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Holman BWB, Toohey ES, Lamb TA, Hopkins DL. Electrical stimulation and wet ageing effects on the carcass and meat quality of Australian rangeland goats. Meat Sci 2024; 217:109613. [PMID: 39084123 DOI: 10.1016/j.meatsci.2024.109613] [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: 05/07/2024] [Revised: 07/13/2024] [Accepted: 07/22/2024] [Indexed: 08/02/2024]
Abstract
Medium voltage electrical stimulation and wet ageing periods effects on the carcasses and meat quality of Australian rangeland goats were investigated. 64 rangeland goats were slaughtered as 2 equal consignments, wherein half were exposed to post-dressing electrical stimulation (300 V, 500 ms pulse width, 45 s) and half were not (control). Carcass and pH decline parameters and glycogen concentration were recorded. At 24 h post-mortem, fresh colour was measured and longissimus lumborum muscles (LL) removed. Within carcass, paired LL were halved and allocated to each of 4 ageing periods (1, 2, 4, or 21 d). There were no significant effects from electric stimulation on LL pH at 18 °C, LL temperature at pH 6, LL pH at 24 h post-mortem, semitendinosus pH at 24 h post-mortem, and LL glycogen concentration. There were no significant interactions between stimulation and ageing period on cooking loss, particle size, purge loss, sarcomere length, shear force, and ultimate pH. Independent to stimulation, shear force, particle size, and cooking values declined as ageing period increased. Purge loss was highest after 21 d of ageing. Colour stability was unaffected by ageing, although all CIE colour coordinates varied across the 74 h total retail display period. There were negative linear relationships found between LL glycogen concentrations and LL temperature at pH 6, ultimate pH, and sarcomere length. These findings suggest there to be little benefit to post-dressing electrical stimulation of rangeland goat carcasses, when applied independent to or in combination with ageing.
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Affiliation(s)
- Benjamin W B Holman
- Wagga Wagga Agricultural Institute, NSW Department of Primary Industries, Wagga Wagga, New South Wales 2650, Australia.
| | - Edwina S Toohey
- Australian Meat Processor Corporation, Sydney, New South Wales 2000, Australia; Cowra Agricultural Research and Advisory Station, NSW Department of Primary Industries, Cowra, New South Wales 2794, Australia
| | - Tracy A Lamb
- Cowra Agricultural Research and Advisory Station, NSW Department of Primary Industries, Cowra, New South Wales 2794, Australia
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2
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Holman BWB, Refshauge G, Newell MT, Hopkins DL, Hayes RC. The carcass characteristics and quality of meat from lambs grazing perennial wheat with different companion legumes (clover, serradella, lucerne) or a mineral supplement. Meat Sci 2024; 216:109549. [PMID: 38878409 DOI: 10.1016/j.meatsci.2024.109549] [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: 02/12/2024] [Revised: 05/21/2024] [Accepted: 05/27/2024] [Indexed: 07/26/2024]
Abstract
This study compared carcasses as well as the quality and mineral concentration of meat from lambs extensively grazing perennial wheat with clover (PW + C), serradella (PW + S), lucerne (PW + L), or a mineral salt supplement (PW + Min). A split-plot design was used, wherein 3 crossbred ewe lambs (n = 72 in total) (sub-plots) grazed each of 4 forage types (plots), that were replicated across 6 locations (blocks). The feeding study concluded after 96 d, when all the lambs were slaughtered. The left longissimus lumborum muscles (LL) were collected and wet aged for either 5 or 56 d post-mortem. Lambs grazing PW + Min were found to produce carcasses with lower dressing percentage values to those grazing the other forage types (P = 0.037). The LL of lambs grazing PW + L had the lowest crude protein values (P = 0.015). Forage type by ageing period interactions did not affect meat quality. The 56 d ageing period resulted in higher purge loss (P < 0.001) and TVB-N values (P < 0.001) and a decline in shear force (P < 0.001) compared to the 5 d ageing period. The other carcass and meat quality parameters were not affected by forage type; including hot carcass weight, pH decline parameters, eye muscle area, cooking loss, intramuscular fat, sarcomere length, colour stability, and concentrations of calcium, iron, magnesium, sodium, and zinc in the LL. These findings confirm that perennial cereal production systems, that include legume forages with contrasting protein, energy, and micronutrient profiles, can deliver comparable lamb carcasses and meat quality.
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Affiliation(s)
- Benjamin W B Holman
- Wagga Wagga Agricultural Institute, NSW Department of Primary Industries, Wagga Wagga, New South Wales 2678, Australia.
| | - Gordon Refshauge
- Cowra Agricultural Research and Advisory Station, NSW Department of Primary Industries, Cowra, New South Wales 2794, Australia
| | - Matthew T Newell
- Cowra Agricultural Research and Advisory Station, NSW Department of Primary Industries, Cowra, New South Wales 2794, Australia
| | - David L Hopkins
- Cowra Agricultural Research and Advisory Station, NSW Department of Primary Industries, Cowra, New South Wales 2794, Australia
| | - Richard C Hayes
- Wagga Wagga Agricultural Institute, NSW Department of Primary Industries, Wagga Wagga, New South Wales 2678, Australia
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Yue X, Bi S, Li X, Zhang X, Lan L, Chen L, Zhang Z, Liu Y, Zhou Y, Ye C, Zhu Q. Electrical Stimulation Induces Activation of Mitochondrial Apoptotic Pathway and Down-Regulates Heat Shock Proteins in Pork: An Innovative Strategy for Enhancing the Ripening Process and Quality of Dry-Cured Loin Ham. Foods 2024; 13:1717. [PMID: 38890945 PMCID: PMC11172275 DOI: 10.3390/foods13111717] [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: 04/15/2024] [Revised: 05/26/2024] [Accepted: 05/28/2024] [Indexed: 06/20/2024] Open
Abstract
A fundamental regulatory framework to elucidate the role of electrical stimulation (ES) in reducing long production cycles, enhancing protein utilization, and boosting product quality of dry-cured ham is essential. However, how mitochondria and enzymes in meat fibers are altered by ES during post-processing, curing, and fermentation procedures remains elusive. This study sought to explore the impact of ES on the regulation of heat shock proteins (HSP27, HSP70), apoptotic pathways, and subsequent influences on dry-cured pork loin quality. The gathered data validated the hypothesis that ES notably escalates mitochondrial oxidative stress and accelerates mitochondrial degradation along the ripening process. The proapoptotic response in ES-treated samples was increased by 120.7%, with a cellular apoptosis rate 5-fold higher than that in control samples. This mitochondrial degradation is marked by increased ratios of Bax/Bcl-2 protein along the time course, indicating that apoptosis could contribute to the dry-cured ham processing. ES was shown to further down-regulate HSP27 and HSP70, establishing a direct correlation with the activation of mitochondrial apoptosis pathways, accompanied by dry-cured ham quality improvements. The findings show that ES plays a crucial role in facilitating the ripening of dry-cured ham by inducing mitochondrial apoptosis to reduce HSP expression. This knowledge not only explains the fundamental mechanisms behind myofibril degradation in dry-cured ham production but also offers a promising approach to enhance quality and consistency.
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Affiliation(s)
- Xi Yue
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; (X.Y.); (S.B.); (X.L.); (X.Z.); (L.L.); (L.C.); (Z.Z.); (Y.L.); (Y.Z.); (C.Y.)
| | - Shenghui Bi
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; (X.Y.); (S.B.); (X.L.); (X.Z.); (L.L.); (L.C.); (Z.Z.); (Y.L.); (Y.Z.); (C.Y.)
| | - Xiangrui Li
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; (X.Y.); (S.B.); (X.L.); (X.Z.); (L.L.); (L.C.); (Z.Z.); (Y.L.); (Y.Z.); (C.Y.)
| | - Xinxin Zhang
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; (X.Y.); (S.B.); (X.L.); (X.Z.); (L.L.); (L.C.); (Z.Z.); (Y.L.); (Y.Z.); (C.Y.)
| | - Lisha Lan
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; (X.Y.); (S.B.); (X.L.); (X.Z.); (L.L.); (L.C.); (Z.Z.); (Y.L.); (Y.Z.); (C.Y.)
| | - Li Chen
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; (X.Y.); (S.B.); (X.L.); (X.Z.); (L.L.); (L.C.); (Z.Z.); (Y.L.); (Y.Z.); (C.Y.)
| | - Zhili Zhang
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; (X.Y.); (S.B.); (X.L.); (X.Z.); (L.L.); (L.C.); (Z.Z.); (Y.L.); (Y.Z.); (C.Y.)
| | - Yuanyuan Liu
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; (X.Y.); (S.B.); (X.L.); (X.Z.); (L.L.); (L.C.); (Z.Z.); (Y.L.); (Y.Z.); (C.Y.)
- Key Laboratory of Agricultural and Animal Products Storage and Processing, Guizhou University, Guiyang 550025, China
| | - Ying Zhou
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; (X.Y.); (S.B.); (X.L.); (X.Z.); (L.L.); (L.C.); (Z.Z.); (Y.L.); (Y.Z.); (C.Y.)
- Key Laboratory of Agricultural and Animal Products Storage and Processing, Guizhou University, Guiyang 550025, China
| | - Chun Ye
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; (X.Y.); (S.B.); (X.L.); (X.Z.); (L.L.); (L.C.); (Z.Z.); (Y.L.); (Y.Z.); (C.Y.)
- Key Laboratory of Agricultural and Animal Products Storage and Processing, Guizhou University, Guiyang 550025, China
| | - Qiujin Zhu
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; (X.Y.); (S.B.); (X.L.); (X.Z.); (L.L.); (L.C.); (Z.Z.); (Y.L.); (Y.Z.); (C.Y.)
- Key Laboratory of Agricultural and Animal Products Storage and Processing, Guizhou University, Guiyang 550025, China
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Jiao J, Wang T, Li S, Gou N, Degen AA, Long R, Wang H, Shang Z. Effects of supplementing sweet sorghum with grapeseeds on carcass parameters, and meat quality, amino acid, and fatty acid composition of lambs. Anim Biosci 2023; 36:461-470. [PMID: 36397700 PMCID: PMC9996252 DOI: 10.5713/ab.22.0189] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2022] [Accepted: 10/01/2022] [Indexed: 11/14/2022] Open
Abstract
OBJECTIVE Sweet sorghum is an important forage crop for ruminants, especially in low rainfall areas. Grapeseeds are an abundant by-product of wine-making and contain bioactive substances that can improve the antioxidant capacity of meat. We examined the effect of sweet sorghum forage with supplementary grapeseeds on carcass and meat quality in lambs. METHODS Twenty-eight Small-tailed Han lambs (body weight = 19.1±1.20 kg), aged 3 to 4 months, were penned, and fed individually. The lambs were divided into four groups (n = 7 each) and were offered one of four diets: i) sweet sorghum silage; ii) sweet sorghum silage + grapeseeds; iii) sweet sorghum hay; and iv) sweet sorghum hay + grapeseeds. The grapeseeds were added to the concentrate at 6% DM and the diets were fed for 100 d. RESULTS Sweet sorghum silage tended (p = 0.068) to increase hot carcass weight, while grapeseeds tended (p = 0.081) to decrease dressing percentage without affecting other carcass parameters. Lambs consuming supplementary grapeseeds increased (p<0.05) meat redness and tended to decrease (p = 0.075) concentration of methionine in meat. Lambs consuming sweet sorghum silage increased (p<0.001) water content of the meat and had a lower (p<0.05) concentration of n-6 polyunsaturated fatty acids (PUFA) and n-6:n-3 PUFA ratio than lambs consuming sweet sorghum hay. Saturated fatty acids content in meat was lowest (p<0.05) in lambs consuming sweet sorghum silage with grapeseeds. Lambs with supplementary grapeseeds tended (p<0.10) to increase eicosapentaenoic acid and docosahexaenoic acid and have a lower thrombogenic index than lambs not consuming grapeseeds. CONCLUSION It was concluded that sweet sorghum with supplementary grapeseeds fed to lambs; i) improved the color of the meat to be more appetizing to the consumer; ii) tended to improve the fatty acids composition of the meat; and iii) lowered thrombogenic index of the meat.
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Affiliation(s)
- Jianxin Jiao
- State Key Laboratory of Grassland Agro- Ecosystems, College of Ecology, Lanzhou University, Lanzhou 730000, China
| | - Ting Wang
- State Key Laboratory of Grassland Agro- Ecosystems, College of Pastoral Agriculture Science and Technology, Lanzhou University, Lanzhou 730020, China.,The First Affiliated Hospital of Henan Polytechnic University, The Second People's Hospital of Jiaozuo, Jiaozuo 454000, China
| | - Shanshan Li
- State Key Laboratory of Grassland Agro- Ecosystems, College of Pastoral Agriculture Science and Technology, Lanzhou University, Lanzhou 730020, China
| | - Nana Gou
- State Key Laboratory of Grassland Agro- Ecosystems, College of Pastoral Agriculture Science and Technology, Lanzhou University, Lanzhou 730020, China
| | - A Allan Degen
- Desert Animal Adaptations and Husbandry, Wyler Department of Dryland Agriculture, Blaustein Institutes for Desert Research, Ben-Gurion University of the Negev, Beer Sheva 8410500, Israel
| | - Ruijun Long
- State Key Laboratory of Grassland Agro- Ecosystems, College of Ecology, Lanzhou University, Lanzhou 730000, China
| | - Hucheng Wang
- State Key Laboratory of Grassland Agro- Ecosystems, College of Pastoral Agriculture Science and Technology, Lanzhou University, Lanzhou 730020, China
| | - Zhanhuan Shang
- State Key Laboratory of Grassland Agro- Ecosystems, College of Ecology, Lanzhou University, Lanzhou 730000, China
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Álvarez C, Koolman L, Whelan M, Moloney A. Effect of Pre-Slaughter Practises and Early Post-Mortem Interventions on Sheep Meat Tenderness and Its Impact on Microbial Status. Foods 2022; 11:foods11020181. [PMID: 35053913 PMCID: PMC8775201 DOI: 10.3390/foods11020181] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Revised: 12/15/2021] [Accepted: 12/20/2021] [Indexed: 01/14/2023] Open
Abstract
Tenderness, together with flavour, is the main quality trait that defines consumer acceptance of sheep meat. The factors affecting tenderness can be grouped as those influenced before slaughter, in the early post-mortem intervention and, finally, during the aging period. These factors have been extensively studied with respect to tenderness, but the impact of early post-mortem interventions and subsequent aging on the microbial quality of the final products has not been broadly reviewed to date. In this review, the authors summarize the most recent knowledge on lamb meat tenderness management and how such practices may impact the final meat quality, especially its microbial status. The impacts of pre-slaughter factors (age, sex, diet, genotype and transport) and post-mortem interventions (chilling regime, electrical stimulation, or hanging method), are described and comprehensively discussed.
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Affiliation(s)
- Carlos Álvarez
- Teagasc Food Research Centre, Department of Food Quality and Sensory Science, D15 DY05 Dublin, Ireland
- Correspondence:
| | - Leonard Koolman
- Teagasc Food Research Centre, Department of Food Safety, D15 DY05 Dublin, Ireland;
- UCD-Centre of Food Safety, School of Public Health, Physiotherapy & Sports Science, University College Dublin, D04 V1W8 Dublin, Ireland
| | - Michael Whelan
- Teagasc Food Research Centre, Meat Technology Ireland, D15 KN3K Dublin, Ireland;
| | - Aidan Moloney
- Teagasc, Animal & Grassland Research and Innovation Centre, Grange, Dunsany, C15 PW93 Meath, Ireland;
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6
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Maggiolino A, Bragaglio A, Salzano A, Rufrano D, Claps S, Sepe L, Damiano S, Ciarcia R, Dinardo F, Hopkins D, Neglia G, De Palo P. Dietary supplementation of suckling lambs with anthocyanins: Effects on growth, carcass, oxidative and meat quality traits. Anim Feed Sci Technol 2021. [DOI: 10.1016/j.anifeedsci.2021.114925] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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7
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Dunshea F, Ha M, Purslow P, Miller R, Warner R, Vaskoska RS, Wheeler TL, Li X. Meat Tenderness: Underlying Mechanisms, Instrumental Measurement, and Sensory Assessment. MEAT AND MUSCLE BIOLOGY 2021. [DOI: 10.22175/mmb.10489] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
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8
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Holman BWB, Kerr MJ, Refshauge G, Diffey SM, Hayes RC, Newell MT, Hopkins DL. Post-mortem pH decline in lamb semitendinosus muscle and its relationship to the pH decline parameters of the longissimus lumborum muscle: A pilot study. Meat Sci 2021; 176:108473. [PMID: 33647631 DOI: 10.1016/j.meatsci.2021.108473] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2020] [Revised: 02/13/2021] [Accepted: 02/16/2021] [Indexed: 10/22/2022]
Abstract
This study compared longissimus lumborum (LL) and semitendinosus (ST) muscles, in 48 lamb carcasses, to determine their pH decline parameters and achievement of ideal pH criteria (hitting the window). These include the pH at temperature 18 °C (pH@18) and temperature at pH 6 (temp@pH6). No practical difference were found between muscles for pH@18 or the temp@pH6, although there were differences between the experimental carcasses evaluated. Indeed, for all but three carcasses, there were insignificant differences between the LL and ST in terms of their pH@18. This outcome suggests that the lower value and more accessible ST muscle can be measured to determine lamb carcass pH decline parameters, instead of the LL. Because of the scale of this study, additional investigation is advised prior to any adoption.
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Affiliation(s)
- Benjamin W B Holman
- Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, New South Wales 2794, Australia.
| | - Matthew J Kerr
- Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, New South Wales 2794, Australia
| | - Gordon Refshauge
- Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, New South Wales 2794, Australia; Cowra Agricultural Research and Advisory Station, NSW Department of Primary Industries, Cowra, New South Wales 2794, Australia
| | | | - Richard C Hayes
- Wagga Wagga Agricultural Institute, NSW Department of Primary Industries, Wagga Wagga, New South Wales 2678, Australia
| | - Matthew T Newell
- Cowra Agricultural Research and Advisory Station, NSW Department of Primary Industries, Cowra, New South Wales 2794, Australia
| | - David L Hopkins
- Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, New South Wales 2794, Australia
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9
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Li X, Zhang D, Ren C, Bai Y, Ijaz M, Hou C, Chen L. Effects of protein posttranslational modifications on meat quality: A review. Compr Rev Food Sci Food Saf 2020; 20:289-331. [PMID: 33443799 DOI: 10.1111/1541-4337.12668] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2020] [Revised: 08/14/2020] [Accepted: 10/20/2020] [Indexed: 02/06/2023]
Abstract
Meat quality plays an important role in the purchase decision of consumers, affecting producers and retailers. The formation mechanisms determining meat quality are intricate, as several endogenous and exogenous factors contribute during antemortem and postmortem periods. Abundant research has been performed on meat quality; however, unexpected variation in meat quality remains an issue in the meat industry. Protein posttranslational modifications (PTMs) regulate structures and functions of proteins in living tissues, and recent reports confirmed their importance in meat quality. The objective of this review was to provide a summary of the research on the effects of PTMs on meat quality. The effects of four common PTMs, namely, protein phosphorylation, acetylation, S-nitrosylation, and ubiquitination, on meat quality were discussed, with emphasis on the effects of protein phosphorylation on meat tenderness, color, and water holding capacity. The mechanisms and factors that may affect the function of protein phosphorylation are also discussed. The current research confirms that meat quality traits are regulated by multiple PTMs. Cross talk between different PTMs and interactions of PTMs with postmortem biochemical processes need to be explored to improve our understanding on factors affecting meat quality.
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Affiliation(s)
- Xin Li
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Dequan Zhang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Chi Ren
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Yuqiang Bai
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Muawuz Ijaz
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Chengli Hou
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Li Chen
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
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10
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Holman BW, Baldi G, Chauhan SS, Hopkins DL, Seymour GR, Dunshea FR, Collins D, Ponnampalam EN. Comparison of grain-based diet supplemented with synthetic vitamin E and lucerne hay-based diet on blood oxidative stress biomarkers and lamb meat quality. Small Rumin Res 2019. [DOI: 10.1016/j.smallrumres.2019.05.016] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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11
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Quality of meat from sheep fed diets containing spineless cactus (Nopalea cochenillifera Salm Dyck). Meat Sci 2019; 148:229-235. [DOI: 10.1016/j.meatsci.2018.04.036] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2017] [Revised: 04/30/2018] [Accepted: 04/30/2018] [Indexed: 12/18/2022]
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12
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Kiran M, Naveena BM, Smrutirekha M, Baswa Reddy P, Rituparna B, Praveen Kumar Y, Venkatesh C, Rapole S. Traditional halal slaughter without stunning versus slaughter with electrical stunning of sheep (Ovis aries). Meat Sci 2018; 148:127-136. [PMID: 30388477 DOI: 10.1016/j.meatsci.2018.10.011] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2018] [Revised: 10/12/2018] [Accepted: 10/13/2018] [Indexed: 10/28/2022]
Abstract
Thirty Nellore crossbred male sheep (Ovis aries) were divided into two groups of 15 animals each and subjected to either pre-slaughter electrical stunning followed by slaughter (ST) or traditional halal slaughter without stunning (NST) to investigate the changes in blood biochemical parameters, meat quality and proteomic profile. Higher (P < .05) pH, water holding capacity and Warner-Bratzler shear force were observed in meat from stunned sheep. Quantitative proteomic approach using DIGE was employed to find a panel of protein markers that could differentiate ST and NST muscle proteome. Comparison of muscle proteome of ST and NST samples by 2D-DIGE and MALDI-TOF/TOF MS analysis revealed 46 significant (P < .05) differentially expressed proteins. Our analysis revealed changes in the abundance of proteins involved in catalytic, structural, and stress related process. Current study has demonstrated variation meat quality and identified important proteins that correlate with meat texture and pre-slaughter stress in sheep that are slaughtered without and with electrical stunning.
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Affiliation(s)
- M Kiran
- Department of Livestock Products Technology, Veterinary College, KVAFSU, Bidar 585401, Karnataka, India
| | - B M Naveena
- ICAR-National Research Centre on Meat, Chengicherla, Hyderabad 500092, Telangana, India.
| | - M Smrutirekha
- ICAR-National Research Centre on Meat, Chengicherla, Hyderabad 500092, Telangana, India
| | - P Baswa Reddy
- ICAR-National Research Centre on Meat, Chengicherla, Hyderabad 500092, Telangana, India
| | - Banerjee Rituparna
- ICAR-National Research Centre on Meat, Chengicherla, Hyderabad 500092, Telangana, India
| | - Y Praveen Kumar
- ICAR-National Research Centre on Meat, Chengicherla, Hyderabad 500092, Telangana, India
| | - Ch Venkatesh
- Proteomics Lab, National Centre for Cell Science, Pune 411007, Maharashtra, India
| | - Srikanth Rapole
- Proteomics Lab, National Centre for Cell Science, Pune 411007, Maharashtra, India
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13
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The effect of combining tenderstretching and electrical stimulation on alpaca (Vicugna pacos) meat tenderness and eating quality. Meat Sci 2018; 145:127-136. [DOI: 10.1016/j.meatsci.2018.06.002] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2018] [Revised: 06/03/2018] [Accepted: 06/03/2018] [Indexed: 11/21/2022]
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14
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Do sarcomere length, collagen content, pH, intramuscular fat and desmin degradation explain variation in the tenderness of three ovine muscles? Meat Sci 2015; 113:51-8. [PMID: 26613188 DOI: 10.1016/j.meatsci.2015.11.013] [Citation(s) in RCA: 61] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2015] [Revised: 11/05/2015] [Accepted: 11/17/2015] [Indexed: 11/24/2022]
Abstract
The longissimus (n=118) (LL), semimembranosus (n=104) (SM) and biceps femoris (n=134) (BF) muscles were collected from lamb and sheep carcases and aged for 5days (LL and SM) and 14days (BF) to study the impact of muscle characteristics on tenderness as assessed by shear force (SF) and sensory evaluation. The impact of gender, animal age, collagen content, sarcomere length (SL), desmin degradation, ultimate pH and intramuscular fat (IMF) on tenderness was examined. The main factors which influenced SF of the LL were IMF, SL and desmin degradation, but for sensory tenderness, IMF, ultimate pH and gender were the main factors. The SF and sensory tenderness of the SM was best predicted by the degree of desmin degradation. For the BF soluble collagen and animal age both influenced SF. Different factors affect tenderness across muscles and not one prediction model applied across all muscles equally well.
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15
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De Palo P, Maggiolino A, Centoducati P, Milella P, Calzaretti G, Tateo A. Is meat quality from Longissimus lumborum samples correlated with other cuts in horse meat? Anim Sci J 2015; 87:428-38. [DOI: 10.1111/asj.12433] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2014] [Revised: 02/27/2015] [Accepted: 03/03/2015] [Indexed: 11/27/2022]
Affiliation(s)
- Pasquale De Palo
- Department of Veterinary Medicine; University “Aldo Moro” of Bari, Valenzano (BA); Italy
| | - Aristide Maggiolino
- Department of Veterinary Medicine; University “Aldo Moro” of Bari, Valenzano (BA); Italy
| | - Pasquale Centoducati
- Department of Veterinary Medicine; University “Aldo Moro” of Bari, Valenzano (BA); Italy
| | - Paola Milella
- Department of Veterinary Medicine; University “Aldo Moro” of Bari, Valenzano (BA); Italy
| | - Giovanna Calzaretti
- Department of Veterinary Medicine; University “Aldo Moro” of Bari, Valenzano (BA); Italy
| | - Alessandra Tateo
- Department of Veterinary Medicine; University “Aldo Moro” of Bari, Valenzano (BA); Italy
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