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Ramos PM, Wohlgemuth SE, Gingerich CA, Hawryluk B, Smith MT, Bell LC, Scheffler TL. Postmortem mitochondria function in longissimus lumborum of Angus and Brahman steers. Meat Sci 2024; 215:109538. [PMID: 38772311 DOI: 10.1016/j.meatsci.2024.109538] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2024] [Revised: 04/09/2024] [Accepted: 05/09/2024] [Indexed: 05/23/2024]
Abstract
Mitochondria function and integrity may impact postmortem metabolism and meat quality development. Adaptations in heat tolerant Brahman may persist to limit cellular stress postmortem. Our objective was to evaluate glycolysis, pH decline, and mitochondria function in longissimus lumborum (LL) from Angus and Brahman steers (N = 28) early postmortem (1 to 6 h) and after rigor (24 h). We evaluated metabolites of anaerobic glycolysis, ATP, pH, and temperature, and determined mitochondria oxygen consumption rate (OCR) in permeabilized fibers. The main effects of breed (b) and time (t) and the interaction were tested. Brahman LL contained greater ATP during the first 6 h postmortem; Brahman also tended to exhibit a slower pH decline (b × t, P = 0.07) and more rapid temperature decline (b × t, P < 0.001), but metabolites of anaerobic glycolysis were not different. Mitochondria in Brahman and Angus LL were well-coupled and respired at 1 h postmortem. However, outer membrane integrity became increasingly compromised postmortem (t, P < 0.001). Brahman tended to exhibit greater electron transport system capacity (b, P < 0.1) and had greater capacity for oxidative phosphorylation (complex I and II substrates) at 6 h compared with Angus (P < 0.001). In totality, greater ATP, slower pH decline, and enhanced mitochondria capacity indicate that Brahman possess mitochondrial properties or cellular adaptations that help protect the cell during energy stress postmortem. Slower pH and more rapid temperature decline in LL from Brahman may also help preserve mitochondria function postmortem.
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Affiliation(s)
- Patricia M Ramos
- Department of Animal Sciences, University of Florida, Gainesville, FL 32611, United States of America
| | - Stephanie E Wohlgemuth
- Department of Physiology and Aging, University of Florida, Gainesville, FL 32603, United States of America
| | - Chloe A Gingerich
- Department of Animal Sciences, University of Florida, Gainesville, FL 32611, United States of America
| | - Briana Hawryluk
- Department of Animal Sciences, University of Florida, Gainesville, FL 32611, United States of America
| | - Morgan T Smith
- Department of Animal Sciences, University of Florida, Gainesville, FL 32611, United States of America
| | - Lindsey C Bell
- Department of Animal Sciences, University of Florida, Gainesville, FL 32611, United States of America
| | - Tracy L Scheffler
- Department of Animal Sciences, University of Florida, Gainesville, FL 32611, United States of America.
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Krauskopf MM, de Araújo CDL, Dos Santos-Donado PR, Dargelio MDB, Manzi JAS, Venturini AC, de Carvalho Balieiro JC, Delgado EF, Contreras Castillo CJ. The effect of succinate on color stability of Bos indicus bull meat: pH-dependent effects during the 14-day aging period. Food Res Int 2024; 175:113688. [PMID: 38129031 DOI: 10.1016/j.foodres.2023.113688] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2023] [Revised: 11/02/2023] [Accepted: 11/06/2023] [Indexed: 12/23/2023]
Abstract
Bos taurus indicus bulls are very susceptible to pre-slaughter stress, which directly impacts the decline in muscle pH, leading to darker meat. The aim was to investigate the effect of succinate and atmosphere on the color stability of Nellore (Bos taurus indicus) Longissimus lumborum steaks classified by ultimate pH (pHu): normal pHu (5.40 ≤ pHu ≤ 5.79) and high pHu (pHu ≥ 5.80). The experimental treatment systems were: (i) vacuum packaging without succinate injection, (ii) HiOx-MAP (80 % O2 + 20 % CO2), and (iii) HiOx-MAP (80 % O2 + 20 % CO2) enhanced with sodium succinate injection (pH 5.4). Steaks from all treatment systems were stored at 4 °C for 14 days and tested for instrumental color, myoglobin content, oxygen consumption (OC), metmyoglobin-reducing activity (MRA), lipid oxidation, and microbiological analysis. High and normal pHu vacuum-packaged steaks exhibited greater color stability due to higher MRA. High and normal pHu steaks packaged with HiOx-MAP or HiOx-MAP enhanced with succinate showed improved color due to lower deoxymyoglobin content (%DMb) and OC up to the eighth day of storage. Still, succinate injection promoted increased (P < 0.05) lipid oxidation in normal pHu steaks and reduced MRA after 14 days. These findings emphasize the intricate interplay between pHu and packaging systems on Bos taurus indicus meat quality. Further research in this area could contribute to a better understanding of meat color abnormalities and provide insights into potential meat preservation and enhancement strategies.
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Affiliation(s)
- Monique Marcondes Krauskopf
- Department of Agroindustry, Food and Nutrition, Luiz de Queiroz College of Agriculture, University of Sao Paulo, Piracicaba, SP 13418-900, Brazil
| | - Chimenes Darlan Leal de Araújo
- Department of Agroindustry, Food and Nutrition, Luiz de Queiroz College of Agriculture, University of Sao Paulo, Piracicaba, SP 13418-900, Brazil
| | - Priscila R Dos Santos-Donado
- Department of Agroindustry, Food and Nutrition, Luiz de Queiroz College of Agriculture, University of Sao Paulo, Piracicaba, SP 13418-900, Brazil
| | - Mariana Damiames Baccarin Dargelio
- Department of Agroindustry, Food and Nutrition, Luiz de Queiroz College of Agriculture, University of Sao Paulo, Piracicaba, SP 13418-900, Brazil
| | - João Antônio Santos Manzi
- Department of Agroindustry, Food and Nutrition, Luiz de Queiroz College of Agriculture, University of Sao Paulo, Piracicaba, SP 13418-900, Brazil
| | - Anna Cecilia Venturini
- Department of Pharmaceutical Sciences, Federal University of Sao Paulo, Diadema, SP 099013-030, Brazil
| | | | - Eduardo Francisquine Delgado
- Department of Agroindustry, Food and Nutrition, Luiz de Queiroz College of Agriculture, University of Sao Paulo, Piracicaba, SP 13418-900, Brazil
| | - Carmen Josefina Contreras Castillo
- Department of Agroindustry, Food and Nutrition, Luiz de Queiroz College of Agriculture, University of Sao Paulo, Piracicaba, SP 13418-900, Brazil.
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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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Grabež V, Egelandsdal B, Cruz A, Hallenstvedt E, Mydland LT, Alvseike O, Kåsin K, Ruud L, Karlsen V, Øverland M. Understanding metabolic phenomena accompanying high levels of yeast in broiler chicken diets and resulting carcass weight and meat quality changes. Poult Sci 2022; 101:101749. [PMID: 35288371 PMCID: PMC8920926 DOI: 10.1016/j.psj.2022.101749] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2021] [Revised: 09/29/2021] [Accepted: 01/23/2022] [Indexed: 11/28/2022] Open
Abstract
The use of yeast as a protein source was investigated in broiler chicken diets on carcass quality, storage stability, and metabolite changes in leg meat. Male Ross 308 chickens (n = 100) were fed with one of 5 diets: control, control added 0.6% formic acid, or 3 diets where soybean meal was substituted with 10, 20, and 30% crude protein from inactivated yeast Cyberlindnera jadinii (CJ10, CJ20, CJ30, respectively). The yeast-containing diets reduced carcass weight, linoleic acid, and warm-over flavor in chicken leg meat. Protein degradation-related metabolite biomarkers were upregulated in the leg of chickens that were fed yeast-containing diets, indicating an adaptive response to the loss of appetite. Chill-stored leg meat of birds fed yeast diets showed increased browning and metallic taste compared with those fed the control diet. The use of formic acid in the diet reduced cooking loss and had a positive effect on vitamin B content.
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Affiliation(s)
- Vladana Grabež
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, NO-1432, Ås, Norway.
| | - Bjørg Egelandsdal
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, NO-1432, Ås, Norway
| | - Ana Cruz
- Felleskjøpet Fôrutvikling AS, NO-7018, Trondheim, Norway
| | | | - Liv Torunn Mydland
- Department of Animal and Aquacultural Sciences, Faculty of Bioscience, Norwegian University of Life Sciences, NO-1432, Ås, Norway
| | | | - Karoline Kåsin
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, NO-1432, Ås, Norway
| | - Lene Ruud
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, NO-1432, Ås, Norway
| | - Victoria Karlsen
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, NO-1432, Ås, Norway
| | - Margareth Øverland
- Department of Animal and Aquacultural Sciences, Faculty of Bioscience, Norwegian University of Life Sciences, NO-1432, Ås, Norway
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Ramos PM, Bell LC, Wohlgemuth SE, Scheffler TL. Mitochondrial Function in Oxidative and Glycolytic Bovine Skeletal Muscle Postmortem. MEAT AND MUSCLE BIOLOGY 2021. [DOI: 10.22175/mmb.11698] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
Meat quality is traditionally associated with anaerobic metabolism due to cessation of the oxygen supply post-mortem. However, mitochondrial (mt) function early postmortem may affect the development of meat quality characteristics, such as adenosine triphosphate levels and pH decline. Therefore, the objective of this study was to evaluate mt function ex vivo during the first 24 h postmortem in muscles with differences in mt content. Samples from longissimus lumborum (LL) and diaphragm (Dia) were taken from steers (n = 6) at 1, 3, and 24 h postmortem and frozen to determine citrate synthase (CS) activity and mt protein expression (immunodetection) or were fresh-preserved for high-resolution respirometry. Integrative oxygen consumption rate (picomoles per second per milligram of tissue) was measured and normalized to CS activity as a proxy for mt content (intrinsic mt function, picomoles per second per unit CS). CS activity (P < 0.001) and mt protein expression (P < 0.001) were greater in Dia, which was reflected in mt respiration. Muscle type affected (P < 0.001) integrative leak respiration and was greater in mt from Dia; oxidative phosphorylation (OXPHOS) was also greater in Dia and influenced by time postmortem (muscle × time: P = 0.01). Intrinsic leak and OXPHOS were affected by muscle and time (muscle × time: P = 0.05 and P = 0.01, respectively), with the most pronounced differences at 24 h postmortem. Stimulation of OXPHOS by cytochrome c as an indicator of outer mt membrane integrity was influenced by muscle and time postmortem (muscle × time: P = 0.03); it was greater in mt from LL. Despite intrinsic differences in respiratory function at 24 h, mt from both muscles were intact and coupled at 1 h postmortem. Reduced content and respiratory function in mt from LL are associated with early fragmentation, which could impact protease activation and subsequently meat quality.
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Ramanathan R, Suman SP, Faustman C. Biomolecular Interactions Governing Fresh Meat Color in Post-mortem Skeletal Muscle: A Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:12779-12787. [PMID: 32045229 DOI: 10.1021/acs.jafc.9b08098] [Citation(s) in RCA: 50] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Appearance is an important sensory property that significantly influences consumers' perceptions of fresh meat quality. Failure to meet consumer expectations can lead to rejection of meat products, concomitant loss in value, and potential production of organic waste. Immediately after animal harvest, skeletal muscle metabolism changes from aerobic to anaerobic. However, anoxic post-mortem muscle is biochemically active, and biomolecular interaction between myoglobin, mitochondria, metabolites, and lipid oxidation determines meat color. This review examines how metabolites and mitochondrial activity can influence myoglobin oxygenation and metmyoglobin reducing activity. Further, the review highlights recent research that has examined myoglobin redox dynamics, sarcoplasmic metabolite changes, and/or post-mortem biochemistry.
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Affiliation(s)
- Ranjith Ramanathan
- Department of Animal and Food Sciences, Oklahoma State University, Stillwater, Oklahoma 74078, United States
| | - Surendranath P Suman
- Department of Animal and Food Sciences, University of Kentucky, Lexington, Kentucky 40546, United States
| | - Cameron Faustman
- Department of Animal Science, University of Connecticut, Storrs, Connecticut 06269, United States
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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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Jacob R. Implications of the variation in bloom properties of red meat: A review. Meat Sci 2019; 162:108040. [PMID: 31927436 DOI: 10.1016/j.meatsci.2019.108040] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2019] [Revised: 12/19/2019] [Accepted: 12/20/2019] [Indexed: 01/11/2023]
Abstract
This review aimed to examine the literature about blooming to determine any practical implications for meat colour and colour stability. Blooming is critical to surface colour in addition to pigment and achromatic factors and causes meat to become lighter (higher L*) and redder (higher a*) due to the formation of oxymyoglobin (OMb). Bloom depth of red meat varies in the range of about 1-12 mm due to a range of extrinsic factors notably oxygen partial pressure, temperature and time post slicing. A range of intrinsic factors also affect bloom acting via the oxygen consumption rate of mitochondria and metmyoglobin (MMb) reductase activity post mortem, such as post mortem age, muscle type, rigor temperature, ultimate pH (pHu), genotype and vitamin E status. These sources of variation have implications for measurement protocols and commercial applications for colour and colour stability. Development of a rapid method to measure bloom depth would enable assessment of bloom independently of surface colour.
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Affiliation(s)
- Robin Jacob
- Department of Primary Industry and Regional Development, Baron Hay Court, South Perth, Western Australia 6151, Australia.
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Cheng L, Liu G, He J, Wan G, Ma C, Ban J, Ma L. Non-destructive assessment of the myoglobin content of Tan sheep using hyperspectral imaging. Meat Sci 2019; 167:107988. [PMID: 32387877 DOI: 10.1016/j.meatsci.2019.107988] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2019] [Revised: 07/08/2019] [Accepted: 10/18/2019] [Indexed: 12/19/2022]
Abstract
This study aimed to develop simplified models for rapid and nondestructive monitoring myoglobin contents (DeoMb, MbO2 and MetMb) during refrigerated storage of Tan sheep based on a hyperspectral imaging (HSI) system in the spectral range of 400-1000 nm. Partial least squares regression (PLSR) and least-squares support vector machines (LSSVM) were applied to correlate the spectral data with the reference values of myoglobin contents measured by a traditional method. In order to simplify the LSSVM models, competitive adaptive reweighted sampling (CARS) and Interval variable iterative space shrinkage approach (iVISSA) were used to select key wavelengths. The new CARS-LSSVM models of DeoMb and MbO2 yielded good results, with R2p of 0.810 and 0.914, RMSEP of 1.127 and 2.598, respectively. The best model of MetMb was new iVISSA-CARS-LSSVM, with an R2p of 0.915 and RMSEP of 2.777. The overall results from this study indicated that it was feasible to predict myoglobin contents in Tan sheep using HSI.
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Affiliation(s)
- Lijuan Cheng
- Non-Destructive Detection Laboratory of Agricultural Products, School of Agriculture, Ningxia University, Yinchuan 750021, China
| | - Guishan Liu
- Non-Destructive Detection Laboratory of Agricultural Products, School of Agriculture, Ningxia University, Yinchuan 750021, China.
| | - Jianguo He
- Non-Destructive Detection Laboratory of Agricultural Products, School of Agriculture, Ningxia University, Yinchuan 750021, China.
| | - Guoling Wan
- Non-Destructive Detection Laboratory of Agricultural Products, School of Agriculture, Ningxia University, Yinchuan 750021, China
| | - Chao Ma
- School of Physics and Electrical and Electronic Engineering, Ningxia University, Yinchuan 750021, China
| | - Jingjing Ban
- Non-Destructive Detection Laboratory of Agricultural Products, School of Agriculture, Ningxia University, Yinchuan 750021, China
| | - Limin Ma
- Non-Destructive Detection Laboratory of Agricultural Products, School of Agriculture, Ningxia University, Yinchuan 750021, China
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Wyrwisz J, Moczkowska M, Kurek M, Stelmasiak A, Półtorak A, Wierzbicka A. Influence of 21days of vacuum-aging on color, bloom development, and WBSF of beef semimembranosus. Meat Sci 2016; 122:48-54. [PMID: 27479793 DOI: 10.1016/j.meatsci.2016.07.018] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2015] [Revised: 07/21/2016] [Accepted: 07/24/2016] [Indexed: 01/09/2023]
Abstract
Changes of color, proportions of myoglobin forms, pH, Warner-Bratzler shear force (WBSF) of beef m. semimembranosus (SM) were examined during 21days of vacuum-aging. Significant changes in lightness, redness, yellowness, chroma, and hue angle (p≤0.05) of SM during aging were found. Proportions of myoglobin forms changed on the 7th day of aging. Aging decreased WBSF in general, but a significant decrease (p≤0.05) from 67.86N to 55.3N was observed after day 14 of aging. The color parameters (L*, a*, C, ΔE) and O2Mb in 21-day aged SM were stabilized faster during blooming. Beef SM that had faster stabilization of bright red color during blooming were more tender (correlation of O2Mb with WBSF r=-0.87; p≤0.001). This could be important information for the producers, since the best quality traits could be achieved after sufficient blooming and aging time.
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Affiliation(s)
- Jarosław Wyrwisz
- Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159c, Warsaw 02-776, Poland.
| | - Małgorzata Moczkowska
- Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159c, Warsaw 02-776, Poland
| | - Marcin Kurek
- Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159c, Warsaw 02-776, Poland
| | - Adrian Stelmasiak
- Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159c, Warsaw 02-776, Poland
| | - Andrzej Półtorak
- Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159c, Warsaw 02-776, Poland
| | - Agnieszka Wierzbicka
- Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159c, Warsaw 02-776, Poland
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12
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Kamruzzaman M, Makino Y, Oshita S. Online monitoring of red meat color using hyperspectral imaging. Meat Sci 2016; 116:110-7. [DOI: 10.1016/j.meatsci.2016.02.004] [Citation(s) in RCA: 59] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2015] [Revised: 12/08/2015] [Accepted: 02/01/2016] [Indexed: 11/30/2022]
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13
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Grabež V, Kathri M, Phung V, Moe KM, Slinde E, Skaugen M, Saarem K, Egelandsdal B. Protein expression and oxygen consumption rate of early postmortem mitochondria relate to meat tenderness. J Anim Sci 2016; 93:1967-79. [PMID: 26020220 DOI: 10.2527/jas.2014-8575] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023] Open
Abstract
Oxygen consumption rate (OCR) of muscle fibers from bovine semimembranosus muscle of 41 animals was investigated 3 to 4 h and 3 wk postmortem. Significant relations (P < 0.05) were found between OCR measurements and Warner-Bratzler shear force measurement. Muscles with high mitochondrial OCR after 3 to 4 h and low nonmitochondrial oxygen consumption gave more tender meat. Tender (22.92 ± 2.2 N/cm2) and tough (72.98 ± 7.2 N/cm2) meat samples (4 samples each), separated based on their OCR measurements, were selected for proteomic studies using mitochondria isolated approximately 2.5 h postmortem. Twenty-six differently expressed proteins (P < 0.05) were identified in tender meat and 19 in tough meat. In tender meat, the more prevalent antioxidant and chaperon enzymes may reduce reactive oxygen species and prolong oxygen removal by the electron transport system (ETS). Glycolytic, Krebs cycle, and ETS enzymes were also more abundant in tender meat
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Yi G, Grabež V, Bjelanovic M, Slinde E, Olsen K, Langsrud O, Phung V, Haug A, Oostindjer M, Egelandsdal B. Lipid oxidation in minced beef meat with added Krebs cycle substrates to stabilise colour. Food Chem 2015; 187:563-71. [DOI: 10.1016/j.foodchem.2015.04.002] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2014] [Revised: 03/26/2015] [Accepted: 04/02/2015] [Indexed: 10/23/2022]
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Bjelanovic M, Sørheim O, Slinde E, Puolanne E, Isaksson T, Egelandsdal B. Determination of the myoglobin states in ground beef using non-invasive reflectance spectrometry and multivariate regression analysis. Meat Sci 2013; 95:451-7. [DOI: 10.1016/j.meatsci.2013.05.021] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2012] [Revised: 05/13/2013] [Accepted: 05/15/2013] [Indexed: 11/25/2022]
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