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Huang C, Zhang D, Blecker C, Zhao Y, Xiang C, Wang Z, Li S, Chen L. Effects of phosphoglycerate kinase 1 and pyruvate kinase M2 on metabolism and physiochemical changes in postmortem muscle. Food Chem X 2024; 21:101125. [PMID: 38292674 PMCID: PMC10827398 DOI: 10.1016/j.fochx.2024.101125] [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: 10/20/2023] [Revised: 12/17/2023] [Accepted: 01/04/2024] [Indexed: 02/01/2024] Open
Abstract
The objective of this work was to investigate the influence of phosphoglycerate kinase-1 (PGK1) and pyruvate kinase-M2 (PKM2) activity on glycolysis, myofibrillar proteins, calpain system, and apoptosis pathways of postmortem muscle. The activity of PGK1 and PKM2 was regulated by their inhibitors and activators to construct the postmortem glycolysis vitro model and then incubated at 4 °C for 24 h. The results showed that compared to PGK1 and PKM2 inhibitors groups, the addition of PGK1 and PKM2 activators could accelerate glycogen consumption, ATP and lactate production, while declining pH value. Moreover, the addition of PGK1 and PKM2 activators could increase desmin degradation, μ-calpain activity, and caspase-3 abundance. Interestingly, troponin-T degradation was significantly increased both in PKM2 inhibitor and activator groups. It was suggested that PGK1 and PKM2 might be used as robust indicators to regulate meat quality by affecting the glycolysis, myofibrillar proteins, μ-calpain and apoptosis pathways in postmortem muscle.
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Affiliation(s)
- Caiyan Huang
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
- Gembloux Agro-Bio Tech, Unit of Food Science and Formulation, University of Liège, Avenue de la Faculté d’Agronomie 2, Gembloux B-5030, Belgium
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Christophe Blecker
- Gembloux Agro-Bio Tech, Unit of Food Science and Formulation, University of Liège, Avenue de la Faculté d’Agronomie 2, Gembloux B-5030, Belgium
| | - Yingxin Zhao
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada
| | - Can Xiang
- Institute of Food Science and Biotechnology, Department of Flavor Chemistry, University of Hohenheim, Fruwirthstraße 12, 70599 Stuttgart, Germany
| | - Zhenyu Wang
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Shaobo Li
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Li Chen
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
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Lee SH, Kim HY. Analysis of physicochemical properties of dry-cured beef made from Hanwoo and Holstein meat distributed in South Korea. Heliyon 2023; 9:e17091. [PMID: 37360092 PMCID: PMC10285165 DOI: 10.1016/j.heliyon.2023.e17091] [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: 12/15/2022] [Revised: 05/31/2023] [Accepted: 06/07/2023] [Indexed: 06/28/2023] Open
Abstract
The purpose of the study is to check the possibility of developing dry-cured meat from Hanwoo (South Korean native cattle) and Holstein cattle considering the differences between breeds and use this data for the preparation and development of dry cured ham unique to South Korea. Same-grade Semitendinosus muscle from Hanwoo and Holstein was cured using a curing agent with 4.6% salt content at 4 °C for 7 days, and then aged for 70 days. Data was analyzed through physicochemical characterization, and the manufacturing period was established through weight loss, volatile basic nitrogen (VBN), thiobarbituric acid reactive substances (TBARS). Moisture content and weight loss of both samples significantly decreased during the manufacturing process (P < 0.05). TBARS was significantly higher in Hanwoo and VBN in Holstein (P < 0.05). According to the values of VBN (less than 20 mg/100 g) and TBARS (less than 2 mg MDA/kg), dry aging for 5 weeks is appropriate for both samples. The principal component analysis of 5 weeks-aged Holstein showed a dramatically changing trend due to myofibril fragmentation as indicated by Sodium dodecyl sulfate-polyacrylamide-gel electrophoresis. In addition, 5 weeks-aged Holstein contains methanethiol (cheese), butan-2-one (butter), and 3-3-ethyl-2-methyl-1,3-hexadiene (fatty acid-derive) compounds that represent fermentation and aging flavors. Therefore, the possibility of product development was confirmed by the 5-week aging of Holstein dry-cured ham.
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3
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Dang DS, Zhai C, Nair MN, Thornton KJ, Sawalhah MN, Matarneh SK. Tandem mass tag labeling to assess proteome differences between intermediate and very tender beef steaks. J Anim Sci 2022; 100:6652319. [PMID: 35908783 PMCID: PMC9339282 DOI: 10.1093/jas/skac042] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2021] [Accepted: 02/08/2022] [Indexed: 12/13/2022] Open
Abstract
Tenderness is considered as one of the most important quality attributes dictating consumers' overall satisfaction and future purchasing decisions of fresh beef. However, the ability to predict and manage tenderness has proven very challenging due to the numerous factors that contribute to variation in end-product tenderness. Proteomic profiling allows for global examination of differentially abundant proteins in the meat and can provide new insight into biological mechanisms related to meat tenderness. Hence, the objective of this study was to examine proteomic profiles of beef longissimus lumborum (LL) steaks varying in tenderness, with the intention to identify potential biomarkers related to tenderness. For this purpose, beef LL muscle samples were collected from 99 carcasses at 0 and 384 h postmortem. Based on Warner-Bratzler shear force values at 384 h, 16 samples with the highest (intermediate tender, IT) and lowest (very tender, VT) values were selected to be used for proteomic analysis in this study (n = 8 per category). Using tandem mass tag-based proteomics, a total of 876 proteins were identified, of which 51 proteins were differentially abundant (P < 0.05) between the tenderness categories and aging periods. The differentially identified proteins encompassed a wide array of biological processes related to muscle contraction, calcium signaling, metabolism, extracellular matrix organization, chaperone, and apoptosis. A greater (P < 0.05) relative abundance of proteins associated with carbohydrate metabolism and apoptosis, and a lower (P < 0.05) relative abundance of proteins involved in muscle contraction was observed in the VT steaks after aging compared with the IT steaks, suggesting that more proteolysis occurred in the VT steaks. This may be explained by the greater (P < 0.05) abundance of chaperonin and calcium-binding proteins in the IT steaks, which could have limited the extent of postmortem proteolysis in these steaks. In addition, a greater (P < 0.05) abundance of connective tissue proteins was also observed in the IT steaks, which likely contributed to the difference in tenderness due to added background toughness. The established proteomic database obtained in this study may provide a reference for future research regarding potential protein biomarkers that are associated with meat tenderness.
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Affiliation(s)
- David S Dang
- Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan, UT 84322, USA
| | - Chaoyu Zhai
- Department of Animal Sciences, Colorado State University, Fort Collins, CO 80523, USA
| | - Mahesh N Nair
- Department of Animal Sciences, Colorado State University, Fort Collins, CO 80523, USA
| | - Kara J Thornton
- Department of Animal, Dairy and Veterinary Sciences, Utah State University, Logan, UT 84322, USA
| | - Mohammed N Sawalhah
- Department of Lands Management and Environment, Prince Al-Hasan Bin Talal Faculty for Natural Resources and Environment, The Hashemite University, Zarqa 13133, Jordan
| | - Sulaiman K Matarneh
- Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan, UT 84322, USA
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4
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Consumer Perception of Beef Quality and How to Control, Improve and Predict It? Focus on Eating Quality. Foods 2022; 11:foods11121732. [PMID: 35741930 PMCID: PMC9223083 DOI: 10.3390/foods11121732] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2022] [Revised: 05/31/2022] [Accepted: 06/07/2022] [Indexed: 12/12/2022] Open
Abstract
Quality refers to the characteristics of products that meet the demands and expectations of the end users. Beef quality is a convergence between product characteristics on one hand and consumers’ experiences and demands on the other. This paper reviews the formation of consumer beef quality perception, the main factors determining beef sensory quality, and how to measure and predict beef eating quality at scientific and industrial levels. Beef quality is of paramount importance to consumers since consumer perception of quality determines the decision to purchase and repeat the purchase. Consumer perception of beef quality undergoes a multi-step process at the time of purchase and consumption in order to achieve an overall value assessment. Beef quality perception is determined by a set of quality attributes, including intrinsic (appearance, safety, technological, sensory and nutritional characteristics, convenience) and extrinsic (price, image, livestock farming systems, commercial strategy, etc.) quality traits. The beef eating qualities that are the most valued by consumers are highly variable and depend mainly on the composition and characteristics of the original muscle and the post-mortem processes involved in the conversion of muscle into meat, the mechanisms of which are summarized in this review. Furthermore, in order to guarantee good quality beef for consumers in advance, the prediction of beef quality by combining different traits in scenarios where the animal, carcass, and muscle cuts can be evaluated is also discussed in the current review.
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Islam MS, Takagi M, Lee KW, Chang HS, Okawa H, Yunus M, Lestari TD, Tacharina MR, Pervin S, Rakib TM, Yabuki A, Yamato O. Frequency of an X-Linked Maternal Variant of the Bovine FOXP3 Gene Associated with Infertility in Different Cattle Breeds: A Pilot Study. Animals (Basel) 2022; 12:1044. [PMID: 35454290 PMCID: PMC9030747 DOI: 10.3390/ani12081044] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2022] [Revised: 04/11/2022] [Accepted: 04/14/2022] [Indexed: 11/16/2022] Open
Abstract
Immune adaptation plays an essential role in determining pregnancy, which has been shown to be dependent on sufficient immunological tolerance mediated by FOXP3+ regulatory T cells. Recently, an X-linked maternal single-nucleotide polymorphism (SNP), located 2175 base pairs upstream of the start codon in the bovine FOXP3 gene (NC_037357.1: g.87298881A>G, rs135720414), was identified in Japanese Black (JB: Bos taurus) cows in association with recurrent infertility. However, with the exception of JB cows, the frequency of this SNP has yet to be studied in other cow populations. In this study, we thus aimed to evaluate the frequency of this SNP in different cow breeds. Between 2018 and 2021, a total of 809 DNA samples were obtained from 581 JB, 73 Holstein Friesian (HF: B. taurus), 125 Korean Hanwoo (KH: B. taurus coreanae), and 30 Indonesian Madura (IM: a crossbreed between B. indicus and B. javanicus) cows, which were genotyped using a TaqMan probe-based real-time polymerase chain reaction assay designed in this study. The frequency of the G allele was found to be relatively high in local IM (0.700), moderate in dairy HF (0.466), and low in beef JB (0.250) and KH (0.112) cows, with differences in the frequencies between each group being shown to be statistically significant (p < 0.005) using Fisher’s exact test. The results obtained in this study indicate that the G allele frequencies of the identified the SNP differ markedly in different breeds of taurine and indicine cattle. Given these findings, it would thus be important to evaluate the relationships between high frequencies of the G allele and infertility in different breeds.
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Affiliation(s)
- Md Shafiqul Islam
- Laboratory of Clinical Pathology, Joint Faculty of Veterinary Medicine, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan; (M.S.I.); (H.-S.C.); (S.P.); (T.M.R.); (A.Y.)
- Department of Pathology and Parasitology, Faculty of Veterinary Medicine, Chattogram Veterinary and Animal Sciences University, Khulshi, Chattogram 4225, Bangladesh
| | - Mitsuhiro Takagi
- Laboratory of Theriogenology, Joint Faculty of Veterinary Medicine, Yamaguchi University, 1677-1 Yoshida, Yamaguchi 753-8511, Japan;
| | - Keun-Woo Lee
- Department of Veterinary Internal Medicine, College of Veterinary Medicine, Kyungpook National University, 80, Daehak-ro, Buk-gu, Daegu 41566, North Gyeongsang, Korea;
| | - Hye-Sook Chang
- Laboratory of Clinical Pathology, Joint Faculty of Veterinary Medicine, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan; (M.S.I.); (H.-S.C.); (S.P.); (T.M.R.); (A.Y.)
- Animal and Plant Quarantine Agency, 177, Hyeoksin 8-ro, Gimcheon-si 39660, Gyeongsangbuk-do, Korea
| | - Hiroaki Okawa
- Guardian Co., Ltd., 2794-127 Nishi-Beppu-cho, Kagoshima 890-0033, Japan;
| | - Muchammad Yunus
- Faculty of Veterinary Medicine, Airlangga University, Campus C, Mulyorejo, Surabaya 60115, Indonesia; (M.Y.); (T.D.L.); (M.R.T.)
| | - Tita Damayanti Lestari
- Faculty of Veterinary Medicine, Airlangga University, Campus C, Mulyorejo, Surabaya 60115, Indonesia; (M.Y.); (T.D.L.); (M.R.T.)
| | - Martia Rani Tacharina
- Faculty of Veterinary Medicine, Airlangga University, Campus C, Mulyorejo, Surabaya 60115, Indonesia; (M.Y.); (T.D.L.); (M.R.T.)
| | - Shahnaj Pervin
- Laboratory of Clinical Pathology, Joint Faculty of Veterinary Medicine, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan; (M.S.I.); (H.-S.C.); (S.P.); (T.M.R.); (A.Y.)
| | - Tofazzal Md Rakib
- Laboratory of Clinical Pathology, Joint Faculty of Veterinary Medicine, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan; (M.S.I.); (H.-S.C.); (S.P.); (T.M.R.); (A.Y.)
- Department of Pathology and Parasitology, Faculty of Veterinary Medicine, Chattogram Veterinary and Animal Sciences University, Khulshi, Chattogram 4225, Bangladesh
| | - Akira Yabuki
- Laboratory of Clinical Pathology, Joint Faculty of Veterinary Medicine, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan; (M.S.I.); (H.-S.C.); (S.P.); (T.M.R.); (A.Y.)
| | - Osamu Yamato
- Laboratory of Clinical Pathology, Joint Faculty of Veterinary Medicine, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan; (M.S.I.); (H.-S.C.); (S.P.); (T.M.R.); (A.Y.)
- Faculty of Veterinary Medicine, Airlangga University, Campus C, Mulyorejo, Surabaya 60115, Indonesia; (M.Y.); (T.D.L.); (M.R.T.)
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6
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Bogdanowicz J, Modzelewska-Kapituła M, Białobrzewski I, Mozolewski W. Biochemical and textural changes in beef from bulls and steers of different crossbreeds shortly after slaughter and during ageing. Meat Sci 2021; 183:108641. [PMID: 34365254 DOI: 10.1016/j.meatsci.2021.108641] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2021] [Revised: 07/30/2021] [Accepted: 08/01/2021] [Indexed: 01/23/2023]
Abstract
The aim of this study was to investigate the course of glycogenolysis, ATP breakdown and fragmentation of myofibrillar proteins in the semitendinosus muscle of a progeny of Limousin×Holstein-Friesian (LMx) and Charolaise×Holstein-Friesian (CHx) (bulls and steers) and to describe the changes in the above parameters over time and its relationship with beef texture. The hypothesis that beef from bulls and steers of different crossbreeds required the same ageing time to achieve satisfactory tenderness was also tested. Cattle crossbreeding did not affect the amount of muscle glycogen, and castration did not differentiate it until 3 h post-mortem. The interaction between crossbreeding and castration was found, and the highest shear force values were observed in CHx bulls, whereas the lowest was in CHx steers. Beef obtained from CHx was found to be more predestined to short ageing, and LMx required longer ageing to achieve good tenderness. The R-values more strongly influenced subsequent beef texture than pH values.
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Affiliation(s)
- Julia Bogdanowicz
- Department of Meat Technology and Chemistry, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-719 Olsztyn, Poland
| | - Monika Modzelewska-Kapituła
- Department of Meat Technology and Chemistry, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-719 Olsztyn, Poland.
| | - Ireneusz Białobrzewski
- Department of Systems Engineering, Faculty of Technical Sciences, University of Warmia and Mazury in Olsztyn, ul. Heweliusza 14, 10-724 Olsztyn, Poland
| | - Wacław Mozolewski
- Department of Meat Technology and Chemistry, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-719 Olsztyn, Poland
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Hussain M, Nauman K, Asghar B, Iqbal S, Rashid MA. Effect of low voltage electrical stimulation and chilling on microbial safety and quality attributes of Beetal Bucks and Lohi Rams carcass. Small Rumin Res 2021. [DOI: 10.1016/j.smallrumres.2020.106315] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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8
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Dang DS, Buhler JF, Thornton KJ, Legako JF, Matarneh SK. Myosin heavy chain isoform and metabolic profile differ in beef steaks varying in tenderness. Meat Sci 2020; 170:108266. [PMID: 32739757 DOI: 10.1016/j.meatsci.2020.108266] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2020] [Revised: 07/23/2020] [Accepted: 07/24/2020] [Indexed: 12/17/2022]
Abstract
Our objective was to investigate possible differences in muscle fiber characteristics of beef longissimus lumborum (LL) steaks varying in tenderness (very tender vs. intermediate tender). Therefore, the relative abundance of myosin heavy chain (MHC) isoforms and activity/abundance of several glycolytic and oxidative enzymes were compared between the two steak groups. Greater (P < 0.05) content of MHC type IIa (MHC-IIa) and activities of phosphofructokinase (PFK) and glycogen phosphorylase (GP) were observed in the very tender steaks. Conversely, intermediate tender steaks had greater (P < 0.05) contents of MHC type I (MHC-I) and succinate dehydrogenase (SDH) and greater citrate synthase (CS) activity. Increased tenderness in the very tender steaks was associated with greater (P < 0.05) proteolysis as evaluated by desmin and troponin-T degradation. Further, mitochondrial calcium uniporter (MCU) was lower (P < 0.05) in the very tender steaks than steaks of intermediate tenderness. Collectively, shifting muscle characteristics toward a more glycolytic type appears to positively impact postmortem proteolysis and tenderization.
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Affiliation(s)
- David S Dang
- Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan, UT 84322, United States
| | - Jared F Buhler
- Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan, UT 84322, United States
| | - Kara J Thornton
- Department of Animal, Dairy and Veterinary Sciences, Utah State University, Logan, UT 84322, United States
| | - Jerrad F Legako
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, United States
| | - Sulaiman K Matarneh
- Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan, UT 84322, United States.
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Mikołajczak B, Iwańska E, Spychaj A, Danyluk B, Montowska M, Grześ B, Banach JK, Żywica R, Pospiech E. An analysis of the influence of various tenderising treatments on the tenderness of meat from Polish Holstein-Friesian bulls and the course of changes in collagen. Meat Sci 2019; 158:107906. [PMID: 31398624 DOI: 10.1016/j.meatsci.2019.107906] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2019] [Revised: 07/17/2019] [Accepted: 07/30/2019] [Indexed: 01/08/2023]
Abstract
The aim of the study was to analyse the influence of tenderising treatments applied to the carcasses of Polish Holstein-Friesian (PHF) bulls of Black-and-White variety on the process of meat tenderisation and to assess the role of collagen in this process. The research was carried out on m. longissimus thoracis et lumborum. The carcasses were subjected to high-voltage electrical stimulation (ES), conditioning (CD), and both treatments together (ES + CD). The carcasses which were only refrigerated were the control group. The content of collagen in meat, its solubility, the share of the polypeptide subunits α1(I)CB7 and α1(I)CB8 of type I collagen and α1(III)CB5 of type III collagen were also analysed. ES with and without CD significantly accelerated the meat tenderisation and increased collagen solubility. CD always caused the degradation of type I collagen subunits, especially the α1(I)CB7 subunit. However, CD had significantly lesser influence on the rate of meat tenderisation than ES.
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Affiliation(s)
- B Mikołajczak
- Department of Meat Technology, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland.
| | - E Iwańska
- Department of Meat Technology, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland
| | - A Spychaj
- Department of Meat Technology, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland
| | - B Danyluk
- Department of Meat Technology, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland
| | - M Montowska
- Department of Meat Technology, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland
| | - B Grześ
- Department of Meat and Fat Technology, prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology in Warsaw, ul. Rakowiecka 36, 02-532 Warsaw, Poland
| | - J K Banach
- Department of Commodity Science, Faculty of Economics, University of Warmia and Mazury in Olsztyn, Pl. Cieszyński 1, 10-975 Olsztyn, Poland
| | - R Żywica
- Department of Commodity Science, Faculty of Economics, University of Warmia and Mazury in Olsztyn, Pl. Cieszyński 1, 10-975 Olsztyn, Poland
| | - E Pospiech
- Department of Meat Technology, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland
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10
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Balan P, Farouk MM, Stuart AD, Kemp R, Staincliffe M, Craige C, Kim YHB. Effects of electrical stimulation and pre-rigor conditioning temperature on aging potential of hot-boned beef M. longissimus lumborum. Anim Sci J 2019; 90:1050-1059. [PMID: 31199034 DOI: 10.1111/asj.13217] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2018] [Revised: 03/04/2019] [Accepted: 03/26/2019] [Indexed: 01/22/2023]
Abstract
The objective of this study was to create various pH/temp decline rates in hot-boned bull beef M. longissimus lumborum (LL) through a combination of electrical stimulation (ES) and pre-rigor holding temperature. The relationship between the pre-rigor interventions, the activities of µ-calpain and small heat shock proteins (sHSP), and the impacts on meat product quality were determined. Paired LL loins from 13 bulls were hot-boned within 40 min of slaughter, immediately ES and subjected to various holding temperatures (5, 15, 25, and 35°C) for 3 hr. The rate of muscle pH decline, sarcomere length, shear force, and proteolysis of muscle proteins were measured. ES-25°C had a longer sarcomere length compared to non-electrical stimulation samples. ES-25°C and ES-35°C samples had lower shear force values, higher µ-calpain activity and higher desmin, troponin-T, and sHSP degradation. The above findings suggest that pH/temp decline rates created in hot-boned muscle impacted muscle protein proteolysis by increasing the activity of proteases and degradation of sHSP.
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Affiliation(s)
- Prabhu Balan
- AgResearch Ltd, Ruakura Research Centre, Hamilton, New Zealand
| | | | - Adam D Stuart
- AgResearch Ltd, Ruakura Research Centre, Hamilton, New Zealand
| | - Robert Kemp
- AgResearch Ltd, Ruakura Research Centre, Hamilton, New Zealand
| | | | - Cameron Craige
- AgResearch Ltd, Ruakura Research Centre, Hamilton, New Zealand
| | - Yuan H B Kim
- AgResearch Ltd, Ruakura Research Centre, Hamilton, New Zealand.,Department of Animal Sciences, Purdue University, West Lafayette, Indiana
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11
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Understanding postmortem biochemical processes and post-harvest aging factors to develop novel smart-aging strategies. Meat Sci 2018; 144:74-90. [DOI: 10.1016/j.meatsci.2018.04.031] [Citation(s) in RCA: 79] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2018] [Revised: 04/09/2018] [Accepted: 04/26/2018] [Indexed: 01/01/2023]
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12
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Banach JK, Modzelewska-Kapituła M, Wichman K, Tkacz K, Żywica R. Effects of electrical stimulation applied in combination with shock chilling method on selected quality attributes of beef from young bulls, heifers, and cows carcasses. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13571] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Joanna K. Banach
- Department of Industrial Commodity, Basic of Techniques and Energy Management; Faculty of Economics, University of Warmia and Mazury in Olsztyn
| | - Monika Modzelewska-Kapituła
- Department of Meat Technology and Chemistry; Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn
| | - Konrad Wichman
- Department of Meat Technology and Chemistry; Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn
| | - Katarzyna Tkacz
- Department of Meat Technology and Chemistry; Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn
| | - Ryszard Żywica
- Department of Industrial Commodity, Basic of Techniques and Energy Management; Faculty of Economics, University of Warmia and Mazury in Olsztyn
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13
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Angiotensin Converting Enzyme Inhibitory and Antioxidant Activities of Enzymatic Hydrolysates of Korean Native Cattle (Hanwoo) Myofibrillar Protein. BIOMED RESEARCH INTERNATIONAL 2017; 2017:5274637. [PMID: 29392136 PMCID: PMC5748151 DOI: 10.1155/2017/5274637] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/17/2017] [Revised: 11/10/2017] [Accepted: 11/22/2017] [Indexed: 11/30/2022]
Abstract
The purpose of this study was to determine the angiotensin converting enzyme (ACE) inhibitory and antioxidant activities of myofibrillar protein hydrolysates (HMPHs) of different molecular weights (<3 and <10 kDa) derived from Korean native cattle (Hanwoo breed) using a commercially available and inexpensive enzyme (Alkaline-AK). HMPH of both tested molecular weights had ACE inhibitory activity. Among the antioxidant activities, iron chelation and nitrite scavenging activities were higher in low-molecular-weight peptide of HMPH (<3 kDa), whereas 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity was higher in high-molecular-weight peptide of HMPH (<10 kDa). HMPH did not induce cytotoxicity in RAW 264.7 cells at concentrations of 5–20 mg/mL. These results indicate that HMPH can be cheaply produced using Alkaline-AK and applied as a potential ACE inhibitor and antioxidant.
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Rajagopal K, Oommen GT. Myofibril Fragmentation Index as an Immediate Postmortem Predictor of Buffalo Meat Tenderness. J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12331] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Kavitha Rajagopal
- Veterinary Dispensary Parambilpeedika; Animal husbandry Department; Malappuram Kerala 676317 India
| | - George T. Oommen
- Department of Livestock Products Technology; College of Veterinary and Animal Sciences; Thrissur Kerala India
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Lim DG, Cha JS, Jo C, Lee KH, Kim JJ, Nam KC. Comparison of Physicochemical and Functional Traits of Hanwoo Steer Beef by the Quality Grade. Korean J Food Sci Anim Resour 2014; 34:287-96. [PMID: 26761169 PMCID: PMC4597867 DOI: 10.5851/kosfa.2014.34.3.287] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2013] [Revised: 04/02/2014] [Accepted: 04/14/2014] [Indexed: 11/10/2022] Open
Abstract
The physicochemical and functional traits for loin muscles of Hanwoo steers were compared by quality grade (QG). A total of 500 Hanwoo steers were slaughtered, their carcasses were categorized into four groups (QG 1++, 1+, 1, and 2), and the longissimus dorsi muscles were analyzed. QG 1++ group had the highest fat and lowest moisture content (p<0.05). QG 1++ showed higher L* and b* color values, higher cooking loss, and lower shear force values, compared with the other groups (p<0.05). The flavor, tenderness, juiciness, and preference scores by sensory evaluation were highly ranked for premium QG groups (1++ and 1+). Regarding the micro compounds, QG 1 and QG 2 had greater amounts of inosine monophosphate, and QG 2 had greater amounts of anserine, carnosine, and creatine, than QG 1++ (p<0.05). QG 1++ and 1+ had higher percentages of oleic acid (C18:1) than QG 2 (p<0.05). Within premium QG 1++ and 1+, the results of the nucleotides, free amino acids, dipeptides, and fatty acids did not show any distinctive differences. Hanwoo beef as determined by the current grading system was not significantly different in terms of functional components; the only significant difference was in intramuscular fat content.
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Affiliation(s)
- Dong-Gyun Lim
- Department of Health Administration and Food Hygiene, Jinju Health College, Jinju 660-757, Korea
| | | | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 151-921, Korea
| | - Kyung Haeng Lee
- Department of Food and Nutrition, Korea National University of Transportation, Jeungpyeong 368-701, Korea
| | - Jong-Ju Kim
- School of Biotechnology, Yeungnam University, Gyeongsan 712-749, Korea
| | - Ki-Chang Nam
- Corresponding author: Ki-Chang Nam, Department of Animal Science and Technology, Sunchon National University, Suncheon 540-742, Korea. Tel: +82-61-750-3231, Fax: +82-61-750-3230, E-mail:
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16
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Lee HJ, Kim J, Lee T, Son JK, Yoon HB, Baek KS, Jeong JY, Cho YM, Lee KT, Yang BC, Lim HJ, Cho K, Kim TH, Kwon EG, Nam J, Kwak W, Cho S, Kim H. Deciphering the genetic blueprint behind Holstein milk proteins and production. Genome Biol Evol 2014; 6:1366-74. [PMID: 24920005 PMCID: PMC4079194 DOI: 10.1093/gbe/evu102] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023] Open
Abstract
Holstein is known to provide higher milk yields than most other cattle breeds, and the dominant position of Holstein today is the result of various selection pressures. Holstein cattle have undergone intensive selection for milk production in recent decades, which has left genome-wide footprints of domestication. To further characterize the bovine genome, we performed whole-genome resequencing analysis of 10 Holstein and 11 Hanwoo cattle to identify regions containing genes as outliers in Holstein, including CSN1S1, CSN2, CSN3, and KIT whose products are likely involved in the yield and proteins of milk and their distinctive black-and-white markings. In addition, genes indicative of positive selection were associated with cardiovascular disease, which is related to simultaneous propagation of genetic defects, also known as inbreeding depression in Holstein.
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Affiliation(s)
- Hyun-Jeong Lee
- Division of Animal Genomics and Bioinformatics, National Institute of Animal Science, Suwon, Republic of KoreaDepartment of Agricultural Biotechnology and Research Institute of Population Genomics, Seoul National University, Seoul, Republic of KoreaInterdisciplinary Program in Bioinformatics, Seoul National University, Seoul, Korea
| | - Jaemin Kim
- Interdisciplinary Program in Bioinformatics, Seoul National University, Seoul, KoreaCHO&KIM Genomics, SNU Research Park, Seoul National University Mt.4-2, Seoul, Republic of Korea
| | - Taeheon Lee
- Department of Agricultural Biotechnology and Research Institute of Population Genomics, Seoul National University, Seoul, Republic of Korea
| | - Jun Kyu Son
- Division of Dairy Science, National Institute of Animal Science, Suwon, Republic of Korea
| | - Ho-Baek Yoon
- Division of Dairy Science, National Institute of Animal Science, Suwon, Republic of Korea
| | - Kwang-Soo Baek
- Division of Dairy Science, National Institute of Animal Science, Suwon, Republic of Korea
| | - Jin Young Jeong
- Division of Animal Genomics and Bioinformatics, National Institute of Animal Science, Suwon, Republic of Korea
| | - Yong-Min Cho
- Division of Animal Genomics and Bioinformatics, National Institute of Animal Science, Suwon, Republic of Korea
| | - Kyung-Tai Lee
- Division of Animal Genomics and Bioinformatics, National Institute of Animal Science, Suwon, Republic of Korea
| | - Byoung-Chul Yang
- Division of Animal Biotechnology, National Institute of Animal Science, Suwon, Republic of Korea
| | - Hyun-Joo Lim
- Division of Dairy Science, National Institute of Animal Science, Suwon, Republic of Korea
| | - Kwanghyeon Cho
- Division of Animal Breeding & Genetics, National Institute of Animal Science, Cheonan, Republic of Korea
| | - Tae-Hun Kim
- Division of Animal Genomics and Bioinformatics, National Institute of Animal Science, Suwon, Republic of Korea
| | - Eung Gi Kwon
- Division of Dairy Science, National Institute of Animal Science, Suwon, Republic of Korea
| | - Jungrye Nam
- Department of Agricultural Biotechnology and Research Institute of Population Genomics, Seoul National University, Seoul, Republic of Korea
| | - Woori Kwak
- CHO&KIM Genomics, SNU Research Park, Seoul National University Mt.4-2, Seoul, Republic of Korea
| | - Seoae Cho
- CHO&KIM Genomics, SNU Research Park, Seoul National University Mt.4-2, Seoul, Republic of Korea
| | - Heebal Kim
- Department of Agricultural Biotechnology and Research Institute of Population Genomics, Seoul National University, Seoul, Republic of KoreaInterdisciplinary Program in Bioinformatics, Seoul National University, Seoul, Korea
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Kim YHB, Warner RD, Rosenvold K. Influence of high pre-rigor temperature and fast pH fall on muscle proteins and meat quality: a review. ANIMAL PRODUCTION SCIENCE 2014. [DOI: 10.1071/an13329] [Citation(s) in RCA: 131] [Impact Index Per Article: 13.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
The impacts of accelerated pH decline combined with high muscle temperature on post-mortem muscle metabolism and subsequent meat quality attributes have been extensively studied. Traditionally, this phenomenon has been observed in pork muscles, primarily due to the relatively fast post-mortem glycolysis rate and its relationships to stress susceptibility of pigs before slaughter. However, the protein-denaturing condition of high temperature/rapid pH fall and subsequent PSE (pale, soft and exudative)-like abnormal meat quality characteristics have been observed in muscles from other species such as beef, lamb, venison and even poultry. Various pre-rigor conditions including the application of electrical stimulation, hot-boning, and/or pre-rigor carcass chilling temperatures in various muscles, in conjunction with carcass stretching/hanging methods, can also contribute to muscle-protein denaturation pre-rigor. This review considers the influence of a faster than normal pH fall at a higher than normal pre-rigor temperature on glycolysis, post-mortem muscle proteins and subsequently meat quality attributes. Gaps in current knowledge are identified and recommendations made for additional research.
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Kim YHB, Lonergan SM, Grubbs JK, Cruzen SM, Fritchen AN, della Malva A, Marino R, Huff-Lonergan E. Effect of low voltage electrical stimulation on protein and quality changes in bovine muscles during postmortem aging. Meat Sci 2013; 94:289-96. [PMID: 23567127 DOI: 10.1016/j.meatsci.2013.02.013] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2012] [Revised: 02/19/2013] [Accepted: 02/21/2013] [Indexed: 01/26/2023]
Abstract
This experiment was conducted to determine the influence of low voltage electrical stimulation (ES) on the tenderness development of beef round muscles. Eight steers were slaughtered, and ES applied to one side of each carcass within 90 min of exsanguination. Steaks from M. longissimus dorsi, semimembranosus, adductor, and gracilis were vacuum packaged and aged at 4 °C for 9 d. Star probe, sensory evaluation, Western blot assays of troponin-T and μ-calpain autolysis and 2D-DIGE were conducted. ES resulted in accelerated (P<0.05) pH decline of the longissimus in the first 24h postmortem. ES did not influence (P>0.05) proteolysis and tenderness, but did alter the predominance of metabolic proteins in the soluble fraction of muscle. Aging for 9 d improved tenderness (P<0.05). The data confirmed that low voltage ES at 90 min of exsanguination had no effect on proteolysis and tenderness development in the longissimus dorsi, semimembranosus, adductor or gracilis in beef.
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Affiliation(s)
- Y H B Kim
- AgResearch Ltd., Ruakura Research Centre, Private Bag 3123, Hamilton 3240, New Zealand.
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19
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Choi DW, Lee JH, Chun HH, Song KB. Isolation of a calcium-binding peptide from bovine serum protein hydrolysates. Food Sci Biotechnol 2012. [DOI: 10.1007/s10068-012-0221-z] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022] Open
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20
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Li CB, Li J, Zhou GH, Lametsch R, Ertbjerg P, Brüggemann DA, Huang HG, Karlsson AH, Hviid M, Lundström K. Electrical stimulation affects metabolic enzyme phosphorylation, protease activation, and meat tenderization in beef. J Anim Sci 2011; 90:1638-49. [PMID: 22147478 DOI: 10.2527/jas.2011-4514] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The objective of this study was to investigate the response of sarcoplasmic proteins in bovine LM to low-voltage electrical stimulation (ES; 80 V, 35 s) after dressing and its contribution to meat tenderization at an early postmortem time. Proteome analysis showed that ES resulted in decreased (P < 0.05) phosphorylation of creatine kinase M chain, fructose bisphosphate aldolase C-A, β-enolase, and pyruvate kinase at 3 h postmortem. Zymography indicated an earlier (P < 0.05) activation of μ-calpain in ES muscles. Free lysosomal cathepsin B and L activity increased faster (P < 0.05) in ES muscles up to 24 h. Immunohistochemistry and transmission electron microscopy further indicated that lysosomal enzymes were released at an early postmortem time. Electrical stimulation also induced ultrastructural disruption of sarcomeres. In addition, ES accelerated (P < 0.05) the depletion of ATP, creatine phosphate, and glycogen, as well as a pH decline and the more preferred pH/temperature decline mode. Finally, ES accelerated meat tenderization, resulting in lesser (P < 0.05) shear force values than the control over the testing time. A possible relationship was suggested between a change in the phosphorylation of energy metabolic enzymes and the postmortem tenderization of beef. Our results suggested the possible importance of the activation of μ-calpain, phosphorylation of sarcoplasmic proteins, and release of lysosomal enzymes for ES-induced tenderization of beef muscle.
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Affiliation(s)
- C B Li
- Department of Food Science, Swedish University of Agricultural Sciences, Uppsala, Sweden.
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21
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Abbasvali M, Shekarforoush SS, Aminlari M, Ebrahimnejad H. Effects of medium-voltage electrical stimulation on postmortem changes in fat-tailed sheep. J Food Sci 2011; 77:S47-53. [PMID: 22122156 DOI: 10.1111/j.1750-3841.2011.02463.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Abstract
Effects of different medium-voltage electrical stimulation (ES) and ageing on postmortem changes in longissimus dorsi muscle of the fat-tailed sheep were studied. Fifteen male animals were divided into 5 equal groups (n= 3) including: T₁ (control, without ES), T₂ (100 V/30 s), T₃ (100 V/60 s), T₄ (150 V/30 s), and T₅ (150 V/60 s) with fixed frequency of 50 Hz. Five minutes after sticking, the carcasses were stimulated in order of the treatments. After normal processing, they were kept at 6 °C for 14 d. ES accelerated the glycolytic rate resulting in a significant fast fall in pH (P < 0.05) during the 1st 6-h postmortem (PM) with a gradual decline until 24-h PM, and a simultaneous significant reduction in adenosine triphosphate (ATP) content (P < 0.05). There was a significant (P < 0.05) decline in the total calpain activity during the 1st 6-h PM. The muscles from ES carcasses had significantly (P < 0.05) lower water holding capacity (WHC) than those from nonstimulated ones. Ageing revealed a significant (P < 0.05) effect on the reduction of WHC. No significant difference was found for the mean value of the muscle color (L*, a*, and b*) in all treatment groups during ageing (P > 0.05). The results of free amino acid (FAA) content and myofibrillar fragmentation index (MFI) revealed a significant improvement of proteolysis and tenderness by ES and ageing (P < 0.05). In the present study, higher voltage/duration (150 V/60 s) showed greater effects and significantly accelerated glycolysis, pH decline, and ATP depletion and thus decreased the time for rigor completion and improved the tenderness.
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Affiliation(s)
- Maryam Abbasvali
- Department of Food Hygiene and Public Health, School of Veterinary Medicine, Shiraz University, Shiraz, Iran
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22
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Muroya S, Ertbjerg P, Pomponio L, Christensen M. Desmin and troponin T are degraded faster in type IIb muscle fibers than in type I fibers during postmortem aging of porcine muscle. Meat Sci 2010; 86:764-9. [DOI: 10.1016/j.meatsci.2010.06.019] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2009] [Revised: 06/10/2010] [Accepted: 06/21/2010] [Indexed: 11/17/2022]
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23
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Li C, Shi P, Xu C, Xu X, Zhou G. Tracing processes of rigor mortis and subsequent resolution of chicken breast muscle using a texture analyzer. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2009.10.040] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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24
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Aldai N, Aalhus J, Dugan M, Robertson W, McAllister T, Walter L, McKinnon J. Comparison of wheat- versus corn-based dried distillers’ grains with solubles on meat quality of feedlot cattle. Meat Sci 2010; 84:569-77. [DOI: 10.1016/j.meatsci.2009.10.014] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2009] [Revised: 09/30/2009] [Accepted: 10/13/2009] [Indexed: 10/20/2022]
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25
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Panjono P, Kang SM, Lee IS, Kim YJ, Lee SK. Relationship of Slaughter Age and Carcass Traits of Hanwoo Cattle. Korean J Food Sci Anim Resour 2009. [DOI: 10.5851/kosfa.2009.29.5.550] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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26
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HUR S, PARK G, JOO S. EFFECT OF STORAGE TEMPERATURE ON MEAT QUALITY OF MUSCLE WITH DIFFERENT FIBER TYPE COMPOSITION FROM KOREAN NATIVE CATTLE (HANWOO). J FOOD QUALITY 2009. [DOI: 10.1111/j.1745-4557.2009.00259.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022] Open
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27
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Lee JM, Kim TW, Kim JH, Cho SH, Seong PN, Jung MO, Cho YM, Park BY, Kim DH. Comparison of Chemical, Physical and Sensory Traits of Longissimus Lumborum Hanwoo Beef and Australian Wagyu Beef. Korean J Food Sci Anim Resour 2009. [DOI: 10.5851/kosfa.2009.29.1.91] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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28
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Yu L, Lim D, Jeong S, In T, Kim J, Ahn C, Kim C, Park B. Effects of temperature conditioning on postmortem changes in physico-chemical properties in Korean native cattle (Hanwoo). Meat Sci 2008; 79:64-70. [DOI: 10.1016/j.meatsci.2007.07.033] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2007] [Revised: 07/27/2007] [Accepted: 07/27/2007] [Indexed: 10/23/2022]
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29
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Hur SJ, Park GB, Joo ST. A Comparison of the Meat Qualities from the Hanwoo (Korean Native Cattle) and Holstein Steer. FOOD BIOPROCESS TECH 2008. [DOI: 10.1007/s11947-008-0061-2] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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30
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Analysis of changes in electric current intensity during high voltage electrical stimulation in the aspect of predicting the pH value of beef. J FOOD ENG 2007. [DOI: 10.1016/j.jfoodeng.2006.11.030] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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31
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Bekhit A, Farouk M, Cassidy L, Gilbert K. Effects of rigor temperature and electrical stimulation on venison quality. Meat Sci 2007; 75:564-74. [DOI: 10.1016/j.meatsci.2006.09.005] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2006] [Revised: 09/11/2006] [Accepted: 09/11/2006] [Indexed: 11/26/2022]
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32
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ZHANG WENHONG, PENG ZENGQI, ZHOU GUANGHONG, XU XINGLIAN, WU JUQING. EFFECTS OF LOW VOLTAGE ELECTRICAL STIMULATION AND CHILLING METHODS ON QUALITY TRAITS OF PORK M. LONGISSIMUS LUMBORUM. ACTA ACUST UNITED AC 2007. [DOI: 10.1111/j.1745-4573.2007.00070.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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33
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Strydom P, Frylinck L, Smith M. Should electrical stimulation be applied when cold shortening is not a risk? Meat Sci 2005; 70:733-42. [DOI: 10.1016/j.meatsci.2005.03.010] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2004] [Revised: 03/15/2005] [Accepted: 03/18/2005] [Indexed: 10/25/2022]
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34
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Riley DG, Chase CC, Pringle TD, West RL, Johnson DD, Olson TA, Hammond AC, Coleman SW. Effect of sire on μ- and m-calpain activity and rate of tenderization as indicated by myofibril fragmentation indices of steaks from Brahman cattle1,2,3. J Anim Sci 2003; 81:2440-7. [PMID: 14552370 DOI: 10.2527/2003.81102440x] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The objectives of this study were to assess the influence of sire on mu- and m-calpain activities, to evaluate the relationships of activities of these enzymes to other traits related to beef palatability, and to assess the influence of sire on the rate of tenderization (as measured by myofibril fragmentation index [MFI]) in Brahman longissimus muscle. Brahman calves (n = 87), sired by nine bulls, were born, weaned, fed, and slaughtered in central Florida. Traits evaluated were mu- and m-calpain activities and MFI after 1, 7, 14, and 21 d of aging. Other traits were analyzed to determine their associations with mu- and m-calpain activity and MFI, including calpastatin activity, percentage of raw and cooked lipids, Warner-Bratzler shear force (WBSF) values after 7, 14, and 21 d of aging, and sensory panel rating of tenderness, juiciness, and connective tissue amount after 14 d of aging. Data were analyzed using a model with sire, sex, year, and slaughter group (calves of the same sex slaughtered on the same date) as fixed effects, and adjusted to a constant adjusted 12th-rib fat thickness. Sire affected mu-calpain activity (P < 0.04), calpastatin activity (P < 0.01), d-14 MFI (P < 0.02), d-7 WBSF (P < 0.05), d-14 WBSF (P < 0.04), and sensory panel juiciness score (P < 0.01), but not (P < 0.75) m-calpain activity. Measures of tenderness and palatability were generally moderately to strongly correlated (both simple and residual correlations) with calpastatin and m-calpain activity. Myofibril fragmentation index residuals (adjusted for all model components except sire) after all aging periods were fitted using nonlinear regression to the exponential curve (MFI(i) = kappa0 + kappa1 exp[kappa2 t(i)] + epsilon(i), where t(i) represents aging in days, k0 is ultimate MFI after aging, kappa1 is the difference between initial and ultimate MFI, kappa2 is the rate of increase in MFI, and epsilon(i) is the error term associated with the ith observation, assumed to be independent and identically distributed normally). Sires had different estimates and combinations of estimates, which were used to plot MFI change with time. These curves visually differed for sires and suggested that postmortem tenderization extent and rate differ as well. Use of a combination of these estimated parameters in a selection/carcass sorting program represents an alternative consideration for tenderization improvement programs.
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Affiliation(s)
- D G Riley
- ARS, USDA, Subtropical Agricultural Research Station (STARS), Brooksville, FL 34601, USA.
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35
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Hwang I, Devine C, Hopkins D. The biochemical and physical effects of electrical stimulation on beef and sheep meat tenderness. Meat Sci 2003; 65:677-91. [DOI: 10.1016/s0309-1740(02)00271-1] [Citation(s) in RCA: 182] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2002] [Revised: 09/16/2002] [Accepted: 09/16/2002] [Indexed: 01/09/2023]
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36
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Kim YS, Yoon SK, Song YH, Lee SK. Effect of season on color of Hanwoo (Korean native cattle) beef. Meat Sci 2003; 63:509-13. [DOI: 10.1016/s0309-1740(02)00112-2] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2002] [Revised: 05/06/2002] [Accepted: 05/06/2002] [Indexed: 11/29/2022]
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37
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Riley DG, Chase CC, Hammond AC, West RL, Johnson DD, Olson TA, Coleman SW. Estimated genetic parameters for palatability traits of steaks from Brahman cattle. J Anim Sci 2003; 81:54-60. [PMID: 12597372 DOI: 10.2527/2003.81154x] [Citation(s) in RCA: 35] [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
Heritabilities and genetic and phenotypic correlations were estimated from carcass and beef palatability data collected from Brahman calves (n = 504) born in central Florida from 1996 to 2000. Traits evaluated included Warner-Bratzler shear force (after 7, 14, and 21 d of aging), panel tenderness score, connective tissue amount, juiciness, flavor intensity, and off flavor (after 14 d of aging), percentages of raw and cooked lipids, and milligrams per gram of muscle calpastatin activity. Parameters were estimated using an animal model and derivative-free restricted maximum likelihood procedures. Estimated heritabilities for d 7, 14, and 21 shear force were 0.14,0.14, and 0.06, respectively, indicating that improvement in these traits by selection would be slow. Estimated heritabilities of sensory panel attributes were 0.11, 0.12, 0.05, 0.04, and 0.01 for tenderness, connective tissue amount, juiciness, flavor intensity, and off flavor, respectively. The estimated heritabilities for percentages of raw and cooked lipids, and calpastatin activity were 0.34, 0.17, and 0.07, respectively. Most of the estimated genetic correlations among palatability traits and for palatability traits with fat thickness, marbling score, and loin muscle area were consistent with other estimates from the literature. Results indicated that improvement in tenderness based on selection for favorable shear force, sensory panel tenderness, or calpastatin activity would be slow; therefore, postslaughter intervention programs should also be considered.
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Affiliation(s)
- D G Riley
- Subtropical Agricultural Research Station, USDA, ARS, Brooksville, FL 34601, USA.
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