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Ma Y, Wang Y, Wang Z, Xie Y, Tang C, Li C, Xu F, Zhou H, Xu B. New perspective for Calpain-Mediated regulation of meat Quality: Unveiling the impact on mitochondrial pathway apoptosis in post-mortem. Food Chem 2024; 441:138287. [PMID: 38218141 DOI: 10.1016/j.foodchem.2023.138287] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2023] [Revised: 12/03/2023] [Accepted: 12/25/2023] [Indexed: 01/15/2024]
Abstract
While calpain's role in myofibrillar protein degradation is well-established, its impact on post-mortem apoptosis remains fully elucidated. This study aimed to examine how calpain influences the mitochondrial apoptotic pathway in post-mortem muscle cells and assess its potential impact on chicken tenderness. The findings indicate that the calpain inhibitor treatment could decelerate the rate of lysosome destruction in post-mortem chicken, which is a crucial factor in delaying the mitochondrial apoptotic pathway. Subsequently, this inhibition enhanced the mitochondrial membrane's stability and suppressed the apoptosis-inducing factor Cyt c release into the sarcoplasm. The Western blot results in a greater myofibrillar protein degradation degree in the caspase inhibitor samples compared to the calpain inhibitor samples. Interestingly, the two groups had no significant difference in shear force. Based on these reasons, a novel perspective was introduced in this paper: Calpain could affect the change in meat tenderness by regulating mitochondrial apoptosis in the post-mortem period.
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Affiliation(s)
- Yunhao Ma
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Ying Wang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Zhaoming Wang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Yong Xie
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Cheng Tang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Cong Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Feiran Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Hui Zhou
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Baocai Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China.
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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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Koulicoff LA, Chun CK, Hammond PA, Jeneske H, Magnin-Bissel G, O'Quinn TG, Zumbaugh MD, Chao MD. Structural changes in collagen and aggrecan during extended aging may improve beef tenderness. Meat Sci 2023; 201:109172. [PMID: 37003165 DOI: 10.1016/j.meatsci.2023.109172] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2022] [Revised: 03/18/2023] [Accepted: 03/22/2023] [Indexed: 03/30/2023]
Abstract
The aim of this study was to characterize structural and property modifications of intramuscular connective tissue (IMCT) during extended aging. Longissimus lumborum (LL), Gluteus medius (GM), and Gastrocnemius (GT) muscles were collected from 10 USDA choice carcasses, fabricated and assigned to one of four aging periods: 3, 21, 42, or 63 days (n = 120). As expected, tenderness improved, and IMCT texture weakened after 21 days of postmortem aging (dpm; P < 0.05). In addition, transition temperature of collagen decreased (P < 0.01) after 42 dpm. It is interesting to note the collagen structure was also altered where relative % of γ chain decreased after 42 dpm (P < 0.05), and the α1 chain % increased at 63 days (P < 0.01). Finally, The LL and GT had a decrease in the 75 kDa aggrecan fragments from 3 to 21 to 42 dpm (P < 0.05). This study provided evidence that IMCT weakens during postmortem aging due to the modifications of IMCT components such as collagen and proteoglycan.
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Grau R, Hernández S, Verdú S, Barat JM, Talens P. Studying process variables to obtain undisturbed shaped soft meat for people with poor oral health. Meat Sci 2022; 194:108960. [PMID: 36108395 DOI: 10.1016/j.meatsci.2022.108960] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2022] [Revised: 07/28/2022] [Accepted: 08/26/2022] [Indexed: 11/16/2022]
Abstract
This study evaluated injection (I) and vacuum impregnation (VI) as the best methods to apply papain, and other important processing conditions (batch, aging and cooking conditions), to obtain soft meat (suitable for people with poor oral health) without disturbing its original shape. Two aging times were evaluated and four cooking conditions by immersion in soup. Meat samples were injected or vacuum-impregned (0.85 kPa) with a papain solution (5% w/v). After cooking, they were analyzed by the compression test, and by image and sensory analyses. The results indicated that by using both methods to apply the enzyme, the obtained meat was suitable for people with poor oral health, even if VI was the better method because it minimized the factors batch, aging and cooking condition. Therefore, the best meat processing method to obtain panelists' highest softness values and the best appreciation was employing aged meat pretreated by VI and cooked at 65 °C for 10 min.
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Affiliation(s)
- Raúl Grau
- Departamento Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain.
| | - Sergio Hernández
- Departamento Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain
| | - Samuel Verdú
- Departamento Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain
| | - José M Barat
- Departamento Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain
| | - Pau Talens
- Departamento Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain
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Sacarrão-Birrento L, Gomes MJ, Silva SR, Silva JA, Moreira D, Vieira R, Ferreira LM, Pereira P, de Almeida AM, Almeida JC, Venâncio C. Growth Performance, Carcass and Meat Traits of Autochthonous Arouquesa Weaners Raised on Traditional and Improved Feeding Systems. Animals (Basel) 2022; 12:ani12192501. [PMID: 36230244 PMCID: PMC9558957 DOI: 10.3390/ani12192501] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2022] [Revised: 09/03/2022] [Accepted: 09/13/2022] [Indexed: 11/16/2022] Open
Abstract
Arouquesa is an autochthonous bovine breed known for its Arouquesa PDO beef labeling. There are several production systems under the definition of PDO labeling. This study aimed to compare the effect of different production systems on carcass and meat traits for the Arouquesa breed. Two trials differing in diet and weaning age were conducted. The first trial included a TF group fed the traditional way and weaned at 9 months; a TF + S1 group, equal to TF, but with a starter supplement; and finally, a S1 + S2 group that was fed with a starter and a growth supplement and weaned at 5 months. The second trial was composed of a TF + S3 group fed like the TF + S1 group but reared until 12 months with a finishing supplement, and finally, the S3 group fed like the S1 + S2 group but reared until 12 months. In the first trial, the TF + S1 and S1 + S2 groups showed higher final live weight and average daily gain. In the second trial, we observed differences in the subcutaneous fat that was higher in the S3 group. Regarding meat traits, we observed differences in exudative and cooking losses in the first trial. In general, supplementation improved meat production without affecting meat quality parameters.
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Affiliation(s)
- Laura Sacarrão-Birrento
- LEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisbon, Portugal
- Correspondence: (L.S.-B.); (C.V.)
| | - Maria José Gomes
- Veterinary and Animal Research Centre (CECAV) and Associate Laboratory of Animal and Veterinary Science (AL4AnimalS), University of Trás-os-Montes e Alto Douro, Quinta de Prados, 5000-801 Vila Real, Portugal
- Animal Science Department, University of Trás-os-Montes e Alto Douro, Quinta de Prados, 5000-801 Vila Real, Portugal
| | - Severiano R. Silva
- Veterinary and Animal Research Centre (CECAV) and Associate Laboratory of Animal and Veterinary Science (AL4AnimalS), University of Trás-os-Montes e Alto Douro, Quinta de Prados, 5000-801 Vila Real, Portugal
- Animal Science Department, University of Trás-os-Montes e Alto Douro, Quinta de Prados, 5000-801 Vila Real, Portugal
| | - José A. Silva
- Veterinary and Animal Research Centre (CECAV) and Associate Laboratory of Animal and Veterinary Science (AL4AnimalS), University of Trás-os-Montes e Alto Douro, Quinta de Prados, 5000-801 Vila Real, Portugal
| | - Duarte Moreira
- Animal Science Department, University of Trás-os-Montes e Alto Douro, Quinta de Prados, 5000-801 Vila Real, Portugal
| | - Raquel Vieira
- Centre for Research and Technology of Agro-Environment and Biological Sciences (CITAB), University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
| | - Luis Mendes Ferreira
- Animal Science Department, University of Trás-os-Montes e Alto Douro, Quinta de Prados, 5000-801 Vila Real, Portugal
- Centre for Research and Technology of Agro-Environment and Biological Sciences (CITAB), University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
| | - Pedro Pereira
- Cevargado—Alimentos Compostos, Unipessoal, Lda., Arcos, 4480-028 Vila do Conde, Portugal
| | - André M. de Almeida
- LEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisbon, Portugal
| | - José Carlos Almeida
- Veterinary and Animal Research Centre (CECAV) and Associate Laboratory of Animal and Veterinary Science (AL4AnimalS), University of Trás-os-Montes e Alto Douro, Quinta de Prados, 5000-801 Vila Real, Portugal
- Animal Science Department, University of Trás-os-Montes e Alto Douro, Quinta de Prados, 5000-801 Vila Real, Portugal
| | - Carlos Venâncio
- Animal Science Department, University of Trás-os-Montes e Alto Douro, Quinta de Prados, 5000-801 Vila Real, Portugal
- Centre for Research and Technology of Agro-Environment and Biological Sciences (CITAB), University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
- Correspondence: (L.S.-B.); (C.V.)
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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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7
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Silva AK, Oliveira GDAR, Castro A, Prado CS, Lião LM. The most consumed beef cuts in Brazil: prices versus metabolic profile. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104860] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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8
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Shrinkage Properties and Their Relationship with Degradation of Proteins Linking the Endomysium and Myofibril in Lamb Meat Submitted to Heating or Air Drying. Foods 2022; 11:foods11152242. [PMID: 35954013 PMCID: PMC9368109 DOI: 10.3390/foods11152242] [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: 05/27/2022] [Revised: 07/23/2022] [Accepted: 07/25/2022] [Indexed: 01/27/2023] Open
Abstract
The shrinkage of the connective tissue and myofiber of lamb meat submitted to heat treatment or air drying at different storage stages (1, 5 and 7 days) was evaluated herein. The longitudinal and transverse shrinkage of heated lamb meat was significantly influenced by storage time and water bath heating temperature (50 °C, 70 °C and 90 °C) (p < 0.001). In contrast, the shrinkage of air-dried lamb meat was not influenced by storage time (p > 0.05). The microstructure of heated lamb meat, namely, the distance between muscle fascicles, the distance between myofibril networks, the area of myofibril networks, and the endomysium circumference, was significantly influenced by storage time (p < 0.05). During storage, the proportion of muscle fibers completely detached from endomysium increased, which could be due to the progressive degradation of proteins linking the endomysium and myofibril, including β-dystroglycan, α-dystroglycan, integrin-β1, and dystrophin. However, degradation of such proteins did not influence the shrinkage of lamb meat stored for five days or longer, since the decreased distance between myofibril networks indicated a higher shrinkage ratio of the endomysium compared to myofibers in samples air-dried at 35 °C or heated at 90 °C. The effect of these proteins on the shrinkage of heated lamb meat (raw meat stored for 1 day or less time) requires further elucidation.
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9
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Lee D, Lee HJ, Jung DY, Kim HJ, Jang A, Jo C. Effect of an animal-friendly raising environment on the quality, storage stability, and metabolomic profiles of chicken thigh meat. Food Res Int 2022; 155:111046. [DOI: 10.1016/j.foodres.2022.111046] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2021] [Revised: 02/16/2022] [Accepted: 02/18/2022] [Indexed: 12/22/2022]
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10
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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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11
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Onopiuk A, Szpicer A, Pogorzelski G, Wierzbicka A, Poltorak A. Analysis of the impact of exogenous preparations of cysteine proteases on tenderness of beef muscles Semimembranosus and Longissimus thoracis et lumborum. Livest Sci 2022. [DOI: 10.1016/j.livsci.2022.104866] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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12
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Roy B, Mahmood S, Bruce HL. Are muscle fiber types different between normal and dark-cutting beef? CANADIAN JOURNAL OF ANIMAL SCIENCE 2022. [DOI: 10.1139/cjas-2021-0085] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Muscle fiber (MF) characteristics of Longissimus thoracis (LT) muscles from heifer (n = 11) and steer (n = 12) carcasses graded Canada AA (AA, normal, n = 4/sex) or dark-cutting (Canada B4) were examined and related to beef quality. Atypical (AB4, pH < 5.9, n = 4/sex) and typical (TB4, pH > 5.9, n = 3 and 4 for heifers and steers, respectively) dark-cutting carcasses were represented. Muscle fiber type proportions did not differ between AA, AB4 and TB4 muscles, although type I and IIB muscle fiber diameters were greater in TB4 than in AA LT. That AB4 muscle fiber proportions were not different from AA and TB4 muscles suggests that the increased MF diameter of TB4 muscle was due to water retained by muscle proteins at high ultimate pH, as evidenced by decreased cooking loss. Dark-cutting was therefore unrelated to muscle fiber proportions, and increased Type I and IIB diameters in dark cutting LT were likely driven by elevated intramuscular ultimate pH.
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Affiliation(s)
- Bimol Roy
- University of Alberta, 3158, Department of Agricultural, Food and Nutritional Science, Edmonton, Alberta, Canada
| | - Shahid Mahmood
- University of Alberta, 3158, Department of Agricultural, Food and Nutritional Science, Edmonton, Alberta, Canada
| | - H. L. Bruce
- University of Alberta, 3158, Department of Agricultural, Food and Nutritional Science, Edmonton, Canada, T6G 2R3
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13
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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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14
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Ramos PM, Bell LC, Wohlgemuth SE, Scheffler TL. Mitochondrial Function in Oxidative and Glycolytic Bovine Skeletal Muscle Postmortem. MEAT AND MUSCLE BIOLOGY 2021. [DOI: 10.22175/mmb.11698] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
Meat quality is traditionally associated with anaerobic metabolism due to cessation of the oxygen supply post-mortem. However, mitochondrial (mt) function early postmortem may affect the development of meat quality characteristics, such as adenosine triphosphate levels and pH decline. Therefore, the objective of this study was to evaluate mt function ex vivo during the first 24 h postmortem in muscles with differences in mt content. Samples from longissimus lumborum (LL) and diaphragm (Dia) were taken from steers (n = 6) at 1, 3, and 24 h postmortem and frozen to determine citrate synthase (CS) activity and mt protein expression (immunodetection) or were fresh-preserved for high-resolution respirometry. Integrative oxygen consumption rate (picomoles per second per milligram of tissue) was measured and normalized to CS activity as a proxy for mt content (intrinsic mt function, picomoles per second per unit CS). CS activity (P < 0.001) and mt protein expression (P < 0.001) were greater in Dia, which was reflected in mt respiration. Muscle type affected (P < 0.001) integrative leak respiration and was greater in mt from Dia; oxidative phosphorylation (OXPHOS) was also greater in Dia and influenced by time postmortem (muscle × time: P = 0.01). Intrinsic leak and OXPHOS were affected by muscle and time (muscle × time: P = 0.05 and P = 0.01, respectively), with the most pronounced differences at 24 h postmortem. Stimulation of OXPHOS by cytochrome c as an indicator of outer mt membrane integrity was influenced by muscle and time postmortem (muscle × time: P = 0.03); it was greater in mt from LL. Despite intrinsic differences in respiratory function at 24 h, mt from both muscles were intact and coupled at 1 h postmortem. Reduced content and respiratory function in mt from LL are associated with early fragmentation, which could impact protease activation and subsequently meat quality.
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Ramalingam V, Hwang I. Identification of Meat Quality Determining Marker Genes in Fibroblasts of Bovine Muscle Using Transcriptomic Profiling. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:3776-3786. [PMID: 33730852 DOI: 10.1021/acs.jafc.0c06973] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
In the present study, we comparatively analyzed the transcriptomic profiling of fibroblasts derived from two different muscles, biceps femoris and longissimus dorsi with significant difference in the meat quality and tenderness. EBSeq algorithm was applied to analyze the data, and genes were considered to be significantly differentially expressed if the false discovery rate value was <0.05, the P value was <0.01, and the fold change was >0.585. The results revealed that 253 genes were differentially expressed genes (DEGs) (170 genes were upregulated, and 83 were downregulated) and more than 100 DEGs were probably associated with intramuscular fat deposition, tenderness, and toughness, which are driving the meat quality and were involved in biological processes such as collagen synthesis, cell differentiation, and muscle tissue and fiber development; molecular functions such as chemokine activity and collagen activity; cellular components such as cytoplasm and myofibril; and pathways such as collagen signaling and metabolic pathways. A gene-act network and a co-expression network revealed the close relationship between intramuscular fat deposition and meat tenderness. The expressions of 20 DEGs were validated by real-time PCR, and the results suggested that the DEGs are correlated with RNA-seq data and play crucial roles in muscle growth, development processes, toughness, and tenderness of the meat. Together, the genome-wide transcriptome analysis revealed that various genes are responsible for toughness and tenderness variance in the difference muscles of beef.
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Affiliation(s)
- Vaikundamoorthy Ramalingam
- Centre for Natural Products & Traditional Knowledge, CSIR-Indian Institute of Chemica Technology, Hyderabad, Telangana 500007, India
- Department of Animal Science, Jeonbuk National University, Jeonju 561-756, Republic of Korea
| | - Inho Hwang
- Department of Animal Science, Jeonbuk National University, Jeonju 561-756, Republic of Korea
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16
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Moran L, Barron LJR, Wilson SS, O'Sullivan MG, Kerry JP, Prendiville R, Moloney AP. Effect of pelvic suspension and post-mortem ageing on the quality of three muscles from Holstein Friesian bulls and steers. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:1892-1900. [PMID: 32895942 DOI: 10.1002/jsfa.10804] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Revised: 09/03/2020] [Accepted: 09/07/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND The use of bulls rather than steers from the dairy herd offers a more profitable and environmentally friendly option; however, the beef eating quality from bulls is an issue of concern. This study assessed the effect of two tenderization techniques - pelvic suspension and ageing - on three different muscles of Holstein Friesian males from two different production systems. RESULTS The results indicate that a production system based on steers slaughtered at 24 months (S24) produced beef with better eating quality than from bulls slaughtered at 19 months (B19) when tenderization techniques were not applied. Instrumental texture of longissimus thoracis and gluteus medius muscles was improved with ageing and/or pelvic suspension, with both tenderization techniques exerting greater impact on B19 meat. No differences were found in semitendinosus muscle due to suspension method, whereas ageing for longer than 14 days decreased its instrumental tenderness. Sensory results indicate that, after 14 days of ageing, panellists still preferred meat from S24, and they could differentiate between pelvic and traditional suspension. CONCLUSION Tenderization methodologies should be optimized for each production system and muscle; however, both panel and instrumental texture results indicate that eating quality of beef from either production systems is acceptable after 14 days of ageing, or even earlier if the suspension method is applied. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Lara Moran
- Teagasc, Food Research Centre, Dublin, Ireland
- Lactiker Research Group, University of the Basque Country (UPV/EHU), Vitoria-Gasteiz, Spain
| | - Luis Javier R Barron
- Lactiker Research Group, University of the Basque Country (UPV/EHU), Vitoria-Gasteiz, Spain
| | - Shannon S Wilson
- Sensory Group, University College Cork, School of Food and Nutritional Sciences, Cork, Ireland
| | - Maurice G O'Sullivan
- Sensory Group, University College Cork, School of Food and Nutritional Sciences, Cork, Ireland
| | - Joseph P Kerry
- Food Packing Group, University College Cork, School of Food and Nutritional Sciences, Cork, Ireland
| | - Robert Prendiville
- Teagasc, Animal & Grassland Research and Innovation Centre, Grange, Dunsany, Co. Meath, Ireland
| | - Aidan P Moloney
- Teagasc, Animal & Grassland Research and Innovation Centre, Grange, Dunsany, Co. Meath, Ireland
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17
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Andreassen RC, Pedersen ME, Kristoffersen KA, Beate Rønning S. Screening of by-products from the food industry as growth promoting agents in serum-free media for skeletal muscle cell culture. Food Funct 2021; 11:2477-2488. [PMID: 32134068 DOI: 10.1039/c9fo02690h] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
The most significant cost driver for efficient bio-production of edible animal proteins is the cell culture media, where growth factors account for up to 96% of the total cost. The culture media must be serum-free, affordable, contain only food-grade ingredients, be efficient to promote cell growth and available in massive quantities. The commercially available serum substitutes are expensive and not necessarily food-grade. Identifying inexpensive food-safe alternatives to serum is crucial. By-products from food production are available in massive quantities, contain potential factors that can promote growth and are promising ingredients for serum replacement. The main goal of this study was to explore if food-grade by-product materials can be used as growth promoting agents in skeletal muscle cell culture to develop a tailor-made serum free media. Different by-products, including chicken carcass, cod backbone, eggshell membrane, egg white powder and pork plasma were enzymatically or chemically hydrolyzed. The hydrolysates in addition to lyophilized pork plasma and yeast extract were further characterized by size-exclusion chromatography, elemental combustion analysis and degree of hydrolysis. The materials were used as supplement to or replacement of commercial serum and further evaluated for their effect on metabolic activity, cell proliferation and cell cytotoxicity in muscle cells cultured in vitro. Our results indicate that none of the materials were cytotoxic to the skeletal muscle cells. Hydrolysates rich in peptides with approximately 2-15 amino acids in length were shown to improve cell growth and metabolic activity. Of all the materials tested pork plasma hydrolysates and yeast extract were the most promising. Pork plasma hydrolysates increased metabolic activity by 110% and cell proliferation with 48% when cultured in serum-free conditions for 3 days compared with control cells cultured with full serum conditions. Most interestingly, this response was dependent on both material and choice of enzyme used. We suggest that these materials have the potential to replace serum during cultivation and as such be included in a tailor-made serum-free media.
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Affiliation(s)
- R Christel Andreassen
- Nofima - Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, N-1431, Ås, Norway. and Department of Nutrition, Institute of Basic Medical Sciences, Faculty of Medicine University of Oslo, Oslo, Norway
| | - Mona E Pedersen
- Nofima - Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, N-1431, Ås, Norway.
| | - Kenneth A Kristoffersen
- Nofima - Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, N-1431, Ås, Norway.
| | - Sissel Beate Rønning
- Nofima - Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, N-1431, Ås, Norway.
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18
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Soji Z. Effect of the muscle nanostructure changes during post-mortem aging on tenderness of different beef breeds. Anim Biosci 2020; 34:1849-1858. [PMID: 33152214 PMCID: PMC8563251 DOI: 10.5713/ajas.20.0488] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2020] [Accepted: 10/05/2020] [Indexed: 11/27/2022] Open
Abstract
Objective Tenderness is a very complex feature, and the process of its formation is very complicated and not fully understood. Its diversification is one of the most important problems of beef production, as a result beef aging is widely used to improve tenderness as it is believed to provide a homogeneous product to consumers. While few studies have evaluated the muscle structure properties in relation to tenderness from early post-mortem, there little to no information available on how the muscle nanostructure of beef carcasses changes during post-mortem ageing to determine the appropriate aging time for acceptable tenderness. Methods Muscle nanostructure (myofibril diameter [MYD], myofibril spacing [MYS], muscle fibre diameter [MFD], muscle fibre spacing [MFS], and sarcomere length [SL]), meat tenderness and cooking loss [CL]) were measured on 20 A2 longissimus muscles of Bonsmara, Beefmaster, Hereford, and Simbra at 45mins, 1, 3, and 7 days post-slaughter. Muscle nanostructure was measured using a scanning electron microscope, while tenderness was measured using Warner Bratzler shear force. Results At 45 minutes post-slaughter, breed affected MYD and MYS only, while at 24hrs it also affected MFD and MFS. On day 3 breed effected MFS and SL, while on day 7 breed effected tenderness only. As the muscles matured, both MYD and MYS decreased while CL increased, and the muscles became tender. There was no uniformity on muscle texture features (surface structure, fibre separation, muscle contraction, and relaxation) throughout the ageing period. Conclusion Meat tenderness can be directly linked to breed related myofibril structure changes during aging in particular the MYD, spacing between myofibrils and their interaction; while the MFD, spacing between muscle fibres, SL, and CL explain the non-uniformity in beef tenderness.
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Affiliation(s)
- Zimkhitha Soji
- Department of Livestock and Pasture Science, University of Fort Hare, Alice 5700, South Africa
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Ji X, Luo X, Zhu L, Mao Y, Lu X, Chen X, Hopkins DL, Zhang Y. Effect of medium voltage electrical stimulation and prior ageing on beef shear force during superchilled storage. Meat Sci 2020; 172:108320. [PMID: 33039751 DOI: 10.1016/j.meatsci.2020.108320] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2020] [Revised: 08/19/2020] [Accepted: 09/21/2020] [Indexed: 12/26/2022]
Abstract
The effect of medium voltage electrical stimulation (ES), prior ageing (0-4 °C, 7 days), and their combination on the decrease of shear force in beef during superchilled storage (-4 °C) for 24 weeks was evaluated, in the context of a high shear force obtained under this storage condition. Both ES and prior ageing significantly reduced the initial Warner-Bratzler shear force, and the combination of ES and prior ageing shortened the storage time needed to reach an acceptable shear force of superchilled beef, which is mainly due to increased myofibrillar degradation as indicated by changes in desmin (P < 0.01, r = 0.35). Additionally, ES and prior ageing did not negatively affect lipid oxidation, total volatile basic nitrogen or water loss of superchilled beef. Consequently, ES combined with ageing for 7 days offered an effective approach for decreasing shear force and ensuring good quality superchilled beef.
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Affiliation(s)
- Xianqiu Ji
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - Xin Luo
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China; Jiangsu Synergetic Innovation Center of Meat Production and Processing Quality and Safety Control, Nanjing, Jiangsu 210000, PR China
| | - Lixian Zhu
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - Yanwei Mao
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - Xiao Lu
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - Xue Chen
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - David L Hopkins
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; NSW Department of Primary Industries, Centre for Red Meat and Sheep Development, PO Box 129, Cowra, NSW 2794, Australia
| | - Yimin Zhang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China.
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20
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Lu X, Yang Y, Zhang Y, Mao Y, Liang R, Zhu L, Luo X. The relationship between myofiber characteristics and meat quality of Chinese Qinchuan and Luxi cattle. Anim Biosci 2020; 34:743-750. [PMID: 32819068 PMCID: PMC7961283 DOI: 10.5713/ajas.20.0066] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2020] [Accepted: 06/20/2020] [Indexed: 11/27/2022] Open
Abstract
Objective The objectives of this study were to explore the expression patterns of myosin heavy chain (MyHC) genes of different skeletal muscles from Chinese cattle, and to investigate the relationship between myofiber characteristics and meat quality of M. longissimus lumborum (LL), M. psoas major (PM), and M. semimembranosus (SM) from Chinese Luxi and Qinchuan cattle. Methods Three major muscles including LL, PM, and SM from Chinese Luxi cattle and Chinese Qinchuan cattle were used in this study. The myofiber characteristics were measured by histochemical analysis. The MyHC isoforms expression was evaluated by real-time quantitative polymerase chain reaction. Quality traits including pH value, meat color, cooking loss, Warner-Bratzler shear force (WBSF) and sarcomere length were determined at day 5 postmortem. Results PM muscle had higher pH value, a* value, sarcomere length and lower WBSF value compared to LL and SM muscles (p<0.05). Numbers of type I myofiber and the relative expression of MyHC I mRNA in PM muscle were higher than those of LL and SM muscles (p<0.05). Myofiber diameter of PM muscle was lower than that of LL and SM muscles, regardless of myofiber types (p<0.05). Conclusion According to the stepwise linear regression analyses, tenderness was influenced by myofiber characteristics in all three examined muscles. Tenderness of beef muscles from Qinchuan and Luxi cattle could be improved by increasing numbers of type I myofiber.
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Affiliation(s)
- Xiao Lu
- College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, China
| | - Yuying Yang
- College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, China
| | - Yimin Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, China
| | - Yanwei Mao
- College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, China
| | - Rongrong Liang
- College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, China
| | - Lixian Zhu
- College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, China
| | - Xin Luo
- College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, China
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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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22
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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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Proteolytic changes of myofibrillar and small heat shock proteins in different bovine muscles during aging: Their relevance to tenderness and water-holding capacity. Meat Sci 2020; 163:108090. [PMID: 32087505 DOI: 10.1016/j.meatsci.2020.108090] [Citation(s) in RCA: 48] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2019] [Revised: 02/11/2020] [Accepted: 02/12/2020] [Indexed: 01/30/2023]
Abstract
The objective of this study was to determine the proteolytic changes of myofibrillar and small heat shock proteins (HSPs) in different muscles during aging and to evaluate their relevance to meat quality attributes. From 8 beef carcasses, longissimus lumborum (LL), semimembranosus (SM), and psoas major (PM) muscles were obtained, cut into sections and assigned to various aging periods up to 23d. PM exhibited limited aging potential in quality developments shown by lower extents of shear force, water-holding capacity (WHC), and proteolytic changes, including calpain 1 autolysis, troponin T, and HSP27 compared to LL and SM. Conversely, LL had an increase in tenderization and WHC, which was accompanied with more extended calpain 1 autolysis, proteolysis and HSP27 degradation, compared with other muscles. The results of this study suggest that postmortem proteolytic changes of myofibrillar proteins, small HSPs and apoptotic factors occur in a muscle-specific manner, which is likely attributed to different rate and extent of meat quality developments of each muscle during aging.
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Abstract
Cooking can positively affect meat tenderness, on the other hand, the heat treatment also causes weight loss. The resulting tenderness of cooked meat is influenced by the background toughness of fresh meat, by the post mortem ageing process and by the method of cooking. In the case of heat treatment, the temperature and duration of action play a key role. In this respect, the meat tenderness depends on the type of appliance used for cooking. The cooking loss of meat during heat treatment is caused by contraction of muscle fibres and intramuscular connective tissue, the intensity of which also depends on the temperature and device used. The extent of this contraction increases with increasing temperature. Cooking of meat is considered the most effective way of eliminating microorganisms causing food-borne diseases. The recommended combination of temperature and time of 70 °C for 2 min reduces the number of Listeria monocytogenes bacteria by more than 6 log. This temperature is not, however, always attained with the use of many meat cooking methods, such as grilling or frying. This presents the risk of survival of food-borne agents. The latest knowledge indicates that, in the case of cross contamination, the population of food-borne agents is of the order of 1–2 log CFU/cm2 or g. If they do not multiply as a result of a higher environmental temperature, the population of pathogenic bacteria present is then reliably eliminated during adequate cooking, either entirely or to an amount that does not suffice to induce illness.
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An Original Methodology for the Selection of Biomarkers of Tenderness in Five Different Muscles. Foods 2019; 8:foods8060206. [PMID: 31212713 PMCID: PMC6617152 DOI: 10.3390/foods8060206] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2019] [Revised: 05/28/2019] [Accepted: 06/08/2019] [Indexed: 11/16/2022] Open
Abstract
For several years, studies conducted for discovering tenderness biomarkers have proposed a list of 20 candidates. The aim of the present work was to develop an innovative methodology to select the most predictive among this list. The relative abundance of the proteins was evaluated on five muscles of 10 Holstein cows: gluteobiceps, semimembranosus, semitendinosus, Triceps brachii and Vastus lateralis. To select the most predictive biomarkers, a multi-block model was used: The Data-Driven Sparse Partial Least Square. Semimembranosus and Vastus lateralis muscles tenderness could be well predicted (R2 = 0.95 and 0.94 respectively) with a total of 7 out of the 5 times 20 biomarkers analyzed. An original result is that the predictive proteins were the same for these two muscles: µ-calpain, m-calpain, h2afx and Hsp40 measured in m. gluteobiceps and µ-calpain, m-calpain and Hsp70-8 measured in m. Triceps brachii. Thus, this method is well adapted to this set of data, making it possible to propose robust candidate biomarkers of tenderness that need to be validated on a larger population.
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Nair MN, Canto AC, Rentfrow G, Suman SP. Muscle-specific effect of aging on beef tenderness. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.10.038] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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