, Xie Y, Dai C, Wang C, Li C. Structural Changes and Evolution of Peptides During Chill Storage of Pork. Front Nutr 2020; 7:151. [PMID: 33072793 PMCID: PMC7536345 DOI: 10.3389/fnut.2020.00151] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2020] [Accepted: 07/28/2020] [Indexed: 11/13/2022] Open
Abstract
In this work, we investigated changes in protein structures in vacuum-packed pork during chill storage and its impact on the in vitro protein digestion. Longissimus dorsi muscles were vacuum packed and stored at 4°C for 3 days. Samples were subjected to Raman spectroscopy, in vitro digestion and nano LC-MS/MS. The 3 d samples had lower α-helix content, but higher β-sheet, β-turn, and random coil contents than the 0 d samples (P < 0.05). SDS-PAGE revealed significant protein degradation in the 3 d samples and the differences in digested products across the storage time. Proteome analysis indicated that the 3 d samples had the higher susceptibility to digestion. Increasing protein digestibility was mainly attributed to the degradation of myofibrillar proteins. Thus, exposure of more enzymatic sites in loose protein structure during chill storage could increase protein degradation in meat.
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Affiliation(s)
- Xiaoyu Zou
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, China.,Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, China.,Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Nanjing Agricultural University, Nanjing, China
| | - Jing He
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, China.,Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, China.,Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Nanjing Agricultural University, Nanjing, China
| | - Di Zhao
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, China.,Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, China.,Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Nanjing Agricultural University, Nanjing, China
| | - Min Zhang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, China.,Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, China.,Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Nanjing Agricultural University, Nanjing, China
| | - Yunting Xie
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, China.,Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, China.,Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Nanjing Agricultural University, Nanjing, China
| | - Chen Dai
- Experimental Teaching Center of Life Science, Nanjing Agricultural University, Nanjing, China
| | - Chong Wang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, China.,Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, China.,Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Nanjing Agricultural University, Nanjing, China
| | - Chunbao Li
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, China.,National Center for International Research on Animal Gut Nutrition, Nanjing Agricultural University, Nanjing, China.,Joint International Research Laboratory of Animal Health and Food Safety, Ministry of Education, Nanjing Agricultural University, Nanjing, China
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5
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Mikołajczak B, Iwańska E, Spychaj A, Danyluk B, Montowska M, Grześ B, Banach JK, Żywica R, Pospiech E. An analysis of the influence of various tenderising treatments on the tenderness of meat from Polish Holstein-Friesian bulls and the course of changes in collagen. Meat Sci 2019; 158:107906. [PMID: 31398624 DOI: 10.1016/j.meatsci.2019.107906] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2019] [Revised: 07/17/2019] [Accepted: 07/30/2019] [Indexed: 01/08/2023]
Abstract
The aim of the study was to analyse the influence of tenderising treatments applied to the carcasses of Polish Holstein-Friesian (PHF) bulls of Black-and-White variety on the process of meat tenderisation and to assess the role of collagen in this process. The research was carried out on m. longissimus thoracis et lumborum. The carcasses were subjected to high-voltage electrical stimulation (ES), conditioning (CD), and both treatments together (ES + CD). The carcasses which were only refrigerated were the control group. The content of collagen in meat, its solubility, the share of the polypeptide subunits α1(I)CB7 and α1(I)CB8 of type I collagen and α1(III)CB5 of type III collagen were also analysed. ES with and without CD significantly accelerated the meat tenderisation and increased collagen solubility. CD always caused the degradation of type I collagen subunits, especially the α1(I)CB7 subunit. However, CD had significantly lesser influence on the rate of meat tenderisation than ES.
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Affiliation(s)
- B Mikołajczak
- Department of Meat Technology, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland.
| | - E Iwańska
- Department of Meat Technology, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland
| | - A Spychaj
- Department of Meat Technology, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland
| | - B Danyluk
- Department of Meat Technology, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland
| | - M Montowska
- Department of Meat Technology, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland
| | - B Grześ
- Department of Meat and Fat Technology, prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology in Warsaw, ul. Rakowiecka 36, 02-532 Warsaw, Poland
| | - J K Banach
- Department of Commodity Science, Faculty of Economics, University of Warmia and Mazury in Olsztyn, Pl. Cieszyński 1, 10-975 Olsztyn, Poland
| | - R Żywica
- Department of Commodity Science, Faculty of Economics, University of Warmia and Mazury in Olsztyn, Pl. Cieszyński 1, 10-975 Olsztyn, Poland
| | - E Pospiech
- Department of Meat Technology, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland
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6
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Banach JK, Modzelewska-Kapituła M, Wichman K, Tkacz K, Żywica R. Effects of electrical stimulation applied in combination with shock chilling method on selected quality attributes of beef from young bulls, heifers, and cows carcasses. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13571] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Joanna K. Banach
- Department of Industrial Commodity, Basic of Techniques and Energy Management; Faculty of Economics, University of Warmia and Mazury in Olsztyn
| | - Monika Modzelewska-Kapituła
- Department of Meat Technology and Chemistry; Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn
| | - Konrad Wichman
- Department of Meat Technology and Chemistry; Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn
| | - Katarzyna Tkacz
- Department of Meat Technology and Chemistry; Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn
| | - Ryszard Żywica
- Department of Industrial Commodity, Basic of Techniques and Energy Management; Faculty of Economics, University of Warmia and Mazury in Olsztyn
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7
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Lang Y, Sha K, Zhang R, Xie P, Luo X, Sun B, Li H, Zhang L, Zhang S, Liu X. Effect of electrical stimulation and hot boning on the eating quality of Gannan yak longissimus lumborum. Meat Sci 2015; 112:3-8. [PMID: 26496154 DOI: 10.1016/j.meatsci.2015.10.011] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2014] [Revised: 10/07/2015] [Accepted: 10/13/2015] [Indexed: 11/25/2022]
Abstract
The objective of this study was to evaluate the effects of electrical stimulation (ES) versus non-electrical stimulation (NES) and type of boning (hot versus cold) on the eating quality of Gannan yak longissimus lumborum. Eighteen Gannan yak bulls were randomly divided into two groups: ES and NES. Hot boning (HB) and cold boning (CB) were applied to the left and right side of the carcasses, respectively. All of the four treatments missed the "ideal" pH/temperature window. HB reduced the rate of pH decline, decreased meat tenderness and water holding capacity. ES increased the rate of pH decline and improved yak meat tenderness (P<0.05); however, ES explained only 1% of the variation in WBSF. HB and ES had no significant effects on cooking loss, L* or b* values of yak meat. Postmortem aging increased yak meat tenderness and improved meat color parameters. HB had negative effects on yak meat quality, while ES could not reverse these deleterious effects.
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Affiliation(s)
- Yumiao Lang
- Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Kun Sha
- Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Rui Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China
| | - Peng Xie
- Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Xin Luo
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China
| | - Baozhong Sun
- Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Haipeng Li
- Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Li Zhang
- Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Songshan Zhang
- Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Xuan Liu
- Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China
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8
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Li C, Zhou G, Xu X, Lundström K, Karlsson A, Lametsch R. Phosphoproteome analysis of sarcoplasmic and myofibrillar proteins in bovine longissimus muscle in response to postmortem electrical stimulation. Food Chem 2015; 175:197-202. [DOI: 10.1016/j.foodchem.2014.11.139] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2014] [Revised: 10/31/2014] [Accepted: 11/24/2014] [Indexed: 10/24/2022]
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9
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Pouliot E, Gariépy C, Thériault M, Castonguay FW. Use of electrical stimulation and chilling to enhance meat tenderness of heavy lambs. CANADIAN JOURNAL OF ANIMAL SCIENCE 2014. [DOI: 10.4141/cjas-2014-076] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Pouliot, E., Gariépy, C., Thériault, M. and Castonguay, F. W. 2014. Use of electrical stimulation and chilling to enhance meat tenderness of heavy lambs. Can. J. Anim. Sci. 94: 627–637. The aim of this study was to determine if electrical stimulation and chilling can modulate pre-rigor pH–temperature dynamics in order to enhance meat tenderness of heavy lambs produced in Quebec and determine if there is an optimum carcass temperature window to reach pH 6.0. A total of 128 heavy lambs (fasted body weight between 38 and 52 kg) were selected at the abattoir over 8 slaughter days (16 lambs d–1) and assigned to four processing treatments in a 2×2 factorial design: electrical stimulation (ES) or not (NES) and normal (NC) or slow (SC) chilling. Slow-chilled carcasses stayed warmer during the first 12 h postmortem (P<0.001), but reached the same temperature as NC ones thereafter. They also had a lower pH between 2 and 12 h (P<0.05). Stimulated carcasses had a lower pH than NES throughout the first 24 h postmortem (P<0.001), while ultimate pH was similar (P=0.738). Shear force values were improved (P<0.001) by both ES and aging as expected, although chilling had no effect (P=0.400). Stimulation×aging interactions for shear force values (P=0.019) and myofibrillar fragmentation index (P=0.097) indicate that aging began earlier following ES. Sarcomeres were longer for ES compared with NES carcasses (P<0.001) indicating that the latter were subject to cold shortening. Meat from NES carcasses was more prone to be tough, although an important part of NES carcasses provided tender meat. This illustrates the importance of individual variations on tenderness and the multiplicity of factors involved in its development. No optimal window was observed for temperature at pH 6.0.
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Affiliation(s)
- E. Pouliot
- Département des sciences animales, 2425 rue de l'Agriculture, Université Laval, Québec, Québec, Canada G1V 0A6
| | - C. Gariépy
- Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Blvd West, Saint-Hyacinthe, Quebec, Canada J2S 8E3
| | - M. Thériault
- Département des sciences animales, 2425 rue de l'Agriculture, Université Laval, Québec, Québec, Canada G1V 0A6
- Dairy and Swine Research and Development Centre, Agriculture and Agri-Food Canada, 2000 College Street, Sherbrooke, Quebec, Canada J1M 0C8
| | - F. W. Castonguay
- Département des sciences animales, 2425 rue de l'Agriculture, Université Laval, Québec, Québec, Canada G1V 0A6
- Dairy and Swine Research and Development Centre, Agriculture and Agri-Food Canada, 2000 College Street, Sherbrooke, Quebec, Canada J1M 0C8
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10
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Anderson M, Lonergan S, Huff-Lonergan E. Differences in phosphorylation of phosphoglucomutase 1 in beef steaks from the longissimus dorsi with high or low star probe values. Meat Sci 2014; 96:379-84. [DOI: 10.1016/j.meatsci.2013.07.017] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2012] [Revised: 05/02/2013] [Accepted: 07/13/2013] [Indexed: 10/26/2022]
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11
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D'Alessandro A, Marrocco C, Rinalducci S, Mirasole C, Failla S, Zolla L. Chianina beef tenderness investigated through integrated Omics. J Proteomics 2012; 75:4381-98. [PMID: 22510581 DOI: 10.1016/j.jprot.2012.03.052] [Citation(s) in RCA: 77] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2012] [Revised: 03/12/2012] [Accepted: 03/27/2012] [Indexed: 12/25/2022]
Abstract
In the present study we performed an integrated proteomics, interactomics and metabolomics analysis of Longissimus dorsi tender and tough meat samples from Chianina beef cattle. Results were statistically handled as to obtain Pearson's correlation coefficients of the results from Omics investigation in relation to canonical tenderness-related parameters, including Warner Bratzler shear force, myofibrillar degradation (at 48 h and 10 days after slaughter), sarcomere length and total collagen content. As a result, we could observe that the tender meat group was characterized by higher levels of glycolytic enzymes, which were over-phosphorylated and produced accumulation of glycolytic intermediates. Oxidative stress promoted meat tenderness and elicited heat shock protein responses, which in turn triggered apoptosis-like cascades along with PARP fragmentation. Phosphorylation was found to be a key process in post mortem muscle conversion to meat, as it was shown not only to modulate glycolytic enzyme activities, but also mediate the stability of structural proteins at the Z-disk. On the other hand, phosphorylation of HSPs has been supposed to alter their functions through changing their affinity for target interactors. Analogies and breed-specific differences are highlighted throughout the text via a direct comparison of the present results against the ones obtained in a parallel study on Maremmana Longissimus dorsi. It emerges that, while the main cornerstones and the final outcome are maintained, post mortem metabolism in tender and tough meat yielding individuals is subtly modulated via specific higher levels of enzymes and amino acidic residue phosphorylation in a breed-specific fashion, and whether calcium homeostasis dysregulation was a key factor in Maremmana, higher early post mortem phosphocreatine levels in the Chianina tender group could favor a slower and prolonged glycolytic rate, prolonging the extent of the minimum hanging period necessary to obtain tender meat from this breed by a few days.
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Affiliation(s)
- Angelo D'Alessandro
- Department of Ecological and Biological Sciences, University of Tuscia, Largo dell'Università, snc, 01100 Viterbo, Italy
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12
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Li CB, Li J, Zhou GH, Lametsch R, Ertbjerg P, Brüggemann DA, Huang HG, Karlsson AH, Hviid M, Lundström K. Electrical stimulation affects metabolic enzyme phosphorylation, protease activation, and meat tenderization in beef. J Anim Sci 2011; 90:1638-49. [PMID: 22147478 DOI: 10.2527/jas.2011-4514] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The objective of this study was to investigate the response of sarcoplasmic proteins in bovine LM to low-voltage electrical stimulation (ES; 80 V, 35 s) after dressing and its contribution to meat tenderization at an early postmortem time. Proteome analysis showed that ES resulted in decreased (P < 0.05) phosphorylation of creatine kinase M chain, fructose bisphosphate aldolase C-A, β-enolase, and pyruvate kinase at 3 h postmortem. Zymography indicated an earlier (P < 0.05) activation of μ-calpain in ES muscles. Free lysosomal cathepsin B and L activity increased faster (P < 0.05) in ES muscles up to 24 h. Immunohistochemistry and transmission electron microscopy further indicated that lysosomal enzymes were released at an early postmortem time. Electrical stimulation also induced ultrastructural disruption of sarcomeres. In addition, ES accelerated (P < 0.05) the depletion of ATP, creatine phosphate, and glycogen, as well as a pH decline and the more preferred pH/temperature decline mode. Finally, ES accelerated meat tenderization, resulting in lesser (P < 0.05) shear force values than the control over the testing time. A possible relationship was suggested between a change in the phosphorylation of energy metabolic enzymes and the postmortem tenderization of beef. Our results suggested the possible importance of the activation of μ-calpain, phosphorylation of sarcoplasmic proteins, and release of lysosomal enzymes for ES-induced tenderization of beef muscle.
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Affiliation(s)
- C B Li
- Department of Food Science, Swedish University of Agricultural Sciences, Uppsala, Sweden.
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13
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Bjarnadóttir SG, Hollung K, Høy M, Veiseth-Kent E. Proteome changes in the insoluble protein fraction of bovine Longissimus dorsi muscle as a result of low-voltage electrical stimulation. Meat Sci 2011; 89:143-9. [DOI: 10.1016/j.meatsci.2011.04.002] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2011] [Revised: 03/29/2011] [Accepted: 04/02/2011] [Indexed: 11/30/2022]
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14
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Li C, Li J, Li X, Hviid M, Lundström K. Effect of low-voltage electrical stimulation after dressing on color stability and water holding capacity of bovine longissimus muscle. Meat Sci 2011; 88:559-65. [DOI: 10.1016/j.meatsci.2011.02.012] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2010] [Revised: 02/10/2011] [Accepted: 02/11/2011] [Indexed: 10/18/2022]
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15
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Prado C, de Felício P. Effects of chilling rate and spray-chilling on weight loss and tenderness in beef strip loin steaks. Meat Sci 2010; 86:430-5. [DOI: 10.1016/j.meatsci.2010.05.029] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2009] [Revised: 05/13/2010] [Accepted: 05/14/2010] [Indexed: 11/15/2022]
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16
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Bjarnadóttir SG, Hollung K, Faergestad EM, Veiseth-Kent E. Proteome changes in bovine longissimus thoracis muscle during the first 48 h postmortem: shifts in energy status and myofibrillar stability. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:7408-7414. [PMID: 20515034 DOI: 10.1021/jf100697h] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
Changes in the insoluble protein fraction of bovine longissimus thoracis muscle from eight Norwegian Red (NRF) dual-purpose young bulls during the first 48 h postmortem were investigated by two-dimensional gel electrophoresis (2DE) and matrix-assisted laser desorption ionization-time of flight tandem mass spectrometry (MALDI-TOF MS/MS). Significant changes were observed in a total of 35 proteins, and of those, 26 were identified and divided into three different groups: metabolic enzymes, cellular defense/stress proteins, and structural proteins, according to their predicted function. The majority of the metabolic enzymes identified are involved in the energy metabolism of the cell, while the cellular defense/stress proteins can be related to regulation and stabilization of the myofibrillar proteins. Both easily soluble proteins as well as structural proteins were identified in the insoluble protein fraction. We have studied the changes in solubility during postmortem storage by comparing the postmortem changes in protein composition between the soluble and insoluble protein fractions. We have identified two metabolic enzymes (2,3-bisphosphoglycerat mutase and NADH dehydrogenase) and one protein involved in the stress responses/apoptosis of the cell (Hsp70) that have not been identified previously in the insoluble protein fraction. The occurrence of these easily soluble proteins in the insoluble protein fraction could be due to precipitation or aggregation, thereby going from a soluble to an insoluble state.
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17
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Modelling muscle energy-metabolism in anaerobic muscle. Meat Sci 2009; 85:134-48. [PMID: 20374877 DOI: 10.1016/j.meatsci.2009.12.017] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2009] [Revised: 12/07/2009] [Accepted: 12/11/2009] [Indexed: 11/21/2022]
Abstract
A mathematical model of anaerobic muscle energy-metabolism was developed to predict pH and the concentrations of nine muscle metabolites over time. Phosphorous-31 Nuclear Magnetic Resonance was used to measure time-course data for some phosphate metabolites and pH in anoxic M. semitendinosus taken from three slaughtered sheep. Muscles were held at 35 degrees C during the experiment. Measurement commenced 25 min post mortem and concluded before rigor mortis. The model was fitted to these data within experimental error, by simultaneously varying model parameter values and initial substrate concentrations. The model was used to simulate the period from death until metabolic activity ceased, in order to predict the different stages of metabolic response to anoxia. The model suggested that alkalinisation would occur in all three muscles in the first few minutes after the onset of anoxia, followed by a steady decline in pH. For two of the muscles this decline continued until rigor, with final pH values of 5.60 and 6.07. For the other muscle, pH reached a low of 5.60 near rigor but then increased to a final value of 5.73. A rise in pH after rigor has been observed but not previously explained in the literature. The modelling results suggest it was caused by the alkalising effect of adenosine monophosphate deamination being greater at low pH than the acidifying effect of inosine monophosphate dephosphorylation.
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18
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Pearce K, Hopkins D, Williams A, Jacob R, Pethick D, Phillips J. Alternating frequency to increase the response to stimulation from medium voltage electrical stimulation and the effect on objective meat quality. Meat Sci 2009; 81:188-95. [DOI: 10.1016/j.meatsci.2008.07.018] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2008] [Revised: 07/03/2008] [Accepted: 07/20/2008] [Indexed: 11/28/2022]
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Hopkins DL, Toohey ES, Pearce KL, Richards I. Some important changes in the Australian sheep meat processing industry. ACTA ACUST UNITED AC 2008. [DOI: 10.1071/ea07393] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
In the last 5 years there has been a dramatic increase in the adoption in the Australian sheep meat processing industry of electrical technologies designed to streamline processing and improve product quality. Part of this change was initiated by an Australia-wide audit of lamb tenderness in 1997–98 and the development of a program to establish an eating quality scheme for sheep meat across Australia. Critically, these initiatives coincided with the development of new ways of administering electrical currents to either bodies or carcasses. Underlying this new approach is the electrocution of carcasses individually on segmented electrodes in a dose responsive way with electricity that has short pulse widths and lower voltages. This paper documents the pivotal factors which have contributed to this level of industry adoption and which has seen 14 abattoirs install the new technology. Of these abattoirs only one previously had any form of stimulation and these abattoirs represent more than 70% of the throughput of sheep and lambs on a tonnage basis per year in Australia.
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