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Patinho I, Antonelo DS, Delgado EF, Alessandroni L, Balieiro JCC, Contreras Castillo CJ, Gagaoua M. In-depth exploration of the high and normal pH beef proteome: First insights emphasizing the dynamic protein changes in Longissimus thoracis muscle from pasture-finished Nellore bulls over different postmortem times. Meat Sci 2024; 216:109557. [PMID: 38852285 DOI: 10.1016/j.meatsci.2024.109557] [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: 04/11/2024] [Revised: 05/25/2024] [Accepted: 06/03/2024] [Indexed: 06/11/2024]
Abstract
This study aimed to evaluate for the first time the temporal dynamic changes in early postmortem proteome of normal and high ultimate pH (pHu) beef samples from the same cattle using a shotgun proteomics approach. Ten selected carcasses classified as normal (pHu < 5.8; n = 5) or high (pHu ≥ 6.2; n = 5) pHu beef from pasture-finished Nellore (Bos taurus indicus) bulls were sampled from Longissimus thoracis muscle at 30 min, 9 h and 44 h postmortem for proteome comparison. The temporal proteomics profiling quantified 863 proteins, from which 251 were differentially abundant (DAPs) between high and normal pHu at 30 min (n = 33), 9 h (n = 181) and 44 h (n = 37). Among the myriad interconnected pathways regulating pH decline during postmortem metabolism, this study revealed the pivotal role of energy metabolism, cellular response to stress, oxidoreductase activity and muscle system process pathways throughout the early postmortem. Twenty-three proteins overlap among postmortem times and may be suggested as candidate biomarkers to the dark-cutting condition development. The study further evidenced for the first time the central role of ribosomal proteins and histones in the first minutes after animal bleeding. Moreover, this study revealed the disparity in the mechanisms underpinning the development of dark-cutting beef condition among postmortem times, emphasizing multiple dynamic changes in the muscle proteome. Therefore, this study revealed important insights regarding the temporal dynamic changes that occur in early postmortem of high and normal muscle pHu beef, proposing specific pathways to determine the biological mechanisms behind dark-cutting determination.
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Affiliation(s)
- Iliani Patinho
- Department of Agri-food Industry, Food and Nutrition, Luiz de Queiroz College of Agriculture, University of Sao Paulo, Piracicaba, SP 13418-900, Brazil
| | - Daniel S Antonelo
- College of Veterinary Medicine and Animal Science, University of Sao Paulo, Pirassununga, SP 13635-900, Brazil
| | - Eduardo F Delgado
- Department of Animal Science, Luiz de Queiroz College of Agriculture, University of Sao Paulo, Piracicaba, SP 13418-900, Brazil
| | - Laura Alessandroni
- Chemistry Interdisciplinary Project (CHIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri, Camerino 62032, Italy
| | - Júlio C C Balieiro
- College of Veterinary Medicine and Animal Science, University of Sao Paulo, Pirassununga, SP 13635-900, Brazil
| | - Carmen J Contreras Castillo
- Department of Agri-food Industry, Food and Nutrition, Luiz de Queiroz College of Agriculture, University of Sao Paulo, Piracicaba, SP 13418-900, Brazil
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Wang Z, Xing T, Zhang L, Zhao L, Gao F. Dynamic changes of protein lactylation and their correlations with the glycolytic process during the postmortem acidification of broiler breast. Poult Sci 2024; 103:104354. [PMID: 39368431 DOI: 10.1016/j.psj.2024.104354] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2024] [Revised: 09/17/2024] [Accepted: 09/19/2024] [Indexed: 10/07/2024] Open
Abstract
This experiment aimed to reveal the dynamic changes of protein post-translational lactylation modifications and their correlations with the glycolytic process in broiler breast muscle within 48 h of postmortem acidification. The experiment involved 12 male AA broilers, 42 days old, with similar body weights (2.8 ± 0.05 kg). The breast fillets (Pectoralis major) were collected after slaughter, and samples were taken at various time points: 0, 15 min, 30 min, 45 min, 60 min, 2 h, 4 h, 6 h, 8 h, 12 h, 18 h, 24 h, 36 h, and 48 h postmortem. The results showed that the rate of glycogen decline in the muscle was highest at 45 min postmortem, and glycogen levels tended to stabilize at 8 h postmortem. The lactate content in the breast reached its highest level at 4 h postmortem and began to decrease, stabilizing at 24 h postmortem. Additionally, the glycolytic potential increased gradually in the first 4 h postmortem, decreased rapidly from 4 to 8 h. Similarly, lactylation modification levels were highest at 8 h postmortem, but stabilized at 12 h postmortem. During this process, the protein expression of the enzymatic lactylation modifier p300 showed no significant difference, while the content of the nonenzymatic lactylation substrate lactoylglutathione significantly decreased at 8 h and 24 h postmortem. Correlation analysis found that lactylation levels were negatively correlated with glycogen content, glucose content, glycolytic potential, and pH value, while positively correlated with lactate content. Besides, there was a positive correlation between lactylation levels and the protein expression of hexokinase, phosphoglycerate kinase 2, phosphoglucomutase 1, and triosephosphate isomerase. Additionally, lactylation levels were positively correlated with the activities of lactate dehydrogenase and phosphofructokinase. In summary, our experiment elucidated the dynamic changes in the entire glycolytic pathway in broiler pectoral muscle during acidification. During this process, lactylation modifications may participate in the glycolysis process by regulating the protein expression and activity of glycolytic enzymes.
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Affiliation(s)
- Zhenxin Wang
- College of Animal Science and Technology, Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China
| | - Tong Xing
- College of Animal Science and Technology, Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China
| | - Lin Zhang
- College of Animal Science and Technology, Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China
| | - Liang Zhao
- College of Animal Science and Technology, Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China
| | - Feng Gao
- College of Animal Science and Technology, Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China.
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Cai A, Wang S, Li P, Yao Z, Li G. Evaluation of carcass traits, meat quality and the expression of lipid metabolism-related genes in different slaughter ages and muscles of Taihang black goats. Anim Biosci 2024; 37:1483-1494. [PMID: 38419531 PMCID: PMC11222851 DOI: 10.5713/ab.23.0418] [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: 10/14/2023] [Revised: 11/29/2023] [Accepted: 01/09/2024] [Indexed: 03/02/2024] Open
Abstract
OBJECTIVE This study was conducted to investigate the effect of slaughter age on carcass traits, meat quality, and the relative mRNA levels of lipid metabolism-related genes in different muscles of Taihang black goats. METHODS In this study, the triceps brachii (TB), longissimus dorsi (LD) and gluteus (GL) muscles of 15 grazing Taihang black goats slaughtered at the age of 2, 3, and 4 (designated as 2-year-old, 3-year-old, and 4-year-old, respectively) were collected. The differences in carcass shape, meat quality, amino acid composition and lipid metabolism gene expression among Taihang black goats of different ages and from different plant parts were compared. RESULTS Compared with goats at other ages, goats slaughtered at the age of 4 had greater live and carcass weights, meat weights, bone weights and skin areas (p<0.05). LD in the 4-years-old had the lowest cooking loss and moisture content. The crude protein content in the LD of 2-year-old was significantly greater than that in the other age group, and at the age of 2, the LD had the highest crude protein content than TB and GL. The highest fat content was in LD, followed by TB, for goats slaughtered at the age of 4. Eight out of 9 essential amino acids had higher content in the TB compared with other muscles, regardless of age. The total essential amino acid content was highest in the 4-year-old and lowest in the GL muscle at the age of 3. The sterol regulatory element-binding protein-1c (SREBP-1c) and adipose triglyceride lipase (ATGL) genes were significantly more abundant in the TB muscle than in the other muscles for goats slaughtered at the age of 2. At the age of 4, the ATGL and peroxisome proliferator-activated receptor γ (PPARγ) genes were significantly more abundant in the GL than in the LD, while the fatty acid synthase (FAS) genes were significantly less abundant in the GL than in the other muscles. Similarly, compared with those in goats of other ages, the relative mRNA expression levels of the FAS and heart-type fatty acid binding protein (H-FABP) genes in goats slaughtered at the age of 4 were the highest, and the relative mRNA expression of the PPARγ gene was the lowest (p<0.05). The relative mRNA expression of the H-FABP and FAS genes was positively correlated with the intramuscular fat (IMF) content, while the relative mRNA expression levels of the PPARγ and ATGL genes was negatively correlated with the IMF content. CONCLUSION Overall, a better nutritional value was obtained for TB from 4-year-old goats, in which the total essential amino acid and fat contents were greater than those of other muscles. The comprehensive action of lipid metabolism genes was consistent with that of the IMF content, among which the FAS, H-FABP, PPARγ, and ATGL genes had positive and negative effects on the process of IMF deposition in Taihang black goats.
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Affiliation(s)
- Amin Cai
- College of Animal Science and Technology, Henan Agricultural University, Zhengzhou 10466,
China
| | - Shiwei Wang
- College of Animal Science and Technology, Henan Agricultural University, Zhengzhou 10466,
China
| | - Pengtao Li
- College of Animal Science and Technology, Henan Agricultural University, Zhengzhou 10466,
China
| | - Zhaohui Yao
- College of Animal Science and Technology, Henan Agricultural University, Zhengzhou 10466,
China
| | - Gaiying Li
- College of Animal Science and Technology, Henan Agricultural University, Zhengzhou 10466,
China
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Kent MA, Mullen AM, O'Neill E, Álvarez C. Assessing the impact of ultrasound on the rate and extent of early post-mortem glycolysis in bovine Longissimus thoracis et lumborum. Meat Sci 2024; 214:109531. [PMID: 38701701 DOI: 10.1016/j.meatsci.2024.109531] [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: 10/25/2023] [Revised: 04/18/2024] [Accepted: 04/29/2024] [Indexed: 05/05/2024]
Abstract
The rate of pH decline, early post-mortem, has been identified as a key factor that impacts the tenderness of meat, and manipulating this rate of pH decline is highly relevant to ensure consistent high quality meat. Ultrasound is a potential intervention in early post - mortem muscle that may have an impact on the rate of glycolysis through its ability to alter enzyme activity. Following a variety of different ultrasound treatments frequencies (25 and 45 kHz) and durations (15, 30 and 45 min), it was found, when analysed in muscle, that ultrasound treatment duration, specifically the 30 min treatment, and interaction between treatment duration and frequency, had a significant impact on the rate of pH decline, post - treatment. Frequency did not have a significant effect on the rate of pH decline, post - treatment, in muscle. Ultrasound did not have a significant permanent effect on the activity of glycolytic enzymes present in bovine Longissimus lumborum et thoracis muscle, where no significant differences were observed on the rate of pH decline and rate of change of reducing sugars, glycogen and lactic acid, when analysed in an in vitro glycolytic buffer. It seems that the impact observed in intact muscle is not as a consequence of a permanent change in enzymatic activity, instead indicating an impact on conditions in the muscle which enhanced enzyme activity.
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Affiliation(s)
- Mary Ann Kent
- Department of Food Quality and Sensory Analysis, Teagasc Food Research Centre Ashtown, D15 DY05 Dublin, Ireland; School of Food and Nutritional Sciences, University College Cork, Western Road, T12 YN60 Cork, Ireland
| | - Anne Maria Mullen
- Department of Food Quality and Sensory Analysis, Teagasc Food Research Centre Ashtown, D15 DY05 Dublin, Ireland
| | - Eileen O'Neill
- School of Food and Nutritional Sciences, University College Cork, Western Road, T12 YN60 Cork, Ireland
| | - Carlos Álvarez
- Department of Food Quality and Sensory Analysis, Teagasc Food Research Centre Ashtown, D15 DY05 Dublin, Ireland.
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Taylor MJ, Stafford CD, Buhler JF, Dang DS, Alruzzi MA, Najm TA, Gerrard SD, Thornton KJ, van Vliet S, El-Kadi SW, Gerrard DE, Matarneh SK. Inhibition of pyruvate dehydrogenase accelerates anaerobic glycolysis under postmortem simulating conditions. Meat Sci 2024; 213:109510. [PMID: 38598967 DOI: 10.1016/j.meatsci.2024.109510] [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: 11/16/2023] [Revised: 02/01/2024] [Accepted: 04/05/2024] [Indexed: 04/12/2024]
Abstract
This research aimed to explore the potential influence of mitochondria on the rate of anaerobic glycolysis. We hypothesized that mitochondria could reduce the rate of anaerobic glycolysis and pH decline by metabolizing a portion of glycolytic pyruvate. We utilized an in vitro model and incorporated CPI-613 and Avidin to inhibit pyruvate dehydrogenase (PDH) and pyruvate carboxylase (PC), respectively. Four treatments were tested: 400 μM CPI-613, 1.5 U/ml Avidin, 400 μM CPI-613 + 1.5 U/ml Avidin, or control. Glycolytic metabolites and pH of the in vitro model were evaluated throughout a 1440-min incubation period. CPI-613-containing treatments, with or without Avidin, decreased pH levels and increased glycogen degradation and lactate accumulation compared to the control and Avidin treatments (P < 0.05), indicating increased glycolytic flux. In a different experiment, two treatments, 400 μM CPI-613 or control, were employed to track the fates of pyruvate using [13C6]glucose. CPI-613 reduced the contribution of glucose carbon to tricarboxylic acid cycle intermediates compared to control (P < 0.05). To test whether the acceleration of acidification in reactions containing CPI-613 was due to an increase in the activity of key enzymes of glycogenolysis and glycolysis, we evaluated the activities of glycogen phosphorylase, phosphofructokinase, and pyruvate kinase in the presence or absence of 400 μM CPI-613. The CPI-613 treatment did not elicit an alteration in the activity of these three enzymes. These findings indicate that inhibiting PDH increases the rate of anaerobic glycolysis and pH decline, suggesting that mitochondria are potential regulators of postmortem metabolism.
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Affiliation(s)
- Mackenzie J Taylor
- Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan, UT 84322, United States
| | - Chandler D Stafford
- Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan, UT 84322, United States
| | - Jared F Buhler
- Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan, UT 84322, United States
| | - David S Dang
- Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan, UT 84322, United States
| | - Mohammed A Alruzzi
- Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan, UT 84322, United States
| | - Teif A Najm
- Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan, UT 84322, United States
| | - Samuel D Gerrard
- School of Animal Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, United States
| | - Kara J Thornton
- Department of Animal, Dairy and Veterinary Sciences, Utah State University, Logan, UT 84322, United States
| | - Stephan van Vliet
- Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan, UT 84322, United States
| | - Samer W El-Kadi
- School of Animal Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, United States
| | - David E Gerrard
- School of Animal Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, United States
| | - Sulaiman K Matarneh
- Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan, UT 84322, United States.
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6
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Wicks JC, Wivell AL, Beline M, Zumbaugh MD, Bodmer JS, Yen CN, Johnson-Schuster C, Wilson TB, Greiner SP, Johnson SE, Shi TH, Silva SL, Gerrard DE. Determining muscle plasticity and meat quality development of low-input extended fed market-ready steers. Transl Anim Sci 2024; 8:txae064. [PMID: 38770036 PMCID: PMC11103109 DOI: 10.1093/tas/txae064] [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: 12/15/2023] [Accepted: 04/26/2024] [Indexed: 05/22/2024] Open
Abstract
In March 2020, the World Health Organization declared COVID-19 a pandemic, which ultimately led to many meat processors temporarily shutting down or reducing processing capacity. This backlog in processing capacity forced many feedlots to retain cattle for longer periods of time and assume the risk of major market fluctuations. The aim of this study was to understand how a dietary insult affects meat quality and muscle metabolism in market-ready steers (590 kg). Sixteen market-ready (590 kg) commercial Angus crossbred steers were subjected to a maintenance diet of either forage or grain for 60 d. Longissimus lumborum (LL) muscle samples were collected immediately postmortem and processed for characteristics reflecting the underlying muscle fiber type and energy state of the tissue. Despite cattle being subjected to a 60-d feeding period, there were no detectable differences (P > 0.05) in carcass characteristics, color of lean, or ultimate pH (pHu). Moreover, our data show that muscle plasticity is rather resilient, as reflected by lack of significance (P > 0.05) in oxidative and glycolytic enzymes, myosin heavy chain isoforms (MyHC), myoglobin, and mitochondrial DNA (mtDNA) contents. These data show that market-ready steers are capable of withstanding a low-input feeding strategy up to 60 d without dramatically impacting underlying muscle characteristics and meat quality development.
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Affiliation(s)
- Jordan C Wicks
- School of Animal Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA
| | - Alexis L Wivell
- School of Animal Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA
| | - Mariane Beline
- School of Animal Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA
| | - Morgan D Zumbaugh
- Department of Animal Sciences and Industry, Kansas State University, Manhattan, KS 66506, USA
| | - Jocelyn S Bodmer
- School of Animal Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA
| | - Con-Ning Yen
- School of Animal Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA
| | - Chantal Johnson-Schuster
- School of Animal Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA
| | - Thomas B Wilson
- School of Animal Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA
| | - Scott P Greiner
- School of Animal Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA
| | - Sally E Johnson
- School of Animal Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA
| | - Tim H Shi
- School of Animal Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA
| | - Saulo Luz Silva
- Department of Animal Science and Food Engineering, College of Animal Science and Food Engineering, University of SaoPaulo, Pirassununga, SP, 13635-900, Brazil
| | - David E Gerrard
- School of Animal Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA
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7
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Ann Kent M, Maria Mullen A, O'Neill E, Álvarez C. The impact of ultrasound treatment on glycolytic enzymes when applied to crude extracts from early post-mortem bovine muscle. ULTRASONICS SONOCHEMISTRY 2024; 104:106842. [PMID: 38460472 PMCID: PMC10940754 DOI: 10.1016/j.ultsonch.2024.106842] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/04/2023] [Revised: 02/22/2024] [Accepted: 03/01/2024] [Indexed: 03/11/2024]
Abstract
The rate of pH decline post - mortem and its interaction with temperature influences the final tenderness of meat, and therefore, the manipulation of the rate of pH decline is a strategy of interest in order to obtain consistent high quality meat. Ultrasound is a potential early post - mortem carcass intervention, which may alter the rate of glycolysis based on its ability to alter enzyme activity. In this study, homogenates (prepared from early post-mortem Longissimus thoracis et lumborum muscle) were subjected to different ultrasound intensities (0 %/60 %/100 % amp) and treatment durations (15/ 30 min). The effect of these treatments on the inherent activity of the glycolytic enzymes was investigated using an in vitro glycolytic buffer model system. It was found that ultrasound treatment intensity and duration had a significant interactive effect on the rate of pH decline, and on reducing sugars and lactic acid concentrations, specifically following the 100 % amp ultrasound for 30 min treatment and between 30 and 240 min incubation. No significant differences in pH or metabolites content were observed between treatments after 1440 min of incubation. No effect of ultrasound intensity or treatment duration was observed on the degradation of glycogen. Under the reported conditions of this trial, it can be concluded that the application of ultrasound has limited potential to have an impact on the glycolytic pathways in bovine muscle.
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Affiliation(s)
- Mary Ann Kent
- Department of Food Quality and Sensory Analysis, Teagasc Food Research Centre, Ashtown, D15 DY05 Dublin, Ireland; School of Food and Nutritional Sciences, University College Cork, Western Road, T12 YN60 Cork, Ireland
| | - Anne Maria Mullen
- Department of Food Quality and Sensory Analysis, Teagasc Food Research Centre, Ashtown, D15 DY05 Dublin, Ireland
| | - Eileen O'Neill
- School of Food and Nutritional Sciences, University College Cork, Western Road, T12 YN60 Cork, Ireland
| | - Carlos Álvarez
- Department of Food Quality and Sensory Analysis, Teagasc Food Research Centre, Ashtown, D15 DY05 Dublin, Ireland.
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8
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LeMaster MN, Ha M, Dunshea FR, Chauhan S, D'Souza D, Warner RD. Impact of cooking temperature on pork longissimus, and muscle fibre type, on quality traits and protein denaturation of four pork muscles. Meat Sci 2024; 209:109395. [PMID: 38141536 DOI: 10.1016/j.meatsci.2023.109395] [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: 08/02/2023] [Revised: 10/19/2023] [Accepted: 11/20/2023] [Indexed: 12/25/2023]
Abstract
Variations in pork quality impact consumer acceptance, and fibre type differences between muscles contribute to this variation. The aim was to investigate the influence of variations in muscle fibre types and protein denaturation peaks across four pork muscles and the influence of ageing and cooking temperature on longissimus quality traits. The longissimus, masseter, cutaneous trunci, and psoas major from 13 carcases were removed 1-day postmortem and subjected to 0- or 14-days ageing (d0, d14). Quality traits, protein denaturation peak temperature (DSC), fibre diameter and fibre type proportions were measured. Cook loss for longissimus was similar on d0 and d14, but was higher on d14 for masseter, cutaneous trunci, and psoas major. Warner-Bratzler shear force was highest, and ultimate pH was lowest, for longissimus, and similar among cutaneous trunci, masseter, and psoas major. Masseter had lowest L* and highest a* and longissimus and cutaneous trunci had highest L* and lowest a*. The DSC temperature peaks for longissimus occurred at lower temperatures relative to the other muscles. Fibre diameter was largest for type-IIb fibres relative to type-IIa and type-I. Longissimus and cutaneous trunci had predominantly type-IIb glycolytic (71%, 51% respectively), masseter had predominantly type-IIa intermediate (50%) and psoas major had predominantly type-I oxidative (48%) fibres. The glycolytic longissimus had the lowest DSC temperature peaks and the lowest quality meat. Masseter had the highest proportion of type-I fibres but was generally similar in quality traits to psoas major, and also similar to cutaneous trunci which had more glycolytic fibres than masseter.
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Affiliation(s)
- Michelle N LeMaster
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - Minh Ha
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - Frank R Dunshea
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, Victoria 3010, Australia; Faculty of Biological Sciences, The University of Leeds, Leeds LS2 9JT, UK
| | - Surinder Chauhan
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, Victoria 3010, Australia
| | | | - Robyn D Warner
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, Victoria 3010, Australia.
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9
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Cao J, Yan H, Ye B, Shen Y, Liu L. Effects of Maillard reaction products on myoglobin-mediated lipid oxidation during refrigerated storage of carp. Food Chem 2024; 434:137465. [PMID: 37716148 DOI: 10.1016/j.foodchem.2023.137465] [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: 04/20/2023] [Revised: 08/25/2023] [Accepted: 09/11/2023] [Indexed: 09/18/2023]
Abstract
Lipid oxidation is the major cause of quality deterioration in freshwater fish, especially mediated by myoglobin (Mb). This study aimed to investigate the antioxidant mechanism of Maillard reaction products (MRPs) in Mb-mediated lipid oxidation in common carp (Cyprinus carpio). MRPs exhibited promising antioxidant and antimicrobial capacities based on the reduced content of peroxide and thiobarbituric acid-reactive substances and inhibited microbial growth. MRPs inhibited the oxidation of Mb by lowering the transfer from oxymyoglobin to metmyoglobin and improving the stability of heme iron. The correlation analysis showed that MRPs regulated the formation of free radicals by maintaining the reduced structure of Mb and the integrity of heme iron, and also directly inhibited the formation of oxidation products in a chain radical reaction. The texture and electronic nose analysis indicated that MRPs could delay the structural disruption and flavor deterioration of surimi. Therefore, MRPs could effectively inhibit Mb-induced lipid oxidation and further control the resulting changes in the flavor and texture of surimi.
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Affiliation(s)
- Jiarong Cao
- College of Food Science, Shenyang Agricultural University, No. 120 Dongling Road, Shenyang, Liaoning 110866, China
| | - Haixia Yan
- College of Food Science, Shenyang Agricultural University, No. 120 Dongling Road, Shenyang, Liaoning 110866, China
| | - Bo Ye
- College of Food Science, Shenyang Agricultural University, No. 120 Dongling Road, Shenyang, Liaoning 110866, China; Liaoning Modern Agricultural Engineering Center, Changjiang North Street No. 39, Shenyang, Liaoning 110031, China
| | - Yixiao Shen
- College of Food Science, Shenyang Agricultural University, No. 120 Dongling Road, Shenyang, Liaoning 110866, China
| | - Ling Liu
- College of Food Science, Shenyang Agricultural University, No. 120 Dongling Road, Shenyang, Liaoning 110866, China.
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10
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Drevin M, Plötz M, Krischek C. Investigation of the Suitability of a Combination of Ethyl-Να-dodecanyl-L-arginat_HCl (LAE) and Starter Culture Bacteria for the Reduction of Bacteria from Fresh Meat of Different Animal Species. Foods 2023; 12:4138. [PMID: 38002195 PMCID: PMC10670078 DOI: 10.3390/foods12224138] [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: 10/25/2023] [Revised: 11/10/2023] [Accepted: 11/14/2023] [Indexed: 11/26/2023] Open
Abstract
Meat can be contaminated with (pathogenic) microorganisms during slaughter, dissection and packaging. Therefore, preservation technologies are frequently used to reduce the risk of (fatal) human infections due to the consumption of meat. In this study, we first investigated, if the application of ethyl-Nα-dodecanyl-L-arginate hydrochloride (LAE) and the starter culture bacteria Staphylococcus carnosus and Lactobacillus sakei, either single or in combination, influences the bacteria number on pork, chicken meat and beef, inoculated with Brochothrix (Br.) thermosphacta (all meat species) or Salmonella (S.) Typhimurium (pork), Campylobacter (C.) jejuni (chicken) and Listeria (L.) monocytogenes (beef), before packaging under modified atmosphere and on days 7 and 14 of storage. To evaluate effects of the treatment on the appearance during storage, additionally, the physicochemical parameters color and myoglobin redox form percentages were analyzed. LAE regularly resulted in a significant reduction of the number of all bacteria species on day 1 of storage, whereas up to day 14 of storage, the preservation effect did not persist in nearly all samples, except in the beef with Br. thermosphacta. However, with the starter culture bacteria on day 1, only L. monocytogenes on beef was significantly reduced. Interestingly, on day 7 of storage, this reducing effect was also found with S. Typhimurium on pork. Br. thermosphacta, which was principally not influenced by the starter culture bacteria. The combinatory treatment mainly resulted in no additional effects, except for the S. Typhimurium and Br. thermosphacta results on pork on day 7 and the Br. thermosphacta results on beef on day 14. The physicochemical parameters were not influenced by the single and combinatory treatment. The results indicate that LAE was mainly responsible for the antimicrobial effects and that a combination with starter culture bacteria should be individually evaluated for the meat species.
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Affiliation(s)
| | | | - Carsten Krischek
- Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, 30173 Hannover, Germany (M.P.)
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11
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An W, Huang Z, Mao Z, Qiao T, Jia G, Zhao H, Liu G, Chen X. Dietary Taurine Supplementation Improves the Meat Quality, Muscle Fiber Type, and Mitochondrial Function of Finishing Pigs. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:15331-15340. [PMID: 37801406 DOI: 10.1021/acs.jafc.3c01163] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/08/2023]
Abstract
This study investigated the effects of dietary supplementation with taurine (TAU) on the meat quality, muscle fiber type, and mitochondrial function of finishing pigs. The results demonstrated that TAU significantly increased the a* value while decreasing b*45 min, L*24 h, and drip loss24 h and drip loss48 h in the longissimus dorsi (LD) muscle. Dietary supplemented with TAU reduced the content of lactate and the glycolytic potential (GP) in the LD muscle. Dietary supplemented with TAU enhanced the oxidative fiber-related gene expression as well as increased succinic dehydrogenase and malate dehydrogenase activities while reducing lactate dehydrogenase activity. Furthermore, dietary supplementation with TAU increased the contents of mtDNA and ATP and mitochondrial function-related gene expression. Moreover, TAU enhanced the mRNA expressions of calcineurin (CaN) and nuclear factor of activated T cells c1 (NFATc1) and protein expressions of CNA and NFATc1. The results indicate that dietary TAU supplementation improves meat quality and mitochondrial biogenesis and function and promotes muscle fiber-type conversion from the glycolytic fiber to the oxidative fiber via the CaN/NFATc1 pathway.
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Affiliation(s)
- Wenting An
- Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education, Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu, Sichuan 611130, P. R. China
| | - Zhiqing Huang
- Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education, Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu, Sichuan 611130, P. R. China
| | - Zhengyu Mao
- Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education, Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu, Sichuan 611130, P. R. China
| | - Tianlei Qiao
- Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education, Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu, Sichuan 611130, P. R. China
| | - Gang Jia
- Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education, Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu, Sichuan 611130, P. R. China
| | - Hua Zhao
- Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education, Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu, Sichuan 611130, P. R. China
| | - Guangmang Liu
- Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education, Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu, Sichuan 611130, P. R. China
| | - Xiaoling Chen
- Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education, Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu, Sichuan 611130, P. R. China
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12
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LeMaster MN, Warner RD, Chauhan SS, D'Souza DN, Dunshea FR. Meta-Regression Analysis of Relationships between Fibre Type and Meat Quality in Beef and Pork-Focus on Pork. Foods 2023; 12:foods12112215. [PMID: 37297460 DOI: 10.3390/foods12112215] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 05/23/2023] [Accepted: 05/25/2023] [Indexed: 06/12/2023] Open
Abstract
This meta-regression analysis was conducted to identify the relationship between fibretype cross-sectional area (CSA) and frequency (%) and meat quality traits, especially tenderness (sensory and Warner-Bratzler Shear Force, WBSF). Literature searches were conducted using specific keywords which resulted in 32 peer-reviewed manuscripts that contained averages and correlation coefficients for fibre type (frequency and CSA) and quality traits of longissimus muscle for beef and pork (7 and 25 studies respectively). Correlations were analysed in meta-regression using R-Studio and linear regression was also conducted. For the combined beef and pork analysis, only pH, WBSF, and drip loss were associated with fibre type frequency and CSA (p < 0.05 for all). Limiting the analysis to pork, the key results were frequency of type I fibres were associated with decreased drip loss, increased cook loss, decreased lightness (L*) and increased sensory tenderness whereas frequency of type IIb fibres were associated with increased drip loss (p < 0.05 for all). In addition, the CSA of type I and IIb fibres was associated with colour traits lightness and redness (p < 0.05 for all). Future research should focus on fibre type across breeds and muscles to further understand the impacts of fibre type frequency and CSA on quality.
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Affiliation(s)
- Michelle N LeMaster
- School of Agriculture, Food and Ecosystem Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Robyn D Warner
- School of Agriculture, Food and Ecosystem Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Surinder S Chauhan
- School of Agriculture, Food and Ecosystem Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
| | | | - Frank R Dunshea
- School of Agriculture, Food and Ecosystem Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
- Faculty of Biological Sciences, University of Leeds, Leeds LS2 9JT, UK
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13
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Zou B, Shao L, Liu Y, Sun Y, Li X, Dai R. Muscle fiber characteristics and apoptotic factor differences in beef Longissimus lumborum and Psoas major during early postmortem. Meat Sci 2023; 198:109092. [PMID: 36603399 DOI: 10.1016/j.meatsci.2022.109092] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2022] [Revised: 11/22/2022] [Accepted: 12/29/2022] [Indexed: 01/01/2023]
Abstract
This study was conducted to study muscle fiber characteristics and apoptotic factor differences within 24 h postmortem of bovine longissimus lumborum (LL) and psoas major (PM). Compared to LL, PM had a higher proportion of type I fibers and lower proportion of type II fibers. PM also had higher ROS levels. For bcl-2 family proteins, anti-apoptotic BCL-2 level was lower and pro-apoptotic BAX level was higher in PM. For caspases, at 1 h postmortem, gene and protein expression level of caspase-3 and caspase-9 was higher in PM than that of LL. The levels of DNA damage apoptotic factors ABL1, AIF and ENDOG was higher in PM than in LL. The results suggested that apoptotic gene and protein expression were different in muscles with different fiber type composition. These findings provided insights into muscle fiber and apoptotic factor differences during early postmortem in bovine PM and LL.
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Affiliation(s)
- Bo Zou
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Lele Shao
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Yana Liu
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Yingying Sun
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Xingmin Li
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Ruitong Dai
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China.
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14
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iTRAQ-based proteomic analysis reveals the underlying mechanism of postmortem tenderization of refrigerated porcine Longissimus thoracis et lumborum muscle. Meat Sci 2023; 197:109068. [PMID: 36495834 DOI: 10.1016/j.meatsci.2022.109068] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2022] [Revised: 11/20/2022] [Accepted: 11/29/2022] [Indexed: 12/03/2022]
Abstract
The isobaric tags for relative and absolute quantitation (iTRAQ) technology was used for differential proteomic analysis of refrigerated porcine Longissimus thoracis et lumborum (LTL) muscle at different time points postmortem (45 min, 4 h, 8 h, 12 h, 24 h, 48 h, 72 h and 96 h) to mechanistically elucidate the postmortem tenderization. Compared with the proteins identified in porcine LTL muscle at 45 min postmortem (control), 862 proteins were significantly expressed at 4 h, 8 h, 12 h, 24 h, 48 h, 72 h and 96 h postmortem. Moreover, clustering and path analysis showed that the quality traits of porcine LTL muscle, including pH, shear force, myofibril fragmentation index, correlated significantly with 2, 6 and 6 differentially expressed proteins, respectively, with the lowest or highest expression at 8 h or 12 h postmortem. Overall, the tenderness of refrigerated porcine LTL muscle might be significantly affected by changes in quality traits at 8 h and 12 h postmortem.
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15
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Toomik E, Rood L, Bowman JP, Kocharunchitt C. Microbial spoilage mechanisms of vacuum-packed lamb meat: A review. Int J Food Microbiol 2023; 387:110056. [PMID: 36563532 DOI: 10.1016/j.ijfoodmicro.2022.110056] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Revised: 12/04/2022] [Accepted: 12/05/2022] [Indexed: 12/13/2022]
Abstract
Lamb meat is an important export commodity, however chilled vacuum-packed (VP) lamb has approximately half the shelf-life of beef under the same storage conditions. This makes the industry more vulnerable to financial losses due to long shipping times and unexpected spoilage. Understanding the spoilage mechanisms of chilled VP lamb in relation to VP beef is important for developing effective strategies to extend the shelf-life of lamb. This review has discussed various key factors (i.e., pH, fat, and presence of bone) that have effects on microbial spoilage of VP lamb contributing to its shorter shelf-life relative to VP beef. A range of bacterial organisms and their metabolisms in relevance to lamb spoilage are also discussed. The data gap in the literature regarding the potential mechanisms of spoilage in VP red meat is highlighted. This review has provided the current understanding of key factors affecting the shelf-life of VP lamb relative to VP beef. It has also identified key areas of research to further understand the spoilage mechanisms of VP lamb. These include investigating the potential influence of fat and bone (including bone marrow) on the shelf-life, as well as assessing changes in the meat metabolome as the spoilage microbial community is developing using an integrated approach. Such new knowledge would aid the development of effective approaches to extend the shelf-life of VP lamb.
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Affiliation(s)
- Elerin Toomik
- Centre for Food Safety and Innovation, Tasmanian Institute of Agriculture, University of Tasmania, Private Bag 54, Hobart, TAS 7001, Australia.
| | - Laura Rood
- Centre for Food Safety and Innovation, Tasmanian Institute of Agriculture, University of Tasmania, Private Bag 54, Hobart, TAS 7001, Australia
| | - John P Bowman
- Centre for Food Safety and Innovation, Tasmanian Institute of Agriculture, University of Tasmania, Private Bag 54, Hobart, TAS 7001, Australia
| | - Chawalit Kocharunchitt
- Centre for Food Safety and Innovation, Tasmanian Institute of Agriculture, University of Tasmania, Private Bag 54, Hobart, TAS 7001, Australia
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16
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Listyarini K, Sumantri C, Rahayu S, Islam MA, Akter SH, Uddin MJ, Gunawan A. Hepatic Transcriptome Analysis Reveals Genes, Polymorphisms, and Molecules Related to Lamb Tenderness. Animals (Basel) 2023; 13:ani13040674. [PMID: 36830461 PMCID: PMC9951696 DOI: 10.3390/ani13040674] [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: 12/16/2022] [Revised: 02/08/2023] [Accepted: 02/10/2023] [Indexed: 02/17/2023] Open
Abstract
Tenderness is a key meat quality trait that determines the public acceptance of lamb consumption, so genetic improvement toward lamb with higher tenderness is pivotal for a sustainable sheep industry. However, unravelling the genomics controlling the tenderness is the first step. Therefore, this study aimed to identify the transcriptome signatures and polymorphisms related to divergent lamb tenderness using RNA deep sequencing. Since the molecules and enzymes that control muscle growth and tenderness are metabolized and synthesized in the liver, hepatic tissues of ten sheep with divergent phenotypes: five high- and five low-lamb tenderness samples were applied for deep sequencing. Sequence analysis identified the number of reads ranged from 21.37 to 25.37 million bases with a mean value of 22.90 million bases. In total, 328 genes are detected as differentially expressed (DEGs) including 110 and 218 genes that were up- and down-regulated, respectively. Pathway analysis showed steroid hormone biosynthesis as the dominant pathway behind the lamb tenderness. Gene expression analysis identified the top high (such as TP53INP1, CYP2E1, HSD17B13, ADH1C, and LPIN1) and low (such as ANGPTL2, IGFBP7, FABP5, OLFML3, and THOC5) expressed candidate genes. Polymorphism and association analysis revealed that mutation in OLFML3, ANGPTL2, and THOC5 genes could be potential candidate markers for tenderness in sheep. The genes and pathways identified in this study cause variation in tenderness, thus could be potential genetic markers to improve meat quality in sheep. However, further validation is needed to confirm the effect of these markers in different sheep populations so that these could be used in a selection program for lamb with high tenderness.
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Affiliation(s)
- Kasita Listyarini
- Graduate School of Animal Production and Technology, Faculty of Animal Science, IPB University, Bogor 16680, Indonesia
| | - Cece Sumantri
- Department of Animal Production and Technology, Faculty of Animal Science, IPB University, Bogor 16680, Indonesia
| | - Sri Rahayu
- Department of Animal Production and Technology, Faculty of Animal Science, IPB University, Bogor 16680, Indonesia
| | - Md. Aminul Islam
- Immunogenomics and Alternative Medicine (IAM) Laboratory, Department of Medicine, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
| | - Syeda Hasina Akter
- Faculty of Veterinary Science, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
| | - Muhammad Jasim Uddin
- School of Veterinary Medicine, Murdoch University, Murdoch, WA 6150, Australia
- Center for Biosecurity and One Health, Harry Butler Institute, Murdoch University, Murdoch, WA 6150, Australia
- Correspondence: (M.J.U.); (A.G.)
| | - Asep Gunawan
- Department of Animal Production and Technology, Faculty of Animal Science, IPB University, Bogor 16680, Indonesia
- Correspondence: (M.J.U.); (A.G.)
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17
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Żurek J, Rudy M, Stanisławczyk R, Duma-Kocan P. The Effect of Kosher Determinants of Beef on Its Color, Texture Profile and Sensory Evaluation. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2023; 20:1378. [PMID: 36674131 PMCID: PMC9858953 DOI: 10.3390/ijerph20021378] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/29/2022] [Revised: 01/09/2023] [Accepted: 01/11/2023] [Indexed: 06/17/2023]
Abstract
Traditional ritual slaughter is an underlying practice in religious Jewish communities and it translates into eating in accordance with core beliefs. This paper aims to comprehensively analyze factors determining the kosher status of beef (sex, slaughter method, and muscle type) and assess their impact on selected quality properties, such as color or texture profile. Sensory evaluation was also performed. The muscles were obtained from 80 carcasses (50% of heifers and 50% of young bulls). The experimental results indicate that each studied kosherness determinant influenced beef quality properties. The process of koshering caused the darkening of beef and lowered the share of color parameters red (a*) and yellow (b*). The influence of the type of slaughter on the values of adhesiveness, gumminess, and chewiness of beef was confirmed; higher values were mostly obtained in the muscles of cattle from kosher slaughter. As to sensory evaluation, the study showed that in the case of muscle type, the sex and slaughter method positively influenced only some of the properties.
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Affiliation(s)
- Jagoda Żurek
- Department of Financial Markets and Public Finance, Institute of Economics and Finance, College of Social Sciences, University of Rzeszow, Cwiklinskiej 2, 35-601 Rzeszów, Poland;
| | - Mariusz Rudy
- Department of Agricultural Processing and Commodity Science, Institute of Food and Nutrition Technology, College of Natural Sciences, University of Rzeszow, Zelwerowicza 4, 35-601 Rzeszów, Poland; (R.S.); (P.D.-K.)
| | - Renata Stanisławczyk
- Department of Agricultural Processing and Commodity Science, Institute of Food and Nutrition Technology, College of Natural Sciences, University of Rzeszow, Zelwerowicza 4, 35-601 Rzeszów, Poland; (R.S.); (P.D.-K.)
| | - Paulina Duma-Kocan
- Department of Agricultural Processing and Commodity Science, Institute of Food and Nutrition Technology, College of Natural Sciences, University of Rzeszow, Zelwerowicza 4, 35-601 Rzeszów, Poland; (R.S.); (P.D.-K.)
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18
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Kiyimba F, Cassens D, Hartson SD, Rogers J, Habiger J, Mafi GG, Ramanathan R. Integrative proteomics and metabolomics profiling to understand the biochemical basis of beef muscle darkening at a slightly elevated pH. J Anim Sci 2023; 101:skac376. [PMID: 36638080 PMCID: PMC9838797 DOI: 10.1093/jas/skac376] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Accepted: 11/14/2022] [Indexed: 01/14/2023] Open
Abstract
Previous studies investigated the biochemical basis of dark-cutting conditions at elevated muscle pH (above 6), but the molecular basis at slightly above normal pH (between 5.6 and 5.8) is still unclear. The objective was to determine protein and metabolite profiles to elucidate postmortem muscle darkening at slightly elevated pH. Loins were selected based on the criteria established in our laboratory before sample collections, such as pH less than 5.8, L* values (muscle lightness) less than 38, and not discounted by the grader (high-pH beef with dark color are discounted and not sold in retail stores). Six bright red loins (longissimus lumborum) at normal-pH (average pH = 5.57) and six dark-colored strip loins at slightly elevated pH (average pH = 5.70) from A maturity carcasses were obtained within 72-h postmortem from a commercial beef purveyor. Surface color, oxygen consumption, metmyoglobin reducing activity, protein, and metabolite profiles were determined on normal-pH and dark-colored steaks at slightly elevated pH. Enzymes related to glycogen metabolism and glycolytic pathways were more differently abundant than metabolites associated with these pathways. The results indicated that oxygen consumption and metmyoglobin reducing activity were greater (P < 0.05) in darker steaks than normal-pH steaks. Enzymes involved with glycogen catabolic pathways and glycogen storage disease showed lower abundance in dark beef. The tricarboxylic acid metabolite, aconitic acid, was overabundant in darker-colored beef than normal-pH beef, but glucose derivative metabolites were less abundant. The majority of glycogenolytic proteins and metabolites reported as overabundant in the previous dark-cutting studies at high pH (>6.4) also did not show significant differences in the current study. Therefore, our data suggest enzymes involved in glycogen metabolism, in part, create a threshold for muscle darkening than metabolites.
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Affiliation(s)
- Frank Kiyimba
- Department of Animal and Food Sciences, Oklahoma State University, Stillwater, Ok 74078, USA
| | - Drew Cassens
- Department of Animal Science, Tarleton State University, Stephenville, TX 76402, USA
| | - Steven D Hartson
- Department of Biochemistry and Molecular Biology, Oklahoma State University, Stillwater, OK 74078, USA
| | - Janet Rogers
- Department of Biochemistry and Molecular Biology, Oklahoma State University, Stillwater, OK 74078, USA
| | - Joshua Habiger
- Department of Statistics, Oklahoma State University, Stillwater, OK 74078, USA
| | - Gretchen G Mafi
- Department of Animal and Food Sciences, Oklahoma State University, Stillwater, Ok 74078, USA
| | - Ranjith Ramanathan
- Department of Animal and Food Sciences, Oklahoma State University, Stillwater, Ok 74078, USA
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19
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Xiao Y, Zhao J, Zhang X, Jiao Y, Liu Y. Analysis of quality changes of Hengshan goat hindquarter meat at four storage temperatures. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2023.105129] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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20
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Sayed-Ahmed ETA, Salah KBH, El-Mekkawy RM, Rabie NA, Ashkan MF, Alamoudi SA, Alruhaili MH, Al Jaouni SK, Almuhayawi MS, Selim S, Saad AM, Namir M. The Preservative Action of Protein Hydrolysates from Legume Seed Waste on Fresh Meat Steak at 4 °C: Limiting Unwanted Microbial and Chemical Fluctuations. Polymers (Basel) 2022; 14:polym14153188. [PMID: 35956703 PMCID: PMC9371118 DOI: 10.3390/polym14153188] [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: 06/16/2022] [Revised: 07/24/2022] [Accepted: 07/28/2022] [Indexed: 02/04/2023] Open
Abstract
Valorizing agricultural wastes to preserve food or to produce functional food is a general trend regarding the global food shortage. Therefore, natural preservatives were developed from the seed waste of the cluster bean and the common bean to extend the shelf life of fresh buffalo meat steak and boost its quality via immersion in high-solubility peptides, cluster bean protein hydrolysate (CBH), and kidney bean protein hydrolysate (RCH). The CBH and the RCH were successfully obtained after 60 min of pepsin hydrolysis with a hydrolysis degree of 27−30%. The SDS-PAGE electropherogram showed that at 60 min of pepsin hydrolysis, the CBH bands disappeared, and RCH (11−48 kD bands) nearly disappeared, assuring the high solubility of the obtained hydrolysates. The CBH and the RCH have considerable antioxidant activity compared to ascorbic acid, antimicrobial activity against tested microorganisms compared to antibiotics, and significant functional properties. The CBH and the RCH (500 µg/mL) successfully scavenged 93 or 89% of DPPH radicals. During the 30-day cold storage (4 °C), the quality of treated and untreated fresh meat steaks was monitored. Protein hydrolysates (500 g/g) inhibited lipid oxidation by 130−153% compared to the control and nisin and eliminated 31−55% of the bacterial load. The CBH and the RCH (500 µg/g) significantly enhanced meat redness (a* values). The protein maintained 80−90% of the steak’s flavor and color (p < 0.05). In addition, it increased the juiciness of the steak. CBH and RCH are ways to valorize wastes that can be safely incorporated into novel foods.
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Affiliation(s)
| | - Karima Bel Hadj Salah
- Biological Sciences Department, College of Science & Arts, King Abdulaziz University, Rabigh 21911, Saudi Arabia
- Laboratory of Transmissible Diseases and Biologically Active Substances, Faculty of Pharmacy, University of Monastir, Monastir 5089, Tunisia
| | - Rasha M. El-Mekkawy
- Department of Botany and Microbiology, Faculty of Science, Zagazig University, Zagazig 44511, Egypt
| | - Nourhan A. Rabie
- Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt
| | - Mada F. Ashkan
- Biological Sciences Department, College of Science & Arts, King Abdulaziz University, Rabigh 21911, Saudi Arabia
| | - Soha A. Alamoudi
- Biological Sciences Department, College of Science & Arts, King Abdulaziz University, Rabigh 21911, Saudi Arabia
| | - Mohammed H. Alruhaili
- Medical Microbiology and Parasitology Department, Faculty of Medicine, King AbdulAziz University, Jeddah 21589, Saudi Arabia
| | - Soad K. Al Jaouni
- Department of Hematology/Oncology, Yousef Abdulatif Jameel Scientific Chair of Prophetic Medicine Application, Faculty of Medicine, King Abdulaziz University, Jeddah 21589, Saudi Arabia
| | - Mohammed S. Almuhayawi
- Medical Microbiology and Parasitology Department, Faculty of Medicine, King AbdulAziz University, Jeddah 21589, Saudi Arabia
| | - Samy Selim
- Department of Clinical Laboratory Sciences, College of Applied Medical Sciences, Jouf University, Sakaka 72388, Saudi Arabia
- Correspondence: (S.S.); (A.M.S.)
| | - Ahmed M. Saad
- Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt
- Correspondence: (S.S.); (A.M.S.)
| | - Mohammad Namir
- Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt
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21
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Davoli R, Vegni J, Cesarani A, Dimauro C, Zappaterra M, Zambonelli P. Identification of differentially expressed genes in early-postmortem Semimembranosus muscle of Italian Large White heavy pigs divergent for glycolytic potential. Meat Sci 2022; 187:108754. [DOI: 10.1016/j.meatsci.2022.108754] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2021] [Revised: 01/18/2022] [Accepted: 02/01/2022] [Indexed: 10/19/2022]
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22
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Kirkpatrick LT, Elgin JM, Matarneh SK, Wicks JC, Daniels RP, Yen CN, Bodmer JS, Zumbaugh MD, El-Kadi SW, Silva SL, Shi TH, Gerrard DE. Inherent factors influence color variations in semimembranosus muscle of pigs. Meat Sci 2021; 185:108721. [PMID: 34923395 DOI: 10.1016/j.meatsci.2021.108721] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Revised: 12/01/2021] [Accepted: 12/04/2021] [Indexed: 10/19/2022]
Abstract
Variations in color, though a quality frustration, are common across the face of fresh and processed hams. Herein, we measured objective color across the semimembranosus (SM) muscle early postmortem and at 1440 min, then compared these differences against biochemical and metabolic characteristics responsible for pork quality development. Color (L*, a*) differed (P < 0.001) by zone and time but no interaction was evident. Lactate content and pH were highly correlated (R2 = 0.92) at 30 min, but weakened (R2 = 0.161412) by 1440 min. Lactate anaplerosis was not responsible for this lack of relationship. Glycolytic potential also differed across zone (P < 0.001) and time (P < 0.005). Differences in myoglobin expression and abundance, as well as mitochondrial DNA were notable (P < 0.05) across zone. These data suggest inherent differences in SM muscle are key determinants of ham color variation, while postmortem metabolism may play a lesser role in driving this quality attribute.
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Affiliation(s)
- L T Kirkpatrick
- Department of Animal and Poultry Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA
| | - J M Elgin
- Department of Animal and Poultry Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA
| | - S K Matarneh
- Department of Animal and Poultry Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA
| | - J C Wicks
- Department of Animal and Poultry Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA
| | - R P Daniels
- Department of Animal and Poultry Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA
| | - C-N Yen
- Department of Animal and Poultry Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA
| | - J S Bodmer
- Department of Animal and Poultry Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA
| | - M D Zumbaugh
- Department of Animal and Poultry Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA
| | - S W El-Kadi
- Department of Animal and Poultry Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA
| | - S L Silva
- Department of Animal and Poultry Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA
| | - T H Shi
- Department of Animal and Poultry Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA
| | - D E Gerrard
- Department of Animal and Poultry Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA.
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23
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Warner RD, Wheeler TL, Ha M, Li X, Bekhit AED, Morton J, Vaskoska R, Dunshea FR, Liu R, Purslow P, Zhang W. Meat tenderness: advances in biology, biochemistry, molecular mechanisms and new technologies. Meat Sci 2021; 185:108657. [PMID: 34998162 DOI: 10.1016/j.meatsci.2021.108657] [Citation(s) in RCA: 60] [Impact Index Per Article: 20.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2021] [Revised: 08/09/2021] [Accepted: 08/10/2021] [Indexed: 12/17/2022]
Abstract
Meat tenderness is an important quality trait critical to consumer acceptance, and determines satisfaction, repeat purchase and willingness-to-pay premium prices. Recent advances in tenderness research from a variety of perspectives are presented. Our understanding of molecular factors influencing tenderization are discussed in relation to glycolysis, calcium release, protease activation, apoptosis and heat shock proteins, the use of proteomic analysis for monitoring changes, proteomic biomarkers and oxidative/nitrosative stress. Each of these structural, metabolic and molecular determinants of meat tenderness are then discussed in greater detail in relation to animal variation, postmortem influences, and changes during cooking, with a focus on recent advances. Innovations in postmortem technologies and enzymes for meat tenderization are discussed including their potential commercial application. Continued success of the meat industry relies on ongoing advances in our understanding, and in industry innovation. The recent advances in fundamental and applied research on meat tenderness in relation to the various sectors of the supply chain will enable such innovation.
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Affiliation(s)
- Robyn D Warner
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, Melbourne University, Parkville 3010, Australia.
| | - Tommy L Wheeler
- U.S. Department of Agriculture, Agricultural Research Service, U.S. Meat Animal Research Center, Clay Center, Nebraska 68933, USA
| | - Minh Ha
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, Melbourne University, Parkville 3010, Australia
| | - Xin Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | | | - James Morton
- Department of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, Christchurch, New Zealand
| | - Rozita Vaskoska
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, Melbourne University, Parkville 3010, Australia
| | - Frank R Dunshea
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, Melbourne University, Parkville 3010, Australia; Faculty of Biological Sciences, University of Leeds, Leeds LS2 9JT, United Kingdom
| | - Rui Liu
- School of Food Science and Technology, Yangzhou University, Yangzhou, Jiangsu 225127, PR China
| | - Peter Purslow
- Tandil Centre for Veterinary Investigation (CIVETAN), National University of Central Buenos Aires Province, Tandil B7001BBO, Argentina
| | - Wangang Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
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Bogdanowicz J, Modzelewska-Kapituła M, Białobrzewski I, Mozolewski W. Biochemical and textural changes in beef from bulls and steers of different crossbreeds shortly after slaughter and during ageing. Meat Sci 2021; 183:108641. [PMID: 34365254 DOI: 10.1016/j.meatsci.2021.108641] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2021] [Revised: 07/30/2021] [Accepted: 08/01/2021] [Indexed: 01/23/2023]
Abstract
The aim of this study was to investigate the course of glycogenolysis, ATP breakdown and fragmentation of myofibrillar proteins in the semitendinosus muscle of a progeny of Limousin×Holstein-Friesian (LMx) and Charolaise×Holstein-Friesian (CHx) (bulls and steers) and to describe the changes in the above parameters over time and its relationship with beef texture. The hypothesis that beef from bulls and steers of different crossbreeds required the same ageing time to achieve satisfactory tenderness was also tested. Cattle crossbreeding did not affect the amount of muscle glycogen, and castration did not differentiate it until 3 h post-mortem. The interaction between crossbreeding and castration was found, and the highest shear force values were observed in CHx bulls, whereas the lowest was in CHx steers. Beef obtained from CHx was found to be more predestined to short ageing, and LMx required longer ageing to achieve good tenderness. The R-values more strongly influenced subsequent beef texture than pH values.
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Affiliation(s)
- Julia Bogdanowicz
- 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.
| | - Ireneusz Białobrzewski
- Department of Systems Engineering, Faculty of Technical Sciences, University of Warmia and Mazury in Olsztyn, ul. Heweliusza 14, 10-724 Olsztyn, Poland
| | - Wacław Mozolewski
- 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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25
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The influence of age and gender on the quality of raw and roasted wild boars (Sus scrofa) meat. Meat Sci 2021; 181:108600. [PMID: 34118570 DOI: 10.1016/j.meatsci.2021.108600] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2021] [Revised: 05/13/2021] [Accepted: 06/04/2021] [Indexed: 11/22/2022]
Abstract
The aim of this study was to determine the influence of age and gender on the chemical composition, colour, texture and sensory attributes of wild boars meat (Sus scrofa, n = 48). The animals were analysed in 6 groups (n = 8), differed in age (piglets below 1 year, yearlings 1-2 years, and adults over 2 years) and gender (male and female). Protein content in raw meat was affected by age, whereas in roasted meat by animals gender. Colour parameters, excluding lightness, were affected by animals age and values of a*, b* and C increased along the animal age. Roasted meat from piglets showed the lowest hardness and chewiness in TPA test, however shear force was similar for piglets and yearling, yet lower than adults. Age affected sensory quality of roasted meat and meat from yearlings was scored higher than from adults. The results of the study clearly indicate the predominant influence of wild boar age over gender on the meat quality.
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26
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Zuber EA, Outhouse AC, Helm ET, Gabler NK, Prusa KJ, Steadham EM, Huff-Lonergan EJ, Lonergan SM. Contribution of Early-Postmortem Proteome and Metabolome to Ultimate pH and Pork Quality. MEAT AND MUSCLE BIOLOGY 2021. [DOI: 10.22175/mmb.11709] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
This study's objectives were to identify how subtle differences in ultimate pH relate to differences in pork quality and to understand how early-postmortem glycolysis contributes to variation in ultimate pH. The hypothesis was that elements in early-postmortem longissimus thoracis et lumborum proteome and metabolome could be used to predict quality defects associated with pH decline. Temperature and pH of the longissimus thoracis et lumborum were measured at 45 min, 24 h, and 14 d postmortem. Quality measurements were made after 14 d of aging. Groups were classified as normal pH (NpH; x̄ = 5 . 59 [5.53–5.67]; NpH, n = 10) and low pH (LpH; x̄ = 5 . 42 [5.38–5.45]; LpH, n = 10) at 14 d postmortem. Metabolites from 45 min postmortem were identified using GC-MS. Relative differences between proteins were quantified with two-dimensional difference in gel electrophoreses, and spots were identified with MALDI-MS. Western blot analyses were used to measure phosphofructokinase, peroxiredoxin-2, and reduced and non-reduced adenosine monophosphate deaminase-2 at 45 min and 14 d postmortem. Ultimate pH classification did not affect 45-min-postmortem pH (P = 0.64); 14-d pH was different between groups (P < 0.01). NpH had less purge loss (P < 0.01), was darker (P < 0.01), had lower star probe (P < 0.01), and had less intact day-7 desmin (P = 0.02). More pyruvate (P = 0.01) and less lactate (P = 0.09) was observed in NpH, along with more soluble lactate dehydrogenase (P = 0.03) and pyruvate kinase (P < 0.10). These observations indicate that differences in enzyme abundance or solubility may produce more pyruvate and less lactate. Fructose 6-phosphate was more abundant (P = 0.08) in the LpH group, indicating that phosphofructokinase may be involved in glycolytic differences. Furthermore, greater abundance of heat shock proteins, peroxiredoxin-2 (P = 0.02), and malate (P = 0.01) early postmortem all suggest differences in mitochondrial function and oxidative stability that contribute to quality differences. These results show that even subtle changes in ultimate pH can influence pork quality. The proteome and metabolome at 45 min postmortem are associated with variation in the extent of pH decline.
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Affiliation(s)
| | | | - Emma T. Helm
- Iowa State University Department of Animal Science
| | | | - Kenneth J. Prusa
- Iowa State University Department of Food Science and Human Nutrition
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Matarneh SK, Yen CN, Bodmer J, El-Kadi SW, Gerrard DE. Mitochondria influence glycolytic and tricarboxylic acid cycle metabolism under postmortem simulating conditions. Meat Sci 2021; 172:108316. [DOI: 10.1016/j.meatsci.2020.108316] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2020] [Revised: 09/11/2020] [Accepted: 09/14/2020] [Indexed: 12/20/2022]
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28
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Fhaisol M, Rosly S, Nasyatul E, Lokman I, Hasliza A, Zamri M, Zuki A. Water holding capacity of Swamp Buffalo muscles raised with and without proper herd health. BIO WEB OF CONFERENCES 2021. [DOI: 10.1051/bioconf/20213304004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Fresh meat is composed of 70-75% water. Meanwhile, water holding capacity (WHC) affects storage quality, appearance, eating experience, and also contributes to loss of profit for meat entrepreneurs. WHC is influenced by the species, sex, breed, farming practices, as well as post-slaughter storage and handling. Swamp buffalo meat is leaner compared to cattle, goats, and sheep. Therefore, this study aims to determine the WHC of swamp buffalo muscles raised with two herd health programs at different aging periods. A total of 24 months old male swamp buffalo (n=4) was raised with a proper herd health protocol (HHP) and another (n=6) without a proper herd health protocol (NHHP). The drip loss (DL), thawing loss (TL), and cooking loss (CL) for longissimus dorsi (LD), supraspinatus (SS), and semitendinosus (ST) muscles were evaluated on day 1, 7, and 14. Based on the results, only SS and ST from NHHP showed significant differences (P≤0.05), while DL, LD, SS, and ST of the HHP and NHHP also differed significantly (P≤0.05). Furthermore, the TL and CL for all the muscles showed significant differences (P≤0.05) at day 7 of aging in the NHHP group, while on day 14, both were significantly higher in LD and ST muscles of NHHP compared to the HHP group. Therefore, the results showed that the muscles of the HHP group had a better WHC compared to NHHP.
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29
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Abstract
Fresh meat quality is greatly determined through biochemical changes occurring in the muscle during its conversion to meat. These changes are key to imparting a unique set of characteristics on fresh meat, including its appearance, ability to retain moisture, and texture. Skeletal muscle is an extremely heterogeneous tissue composed of different types of fibers that have distinct contractile and metabolic properties. Fiber type composition determines the overall biochemical and functional properties of the muscle tissue and, subsequently, its quality as fresh meat. Therefore, changing muscle fiber profile in living animals through genetic selection or environmental factors has the potential to modulate fresh meat quality. We provide an overview of the biochemical processes responsible for the development of meat quality attributes and an overall understanding of the strong relationship between muscle fiber profile and meat quality in different meat species.
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Affiliation(s)
| | - Saulo L Silva
- Animal Science Department, College of Animal Science and Food Engineering, University of São Paulo, Pirassununga, São Paulo, Brazil 13635-900;
| | - David E Gerrard
- Department of Animal and Poultry Sciences, Virginia Polytechnic Institute and State University, Blacksburg, Virginia 24061, USA;
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30
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Wu S, Han J, Liang R, Dong P, Zhu L, Hopkins DL, Zhang Y, Luo X. Investigation of muscle-specific beef color stability at different ultimate pHs. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2020; 33:1999-2007. [PMID: 32106656 PMCID: PMC7649401 DOI: 10.5713/ajas.19.0943] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/10/2019] [Revised: 01/07/2020] [Accepted: 01/28/2020] [Indexed: 11/27/2022]
Abstract
OBJECTIVE This study was aimed to investigate the muscle-specific beef color stability at normal and high ultimate pHs. METHODS The impact of muscle (Longissimus lumborum [LL] vs psoas major [PM]) and pH (normal ultimate pH [Np] vs high pH dark cutting beef [Hp]) on color stability, indicated by basic color traits, metmyoglobin reducing activity (MRA) and oxygen consumption (OC), as well as the lipid oxidation, were determined over 7 days of display at 4°C. RESULTS Hp-LL had the highest pH (6.92), followed by Hp-PM (6.01), Np-PM (5.76), and Np-LL (5.52). Hp-LL had increased (p<0.05) a*, chroma and % oxymyoglobin during display. Hp-LL also had the highest metmyoglobin (MMb) reducing activity and OC among all the samples, thus, the greatest color stability, although very dark throughout storage, with lowest values for lightness (L*) and yellowness (b*). Np-LL also exhibited relatively high color stability, as a result of its lower % MMb and OC and higher MRA than psoas muscle samples. The 0.2 unit difference of the pH between Hp and Np psoas muscle, resulted in the difference of the color intensity, not the color stability. Interestingly, high pH psoas muscle (Hp-PM) did not have better color stability than Np-PM, and in fact had lower color stability than even Np-LL. The similar level of OC and lipid oxidation cannot explain the difference in color stability between Hp-PM and Np-LL. CONCLUSION The Hp does not always show better color stability compared with Np beef, which depends on the muscle type. The balance of MRA and OC is important to keep the color in great intensity and stability in the meantime.
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Affiliation(s)
- Shuang Wu
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, China
| | - Jina Han
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, China
| | - Rongrong Liang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, China
| | - Pengcheng Dong
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, China
| | - Lixian Zhu
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, China
| | - David L. Hopkins
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, China
- NSW Department of Primary Industries, Centre for Red Meat and Sheep Development, PO Box 129, Cowra NSW 2794, Australia
| | - Yimin Zhang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, China
| | - Xin Luo
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, China
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31
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Moreno I, Lipová P, Ladero L, Fernández-García JL, Cava R. Glycogen and lactate contents, pH and meat quality and gene expression in muscle Longissimus dorsi from iberian pigs under different rearing conditions. Livest Sci 2020. [DOI: 10.1016/j.livsci.2020.104167] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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32
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At physiological concentrations, AMP increases phosphofructokinase-1 activity compared to fructose 2, 6-bisphosphate in postmortem porcine skeletal muscle. Meat Sci 2020; 172:108332. [PMID: 33038798 DOI: 10.1016/j.meatsci.2020.108332] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2020] [Revised: 09/22/2020] [Accepted: 09/28/2020] [Indexed: 11/23/2022]
Abstract
Phosphofructokinase-1 (PFK-1) is the most important enzyme controlling postmortem glycolysis in living skeletal muscle and is the most likely candidate for regulation of postmortem glycolysis. We investigated the regulation of PFK-1 activity by F-2, 6-BP and AMP under simulated postmortem conditions in porcine skeletal muscle. Six pigs were harvested and longissimus lumborum samples were collected immediately post-slaughter. PFK-1 activity was assayed using increasing concentrations of F-2, 6-BP or AMP, added to the buffer adjusted to different pH. Both F-2, 6-BP and AMP increased PFK-1 activity with increasing buffer pH from 5.5 to 7.0. A concentration of 50 μM F-2, 6-BP was required to increase PFK-1 activity which is very high compared to physiological concentration in the porcine skeletal muscle. However, physiological concentrations (50-150 μM) of AMP resulted in increased PFK-1 activity compared to 1-2 μM F-2, 6-BP. Thus, AMP may play a greater role in dictating the rate and extent of postmortem muscle glycolysis and pH decline as compared to F-2, 6-BP.
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33
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Zybert A, Tarczyński K, Sieczkowska H. The effect of chilling method on quality of pork with elevated glycogen stores. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14578] [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]
Affiliation(s)
- Andrzej Zybert
- Faculty of Agrobioengineering and Animal Husbandry Siedlce University of Natural Sciences and Humanities Siedlce Poland
| | - Krystian Tarczyński
- Faculty of Agrobioengineering and Animal Husbandry Siedlce University of Natural Sciences and Humanities Siedlce Poland
| | - Halina Sieczkowska
- Faculty of Agrobioengineering and Animal Husbandry Siedlce University of Natural Sciences and Humanities Siedlce Poland
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34
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Dang DS, Buhler JF, Thornton KJ, Legako JF, Matarneh SK. Myosin heavy chain isoform and metabolic profile differ in beef steaks varying in tenderness. Meat Sci 2020; 170:108266. [PMID: 32739757 DOI: 10.1016/j.meatsci.2020.108266] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2020] [Revised: 07/23/2020] [Accepted: 07/24/2020] [Indexed: 12/17/2022]
Abstract
Our objective was to investigate possible differences in muscle fiber characteristics of beef longissimus lumborum (LL) steaks varying in tenderness (very tender vs. intermediate tender). Therefore, the relative abundance of myosin heavy chain (MHC) isoforms and activity/abundance of several glycolytic and oxidative enzymes were compared between the two steak groups. Greater (P < 0.05) content of MHC type IIa (MHC-IIa) and activities of phosphofructokinase (PFK) and glycogen phosphorylase (GP) were observed in the very tender steaks. Conversely, intermediate tender steaks had greater (P < 0.05) contents of MHC type I (MHC-I) and succinate dehydrogenase (SDH) and greater citrate synthase (CS) activity. Increased tenderness in the very tender steaks was associated with greater (P < 0.05) proteolysis as evaluated by desmin and troponin-T degradation. Further, mitochondrial calcium uniporter (MCU) was lower (P < 0.05) in the very tender steaks than steaks of intermediate tenderness. Collectively, shifting muscle characteristics toward a more glycolytic type appears to positively impact postmortem proteolysis and tenderization.
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Affiliation(s)
- David S Dang
- Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan, UT 84322, United States
| | - Jared F Buhler
- Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan, UT 84322, United States
| | - Kara J Thornton
- Department of Animal, Dairy and Veterinary Sciences, Utah State University, Logan, UT 84322, United States
| | - Jerrad F Legako
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, United States
| | - Sulaiman K Matarneh
- Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan, UT 84322, United States.
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35
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Dall'Olio S, Aboagye G, Nanni Costa L, Gallo M, Fontanesi L. Effects of 17 performance, carcass and raw ham quality parameters on ham weight loss at first salting in heavy pigs, a meat quality indicator for the production of high quality dry-cured hams. Meat Sci 2020; 162:108012. [DOI: 10.1016/j.meatsci.2019.108012] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2019] [Revised: 11/12/2019] [Accepted: 11/13/2019] [Indexed: 11/15/2022]
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36
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Apaoblaza A, Gerrard SD, Matarneh SK, Wicks JC, Kirkpatrick L, England EM, Scheffler TL, Duckett SK, Shi H, Silva SL, Grant AL, Gerrard DE. Muscle from grass- and grain-fed cattle differs energetically. Meat Sci 2019; 161:107996. [PMID: 31734468 DOI: 10.1016/j.meatsci.2019.107996] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2019] [Revised: 10/29/2019] [Accepted: 10/30/2019] [Indexed: 10/25/2022]
Abstract
Insufficient acidification results in dark, firm, and dry beef. While this defect is often indicative of a stress event antemortem, muscle tissue may change in response to feeding regime. Longissimus dorsi muscle samples from 10 grain-fed and 10 grass-fed market weight, angus-crossbred beef cattle were collected postmortem. Lower (P < .05) L* and a* values were recorded for steaks from grass-fed cattle. Higher (P < .05) ultimate pH values were noted in lean of grass-fed cattle compared to grain-fed cattle, yet differences in lactate, glycogen and glucose were not detected. Further, increased (P < .05) ultimate pH values and lower (P < .05) lactate accumulations were noted when samples from grass-fed cattle were subjected to an in vitro glycolysis system. Muscle from grass-fed beef possessed nearly two-fold more (P < .05) succinate dehydrogenase and (P < .001) myoglobin than that of grain-fed cattle. These data show lean from grass-fed beef has greater enzymes reflective of oxidative metabolism and suggest dark lean from grass-fed cattle may be a function of more oxidative metabolism rather than a stress-related event antemortem.
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Affiliation(s)
- A Apaoblaza
- Department of Animal and Poultry Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, United States of America
| | - S D Gerrard
- Department of Animal and Poultry Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, United States of America
| | - S K Matarneh
- Department of Animal and Poultry Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, United States of America
| | - J C Wicks
- Department of Animal and Poultry Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, United States of America
| | - L Kirkpatrick
- Department of Animal and Poultry Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, United States of America
| | - E M England
- Department of Animal and Poultry Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, United States of America
| | - T L Scheffler
- Department of Animal and Poultry Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, United States of America
| | - S K Duckett
- Department of Animal and Veterinary Sciences, Clemson University, Clemson, SC 29634, United States of America
| | - H Shi
- Department of Animal and Poultry Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, United States of America
| | - S L Silva
- Faculdade de Zootecnia e Engenharia de Alimentos, University of São Paulo, São Paulo, Pirassununga 13635-900, SP, Brazil
| | - A L Grant
- Department of Animal and Poultry Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, United States of America
| | - D E Gerrard
- Department of Animal and Poultry Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, United States of America.
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Sánchez-Macías D, Cevallos-Velastegui L, Nuñez-Valle D, Morales-delaNuez A. First report of postmortem pH evolution and rigor mortis in guinea pigs. Livest Sci 2019. [DOI: 10.1016/j.livsci.2019.09.014] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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38
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Mazon MR, Antonelo DS, Gómez JF, Nubiato KE, Balage JM, Silva HB, Tapp WN, Leme PR, Goulart RS, Fukumasu H, Johnson BJ, Pesce DM, Silva SL. Effects of combining immunocastration and β-adrenergic agonists on the meat quality of Nellore cattle. Livest Sci 2019. [DOI: 10.1016/j.livsci.2019.05.015] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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39
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Mahmood S, Dixon WT, Bruce HL. Cattle production practices and the incidence of dark cutting beef. Meat Sci 2019; 157:107873. [PMID: 31255898 DOI: 10.1016/j.meatsci.2019.107873] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2018] [Revised: 06/17/2019] [Accepted: 06/18/2019] [Indexed: 01/27/2023]
Abstract
The effects of cattle sex, production system, growth promotant use, slaughter season, carcass phenotype, and pre-slaughter cattle management on the incidence of beef carcasses grading Canada B4 (dark cutting) were investigated using two data sets (A, n = 2009, and B, n = 86,408) containing data from cattle that produced Canada Prime, AAA, AA, A, and B4 carcasses. The probability of producing a Canada B4 carcass was greater (P < .0001) for heifers than steers in both data sets, with the likelihood of dark cutting decreasing with increased carcass weight in heifers in data set B. The incidence of dark cutting was increased (P < .0001) in Winter-born calf-fed (WC) and Fall-born calf-fed (FC) heifers. Production system and phenotype appear to interact to influence the incidence of dark cutting.
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Affiliation(s)
- S Mahmood
- Department of Agricultural, Food and Nutritional Science, 410 Agriculture/Forestry Building, University of Alberta, Edmonton, Alberta, T6G 2P5, Canada
| | - W T Dixon
- Department of Agricultural, Food and Nutritional Science, 410 Agriculture/Forestry Building, University of Alberta, Edmonton, Alberta, T6G 2P5, Canada
| | - H L Bruce
- Department of Agricultural, Food and Nutritional Science, 410 Agriculture/Forestry Building, University of Alberta, Edmonton, Alberta, T6G 2P5, Canada.
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40
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Chauhan SS, LeMaster MN, Clark DL, Foster MK, Miller CE, England EM. Glycolysis and pH Decline Terminate Prematurely in Oxidative Muscles despite the Presence of Excess Glycogen. MEAT AND MUSCLE BIOLOGY 2019. [DOI: 10.22175/mmb2019.02.0006] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
Meat from oxidative skeletal muscle has a higher postmortem ultimate pH, which was originally thought to be a result from decreased antemortem glycogen stores. Therefore, we hypothesized that excess glycogen may not resolve the high ultimate pH of meat from oxidative muscles in ruminants and poultry. To test this hypothesis, an in vitro muscle glycolytic buffer system containing excess glycogen was used to compare glycolysis and pH decline of glycolytic and oxidative muscle from beef, lamb, chicken, and turkey. Glycogen concentration of both glycolytic and oxidative muscle homogenates was similar at 0 min and decreased significantly with time in all species tested. All homogenates contained residual glycogen at 1440 min, indicating glycogen was provided in excess. The ultimate pH of the oxidative muscle homogenates was significantly increased compared to the glycolytic muscle. The oxidative muscle also contained decreased lactate and decreased glucose 6-phosphate in all the species tested at 1440 min. Combined these data suggest that glycolysis and pH decline of oxidative muscles terminate prematurely at higher ultimate pH even in the presence of excess glycogen across livestock species. Additionally, the data indicated that the in vitro glycolytic buffer system can be used to study species specific meat quality problems in beef, lamb, chicken, and turkey.
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Burns L, Ramos A, Veiga A, Moron S, Cordova F, Miotto F, Viana E, Zimermann F, Minharro S, Stefanine N, Sousa L. Evaluation of muscle tissue and liver glycogen of cattle submitted to transport over long distances and subjected to emergency slaughter. ARQ BRAS MED VET ZOO 2019. [DOI: 10.1590/1678-4162-10233] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
ABSTRACT The study evaluated the effect of transportation over long distances on cattle muscle tissue of submitted to emergency slaughter in slaughterhouses in northern Tocantins, Brazil. The evaluations consisted in pH, muscle and liver glycogen, muscle histopathology and creatine kinase (CK), alanine aminotransferase (ALT) and aspartate aminotransferase (AST) activity. Animals were placed into two groups: Experimental Group (EG), consisting of 19 bovines intended for immediate emergency slaughter, and Control Group (CG), composed of 24 bovines slaughtered in accordance with the normal flow. CK and ALT levels were high in EG. AST did not differ between groups. EG showed higher muscle pH and mean of degenerate fibers, mainly on the intercostal. However, muscle and liver glycogen did not differ between groups. In conclusion, cattle transported over long distances and subjected to immediate emergency slaughter showed markedly stress condition, with changes in biochemical parameters in the muscle tissue, determined by cellular degeneration.
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Affiliation(s)
- L.V. Burns
- Universidade Federal do Tocantins, Brazil
| | - A.T. Ramos
- Universidade Federal de Santa Catarina, Brazil
| | | | - S.E. Moron
- Universidade Federal do Tocantins, Brazil
| | | | | | - E.B. Viana
- Universidade Federal de Juiz de Fora, Brazil
| | | | | | | | - L.F. Sousa
- Universidade Federal do Tocantins, Brazil
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42
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Chauhan SS, Ponnampalam EN, Dunshea FR, Warner RD. Breed and Nutrition Effects on Meat Quality and Retail Color after Lamb Pre-Slaughter Stress. MEAT AND MUSCLE BIOLOGY 2019. [DOI: 10.22175/mmb2018.10.0033] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
The main objective of this research was to investigate the interactions between breed, nutrition and pre-slaughter stress, and the potential impacts on the meat quality and retail color/shelf life of lamb meat. Forty-eight Merino and second cross (Merino × Border Leicester) × Poll Dorset lambs were allocated to 2 dietary treatments: low energy diet (LE; 7.8 MJ ME/kg and 12% CP) vs. high energy (HE; 11.8 MJ ME/kg and 12% CP). Samples of longissimus lumborum (LL), and rectus femoris (RF) were taken 15 min post-slaughter for glycogen and lactate determination. pH and temperature of muscle samples were recorded at 0.5, 1.5, 3, 4.5, 6, and 24 h post-mortem. Muscle LL samples from the same side were collected at 24 h post slaughter for tenderness, cooking loss and retail color assessment. For retail color stability, the selected portion of muscle LL was sliced to create a fresh surface, placed on a tray and over wrapped. Color measurements were made fresh (after a 30 min bloom at 4°C, d 1) and then on d 3 and 6 of display, using a Hunter lab spectrophotometer XE Plus. Second-cross lambs on HE had the highest muscle glycogen at slaughter for both LL and RF. For the RF, the pHu values were elevated in Merinos on both LE and HE diets and 2X on the LE diet. Only for 2X lamb was the HE diet sufficient to reduce the pHu. HE diet reduced blood lactate in 2X lambs and elevated in Merinos. Merinos produced tougher meat at 6 d post-slaughter, which was also reflected by higher cooking losses. Both breeds of lambs on the LE diet had longer color shelf-life (higher R630/580) than the lambs on the HE diets.
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Affiliation(s)
| | | | - Frank R. Dunshea
- University of Melbourne Faculty of Veterinary and Agricultural Sciences
| | - Robyn D. Warner
- University of Melbourne Faculty of Veterinary and Agricultural Sciences
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Early differential gene expression in beef Longissimus thoracis muscles from carcasses with normal (<5.8) and high (>5.9) ultimate pH. Meat Sci 2019; 153:117-125. [PMID: 30927683 DOI: 10.1016/j.meatsci.2019.03.013] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2018] [Revised: 03/03/2019] [Accepted: 03/18/2019] [Indexed: 01/19/2023]
Abstract
The objective of this study was to investigate early postmortem (0.5 h) gene expression in beef Longissimus thoracis (LT) muscles from carcasses with NORMAL (<5.8) and HIGH (>5.9) ultimate pH (pHu). A total of 53 transcripts were differentially expressed (P-value <.05): 40 showed up-regulation and 13 showed down-regulation in HIGH pHu carcasses. Four up-regulated (PDK4, GADD45B, MAOA, METTL21C) genes were confirmed (P < .05) by q-PCR. HIGH pHu samples resulted with lower values in glycolytic potential and AMP-activated protein kinase activity compared to NORMAL at 0.5 and 24 h postmortem (P < .05). Functional pathway analysis showed that calcium transport and GADD45 signaling pathways are associated with the development of HIGH pH meat. Genes involved in stress-related signaling, such as GADD45B, METTL21C and MAOA were overexpressed. These genes are involved in stress signaling that might be affecting Ca2+ transport and oxidative metabolism pathways in HIGH pH muscles.
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Przybylski W, Jaworska D, Sałek P, Sobol M, Branicki M, Skiba G, Raj S, Jankiewicz U. The effect of inulin supply to high-fat diet rich in saturated fatty acids on pork quality and profile of sarcoplasmic protein in meat exudate. J Anim Physiol Anim Nutr (Berl) 2019; 103:593-602. [PMID: 30552727 DOI: 10.1111/jpn.13039] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2018] [Revised: 11/08/2018] [Accepted: 11/10/2018] [Indexed: 12/01/2022]
Abstract
The aim of the study was to evaluate the influence of inulin supply to high-fat diet rich in saturated fatty acids (SFA) on pork quality and profile of sarcoplasmic protein in drip loss. At 50 days of age, twenty cross-bred pigs (gilts) were randomly allotted to four groups: the control (C) group fed a standard diet, and three experimental (D1, D2 and D3) groups fed a high-fat diet rich in SFA. Moreover, pigs from the groups D2 and D3 consumed an extra inulin supply (7% of daily feed intake) from 85 to 120 days of age (for 5 weeks) and from 50 to 120 days of age (for 10 weeks) respectively. The addition of inulin to the diet reduced meaty odour and flavour significantly, improved tenderness and overall sensory quality of pork and additionally influenced ultimate pH, L* colour parameter, lactate level and protein content in meat. The diets also affected the profile of sarcoplasmic proteins. Significant effects were observed for the following enzymes-PK/PGI (pyruvate kinase/phosphoglucose isomerase) and ALD (aldolase), which are related to the intensity of post-mortem glycolysis. Presented data indicate that long-term inulin supply to high-fat diet has a positive effect on technological and sensory quality as well as protein profile of pork.
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Affiliation(s)
- Wiesław Przybylski
- Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warszawa, Poland
| | - Danuta Jaworska
- Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warszawa, Poland
| | - Piotr Sałek
- Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warszawa, Poland
| | - Monika Sobol
- The Kielanowski Institute of Animal Physiology and Nutrition, Polish Academy of Sciences, Jabłonna, Poland
| | - Maciej Branicki
- Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warszawa, Poland
| | - Grzegorz Skiba
- The Kielanowski Institute of Animal Physiology and Nutrition, Polish Academy of Sciences, Jabłonna, Poland
| | - Stanisława Raj
- The Kielanowski Institute of Animal Physiology and Nutrition, Polish Academy of Sciences, Jabłonna, Poland
| | - Urszula Jankiewicz
- Department of Biochemistry, Faculty of Agriculture and Biology, Warsaw University of Life Sciences - SGGW, Warsaw, Poland
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Krischek C, Popp J, Sharifi AR. Biochemical alterations in the Musculus triceps brachii and Musculus longissimus thoracis during early postmortem period in pigs. Meat Sci 2019; 152:121-126. [PMID: 30849688 DOI: 10.1016/j.meatsci.2019.02.023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2018] [Revised: 01/14/2019] [Accepted: 02/28/2019] [Indexed: 10/27/2022]
Abstract
Muscle-to-meat-transition is influenced by alterations of the energy metabolism. Porcine Musculus triceps brachii (MT) consisted of more fast-twitch-glycolytic muscle fibers and samples, collected 0, 10 and 20 min after slaughter (p.m.), showed higher mitochondrial respiratory activities and ATP concentrations than Musculus longissimus thoracis (LT) samples. Enzyme activities in MT were higher at 0 min (glycogen phosphorylase (GP)), 10 min (GP, citrate synthase (CS)) and at 20 min p.m. (CS). However, LT results were higher at 0 min (lactate dehydrogenase (LDH)), 10 min (phosphofructokinase (PFK), LDH) and at 20 min p.m. (PFK, F0F1-ATPase (F0F1)). Between 0 min and 10 min p.m. CS activities decreased in LT and MT samples, PFK increased in LT and GP in MT samples. Between 10 min and 20 min p.m. PFK and LDH decreased in LT and GP in MT samples, whereas F0F1 increased in LT and CS in MT samples. The data indicate that muscles with different mitochondria contents show clearly different energy metabolism characteristics.
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Affiliation(s)
- C Krischek
- Foundation University of Veterinary Medicine, Institute of Food Quality and Food Safety, D-30173 Hannover, Germany.
| | - J Popp
- Foundation University of Veterinary Medicine, Institute of Food Quality and Food Safety, D-30173 Hannover, Germany
| | - A R Sharifi
- Department of Animal Sciences, Animal Breeding and Genetics, Georg-August-University Goettingen, Albrecht-Thaer-Weg 3, D-37075 Goettingen, Germany
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46
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Chauhan SS, England EM. Postmortem glycolysis and glycogenolysis: insights from species comparisons. Meat Sci 2018; 144:118-126. [DOI: 10.1016/j.meatsci.2018.06.021] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2018] [Revised: 05/18/2018] [Accepted: 06/18/2018] [Indexed: 01/17/2023]
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47
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Roy BC, Walker B, Rahman MM, Bruce HL, McMullen L. Role of myofibers, perimysium and adipocytes in horse meat toughness. Meat Sci 2018; 146:109-121. [PMID: 30142507 DOI: 10.1016/j.meatsci.2018.08.005] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2018] [Revised: 08/01/2018] [Accepted: 08/06/2018] [Indexed: 10/28/2022]
Abstract
Horse meat is a good source of iron with low cholesterol but consumers consider tenderness most important when purchasing meat. Myofibers and intramuscular connective tissue, the main structural components of muscle, play major roles in meat toughness. The effects of myofibers and perimysium characteristics on Warner-Bratzler Shear Force (WBSF) values of horse semimembranosus were investigated on muscles previously assessed as tough (mean WBSF 68.87 ± 3.21 N, n = 8) or tender (mean WBSF 46.21 ± 2.27 N, n = 8). Mean Type IIA myofiber diameter was significantly greater in tender than in tough muscles. Secondary thick perimysium was thicker and collagen fibers more loosely arranged in tender muscles than in tough. A negative correlation was observed between WBSF values and perimysium thickness and a trend between WBSF and intramuscular fat. Adipocytes in perimysium of tender muscles may have contributed to thickening of perimysium and loosened collagen fibers thus contributing to tenderness of the meat.
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Affiliation(s)
- Bimol C Roy
- Department of Agricultural, Food and Nutritional Science, 410 Agriculture/Forestry Centre, University of Alberta, Edmonton, Alberta T6G 2P5, Canada
| | - Brian Walker
- Department of Agricultural, Food and Nutritional Science, 410 Agriculture/Forestry Centre, University of Alberta, Edmonton, Alberta T6G 2P5, Canada
| | - Mohammad M Rahman
- Department of Agricultural, Food and Nutritional Science, 410 Agriculture/Forestry Centre, University of Alberta, Edmonton, Alberta T6G 2P5, Canada
| | - Heather L Bruce
- Department of Agricultural, Food and Nutritional Science, 410 Agriculture/Forestry Centre, University of Alberta, Edmonton, Alberta T6G 2P5, Canada.
| | - Lynn McMullen
- Department of Agricultural, Food and Nutritional Science, 410 Agriculture/Forestry Centre, University of Alberta, Edmonton, Alberta T6G 2P5, Canada
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48
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King DA, Shackelford SD, Schnell T, Pierce L, Wheeler TL. Characterizing the Ham Halo Condition: A Color Defect in Fresh Pork Biceps Femoris Muscle. MEAT AND MUSCLE BIOLOGY 2018. [DOI: 10.22175/mmb2018.02.0001] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
This experiment characterized a color defect called halo, involving pale tissue in the superficial portion of ham muscles, causing a two-toned appearance. Biceps femoris muscles (n = 200) were obtained from the ham-boning line of a large processor. Instrumental color attributes were determined on the medial (inside) and lateral (halo) surfaces of the muscle. Muscles were sliced (2.54-cm-thick) perpendicular to the long axis of the muscle. Slices were numbered from the proximal end of the muscle so that slice numbers represented anatomical location. Severity of the defect was greatest on the distal end of the muscle corresponding to slices 6 and 7 (9 locations). The halo and inside portions of slices 6 and 7 were separated for myoglobin concentration and muscle pH determination. The inside portion of muscle had lower (P < 0.001) L* (53.1 versus 63.4) and greater (P < 0.001) a* (23.2 versus 15.3) and b* (18.5 versus 15.4) values than the halo portion. Compared to the halo portion, the inside portion of the muscle had greater (P < 0.001) muscle pH (5.7 versus 5.5) and myoglobin concentration (1.97 versus 0.85 mg/g). Four minimally and 5 severely affected muscles were sampled in the halo and inside portions for muscle fiber typing. Fiber type distribution did not differ (P > 0.05) between locations within minimally affected muscles. In severely affected muscles, the inside portion had increased (P < 0.001) proportion of type I fibers, and concomitant decrease (P < 0.001) in type IIB fibers relative to the halo portion. These data indicate that the halo portion of the muscle is much lighter and less red in color, resulting from reduced myoglobin concentration in this portion of the muscle associated with a shift in muscle fiber type. These results should contribute to solutions to mitigate the ham halo color defect.
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Affiliation(s)
- David A. King
- U.S. Department of Agriculture Roman L. Hruska US Meat Animal Research Center, Meat Safety and Quality Research Unit, Agricultural Research Service
| | - Steven D. Shackelford
- U.S. Department of Agriculture Roman L. Hruska US Meat Animal Research Center, Meat Safety and Quality Research Unit, Agricultural Research Service
| | | | | | - Tommy L. Wheeler
- U.S. Department of Agriculture Roman L. Hruska US Meat Animal Research Center, Meat Safety and Quality Research Unit, Agricultural Research Service
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Cross AJ, King DA, Shackelford SD, Wheeler TL, Nonneman DJ, Keel BN, Rohrer GA. Genome-Wide Association of Myoglobin Concentrations in Pork Loins. MEAT AND MUSCLE BIOLOGY 2018. [DOI: 10.22175/mmb2017.08.0042] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
Lean color is a major focus for identifying pork loins for export markets, and myoglobin is the primary pigment driving pork color. Thus, increasing myoglobin concentration should increase redness of pork products and the number of loins acceptable for exportation. Therefore, understanding genetic variation and parameters affecting myoglobin concentration is critical for improving pork color. The objective of this study was to identify genetic markers associated with myoglobin concentration in pork loin muscle. Ultimate pH and myoglobin concentrations were measured in longissimus thoracis et lumborum samples of pigs (n = 599) from two different commercial finishing swine facilities. A Bayes-C model implemented in GenSel identified regions within 7 chromosomes that explained greater than 63% of the genetic variance in myoglobin concentration. Chromosome 7 had 1 significant region which accounted for 37% of the genetic variance, while chromosome 14 had 4 significant regions accounting for 9.8% of the genetic variance. Candidate genes in the region on chromosome 7 were involved in iron homeostasis, and genes in the significant regions on chromosome 14 were involved in calcium regulation. Genes identified in this study represent potential biomarkers that could be used to select for higher myoglobin concentrations in pork, which may improve lean meat color.
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Affiliation(s)
| | - David A. King
- U.S. Department of Agriculture U.S. Meat Animal Research Center, Agricultural Research Service
| | - Steven D. Shackelford
- U.S. Department of Agriculture U.S. Meat Animal Research Center, Agricultural Research Service
| | - Tommy L. Wheeler
- U.S. Department of Agriculture U.S. Meat Animal Research Center, Agricultural Research Service
| | - Dan J. Nonneman
- U.S. Department of Agriculture U.S. Meat Animal Research Center, Agricultural Research Service
| | - Brittney N. Keel
- U.S. Department of Agriculture U.S. Meat Animal Research Center, Agricultural Research Service
| | - Gary A. Rohrer
- U.S. Department of Agriculture U.S. Meat Animal Research Center, Agricultural Research Service
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50
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Matarneh SK, Yen CN, Elgin JM, Beline M, da Luz e Silva S, Wicks JC, England EM, Dalloul RA, Persia ME, Omara II, Shi H, Gerrard DE. Phosphofructokinase and mitochondria partially explain the high ultimate pH of broiler pectoralis major muscle. Poult Sci 2018; 97:1808-1817. [DOI: 10.3382/ps/pex455] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2017] [Accepted: 12/29/2017] [Indexed: 11/20/2022] Open
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