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García-Macia M, Sierra V, Santos-Ledo A, de Luxán-Delgado B, Potes-Ochoa Y, Rodríguez-González S, Oliván M, Coto-Montes A. Muscle Hypertrophy Is Linked to Changes in the Oxidative and Proteolytic Systems during Early Tenderization of the Spanish Breed "Asturiana de los Valles". Foods 2024; 13:443. [PMID: 38338578 PMCID: PMC10855751 DOI: 10.3390/foods13030443] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2023] [Revised: 01/16/2024] [Accepted: 01/23/2024] [Indexed: 02/12/2024] Open
Abstract
For fresh meat consumers, eating satisfaction is of utmost importance and tenderness is one of the most important characteristics in this regard. Our study examined beef of different animal biotypes of the autochthonous breed "Asturiana de los Valles" (AV) to determine if early postmortem oxidative and proteolytic processes may influence the final tenderness of the product. This meat-specialized breed shows different biotypes depending on the frequency of a myostatin mutation "mh" that induces double-muscling or muscular hypertrophy (mh/mh, mh/+, +/+). Samples from the longissimus dorsi muscles of yearling bulls were analyzed during the first 24 h postmortem. Changes in the redox balance of muscle cells were significant in the first hours after slaughter; total antioxidant activity was higher in the mh/mh biotype and it followed the shortening of the sarcomeres, a key parameter in understanding meat tenderness. The two proteolytic systems studied (proteasome and lysosome) followed distinct patterns. Proteasome activity was higher in the (mh/+) biotype, which correlated with higher protein damage. Lysosome proteolysis was increased in the more tender biotypes (mh genotypes). Autophagic activation showed significant differences between the biotypes, with (mh/mh) showing more intense basal autophagy at the beginning of the postmortem period that decreased gradually (p < 0.001), while in the normal biotype (+/+), it was slightly delayed and then increased progressively (p < 0.001). These results suggest that this type of catalytic process and antioxidant activity could contribute to the earlier disintegration of the myofibers, particularly in the mh/mh biotypes, and influence the conversion of muscle into meat.
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Affiliation(s)
- Marina García-Macia
- Department of Biochemistry and Molecular Biology, University of Salamanca, 37007 Salamanca, Spain
- Institute of Functional Biology and Genomics (IBFG), University of Salamanca/CSIC, 37007 Salamanca, Spain
- Institute of Biomedical Research of Salamanca (IBSAL), University Hospital of Salamanca, 37007 Salamanca, Spain
- Centre for Biomedical Investigations Network on Frailty and Ageing (CIBERFES), 28029 Madrid, Spain
| | - Verónica Sierra
- Servicio Regional de Investigación y Desarrollo Agroalimentario (SERIDA), 33300 Villaviciosa, Spain; (V.S.); (M.O.)
| | - Adrián Santos-Ledo
- Instituto de Neurociencias de Castilla y León (INCyL), 37007 Salamanca, Spain;
- Department of Human Anatomy and Histology, University of Salamanca, 37007 Salamanca, Spain
| | - Beatriz de Luxán-Delgado
- Health Research Institute of Asturias (ISPA), 33011 Oviedo, Spain; (B.d.L.-D.); (Y.P.-O.); (A.C.-M.)
- Instituto Universitario de Oncología del Principado de Asturias (IUOPA), 33006 Oviedo, Spain
| | - Yaiza Potes-Ochoa
- Health Research Institute of Asturias (ISPA), 33011 Oviedo, Spain; (B.d.L.-D.); (Y.P.-O.); (A.C.-M.)
- Departamento de Morfología y Biología Celular, Facultad de Medicina, Universidad de Oviedo, 33003 Oviedo, Spain;
| | - Susana Rodríguez-González
- Departamento de Morfología y Biología Celular, Facultad de Medicina, Universidad de Oviedo, 33003 Oviedo, Spain;
| | - Mamen Oliván
- Servicio Regional de Investigación y Desarrollo Agroalimentario (SERIDA), 33300 Villaviciosa, Spain; (V.S.); (M.O.)
| | - Ana Coto-Montes
- Health Research Institute of Asturias (ISPA), 33011 Oviedo, Spain; (B.d.L.-D.); (Y.P.-O.); (A.C.-M.)
- Departamento de Morfología y Biología Celular, Facultad de Medicina, Universidad de Oviedo, 33003 Oviedo, Spain;
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Burgess PR, Sunmola FT, Wertheim-Heck S. A review of supply chain quality management practices in sustainable food networks. Heliyon 2023; 9:e21179. [PMID: 37954311 PMCID: PMC10632417 DOI: 10.1016/j.heliyon.2023.e21179] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2023] [Revised: 10/15/2023] [Accepted: 10/18/2023] [Indexed: 11/14/2023] Open
Abstract
Supply chain quality management practices are necessary to improve processes, meet consumer quality needs, and enhance supply chain quality management performance in sustainable food networks. Food supply chain quality management and associated practices are considerably studied in global food systems, less so for alternative food networks. There are salient differences between global food systems and alternative food networks, which may reflect on the applicable supply chain quality management practices in the food systems and networks. This paper reviews the literature on supply chain quality management practices, with a focus on alternative food networks. A systematic literature review methodology is adopted, resulting in the analysis of seventy-eight papers, identifying a total of one hundred and three supply chain quality management practices. The identified supply chain quality management practices were analysed in relation to their link to a) place, production, and producer and b) link to (bio)processes. Emerging themes from the analysis are discussed, and some areas of future research were put forward.
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Affiliation(s)
- Patrick Robert Burgess
- Department of International Studies and Consultancy, Aeres University of Applied Sciences, Dronten, the Netherlands
- School of Physics, Engineering, and Computer Science, University of Hertfordshire, Hatfield, United Kingdom
| | - Funlade T. Sunmola
- School of Physics, Engineering, and Computer Science, University of Hertfordshire, Hatfield, United Kingdom
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Li J, Zhang D, Yin L, Li Z, Yu C, Du H, Jiang X, Yang C, Liu Y. Integration analysis of metabolome and transcriptome profiles revealed the age-dependent dynamic change in chicken meat. Food Res Int 2022; 156:111171. [DOI: 10.1016/j.foodres.2022.111171] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2021] [Revised: 03/16/2022] [Accepted: 03/17/2022] [Indexed: 01/31/2023]
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Ceccobelli S, Perini F, Trombetta MF, Tavoletti S, Lasagna E, Pasquini M. Effect of Myostatin Gene Mutation on Slaughtering Performance and Meat Quality in Marchigiana Bulls. Animals (Basel) 2022; 12:ani12040518. [PMID: 35203227 PMCID: PMC8868461 DOI: 10.3390/ani12040518] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2022] [Revised: 02/10/2022] [Accepted: 02/17/2022] [Indexed: 02/07/2023] Open
Abstract
Simple Summary The aim of this work was the evaluation of slaughtering performance in a sample of 78 Marchigiana bulls with different allelic situation at the myostatin locus; in addition, the qualitative composition of meat samples collected from Longissimus thoracis muscle was evaluated. At the myostatin gene, 67 homozygotes normal, 11 heterozygotes, and no double-muscled homozygote bulls were detected. Heterozygote bulls showed high values in final live weight and dressing yield; moreover, they were characterized by a low incidence of fat at steak dissection, as well as in meat chemical composition. A better muscular conformation in heterozygote bulls’ carcasses was highlighted, with a higher incidence of their carcasses in class E and evident convexity of round, back, and shoulder muscular masses compared to the carcasses of Marchigiana bulls which were normal at the myostatin gene. Abstract The myostatin gene also called Growth Differentiation Factor 8 gene (GDF8) is one of the most investigated loci that can be responsible for several quantitative and qualitative carcass and meat traits in double-muscled beef cattle. The objective of the study was to bring to light the effect of the myostatin polymorphism on slaughtering performance and meat quality in Marchigiana beef cattle. The experiment was carried out on 78 bulls reared according to the “cow-calf” extensive managing system. At the end of the fattening period, in vivo and carcass data were recorded. From each carcass, a steak of Longissimus thoracis was taken and used to determine the meat’s analytical composition and colorimetric properties. Finally, from each steak a sample of Longissimus thoracis was collected, then used for DNA extraction and genotyping at the myostatin locus. The heterozygous bulls showed slight superiority in the carcass data (e.g., hot carcass weight: 426.09 kg—heterozygotes vs. 405.32 kg—normal) and meat quality parameters, although not always with statistical significance. Only fat and ashes content were significantly affected by the myostatin genotype (heterozygotes: 2.01%, 1.26%; normal: 3.04%, 1.15%). The greater muscularity of heterozygous animals compared to normal ones could be a starting point to improving productive efficiency in Marchigiana beef cattle.
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Affiliation(s)
- Simone Ceccobelli
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, 60131 Ancona, Italy; (M.F.T.); (S.T.); (M.P.)
- Correspondence:
| | - Francesco Perini
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali, University of Perugia, 06121 Perugia, Italy; (F.P.); (E.L.)
| | - Maria Federica Trombetta
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, 60131 Ancona, Italy; (M.F.T.); (S.T.); (M.P.)
| | - Stefano Tavoletti
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, 60131 Ancona, Italy; (M.F.T.); (S.T.); (M.P.)
| | - Emiliano Lasagna
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali, University of Perugia, 06121 Perugia, Italy; (F.P.); (E.L.)
| | - Marina Pasquini
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, 60131 Ancona, Italy; (M.F.T.); (S.T.); (M.P.)
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Sierra V, González-Blanco L, Diñeiro Y, Díaz F, García-Espina MJ, Coto-Montes A, Gagaoua M, Oliván M. New Insights on the Impact of Cattle Handling on Post-Mortem Myofibrillar Muscle Proteome and Meat Tenderization. Foods 2021; 10:3115. [PMID: 34945666 PMCID: PMC8700955 DOI: 10.3390/foods10123115] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2021] [Revised: 12/03/2021] [Accepted: 12/13/2021] [Indexed: 12/20/2022] Open
Abstract
This study investigated the effect of different cattle management strategies at farm (Intensive vs. Extensive) and during transport and lairage (mixing vs. non-mixing with unfamiliar animals) on the myofibrillar subproteome of Longissimus thoracis et lumborum (LTL) muscle of "Asturiana de los Valles" yearling bulls. It further aimed to study the relationships with beef quality traits including pH, color, and tenderness evaluated by Warner-Bratzler shear force (WBSF). Thus, comparative proteomics of the myofibrillar fraction along meat maturation (from 2 h to 14 days post-mortem) and different quality traits were analyzed. A total of 23 protein fragments corresponding to 21 unique proteins showed significant differences among the treatments (p < 0.05) due to any of the factors considered (Farm, Transport and Lairage, and post-mortem time ageing). The proteins belong to several biological pathways including three structural proteins (MYBPC2, TNNT3, and MYL1) and one metabolic enzyme (ALDOA) that were affected by both Farm and Transport/Lairage factors. ACTA1, LDB3, and FHL2 were affected by Farm factors, while TNNI2 and MYLPF (structural proteins), PKM (metabolic enzyme), and HSPB1 (small Heat shock protein) were affected by Transport/Lairage factors. Several correlations were found between the changing proteins (PKM, ALDOA, TNNI2, TNNT3, ACTA1, MYL1, and CRYAB) and color and tenderness beef quality traits, indicating their importance in the determination of meat quality and their possible use as putative biomarkers.
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Affiliation(s)
- Verónica Sierra
- Área de Sistemas de Producción Animal, Servicio Regional de Investigación y Desarrollo Agroalimentario (SERIDA), Ctra. AS-267, PK 19, 33300 Villaviciosa, Spain; (V.S.); (L.G.-B.); (Y.D.); (F.D.); (M.J.G.-E.)
- Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Av. del Hospital Universitario, s/n, 33011 Oviedo, Spain;
| | - Laura González-Blanco
- Área de Sistemas de Producción Animal, Servicio Regional de Investigación y Desarrollo Agroalimentario (SERIDA), Ctra. AS-267, PK 19, 33300 Villaviciosa, Spain; (V.S.); (L.G.-B.); (Y.D.); (F.D.); (M.J.G.-E.)
- Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Av. del Hospital Universitario, s/n, 33011 Oviedo, Spain;
| | - Yolanda Diñeiro
- Área de Sistemas de Producción Animal, Servicio Regional de Investigación y Desarrollo Agroalimentario (SERIDA), Ctra. AS-267, PK 19, 33300 Villaviciosa, Spain; (V.S.); (L.G.-B.); (Y.D.); (F.D.); (M.J.G.-E.)
- Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Av. del Hospital Universitario, s/n, 33011 Oviedo, Spain;
| | - Fernando Díaz
- Área de Sistemas de Producción Animal, Servicio Regional de Investigación y Desarrollo Agroalimentario (SERIDA), Ctra. AS-267, PK 19, 33300 Villaviciosa, Spain; (V.S.); (L.G.-B.); (Y.D.); (F.D.); (M.J.G.-E.)
| | - María Josefa García-Espina
- Área de Sistemas de Producción Animal, Servicio Regional de Investigación y Desarrollo Agroalimentario (SERIDA), Ctra. AS-267, PK 19, 33300 Villaviciosa, Spain; (V.S.); (L.G.-B.); (Y.D.); (F.D.); (M.J.G.-E.)
| | - Ana Coto-Montes
- Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Av. del Hospital Universitario, s/n, 33011 Oviedo, Spain;
- Department of Morphology and Cell Biology, Faculty of Medicine, University of Oviedo, Av. Julián Clavería, 6, 33006 Oviedo, Spain
| | - Mohammed Gagaoua
- Food Quality and Sensory Science Department, Teagasc Food Research Centre, Dublin 15, D15 KN3K Ashtown, Ireland
| | - Mamen Oliván
- Área de Sistemas de Producción Animal, Servicio Regional de Investigación y Desarrollo Agroalimentario (SERIDA), Ctra. AS-267, PK 19, 33300 Villaviciosa, Spain; (V.S.); (L.G.-B.); (Y.D.); (F.D.); (M.J.G.-E.)
- Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Av. del Hospital Universitario, s/n, 33011 Oviedo, Spain;
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Ayala MD, Gómez V, Cabas I, García Hernández MP, Chaves-Pozo E, Arizcun M, Garcia de la Serrana D, Gil F, García-Ayala A. The Effect of 17α-Ethynilestradiol and GPER1 Activation on Body and Muscle Growth, Muscle Composition and Growth-Related Gene Expression of Gilthead Seabream, Sparus aurata L. Int J Mol Sci 2021; 22:13118. [PMID: 34884924 PMCID: PMC8657972 DOI: 10.3390/ijms222313118] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2021] [Revised: 11/29/2021] [Accepted: 12/02/2021] [Indexed: 11/16/2022] Open
Abstract
Endocrine-disrupting chemicals include natural and synthetic estrogens, such as 17α-ethynilestradiol (EE2), which can affect reproduction, growth and immunity. Estrogen signalling is mediated by nuclear or membrane estrogen receptors, such as the new G-protein-coupled estrogen receptor 1 (GPER1). The present work studies the effect of EE2 and G1 (an agonist of GPER1) on body and muscle parameters and growth-related genes of 54 two-year-old seabreams. The fish were fed a diet containing EE2 (EE2 group) and G1 (G1 group) for 45 days and then a diet without EE2 or G1 for 122 days. An untreated control group was also studied. At 45 days, the shortest body length was observed in the G1 group, while 79 and 122 days after the cessation of treatments, the shortest body growth was observed in the EE2 group. Hypertrophy of white fibers was higher in the EE2 and G1 groups than it was in the control group, whereas the opposite was the case with respect to hyperplasia. Textural hardness showed a negative correlation with the size of white fibers. At the end of the experiment, all fish analyzed in the EE2 group showed a predominance of the gonadal ovarian area. In addition, the highest expression of the mafbx gene (upregulated in catabolic signals) and mstn2 (myogenesis negative regulator) was found in EE2-exposed fish.
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Affiliation(s)
- Maria D. Ayala
- Department of Anatomy and Comparative Pathological Anatomy, Faculty of Veterinary, Campus of Espinardo, University of Murcia, 30100 Murcia, Spain;
| | - Victoria Gómez
- Department of Cell Biology and Histology, Faculty of Biology, Campus of Espinardo, University of Murcia, 30100 Murcia, Spain; (V.G.); (I.C.); (M.P.G.H.); (A.G.-A.)
| | - Isabel Cabas
- Department of Cell Biology and Histology, Faculty of Biology, Campus of Espinardo, University of Murcia, 30100 Murcia, Spain; (V.G.); (I.C.); (M.P.G.H.); (A.G.-A.)
| | - María P. García Hernández
- Department of Cell Biology and Histology, Faculty of Biology, Campus of Espinardo, University of Murcia, 30100 Murcia, Spain; (V.G.); (I.C.); (M.P.G.H.); (A.G.-A.)
| | - Elena Chaves-Pozo
- Centro Oceanográfico de Murcia, Instituto Español de Oceanografía (IEO-CSIC), Puerto de Mazarrón, 30860 Murcia, Spain; (E.C.-P.); (M.A.)
| | - Marta Arizcun
- Centro Oceanográfico de Murcia, Instituto Español de Oceanografía (IEO-CSIC), Puerto de Mazarrón, 30860 Murcia, Spain; (E.C.-P.); (M.A.)
| | - Daniel Garcia de la Serrana
- Department of Cell Biology, Physiology and Immunology, Faculty of Biology, University of Barcelona, 08028 Barcelona, Spain;
| | - Francisco Gil
- Department of Anatomy and Comparative Pathological Anatomy, Faculty of Veterinary, Campus of Espinardo, University of Murcia, 30100 Murcia, Spain;
| | - Alfonsa García-Ayala
- Department of Cell Biology and Histology, Faculty of Biology, Campus of Espinardo, University of Murcia, 30100 Murcia, Spain; (V.G.); (I.C.); (M.P.G.H.); (A.G.-A.)
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Revilla I, Plaza J, Palacios C. The Effect of Grazing Level and Ageing Time on the Physicochemical and Sensory Characteristics of Beef Meat in Organic and Conventional Production. Animals (Basel) 2021; 11:635. [PMID: 33673665 PMCID: PMC7997255 DOI: 10.3390/ani11030635] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2021] [Revised: 02/17/2021] [Accepted: 02/22/2021] [Indexed: 02/07/2023] Open
Abstract
This study investigated the influence of the production system (conventional vs. organic), the grass consumption level and the ageing period (7 and 14 days) on beef quality. Three groups of samples from Limousin × Avileña calves were analysed: F100, formed by animals fed 100% on forage; F74, formed by animals fed on an average amount of forage of 74%; and F35, formed by animals fed on straw fodder (35%) and concentrate (65%). The results showed that the higher the grass content, the lower the fat oxidation and the higher the n-3 content, but also the higher the SFA level, the initial Warner-Bratzler shear force (WBSF), and the more residue it leaves on chewing. As for the effect of production system, organic samples showed higher intramuscular fat content and lower moisture and MUFA content. These samples were darker and showed lower values for flavour quality. Among the organic samples, F100 had higher n-3 and CLA content and higher values for colour, hardness, odour and flavour quality. Increased ageing time may improve the sensory characteristics of the meat, especially in the case of the F100 samples. The results pointed out that F100 samples aged at least 14 days showed the best physico-chemical, nutritional and sensory characteristics.
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Affiliation(s)
- Isabel Revilla
- Area of Food Technology, E.P.S. of Zamora, University of Salamanca, Avenida Requejo 33, 49022 Zamora, Spain;
| | - Javier Plaza
- Area of Animal Production, Faculty of Environmental and Agrarian Sciences, University of Salamanca, Avenida Filiberto Villalobos 119-129, 37007 Salamanca, Spain;
| | - Carlos Palacios
- Area of Animal Production, Faculty of Environmental and Agrarian Sciences, University of Salamanca, Avenida Filiberto Villalobos 119-129, 37007 Salamanca, Spain;
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8
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López-Pedrouso M, Rodríguez-Vázquez R, Purriños L, Oliván M, García-Torres S, Sentandreu MÁ, Lorenzo JM, Zapata C, Franco D. Sensory and Physicochemical Analysis of Meat from Bovine Breeds in Different Livestock Production Systems, Pre-Slaughter Handling Conditions and Ageing Time. Foods 2020; 9:E176. [PMID: 32054070 PMCID: PMC7074555 DOI: 10.3390/foods9020176] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2019] [Revised: 01/25/2020] [Accepted: 02/06/2020] [Indexed: 12/15/2022] Open
Abstract
Different bovine breeds and production systems are used worldwide, giving rise to differences in intrinsic and extrinsic characteristics of beef. In order to meet the consumer requirements, new approaches are currently being developed to guarantee tenderness, taste, and juiciness of beef. However, the final consumer perception is complex, and it is also affected by several interrelated variables. This study aimed to evaluate the physicochemical parameters and sensory profile of three Spanish cattle breeds under different livestock production systems (extensive and intensive) and pre-slaughter handling conditions (mixing and not mixing with unfamiliar individuals at pre-mortem time). Meat samples from each group were also studied at different ageing times (7 and 14 days). Regarding sensory attributes, twelve panelists assessed meat samples and an exhaustive statistical analysis was carried out. The most evident and strongest effect was the breed type, allowing a great differentiation among them using principal components and discriminant analysis. The livestock production system was the second most important parameter, significantly affecting odor, flavor, and textural profile (fibrousness). It can be concluded that there were marked differences in the traits of these beef that could be modified by other factors in order to fulfill consumer tastes.
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Affiliation(s)
- María López-Pedrouso
- Department of Zoology, Genetics and Physical Anthropology, University of Santiago de Compostela, 15872 Santiago de Compostela, Spain; (M.L.-P.); (R.R.-V.); (C.Z.)
| | - Raquel Rodríguez-Vázquez
- Department of Zoology, Genetics and Physical Anthropology, University of Santiago de Compostela, 15872 Santiago de Compostela, Spain; (M.L.-P.); (R.R.-V.); (C.Z.)
| | - Laura Purriños
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Spain; (L.P.); (J.M.L.)
| | - Mamen Oliván
- Servicio Regional de Investigación y Desarrollo Agroalimentario (SERIDA), Apdo. 13, 33300 Villaviciosa, Spain;
- ISPA, Avda Roma s/n, 33011 Oviedo, Spain
| | - Susana García-Torres
- CICYTEX (Centro de Investigaciones Científicas y Tecnológicas de Extremadura), Junta de Extremadura. Ctra. A-V, Km372, 06187 Guadajira, Spain;
| | - Miguel Ángel Sentandreu
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenida Agustín Escardino, 7, Paterna, 46980 Valencia, Spain;
| | - José Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Spain; (L.P.); (J.M.L.)
| | - Carlos Zapata
- Department of Zoology, Genetics and Physical Anthropology, University of Santiago de Compostela, 15872 Santiago de Compostela, Spain; (M.L.-P.); (R.R.-V.); (C.Z.)
| | - Daniel Franco
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Spain; (L.P.); (J.M.L.)
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Román-Trufero A, García-Prieto V, Martínez A, Osoro K, Celaya R. Beef steer production from two local breeds under two management systems differing in the utilisation of mountain pastures. ITALIAN JOURNAL OF ANIMAL SCIENCE 2019. [DOI: 10.1080/1828051x.2019.1638837] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
| | | | - Antonio Martínez
- Regional Service for Agri-food Research and Development, Villaviciosa, Spain
| | - Koldo Osoro
- Regional Service for Agri-food Research and Development, Villaviciosa, Spain
| | - Rafael Celaya
- Regional Service for Agri-food Research and Development, Villaviciosa, Spain
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10
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Domaradzki P, Florek M, Skałecki P, Litwińczuk A, Kędzierska-Matysek M, Wolanciuk A, Tajchman K. Fatty acid composition, cholesterol content and lipid oxidation indices of intramuscular fat from skeletal muscles of beaver (Castor fiber L.). Meat Sci 2018; 150:131-140. [PMID: 30594329 DOI: 10.1016/j.meatsci.2018.12.005] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2018] [Revised: 11/07/2018] [Accepted: 12/11/2018] [Indexed: 12/16/2022]
Abstract
The lipid characteristics of the intramuscular fat (IMF) from skeletal muscles of different beaver carcass parts (the loin, hind leg and shoulder) were characterised in detail for the first time. The shoulder muscles had higher (P < 0.05) proportion of n-3 polyunsaturated fatty acids (PUFA) than the loin muscles, which had higher percentages of saturated fatty acids (SFA), odd-chain fatty acids (OCFA) and sum of conjugated linoleic acids (ΣCLA). Moreover, the shoulder muscles were found to contain higher fat, cholesterol and total fatty acids (FA) concentrations, as well had a beneficial fatty acid profile, especially in terms of the absolute content of PUFA and some nutritional FA indices (thrombogenic index and SFA/PUFA), as well as FA ratios (n-6/n-3 and PUFA/SFA). No differences (P > 0.05) in lipid oxidation parameters (FFA, PV and TBARS) were observed between muscles from different carcass parts. Irrespective of muscle location, the predominant class of FA in IMF of beaver was PUFA (averaging 49.39%), followed by SFA (27.81%) and MUFA cis (15.96%). Linoleic acid (LA, 18:2 n-6) was the most abundant FA in all muscles (>34% of total FA). Minor percentages of unusual FA (OCFA, trans FA and branched-chain FA), which are more typical for ruminants than monogastric animals, were also detected (3.46%, 1.92% and 1.22%, respectively).
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Affiliation(s)
- Piotr Domaradzki
- Department of Commodity Science and Processing of Raw Animal Materials, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Mariusz Florek
- Department of Commodity Science and Processing of Raw Animal Materials, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Piotr Skałecki
- Department of Commodity Science and Processing of Raw Animal Materials, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
| | - Anna Litwińczuk
- Department of Commodity Science and Processing of Raw Animal Materials, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Monika Kędzierska-Matysek
- Department of Commodity Science and Processing of Raw Animal Materials, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Anna Wolanciuk
- Department of Commodity Science and Processing of Raw Animal Materials, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Katarzyna Tajchman
- Department of Companion & Wildlife Animals, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
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11
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Xiao Z, Ge C, Zhou G, Zhang W, Liao G. 1H NMR-based metabolic characterization of Chinese Wuding chicken meat. Food Chem 2018; 274:574-582. [PMID: 30372981 DOI: 10.1016/j.foodchem.2018.09.008] [Citation(s) in RCA: 53] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2018] [Revised: 08/26/2018] [Accepted: 09/01/2018] [Indexed: 12/31/2022]
Abstract
The aim of this study was to evaluate the chemical composition of precursor flavor substance of Wuding chicken with the age of 110, 140, 170, 200 and 230 days. The metabolic composition of chicken meat was studied using 1H nuclear magnetic resonance (NMR) spectroscopy. Compared with 110 days, the total metabolite content was significantly higher in other four periods for the chicken breast and leg meat (P < 0.01). Organic acid and small peptides were the two most metabolites for the chicken breast and leg meat. Comprehensive multivariate data analysis showed significant differences about precursor substance between the chicken samples of 230 days and other four ages including lactate, creatine, IMP, glucose, carnosine, anserine, taurine and glutamine (P < 0.05). These results contribute to a further understanding of changes in chicken meat metabolism as chicken ages, which could be used to help assess the quality of chicken meat.
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Affiliation(s)
- Zhichao Xiao
- Key Lab of Meat Processing and Quality Control, College of Food Science and Technology, Jiangsu, China; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China; Livestock Product Processing Engineering and Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China
| | - Changrong Ge
- Livestock Product Processing Engineering and Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China
| | - Guanghong Zhou
- Key Lab of Meat Processing and Quality Control, College of Food Science and Technology, Jiangsu, China; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China
| | - Wangang Zhang
- Key Lab of Meat Processing and Quality Control, College of Food Science and Technology, Jiangsu, China; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China.
| | - Guozhou Liao
- Livestock Product Processing Engineering and Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China.
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12
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Protected Designation of Origin (PDO), Protected Geographical Indication (PGI) and Traditional Speciality Guaranteed (TSG): A bibiliometric analysis. Food Res Int 2017; 103:492-508. [PMID: 29389640 DOI: 10.1016/j.foodres.2017.09.059] [Citation(s) in RCA: 51] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2017] [Revised: 09/16/2017] [Accepted: 09/21/2017] [Indexed: 11/22/2022]
Abstract
Despite the importance of the literature on food quality labels in the European Union (PDO, PGI and TSG), our search did not find any review joining the various research topics on this subject. This study aims therefore to consolidate the state of academic research in this field, and so the methodological option was to elaborate a bibliometric analysis resorting to the term co-occurrence technique. Analysis was made of 501 articles on the ISI Web of Science database, covering publications up to 2016. The results of the bibliometric analysis allowed identification of four clusters: "Protected Geographical Indication", "Certification of Olive Oil and Cultivars", "Certification of Cheese and Milk" and "Certification and Chemical Composition". Unlike the other clusters, where the PDO label predominates, the "Protected Geographical Indication" cluster covers the study of PGI products, highlighting analysis of consumer behaviour in relation to this type of product. The focus of studies in the "Certification of Olive Oil and Cultivars" cluster and the "Certification of Cheese and Milk" cluster is the development of authentication methods for certified traditional products. In the "Certification and Chemical Composition" cluster, standing out is analysis of the profiles of fatty acids present in this type of product.
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13
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Domaradzki P, Stanek P, Litwińczuk Z, Skałecki P, Florek M. Slaughter value and meat quality of suckler calves: A review. Meat Sci 2017; 134:135-149. [PMID: 28783610 DOI: 10.1016/j.meatsci.2017.07.026] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2017] [Revised: 07/30/2017] [Accepted: 07/31/2017] [Indexed: 10/19/2022]
Abstract
Veal is widely prized by consumers for its excellent nutritional value. Calf meat is generally obtained from young (immature) bovine animals up to 8months of age, or in some cases from older animals, but no older than 12months. Classification of calf carcasses and specification of cuts are quite well regulated in the European market, in contrast with feeding systems and meat characteristics. There are several calf production systems, but in terms of consumer health the most beneficial meat is obtained from animals reared on pasture with natural suckling. In view of the above, this review is limited in scope to Member States of the European Union and focuses on the main factors influencing the carcass quality, proximate composition, intrinsic properties, cholesterol content, fatty acid composition and mineral composition of veal from calves reared on pasture with their mothers.
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Affiliation(s)
- Piotr Domaradzki
- Department of Commodity Science and Processing of Raw Animal Materials, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
| | - Piotr Stanek
- Sub-department of Organic Production of Food of Animal Origin, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
| | - Zygmunt Litwińczuk
- Sub-department of Organic Production of Food of Animal Origin, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
| | - Piotr Skałecki
- Department of Commodity Science and Processing of Raw Animal Materials, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
| | - Mariusz Florek
- Department of Commodity Science and Processing of Raw Animal Materials, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
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14
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Avilés C, Martínez A, Domenech V, Peña F. Effect of feeding system and breed on growth performance, and carcass and meat quality traits in two continental beef breeds. Meat Sci 2015; 107:94-103. [DOI: 10.1016/j.meatsci.2015.04.016] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2014] [Revised: 04/26/2015] [Accepted: 04/27/2015] [Indexed: 11/29/2022]
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15
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Composition and intramuscular fat estimation of Holstein bull and steer rib sections by using one or more computed tomography cross-sectional images. Livest Sci 2014. [DOI: 10.1016/j.livsci.2014.10.009] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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16
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Pérez-Juan M, Realini CE, Barahona M, Sarriés MV, del Mar Campo M, Beriain MJ, Vitale M, Gil M, Albertí P. Effects of Enrichment with Polyunsaturated Fatty Acids (Omega-3 and Conjugated Linoleic Acid) on Consumer Liking of Beef Aged for 7 or 21 d Evaluated at Different Locations. J Food Sci 2014; 79:S2377-82. [DOI: 10.1111/1750-3841.12667] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2014] [Accepted: 08/24/2014] [Indexed: 11/29/2022]
Affiliation(s)
| | | | - Marta Barahona
- Dept. of Animal Production and Food Science; Univ. of Zaragoza; Miguel Servet 177 50013 Zaragoza Spain
| | | | - Maria del Mar Campo
- Dept. of Animal Production and Food Science; Univ. of Zaragoza; Miguel Servet 177 50013 Zaragoza Spain
| | - María José Beriain
- ETSIA; Univ. Pública de Navarra; Campus de Arrosadia 31600 Pamplona Spain
| | - Mauro Vitale
- IRTA-Monells; Finca Camps i Armet 17121 Monells Girona Spain
| | - Marta Gil
- IRTA-Monells; Finca Camps i Armet 17121 Monells Girona Spain
| | - Pere Albertí
- Unidad de Tecnología en Producción Animal; CITA Gobierno de Aragón; Avenida de Montañana 930 50059 Zaragoza Spain
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17
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Peña F, Avilés C, Domenech V, González A, Martínez A, Molina A. Effects of stress by unfamiliar sounds on carcass and meat traits in bulls from three continental beef cattle breeds at different ageing times. Meat Sci 2014; 98:718-25. [PMID: 25105491 DOI: 10.1016/j.meatsci.2014.07.021] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2014] [Revised: 05/27/2014] [Accepted: 07/16/2014] [Indexed: 11/29/2022]
Abstract
One-hundred-and-twenty-four young bulls of three Continental beef cattle breeds were used to study the effect of pre-slaughter stress by unfamiliar sounds on carcass traits and quality characteristics of beef aged for three different periods. Stress due to unfamiliar noises had a moderately negative effect on carcass and meat quality. Carcasses from group Stressed had higher (P<0.05) values of pH0, pH24, a*, and Warner-Bratzler shear force, and lower (P<0.05) values of L*, b* and pressure losses than from Unstressed animals. There were significant differences (P<0.05) among breeds in L*, a* and pressure losses. The ageing time had a significant effect on chromatic variables, WBSF and pressure losses. The cooking losses were not significantly affected by any of the three factors discussed. These results emphasize the importance of implementing appropriate management practices during pre-slaughter handling of cattle in order to reduce any possible risk factor for stress, as well as the different sensitivity of the breeds to similar stimuli.
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Affiliation(s)
- F Peña
- Departamento de Producción Animal, Universidad de Córdoba, Ctra. Madrid, Cádiz Km. 396-a, 14071 Córdoba, Spain.
| | - C Avilés
- Departamento de Producción Animal, Universidad de Córdoba, Ctra. Madrid, Cádiz Km. 396-a, 14071 Córdoba, Spain
| | - V Domenech
- Departamento de Producción Animal, Universidad de Córdoba, Ctra. Madrid, Cádiz Km. 396-a, 14071 Córdoba, Spain
| | - A González
- Departamento de Producción Animal, Universidad de Córdoba, Ctra. Madrid, Cádiz Km. 396-a, 14071 Córdoba, Spain
| | - A Martínez
- Departamento de Producción Animal, Universidad de Córdoba, Ctra. Madrid, Cádiz Km. 396-a, 14071 Córdoba, Spain
| | - A Molina
- Departamento de Genética, Universidad de Córdoba, Ctra. Madrid, Cádiz Km. 396-a, 14071 Córdoba, Spain
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18
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García-Macia M, Sierra V, Palanca A, Vega-Naredo I, de Gonzalo-Calvo D, Rodríguez-González S, Oliván M, Coto-Montes A. Autophagy during beef aging. Autophagy 2013; 10:137-43. [PMID: 24225649 DOI: 10.4161/auto.26659] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Open
Abstract
The conversion of muscle into meat is a complex process of major concern for meat scientists due to its influence on the final meat quality. The aim of this study was to investigate the occurrence of autophagic processes in the conversion of muscle into meat. Our findings demonstrated, for the first time, the occurrence of autophagic processes in the muscle tissue at early postmortem period (2 h to 24 h) in both beef breeds studied (Asturiana de los Valles and Asturiana de la Montaña) showing significant time-scale differences between breeds, which could indicate a role of this process in meat maturation. These breeds have different physiological features: while Asturiana de los Valles is a meat-specialized breed showing high growth rate, an elevated proportion of white fibers in the muscle and low intramuscular fat level, Asturiana de la Montaña is a small- to medium-sized rustic breed adapted to less-favored areas, showing more red fibers in the muscle and a high intramuscular fat content.
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Affiliation(s)
- Marina García-Macia
- Departamento de Morfología y Biología Celular; Facultad de Medicina; Universidad de Oviedo; Oviedo, Spain
| | - Verónica Sierra
- Departamento de Morfología y Biología Celular; Facultad de Medicina; Universidad de Oviedo; Oviedo, Spain; Servicio Regional de Investigación y Desarrollo Agroalimentario (SERIDA); Villaviciosa, Asturias Spain
| | - Ana Palanca
- Departamento de Morfología y Biología Celular; Facultad de Medicina; Universidad de Oviedo; Oviedo, Spain
| | - Ignacio Vega-Naredo
- Departamento de Morfología y Biología Celular; Facultad de Medicina; Universidad de Oviedo; Oviedo, Spain
| | - David de Gonzalo-Calvo
- Departamento de Morfología y Biología Celular; Facultad de Medicina; Universidad de Oviedo; Oviedo, Spain
| | - Susana Rodríguez-González
- Departamento de Morfología y Biología Celular; Facultad de Medicina; Universidad de Oviedo; Oviedo, Spain
| | - Mamen Oliván
- Servicio Regional de Investigación y Desarrollo Agroalimentario (SERIDA); Villaviciosa, Asturias Spain
| | - Ana Coto-Montes
- Departamento de Morfología y Biología Celular; Facultad de Medicina; Universidad de Oviedo; Oviedo, Spain
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Marbling in the longissimus thoracis muscle from lean cattle breeds. Computer image analysis of fresh versus stained meat samples. Meat Sci 2013; 95:512-9. [DOI: 10.1016/j.meatsci.2013.05.036] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2012] [Revised: 02/13/2013] [Accepted: 05/27/2013] [Indexed: 11/20/2022]
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20
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Mendoza-Ibarra JA, Ortega-Mora LM, Pedraza-Díaz S, Rojo-Montejo S, Ruiz-Santa-Quiteria JA, García-Peña FJ, Navarro-Lozano V, Cuevas-Martín MDC, Osoro K, Collantes-Fernández E. Differences in the prevalence of Tritrichomonas foetus infection in beef cattle farmed under extensive conditions in northern Spain. Vet J 2013; 196:547-9. [DOI: 10.1016/j.tvjl.2012.10.026] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2012] [Revised: 10/08/2012] [Accepted: 10/17/2012] [Indexed: 10/27/2022]
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21
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Evaluation of sensory quality of calf chops: A new methodological approach. Meat Sci 2013; 94:105-14. [DOI: 10.1016/j.meatsci.2013.01.003] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2012] [Revised: 12/28/2012] [Accepted: 01/02/2013] [Indexed: 11/21/2022]
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22
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Sierra V, Fernández-Suárez V, Castro P, Osoro K, Vega-Naredo I, García-Macía M, Rodríguez-Colunga P, Coto-Montes A, Oliván M. Identification of biomarkers of meat tenderisation and its use for early classification of Asturian beef into fast and late tenderising meat. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2012; 92:2727-2740. [PMID: 22522408 DOI: 10.1002/jsfa.5701] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/17/2011] [Revised: 03/01/2012] [Accepted: 03/12/2012] [Indexed: 05/31/2023]
Abstract
BACKGROUND The objective of this work was to study the post-mortem evolution of potential biomarkers (µ-calpain activity and proteolytic profile) of meat tenderisation in bovine longissimus dorsi (LD) muscle from several biotypes coming from two beef breeds ('Asturiana de los Valles' and 'Asturiana de la Montaña') and showing different levels of muscular hypertrophy (mh/mh, mh/+, + /+). RESULTS LD samples were taken at 2, 12, 24 and 48 h and 3, 7, 14 and 21 days post-mortem. The presence of muscular hypertrophy produced a faster rate of pH decline, faster exhaustion of µ-calpain activity and earlier occurrence of proteolytic changes. Changes in the electrophoretic pattern of some peptides from sarcoplasmic (glyceraldehyde-3-phosphate dehydrogenase) and myofibrillar (troponin T and troponin I) muscle extracts within the first 24 h significantly correlated with meat toughness and allowed accurate discrimination of meat products into two groups: (1) fast tenderising meat, coming from mh-biotypes, and (2) late tenderising meat, from normal (+/+) biotypes. CONCLUSION Early monitoring (within 24 h after slaughter) of selected biomarkers in LD muscle allowed accurate prediction of ultimate meat toughness and could be used in the meat industry as a tool for early classification of beef into fast and late tenderising meat.
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Affiliation(s)
- Verónica Sierra
- Área de Sistemas de Producción Animal, SERIDA, Villaviciosa, Asturias, Spain
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