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Johnson LG, Zhai C, Brown K, Prenni JE, N Nair M, Huff-Lonergan E, Lonergan SM. Secondary Lipid Oxidation Products as Modulators of Calpain-2 Functionality In Vitro. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:12229-12239. [PMID: 38743679 DOI: 10.1021/acs.jafc.4c00335] [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: 05/16/2024]
Abstract
The objective was to understand the impacts of secondary lipid oxidation products on calpain-2 activity and autolysis and, subsequently, to determine the quantity and localization of modification sites. 2-Hexenal and 4-hydroxynonenal incubation significantly decreased calpain-2 activity and slowed the progression of autolysis, while malondialdehyde had minimal impact on calpain-2 activity and autolysis. Specific modification sites were determined with LC-MS/MS, including distinct malondialdehyde modification sites on the calpain-2 catalytic and regulatory subunits. 2-Hexenal modification sites were observed on the calpain-2 catalytic subunit. Intact protein mass analysis with MALDI-MS revealed that a significant number of modifications on the calpain-2 catalytic and regulatory subunits are likely to exist. These observations confirm that specific lipid oxidation products modify calpain-2 and may affect the calpain-2 functionality. The results of these novel experiments have implications for healthy tissue metabolism, skeletal muscle growth, and post-mortem meat tenderness development.
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Affiliation(s)
- Logan G Johnson
- Department of Animal Science, Iowa State University, Ames, Iowa 50011, United States
| | - Chaoyu Zhai
- Department of Animal Science, University of Connecticut, Storrs, Connecticut 06269, United States
- Department of Animal Sciences, Colorado State University, Fort Collins, Colorado 80523, United States
| | - Kitty Brown
- Analytical Resources Core- Bioanalysis & Omics, Colorado State University, Fort Collins, Colorado 80523, United States
| | - Jessica E Prenni
- Department of Horticulture and Landscape Architecture, Colorado State University, Fort Collins, Colorado 80523, United States
| | - Mahesh N Nair
- Department of Animal Sciences, Colorado State University, Fort Collins, Colorado 80523, United States
| | | | - Steven M Lonergan
- Department of Animal Science, Iowa State University, Ames, Iowa 50011, United States
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2
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Ramos PM, Scheffler TL, Beline M, Bodmer J, Gerrard DE, Silva SL. Challenges and opportunities of using Bos indicus cattle to meet consumers' demand for quality beef. Meat Sci 2024; 207:109375. [PMID: 37924645 DOI: 10.1016/j.meatsci.2023.109375] [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: 06/01/2023] [Revised: 10/25/2023] [Accepted: 10/27/2023] [Indexed: 11/06/2023]
Abstract
Beef consumption is expected to increase worldwide, which necessitates the use of Bos indicus cattle that are well-adapted to harsher climates, like the tropics. Yet, beef from these cattle is considered inferior to that of Bos taurus breeds, primarily due to lowered tenderness values and reduced intramuscular fat content. However, the benefits of using Bos indicus genetics are numerous and undeniable. Herein, we explore how decreases in meat quality in these cattle may be offset by increases in livability. Further, we review the knowledge surrounding beef tenderness and explore the processes occurring during the early events of the transformation of muscle to meat that are different in this biological type and may be altered by stress. Growth rate, calpastatin activity and mitochondrial function will be discussed as they relate to tenderness. The opportunities of using Bos indicus cattle are of great interest to the beef industry worldwide, especially given the pressures for enhancing the overall sustainability and carbon footprint of this sector. Delivering a consistently high-quality product for consumers by exploiting Bos indicus genetics in a more sustainable manner will be proposed. Information on novel factors that influence the conversion of muscle to meat is explored to provide insights into opportunities for maximizing beef tenderization and maturation across all cattle. Exploring the use of Bos indicus cattle in modern production schemes, while addressing the mechanisms undergirding meat tenderness should provide the industry with a path forward for building greater demand through producing higher quality beef.
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Affiliation(s)
- Patricia M Ramos
- Animal Science Department, College of Animal Science and Food Engineering, University of Sao Paulo, Pirassununga, SP, Brazil
| | - Tracy L Scheffler
- Animal Science Department, University of Florida, Gainesville, FL, USA
| | - Mariane Beline
- School of Animal Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA, USA
| | - Jocelyn Bodmer
- School of Animal Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA, USA
| | - David E Gerrard
- School of Animal Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA, USA
| | - Saulo Luz Silva
- Animal Science Department, College of Animal Science and Food Engineering, University of Sao Paulo, Pirassununga, SP, Brazil.
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Koulicoff LA, Heilman T, Vitanza L, Welter A, Jeneske H, O'Quinn TG, Hansen S, Huff-Lonergan E, Schulte MD, Chao MD. Matrix metalloproteinase- 9 may contribute to collagen structure modification during postmortem aging of beef. Meat Sci 2023; 205:109321. [PMID: 37643525 DOI: 10.1016/j.meatsci.2023.109321] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2023] [Revised: 08/17/2023] [Accepted: 08/23/2023] [Indexed: 08/31/2023]
Abstract
Matrix metalloproteinases (MMPs) are responsible for the turnover of intramuscular connective tissue in live animals. We hypothesize that MMPs may play a role in postmortem aging of beef muscles for the degradation of connective tissues. Four different experiments were performed to: 1) characterize MMP activity during postmortem aging of beef; 2) determine if the native beef MMP can contribute to connective tissue degradation in a simulated standard industry postmortem aging condition; 3) explore approaches to improve the native beef MMP activity and 4) characterize MMP activity in beef from cattle supplemented with supranutritional level of Zn. In experiment 1, MMP was active throughout the entire aging periods (3, 21, 42 and 63 d) for beef muscles Longissimus lumborum, Gluteus medius and Gastrocnemius, and the unknown MMP responsible for the collagen degradation was identified as MMP-9 by Western Blot. In experiment 2 and 3, MMP-9 activity was noticeable in the gels after 42 d of storage in the cooler. Moreover, the addition of ZnCl2 in the model system significantly increased MMP-9 activity when compared to the control (P < 0.01). In experiment 4, Longissimus thoracis from animals supplemented with a supranutritional Zn level had increased Zn availability and MMP-9 activity than those from animals fed with a control diet (P < 0.05). Further research is needed better understand MMP-9 mechanism during postmortem aging of meat. With a better understanding of MMP-9 in the aging process, the beef industry can provide better connective tissue management strategies for lower-quality beef cuts.
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Affiliation(s)
- Larissa A Koulicoff
- Kansas State University, Department of Animal Sciences and Industry, Manhattan, KS 66506, USA
| | - Terra Heilman
- Kansas State University, Department of Animal Sciences and Industry, Manhattan, KS 66506, USA
| | - Lauren Vitanza
- Kansas State University, Department of Animal Sciences and Industry, Manhattan, KS 66506, USA
| | - Amelia Welter
- Kansas State University, Department of Animal Sciences and Industry, Manhattan, KS 66506, USA
| | - Haley Jeneske
- Kansas State University, Department of Animal Sciences and Industry, Manhattan, KS 66506, USA
| | - Travis G O'Quinn
- Kansas State University, Department of Animal Sciences and Industry, Manhattan, KS 66506, USA
| | - Stephanie Hansen
- Iowa State University, Department of Animal Science, Ames, IA 50011, USA
| | | | - Matthew D Schulte
- Iowa State University, Department of Animal Science, Ames, IA 50011, USA
| | - Michael D Chao
- Kansas State University, Department of Animal Sciences and Industry, Manhattan, KS 66506, USA.
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4
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Yu H, Zhang S, Liu X, Lei Y, Wei M, Liu Y, Yang X, Xie P, Sun B. Comparison of physiochemical attributes, microbial community, and flavor profile of beef aged at different temperatures. Front Microbiol 2022; 13:1091486. [PMID: 36620023 PMCID: PMC9813384 DOI: 10.3389/fmicb.2022.1091486] [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: 11/07/2022] [Accepted: 11/24/2022] [Indexed: 12/24/2022] Open
Abstract
Beef aging for tenderness and flavor development may be accelerated by elevated temperature. However, little to no research has been undertaken that determines how this affects other important meat quality characteristics and microbial community. This study aims to decrease aging time by increasing temperature. Beef were aged and vacuum packaged at 10 and 15°C, and the effects of increased temperature on meat physiochemical attributes, microbial community, and flavor profile were monitored. The shear force decreased with aging in all temperature and showed the higher rate at elevated temperatures compare to 4°C. The beef aged at elevated temperatures (10 or 15°C) for 5 days showed equivalent shear force value to the beef aged at 4°C for 10 days (p > 0.05), however, the final tenderness was not affected by the elevated temperature. The beef aged at elevated temperatures showed a significantly higher cooking loss and less color stability compared to 4°C (p < 0.05). The total volatile basic nitrogen and aerobic plate count increased (p < 0.05) faster at elevated temperatures compare to 4°C. Carnobacterium, Lactobacillus and Hafnia-Obesumbacterium were the dominant genus in the beef samples aged at 4, 10, and 15°C, respectively. In addition, the contents of isobutyraldehyde, 3-methylbutyraldehyde, 2-methylbutyraldehyde, and 3-methylbutanol were higher than aged at 4°C (p < 0.05). Therefore, these results suggest that application of elevated aged temperatures could shorten required aging time prior while not adversely affecting meat quality. In turn, this will result in additional cost savings for meat processors.
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Affiliation(s)
- Haojie Yu
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Songshan Zhang
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Xiaochang Liu
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Yuanhua Lei
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Meng Wei
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China,Chemical Engineering Institute, Shijiazhuang University, Shijiazhuang, China
| | - Yinchu Liu
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Xiaodong Yang
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Peng Xie
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Baozhong Sun
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China,*Correspondence: Baozhong Sun,
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Astragaloside IV Alleviates Brain Injury Induced by Hypoxia via the Calpain-1 Signaling Pathway. Neural Plast 2022; 2022:6509981. [PMID: 36510594 PMCID: PMC9741538 DOI: 10.1155/2022/6509981] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2022] [Revised: 10/12/2022] [Accepted: 11/01/2022] [Indexed: 12/04/2022] Open
Abstract
Long-term hypoxia can induce oxidative stress and apoptosis in hippocampal neurons that can lead to brain injury diseases. Astragaloside IV (AS-IV) is widely used in the antiapoptotic therapy of brain injury diseases. However, its mechanism of action is still not fully understood. In this study, we investigated the effect of AS-IV on hypoxia-induced oxidative stress and apoptosis in hippocampal neurons and explored its possible mechanism. In vivo, mice were placed in a hypoxic circulatory device containing 10% O2 and gavaged with AS-IV (60 and 120 mg/kg/d) for 4 weeks. In vitro, mouse hippocampal neuronal cells (HT22) were treated with hypoxia (1% O2) for 24 hours in the presence or absence of AS-IV, MDL-28170 (calpain-1 inhibitor), or YC-1 (HIF-1α inhibitor). The protective effect of AS-IV on brain injury was further explored by examining calpain-1 knockout mice. The results showed that hypoxia induced damage to hippocampal neurons, impaired spatial learning and memory abilities, and increased oxidative stress and apoptosis. Treatment with AS-IV or calpain-1 knockout improved the damage to hippocampal neurons and spatial learning and memory, attenuated oxidative stress and inhibited cell apoptosis. These changes were verified in HT22 cells. Overexpression of calpain-1 abolished the improvement of AS-IV on apoptosis and oxidative stress. In addition, the effects of AS-IV were accompanied by decreased calpain-1 and HIF-1α expression, and YC-1 showed a similar effect as AS-IV on calpain-1 and caspase-3 expression. In conclusion, this study demonstrates that AS-IV can downregulate the calpain-1/HIF-1α/caspase-3 pathway and inhibit oxidative stress and apoptosis of hippocampal neurons induced by hypoxia, which provides new ideas for studying the antiapoptotic activity of AS-IV.
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Effects of Chitosan/Collagen Peptides/Cinnamon Bark Essential Oil Composite Coating on the Quality of Dry-Aged Beef. Foods 2022; 11:foods11223638. [PMID: 36429229 PMCID: PMC9689929 DOI: 10.3390/foods11223638] [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: 10/18/2022] [Revised: 11/08/2022] [Accepted: 11/11/2022] [Indexed: 11/16/2022] Open
Abstract
The aim of this study was to evaluate the effects of the chitosan/collagen peptides/cinnamon bark essential oil composite coating on dry-aged beef. Chitosan (2%, w/v), collagen peptides (1%, w/v), and cinnamon bark essential oil (1%, v/v) were homogenized to obtain the coating. Beef samples were divided into three groups (traditional dry-ageing, in-bag dry-ageing, and coating and then dry-ageing) and dry-aged for 42 days. Physiochemical, microbial, and sensorial parameters of samples were determined during the dry-ageing process. There were no significant differences (p > 0.05) in pH values, shear force values, cooking loss, color, juiciness, tenderness, and flavor across groups. The total volatile base nitrogen value of the coating group was lower than those of the other two groups. Compared to traditional dry-ageing, in-bag and coating dry-ageing reduced (p < 0.05) many volatile compounds such as alcohols, aldehydes, ketones, and acetate. In-bag and coating dry-ageing had no impact on the fungal community, but changed the bacterial community by inhibiting Pseudomonas. This study demonstrates that the chitosan/collagen peptides/cinnamon bark essential oil coating reduces microbial spoilage during dry-ageing, and has a small influence on product quality.
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Khoja IA, Arsalan A, Biswas AK, Tandon S. Casein zymography based detection and one step purification for simultaneous quantification of calcium induced endogenous proteases in breast and thigh muscles from different chicken breeds. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17129] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- I. A. Khoja
- Division of Post‐Harvest Technology, ICAR‐Indian Veterinary Research Institute, Izatnagar Bareilly U.P. India
| | - A. Arsalan
- Division of Livestock Products Technology, ICAR‐Indian Veterinary Research Institute, Izatnagar Bareilly U.P. India
| | - A. K. Biswas
- Division of Livestock Products Technology, ICAR‐Indian Veterinary Research Institute, Izatnagar Bareilly U.P. India
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8
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Tuell JR, Nondorf MJ, Brad Kim YH. Post-Harvest Strategies to Improve Tenderness of Underutilized Mature
Beef: A Review. Food Sci Anim Resour 2022; 42:723-743. [PMID: 36133641 PMCID: PMC9478978 DOI: 10.5851/kosfa.2022.e33] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2022] [Revised: 06/19/2022] [Accepted: 06/22/2022] [Indexed: 11/17/2022] Open
Abstract
Beef muscles from mature cows and bulls, especially those originating from the
extremities of the carcass, are considered as underutilized due to
unsatisfactory palatability. However, beef from culled animals comprises a
substantial proportion of the total slaughter in the US and globally. Modern
consumers typically favor cuts suitable for fast, dry-heat cookery, thereby
creating challenges for the industry to market inherently tough muscles. In
general, cull cow beef would be categorized as having a lower extent of
postmortem proteolysis compared to youthful carcasses, coupled with a high
amount of background toughness. The extent of cross-linking and resulting
insolubility of intramuscular connective tissues typically serves as the
limiting factor for tenderness development of mature beef. Thus, numerous
post-harvest strategies have been developed to improve the quality and
palatability attributes, often aimed at overcoming deficiencies in tenderness
through enhancing the degradation of myofibrillar and stromal proteins or
physically disrupting the tissue structure. The aim of this review is to
highlight existing and recent innovations in the field that have been
demonstrated as effective to enhance the tenderness and palatability traits of
mature beef during the chilling and postmortem aging processes, as well as the
use of physical interventions and enhancement.
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Affiliation(s)
- Jacob R. Tuell
- School of Agricultural Sciences, Northwest
Missouri State University, Maryville, MO 64468, USA
| | - Mariah J. Nondorf
- Meat Science and Muscle Biology
Laboratory, Department of Animal Sciences, Purdue University,
West Lafayette, IN 47907, USA
| | - Yuan H. Brad Kim
- Meat Science and Muscle Biology
Laboratory, Department of Animal Sciences, Purdue University,
West Lafayette, IN 47907, USA
- Corresponding author: Yuan H.
Brad Kim, Meat Science and Muscle Biology Laboratory, Department of Animal
Sciences, Purdue University, West Lafayette, IN 47907, USA, Tel:
+1-765-496-1631, E-mail:
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9
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Bischof G, Witte F, Terjung N, Heinz V, Juadjur A, Gibis M. Metabolic, proteomic and microbial changes postmortem and during beef aging. Crit Rev Food Sci Nutr 2022; 64:1076-1109. [PMID: 36004604 DOI: 10.1080/10408398.2022.2113362] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
The purpose of this review is to provide an overview of the current knowledge about proteomic and metabolic changes in beef, the microbiological alteration postmortem and during aging, and observe the influence on beef quality parameters, such as tenderness, taste and flavor. This review will also focus on the different aging types (wet- and dry-aging), the aging or postmortem time of beef and their effect on the proteome and metabolome of beef. The Ca2+ homeostasis and adenosine 5'-triphosphate breakdown are the main reactions in the pre-rigor phase. After rigor mortis, the enzymatic degradation of connective tissues and breakdown of energy metabolism dominate molecular changes in beef. Important metabolic processes leading to the formation of saccharides, nucleotides, organic acids (e.g. lactic acid), creatine and fatty acids are considered in this context as possible flavor precursors or formers of beef flavor and taste. Flavor precursors are substrates for lipid oxidation, Strecker degradation and Maillard reaction during cooking or roasting. The findings presented should serve as a basis for a better understanding of beef aging and its molecular effects and are intended to contribute to meeting the challenges of improving beef quality.
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Affiliation(s)
- Greta Bischof
- Chemical Analytics, German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Franziska Witte
- Product Innovation, German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
| | - Nino Terjung
- Product Innovation, DIL Technology GmbH, Quakenbrück, Germany
| | - Volker Heinz
- Research Directorate, German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
| | - Andreas Juadjur
- Chemical Analytics, German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
| | - Monika Gibis
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
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Hernandez MS, Woerner DR, Brooks JC, Wheeler TL, Legako JF. Influence of aging temperature and duration on spoilage organism growth, proteolytic activity, and related chemical changes in vacuum-packaged beef longissimus. MEAT AND MUSCLE BIOLOGY 2022. [DOI: 10.22175/mmb.13724] [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
Each carcass was assigned to a storage temperature (-2, 0, 4℃). Strip loins were portioned into half loins and assigned to an aging duration (14, 28, 42, 56 d) and vacuum packaged. Loins were aged in commercial upright refrigerators. At each aging interval, loin portion packages were aseptically opened and loins were surface swabbed for microbial analysis before fabrication into 2.54 cm strip steaks. Steaks assigned to slice shear force (SSF) were cooked to 71℃. A raw steak was used to track proteolytic activity, free amino acid content, and volatile compounds. Two-way interactions were observed for all spoilage organisms (P < 0.001). Aging for 42 and 56 d at -2℃ produced lower microbial counts compared to 4℃ (P < 0.05). Loins aged for 14 d at 4℃ had increased desmin and troponin-T degradation compared to aging for 14 at -2 and 0℃ (P < 0.05). Loins aged in 4These data indicate aging at 4℃ increases the rate of proteolysis and subsequent tenderness development and flavor precursor accumulation. However, extended aging at 4℃ resulted in increased microbial counts. Many traits peaked at 42 d of aging.
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Affiliation(s)
| | | | | | - Tommy L. Wheeler
- USDA, Agricultural Research Service Meat Safety and Quality Research Unit, U.S. Meat Animal Research Center
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Lyu J, Ertbjerg P. Sarcoplasmic and myofibril-bound calpains during storage of pork longissimus muscle: New insights on protein degradation. Food Chem 2022; 372:131347. [PMID: 34818749 DOI: 10.1016/j.foodchem.2021.131347] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2021] [Revised: 10/02/2021] [Accepted: 10/04/2021] [Indexed: 11/04/2022]
Abstract
The subcellular distribution of calpain-1 and -2 and the proteolytical activity of myofibril-bound calpains in pork were investigated during 12 days cold storage. The content of sarcoplasmic calpain-1 decreased during storage while myofibril-bound calpain-1 content first increased (P < 0.05) to 17% of that of 12 h-sarcoplasmic calpain-1 on day 6 followed by a gradual decrease with subsequent storage, suggesting that calpain-1 gradually translocated from sarcoplasm to myofibrils during the initial 6 days of postmortem storage. Intact desmin decreased (P < 0.05) after incubation of myofibrils with 0.05 mM Ca2+, and this was more pronounced with 5 mM Ca2+ (P < 0.05). Ca2+ titration curves of day 6 myofibrils showed two distinct proteolytic activities becoming activated in the range 0.03 to 0.06 mM and 0.4 to 0.8 mM Ca2+, respectively. The results suggest that both calpain-1 and calpain-2 binds to myofibrils during storage and subsequently degrade structural proteins including desmin.
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Affiliation(s)
- Jian Lyu
- Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland
| | - Per Ertbjerg
- Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland.
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12
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Sustained Effects of Muscle Calpain System Genotypes on Tenderness Phenotypes of South African Beef Bulls during Ageing up to 20 Days. Animals (Basel) 2022; 12:ani12060686. [PMID: 35327083 PMCID: PMC8944438 DOI: 10.3390/ani12060686] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2021] [Revised: 01/25/2022] [Accepted: 02/02/2022] [Indexed: 02/05/2023] Open
Abstract
Simple Summary When searching for genetic markers for the selection of more tender beef, it is important to maintain minimal environmental variation from pre-slaughter, right through to the ageing process, to ensure the accuracy of the obtained phenotypes. This is because beef quality traits have a large environmental component that can greatly alter the characteristics of the meat, which would not reflect a true genetic effect. We propose that variable ageing times are especially important in determining whether markers are associated with tenderization or not. Our analyses included candidate genes for the protein degrading enzyme system for calpains, because they contribute the most to tenderization. We were able to validate these markers in South African beef cattle, where they could be useful for selection. The timing of the collection of tenderness data was critical, as only a few (6/134) genetic markers sustained their association with tenderization over ageing to 20 days. A larger tenderization effect earlier in ageing, as shown here for the capn1_187 and capn1_4751 markers, would decrease the length of ageing. This would not only increase profits, but also decrease the energy needed during the storage and refrigeration of aged beef, decreasing the carbon footprint of beef production. Abstract The most important factor that determines beef tenderness is its proteolytic activity, and the balance between calpain-1 protease activity and calpastatin inhibition is especially important, while contributions can also arise from calpain-2 and, possibly, calpain-3. The meat ageing process itself affects these processes. To determine whether genotypes in the calpain–calpastatin system can enhance tenderness through a 20-day ageing period, South African purebred beef bulls (n = 166) were genotyped using the Illumina BovineHD SNP BeadChip through a gene-based association analysis targeting the cast, capn3, capn2 and capn1 genes. The Warner–Bratzler shear force (WBSF) and myofibril fragment length (MFL) of Longissimus thoracis et lumborum (LTL) steaks were evaluated between d 3 and d 20 of ageing, with protease enzyme activity in the first 20 h post-mortem. Although several of the 134 SNPs are associated with tenderness, only seven SNP in the cast, capn2 and capn1 genes sustained genetic associations, additive to the ageing-associated increases in tenderness for at least three of the four ageing periods. While most genomic associations were relatively stable over time, some genotypes within the SNP responded differently to ageing, resulting in altered genomic effects over time. The level of ageing at which genomic associations are performed is an important factor that determines whether SNPs affect tenderness phenotypes.
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Scheffler TL. Connecting Heat Tolerance and Tenderness in Bos indicus Influenced Cattle. Animals (Basel) 2022; 12:220. [PMID: 35158544 PMCID: PMC8833572 DOI: 10.3390/ani12030220] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2021] [Revised: 01/05/2022] [Accepted: 01/14/2022] [Indexed: 12/04/2022] Open
Abstract
Bos indicus cattle are widely utilized in tropical and subtropical climates. Their heat tolerance and parasite resistance are integral for beef production in these regions; however, a reputation for excitable temperaments, slower growth, and variation in tenderness has limited their use in commercial beef production. This suggests that there is antagonism between heat tolerance and meat production traits. Meat quality characteristics are determined by the properties of skeletal muscle as well as conditions during slaughter and processing. Thus, it is possible that adaptations related to heat tolerance in the living animal affect tenderness and other meat quality attributes. Since muscle represents a large proportion of body mass, relatively small changes at the cellular level could impact overall heat production of the animal. Specifically, protein degradation and mitochondria function are aspects of organ and cellular metabolism that may help limit heat production and also have a connection to tenderness. Protein degradation postmortem is critical to structural changes that enhance tenderness whereas mitochondria may influence tenderness through their roles in energy metabolism, calcium regulation, cell death signaling, and oxidative stress. This review explores potential relationships between cellular metabolism in vivo and beef quality development in Bos indicus and Bos indicus influenced cattle.
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Affiliation(s)
- Tracy L Scheffler
- Department of Animal Sciences, University of Florida, Gainesville, FL 32611, USA
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14
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Coria MS, Pighin D, Grigioni G, Palma GA. Feeding strategies and ageing time alter calpain system proteins activities and meat quality of Braford steers. Anim Biosci 2021; 35:272-280. [PMID: 34696575 PMCID: PMC8738954 DOI: 10.5713/ab.21.0227] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2021] [Accepted: 09/11/2021] [Indexed: 12/04/2022] Open
Abstract
Objective The aim of this study was to evaluate the effect of ageing and feeding strategies on the calpain protease system and meat quality traits in Braford steers. Methods Thirty Braford steers were employed; 15 animals were supplemented with corn silage during finishing and 15 were kept only on pasture. Meat quality traits and calpain system protein activity were evaluated in longissimus thoracis et lumborum (LTL) steaks aged for 2, 7, 14, and 21 days. Results Aged meat showed higher pH and calcium content, while Warner Bratzler shear force (WBSF) decreased to day 21. No interaction between ageing and diet was seen for quality traits. Steers finished with corn silage showed higher values of water holding capacity, WBSF and free calcium, and lower values of pH and cooking loss. Calpain and calpastatin activities decreased with ageing. Finishing steers on pasture produced higher values of calpains and lower values of calpastatin activities. The higher values of calpain 1 activity were observed in muscles aged 2 days from pasture finished animals, and the lower activity of the inhibitor in the 21 days aged samples of the same group. Conclusion These results suggest a diet by ageing interaction in calpains and calpastatin and this interaction impact in Warner Bratzler Shear Force in Braford LTL muscle.
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Affiliation(s)
- Maria Sumampa Coria
- Animal Production and Reproduction Laboratory, NOA Institute of Bionanotechnology (INBIONATEC), Villa El Zanjón, Santiago del Estero, G4206XCP, Argentina.,Institute for the Agricultural Development of the Semiarid (INDEAS), Faculty of Agronomy and Agroindustry (FAyA), National University of Santiago del Estero (UNSE), Santiago del Estero, G4200ABT, Argentina.,National Council of Scientific and Technical Research (CONICET), Buenos Aires, C1033AAJ, Argentina
| | - Dario Pighin
- National Council of Scientific and Technical Research (CONICET), Buenos Aires, C1033AAJ, Argentina.,Food Technology Institute - Science and Technology Institute of Sustainable Food Systems, National Institute of Agricultural Technology (INTA) and National Council of Scientific and Technical Research (CONICET), Buenos Aires, C1033AAJ, Argentina.,Faculty of Agriculture and Food Sciences, Moron University, Morón, Buenos Aires, B1708JPD, Argentina
| | - Gabriela Grigioni
- National Council of Scientific and Technical Research (CONICET), Buenos Aires, C1033AAJ, Argentina.,Food Technology Institute - Science and Technology Institute of Sustainable Food Systems, National Institute of Agricultural Technology (INTA) and National Council of Scientific and Technical Research (CONICET), Buenos Aires, C1033AAJ, Argentina.,Faculty of Agriculture and Food Sciences, Moron University, Morón, Buenos Aires, B1708JPD, Argentina
| | - Gustavo Adolfo Palma
- Animal Production and Reproduction Laboratory, NOA Institute of Bionanotechnology (INBIONATEC), Villa El Zanjón, Santiago del Estero, G4206XCP, Argentina.,Institute for the Agricultural Development of the Semiarid (INDEAS), Faculty of Agronomy and Agroindustry (FAyA), National University of Santiago del Estero (UNSE), Santiago del Estero, G4200ABT, Argentina.,National Council of Scientific and Technical Research (CONICET), Buenos Aires, C1033AAJ, Argentina
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15
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Matney MJ, Gravely ME, O'Quinn TG, Drouillard JS, Phelps-Ronningen KJ, Houser TA, Hobson AW, Alcocer HM, Gonzalez JM. Effects of extended postmortem aging and intramuscular location on protein degradation, muscle fiber morphometrics, and tenderness of beef longissimus lumborum and semitendinosus steaks. J Anim Sci 2021; 99:6369559. [PMID: 34516626 DOI: 10.1093/jas/skab263] [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: 07/02/2021] [Accepted: 09/10/2021] [Indexed: 11/15/2022] Open
Abstract
The objective of this study was to determine effects of extended aging and intramuscular location on Warner-Bratzler shear force (WBSF), muscle fiber cross-sectional area (CSA), and protein degradation of semitendinosus (ST) and longissimus lumborum (LL) steaks. Left ST and LL were removed from 40 carcasses at 6 d postmortem. The ST was fabricated into five locations (LOC), with LOC 1 being most proximal and LOC 5 being most distal. The posterior LL was fabricated into 3 LOC, with LOC 1 being most anterior. Vacuum sealed ST steaks were aged 7, 14, 28, 56, or 112 d postmortem, while LL steaks were aged 7, 28, or 112 d postmortem at 2 ± 1 °C. A steak from each LOC was assigned to WBSF or laboratory analyses. There were no Day of Aging (DOA) × LOC interactions for all dependent variables (P > 0.06). There were DOA effects for ST and LL WBSF values and degraded 38-kDa desmin (DES; P < 0.01). Day-7 ST-steak WBSF value was greater than all other days (P < 0.01) and day-14 steaks had greater WBSF value than remaining days (P < 0.05). Day-28 ST-steak WBSF values were greater than day 56 and 112 (P < 0.01), which did not differ (P = 0.53). In the LL, day-7 steaks had greater WBSF values than the other two timepoints (P < 0.01) and day-28 steaks had greater (P < 0.01) WBSF values than day-112 steaks. Degraded ST 38-kDa DES content was less on day 7 and 14 compared to all other days (P < 0.03), but did not differ (P = 0.79) from each other. Days 28 and 56 38-kDa DES content was less than day 112 (P < 0.01), but did not differ (P = 0.34) from each other. Degraded LL 38-kDa DES content was less on day 7 than day 28 and 112 (P < 0.02), which did not differ (P = 0.67). There were LOC effects for only ST WBSF and muscle fiber CSA (P < 0.05). Semitendinosus steak LOC 1 and 2 had greater WBSF values than all other locations (P < 0.01), but did not differ (P = 0.32) from each other. Semitendinosus steak LOC 3 and 5 had greater WBSF values than LOC 4 (P < 0.01), but did not differ (P = 0.85) from each other. The CSA of all ST fiber types were largest in LOC 1 compared to all other fiber types (P < 0.01). The CSA of all LOC 2 and 3 fiber types was greater than LOC 4 and 5 (P < 0.01), but were not different from each other (P > 0.81), and LOC 4 had greater CSA than LOC 5 (P < 0.01). Steak aging WBSF value improvements seemed proteolysis catalyzed, while the ST intramuscular tenderness gradient was more likely due to muscle fiber CSA.
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Affiliation(s)
- MaryAnn J Matney
- Department of Animal Sciences and Industry, Kansas State University, Manhattan, KS 66506, USA
| | - Morgan E Gravely
- Department of Animal and Dairy Science, University of Georgia, Athens, GA 30602, USA
| | - Travis G O'Quinn
- Department of Animal Sciences and Industry, Kansas State University, Manhattan, KS 66506, USA
| | - James S Drouillard
- Department of Animal Sciences and Industry, Kansas State University, Manhattan, KS 66506, USA
| | | | - Terry A Houser
- Department of Animal Sciences, Iowa State University, Ames, IA 50011, USA
| | - Allison W Hobson
- Department of Animal Sciences and Industry, Kansas State University, Manhattan, KS 66506, USA
| | - Hanna M Alcocer
- Department of Animal and Dairy Science, University of Georgia, Athens, GA 30602, USA
| | - John M Gonzalez
- Department of Animal and Dairy Science, University of Georgia, Athens, GA 30602, USA
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16
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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: 53] [Impact Index Per Article: 17.7] [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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17
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Kaur L, Hui SX, Morton JD, Kaur R, Chian FM, Boland M. Endogenous Proteolytic Systems and Meat Tenderness: Influence of Post-Mortem Storage and Processing. Food Sci Anim Resour 2021; 41:589-607. [PMID: 34291209 PMCID: PMC8277181 DOI: 10.5851/kosfa.2021.e27] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2021] [Revised: 05/12/2021] [Accepted: 05/26/2021] [Indexed: 12/25/2022] Open
Abstract
Meat proteolytic systems play a crucial role in meat tenderisation. Understanding
the effects of processing technologies and post-mortem storage conditions on
these systems is important due to their crucial role in determining the quality
characteristics of meat and meat products. It has recently been proposed that
tenderisation occurs due to the synergistic action of numerous endogenous
proteolytic systems. There is strong evidence suggesting the importance of
μ-calpain during the initial post-mortem aging phase, while m-calpain may
have a role during long-term aging. The caspase proteolytic system is also a
candidate for cell degradation in the initial stages of conversion of muscle to
meat. The role of cathepsins, which are found in the lysosomes, in post-mortem
aging is controversial. Lysosomes need to be ruptured, through aging, or other
forms of processing to release cathepsins into the cytosol for participation in
proteolysis. A combination of optimum storage conditions along with suitable
processing may accelerate protease activity within meat, which can potentially
lead to improved meat tenderness. Processing technologies such as high pressure,
ultrasound, and shockwave processing have been reported to disrupt muscle
structure, which can facilitate proteolysis and potentially enhance the aging
process. This paper reviews the recent literature on the impacts of processing
technologies along with post-mortem storage conditions on the activities of
endogenous proteases in meat. The information provided in the review may be
helpful in selecting optimum post-mortem meat storage and processing conditions
to achieve improved muscle tenderness within shorter aging and cooking
times.
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Affiliation(s)
- Lovedeep Kaur
- School of Food and Advanced Technology, Massey University, 4442 Palmerston North, New Zealand.,Riddet Institute, Massey University, 4442 Palmerston North, New Zealand
| | - Seah Xin Hui
- School of Food and Advanced Technology, Massey University, 4442 Palmerston North, New Zealand
| | - James D Morton
- Department of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, Christchurch, New Zealand
| | - Ramandeep Kaur
- School of Food and Advanced Technology, Massey University, 4442 Palmerston North, New Zealand.,Riddet Institute, Massey University, 4442 Palmerston North, New Zealand
| | - Feng Ming Chian
- School of Food and Advanced Technology, Massey University, 4442 Palmerston North, New Zealand.,Riddet Institute, Massey University, 4442 Palmerston North, New Zealand
| | - Mike Boland
- Riddet Institute, Massey University, 4442 Palmerston North, New Zealand
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18
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Modzelewska-Kapituła M, Tkacz K, Nogalski Z. The influence of muscle, ageing and thermal treatment method on the quality of cooked beef. Journal of Food Science and Technology 2021; 59:123-132. [PMID: 35068558 PMCID: PMC8758849 DOI: 10.1007/s13197-021-04993-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 11/03/2020] [Accepted: 01/20/2021] [Indexed: 12/02/2022]
Abstract
The study was undertaken to investigate the effect of muscle, thermal treatment, and ageing on the beef quality. The longissimus lumborum (LL) and semimembranosus (SM) muscles were taken from Holstein–Friesian young bull carcasses then subjected to steam-cooking and sous-vide after 9 and 14-d wet ageing. It was shown that characteristics of cooked beef were the most significantly affected by thermal treatment method. Using sous-vide provided beef with lower shear force and cooking loss values, darker, and more red colour and more beneficial sensory quality. LL and SM muscles showed a similar quality when subjected to the same thermal treatment method after the same ageing time. It is possible to obtain juicy and tender beef from Holstein–Friesian bulls after 9-d ageing and sous-vide treatment.
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Affiliation(s)
- 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
| | - Katarzyna Tkacz
- Department of Meat Technology and Chemistry, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-719, Olsztyn, Poland
| | - Zenon Nogalski
- Department of Cattle Breeding and Milk Evaluation, Faculty of Animal Bioengineering, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, 10-719, Olsztyn, Poland
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19
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Lyu J, Ertbjerg P. Ca 2+-induced binding of calpain-2 to myofibrils: Preliminary results in pork longissimus thoracis muscle supporting a role on myofibrillar protein degradation. Meat Sci 2020; 172:108364. [PMID: 33161219 DOI: 10.1016/j.meatsci.2020.108364] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2020] [Revised: 10/16/2020] [Accepted: 10/28/2020] [Indexed: 10/23/2022]
Abstract
The aim of this study was to investigate the role of Ca2+ in the process of calpain-2 becoming associated to myofibrils and the potential of myofibril-bound calpain to degrade myofibrillar proteins. Different Ca2+ concentrations were applied to myofibrils mixed with partially purified calpain-2. Ca2+ induced binding of calpain to myofibrils in a concentration-dependent manner. The half-maximal Ca2+ requirements for binding of calpain-2 to myofibrils and for calpain-2 proteolysis of myofibrils were 0.60 mM and 0.29 mM, respectively. To investigate the proteolytic activity of myofibril-bound calpain, a mixture of myofibrils and calpain-2 was briefly incubated with Ca2+. Unbound calpain was removed by washing with a Ca2+-free buffer. The myofibril-bound calpain maintained proteolytic activity and degraded desmin when re-activated with Ca2+. In conclusion, the results suggest that an increase in Ca2+ will activate and induce binding of calpain to myofibrils. Subsequently, calpain is relatively tightly bound and proteolytically active.
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Affiliation(s)
- Jian Lyu
- Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland
| | - Per Ertbjerg
- Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland.
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20
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Lancaster JM, Buseman BJ, Weber TM, Nasados JA, Richard RP, Murdoch GK, Price WJ, Colle MJ, Bass PD. Impact of beef carcass size on chilling rate, pH decline, display color, and tenderness of top round subprimals. Transl Anim Sci 2020; 4:txaa199. [PMID: 33336154 PMCID: PMC7733321 DOI: 10.1093/tas/txaa199] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2020] [Accepted: 10/26/2020] [Indexed: 11/17/2022] Open
Abstract
Beef carcass weights in the United States have continued to increase over the past 30 yr. As reported by the United States Department of Agriculture, grid-based carcass weight discounts begin when carcasses exceed 408 kg. Despite weight discounts, beef carcass weights continue to increase. At the same time, an increased prevalence of discoloration and color variability in top round subprimals has been observed throughout the industry which may be influenced by the increases in carcass weights. The objectives of this study were to assess the effects of beef carcass size and its relationship to chill time, color, pH, and tenderness of the beef top round. In the current study, eight industry average weight beef carcasses (AW, 341–397 kg) and eight oversized beef carcasses (OW, exceeding 432 kg) were evaluated. Temperatures and pH measurements were observed on both sides of all carcasses for the initial 48 h postharvest at a consistent superficial and deep anatomical location of the respective top rounds. Carcasses were fabricated into subprimals at 48 h and top rounds were aged at 2 °C for an additional 12 d. The superficial location of both AW and OW carcasses cooled at a faster rate (P < 0.01) than the deep locations. The deep location of OW carcasses had a lower pH and a more rapid (P < 0.01) initial pH decline. Quantitative color of steaks from OW carcasses had greater mean L* (lightness; P = 0.01) and initial b* (yellowness; P < 0.01) values. The delayed temperature decline and the accelerated pH decline of the deep location of the top round of OW carcasses occur at different rates than AW carcasses. Delayed rate of cooling leads to irreversible impacts on steak appearance of top round steaks fabricated from OW beef carcasses when compared with AW carcasses.
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Affiliation(s)
- Jessica M Lancaster
- Department of Animal and Veterinary Sciences, University of Idaho, Moscow, ID
| | - Brianna J Buseman
- Department of Animal and Veterinary Sciences, University of Idaho, Moscow, ID
| | - Tanya M Weber
- Department of Animal and Veterinary Sciences, University of Idaho, Moscow, ID
| | - James A Nasados
- Department of Animal and Veterinary Sciences, University of Idaho, Moscow, ID
| | - Ron P Richard
- Department of Animal and Veterinary Sciences, University of Idaho, Moscow, ID
| | - Gordon K Murdoch
- Department of Animal and Veterinary Sciences, University of Idaho, Moscow, ID
| | - William J Price
- Statistical Programs, College of Agricultural and Life Sciences, University of Idaho, Moscow, ID
| | - Michael J Colle
- Department of Animal and Veterinary Sciences, University of Idaho, Moscow, ID
| | - Phillip D Bass
- Department of Animal and Veterinary Sciences, University of Idaho, Moscow, ID
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21
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Carapelli R, de Oliveira AF, Giglioti R, Tullio RR, Nassu RT, Oliveira MCS, Nogueira ARA. Calcium, Fe, Cu, Zn, and Mg Fractionation in In Natura and Aged Beef Samples by Bioanalytical Methods. FOOD ANAL METHOD 2020. [DOI: 10.1007/s12161-019-01560-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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22
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Bhat ZF, Morton JD, Mason SL, Bekhit AEDA. Does pulsed electric field have a potential to improve the quality of beef from older animals and how? INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.102194] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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23
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Pulsed electric field operates enzymatically by causing early activation of calpains in beef during ageing. Meat Sci 2019; 153:144-151. [DOI: 10.1016/j.meatsci.2019.03.018] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2018] [Revised: 03/26/2019] [Accepted: 03/27/2019] [Indexed: 12/17/2022]
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24
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Bhat ZF, Morton JD, Mason SL, Mungure TE, Jayawardena SR, Bekhit AEDA. Effect of pulsed electric field on calpain activity and proteolysis of venison. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2018.11.006] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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25
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Bhat ZF, Morton JD, Mason SL, Bekhit AEA. Calpain activity, myofibrillar protein profile, and physicochemical properties of beef
Semimembranosus
and
Biceps femoris
from culled dairy cows during aging. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13835] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Z. F. Bhat
- Faculty of Agriculture and Life Sciences, Department of Wine Food and Molecular Biosciences Lincoln University Lincoln New Zealand
| | - James D. Morton
- Faculty of Agriculture and Life Sciences, Department of Wine Food and Molecular Biosciences Lincoln University Lincoln New Zealand
| | - Susan L. Mason
- Faculty of Agriculture and Life Sciences, Department of Wine Food and Molecular Biosciences Lincoln University Lincoln New Zealand
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26
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Zhang Y, Ertbjerg P. Effects of frozen-then-chilled storage on proteolytic enzyme activity and water-holding capacity of pork loin. Meat Sci 2018; 145:375-382. [DOI: 10.1016/j.meatsci.2018.07.017] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2018] [Revised: 07/11/2018] [Accepted: 07/12/2018] [Indexed: 10/28/2022]
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27
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Wan Y, Wang H, Wang W, Zan L, Zhu J. Effect of Ultrasound and Calcium Chloride on the Ultrastructure and the Warner-Bratzler Shear Force Value of Beef Shank Muscle Fibers. FOOD BIOPHYS 2018. [DOI: 10.1007/s11483-018-9545-4] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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28
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Phelps KJ, Johnson DD, Elzo MA, Paulk CB, Gonzalez JM. Effect of Brahman genetics on myofibrillar protein degradation, collagen crosslinking, and tenderness of the longissimus lumborum. J Anim Sci 2018; 95:5397-5406. [PMID: 29293748 DOI: 10.2527/jas2017.2022] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The objective of this study was to examine the effect of percent Brahman genetics on Warner-Bratzler shear force (WBSF), desmin and troponin-T (TnT) degradation, hydroxylysyl pyridinoline (HP) crosslink content, and perimysial collagen melting temperature. Steers ( = 131) produced in 2012 and 2013 were harvested at 1.27 cm of visual s.c. back fat thickness. Steers were divided into 4 genetic categories consisting of steers that contained 6/32 or less Brahman genetics, 12/32 Brahman genetics, 14/32 to 18/32 Brahman genetics, and 23/32 to 32/32 Brahman genetics. Twenty-four hours after harvest, a 7.62-cm piece of the longissimus lumborum beginning at the 13th rib was collected and aged for 14 d. Following aging, three 2.54-cm steaks were cut for WBSF, trained sensory panel, and laboratory analyses. Laboratory analyses steaks were used to determine protein degradation, HP crosslink analysis, and perimysial collagen melting temperature. Data were analyzed using a polynomial regression for unequally spaced treatments. As the percent Brahman genetics increased, WBSF increased (linear, = 0.01). As percent Brahman genetics increased, tenderness score decreased (less tender) and connective tissue score increased (more connective tissue; linear, = 0.01). As the percentage of Brahman genetics increased, the amount of degraded desmin (38 kDa) and TnT (34 and 30 kDa) decreased (linear, < 0.03) whereas the amount of immunoreactive 36 kDa TnT increased (linear, = 0.04). Percent Brahman genetics had no effect ( = 0.14) on HP crosslink content but did tend to increase ( = 0.07) perimysial collagen melting temperature as the percent Brahman increased. The percentage of Brahman genetic influence was positively correlated to WBSF ( = 0.25), 36 kDa immunoreactive TnT ( = 0.26), and perimysial collagen melting temperature ( = 0.25, = 0.01). Sensory panel tenderness ( = -0.44), juiciness ( = -0.26), and connective tissue scores ( = -0.63); 38 kDa degraded desmin ( = -0.34), 34 ( = -0.36) and 30 kDa degraded TnT ( = -0.29); and HP collagen crosslinks ( = -0.20) were negatively correlated to percent Brahman genetic influence ( < 0.03). Increasing Brahman genetic influence in steers negatively affects tenderness, partially through a reduction in degradation of desmin and TnT. Although HP collagen crosslinks are unaffected by Brahman genetics, a tendency for increased perimysium melting temperature indicates that other collagen-stabilizing crosslinks may be affected.
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29
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Colle M, Nasados J, Rogers J, Kerby D, Colle M, Van Buren J, Richard R, Murdoch G, Williams C, Doumit M. Strategies to improve beef tenderness by activating calpain-2 earlier postmortem. Meat Sci 2018; 135:36-41. [DOI: 10.1016/j.meatsci.2017.08.008] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2017] [Revised: 07/24/2017] [Accepted: 08/20/2017] [Indexed: 10/19/2022]
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