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Gagaoua M, Prieto N, Hopkins DL, Baldassini W, Zhang Y, López-Campos O, Albenzio M, Della Malva A. Electrical stimulation to improve meat quality: Factors at interplay, underlying biochemical mechanisms and a second look into the molecular pathways using proteomics. Meat Sci 2024; 219:109663. [PMID: 39303345 DOI: 10.1016/j.meatsci.2024.109663] [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: 04/12/2024] [Revised: 09/09/2024] [Accepted: 09/10/2024] [Indexed: 09/22/2024]
Abstract
Ensuring consistent beef eating quality is paramount for meeting consumer demands and sustaining the meat industry. Electrical stimulation (ES) is a post-slaughter intervention used to accelerate post-mortem glycolysis, to avoid cold shortening, to control the tenderization rate of meat through sophisticated physical, chemical and biochemical mechanisms including proteolysis, to improve beef tenderness and to achieve normal pHu that might lead to positive impact on color. This review comprehensively examines the multifaceted effects of ES on beef quality, encompassing factors and settings influencing its efficacy and the underlying biochemical mechanisms revealed using traditional biochemistry methods. It then delves into the molecular pathways modulated by ES, as unveiled by muscle proteomics, aiming to provide a second look and an unprecedented understanding of the underlying biochemical mechanisms through an integrative proteomics analysis of low-voltage ES (LVES) proteomics studies. The proteins changing as a result of ES were gathered in a compendium of 67 proteins, from which 14 were commonly identified across studies. In-depth bioinformatics of this compendium allowed a comprehensive overview of the molecular signatures and interacting biochemical pathways behind electrically stimulated beef muscles. The proteins belong to interconnected molecular pathways including the ATP metabolic process and glycolysis, muscle structure and contraction, heat shock proteins, oxidative stress, proteolysis and apoptosis. Understanding the intricate interplay of molecular pathways behind ES could improve the efficiency of beef production, ensuring consistent meat quality and meeting consumer expectations. The integrative analysis approach performed in this study holds promise for the meat industry's sustainability and competitiveness.
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Affiliation(s)
| | - Nuria Prieto
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, Lacombe, AB T4L 1W1, Canada
| | | | - Welder Baldassini
- School of Veterinary Medicine and Animal Science, São Paulo State University, Botucatu, Brazil
| | - Yimin Zhang
- Laboratory of Meat Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, Shandong, China
| | - Oscar López-Campos
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, Lacombe, AB T4L 1W1, Canada
| | - Marzia Albenzio
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, 71121 Foggia, Italy
| | - Antonella Della Malva
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, 71121 Foggia, Italy
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2
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Zhu Y, Hamill RM, Mullen AM, Kelly AL, Gagaoua M. Molecular mechanisms contributing to the development of beef sensory texture and flavour traits and related biomarkers: Insights from early post-mortem muscle using label-free proteomics. J Proteomics 2023; 286:104953. [PMID: 37390894 DOI: 10.1016/j.jprot.2023.104953] [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: 03/28/2023] [Revised: 06/12/2023] [Accepted: 06/14/2023] [Indexed: 07/02/2023]
Abstract
Beef sensory quality comprises a suite of traits, each of which manifests its ultimate phenotype through interaction of muscle physiology with environment, both in vivo and post-mortem. Understanding variability in meat quality remains a persistent challenge, but omics studies to uncover biological connections between natural variability in proteome and phenotype could provide validation for exploratory studies and offer new insights. Multivariate analysis of proteome and meat quality data from Longissimus thoracis et lumborum muscle samples taken early post-mortem from 34 Limousin-sired bulls was conducted. Using for the first-time label-free shotgun proteomics combined with liquid chromatography-tandem mass spectrometry (LC-MS/MS), 85 proteins were found to be related with tenderness, chewiness, stringiness and flavour sensory traits. The putative biomarkers were classified in five interconnected biological pathways; i) muscle contraction, ii) energy metabolism, iii) heat shock proteins, iv) oxidative stress, v) regulation of cellular processes and binding. Among the proteins, PHKA1 and STBD1 correlated with all four traits, as did the GO biological process 'generation of precursor metabolites and energy'. Optimal regression models explained a high level (58-71%) of phenotypic variability with proteomic data for each quality trait. The results of this study propose several regression equations and biomarkers to explain the variability of multiple beef eating quality traits. Thanks to annotation and network analyses, they further suggest protein interactions and mechanisms underpinning the physiological processes regulating these key quality traits. SIGNIFICANCE: The proteomic profiles of animals with divergent quality profiles have been compared in numerous studies; however, a wide range of phenotypic variation is required to better understand the mechanisms underpinning the complex biological pathways correlated with beef quality and protein interactions. We used multivariate regression analyses and bioinformatics to analyse shotgun proteomics data to decipher the molecular signatures involved in beef texture and flavour variations with a focus on multiple quality traits. We developed multiple regression equations to explain beef texture and flavour. Additionally, potential candidate biomarkers correlated with multiple beef quality traits are suggested, which could have utility as indicators of beef overall sensory quality. This study explained the biological process responsible for determining key quality traits such as tenderness, chewiness, stringiness, and flavour in beef, which will provide support for future beef proteomics studies.
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Affiliation(s)
- Yao Zhu
- Food Quality and Sensory Science Department, Teagasc Ashtown Food Research Centre, Ashtown, D15KN3K Dublin 15, Ireland; School of Food and Nutritional Sciences, University College Cork, Cork T12 K8AF, Ireland
| | - Ruth M Hamill
- Food Quality and Sensory Science Department, Teagasc Ashtown Food Research Centre, Ashtown, D15KN3K Dublin 15, Ireland.
| | - Anne Maria Mullen
- Food Quality and Sensory Science Department, Teagasc Ashtown Food Research Centre, Ashtown, D15KN3K Dublin 15, Ireland
| | - Alan L Kelly
- School of Food and Nutritional Sciences, University College Cork, Cork T12 K8AF, Ireland
| | - Mohammed Gagaoua
- Food Quality and Sensory Science Department, Teagasc Ashtown Food Research Centre, Ashtown, D15KN3K Dublin 15, Ireland; PEGASE, INRAE, Institut Agro, 35590 Saint-Gilles, France.
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3
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della Malva A, Gagaoua M, Santillo A, De Palo P, Sevi A, Albenzio M. First insights about the underlying mechanisms of Martina Franca donkey meat tenderization during aging: A proteomic approach. Meat Sci 2022; 193:108925. [DOI: 10.1016/j.meatsci.2022.108925] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2022] [Revised: 07/15/2022] [Accepted: 07/23/2022] [Indexed: 10/31/2022]
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4
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Characterization of Four Rearing Managements and Their Influence on Carcass and Meat Qualities in Charolais Heifers. Foods 2022; 11:foods11091262. [PMID: 35563984 PMCID: PMC9105205 DOI: 10.3390/foods11091262] [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: 03/22/2022] [Revised: 04/22/2022] [Accepted: 04/25/2022] [Indexed: 02/04/2023] Open
Abstract
The study aim was to identify the effects of the rearing management applied throughout the heifers’ life on the carcass (e.g., conformation, marbling, fat) and meat (color, texture, and sensory profiles) properties. From the individual data of 171 heifers from 25 commercial farms, a typology of four rearing managements was established from 50 rearing factors. The managements had an effect on the conformation, the color (fat and muscle), and the rhomboideus grain meat, for the carcass, and the lightness, the atypical flavor, and the overall acceptability for the longissimus (LM) meat. The carcass traits compared to the meat were more sensitive to a change of rearing management. Our results confirmed that it was possible to target the same carcass or meat quality from different managements. Moreover, according to the aims of the targeted carcass and LM meat quality, management 3 could be an interesting trade-off to jointly manage the quality of both products. For example, the carcasses that were produced had a high conformation, smooth meat grain and the LM meat was more liked. This management was intermediate compared to the other rearing managements and had a long fattening period with a diet mainly based on conserved grass and a high concentrate quantity.
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Kang N, Panzone L, Kuznesof S. The role of cooking in consumers' quality formation: An exploratory study of beef steaks. Meat Sci 2022; 186:108730. [PMID: 35051874 DOI: 10.1016/j.meatsci.2021.108730] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2021] [Revised: 12/21/2021] [Accepted: 12/27/2021] [Indexed: 10/19/2022]
Abstract
The role of cooking on pre- and post-consumption quality expectations and its impact on satisfaction during the eating experience is under-researched. To address this gap, a 'task and talk' focus group study involving participants preparing and eating a beef steak as part of a meal was designed to explore the role of cooking on consumers' evaluation of beef quality. The results from six focus groups (n = 36 participants) identified that 'perceived cooking quality' of beef is an important criterion impacting pre-purchase evaluation. Cooking is a process of adaptation to personal tastes and is influenced by cooking self-efficacy. This personal confidence in steak preparation mediates a willingness to directly complain about a disappointing eating experience. Direct complaints generally occurred in relation to intrinsic quality cues prior to cooking where the locus of quality control was external to the participant. Poor eating quality of beef was generally attributed to a deficiency in cooking skills, an internal attribution of quality failure that minimised the likelihood of direct complaints. A lack of confidence in cooking skills may explain a delay in repeat purchasing following a negative eating experience.
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Affiliation(s)
- Naomi Kang
- School of Natural and Environmental Sciences, Newcastle University, Newcastle upon Tyne NE1 7RU, United Kingdom.
| | - Luca Panzone
- School of Natural and Environmental Sciences, Newcastle University, Newcastle upon Tyne NE1 7RU, United Kingdom.
| | - Sharron Kuznesof
- School of Natural and Environmental Sciences, Newcastle University, Newcastle upon Tyne NE1 7RU, United Kingdom.
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6
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Sensory Panel Performance Evaluation—Comprehensive Review of Practical Approaches. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app112411977] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Sensory assessors determine the result of sensory analysis; therefore, investigation of panel performance is inevitable to obtain well-established results. In the last few decades, numerous publications examine the performance of both panelists and panels. The initial point of any panelist measures are the applied selection methods, which are chosen according to the purpose (general suitability or product-specific skills). A practical overview is given on the available solutions, methods, protocols and software relating to all major panelist and panel measure indices (agreement, discrimination, repeatability, reproducibility and scale usage), with special focus on the utilized statistical methods. The novel approach of the presented methods is multi-faceted, concerning time factor (measuring performance at a given moment or over a period), the level of integration in the sensory testing procedure and the target of the measurements (panelist versus panel). The present paper supports the choice of the performance parameter and its related statistical procedure. Available software platforms, their accessibility (open-source status) and their functions are thoroughly analyzed concerning panelist or whole panel evaluation. The applied sensory test method strongly defines the applicable performance evaluation tools; therefore, these aspects are also discussed. A special field is related to proficiency testing. With the focus on special activities (product competitions, expert panels, food and horticultural goods), practical examples are given. In our research, special attention was given to sensory activity in companies and product experts or product-specific panels. Emerging future trends in this field will involve meta-analyses, application of AI and integration of psychophysics.
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Santos D, Monteiro MJ, Voss HP, Komora N, Teixeira P, Pintado M. The most important attributes of beef sensory quality and production variables that can affect it: A review. Livest Sci 2021. [DOI: 10.1016/j.livsci.2021.104573] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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8
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Conanec A, Campo M, Richardson I, Ertbjerg P, Failla S, Panea B, Chavent M, Saracco J, Williams J, Ellies-Oury MP, Hocquette JF. Has breed any effect on beef sensory quality? Livest Sci 2021. [DOI: 10.1016/j.livsci.2021.104548] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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9
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Djekic I, Lorenzo JM, Munekata PES, Gagaoua M, Tomasevic I. Review on characteristics of trained sensory panels in food science. J Texture Stud 2021; 52:501-509. [PMID: 34085719 DOI: 10.1111/jtxs.12616] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2021] [Revised: 05/21/2021] [Accepted: 05/25/2021] [Indexed: 11/29/2022]
Abstract
Sensory analysis has been, is, and will be one of the most important methods in judging food quality. As such, it is an evaluation tool involving human subjects with specific skills to conduct assigned series of tests. This review outlines main characteristics of 179 trained panels published in 16 selected scientific journals in the last 12 months, as well as training methods used for panelists, and type of sensory studies employed. The results reveal that two thirds of the panels have between eight and twelve members, with gender data provided in half of the papers. Overall duration of their initial training is presented only in around 20% of reviewed publications. When provided, duration was below 2 hr per session involving up to 10 sessions. One third of papers confirmed to have conducted training of the panel for methods employed, while almost half used experienced human subjects with no further data. Around 12% of all manuscripts have validated training of their sensory panel, while 20% of papers covered at least one criterion for assessment of their panels' performance. The majority of papers (80%) used descriptive methods, mainly with intensity scales. It is of note that 15% of papers used hedonic tests typical for consumer studies. Almost half of the scholars conducted their research in triplicates (41.3%) while almost one quarter (24%) provided no data on this subject. Type of food analyzed has no effects on the quality of data provided regarding panels, training, sensory methods, and replications.
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Affiliation(s)
- Ilija Djekic
- Faculty of Agriculture, University of Belgrade, Belgrade, Serbia
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain.,Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Ourense, Spain
| | - Paulo E S Munekata
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain
| | - Mohammed Gagaoua
- Food Quality and Sensory Science Department, Teagasc Food Research Centre, Dublin, Ireland
| | - Igor Tomasevic
- Faculty of Agriculture, University of Belgrade, Belgrade, Serbia
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10
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Soulat J, Monteils V, Ellies-Oury MP, Papillon S, Picard B. What is the impact of the rearing management applied during the heifers' whole life on the toughness of five raw rib muscles in relation with carcass traits? Meat Sci 2021; 179:108533. [PMID: 33975261 DOI: 10.1016/j.meatsci.2021.108533] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2020] [Revised: 04/26/2021] [Accepted: 04/30/2021] [Indexed: 02/04/2023]
Abstract
The aims of this study were, analysing the effects of rearing managements, carcass traits, and muscle type (M. complexus [CP], M. infraspinatus [IF], M. longissimus [LM], M. rhomboideus [RH], and M. serratus ventralis [SV]) on toughness of raw meat; developing prediction models to act on their toughness. According to our results obtained on the data of 77 heifers, the IF raw muscle was the toughest and appeared the most sensitive to a change in the rearing management. The four other raw muscles had a similar toughness within heifers from the same rearing management. The five raw muscles were less tough when the carcass was heavier and had higher dressing percentage and conformation. The 3 models explained about 40% of the variability observed. Our models showed that it is possible to improve the potential tenderness of raw meat, acting on: age of the heifer's mother, growth rate during the growth and fattening periods, slaughter age, carcass weight and temperature 24 h post-mortem.
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Affiliation(s)
- J Soulat
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genès-Champanelle, France
| | - V Monteils
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genès-Champanelle, France
| | - M-P Ellies-Oury
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genès-Champanelle, France; Bordeaux Science Agro, 1 Cours du Général de Gaulle, CS 40201, F-33175 Gradignan, France
| | - S Papillon
- Bordeaux Science Agro, 1 Cours du Général de Gaulle, CS 40201, F-33175 Gradignan, France
| | - B Picard
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genès-Champanelle, France.
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11
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Judge M, Conroy S, Hegarty P, Cromie A, Fanning R, Kelly D, Crofton E, Berry D. Eating quality of the longissimus thoracis muscle in beef cattle – Contributing factors to the underlying variability and associations with performance traits. Meat Sci 2021; 172:108371. [DOI: 10.1016/j.meatsci.2020.108371] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2020] [Revised: 11/09/2020] [Accepted: 11/10/2020] [Indexed: 11/30/2022]
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12
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Understanding the Determination of Meat Quality Using Biochemical Characteristics of the Muscle: Stress at Slaughter and Other Missing Keys. Foods 2021; 10:foods10010084. [PMID: 33406632 PMCID: PMC7823487 DOI: 10.3390/foods10010084] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2020] [Revised: 12/18/2020] [Accepted: 12/22/2020] [Indexed: 02/06/2023] Open
Abstract
Despite increasingly detailed knowledge of the biochemical processes involved in the determination of meat quality traits, robust models, using biochemical characteristics of the muscle to predict future meat quality, lack. The neglecting of various aspects of the model paradigm may explain this. First, preslaughter stress has a major impact on meat quality and varies according to slaughter context and individuals. Yet, it is rarely taken into account in meat quality models. Second, phenotypic similarity does not imply similarity in the underlying biological causes, and several models may be needed to explain a given phenotype. Finally, the implications of the complexity of biological systems are discussed: a homeostatic equilibrium can be reached in countless ways, involving thousands of interacting processes and molecules at different levels of the organism, changing over time and differing between animals. Consequently, even a robust model may explain a significant part, but not all of the variability between individuals.
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13
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Listrat A, Gagaoua M, Andueza D, Gruffat D, Normand J, Mairesse G, Picard B, Hocquette JF. What are the drivers of beef sensory quality using metadata of intramuscular connective tissue, fatty acids and muscle fiber characteristics? Livest Sci 2020. [DOI: 10.1016/j.livsci.2020.104209] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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14
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Gagaoua M, Terlouw EMC, Mullen AM, Franco D, Warner RD, Lorenzo JM, Purslow PP, Gerrard D, Hopkins DL, Troy D, Picard B. Molecular signatures of beef tenderness: Underlying mechanisms based on integromics of protein biomarkers from multi-platform proteomics studies. Meat Sci 2020; 172:108311. [PMID: 33002652 DOI: 10.1016/j.meatsci.2020.108311] [Citation(s) in RCA: 63] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2020] [Revised: 09/09/2020] [Accepted: 09/14/2020] [Indexed: 12/15/2022]
Abstract
Over the last two decades, proteomics have been employed to decipher the underlying factors contributing to variation in the quality of muscle foods, including beef tenderness. One such approach is the application of high-throughput protein analytical platforms in the identification of meat quality biomarkers. To broaden our understanding about the biological mechanisms underpinning meat tenderization across a large number of studies, an integromics study was performed to review the current status of protein biomarker discovery targeting beef tenderness. This meta-analysis is the first to gather and propose a comprehensive list of 124 putative protein biomarkers derived from 28 independent proteomics-based experiments, from which 33 robust candidates were identified worthy of evaluation using targeted or untargeted data-independent acquisition proteomic methods. We further provide an overview of the interconnectedness of the main biological pathways impacting tenderness determination after multistep analyses including Gene Ontology annotations, pathway and process enrichment and literature mining, and specifically discuss the major proteins and pathways most often reported in proteomics research.
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Affiliation(s)
- Mohammed Gagaoua
- Food Quality and Sensory Science Department, Teagasc Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland.
| | - E M Claudia Terlouw
- INRAE, Université Clermont Auvergne, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genès-Champanelle, France
| | - Anne Maria Mullen
- Food Quality and Sensory Science Department, Teagasc Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland
| | - Daniel Franco
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas 32900, Ourense, Spain
| | - Robyn D Warner
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC 3010, Australia
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas 32900, Ourense, Spain; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
| | - Peter P Purslow
- Centro de Investigacion Veterinaria de Tandil (CIVETAN), Universidad Nacional del Centro de la Provincia de Buenos Aires, Tandil B7001BBO, Argentina
| | - David Gerrard
- Department of Animal and Poultry Sciences, Virginia Tech, Blacksburg, VA 24061, USA
| | - David L Hopkins
- NSW DPI, Centre for Red Meat and Sheep Development, Cowra, NSW 2794, Australia
| | - Declan Troy
- Food Quality and Sensory Science Department, Teagasc Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland
| | - Brigitte Picard
- INRAE, Université Clermont Auvergne, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genès-Champanelle, France
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15
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Gagaoua M, Bonnet M, Picard B. Protein Array-Based Approach to Evaluate Biomarkers of Beef Tenderness and Marbling in Cows: Understanding of the Underlying Mechanisms and Prediction. Foods 2020; 9:foods9091180. [PMID: 32858893 PMCID: PMC7554754 DOI: 10.3390/foods9091180] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2020] [Revised: 08/17/2020] [Accepted: 08/21/2020] [Indexed: 12/14/2022] Open
Abstract
This study evaluated the potential of a panel of 20 protein biomarkers, quantified by Reverse Phase Protein Array (RPPA), to explain and predict two important meat quality traits, these being beef tenderness assessed by Warner-Bratzler shear force (WBSF) and the intramuscular fat (IMF) content (also termed marbling), in a large database of 188 Protected Designation of Origin (PDO) Maine-Anjou cows. Thus, the main objective was to move forward in the progression of biomarker-discovery for beef qualities by evaluating, at the same time for the two quality traits, a list of candidate proteins so far identified by proteomics and belonging to five interconnected biological pathways: (i) energy metabolic enzymes, (ii) heat shock proteins (HSPs), (iii) oxidative stress, (iv) structural proteins and (v) cell death and protein binding. Therefore, three statistical approaches were applied, these being Pearson correlations, unsupervised learning for the clustering of WBSF and IMF into quality classes, and Partial Least Squares regressions (PLS-R) to relate the phenotypes with the 20 biomarkers. Irrespective of the statistical method and quality trait, seven biomarkers were related with both WBSF and IMF, including three small HSPs (CRYAB, HSP20 and HSP27), two metabolic enzymes from the oxidative pathway (MDH1: Malate dehydrogenase and ALDH1A1: Retinal dehydrogenase 1), the structural protein MYH1 (Myosin heavy chain-IIx) and the multifunctional protein FHL1 (four and a half LIM domains 1). Further, three more proteins were retained for tenderness whatever the statistical method, among which two were structural proteins (MYL1: Myosin light chain 1/3 and TNNT1: Troponin T, slow skeletal muscle) and one was glycolytic enzyme (ENO3: β-enolase 3). For IMF, two proteins were, in this trial, specific for marbling whatever the statistical method: TRIM72 (Tripartite motif protein 72, negative) and PRDX6 (Peroxiredoxin 6, positive). From the 20 proteins, this trial allowed us to qualify 10 and 9 proteins respectively as strongly related with beef tenderness and marbling in PDO Maine-Anjou cows.
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16
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Cooking loss in retail beef cuts: The effect of muscle type, sex, ageing, pH, salt and cooking method. Meat Sci 2020; 171:108270. [PMID: 32853886 DOI: 10.1016/j.meatsci.2020.108270] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2020] [Revised: 07/30/2020] [Accepted: 07/30/2020] [Indexed: 01/11/2023]
Abstract
The aim of the study was to compare cooking losses in beef (striploin and cube roll) during various cooking methods (grilling, roasting, broiling) in two different cooking devices (convection oven and clamshell grill). A total of 400 samples of meat were cooked (an internal temperature of more than 70 °C) and analysed. Cooking losses of slices of striploin ranged between 24.5% and 34.8%, with losses of 25.9-35.8% when whole cuts of meat were roasted. Losses fell within similar ranges (24.7-33.7%) for cube roll. Beef after 21 days of dry ageing showed generally lower cooking losses. Principal component analysis confirmed a strong negative correlation between cooking losses and salt content, saltiness and juiciness, which were positively correlated with one another. The majority of the sensory properties were positively correlated with pH, while their relationship with Warner-Bratzler (WB) test was negative. Roasting in a convection oven would seem to be the most suitable method of cooking striploin, followed by broiling in a convection oven, with grilling in last place. The highest score for the majority of sensory properties and the lowest WB values were recorded in meat roasted in a convection oven, particularly in the meat of bulls aged for 21 days.
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17
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Hocquette JF, Ellies-Oury MP, Legrand I, Pethick D, Gardner G, Wierzbicki J, Polkinghorne RJ. Research in Beef Tenderness and Palatability in the Era of Big Data. MEAT AND MUSCLE BIOLOGY 2020. [DOI: 10.22175/mmb.9488] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
For decades, research has focused on predicting beef palatability using muscle biochemical traits, and various biomarkers. In these approaches, a precise definition of the variable to predict (tenderness assessed by panelists, untrained consumers, or shear force), and repeatability of the measurements are crucial for creating significant data resources for the derivation of robust predictive models, and rigorous validation testing. This “big data” approach also requires careful definition of traits and transparent principles for data sharing and management. As in other fields, meat science researchers should improve the Findability, Accessibility, Interoperability, and Reuse of data (known as the FAIR principles). Furthermore, with the rapid evolution of new measurement technologies, the traits that they measure must be consistently described, enhancing our ability to integrate these new measurements into existing description systems. For beef, strategic choices have been made in order to consider real consumers’ expectations, not well estimated correctly by lab approaches. This strategy has been successfully developed in Australia, which set up the “Meat Standards Australia” grading scheme, now partly adopted by the beef industry. The ambitions of the International Meat Research 3G Foundation is to develop beef ontology, to set up an international database with a huge number of consumers’ scores related to beef palatability and collected according to standard protocols. The foundation also aims to support the beef industry by offering an international predictive model of beef palatability, flexible enough to take into account any local livestock characteristics or regional consumer specificity. This approach is supported by the United Nations Economic Commission for Europe (UNECE), which is promoting development of regulations and norms, technical cooperation and exchange of best expertise and practices. This will substantially improve the transparency of data flow and price signaling between all participants of the value chain, from beef producers through to consumers at retail.
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Affiliation(s)
| | | | - Isabelle Legrand
- Institut de l’Elevage Service Qualité des Carcasses et des Viandes
| | - David Pethick
- Murdoch University School of Veterinary and Life Sciences
| | - Graham Gardner
- Murdoch University School of Veterinary and Life Sciences
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Soulat J, Picard B, Monteils V. Influence of the rearing managements and carcass traits on the sensory properties of two muscles: Longissimus thoracis and rectus abdominis. Meat Sci 2020; 169:108204. [PMID: 32502921 DOI: 10.1016/j.meatsci.2020.108204] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2019] [Revised: 04/20/2020] [Accepted: 05/25/2020] [Indexed: 02/04/2023]
Abstract
The aim of this study was to analyse simultaneously the effect of rearing managements (RM), carcass traits, muscle type (longissimus thoracis, LT and rectus abdominis, RA) and their interactions on colour (system L*a*b*), sensory and rheological properties of 77 heifers. The data used were 46 rearing factors defining four RM applied during the heifers' whole life from and 5 carcass traits discriminating two carcass quality clusters (Low and High quality). The results showed that the RM had an impact on the carcass and meat quality traits. The redness and the overall acceptability of LT meat were more sensitive to variation of RM than RA meat. The tenderness of LT and RA were similar or not according to the RM. Higher tenderness was obtained from high carcass quality irrespective the muscle. These results show that similar carcass and meat qualities can be obtained with different RM. They also demonstrated that it is also possible to manage jointly carcass and meat qualities.
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Affiliation(s)
- J Soulat
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genès-Champanelle, France
| | - B Picard
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genès-Champanelle, France
| | - V Monteils
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genès-Champanelle, France.
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Ellies-Oury MP, Hocquette JF, Chriki S, Conanec A, Farmer L, Chavent M, Saracco J. Various Statistical Approaches to Assess and Predict Carcass and Meat Quality Traits. Foods 2020; 9:E525. [PMID: 32331253 PMCID: PMC7230583 DOI: 10.3390/foods9040525] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2020] [Revised: 04/05/2020] [Accepted: 04/08/2020] [Indexed: 11/17/2022] Open
Abstract
The beef industry is organized around different stakeholders, each with their own expectations, sometimes antagonistic. This article first outlines these differing perspectives. Then, various optimization models that might integrate all these expectations are described. The final goal is to define practices that could increase value for animal production, carcasses and meat whilst simultaneously meeting the main expectations of the beef industry. Different models previously developed worldwide are proposed here. Two new computational methodologies that allow the simultaneous selection of the best regression models and the most interesting covariates to predict carcass and/or meat quality are developed. Then, a method of variable clustering is explained that is accurate in evaluating the interrelationships between different parameters of interest. Finally, some principles for the management of quality trade-offs are presented and the Meat Standards Australia model is discussed. The "Pareto front" is an interesting approach to deal jointly with the different sets of expectations and to propose a method that could optimize all expectations together.
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Affiliation(s)
- Marie-Pierre Ellies-Oury
- Bordeaux Science Agro, 1 cours du Général de Gaulle, CS 40201, 33175 Gradignan, France;
- INRAE, UMR1213 Herbivores, 63122 Saint Genès Champanelle, France;
- Clermont Université, VetAgro Sup, UMR1213 Herbivores, BP 10448, 63000 Clermont-Ferrand, France
| | - Jean-François Hocquette
- INRAE, UMR1213 Herbivores, 63122 Saint Genès Champanelle, France;
- Clermont Université, VetAgro Sup, UMR1213 Herbivores, BP 10448, 63000 Clermont-Ferrand, France
| | - Sghaier Chriki
- Isara Agro School for Life, 23 rue Jean Baldassini, 69364 Lyon CEDEX 07, France;
| | - Alexandre Conanec
- Bordeaux Science Agro, 1 cours du Général de Gaulle, CS 40201, 33175 Gradignan, France;
- INRAE, UMR1213 Herbivores, 63122 Saint Genès Champanelle, France;
- Clermont Université, VetAgro Sup, UMR1213 Herbivores, BP 10448, 63000 Clermont-Ferrand, France
- Université de Bordeaux, UMR5251, INRIA, 33400 Talence, France; (M.C.); (J.S.)
| | - Linda Farmer
- Agri-Food and Biosciences Institute, 18a Newforge Lane, Belfast BT9 5PX, UK;
| | - Marie Chavent
- Université de Bordeaux, UMR5251, INRIA, 33400 Talence, France; (M.C.); (J.S.)
| | - Jérôme Saracco
- Université de Bordeaux, UMR5251, INRIA, 33400 Talence, France; (M.C.); (J.S.)
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Listrat A, Gagaoua M, Normand J, Gruffat D, Andueza D, Mairesse G, Mourot BP, Chesneau G, Gobert C, Picard B. Contribution of connective tissue components, muscle fibres and marbling to beef tenderness variability in longissimus thoracis, rectus abdominis, semimembranosus and semitendinosus muscles. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:2502-2511. [PMID: 31960978 DOI: 10.1002/jsfa.10275] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/17/2019] [Revised: 01/14/2020] [Accepted: 01/21/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND The present study aimed to identify relationships between components of intramuscular connective tissue, proportions of the different fiber types, intramuscular fat and sensory tenderness of beef cooked at 55 °C. Accordingly, four muscles differing in their metabolic and contractile properties, as well as in their collagen content and butcher value, were obtained from dairy and beef cattle of several ages and sexes and were then used to create variability. RESULTS Correlation analyses and/or stepwise regressions were applied on Z-scores to identify the existing and robust associations. Tenderness scores were further categorized into tender, medium and tough classes using unsupervised learning methods. The findings revealed a muscle-dependant role with respect to tenderness of total and insoluble collagen, cross-links, and type IIB + X and IIA muscle fibers. The longissimus thoracis and semitendinosus muscles that, in the present study, were found to be extreme in their tenderness potential were also very different from each other and from the rectus abdominis (RA) and semimembranosus (SM). RA and SM muscles were very similar regarding their relationship for muscle components and tenderness. A relationship between marbling and tenderness was only present when the results were analysed irrespective of all factors of variation of the experimental model relating to muscle and animal type. CONCLUSION The statistical approaches applied in the present study using Z-scores allowed identification of the robust associations between muscle components and sensory beef tenderness and also identified discriminatory variables of beef tenderness classes. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Anne Listrat
- PHASE Department, Université Clermont Auvergne, INRAE, VetAgro Sup, UMR Herbivores, Saint-Genès-Champanelle, France
| | - Mohammed Gagaoua
- PHASE Department, Université Clermont Auvergne, INRAE, VetAgro Sup, UMR Herbivores, Saint-Genès-Champanelle, France
- Food Quality and Sensory Science Department, Teagasc Ashtown Food Research Centre, Dublin, Ireland
| | - Jérome Normand
- Institut de l'Elevage, Service Qualité des Viandes, Lyon, France
| | - Dominique Gruffat
- PHASE Department, Université Clermont Auvergne, INRAE, VetAgro Sup, UMR Herbivores, Saint-Genès-Champanelle, France
| | - Donato Andueza
- PHASE Department, Université Clermont Auvergne, INRAE, VetAgro Sup, UMR Herbivores, Saint-Genès-Champanelle, France
| | | | | | | | | | - Brigitte Picard
- PHASE Department, Université Clermont Auvergne, INRAE, VetAgro Sup, UMR Herbivores, Saint-Genès-Champanelle, France
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Picard B, Gagaoua M. Meta-proteomics for the discovery of protein biomarkers of beef tenderness: An overview of integrated studies. Food Res Int 2020; 127:108739. [DOI: 10.1016/j.foodres.2019.108739] [Citation(s) in RCA: 43] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2019] [Revised: 09/29/2019] [Accepted: 10/02/2019] [Indexed: 01/14/2023]
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Reiche AM, Oberson JL, Silacci P, Messadène-Chelali J, Hess H, Dohme-Meier F, Dufey PA, Terlouw E. Pre-slaughter stress and horn status influence physiology and meat quality of young bulls. Meat Sci 2019; 158:107892. [DOI: 10.1016/j.meatsci.2019.107892] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2019] [Revised: 04/23/2019] [Accepted: 07/22/2019] [Indexed: 10/26/2022]
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Głuchowski A, Czarniecka-Skubina E, Wasiak-Zys G, Nowak AD. Effect of Various Cooking Methods on Technological and Sensory Quality of Atlantic Salmon (Salmo salar). Foods 2019; 8:E323. [PMID: 31394833 PMCID: PMC6723074 DOI: 10.3390/foods8080323] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2019] [Revised: 08/06/2019] [Accepted: 08/06/2019] [Indexed: 11/16/2022] Open
Abstract
The aim of the study was to evaluate the effect of heat treatment salmon quality using the sous-vide method (57 °C, 20 min and 63 °C, 80 min) in comparison with traditional methods (steam cooking, roasting). The yield of process and sensory quality (sensory profile, consumer liking) and the color and texture of salmon was measured. Salmon processed with the sous-vide method was characterized by a statistically significantly (p ≤ 0.05) higher yield and water content than the samples prepared by steaming and roasting. Statistically higher (p ≤ 0.05) consumer preference for salmon prepared using higher parameters of the sous-vide process (63 °C, 80 min) compared with low parameters (57 °C, 20 min) was stated. Parameters of the sous-vide processing (57 °C, 20 min) have a negative effect on salmon quality. It was observed that as the temperature and time of the process increased, the intensity of the flavor and odor attributes of cooked fish also increased, while the intensity of raw fish, juiciness, tenderness, and softness decreased. The color of salmon also changed. Based on the results, we recommend the following parameters of process in preparing salmon using the sous-vide method: 63 °C for 80 min.
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Affiliation(s)
- Artur Głuchowski
- Department of Food Gastronomy and Food Hygiene, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS), 02-787 Warsaw, Poland
| | - Ewa Czarniecka-Skubina
- Department of Food Gastronomy and Food Hygiene, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS), 02-787 Warsaw, Poland.
| | - Grażyna Wasiak-Zys
- Department of Functional Food, Ecological Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS), 02-787 Warsaw, Poland
| | - And Dorota Nowak
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences (WULS), 02-787 Warsaw, Poland
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Gagaoua M, Terlouw C, Richardson I, Hocquette JF, Picard B. The associations between proteomic biomarkers and beef tenderness depend on the end-point cooking temperature, the country origin of the panelists and breed. Meat Sci 2019; 157:107871. [PMID: 31254803 DOI: 10.1016/j.meatsci.2019.06.007] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2019] [Revised: 06/15/2019] [Accepted: 06/15/2019] [Indexed: 12/21/2022]
Abstract
Steaks of 74 animals from 3 young bull breeds (Aberdeen Angus, Limousin and Blond d'Aquitaine) were cooked at two end-point cooking temperatures (55 and 74 °C) and evaluated for tenderness by trained panelists from France (FR) and the United Kingdom (UK). Using principal component regressions, the tenderness scores of each breed, country origin of the panelists and cooking temperature were linked with the abundances of 21 protein biomarkers belonging to five biological pathways. Twelve regression equations were built and explained 68 to 95% of tenderness variability. A high dissimilarity in the retained biomarkers was observed among the equations and differences exist among breeds, cooking temperatures and country origin of the panelists. Among the 21 biomarkers, 6 proteins including structural (MyHC-I, MyHC-IIa, MyHC-IIx), oxidative stress (DJ-1, PRDX6) and proteolysis (CAPN1) were retained robustly in positive or negative directions in the tenderization process of Longissimus thoracis, regardless the breed, the end-point cooking temperature or the country origin of the panelist.
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Affiliation(s)
- Mohammed Gagaoua
- Université Clermont Auvergne, INRA, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genès-Champanelle, France.
| | - Claudia Terlouw
- Université Clermont Auvergne, INRA, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genès-Champanelle, France
| | - Ian Richardson
- Bristol Veterinary School, Faculty of Health Sciences, University of Bristol, Langford, Bristol, BS40 5DU, UK
| | - Jean-François Hocquette
- Université Clermont Auvergne, INRA, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genès-Champanelle, France
| | - Brigitte Picard
- Université Clermont Auvergne, INRA, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genès-Champanelle, France.
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Gagaoua M, Picard B, Monteils V. Assessment of cattle inter-individual cluster variability: the potential of continuum data from the farm-to-fork for ultimate beef tenderness management. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:4129-4141. [PMID: 30767219 DOI: 10.1002/jsfa.9643] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/23/2019] [Revised: 02/11/2019] [Accepted: 02/13/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND This study implemented a holistic approach based on the farm-to-fork data at the four levels of the continuum (farm - slaughterhouse - muscle - meat) to study the inter-individual cluster variability of beef tenderness. For that, 171 young bulls were selected on a large database of 480 animals according to the industrial expectations based on animal and carcass characteristics. The targeted factors were age at slaughter (14; 20 months), carcass weight (370; 470 kg), EUROP conformation (7; 15) and fatness (2.5; 5) scores of the carcasses. Multivariate analyses and unsupervised learning tools were performed. RESULTS Principal component analysis combined to agglomerative hierarchical clustering allowed ten clusters to be identified that differed (P < 0.0001) for the four targeted factors. The clusters were further different for variables belonging to each level of the continuum. The results indicated an inter-individual cluster variability rising in tenderness in link with the continuum data grouped according to industrial expectations. The associations of the whole variables of the continuum with tenderness were very important, but farm-to-fork continuum-levels dependent. The findings showed that the variables contributing most to the inter-individual cluster variability of tenderness seemed to be more related to the rearing practices, mainly feeding, and their consequences on carcass properties rather than to the muscle characteristics evaluated by enzyme metabolism and connective tissue. CONCLUSION It seems that considering the continuum data would allow possible trade-off managements of tenderness to identify levers at different levels from the farm-to-meat. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Mohammed Gagaoua
- Département PHASE, INRA, VetAgro Sup, UMR Herbivores, Université Clermont Auvergne, Saint-Genès-Champanelle, France
| | - Brigitte Picard
- Département PHASE, INRA, VetAgro Sup, UMR Herbivores, Université Clermont Auvergne, Saint-Genès-Champanelle, France
| | - Valérie Monteils
- Département PHASE, INRA, VetAgro Sup, UMR Herbivores, Université Clermont Auvergne, Saint-Genès-Champanelle, France
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Gagaoua M, Monteils V, Picard B. Decision tree, a learning tool for the prediction of beef tenderness using rearing factors and carcass characteristics. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:1275-1283. [PMID: 30073653 DOI: 10.1002/jsfa.9301] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/11/2018] [Revised: 07/28/2018] [Accepted: 08/01/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND The present study explored the potential use of decision trees on rearing factors (q = 10) and carcass characteristics (q = 12) for the development of prediction model rules of beef tenderness prediction/categorization. Accordingly, 308 young bulls were used by a sensory panel to evaluate the tenderness potential of ribeye steaks grilled at 55 °C. A classification and regression tree method was implemented and allowed the prediction of tenderness using (i) rearing factors, (ii) carcass characteristics or (iii) both. RESULTS The resultant tree models yielded predictive accuracies of 70.78% (with four rearing factors: concentrate percentage; fattening duration; initial body weight and dry matter intake); 67.21% (with four carcass characteristics: fatness carcass score; carcass weight; dressing percentage and muscle carcass percentage) and 84.41% (with six rearing factors and carcass characteristics) compared to the k-means clustering of tenderness. In the final and robust regression tree, from the 22 attribute information, two carcass characteristics (fatness carcass score and muscle carcass percentage) and four rearing factors (fattening duration; concentrate percentage; dry matter intake and initial body weight) were retained as predictors. The first splitter of the 308 ribeye steaks in accordance with their tenderness scores was fatness carcass score, followed by fattening duration and concentrate percentage. CONCLUSION The trial in the preset study highlights the importance of thresholding approach for efficiently classifying ribeye steaks in accordance with their tenderness potential. The overall prediction model rule was: IF (fatness carcass score ≥ 2.88) AND (concentrate ≥ 82%) [AND (muscle carcass ≥ 71%)] THEN meat was [very] tender. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Mohammed Gagaoua
- Université Clermont Auvergne, INRA, VetAgro Sup, UMR Herbivores, Saint-Genès-Champanelle, France
| | - Valérie Monteils
- Université Clermont Auvergne, INRA, VetAgro Sup, UMR Herbivores, Saint-Genès-Champanelle, France
| | - Brigitte Picard
- Université Clermont Auvergne, INRA, VetAgro Sup, UMR Herbivores, Saint-Genès-Champanelle, France
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Gagaoua M, Monteils V, Picard B. Data from the Farmgate-to-Meat Continuum Including Omics-Based Biomarkers to Better Understand the Variability of Beef Tenderness: An Integromics Approach. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:13552-13563. [PMID: 30512949 DOI: 10.1021/acs.jafc.8b05744] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
This study is based on an integromic approach of 71 young bulls' data from the farmgate-to-meat continuum including omics-based biomarkers, to understand beef tenderness variability in two muscle cuts that differ by their contractile and metabolic properties. By the means of chemometrics using partial least-squares (PLS) and principal component regressions (PCR), important variables from a list of 49 that characterize four levels of the continuum (rearing factors-carcass-muscle-meat) were identified to explain tenderness of Longissimus thoracis (LT) and Semitendinosus (ST) muscles evaluated by a sensory panel and instrumental Warner-Bratzler shear force (WBSF). The PLS and PCR analyses validated 16 and 15 variables for LT and 12 and 14 for ST from the whole continuum to explain sensory tenderness and WBSF, respectively. Among the explanatory variables in the four models and in line with the role of apoptosis in tenderness determinism, HSP70-1A/B (a heat shock protein) was retained to explain beef tenderness irrespective of muscle and evaluation method. Similarly, dressing percentage from the carcass level was another robust predictor but in a muscle-dependent direction manner. HSP20, ENO3, and MyHC-I as three muscle protein biomarkers and dry matter intake (DMI) as a rearing factor were involved in three models to explain beef tenderness. This study highlighted also that several variables were muscle-specific irrespective of the evaluation method of tenderness. For LT muscle, six variables including three carcass traits (fatness score, fat carcass %, and muscle carcass %), two muscle biomarkers (HSP70-8 and MyHC-IIx/b), and one meat quality trait (pH3h) were found. For ST muscle, five variables were validated from two rearing factors (average daily gain and feed efficiency) and three structural protein biomarkers (α-actin, MyBP-H, and CapZ-β). Finally, for WBSF only, lactate dehydrogenase chain B (LDH-B) was retained positively for LT and negatively for ST muscles. Overall, this trial showed that tenderness of LT and ST muscle cuts is influenced by variables belonging to the whole continuum with relationships that depend on both the muscle type and the evaluation method. It further highlighted the potential of integromic/chemometric approaches on the farmgate-to-meat continuum data to better understand the sophisticated biological processes that orchestrate the conversion of muscle into meat and tenderness determinism.
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Affiliation(s)
- Mohammed Gagaoua
- Université Clermont Auvergne , INRA, VetAgro Sup, UMR Herbivores , F-63122 Saint-Genès-Champanelle , France
| | - Valérie Monteils
- Université Clermont Auvergne , INRA, VetAgro Sup, UMR Herbivores , F-63122 Saint-Genès-Champanelle , France
| | - Brigitte Picard
- Université Clermont Auvergne , INRA, VetAgro Sup, UMR Herbivores , F-63122 Saint-Genès-Champanelle , France
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Soulat J, Picard B, Léger S, Ellies-Oury MP, Monteils V. Preliminary Study to Determinate the Effect of the Rearing Managements Applied during Heifers' Whole Life on Carcass and Flank Steak Quality. Foods 2018; 7:foods7100160. [PMID: 30275429 PMCID: PMC6210484 DOI: 10.3390/foods7100160] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2018] [Revised: 09/22/2018] [Accepted: 09/25/2018] [Indexed: 11/20/2022] Open
Abstract
The aim of this study was to investigate the impact of rearing managements applied during a heifers’ whole life on the carcass and flank steak (rectus abdominis) meat traits. For this study, rearing managements applied on 96 heifers were identified by conducting surveys in farms. A heifers’ whole life was divided into three key periods: Pre-weaning, growth, and fattening. The combination of the rearing factors applied during the heifers’ whole life allowed us to characterize several rearing managements. Among them, four have been studied in depth. The main results displayed that the carcass traits were more sensitive to the rearing managements than the flank steak traits. The different managements considered had an impact on the weight, the dressing percentage and the conformation score of the carcass. Whereas, they had no impact on the sensory descriptors, the sheer force and the color of the flank steak. This study showed that the variations observed for carcass and meat traits could not be explained by the variation of only one rearing factor but could be explained by many rearing factors characterizing the rearing management applied. Finally, this study demonstrated that it was possible to improve carcass traits without deteriorating meat traits.
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Affiliation(s)
- Julien Soulat
- Université Clermont Auvergne, INRA, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genès-Champanelle, France.
| | - Brigitte Picard
- Université Clermont Auvergne, INRA, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genès-Champanelle, France.
| | - Stéphanie Léger
- Université de Clermont Auvergne, Université Blaise Pascal, Laboratoire de Mathématiques, BP 10448, F-63000 Clermont-Ferrand, France.
- CNRS, UMR 6620, Laboratoire de Mathématiques, F-63171 Aubière, France.
| | - Marie-Pierre Ellies-Oury
- Université Clermont Auvergne, INRA, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genès-Champanelle, France.
- Bordeaux Science Agro, 1 Cours du Général de Gaulle, CS 40201, F-33175 Gradignan, France.
| | - Valérie Monteils
- Université Clermont Auvergne, INRA, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genès-Champanelle, France.
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Gagaoua M, Picard B, Soulat J, Monteils V. Clustering of sensory eating qualities of beef: Consistencies and differences within carcass, muscle, animal characteristics and rearing factors. Livest Sci 2018. [DOI: 10.1016/j.livsci.2018.06.011] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Vu PTT, Holtcamp AJ, Sukumaran AT, Le MVV, Nguyen DH, Dinh TTN. Effects of market type and time of purchase on oxidative status and descriptive off-odors and off-flavors of beef in Vietnam. Meat Sci 2018; 145:399-406. [PMID: 30053746 DOI: 10.1016/j.meatsci.2018.07.018] [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: 02/23/2018] [Revised: 07/12/2018] [Accepted: 07/12/2018] [Indexed: 10/28/2022]
Abstract
The objective of the current study was to determine the effects of market type (super market - SM, indoor market - IM, open market - OM) and sampling time (at the opening - T0 and 4 h after the opening - T4) on antioxidant capacity, lipid oxidation, and descriptive sensory attributes of beef in Vietnam. Values of FC and TEAC were greater in OM beef than IM and SM (P < 0.001) and FC value was also greater at T4 than T0 (P = 0.038). The beef from SM had 7% greater TBARS than IM and OM (P = 0.003). Livery odor was less intense in raw beef from OM when compared to SM and IM (P ≤ 0.047). Sour odor in raw beef, and livery flavor in cooked beef was increased from T0 to T4 (P ≤ 0.035). Principal component analysis of descriptive sensory attributes indicated that FC and TEAC could predict partial livery flavor in cooked beef, but not off-odors in raw beef.
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Affiliation(s)
- P T T Vu
- Department of Food Technology, Ho Chi Minh City University of Technology, Ho Chi Minh City, Viet Nam
| | - A J Holtcamp
- Department of Animal and Dairy Sciences, Mississippi State University, Mississippi State, MS, United States
| | - A T Sukumaran
- Department of Animal and Dairy Sciences, Mississippi State University, Mississippi State, MS, United States
| | - M V V Le
- Department of Food Technology, Ho Chi Minh City University of Technology, Ho Chi Minh City, Viet Nam
| | - D H Nguyen
- Department of Food Technology, Ho Chi Minh City University of Technology, Ho Chi Minh City, Viet Nam
| | - T T N Dinh
- Department of Animal and Dairy Sciences, Mississippi State University, Mississippi State, MS, United States.
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Panea B, Olleta JL, Sañudo C, Del Mar Campo M, Oliver MA, Gispert M, Serra X, Renand G, Del Carmen Oliván M, Jabet S, García S, López M, Izquierdo M, García-Cachán MD, Quintanilla R, Piedrafita J. Effects of breed-production system on collagen, textural, and sensory traits of 10 European beef cattle breeds. J Texture Stud 2018; 49:528-535. [PMID: 29935080 DOI: 10.1111/jtxs.12350] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2018] [Revised: 06/11/2018] [Accepted: 06/12/2018] [Indexed: 11/29/2022]
Abstract
In the current study the collagen, texture, and sensory characteristics of meat from 712 yearling males of 10 local Spanish and French beef breeds raised in their typical production systems were described. The breed-production system affected collagen and texture variables but affected sensory variables only slightly. There was a large amount of intra breed-production system variation for all the variables. French breeds had lower values for collagen solubility (~12%) than Spanish breeds (~40%). Stress (WB) varied from 36 N/cm2 in Casina to 44 N/cm2 in Salers, whereas compression stress at 80% ranged from 35 N/cm2 in Asturiana de los Valles to 40 N/cm2 in Salers. Oven cooking resulted in higher cooking losses (24%) than cooking on a grill (12%). Cooking losses increased as the grill temperature increased. Numerous significant correlations were found among variables. Carcass weight is associated with all the collagen and texture variables. Correlation coefficients among texture and collagen variables were statistically significant and these correlation coefficients were in general higher for solubility percentage than for total collagen content, highlighting the importance of the solubility of collagen rather than total collagen in determining meat textural properties. PRACTICAL APPLICATIONS To differentiate a product in the market, it is necessary to define its characteristics. Differentiation allows increasing the added value of products and, therefore, income of the farmers. In addition, it guarantees to the consumers that the product they purchase has the intrinsic and extrinsic quality features that they seek. For consumers, beef texture is one of the most important quality attributes sought, therefore, studying factors that can affect beef texture is a major interest for the industry.
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Affiliation(s)
- Begoña Panea
- Centro de Investigación y Tecnología Agroalimentaria de Aragón-IA2, Zaragoza, Spain
| | - José Luis Olleta
- Departamento de Producción Animal y Ciencia de los Alimentos, Universidad de Zaragoza, Zaragoza, Spain
| | - Carlos Sañudo
- Departamento de Producción Animal y Ciencia de los Alimentos, Universidad de Zaragoza, Zaragoza, Spain
| | - María Del Mar Campo
- Departamento de Producción Animal y Ciencia de los Alimentos, Universidad de Zaragoza, Zaragoza, Spain
| | - María Angels Oliver
- Centre de Tecnología de la Carn, Institut de Recerca i Tecnología Agroalimentàries (IRTA), Girona, Spain
| | - Marina Gispert
- Centre de Tecnología de la Carn, Institut de Recerca i Tecnología Agroalimentàries (IRTA), Girona, Spain
| | - Xavier Serra
- Centre de Tecnología de la Carn, Institut de Recerca i Tecnología Agroalimentàries (IRTA), Girona, Spain
| | - Gilles Renand
- UMR 1313 Génétique Animale et Biologie Intégrative, INRA-AgroParisTech, Josas Cedex, France
| | | | | | | | | | | | | | - Raquel Quintanilla
- Animal Breeding and Genetics Program, Institut de Recerca i Tecnología Agroalimentàries (IRTA), Barcelona, Spain
| | - Jesús Piedrafita
- Departament de Ciéncia Animal i dels Aliments, Universitat Autònoma de Barcelona, Barcelona, Spain
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Soulat J, Picard B, Léger S, Monteils V. Prediction of beef carcass and meat quality traits from factors characterising the rearing management system applied during the whole life of heifers. Meat Sci 2018; 140:88-100. [PMID: 29549845 DOI: 10.1016/j.meatsci.2018.03.009] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2017] [Revised: 03/08/2018] [Accepted: 03/09/2018] [Indexed: 11/28/2022]
Abstract
In this study, four prediction models were developed by logistic regression using individual data from 96 heifers. Carcass and sensory rectus abdominis quality clusters were identified then predicted using the rearing factors data. The obtained models from rearing factors applied during the fattening period were compared to those characterising the heifers' whole life. The highest prediction power of carcass and meat quality clusters were obtained from the models considering the whole life, with success rates of 62.8% and 54.9%, respectively. Rearing factors applied during both pre-weaning and fattening periods influenced carcass and meat quality. According to models, carcass traits were improved when heifer's mother was older for first calving, calves ingested concentrates during pasture preceding weaning and heifers were slaughtered older. Meat traits were improved by the genetic of heifers' parents (i.e., calving ease and early muscularity) and when heifers were slaughtered older. A management of carcass and meat quality traits is possible at different periods of the heifers' life.
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Affiliation(s)
- J Soulat
- Université Clermont Auvergne, INRA, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genès-Champanelle, France
| | - B Picard
- Université Clermont Auvergne, INRA, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genès-Champanelle, France
| | - S Léger
- Université de Clermont Auvergne, Université Blaise Pascal, Laboratoire de Mathématiques, BP 10448, F-63000 Clermont-Ferrand, France; CNRS, UMR 6620, Laboratoire de Mathématiques, F-63171 Aubière, France
| | - V Monteils
- Université Clermont Auvergne, INRA, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genès-Champanelle, France.
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Reverse phase protein arrays for the identification/validation of biomarkers of beef texture and their use for early classification of carcasses. Food Chem 2018; 250:245-252. [PMID: 29412918 DOI: 10.1016/j.foodchem.2018.01.070] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2017] [Revised: 01/04/2018] [Accepted: 01/09/2018] [Indexed: 01/25/2023]
Abstract
The validation of biomarkers and tools for the prediction of beef texture remains a challenging task. In this study, reverse phase protein arrays (RPPA) quantified 29 protein biomarkers in the m. Longissimus thoracis of Charolais cattle sampled early post-mortem. Myosin heavy chain 1 (MHC1, slow-oxidative fibers) and Retinal dehydrogenase 1 (ALDH1A1, oxidative enzyme) discriminated between tender and juicy vs. tough meat with residues classes and are validated as prime biomarkers of beef texture. Several proteins belonging to energy metabolism, heat shock and oxidative stress, cytoskeletal, cell signaling and apoptosis were related with tenderness. Among the unusual proteins, Four and a half LIM domains 1 (FHL1) and Tripartite motif protein 72 (TRIM72) correlated respectively negatively and positively with beef tenderness. Principal component regression was used for the first time to explain beef texture traits using biomarkers. The results are very promising as they revealed sophisticated mechanisms behind the tenderizing process.
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Gagaoua M, Monteils V, Couvreur S, Picard B. Identification of Biomarkers Associated with the Rearing Practices, Carcass Characteristics, and Beef Quality: An Integrative Approach. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:8264-8278. [PMID: 28844145 DOI: 10.1021/acs.jafc.7b03239] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Data from birth to slaughter of cull cows allowed using a PCA-based approach coupled with the iterative K-means algorithm the identification of three rearing practices classes. The classes were different in their carcass characteristics. Old cows raised mainly on pasture have better carcass characteristics, while having an equivalent tenderness, juiciness, flavor, intramuscular fat content, and pHu to those fattened with hay or haylage. The Longissimus thoracis muscle of the cows raised on pasture (with high physical activity) showed greater proportions of IIA fibers at the expense of the fast IIX ones. Accordingly, the meat of these animals have better color characteristics. Superoxide dismutase (SOD1) and αB-crystallin quantified by Dot-Blot were the only other biomarkers to be more abundant in "Grass" class compared to "Hay" and "Haylage" classes. The relationships between the biomarkers and the 6 carcass and 11 meat quality traits were investigated using multiple regression analyses per rearing practices. The associations were rearing practice class and phenotype trait-dependent. ICDH and TP53 were common for the three classes, but the direction of their entrance was different. In addition, rearing practices and carcass traits were not related with Hsp70-Grp75 and μ-calpain abundances. The other relationships were specific for two or one rearing practices class. The rearing practices dependency of the relationships was also found with meat quality traits. Certain proteins were for the first time related with some beef quality traits. MyHC-IIx, PGM1, Hsp40, ICDH, and Hsp70-Grp75 were common for the three rearing practices classes and retained to explain at list one beef quality trait. A positive relationship was found between PGM1 and hue angle irrespective of rearing practices class. This study confirms once again that production-related traits in livestock are the result of sophisticated biological processes finely orchestrated during the life of the animal and soon after slaughter.
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Affiliation(s)
- Mohammed Gagaoua
- UMR1213 Herbivores, INRA, VetAgro Sup, Clermont Université, Université de Lyon , 63122 Saint-Genès-Champanelle, France
| | - Valérie Monteils
- UMR1213 Herbivores, INRA, VetAgro Sup, Clermont Université, Université de Lyon , 63122 Saint-Genès-Champanelle, France
| | - Sébastien Couvreur
- URSE, Université Bretagne Loire, Ecole Supérieure d'Agriculture (ESA) , 55 Rue Rabelais, BP 30748, 49007 Angers Cedex, France
| | - Brigitte Picard
- UMR1213 Herbivores, INRA, VetAgro Sup, Clermont Université, Université de Lyon , 63122 Saint-Genès-Champanelle, France
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The effect of CaCl 2 marination on the tenderizing pathway of goose meat during conditioning. Food Res Int 2017; 102:487-492. [PMID: 29195976 DOI: 10.1016/j.foodres.2017.09.014] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2017] [Revised: 09/05/2017] [Accepted: 09/08/2017] [Indexed: 11/22/2022]
Abstract
In order to figure out the effect of CaCl2 on the tenderizing pathway of goose meat, breast muscles of thirty-two Eastern Zhejiang White Geese were divided into three treatments: the control, 150 and 300mM CaCl2. Shear force, myofibrillar fraction index (MFI), actin filaments and F-actin, G-actin and tropomodulins (Tmods) levels were investigated during 168h. Results showed that 300mM treatment had lower shear force at 48, 96 and 168h and higher MFI at 24, 48, 96 and 168h than the control. The rate of actin filaments disruption, the decrease of F-actin, the degradation of Tmods, the increase of G-actin in 300mM treatment was faster than 150mM treatment; the rate in the control was the slowest among treatments. CaCl2 accelerated the transformation of F-actin into G-actin. We concluded that CaCl2 tenderized goose meat by depolymerizing actin filaments and cleaving Tmods.
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