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Aït-Kaddour A, Loudiyi M, Boukria O, Safarov J, Sultanova S, Andueza D, Listrat A, Cahyana Y. Beef muscle discrimination based on two-trace two-dimensional correlation spectroscopy (2T2D COS) combined with snapshot visible-near infrared multispectral imaging. Meat Sci 2024; 214:109533. [PMID: 38735067 DOI: 10.1016/j.meatsci.2024.109533] [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: 12/09/2023] [Revised: 04/29/2024] [Accepted: 05/05/2024] [Indexed: 05/14/2024]
Abstract
The purpose of this work was to assess the potential of 2T2D COS PLS-DA (two-trace two-dimensional correlation spectroscopy and partial least squares discriminant analysis) in conjunction with Visible Near infrared multispectral imaging (MSI) as a quick, non-destructive, and precise technique for classifying three beef muscles -Longissimus thoracis, Semimembranosus, and Biceps femoris- obtained from three breeds - the Blonde d'Aquitaine, Limousine, and Aberdeen Angus. The experiment was performed on 240 muscle samples. Before performing PLS-DA, spectra were extracted from MSI images and processed by SNV (Standard Normal Variate), MSC (Multivariate Scattering Correction) or AREA (area under curve equal 1) and converted in synchronous and asynchronous 2T2D COS maps. The results of the study highlighted that combining synchronous and asynchronous 2T2D COS maps before performing PLS-DA was the best strategy to discriminate between the three muscles (100% of classification accuracy and 0% of error).
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Affiliation(s)
- Abderrahmane Aït-Kaddour
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMRF, Lempdes F-63370, France; Laboratory of Food Chemistry, Department of Food Technology, Universitas Padjadjaran, Bandung, Indonesia.
| | - Mohammed Loudiyi
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMRF, Lempdes F-63370, France
| | - Oumayma Boukria
- Applied Organic Chemistry Laboratory, Sciences and Techniques Faculty, Sidi Mohamed Ben Abedallah University, BP 2202 route d'Immouzer, Fès, Morocco
| | - Jasur Safarov
- Department of Food Engineering, Faculty of Mechanical Building, Tashkent State Technical University named after Islam Karimov, University Str. 2, Tashkent 100095, Uzbekistan
| | - Shaxnoza Sultanova
- Joint Belarusian-Uzbek Intersectoral Institute of Applied Technical Qualifications in Tashkent, 111200, Tashkent region, Kibray district, Koramurt street, 1, Uzbekistan
| | - Donato Andueza
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMR Herbivores, Saint-Genès-Champanelle F-63122, France
| | - Anne Listrat
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMR Herbivores, Saint-Genès-Champanelle F-63122, France
| | - Yana Cahyana
- Laboratory of Food Chemistry, Department of Food Technology, Universitas Padjadjaran, Bandung, Indonesia
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Lian F, Cheng JH, Ma J, Sun DW. Unveiling microwave and Roasting-Steam heating mechanisms in regulating fat changes in pork using cell membrane simulation. Food Chem 2024; 441:138397. [PMID: 38219363 DOI: 10.1016/j.foodchem.2024.138397] [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: 08/18/2023] [Revised: 12/18/2023] [Accepted: 01/06/2024] [Indexed: 01/16/2024]
Abstract
Fat reduction due to heating or cooking is an important issue in a healthy diet. In the current study, pork subcutaneous back fat was treated via microwave heating (MH) within 10-90 s and roasting - steam heating (RSH) within 2-30 min and their dynamic changes of individual adipocytes were explored by using vesicles as a bio-membrane model. The result showed that MH and RSH significantly increased fat loss (P < 0.05), with the maximum losses being 74.1 % and 65.6 %, respectively. The mechanical strength of connective tissue decreased and then increased slightly. The microstructure demonstrated that MH and RSH treatments facilitated a large outflow of fat, showing that the particle size of the vesicle and individual adipocytes increased and then decreased. It is thus feasible to study the dynamic changes of individual adipocytes in regulating fat reduction using cell membrane simulation.
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Affiliation(s)
- Fengli Lian
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Jun-Hu Cheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Ji Ma
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland.
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3
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Li X, Ha M, Warner RD, Hewitt RJE, D'Souza DN, Dunshea FR. Genetic lines influenced the texture, collagen and intramuscular fat of pork longissimus and semimembranosus. Meat Sci 2024; 207:109376. [PMID: 37922666 DOI: 10.1016/j.meatsci.2023.109376] [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: 05/17/2023] [Revised: 09/25/2023] [Accepted: 10/27/2023] [Indexed: 11/07/2023]
Abstract
The effects of genetic lines (PM-LR - Pure maternal, Landrace-type; PM-LW - Pure maternal, Large White-type; PM-D - Pure maternal, Duroc-type; SynT-LWLR - Synthetic terminal, Large white and Landrace-type; PT-D - Pure terminal, Duroc-type; and PT-LW - Pure terminal, Large White-type) on carcass traits and pork quality, including cooking loss, Warner-Bratzler shear force (WBSF), texture profile analysis (TPA), collagen content and solubility and intramuscular fat (IMF) content of Longissimus thoracis et lumborum (LTL) and Semimembranosus (SM), were investigated. The results showed that all terminal lines had lower backfat thickness than maternal lines, but muscles from line SynT-LWLR had the highest hardness and cohesiveness and the lowest IMF content. The SM showed higher hardness, adhesiveness, springiness, chewiness, collagen, and IMF content but lower WBSF and collagen solubility than LTL. Collagen and IMF content affected WBSF and TPA parameters across both muscles and in LTL alone. Significant relationships between collagen content and texture parameters were found in line PT-D. Genetic lines and muscles affect the contribution of collagen and IMF to pork texture.
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Affiliation(s)
- Xiying Li
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Minh Ha
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Robyn D Warner
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, VIC 3010, Australia
| | | | | | - Frank R Dunshea
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, VIC 3010, Australia; Faculty of Biological Sciences, University of Leeds, Leeds LS2 9JT, United Kingdom..
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Wang L, Gao P, Li C, Liu Q, Yao Z, Li Y, Zhang X, Sun J, Simintiras C, Welborn M, McMillin K, Oprescu S, Kuang S, Fu X. A single-cell atlas of bovine skeletal muscle reveals mechanisms regulating intramuscular adipogenesis and fibrogenesis. J Cachexia Sarcopenia Muscle 2023; 14:2152-2167. [PMID: 37439037 PMCID: PMC10570087 DOI: 10.1002/jcsm.13292] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 11/17/2022] [Revised: 04/23/2023] [Accepted: 05/22/2023] [Indexed: 07/14/2023] Open
Abstract
BACKGROUND Intramuscular fat (IMF) and intramuscular connective tissue (IMC) are often seen in human myopathies and are central to beef quality. The mechanisms regulating their accumulation remain poorly understood. Here, we explored the possibility of using beef cattle as a novel model for mechanistic studies of intramuscular adipogenesis and fibrogenesis. METHODS Skeletal muscle single-cell RNAseq was performed on three cattle breeds, including Wagyu (high IMF), Brahman (abundant IMC but scarce IMF), and Wagyu/Brahman cross. Sophisticated bioinformatics analyses, including clustering analysis, gene set enrichment analyses, gene regulatory network construction, RNA velocity, pseudotime analysis, and cell-cell communication analysis, were performed to elucidate heterogeneities and differentiation processes of individual cell types and differences between cattle breeds. Experiments were conducted to validate the function and specificity of identified key regulatory and marker genes. Integrated analysis with multiple published human and non-human primate datasets was performed to identify common mechanisms. RESULTS A total of 32 708 cells and 21 clusters were identified, including fibro/adipogenic progenitor (FAP) and other resident and infiltrating cell types. We identified an endomysial adipogenic FAP subpopulation enriched for COL4A1 and CFD (log2FC = 3.19 and 1.92, respectively; P < 0.0001) and a perimysial fibrogenic FAP subpopulation enriched for COL1A1 and POSTN (log2FC = 1.83 and 0.87, respectively; P < 0.0001), both of which were likely derived from an unspecified subpopulation. Further analysis revealed more progressed adipogenic programming of Wagyu FAPs and more advanced fibrogenic programming of Brahman FAPs. Mechanistically, NAB2 drives CFD expression, which in turn promotes adipogenesis. CFD expression in FAPs of young cattle before the onset of intramuscular adipogenesis was predictive of IMF contents in adulthood (R2 = 0.885, P < 0.01). Similar adipogenic and fibrogenic FAPs were identified in humans and monkeys. In aged humans with metabolic syndrome and progressed Duchenne muscular dystrophy (DMD) patients, increased CFD expression was observed (P < 0.05 and P < 0.0001, respectively), which was positively correlated with adipogenic marker expression, including ADIPOQ (R2 = 0.303, P < 0.01; and R2 = 0.348, P < 0.01, respectively). The specificity of Postn/POSTN as a fibrogenic FAP marker was validated using a lineage-tracing mouse line. POSTN expression was elevated in Brahman FAPs (P < 0.0001) and DMD patients (P < 0.01) but not in aged humans. Strong interactions between vascular cells and FAPs were also identified. CONCLUSIONS Our study demonstrates the feasibility of beef cattle as a model for studying IMF and IMC. We illustrate the FAP programming during intramuscular adipogenesis and fibrogenesis and reveal the reliability of CFD as a predictor and biomarker of IMF accumulation in cattle and humans.
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Affiliation(s)
- Leshan Wang
- School of Animal ScienceLouisiana State University Agricultural CenterBaton RougeLAUSA
| | - Peidong Gao
- School of Animal ScienceLouisiana State University Agricultural CenterBaton RougeLAUSA
| | - Chaoyang Li
- School of Animal ScienceLouisiana State University Agricultural CenterBaton RougeLAUSA
| | - Qianglin Liu
- School of Animal ScienceLouisiana State University Agricultural CenterBaton RougeLAUSA
| | - Zeyang Yao
- Department of Computer ScienceOld Dominion UniversityNorfolkVAUSA
| | - Yuxia Li
- School of Animal ScienceLouisiana State University Agricultural CenterBaton RougeLAUSA
| | - Xujia Zhang
- School of Animal ScienceLouisiana State University Agricultural CenterBaton RougeLAUSA
| | - Jiangwen Sun
- Department of Computer ScienceOld Dominion UniversityNorfolkVAUSA
| | | | - Matthew Welborn
- School of Veterinary MedicineLouisiana State UniversityBaton RougeLAUSA
| | - Kenneth McMillin
- School of Animal ScienceLouisiana State University Agricultural CenterBaton RougeLAUSA
| | | | - Shihuan Kuang
- Department of Animal SciencesPurdue UniversityWest LafayetteINUSA
| | - Xing Fu
- School of Animal ScienceLouisiana State University Agricultural CenterBaton RougeLAUSA
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Koulicoff LA, Chun CK, Hammond PA, Jeneske H, Magnin-Bissel G, O'Quinn TG, Zumbaugh MD, Chao MD. Structural changes in collagen and aggrecan during extended aging may improve beef tenderness. Meat Sci 2023; 201:109172. [PMID: 37003165 DOI: 10.1016/j.meatsci.2023.109172] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2022] [Revised: 03/18/2023] [Accepted: 03/22/2023] [Indexed: 03/30/2023]
Abstract
The aim of this study was to characterize structural and property modifications of intramuscular connective tissue (IMCT) during extended aging. Longissimus lumborum (LL), Gluteus medius (GM), and Gastrocnemius (GT) muscles were collected from 10 USDA choice carcasses, fabricated and assigned to one of four aging periods: 3, 21, 42, or 63 days (n = 120). As expected, tenderness improved, and IMCT texture weakened after 21 days of postmortem aging (dpm; P < 0.05). In addition, transition temperature of collagen decreased (P < 0.01) after 42 dpm. It is interesting to note the collagen structure was also altered where relative % of γ chain decreased after 42 dpm (P < 0.05), and the α1 chain % increased at 63 days (P < 0.01). Finally, The LL and GT had a decrease in the 75 kDa aggrecan fragments from 3 to 21 to 42 dpm (P < 0.05). This study provided evidence that IMCT weakens during postmortem aging due to the modifications of IMCT components such as collagen and proteoglycan.
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Role of Intramuscular Connective Tissue in Water Holding Capacity of Porcine Muscles. Foods 2022; 11:foods11233835. [PMID: 36496643 PMCID: PMC9738884 DOI: 10.3390/foods11233835] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2022] [Revised: 11/08/2022] [Accepted: 11/12/2022] [Indexed: 11/29/2022] Open
Abstract
BACKGROUND This study evaluated the influence of intramuscular connective tissue (IMCT) on structural shrinkage and water loss during cooking. Longissimus thoracis (LT), semimembranosus (SM) and semitendinosus (ST) muscles were cut and boiled for 30 min in boiling water, followed by detection of water holding capacity (WHC), tenderness, fiber volume shrinkage and protein denaturation. RESULTS Compared with LT and SM, ST had the best WHC and lowest WBSF and area shrinkage ratio. The mobility of immobilized water (T22) was key to holding the water of meat. ST contained the highest content of total and heat-soluble collagen. On the contrary, ST showed the lowest content of cross-links and decorin, which indicate the IMCT strength of ST is weaker than the other two. The heat-soluble collagen is positively correlated to T22. CONCLUSIONS The shrinkage of heat-insoluble IMCT on WHC and WBSF may partly depend on the structural strength changes of IMCT components rather than solely caused by quantitative changes of IMCT.
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Anne D, Thierry A, Keisuke S, Michiyo M. Transformation of highly marbled meats under various cooking processes. Meat Sci 2022; 189:108810. [PMID: 35381569 DOI: 10.1016/j.meatsci.2022.108810] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2021] [Revised: 02/25/2022] [Accepted: 03/21/2022] [Indexed: 10/18/2022]
Abstract
Cooking induces modifications in meat structure and composition, affecting its sensory and nutritional properties. These changes depend on the cooking method and meat characteristics. In the present study, beef were cooked in three different ways-grilling, boiling, and sous-vide cooking-with two endpoint temperatures, 55 °C and 77 °C, to better understand the general impact of cooking on the structure of fatty meat. Light microscopy was used to visualize muscle, connective, and adipose tissues. After cooking, muscle fibers were more compact, which can be attributed to perimysium shrinkage and water transfer, for all cooking processes except grilling at 55 °C. The cross-sectional area of muscle fibers was not impacted by cooking, regardless of the temperature or cooking method. Connective tissue between adipocytes was affected by cooking at 77 °C, but not at 55 °C. Despite the cooking method used, cooking to well-done (77 °C) clearly affected the structure of the perimysium of beef, possibly because of collagen denaturation.
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Affiliation(s)
- Duconseille Anne
- Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization (NARO), Ikenodai 2, Tsukuba, Ibaraki 305-0901, Japan; Institut National de Recherche pour l'Agriculture, l'alimentation et l'Environnement (INRAE), QuaPA, F-63122 Saint-Genès-Champanelle, France
| | - Astruc Thierry
- Institut National de Recherche pour l'Agriculture, l'alimentation et l'Environnement (INRAE), QuaPA, F-63122 Saint-Genès-Champanelle, France
| | - Sasaki Keisuke
- Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization (NARO), Ikenodai 2, Tsukuba, Ibaraki 305-0901, Japan
| | - Motoyama Michiyo
- Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization (NARO), Ikenodai 2, Tsukuba, Ibaraki 305-0901, Japan.
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Ellies-Oury MP, Durand D, Listrat A, Chavent M, Saracco J, Gruffat D. Certain relationships between Animal Performance, Sensory Quality and Nutritional Quality can be generalized between various experiments on animal of similar types. Livest Sci 2021. [DOI: 10.1016/j.livsci.2021.104554] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Żmijewski T, Modzelewska-Kapituła M. The influence of age and sex on carcass characteristics and chemical composition of the longissimus thoracis et lumborum muscle in wild boars ( Sus scrofa). Arch Anim Breed 2021; 64:199-210. [PMID: 34109269 PMCID: PMC8182669 DOI: 10.5194/aab-64-199-2021] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2020] [Accepted: 04/27/2021] [Indexed: 01/12/2023] Open
Abstract
The aim of this study was to determine the influence of
age and sex on carcass characteristics and the chemical composition of the
longissimus thoracis et lumborum (LTL) muscle in wild boars (Sus scrofa). Carcass quality parameters varied
significantly depending on age and sex, whereas the protein and
collagen contents in the muscle were affected by animal age. The carcasses
of male yearlings and adults were characterised by the highest processing
suitability, which can be attributed to the highest percentage of lean meat
in the carcass and a moderate fat and bone content. A higher fat content was found in carcasses of females from all age groups, and a lower
bone content was found in yearlings and adult females. The protein content was the
highest in the LTL muscle of adult boars, and the collagen content was the highest
in piglets; thus, the chemical composition of the muscle was most
desirable in adult wild boars and least desirable in piglets.
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Affiliation(s)
- Tomasz Żmijewski
- Department of Meat Technology and Chemistry, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-719 Olsztyn, Poland
| | - Monika Modzelewska-Kapituła
- Department of Meat Technology and Chemistry, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-719 Olsztyn, Poland
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Prediction of the intramuscular connective tissue components of fresh and freeze-dried samples by near infrared spectroscopy. Meat Sci 2021; 179:108537. [PMID: 34000610 DOI: 10.1016/j.meatsci.2021.108537] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2020] [Revised: 04/22/2021] [Accepted: 05/03/2021] [Indexed: 11/22/2022]
Abstract
This study compared the performance of near-infrared spectroscopy (NIRS) models on fresh and freeze-dried beef muscle samples to predict intramuscular connective tissue (IMCT) components and to determine whether the accuracy of the models differed among different muscles from beef cattle. The hypothesis was that the water content of muscle samples would negatively influence the accuracy of the models, which would differ among muscles. Fresh and freeze-dried samples (n = 171) of four muscles were used to develop NIRS models to predict the contents IMCT. For the total collagen content, the standard error of cross validation (SECV) for model using freeze-dried samples (0.75 mg OH-prol/g DM) was lower than that for model using fresh samples (0.84 mg OH-prol/g DM). For cross-links and proteoglycans, the SECV for models using fresh sample spectra was lower than that for models using freeze-dried sample spectra. The accuracy of the prediction of the models also differed among predicted muscle types.
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11
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Wu WJ, Welter AA, Rice EA, Olson BA, O'Quinn TG, Boyle EAE, Magnin-Bissel G, Houser TA, Chao MD. Biochemical Factors Affecting East Asian Consumers’ Sensory Preferences of Six Beef Shank Cuts. MEAT AND MUSCLE BIOLOGY 2021. [DOI: 10.22175/mmb.11626] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
The objective of this study was to evaluate biochemical factors affecting Warner-Bratzler shear force (WBSF) and East Asian consumers’ eating preferences of 6 different beef shank cuts cooked by moist heat. Six different beef shank muscles were collected from 12 USDA Choice beef carcasses (N = 72). Shank cuts from the left sides were cooked with moist heat and used for East Asian consumer sensory evaluation and WBSF, and shank cuts from the right sides were left uncooked and used for biochemical analysis and visual panels utilizing the same group of consumers. A correlation analysis was conducted to determine the driving factors that contributed to WBSF and East Asian consumers’ overall liking for beef shanks. Biceps brachii and flexor digitorum superficialis-pelvic received the greatest sensory overall liking, with deep digital flexor from the foreshank having the lowest scores (P < 0.01). Deep digital flexor from the foreshank had the greatest WBSF value, most cooked collagen content, and greatest insoluble collagen percentage as well as the greatest raw and cooked pyridinoline (PYD) densities among all the beef shank cuts (P < 0.05). For visual overall liking, shank cuts at approximately 700–750 g such as biceps brachii and extensor carpi radialis received the highest ratings (P < 0.01), and consumers indicated that there was no visual difference in surface color among the shank cuts (P > 0.10). Correlation analysis showed that cooked collagen content and insoluble collagen percentage as well as raw PYD densities had positive correlations with WBSF (P < 0.05) and negative correlations with consumer overall liking (P < 0.01). Surprisingly, collagen content from uncooked shank cuts did not have a direct relationship with consumers’ overall liking nor with WBSF. The results demonstrated that raw PYD density may be a great indicator for cooked beef tenderness in beef cuts with a high concentration of connective tissue prepared with moist heat cookery.
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Affiliation(s)
- Wan Jun Wu
- Kansas State University Department of Animal Sciences and Industry
| | - Amelia A. Welter
- Kansas State University Department of Animal Sciences and Industry
| | - Emily A. Rice
- Kansas State University Department of Animal Sciences and Industry
| | | | | | | | | | | | - Michael D. Chao
- Kansas State University Department of Animal Sciences and Industry
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12
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Roy BC, Das C, Aalhus JL, Bruce HL. Relationship between meat quality and intramuscular collagen characteristics of muscles from calf-fed, yearling-fed and mature crossbred beef cattle. Meat Sci 2020; 173:108375. [PMID: 33248740 DOI: 10.1016/j.meatsci.2020.108375] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Revised: 11/10/2020] [Accepted: 11/13/2020] [Indexed: 11/19/2022]
Abstract
Intramuscular Ehrlich Chromogen (EC) and pyridinoline (Pyr) concentrations in the gluteus medius (GM) and semitendinosus (ST) from crossbred Angus calf- (n = 14) and yearling-fed (n = 14) steer and mature cow (MC, n = 12) carcasses were related to collagen and intramuscular connective tissue (IMCT) thermal stability and peak Warner-Bratzler shear force (WBSF). In both muscles, Pyr density was greater in MC, while EC concentrations were comparable in calf- and yearling-fed steer muscles and lowest in MC muscles. Thermal denaturation temperature and enthalpy of IMCT were highest in both muscles when from MC, although only total collagen was correlated with WBSF in calf fed-yearling fed steer data. Results confirmed that EC concentration contributed to collagen thermal stability in steer muscles, but decreased it in MC muscles, while Pyr was consistently associated with collagen thermal stability.
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Affiliation(s)
- Bimol C Roy
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada
| | - Chamali Das
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada
| | - Jennifer L Aalhus
- Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, Alberta T4L 1W1, Canada
| | - Heather L Bruce
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada.
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13
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Listrat A, Gagaoua M, Andueza D, Gruffat D, Normand J, Mairesse G, Picard B, Hocquette JF. What are the drivers of beef sensory quality using metadata of intramuscular connective tissue, fatty acids and muscle fiber characteristics? Livest Sci 2020. [DOI: 10.1016/j.livsci.2020.104209] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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14
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Aït-Kaddour A, Andueza D, Dubost A, Roger JM, Hocquette JF, Listrat A. Visible and Near-Infrared Multispectral Features in Conjunction with Artificial Neural Network and Partial Least Squares for Predicting Biochemical and Micro-Structural Features of Beef Muscles. Foods 2020; 9:foods9091254. [PMID: 32911633 PMCID: PMC7555109 DOI: 10.3390/foods9091254] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2020] [Revised: 08/31/2020] [Accepted: 09/03/2020] [Indexed: 11/28/2022] Open
Abstract
The objective of this study was to determine the potential of multispectral imaging (MSI) data recorded in the visible and near infrared electromagnetic regions to predict the structural features of intramuscular connective tissue, the proportion of intramuscular fat (IMF), and some characteristic parameters of muscle fibers involved in beef sensory quality. In order to do this, samples from three muscles (Longissimus thoracis, Semimembranosus and Biceps femoris) of animals belonging to three breeds (Aberdeen Angus, Limousine, and Blonde d’Aquitaine) were used (120 samples). After the acquisition of images by MSI and segmentation of their morphological parameters, a back propagation artificial neural network (ANN) model coupled with partial least squares was applied to predict the muscular parameters cited above. The results presented a high accuracy and are promising (R2 test > 0.90) for practical applications. For example, considering the prediction of IMF, the regression model giving the best ANN model exhibited R2P = 0.99 and RMSEP = 0.103 g × 100 g−1 DM.
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Affiliation(s)
- Abderrahmane Aït-Kaddour
- VetAgro Sup, INRAE (National Institute for Agriculture, Food, and Environment), Université Clermont Auvergne, 63370 Lempdes, France
- Chem House Reasearch Group, 34060 Montpellier, France;
- Correspondence: ; Tel.: +33-(0)4-73-98-13-78
| | - Donato Andueza
- VetAgro Sup, UMR1213 Herbivores, INRAE, Clermont Université, Université de Lyon, 63122 Saint-Genès-Champanelle, France; (D.A.); (A.D.); (J.-F.H.); (A.L.)
| | - Annabelle Dubost
- VetAgro Sup, UMR1213 Herbivores, INRAE, Clermont Université, Université de Lyon, 63122 Saint-Genès-Champanelle, France; (D.A.); (A.D.); (J.-F.H.); (A.L.)
| | - Jean-Michel Roger
- Chem House Reasearch Group, 34060 Montpellier, France;
- UMR ITAP (Information-Technologies-Environmental Analysis-Agricultural Processes), INRAE (National Institute for Agriculture, Food, and Environment), Montpellier SupAgro, University Montpellier, 34060 Montpellier, France
| | - Jean-François Hocquette
- VetAgro Sup, UMR1213 Herbivores, INRAE, Clermont Université, Université de Lyon, 63122 Saint-Genès-Champanelle, France; (D.A.); (A.D.); (J.-F.H.); (A.L.)
| | - Anne Listrat
- VetAgro Sup, UMR1213 Herbivores, INRAE, Clermont Université, Université de Lyon, 63122 Saint-Genès-Champanelle, France; (D.A.); (A.D.); (J.-F.H.); (A.L.)
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Listrat A, Gagaoua M, Normand J, Gruffat D, Andueza D, Mairesse G, Mourot BP, Chesneau G, Gobert C, Picard B. Contribution of connective tissue components, muscle fibres and marbling to beef tenderness variability in longissimus thoracis, rectus abdominis, semimembranosus and semitendinosus muscles. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:2502-2511. [PMID: 31960978 DOI: 10.1002/jsfa.10275] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/17/2019] [Revised: 01/14/2020] [Accepted: 01/21/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND The present study aimed to identify relationships between components of intramuscular connective tissue, proportions of the different fiber types, intramuscular fat and sensory tenderness of beef cooked at 55 °C. Accordingly, four muscles differing in their metabolic and contractile properties, as well as in their collagen content and butcher value, were obtained from dairy and beef cattle of several ages and sexes and were then used to create variability. RESULTS Correlation analyses and/or stepwise regressions were applied on Z-scores to identify the existing and robust associations. Tenderness scores were further categorized into tender, medium and tough classes using unsupervised learning methods. The findings revealed a muscle-dependant role with respect to tenderness of total and insoluble collagen, cross-links, and type IIB + X and IIA muscle fibers. The longissimus thoracis and semitendinosus muscles that, in the present study, were found to be extreme in their tenderness potential were also very different from each other and from the rectus abdominis (RA) and semimembranosus (SM). RA and SM muscles were very similar regarding their relationship for muscle components and tenderness. A relationship between marbling and tenderness was only present when the results were analysed irrespective of all factors of variation of the experimental model relating to muscle and animal type. CONCLUSION The statistical approaches applied in the present study using Z-scores allowed identification of the robust associations between muscle components and sensory beef tenderness and also identified discriminatory variables of beef tenderness classes. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Anne Listrat
- PHASE Department, Université Clermont Auvergne, INRAE, VetAgro Sup, UMR Herbivores, Saint-Genès-Champanelle, France
| | - Mohammed Gagaoua
- PHASE Department, Université Clermont Auvergne, INRAE, VetAgro Sup, UMR Herbivores, Saint-Genès-Champanelle, France
- Food Quality and Sensory Science Department, Teagasc Ashtown Food Research Centre, Dublin, Ireland
| | - Jérome Normand
- Institut de l'Elevage, Service Qualité des Viandes, Lyon, France
| | - Dominique Gruffat
- PHASE Department, Université Clermont Auvergne, INRAE, VetAgro Sup, UMR Herbivores, Saint-Genès-Champanelle, France
| | - Donato Andueza
- PHASE Department, Université Clermont Auvergne, INRAE, VetAgro Sup, UMR Herbivores, Saint-Genès-Champanelle, France
| | | | | | | | | | - Brigitte Picard
- PHASE Department, Université Clermont Auvergne, INRAE, VetAgro Sup, UMR Herbivores, Saint-Genès-Champanelle, France
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Andueza D, Listrat A, Durand D, Normand J, Mourot B, Gruffat D. Prediction of beef meat fatty acid composition by visible-near-infrared spectroscopy was improved by preliminary freeze-drying. Meat Sci 2019; 158:107910. [DOI: 10.1016/j.meatsci.2019.107910] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2019] [Revised: 07/24/2019] [Accepted: 08/07/2019] [Indexed: 11/29/2022]
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Bhat ZF, Morton JD, Mason SL, Bekhit AEA. Calpain activity, myofibrillar protein profile, and physicochemical properties of beef
Semimembranosus
and
Biceps femoris
from culled dairy cows during aging. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13835] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Z. F. Bhat
- Faculty of Agriculture and Life Sciences, Department of Wine Food and Molecular Biosciences Lincoln University Lincoln New Zealand
| | - James D. Morton
- Faculty of Agriculture and Life Sciences, Department of Wine Food and Molecular Biosciences Lincoln University Lincoln New Zealand
| | - Susan L. Mason
- Faculty of Agriculture and Life Sciences, Department of Wine Food and Molecular Biosciences Lincoln University Lincoln New Zealand
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Wang F, Tang H. Influence of malic acid marination on characteristics of connective tissue and textural properties of beef Semitendinosusmuscle. CYTA - JOURNAL OF FOOD 2018. [DOI: 10.1080/19476337.2018.1447017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Fulong Wang
- Zhejiang Academy of Agricultural Science, Hangzhou, Zhejiang, China
| | - Honggang Tang
- Zhejiang Academy of Agricultural Science, Hangzhou, Zhejiang, China
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Ellies-Oury MP, Cantalapiedra-Hijar G, Durand D, Gruffat D, Listrat A, Micol D, Ortigues-Marty I, Hocquette JF, Chavent M, Saracco J, Picard B. An innovative approach combining Animal Performances, nutritional value and sensory quality of meat. Meat Sci 2016; 122:163-172. [DOI: 10.1016/j.meatsci.2016.08.004] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2016] [Revised: 08/05/2016] [Accepted: 08/06/2016] [Indexed: 10/21/2022]
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20
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Hamdi H, Majdoub-Mathlouthi L, Picard B, Listrat A, Durand D, Znaïdi I, Kraiem K. Carcass traits, contractile muscle properties and meat quality of grazing and feedlot Barbarine lamb receiving or not olive cake. Small Rumin Res 2016. [DOI: 10.1016/j.smallrumres.2016.10.028] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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21
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Aït-Kaddour A, Jacquot S, Micol D, Listrat A. Discrimination of beef muscle based on visible-near infrared multi-spectral features: Textural and spectral analysis. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2016.1210163] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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22
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Gagaoua M, Micol D, Picard B, Terlouw CEM, Moloney AP, Juin H, Meteau K, Scollan N, Richardson I, Hocquette JF. Inter-laboratory assessment by trained panelists from France and the United Kingdom of beef cooked at two different end-point temperatures. Meat Sci 2016; 122:90-96. [PMID: 27501233 DOI: 10.1016/j.meatsci.2016.07.026] [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: 01/26/2016] [Revised: 07/28/2016] [Accepted: 07/29/2016] [Indexed: 12/15/2022]
Abstract
Eating quality of the same meat samples from different animal types cooked at two end-point cooking temperatures (55°C and 74°C) was evaluated by trained panels in France and the United Kingdom. Tenderness and juiciness scores were greater at 55°C than at 74°C, irrespective of the animal type and location of the panel. The UK panel, independently of animal type, gave greater scores for beef flavour (+7 to +24%, P<0.001) but lower scores for abnormal flavour (-10 to -17%, P<0.001) at 74°C. Abnormal flavour score by the French panel was higher at 74°C than at 55°C (+26%, P<0.001). Irrespective of the data set, tenderness was correlated with juiciness and beef flavour. Overall, this study found that cooking beef at a lower temperature increased tenderness and juiciness, irrespective of the location of the panel. In contrast, cooking beef at higher temperatures increased beef flavour and decreased abnormal flavour for the UK panelists but increased abnormal flavour for the French panel.
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Affiliation(s)
- Mohammed Gagaoua
- INRA, UMRH 1213, Unité de Recherches sur les Herbivores, Theix, 63122 Saint Genès Champanelle, France; VetAgro Sup, UMRH 1213, Unité de Recherches sur les Herbivores, Theix, 63122 Saint Genès Champanelle, France; Equipe Maquav, INATAA, Université Frères Mentouri Constantine, Route de Ain El-Bey, 25000 Constantine, Algeria
| | - Didier Micol
- INRA, UMRH 1213, Unité de Recherches sur les Herbivores, Theix, 63122 Saint Genès Champanelle, France; VetAgro Sup, UMRH 1213, Unité de Recherches sur les Herbivores, Theix, 63122 Saint Genès Champanelle, France
| | - Brigitte Picard
- INRA, UMRH 1213, Unité de Recherches sur les Herbivores, Theix, 63122 Saint Genès Champanelle, France; VetAgro Sup, UMRH 1213, Unité de Recherches sur les Herbivores, Theix, 63122 Saint Genès Champanelle, France
| | - Claudia E M Terlouw
- INRA, UMRH 1213, Unité de Recherches sur les Herbivores, Theix, 63122 Saint Genès Champanelle, France; VetAgro Sup, UMRH 1213, Unité de Recherches sur les Herbivores, Theix, 63122 Saint Genès Champanelle, France
| | - Aidan P Moloney
- Teagasc, Animal and Grassland Research and Innovation Centre, Grange, Dunsany, Co. Meath, Ireland
| | - Hervé Juin
- INRA, UE1206, Elevage Alternatif et Santé Animale, Le Magneraud, F-17700 Saint Pierre d'Amilly, France
| | - Karine Meteau
- INRA, UE1206, Elevage Alternatif et Santé Animale, Le Magneraud, F-17700 Saint Pierre d'Amilly, France
| | - Nigel Scollan
- Institute of Biological, Environmental and Rural Sciences, Aberystwyth University, Gogerddan, SY23 3EB, UK
| | - Ian Richardson
- Division of Farm Animal Science, University of Bristol, Langford, Bristol BS40 5DU, UK
| | - Jean-François Hocquette
- INRA, UMRH 1213, Unité de Recherches sur les Herbivores, Theix, 63122 Saint Genès Champanelle, France; VetAgro Sup, UMRH 1213, Unité de Recherches sur les Herbivores, Theix, 63122 Saint Genès Champanelle, France.
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Chulayo AY, Muchenje V. Effects of animal class and genotype on beef muscle nanostructure, pHu, colour and tenderness. S AFR J SCI 2016. [DOI: 10.17159/sajs.2016/20150056] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
Abstract
Abstract The objective of the study was to determine the effects of animal class and genotype of cattle on Muscularis longissimus thoracis et lumborum (LTL) nanostructure, ultimate pH (pHu), colour and tenderness of beef. We found significant positive relationships between distance travelled (DT) and meat temperature (Tm) (p less than 0.01); lairage duration (LDhr) and lightness of colour (L*) (p less than 0.01); ambient temperature (Ta) and L* (p less than 0.05) and LDhr and yellowness (b*) (p less than 0.05) of beef from Bonsmara cattle. Positive linear relationships were observed between DT and Tm (p less than 0.05) and DT and L* (p less than 0.01) of the non-descript cattle. There were no significant relationships between pre-slaughter stress and other beef quality parameters (pHu, Warner– Bratzler shear force [WBSF], redness [a*] and b*) of Bonsmara, Nguni and non-descript cattle. Muscle fibres differed among class and genotype and had an effect on meat quality. The Bonsmara, non-descript and Nguni cows and heifers had visible skeletal muscle fibres which were thin and long, promising improved tenderness of beef. Genotype and class had significant effects on meat quality parameters (Tm, pHu, L*, a*, b* and WBSF). The first important principal components as they appeared from the analysis were pHu, Tm, L*, a*, b* and WBSF. Therefore, animal class did not affect the nanostructure of beef; instead, meat tenderness was enhanced by the longer and visible muscle fibres. Nguni cattle produced meat of superior quality to that of the Bonsmara and the non-descript cattle.
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24
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The influence of meat muscle structural properties on mechanical and texture parameters of canned ham. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.02.015] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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25
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Marilice DAGAC, Vin iacute cius JEB, Renato JAOSDF, C aacute tia NTF, Rosemary HR, Carlos ERG. Acceptability of culinary preparations based on different ground beef grades. ACTA ACUST UNITED AC 2016. [DOI: 10.5897/ajpp2015.4443] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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26
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Wang F, Zhang Y, Li J, Guo X, Cui B, Peng Z. Contribution of cross-links and proteoglycans in intramuscular connective tissue to shear force in bovine muscle with different marbling levels and maturities. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.10.059] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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27
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How Muscle Structure and Composition Influence Meat and Flesh Quality. ScientificWorldJournal 2016; 2016:3182746. [PMID: 27022618 PMCID: PMC4789028 DOI: 10.1155/2016/3182746] [Citation(s) in RCA: 334] [Impact Index Per Article: 41.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2015] [Revised: 01/29/2016] [Accepted: 02/01/2016] [Indexed: 11/30/2022] Open
Abstract
Skeletal muscle consists of several tissues, such as muscle fibers and connective and adipose tissues. This review aims to describe the features of these various muscle components and their relationships with the technological, nutritional, and sensory properties of meat/flesh from different livestock and fish species. Thus, the contractile and metabolic types, size and number of muscle fibers, the content, composition and distribution of the connective tissue, and the content and lipid composition of intramuscular fat play a role in the determination of meat/flesh appearance, color, tenderness, juiciness, flavor, and technological value. Interestingly, the biochemical and structural characteristics of muscle fibers, intramuscular connective tissue, and intramuscular fat appear to play independent role, which suggests that the properties of these various muscle components can be independently modulated by genetics or environmental factors to achieve production efficiency and improve meat/flesh quality.
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Modzelewska-Kapituła M, Nogalski Z, Kwiatkowska A. The influence of crossbreeding on collagen solubility and tenderness of Infraspinatus and Semimembranosus muscles of semi-intensively reared young bulls. Anim Sci J 2016; 87:1312-1321. [DOI: 10.1111/asj.12581] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2015] [Revised: 09/18/2015] [Accepted: 10/29/2015] [Indexed: 11/29/2022]
Affiliation(s)
- Monika Modzelewska-Kapituła
- Department of Industrial Commodity, Basics of Techniques and Energy Management, Faculty of Food Sciences; University of Warmia and Mazury in Olsztyn; Olsztyn Poland
| | - Zenon Nogalski
- Department of Cattle Breeding and Milk Evaluation, Faculty of Animal Bioengineering; University of Warmia and Mazury in Olsztyn; Olsztyn Poland
| | - Aleksandra Kwiatkowska
- Department of Meat Technology and Chemistry, Faculty of Food Sciences; University of Warmia and Mazury in Olsztyn; Olsztyn Poland
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29
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New insight of some extracellular matrix molecules in beef muscles. Relationships with sensory qualities. Animal 2015; 10:821-8. [PMID: 26567592 DOI: 10.1017/s1751731115002396] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023] Open
Abstract
The aim of this study was to highlight the relationships between decorin, tenascin-X and type XIV collagen, three minor molecules of extracellular matrix (ECM), with some structural parameters of connective tissue and its content in total collagen, its cross-links (CLs) and its proteoglycans (PGs). In addition, we have evaluated impact of these minor molecules on beef quality traits. The relative abundance of these molecules was evaluated by western blot analysis in Longissimus thoracis (LT) and Biceps femoris (BF) muscles from Aberdeen Angus and Blond d'Aquitaine beef breeds. Decorin and tenascin-X were more abundant in BF than in LT (1.8 v. 0.5 arbitrary units (AU), respectively, P<0.001, and 1.0 v. 0.6 AU, P<0.05). There was no muscle effect for collagen XIV content. Decorin and tenascin-X relative abundance were positively correlated with perimysium and endomysium areas and with collagen characteristics (total, insoluble and CLs). Decorin was negatively correlated with total PG content and positively with tenascin-X. Collagen XIV was correlated with any of parameters measured. To assess the impact of decorin, tenascin-X and collagen XIV and of their ratios to total collagen and PGs on shear force and quality traits we realized, respectively, a multiple-linear regression analysis and a Pearson's correlation analysis. Decorin and tenascin-X relative abundance were, respectively, negatively and positively involved in juiciness. Decorin relative abundance was also negatively involved in abnormal flavour and positively in overall liking. The ratio of decorin to total collagen and PGs was negatively correlated to juiciness, together with collagen XIV ratio to total PGs. The ratios of decorin, tenascin-X and collagen XIV to total PGs were positively correlated to sensory tenderness, negatively to abnormal beef flavour and positively to overall liking. The ratio of decorin to total collagen was also negatively correlated to abnormal flavour and positively to overall liking while its ratio to total PGs was positively correlated to beef flavour and overall liking. Results of the present study highlighted for the first time the possible role of minor ECM molecules on beef quality traits. In addition, variations of meat texture and more generally of sensory qualities would depend not only to the quantity of total collagen and of its CLs, but also of components of ECM such as decorin, tenascin-X and collagen XIV and of their ratios to total collagen and PGs.
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Abstract
The abundance and cross-linking of intramuscular connective tissue contributes to the background toughness of meat, and is thus undesirable. Connective tissue is mainly synthesized by intramuscular fibroblasts. Myocytes, adipocytes and fibroblasts are derived from a common pool of progenitor cells during the early embryonic development. It appears that multipotent mesenchymal stem cells first diverge into either myogenic or non-myogenic lineages; non-myogenic mesenchymal progenitors then develop into the stromal-vascular fraction of skeletal muscle wherein adipocytes, fibroblasts and derived mesenchymal progenitors reside. Because non-myogenic mesenchymal progenitors mainly undergo adipogenic or fibrogenic differentiation during muscle development, strengthening progenitor proliferation enhances the potential for both intramuscular adipogenesis and fibrogenesis, leading to the elevation of both marbling and connective tissue content in the resulting meat product. Furthermore, given the bipotent developmental potential of progenitor cells, enhancing their conversion to adipogenesis reduces fibrogenesis, which likely results in the overall improvement of marbling (more intramuscular adipocytes) and tenderness (less connective tissue) of meat. Fibrogenesis is mainly regulated by the transforming growth factor (TGF) β signaling pathway and its regulatory cascade. In addition, extracellular matrix, a part of the intramuscular connective tissue, provides a niche environment for regulating myogenic differentiation of satellite cells and muscle growth. Despite rapid progress, many questions remain in the role of extracellular matrix on muscle development, and factors determining the early differentiation of myogenic, adipogenic and fibrogenic cells, which warrant further studies.
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Bomba L, Nicolazzi EL, Milanesi M, Negrini R, Mancini G, Biscarini F, Stella A, Valentini A, Ajmone-Marsan P. Relative extended haplotype homozygosity signals across breeds reveal dairy and beef specific signatures of selection. Genet Sel Evol 2015; 47:25. [PMID: 25888030 PMCID: PMC4383072 DOI: 10.1186/s12711-015-0113-9] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2014] [Accepted: 03/19/2015] [Indexed: 02/02/2023] Open
Abstract
BACKGROUND A number of methods are available to scan a genome for selection signatures by evaluating patterns of diversity within and between breeds. Among these, "extended haplotype homozygosity" (EHH) is a reliable approach to detect genome regions under recent selective pressure. The objective of this study was to use this approach to identify regions that are under recent positive selection and shared by the most representative Italian dairy and beef cattle breeds. RESULTS A total of 3220 animals from Italian Holstein (2179), Italian Brown (775), Simmental (493), Marchigiana (485) and Piedmontese (379) breeds were genotyped with the Illumina BovineSNP50 BeadChip v.1. After standard quality control procedures, genotypes were phased and core haplotypes were identified. The decay of linkage disequilibrium (LD) for each core haplotype was assessed by measuring the EHH. Since accurate estimates of local recombination rates were not available, relative EHH (rEHH) was calculated for each core haplotype. Genomic regions that carry frequent core haplotypes and with significant rEHH values were considered as candidates for recent positive selection. Candidate regions were aligned across to identify signals shared by dairy or beef cattle breeds. Overall, 82 and 87 common regions were detected among dairy and beef cattle breeds, respectively. Bioinformatic analysis identified 244 and 232 genes in these common genomic regions. Gene annotation and pathway analysis showed that these genes are involved in molecular functions that are biologically related to milk or meat production. CONCLUSIONS Our results suggest that a multi-breed approach can lead to the identification of genomic signatures in breeds of cattle that are selected for the same production goal and thus to the localisation of genomic regions of interest in dairy and beef production.
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Affiliation(s)
- Lorenzo Bomba
- Istituto di Zootecnica, UCSC, via Emilia Parmense 84, Piacenza, 29122, Italy.
| | - Ezequiel L Nicolazzi
- Fondazione Parco Tecnologico Padano, Via Einstein, Loc. Cascina Codazza, Lodi, 26900, Italy.
| | - Marco Milanesi
- Istituto di Zootecnica, UCSC, via Emilia Parmense 84, Piacenza, 29122, Italy.
| | - Riccardo Negrini
- Associazione Italiana Allevatori (AIA), Via Tomassetti 9, Rome, 00161, Italy.
| | - Giordano Mancini
- Center for Computational Chemistry and Cosmology, Scuola Normale Superiore, Via Consoli del Mare 2, Pisa, 56126, Italy.
| | - Filippo Biscarini
- Fondazione Parco Tecnologico Padano, Via Einstein, Loc. Cascina Codazza, Lodi, 26900, Italy.
| | - Alessandra Stella
- Fondazione Parco Tecnologico Padano, Via Einstein, Loc. Cascina Codazza, Lodi, 26900, Italy. .,Istituto di biologia e biotecnologia Agraria (IBBA-CNR), Consiglio Nazionale delle Ricerche, Via Einstein, Cascina Codazza, Lodi, 26900, Italy.
| | - Alessio Valentini
- Dipartimento per l'Innovazione nei Sistemi Biologici, Agroalimentari e Forestali (DIBAF), via de Lellis, Viterbo, 01100, Italy.
| | - Paolo Ajmone-Marsan
- Istituto di Zootecnica, UCSC, via Emilia Parmense 84, Piacenza, 29122, Italy.
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Picard B, Gagaoua M, Micol D, Cassar-Malek I, Hocquette JF, Terlouw CEM. Inverse relationships between biomarkers and beef tenderness according to contractile and metabolic properties of the muscle. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:9808-9818. [PMID: 25175407 DOI: 10.1021/jf501528s] [Citation(s) in RCA: 101] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Previous proteomic analyses established a list of proteins biomarkers of beef tenderness. The present study quantified the relative abundance of 21 of these proteins by dot-blot technique in the Longissimus thoracis and Semitendinosus muscles of 71 young bulls from three breeds: Aberdeen Angus (AA), Limousin (LI), and Blond d'Aquitaine (BA). For both muscles overall tenderness was estimated by sensory analysis; shear force was measured with a Warner-Bratzler instrument, and an index combining sensory and mechanical measurements was calculated. Multiple regressions based on relative abundances of these proteins were used to propose equations of prediction of the three evaluations of tenderness. Hsp70-1B appeared to be a good biomarker of low tenderness in the three breeds and in the two muscles. Proteins such as lactate dehydrogenase-B, myosin heavy chain IIx, and small heat shock proteins (Hsp27, Hsp20, and αB-crystallin) were related to tenderness but inversely according to the muscle and breed. The results demonstrate that prediction of tenderness must take into account muscle characteristics and animal type.
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Affiliation(s)
- Brigitte Picard
- INRA, UMR 1213 Herbivores, F-63122 Saint-Genès- Champanelle, France
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