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Ozdemir VF, Kocyigit R, Yanar M, Aydin R, Diler A, Palangi V, Lackner M. An investigation of slaughter weight and muscle type effects on carcass fatty acid profiles and meat textural characteristics of young Holstein Friesian bulls. Heliyon 2024; 10:e27316. [PMID: 38509920 PMCID: PMC10950803 DOI: 10.1016/j.heliyon.2024.e27316] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2023] [Revised: 02/18/2024] [Accepted: 02/27/2024] [Indexed: 03/22/2024] Open
Abstract
Study objectives included the assessment of carcass fatty acid composition and meat texture characteristics of younger Holstein Friesian bulls. Three experimental groups were formed based on the weights of the 23 young bulls at slaughter: lighter, medium, and heavier. Samples were taken from the Gluteus medius (GM) and Longissimus thoracis muscles 24 h after slaughter. Fatty acid composition, Warner-Bratzler Meat Shear (WBS) measurements, as well as textural profile analysis (TPA) and sensory analysis of the muscle samples were conducted. The fatty acid composition was determined using Thin Layer Chromatography (HPTLC). Polyunsaturated fatty acids and dietary fatty acids give a neutral hypocholesterolemic effect in direct fluorescent antibody (DFA) contents, DFA/OFA (C14:0+C16:0) ratio, hardness, Warner-Bratzler Shear force and also the chews number - which is desirable - before swallowing (NCBS) the meat were significantly decreased with the increasing slaughter weight. Higher slaughter weight resulted in a larger amount of beef with a better panel tenderness score; however, the meat obtained from the LSW group was less healthy considering the fatty acid profile. Additionally, internal fat contained the highest saturated fatty acids concentrations, while subcutaneous fat contained the highest amount of monounsaturated fatty acids. Furthermore, intramuscular fat levels were highest in PUFA and PUFA/SFA ratio. As a result, this study strongly suggests that slaughter weight and anatomical location of fat samples contribute significantly to meat texture characteristics and fatty acid profiles in Holstein Friesian bulls.
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Affiliation(s)
- Veysel Fatih Ozdemir
- Department of Animal Science, College of Agriculture, Ataturk University, 25240, Erzurum, Türkiye
| | - Ridvan Kocyigit
- Department of Animal Science, College of Agriculture, Ataturk University, 25240, Erzurum, Türkiye
| | - Mete Yanar
- Department of Animal Science, College of Agriculture, Ataturk University, 25240, Erzurum, Türkiye
| | - Recep Aydin
- Department of Animal Science, College of Agriculture, Ataturk University, 25240, Erzurum, Türkiye
| | - Abdulkerim Diler
- Department of Plant and Animal Sciences, Vocational School of Technical Sciences, Ataturk University, 25240, Erzurum, Türkiye
| | - Valiollah Palangi
- Department of Animal Science, Faculty of Agriculture, Ege University, 35100, Izmir, Türkiye
| | - Maximilian Lackner
- Department of Industrial Engineering, University of Applied Sciences Technikum Wien, Hoechstaedtplatz 6, 1200, Vienna, Austria
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Coria MS, Ledesma MSC, Rojas JRG, Grigioni G, Palma GA, Borsarelli CD. Prediction of tenderness in bovine longissimus thoracis et lumborum muscles using Raman spectroscopy. Anim Biosci 2023; 36:1435-1444. [PMID: 36915932 PMCID: PMC10472156 DOI: 10.5713/ab.22.0451] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Revised: 12/29/2022] [Accepted: 01/30/2023] [Indexed: 02/27/2023] Open
Abstract
OBJECTIVE This study was conducted to evaluate Raman spectroscopy technique as a noninvasive tool to predict meat quality traits on Braford longissimus thoracis et lumborum muscle. METHODS Thirty samples of muscle from Braford steers were analyzed by classical meat quality techniques and by Raman spectroscopy with 785 nm laser excitation. Water holding capacity (WHC), intramuscular fat content (IMF), cooking loss (CL), and texture profile analysis recording hardness, cohesiveness, and chewiness were determined, along with fiber diameter and sarcomere length by scanning electron microscopy. Warner-Bratzler shear force (WBSF) analysis was used to differentiate tender and tough meat groups. RESULTS Higher values of cohesiveness and CL, together with lower values of WHC, IMF, and shorter sarcomere were obtained for tender meat samples than for the tougher ones. Raman spectra analysis allows tender and tough sample differentiation. The correlation between the quality attributes predicted by Raman and the physical measurements resulted in values of R2 = 0.69 for hardness and 0,58 for WBSF. Pearson's correlation coefficient of hardness (r = 0.84) and WBSF (r = 0.79) parameters with the phenylalanine Raman signal at 1,003 cm-1, suggests that the content of this amino acid could explain the differences between samples. CONCLUSION Raman spectroscopy with 785 nm laser excitation is a suitable and accurate technique to identify beef with different quality attributes.
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Affiliation(s)
- María Sumampa Coria
- Instituto de Bionanotecnología del NOA (INBIONATEC), CONICET, Universidad Nacional de Santiago del Estero, G4206XCP, Santiago del Estero,
Argentina
- Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias. Instituto para el desarrollo agropecuario del semiárido (INDEAS), G4200ABT, Santiago del Estero,
Argentina
| | - María Sofía Castaño Ledesma
- Instituto de Bionanotecnología del NOA (INBIONATEC), CONICET, Universidad Nacional de Santiago del Estero, G4206XCP, Santiago del Estero,
Argentina
| | - Jorge Raúl Gómez Rojas
- Instituto de Bionanotecnología del NOA (INBIONATEC), CONICET, Universidad Nacional de Santiago del Estero, G4206XCP, Santiago del Estero,
Argentina
| | - Gabriela Grigioni
- Universidad de Morón. Facultad de Agronomía y Ciencias Agroalimentarias, Buenos Aires, B1708JPD,
Argentina
- Instituto Tecnología de Alimentos - Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables, UEDD INTA CONICET, CP 1712 Castelar, Buenos Aires,
Argentina
| | - Gustavo Adolfo Palma
- Instituto de Bionanotecnología del NOA (INBIONATEC), CONICET, Universidad Nacional de Santiago del Estero, G4206XCP, Santiago del Estero,
Argentina
- Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias. Instituto para el desarrollo agropecuario del semiárido (INDEAS), G4200ABT, Santiago del Estero,
Argentina
| | - Claudio Darío Borsarelli
- Instituto de Bionanotecnología del NOA (INBIONATEC), CONICET, Universidad Nacional de Santiago del Estero, G4206XCP, Santiago del Estero,
Argentina
- Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias. Instituto de Ciencias Químicas (ICQ), G4200ABT, Santiago del Estero,
Argentina
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Liu Z, Huang Y, Kong S, Miao J, Lai K. Selection and quantification of volatile indicators for quality deterioration of reheated pork based on simultaneously extracting volatiles and reheating precooked pork. Food Chem 2023; 419:135962. [PMID: 37004364 DOI: 10.1016/j.foodchem.2023.135962] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2022] [Revised: 03/08/2023] [Accepted: 03/13/2023] [Indexed: 04/03/2023]
Abstract
This study was to screen and quantify characteristic volatiles tied to the quality deterioration of reheated pork via simultaneously reheating (75 °C, 30 min) and collecting headspace volatiles of precooked pork (100 °C, 10 min; stored: 0 °C, 0-14 d) for GC-MS analysis. The concentrations of hexanal (6.05 ± 0.86-12.05 ± 0.44 mg/kg), (E)-2-octenal (1.54 ± 0.16-3.07 ± 0.08 mg/kg), (E,E)-2,4-heptadienal (1.52 ± 0.44-2.58 ± 0.31 mg/kg) and 8 other selected volatiles in reheated pork increased as the storage time of the precooked counterparts increased. The increase rate of hexanal was 2.9-199 times faster than that of other volatiles based on zero-order reaction fitting (R2 = 0.876-0.997). Results from clustering analysis of these volatiles were consistent with their formation pathways tied to lipid autooxidation. This simple approach, reheating and collecting volatiles of precooked meat concurrently, introduces a new possibility for standardizing volatile analysis of precooked meats required being reheated before consumption.
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Affiliation(s)
- Zhijie Liu
- College of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, LinGang New City, Shanghai 201306, China; School of Food Science and Bioengineering, Changsha University of Science and Technology, 960, 2nd Section, Wanjiali South Rd, Changsha, Hunan 410114, China
| | - Yiqun Huang
- School of Food Science and Bioengineering, Changsha University of Science and Technology, 960, 2nd Section, Wanjiali South Rd, Changsha, Hunan 410114, China.
| | - Shanshan Kong
- College of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, LinGang New City, Shanghai 201306, China
| | - Junjian Miao
- College of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, LinGang New City, Shanghai 201306, China; Engineering Research Center of Food Thermal-Processing Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Keqiang Lai
- College of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, LinGang New City, Shanghai 201306, China; Engineering Research Center of Food Thermal-Processing Technology, Shanghai Ocean University, Shanghai 201306, China.
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4
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Yan W, Kan X, Wang Y, Zhang Y. Expression of key genes involved in lipid deposition in intramuscular adipocytes of sheep under high glucose conditions. J Anim Physiol Anim Nutr (Berl) 2023; 107:444-452. [PMID: 35754149 DOI: 10.1111/jpn.13750] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2022] [Revised: 06/03/2022] [Accepted: 06/08/2022] [Indexed: 11/27/2022]
Abstract
The intramuscular fat (IMF) content in sheep is associated with IMF deposition, which is affected by intramuscular adipocyte hypertrophy. In this study, we established an in vitro high glucose model of intramuscular adipocytes of sheep to investigate the expression of cannabinoid receptor 1 (CB1) gene, fatty acid-binding protein 4 (FABP4) gene, lipid metabolism-associated genes (acetyl-CoA carboxylase [ACC], fatty acid synthase [FAS], and stearoyl-CoA desaturase 1 [SCD1]), and transcription factors (liver X receptor [LXRα]), sterol regulatory element-binding transcription factor 1 [SREBF-1], and carbohydrate-responsive element-binding protein [ChREBP]) as well as the changes in the lipid and triglyceride (TG) levels in intramuscular adipocytes. The results showed that the differentiated mature adipocytes had a spherical shape, and the number and volume of the lipid droplets gradually increased over time under high glucose conditions. The lipid and TG levels in intramuscular adipocytes of sheep continuously increased under high glucose conditions. Furthermore, CB1, FABP4, ACC, FAS, SCD1, LXRα, SREBF-1, and ChREBP were highly expressed under high glucose conditions, suggesting that the energetic nutrients also affect the expression of the CB1 gene, which works in coordination with lipid metabolism-associated genes and are beneficial for lipid deposition in the intramuscular adipocytes of sheep.
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Affiliation(s)
- Wei Yan
- School of Animal Science and Technology, Jiangsu Agri-animal Husbandry Vocational College, Taizhou, China
| | - Xiangdong Kan
- Institute of Animal Husbandry and Veterinary Medicine, Tibet Academy of Agriculture and Animal Husbandry Science, Lhasa, China
| | - Yutao Wang
- College of Life and Geographic Sciences, Kashi University, Kashi, China.,Key Laboratory of Biological Resources and Ecology of Pamirs Plateau in Xinjiang, Uygur Autonomous Region, Kashi, China
| | - Yonghao Zhang
- College of Life and Geographic Sciences, Kashi University, Kashi, China.,Key Laboratory of Biological Resources and Ecology of Pamirs Plateau in Xinjiang, Uygur Autonomous Region, Kashi, China
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Żurek J, Rudy M, Stanisławczyk R, Duma-Kocan P. The Effect of Kosher Determinants of Beef on Its Color, Texture Profile and Sensory Evaluation. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2023; 20:1378. [PMID: 36674131 PMCID: PMC9858953 DOI: 10.3390/ijerph20021378] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/29/2022] [Revised: 01/09/2023] [Accepted: 01/11/2023] [Indexed: 06/17/2023]
Abstract
Traditional ritual slaughter is an underlying practice in religious Jewish communities and it translates into eating in accordance with core beliefs. This paper aims to comprehensively analyze factors determining the kosher status of beef (sex, slaughter method, and muscle type) and assess their impact on selected quality properties, such as color or texture profile. Sensory evaluation was also performed. The muscles were obtained from 80 carcasses (50% of heifers and 50% of young bulls). The experimental results indicate that each studied kosherness determinant influenced beef quality properties. The process of koshering caused the darkening of beef and lowered the share of color parameters red (a*) and yellow (b*). The influence of the type of slaughter on the values of adhesiveness, gumminess, and chewiness of beef was confirmed; higher values were mostly obtained in the muscles of cattle from kosher slaughter. As to sensory evaluation, the study showed that in the case of muscle type, the sex and slaughter method positively influenced only some of the properties.
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Affiliation(s)
- Jagoda Żurek
- Department of Financial Markets and Public Finance, Institute of Economics and Finance, College of Social Sciences, University of Rzeszow, Cwiklinskiej 2, 35-601 Rzeszów, Poland;
| | - Mariusz Rudy
- Department of Agricultural Processing and Commodity Science, Institute of Food and Nutrition Technology, College of Natural Sciences, University of Rzeszow, Zelwerowicza 4, 35-601 Rzeszów, Poland; (R.S.); (P.D.-K.)
| | - Renata Stanisławczyk
- Department of Agricultural Processing and Commodity Science, Institute of Food and Nutrition Technology, College of Natural Sciences, University of Rzeszow, Zelwerowicza 4, 35-601 Rzeszów, Poland; (R.S.); (P.D.-K.)
| | - Paulina Duma-Kocan
- Department of Agricultural Processing and Commodity Science, Institute of Food and Nutrition Technology, College of Natural Sciences, University of Rzeszow, Zelwerowicza 4, 35-601 Rzeszów, Poland; (R.S.); (P.D.-K.)
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Towards improving classification of Canadian dark-cutting beef carcasses: Consumer sensory evaluation. Meat Sci 2023; 195:109008. [DOI: 10.1016/j.meatsci.2022.109008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2022] [Revised: 10/13/2022] [Accepted: 10/14/2022] [Indexed: 11/09/2022]
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7
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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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8
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Almeida AR, Morita VS, Matos Junior JB, Sgavioli S, Vicentini TI, Boleli IC. Long-Lasting Effects of Incubation Temperature During Fetal Development on Subcutaneous Adipose Tissue of Broilers. Front Physiol 2022; 13:913496. [PMID: 35734000 PMCID: PMC9207451 DOI: 10.3389/fphys.2022.913496] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2022] [Accepted: 05/19/2022] [Indexed: 11/30/2022] Open
Abstract
Increasing evidence indicates that fetal programming may cause permanent effects on offspring adipose tissue and body composition. Previous study showed reduction in newly-hatched broiler chick adiposity by manipulating incubation temperature during fetal development. The present study examined whether incubation temperature during fetal development has long-term effects on post-hatching fat deposition in broilers. Broiler breeder eggs (Cobb-500®) were incubated under constant low (36°C, LT), control (37.5°C, CT) or high (39°C, HT) temperature from day 13 onward, giving to eggshell temperature of 37.3 ± 0.08°C, 37.8 ± 0.2°C, and 38.8 ± 0.3°C, respectively. Male chicks were reared under recommended temperatures until 42 days old. LT 21 days old broilers exhibited higher blood cholesterol than CT broilers, and higher triglycerids, VLDL, and LDL, and lower HDL than CT and HT broilers. LT broilers presented higher liver cholesterol than CT broilers and lower ether extract percentage than CT broilers. Adipocyte count was lower in the abdomen than in the thigh. Until day 21 of age, feed intake was higher in LT than in HT broilers. At day 42 of age, blood cholesterol and LDL were higher in HT broilers than in CT and LT broilers. Liver cholesterol was higher in LT than in HT broilers. LT treatment reduced neck and increased thigh adipocyte size compared to CT treatment, while the HT treatment reduced abdomen and neck adipocyte size compared to other two treatments and in the thigh compared to LT treatment. In CT broilers, thigh adipocytes were smaller than abdomen and neck adipocytes. HT treatment increased adipocyte number per area in the neck compared to LT and CT treatment, and LT and HT treatments reduced adipocyte count in the thigh compared to CT treatment. CT broilers presented higher adipocyte count in the thigh than the abdomen and neck, while HT broilers presented higher adipocyte count in the neck than the abdomen and thigh. Cell proliferation was lower in the abdomen than in the thigh. The results show incubation temperature manipulation during fetal development has long-term and distinct effects on regional adiposity, and can be used to modulate broiler fat deposition.
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Affiliation(s)
- Ayla R. Almeida
- Department of Animal Morphology and Physiology, Faculty of Agricultural and Veterinary Sciences, Sao Paulo State University—UNESP, Sao Paulo, Brazil
| | - Viviane S. Morita
- Department of Animal Morphology and Physiology, Faculty of Agricultural and Veterinary Sciences, Sao Paulo State University—UNESP, Sao Paulo, Brazil
| | | | | | - Tamiris I. Vicentini
- Department of Animal Morphology and Physiology, Faculty of Agricultural and Veterinary Sciences, Sao Paulo State University—UNESP, Sao Paulo, Brazil
| | - Isabel C. Boleli
- Department of Animal Morphology and Physiology, Faculty of Agricultural and Veterinary Sciences, Sao Paulo State University—UNESP, Sao Paulo, Brazil
- *Correspondence: Isabel C. Boleli,
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Nian Y, Moloney AP, Li C, Allen P, Harrison SM, Prendiville R, Kerry JP, Zhou G. A comparison of meat composition, tenderness and the fatty acid profile of three muscles from Holstein-Friesian bulls from production system resulting in final ages of either <16 or 19 months. ANIMAL PRODUCTION SCIENCE 2021. [DOI: 10.1071/an20697] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Context The increased number of male dairy origin calves in Ireland due to the abolition of European Union milk quotas is a potential resource for the beef industry. Rearing these animals as bulls rather than steers is more efficient from a production perspective. Ensuring satisfactory quality of bull beef from dairy origin is essential. Aim To determine the effect of two production systems and three muscle types on physico-chemical characteristics and fatty acid (FA) profile of beef from Holstein-Friesian (HF) bulls. Methods Thirty HF bulls were equally assigned to two production systems, namely, slaughter at under 16 months of age or slaughter at 19 months of age. Longissimus thoracis (LT), Semitendinosus (ST) and Gluteus medius (GM) muscles were excised post-slaughter for determination of pH, colour, Warner–Bratzler (WB) variables, cook loss, chemical composition [intramuscular fat (IMF), moisture, protein, ash], collagen characteristics and FA profile. Results WB variables and cook loss after 14 days postmortem ageing, and insoluble and total collagen contents were higher, while IMF content, redness and saturation at 24 h post-blooming were lower for muscles from the 19-month production system. Muscles from the under 16-month production system had a higher saturated fatty acid (SFA) proportion and n-6:n-3 polyunsaturated fatty acid (PUFA) ratio, while muscle from the 19-month production system had a higher PUFA proportion, n-3 PUFA proportion and PUFA:SFA ratio. The GM muscle had the lowest L* value, followed by LT and ST. Yellowness, saturation and hue angle were greater in ST. LT had lower WB variables, cook loss, moisture, and a higher IMF content than ST and GM. The PUFA proportion and PUFA:SFA ratio were highest in ST, followed by GM and LT. IMF, total FA, SFA and monounsaturated fatty acid (MUFA) concentrations were higher in LT from the under 16-month production system bulls (the interaction). Conclusions Beef from the under 16-month production system compared with beef from the 19-month production system, and LT compared with ST and GM muscles had better quality characteristics. Implications Dairy bulls can produce beef of acceptable quality. The findings will guide selection of the combination of production system and muscle type most appropriate to specific market requirements.
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Wang Y, Wang Z, Hu R, Peng Q, Xue B, Wang L. Comparison of carcass characteristics and meat quality between Simmental crossbred cattle, cattle-yaks and Xuanhan yellow cattle. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:3927-3932. [PMID: 33345324 DOI: 10.1002/jsfa.11032] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/08/2020] [Revised: 11/02/2020] [Accepted: 12/20/2020] [Indexed: 06/12/2023]
Abstract
BACKGROUND The study compared the growth performance, carcass characteristics and meat quality of steers of Xuanhan yellow cattle, Simmental crossbreed cattle (Simmental × Xuanhan yellow cattle) and cattle-yak (Jersey × yak). All steers were feed with the same diet from 6 months until slaughter at 30 months. The longissimus dorsi muscle was used to compare the meat quality traits. RESULTS By comparison, Simmental crossbreed cattle had higher growth performance (P < 0.05) and carcass characteristics (P < 0.05); cattle-yak had higher value of a*, b* of meat color (P < 0.05) and higher protein contents of meat (P < 0.05); Xuanhan yellow cattle had higher water holding capacity (P < 0.05) and lower shear force (P < 0.05). CONCLUSIONS The results show that Simmental crossbred cattle had better meat performance and provided low-fat meat with a beneficial fatty acid composition, but with lower meat quality; cattle-yaks provided greater meat color and higher protein content; Xuanhan yellow cattle provided meat with preferable tenderness. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Yongjie Wang
- Key Laboratory of Low Carbon Culture and Safety Production in Cattle in Sichuan, Institute of Animal Nutrition, Sichuan Agricultural University, Ya'an, China
| | - Zhisheng Wang
- Key Laboratory of Low Carbon Culture and Safety Production in Cattle in Sichuan, Institute of Animal Nutrition, Sichuan Agricultural University, Ya'an, China
| | - Rui Hu
- Key Laboratory of Low Carbon Culture and Safety Production in Cattle in Sichuan, Institute of Animal Nutrition, Sichuan Agricultural University, Ya'an, China
| | - Quanhui Peng
- Key Laboratory of Low Carbon Culture and Safety Production in Cattle in Sichuan, Institute of Animal Nutrition, Sichuan Agricultural University, Ya'an, China
| | - Bai Xue
- Key Laboratory of Low Carbon Culture and Safety Production in Cattle in Sichuan, Institute of Animal Nutrition, Sichuan Agricultural University, Ya'an, China
| | - Lizhi Wang
- Key Laboratory of Low Carbon Culture and Safety Production in Cattle in Sichuan, Institute of Animal Nutrition, Sichuan Agricultural University, Ya'an, China
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11
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Leng T, Li F, Chen Y, Tang L, Xie J, Yu Q. Fast quantification of total volatile basic nitrogen (TVB-N) content in beef and pork by near-infrared spectroscopy: Comparison of SVR and PLS model. Meat Sci 2021; 180:108559. [PMID: 34049182 DOI: 10.1016/j.meatsci.2021.108559] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2020] [Revised: 05/10/2021] [Accepted: 05/11/2021] [Indexed: 11/28/2022]
Abstract
With application of PLS regression and SVR, quantitation models of near infrared diffuse reflectance spectroscopy were established for the first time to predict the content of volatile basic nitrogen (TVB-N) content in beef and pork. Results indicated that the best PLS model based on the raw spectra showed an excellent prediction performance with a high value of correlation coefficient at 0.9366 and a low root-mean-square error of prediction value of 3.15, and none of those pretreatment methods could improve the prediction performance of the PLS model. Moreover, comparatively the model obtained by SVR showed inferior quantitative predictive ability (R = 0.8314, RMSEP = 4.61). Analysis on VIP selected wavelengths inferred amino bond containing compounds and lipid may play important roles in the development of PLS models for TVB-N. Results from this study demonstrated the potential of using NIR spectroscopy and PLS for the prediction of TVB-N in beef and pork while more efforts are required to improve the performance of SVR models.
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Affiliation(s)
- Tuo Leng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, People's Republic of China
| | - Feng Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, People's Republic of China
| | - Yi Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, People's Republic of China.
| | - Lijun Tang
- Food Inspection and Testing Institute of Jiangxi Province, Nanchang 330046, People's Republic of China
| | - Jianhua Xie
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, People's Republic of China
| | - Qiang Yu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, People's Republic of China
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Zhang Z, Liao Q, Sun Y, Pan T, Liu S, Miao W, Li Y, Zhou L, Xu G. Lipidomic and Transcriptomic Analysis of the Longissimus Muscle of Luchuan and Duroc Pigs. Front Nutr 2021; 8:667622. [PMID: 34055857 PMCID: PMC8154583 DOI: 10.3389/fnut.2021.667622] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2021] [Accepted: 03/30/2021] [Indexed: 01/08/2023] Open
Abstract
Meat is an essential food, and pork is the largest consumer meat product in China and the world. Intramuscular fat has always been the basis for people to select and judge meat products. Therefore, we selected the Duroc, a western lean pig breed, and the Luchuan, a Chinese obese pig breed, as models, and used the longissimus dorsi muscle for lipidomics testing and transcriptomics sequencing. The purpose of the study was to determine the differences in intramuscular fat between the two breeds and identify the reasons for the differences. We found that the intramuscular fat content of Luchuan pigs was significantly higher than that of Duroc pigs. The triglycerides and diglycerides related to flavor were higher in Luchuan pigs compared to Duroc pigs. This phenotype may be caused by the difference in the expression of key genes in the glycerolipid metabolism signaling pathway.
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Affiliation(s)
- Zhiwang Zhang
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, College of Animal Science and Technology, Guangxi University, Nanning, China
| | - Qichao Liao
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, College of Animal Science and Technology, Guangxi University, Nanning, China
| | - Yu Sun
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, College of Animal Science and Technology, Guangxi University, Nanning, China
| | - Tingli Pan
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, College of Animal Science and Technology, Guangxi University, Nanning, China
| | - Siqi Liu
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, College of Animal Science and Technology, Guangxi University, Nanning, China
| | - Weiwei Miao
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, College of Animal Science and Technology, Guangxi University, Nanning, China
| | - Yixing Li
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, College of Animal Science and Technology, Guangxi University, Nanning, China
| | - Lei Zhou
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, College of Animal Science and Technology, Guangxi University, Nanning, China
| | - Gaoxiao Xu
- Teaching and Research Section of Biotechnology, Nanning University, Nanning, China
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13
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Zheng YY, Zhou CY, Wang C, Ding DM, Wang JJ, Li CB, Zhou GH. Evaluating the effect of cooking temperature and time on collagen characteristics and the texture of hog maw. J Texture Stud 2021; 52:207-218. [PMID: 33368297 DOI: 10.1111/jtxs.12580] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2020] [Revised: 12/17/2020] [Accepted: 12/17/2020] [Indexed: 12/01/2022]
Abstract
This study evaluated the texture of hog maw and the degradation of Types I and III collagen in the intramuscular connective tissue (IMCT) of hog maw at different cooking temperatures (75-95°C) and times (50-130 min). The cooking loss, shear force, collagen content, collagen solubility, and IMCT strength of hog maw cooked in water baths were measured. The instrumental texture profile analysis showed that the brittleness, springiness, chewiness and hardness of the cooked hog maw significantly increased with the increase of cooking temperature, while the hardness, springiness and chewiness increased first and then decreased with increasing cooking time. Cooking loss exhibited a 38% increase between the raw meat and meat cooked at 95°C. The collagen solubility significantly increased from 5.5 mg/g for raw meat to 8.6 mg/g for meat cooked at 95°C, accompanied by decreases in the shear force and IMCT strength associated with the increase in cooking temperature and time. These results show that the texture and collagen characteristics of hog maw are dramatically affected by the cooking temperature and time. Sodium dodecyl sulfate electrophoresis and immunofluorescence staining further showed that collagen degradation occurred after cooking, and the degradation of Type I collagen was higher than that of Type III collagen. These results indicated that the degradation of Type I collagen was mainly responsible for the sensory and textural improvements of the cooked hog maw.
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Affiliation(s)
- Yan-Yan Zheng
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, People's Republic of China
| | - Chang-Yu Zhou
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, People's Republic of China
| | - Chong Wang
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, People's Republic of China
| | - Da-Ming Ding
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, People's Republic of China
| | - Juan-Juan Wang
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, People's Republic of China
| | - Chun-Bao Li
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, People's Republic of China
| | - Guang-Hong Zhou
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, People's Republic of China
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14
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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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15
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Wu WJ, Welter AA, Rice EA, Olson BA, O'Quinn TG, Boyle EAE, Magnin-Bissel G, Houser TA, Chao MD. Biochemical Factors Affecting East Asian Consumers’ Sensory Preferences of Six Beef Shank Cuts. MEAT AND MUSCLE BIOLOGY 2021. [DOI: 10.22175/mmb.11626] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
The objective of this study was to evaluate biochemical factors affecting Warner-Bratzler shear force (WBSF) and East Asian consumers’ eating preferences of 6 different beef shank cuts cooked by moist heat. Six different beef shank muscles were collected from 12 USDA Choice beef carcasses (N = 72). Shank cuts from the left sides were cooked with moist heat and used for East Asian consumer sensory evaluation and WBSF, and shank cuts from the right sides were left uncooked and used for biochemical analysis and visual panels utilizing the same group of consumers. A correlation analysis was conducted to determine the driving factors that contributed to WBSF and East Asian consumers’ overall liking for beef shanks. Biceps brachii and flexor digitorum superficialis-pelvic received the greatest sensory overall liking, with deep digital flexor from the foreshank having the lowest scores (P < 0.01). Deep digital flexor from the foreshank had the greatest WBSF value, most cooked collagen content, and greatest insoluble collagen percentage as well as the greatest raw and cooked pyridinoline (PYD) densities among all the beef shank cuts (P < 0.05). For visual overall liking, shank cuts at approximately 700–750 g such as biceps brachii and extensor carpi radialis received the highest ratings (P < 0.01), and consumers indicated that there was no visual difference in surface color among the shank cuts (P > 0.10). Correlation analysis showed that cooked collagen content and insoluble collagen percentage as well as raw PYD densities had positive correlations with WBSF (P < 0.05) and negative correlations with consumer overall liking (P < 0.01). Surprisingly, collagen content from uncooked shank cuts did not have a direct relationship with consumers’ overall liking nor with WBSF. The results demonstrated that raw PYD density may be a great indicator for cooked beef tenderness in beef cuts with a high concentration of connective tissue prepared with moist heat cookery.
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Affiliation(s)
- Wan Jun Wu
- Kansas State University Department of Animal Sciences and Industry
| | - Amelia A. Welter
- Kansas State University Department of Animal Sciences and Industry
| | - Emily A. Rice
- Kansas State University Department of Animal Sciences and Industry
| | | | | | | | | | | | - Michael D. Chao
- Kansas State University Department of Animal Sciences and Industry
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16
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Ponce J, Brooks JC, Legako JF. Chemical Characterization and Sensory Relationships of Beef M. longissimus lumborum and M. gluteus medius Steaks After Retail Display in Various Packaging Environments. MEAT AND MUSCLE BIOLOGY 2020. [DOI: 10.22175/mmb.10481] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
Volatile compounds, carbonyls, non-heme iron, and thiobarbituric acid reactive substances (TBARS) were measured in both raw and cooked beef samples to determine the effects of muscle and packaging type on beef flavor development. All paired strip loins and top sirloin butts were packaged under vacuum and aged for 14 d postmortem. After initial aging, all subprimals were fabricated to produce M. gluteus medius (GM) or M. longissimus lumborum (LL) steaks. At 14 d postmortem, steaks were randomly assigned to 1 of 5 package types: high-oxygen modified atmosphere lidded trays (80% O2/20% CO2 [“HIOX”]), carbon monoxide modified atmosphere lidded trays (0.4% CO/30% CO2/69.6% N2 [“CO”]), rollstock (forming and non-forming films [“ROLL”]), vacuum packaging without retail display (“VAC”), and traditional overwrap (“OW”) remained under vacuum prior to retail display. Steaks were stored in darkness an additional 7 d prior to display. At 21 d postmortem, HIOX, OW, CO, and ROLL packages were displayed for 48 h under continuous fluorescent lighting, while VAC steaks remained in dark storage. Packaging and muscle type impacted (P < 0.05) quantities of multiple volatile flavor compounds, including alcohols, n-aldehydes, esters, furans, hydrocarbons, sulfur-containing compounds,and ketones in both raw and cooked samples. Volatile compounds related to lipid oxidation were more (P < 0.05) prominent in HIOX packaging. Package type (P < 0.05) and muscle (P < 0.05) had an impact on raw-steak TBARS, although package type did not influence (P > 0.05) cooked-steak TBARS. The GM possessed greater (P < 0.05) TBARS values than the LL in both raw and cooked samples. Package type had no effect (P > 0.05) on carbonyl and non-heme iron content although these analyses differed among muscles (P < 0.05), with the GM being greater (P < 0.05) than the LL. These results indicate that the development of lipid oxidation that occurs during storage and display was muscle and packaging specific. Therefore, to maintain flavor, quality packaging systems should be selected on a muscle-specific basis.
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17
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Ross A, Brunius C, Chevallier O, Dervilly G, Elliott C, Guitton Y, Prenni JE, Savolainen O, Hemeryck L, Vidkjær NH, Scollan N, Stead SL, Zhang R, Vanhaecke L. Making complex measurements of meat composition fast: Application of rapid evaporative ionisation mass spectrometry to measuring meat quality and fraud. Meat Sci 2020; 181:108333. [PMID: 33067082 DOI: 10.1016/j.meatsci.2020.108333] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2020] [Revised: 09/01/2020] [Accepted: 10/05/2020] [Indexed: 12/31/2022]
Abstract
Increasing demands are being placed on meat producers to verify more about their product with regards to safety, quality and authenticity. There are many methods that can detect aspects of these parameters in meat, yet most are too slow to keep up with the demands of modern meat processing plants and supply chains. A new technology, Rapid Evaporative Ionisation Mass Spectrometry (REIMS), has the potential to bridge the gap between advanced laboratory measurements and technology that can screen for quality, safety and authenticity parameters in a single measurement. Analysis with REIMS generates a detailed mass spectral fingerprint representative of a meat sample without the need for sample processing. REIMS has successfully been used to detect species fraud, detect use of hormones in meat animals, monitor meat processing and to detect off flavours such as boar taint. The aim of this review is to summarize these and other applications to highlight the potential of REIMS for meat analysis. Sampling methods and important considerations for data analysis are discussed as well as limitations of the technology and remaining challenges for practical adoption.
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Affiliation(s)
- Alastair Ross
- Food and Biobased Products Group, AgResearch, Lincoln, New Zealand.
| | - Carl Brunius
- Department of Biology and Biological Engineering, Division of Food and Nutrition Science, Chalmers University of Technology, Sweden.
| | | | | | | | | | - Jessica E Prenni
- Department of Horticulture and Landscape Architecture, Colorado State University, Fort Collins, CO, USA.
| | - Otto Savolainen
- Department of Biology and Biological Engineering, Division of Food and Nutrition Science and Chalmers Mass Spectrometry Infrastructure, Chalmers University of Technology, Sweden.
| | | | - Nanna Hjort Vidkjær
- Department of Biology and Biological Engineering, Division of Food and Nutrition Science, Chalmers University of Technology, Sweden.
| | - Nigel Scollan
- Queen's University Belfast, Belfast, United Kingdom.
| | - Sara L Stead
- Scientific Operations, Waters Corporation, Wilmslow, UK.
| | - Renyu Zhang
- Food & Bio-based Products, AgResearch, Palmerston North, New Zealand.
| | - Lynn Vanhaecke
- Ghent University, Laboratory of Chemical Analysis, Belgium.
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18
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Yan M, Li S. Influence of collagen changes on the tenderness of yak rumen smooth muscle during storage. CANADIAN JOURNAL OF ANIMAL SCIENCE 2020. [DOI: 10.1139/cjas-2019-0067] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Abstract
The aim of the present study was to investigate the influence of collagen changes on the tenderness of yak rumen smooth muscle during storage. Yak rumen smooth muscle was stored at 3 ± 1 °C for 7 d and the Warner–Bratzler shear force (WBSF); total, soluble, and insoluble collagen content (TCC, SCC); collagen solubility (CS); and histological structure were monitored. Label-free mass spectrometry was used to validate the changes in collagen. Collagen changes significantly influenced yak rumen smooth muscle tenderness. A significant positive relationship was found between WBSF and TCC, SCC, as well as CS. The label-free mass spectrometry results validated that the collagen of smooth muscle was degraded during storage. Histological analysis revealed that yak rumen smooth muscle structure was destroyed during storage. Smooth muscle underwent a similar change in tenderness as skeletal muscle, and the weakening of connective tissue was the main reason for smooth muscle tenderness development.
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Affiliation(s)
- Mingyi Yan
- Academy of Animal and Veterinary Sciences, Qinghai University, Xining 810016, People’s Republic of China
| | - Shengsheng Li
- Academy of Animal and Veterinary Sciences, Qinghai University, Xining 810016, People’s Republic of China
- State Key Laboratory of Plateau Ecology and Agriculture, Qinghai University, Xining 810016, People’s Republic of China
- National R & D Center for Yak Meat Processing Technology, Xining 810016, People’s Republic of China
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19
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Needham T, Laubser JG, Kotrba R, Bureš D, Hoffman LC. Influence of ageing on the physical qualities of the longissimus thoracis et lumborum and biceps femoris muscles from male and female free-ranging common eland (Taurotragus oryx). Meat Sci 2020; 159:107922. [DOI: 10.1016/j.meatsci.2019.107922] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2019] [Revised: 08/20/2019] [Accepted: 08/21/2019] [Indexed: 11/26/2022]
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20
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Expression of key myogenic, fibrogenic and adipogenic genes in Longissimus thoracis and Masseter muscles in cattle. Animal 2020; 14:1510-1519. [DOI: 10.1017/s1751731120000051] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
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21
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Conanec A, Picard B, Durand D, Cantalapiedra-Hijar G, Chavent M, Denoyelle C, Gruffat D, Normand J, Saracco J, Ellies-Oury MP. New Approach Studying Interactions Regarding Trade-Off between Beef Performances and Meat Qualities. Foods 2019; 8:E197. [PMID: 31181692 PMCID: PMC6616927 DOI: 10.3390/foods8060197] [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: 05/02/2019] [Revised: 05/29/2019] [Accepted: 06/04/2019] [Indexed: 12/02/2022] Open
Abstract
The beef cattle industry is facing multiple problems, from the unequal distribution of added value to the poor matching of its product with fast-changing demand. Therefore, the aim of this study was to examine the interactions between the main variables, evaluating the nutritional and organoleptic properties of meat and cattle performances, including carcass properties, to assess a new method of managing the trade-off between these four performance goals. For this purpose, each variable evaluating the parameters of interest has been statistically modeled and based on data collected on 30 Blonde d'Aquitaine heifers. The variables were obtained after a statistical pre-treatment (clustering of variables) to reduce the redundancy of the 62 initial variables. The sensitivity analysis evaluated the importance of each independent variable in the models, and a graphical approach completed the analysis of the relationships between the variables. Then, the models were used to generate virtual animals and study the relationships between the nutritional and organoleptic quality. No apparent link between the nutritional and organoleptic properties of meat (r = -0.17) was established, indicating that no important trade-off between these two qualities was needed. The 30 best and worst profiles were selected based on nutritional and organoleptic expectations set by a group of experts from the INRA (French National Institute for Agricultural Research) and Institut de l'Elevage (French Livestock Institute). The comparison between the two extreme profiles showed that heavier and fatter carcasses led to low nutritional and organoleptic quality.
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Affiliation(s)
- Alexandre Conanec
- Universite Clermont Auvergne, INRA, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genes-Champanelle, France.
- Contrôle de Qualité et Fiabilité Dynamique (CQFD) team, Inria BSO, F-33400 Talence, France.
- Universite de Bordeaux, IMB, UMR 5251, F-33400 Talence, France.
| | - Brigitte Picard
- Universite Clermont Auvergne, INRA, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genes-Champanelle, France.
| | - Denis Durand
- Universite Clermont Auvergne, INRA, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genes-Champanelle, France.
| | | | - Marie Chavent
- Contrôle de Qualité et Fiabilité Dynamique (CQFD) team, Inria BSO, F-33400 Talence, France.
- Universite de Bordeaux, IMB, UMR 5251, F-33400 Talence, France.
| | - Christophe Denoyelle
- Institut de l'Elevage, Service Qualite des Carcasses et des Viandes, 69007 Lyon, France.
| | - Dominique Gruffat
- Universite Clermont Auvergne, INRA, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genes-Champanelle, France.
| | - Jérôme Normand
- Institut de l'Elevage, Service Qualite des Carcasses et des Viandes, 69007 Lyon, France.
| | - Jérôme Saracco
- Contrôle de Qualité et Fiabilité Dynamique (CQFD) team, Inria BSO, F-33400 Talence, France.
- ENSC Bordeaux INP, IMB, UMR 5251, F-33400 Talence, France.
| | - Marie-Pierre Ellies-Oury
- Universite Clermont Auvergne, INRA, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genes-Champanelle, France.
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22
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Ponce J, Brooks JC, Legako JF. Consumer Liking and Descriptive Flavor Attributes of M. Longissimus Lumborum and M. Gluteus Medius Beef Steaks Held in Varied Packaging Systems. MEAT AND MUSCLE BIOLOGY 2019. [DOI: 10.22175/mmb2018.12.0041] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
Sensory evaluation was conducted to investigate the impact of packaging system and muscle type on beef flavor. Beef M. Longissimus lumborum (LL) and M. Gluteus medius (GM) steaks were produced from vacuum packaged subprimals at 14 d postmortem. Steaks were placed in various packaging types and held for 7 d prior to 48 h of retail display under continuous fluorescent lighting. Packaging types included: high-oxygen modified atmosphere lidded trays (80% O2/20% CO2, HIOX), carbon monoxide modified atmosphere lidded trays (0.4% CO/30% CO2/69.6%N2, CO), rollstock (forming/non-forming films, ROLL), vacuum packaging (stored in darkness, VAC), and traditional overwrap (foam trays wrapped with polyvinyl chloride film immediately before display, OW). Steaks were evaluated after cooking by consumer panelists and a trained descriptive attribute panel. For consumer evaluation, a muscle × package type interaction (P = 0.040) occurred for juiciness. Overall liking, tenderness, and liking of flavor were influenced (P ≤ 0.003) by package type. Overall liking, liking of flavor, and tenderness of HIOX was lower (P < 0.05) than all other package types. Additionally, package type impacted (P ≤ 0.030) overall, flavor, and tenderness acceptability. Overall and flavor acceptability was the lowest (P < 0.05) for the HIOX treatment. From trained panel attribute evaluation, muscle × package type interactions were detected (P ≤ 0.021) for brown/roasted, bloody/serumy, and juiciness. Juiciness was the least (P < 0.05) desirable for GM HIOX compared to all other muscle and package type combinations. Steaks from HIOX packages had the highest (P < 0.05) ratings for oxidized and cardboardy, and were rated lowest (P < 0.05) in beef flavor ID and umami compared with all other package types. The LL had greater (P < 0.05) beef flavor ID, fat-like, umami, sweet, and overall tenderness ratings than the GM. The GM was more (P < 0.05) liver-like and oxidized compared with the LL. These data indicate a high oxygen packaging environment has the potential to accentuate negative descriptive sensory attributes and lower consumer sensory scores, while diminishing palatability in both muscles.
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23
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Wang W, Peng Y, Sun H, Zheng X, Wei W. Real-time inspection of pork quality attributes using dual-band spectroscopy. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.05.022] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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24
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Purslow PP. Contribution of collagen and connective tissue to cooked meat toughness; some paradigms reviewed. Meat Sci 2018; 144:127-134. [DOI: 10.1016/j.meatsci.2018.03.026] [Citation(s) in RCA: 65] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2018] [Revised: 03/01/2018] [Accepted: 03/28/2018] [Indexed: 11/26/2022]
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25
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Lei H, Zhang C, Li C, Plastow GS, Bruce HL. Efficacy of genetic parameter estimation of pork loin quality of crossbred commercial pigs using technological quality measurements of frozen and unfrozen product. CANADIAN JOURNAL OF ANIMAL SCIENCE 2018. [DOI: 10.1139/cjas-2017-0154] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Meat quality characteristics have been measured on fresh and previously frozen meat as part of genetic studies, but freezing of meat may alter its quality characteristics and, therefore, the relationships between genetic components and meat quality measurements. Pork color, pH, and drip loss measurements performed on longissimus dorsi from the carcasses of 2027 crossbred commercial pigs when either fresh or thawed after frozen storage were used to estimate genetic parameters using a bivariate animal model in ASReml. Meat quality traits measured before and after freezing and thawing were significantly (P < 0.0001) different from each other and intramuscular crude fat content exerted a large effect on the magnitude of change in L* (lightness) and b* (yellowness). Meat quality measurements of fresh pork were moderately to highly heritable except for b* and pH, with heritability estimates for L*, pH, and drip loss greater when measured on fresh rather than frozen-thawed samples. Considering heritability and genetic correlation results, we concluded that whilst either fresh or frozen-thawed pork samples can be used for fresh pork L*, a* (redness), and b* measurements, pH, and possibly drip loss should be measured in fresh pork samples rather than in those that have been frozen-thawed during genetic selection for fresh pork quality.
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Affiliation(s)
- Huaigang Lei
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada
| | - Chunyan Zhang
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada
| | - Changxi Li
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada
- Agriculture and Agri-Food Canada, Lacombe Research and Development Centre, 6000 C & E Trail, Lacombe, AB T4L 1W1, Canada
| | - Graham S. Plastow
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada
| | - Heather L. Bruce
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada
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Kim JH, Kim DH, Ji DS, Lee HJ, Yoon DK, Lee CH. Effect of Aging Process and Time on Physicochemical and Sensory Evaluation of Raw Beef Top Round and Shank Muscles Using an Electronic Tongue. Korean J Food Sci Anim Resour 2017; 37:823-832. [PMID: 29725203 PMCID: PMC5932936 DOI: 10.5851/kosfa.2017.37.6.823] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2017] [Revised: 09/29/2017] [Accepted: 10/18/2017] [Indexed: 11/06/2022] Open
Abstract
The objective of this study was to determine the effect of aging method (dry or wet) and time (20 d or 40 d) on physical, chemical, and sensory properties of two different muscles (top round and shank) from steers (n=12) using an electronic tongue (ET). Moisture content was not affected by muscle types and aging method (p>0.05). Shear force of dry aged beef was significantly decreased compared to that of wet aged beef. Most fatty acids of dry aged beef were significantly lower than those of wet aged beef. Dry aged shank muscles had more abundant free amino acids than top round muscles. Dry-aging process enhanced tastes such as umami and saltiness compared to wet-aging process according to ET results. Dry-aging process could enhance the instrumental tenderness and umami taste of beef. In addition, the taste of shank muscle was more affected by dry-aging process than that of round muscle.
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Affiliation(s)
- Ji-Han Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Dong-Han Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Da-Som Ji
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Hyun-Jin Lee
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Dong-Kyu Yoon
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Chi-Ho Lee
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
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Nian Y, Zhao M, O'Donnell CP, Downey G, Kerry JP, Allen P. Assessment of physico-chemical traits related to eating quality of young dairy bull beef at different ageing times using Raman spectroscopy and chemometrics. Food Res Int 2017; 99:778-789. [DOI: 10.1016/j.foodres.2017.06.056] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2017] [Revised: 06/07/2017] [Accepted: 06/25/2017] [Indexed: 12/29/2022]
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Martínez del Pino L, Arana A, Alfonso L, Mendizábal JA, Soret B. Adiposity and adipogenic gene expression in four different muscles in beef cattle. PLoS One 2017; 12:e0179604. [PMID: 28665940 PMCID: PMC5493301 DOI: 10.1371/journal.pone.0179604] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2017] [Accepted: 06/01/2017] [Indexed: 02/06/2023] Open
Abstract
Anatomical site and divergent functionalities of muscles can be related to differences in IMF content, metabolism and adipogenic gene expression. Then, potential differences in different muscles in beef cattle were studied. As a second objective, the main sources of experimental variability associated to RT-qPCR results were analyzed following a nested design in order to implement appropriate experimental designs minimizing gene expression variability. To perform the study Longissimus thoracis (LT), Semitendinosus (SM), Masseter (MS), Sternomandibularis (ST) and subcutaneous adipose tissue (SAT) samples of Pirenaica young bulls (n = 4) were collected for IMF, collagen and protein quantification, analysis of adipocyte size distribution and gene expression (PPARG, CEBPA, FAPB4 and WNT10B). A greater IMF content was observed in MS and SM muscles, which had a bimodal adipocyte size distribution while it was unimodal in the muscles LT and ST. This suggest that the different IMF accretion in the muscles studied might be related to different rates of hyperplasia and hypertrophy and that IMF might develop later in LT and ST muscles. The former differences were not mirrored by the expression of the genes analyzed, which might be related to the different contribution of mature and non-mature adipocytes to the total gene expression. When comparing IMF and SAT gene expression, late and early developing tissues respectively, expression of PPARG, CEBPA and FABP4 was higher in the SAT, in agreement with bigger cell size and numbers. The variability study indicates that the analytical factors that add higher variability to the gene expression are the sampling and RT and therefore, it would be appropriate to include those replicates in the design of future experiments. Based on the results, the use of MS and SM muscles could allow less expensive experimental designs and bigger sample size that could permit the detection of lower relevant differences in gene expression.
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Affiliation(s)
- Lara Martínez del Pino
- Escuela Superior de Ingenieros Agrónomos, Departamento de Producción Agraria, Universidad Pública de Navarra, Pamplona, Spain
| | - Ana Arana
- Escuela Superior de Ingenieros Agrónomos, Departamento de Producción Agraria, Universidad Pública de Navarra, Pamplona, Spain
| | - Leopoldo Alfonso
- Escuela Superior de Ingenieros Agrónomos, Departamento de Producción Agraria, Universidad Pública de Navarra, Pamplona, Spain
| | - José Antonio Mendizábal
- Escuela Superior de Ingenieros Agrónomos, Departamento de Producción Agraria, Universidad Pública de Navarra, Pamplona, Spain
| | - Beatriz Soret
- Escuela Superior de Ingenieros Agrónomos, Departamento de Producción Agraria, Universidad Pública de Navarra, Pamplona, Spain
- * E-mail:
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Cho S, Kang SM, Seong P, Kang G, Kim Y, Kim J, Chang S, Park B. Effect of Aging and Freezing Conditions on Meat Quality and Storage Stability of 1 ++ Grade Hanwoo Steer Beef: Implications for Shelf Life. Korean J Food Sci Anim Resour 2017; 37:440-448. [PMID: 28747830 PMCID: PMC5516071 DOI: 10.5851/kosfa.2017.37.3.440] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2017] [Revised: 05/27/2017] [Accepted: 06/12/2017] [Indexed: 11/06/2022] Open
Abstract
This study was conducted to establish the shelf life of 1++ grade Hanwoo beef by evaluating the changes in meat quality and storage stability under distribution conditions similar to those during export to Hong Kong and China. Four muscles of the loin, striploin, tenderloin, and top round muscles were obtained from 10 animals of 1++ grade Hanwoo steers. The distribution conditions were 0, 7, or 14 d of aging at 2°C and continuous storage at −18°C for 0, 3, 6, or 9 mon. The lightness (CIE L*) values decreased as the duration of freezer storage increased (p<0.05). The water-holding capacity of 4 muscles increased as the aging time increased when they were frozen for 3 mon (p<0.05). The cooking loss values of the four muscles were significantly increased as the duration of freezer storage increased (p<0.05). The Warner-Bratzler shear force values were significantly decreased in the loin, striploin, and top round muscles as the aging time increased (p<0.05). The changes in volatile basic nitrogen (16.67-18.49 mg%) and thiobarbituric reactive substance values (0.75-0.82 mg MA/kg meat) were significantly increased when the meat was frozen for 9 mon after 14 d of aging. On the basis of these observations, the shelf life of 1++ grade Hanwoo beef during distribution should be limited to less than 9 mon of freezer storage at −18°C after 14 d of aging at 2°C.
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Affiliation(s)
- Soohyun Cho
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Korea
| | - Sun Moon Kang
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Korea
| | - Pilnam Seong
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Korea
| | - Geunho Kang
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Korea
| | - Youngchoon Kim
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Korea
| | - Jinhyung Kim
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Korea
| | - Sunsik Chang
- Hanwoo Research Institute, National Institute of Animal Science, RDA, Pyeongchang 25340, Korea
| | - Beomyoung Park
- Dairy Science Division, National Institute of Animal Science, RDA, Cheonan 31000, Korea
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Van Ba H, Oliveros CM, Park K, Dashdorj D, Hwang I. Effect of marbling and chilled ageing on meat-quality traits, volatile compounds and sensory characteristics of beef longissimus dorsi muscle. ANIMAL PRODUCTION SCIENCE 2017. [DOI: 10.1071/an15676] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Effects of marbling and chilled ageing on technological quality traits, volatile compounds and sensory characteristics of Hanwoo beef were investigated. Three marbling groups of longissimus dorsi muscles (n = 10 each), namely, high marbling (HM), moderate marbling (MM) and slight marbling (SM), classified according to the Korean carcass-grading system, were used. Each longissimus dorsi muscle from each marbling group was divided into two equal portions, vaccum-packaged and then assigned to 1- and 7-day ageing groups. The ageing was conducted in a chilling room at 4°C. Marbling level was significantly correlated with intramuscular fat content, shear force, cooking loss, tenderness and flavour. Particularly, the HM group had a lower shear force value, and higher fat content, lightness, tenderness, flavour and overall-liking scores than did MM and SM groups. Ageing significantly reduced the shear force value and increased tenderness, flavour and overall-liking scores for the HM group. Twenty-four volatile compounds were significantly influenced by marbling and/or ageing. The SM group had the highest concentration of benzaldehyde, while HM group had the highest concentrations of octanal, nonanal and dimethyl sulfide. In conclusion, our results demonstrated that a high marbling positively affected some technological quality traits and eating quality of beef, and ageing for 7 days reduced the shear force and improved eating quality of samples in the HM group, suggesting that the highly marbled beef responds to the ageing at a faster rate.
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Lee D, Cho M, Hong WY, Lim D, Kim HC, Cho YM, Jeong JY, Choi BH, Ko Y, Kim J. Evolutionary Analyses of Hanwoo (Korean Cattle)-Specific Single-Nucleotide Polymorphisms and Genes Using Whole-Genome Resequencing Data of a Hanwoo Population. Mol Cells 2016; 39:692-8. [PMID: 27640093 PMCID: PMC5050534 DOI: 10.14348/molcells.2016.0148] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2016] [Revised: 08/10/2016] [Accepted: 08/16/2016] [Indexed: 01/08/2023] Open
Abstract
Advances in next generation sequencing (NGS) technologies have enabled population-level studies for many animals to unravel the relationships between genotypic differences and traits of specific populations. The objective of this study was to perform evolutionary analysis of single nucleotide polymorphisms (SNP) in genes of Korean native cattle Hanwoo in comparison to SNP data from four other cattle breeds (Jersey, Simmental, Angus, and Holstein) and four related species (pig, horse, human, and mouse) obtained from public databases through NGS-based resequencing. We analyzed population structures and differentiation levels for the five cattle breeds and estimated species-specific SNPs with their origins and phylogenetic relationships among species. In addition, we identified Hanwoo-specific genes and proteins, and determined distinct changes in protein-protein interactions among five species (cattle, pig, horse, human, mouse) in the STRING network database by additionally considering indirect protein interactions. We found that the Hanwoo population was clearly different from the other four cattle populations. There were Hanwoo-specific genes related to its meat trait. Protein interaction rewiring analysis also confirmed that there were Hanwoo-specific protein-protein interactions that might have contributed to its unique meat quality.
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Affiliation(s)
- Daehwan Lee
- Department of Stem Cell and Regenerative Biology, Konkuk University, Seoul 05029,
Korea
| | - Minah Cho
- Department of Stem Cell and Regenerative Biology, Konkuk University, Seoul 05029,
Korea
| | - Woon-young Hong
- Department of Stem Cell and Regenerative Biology, Konkuk University, Seoul 05029,
Korea
| | - Dajeong Lim
- National Institute of Animal Science, Wanju 55365,
Korea
| | - Hyung-Chul Kim
- National Institute of Animal Science, Wanju 55365,
Korea
| | - Yong-Min Cho
- National Institute of Animal Science, Wanju 55365,
Korea
| | | | - Bong-Hwan Choi
- National Institute of Animal Science, Wanju 55365,
Korea
| | - Younhee Ko
- Department of Clinical Genetics, Department of Pediatrics, Yonsei University College of Medicine, Seoul 03722,
Korea
| | - Jaebum Kim
- Department of Stem Cell and Regenerative Biology, Konkuk University, Seoul 05029,
Korea
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Dietary Lecithin Decreases Skeletal Muscle COL1A1 and COL3A1 Gene Expression in Finisher Gilts. Animals (Basel) 2016; 6:ani6060038. [PMID: 27338483 PMCID: PMC4929418 DOI: 10.3390/ani6060038] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2016] [Revised: 04/21/2016] [Accepted: 05/05/2016] [Indexed: 11/17/2022] Open
Abstract
Simple Summary In this study, the effect of dietary lecithin on skeletal muscle gene expression of collagen precursors and enzymes was investigated in gilts. Thirty-six finisher gilts were fed with diets containing either 0, 4, 20 or 80 g/kg soybean lecithin for six weeks. Then, rectus abdominis muscle was sampled and analyzed for eight genes involved in collagen synthesis and degradation (COL1A1, COL3A1, MMP-1, MMP-13, TIMP-1, TIMP-3, lysyl oxidase and α-subunit P4H) using quantitative real-time PCR. The results showed that lecithin down-regulated COL1A1 and COL3A1 as well as tended to down-regulate α-subunit P4H expression. Abstract The purpose of this study was to investigate the effect of dietary lecithin on skeletal muscle gene expression of collagen precursors and enzymes involved in collagen synthesis and degradation. Finisher gilts with an average start weight of 55.9 ± 2.22 kg were fed diets containing either 0, 4, 20 or 80 g/kg soybean lecithin prior to harvest for six weeks and the rectus abdominis muscle gene expression profile was analyzed by quantitative real-time PCR. Lecithin treatment down-regulated Type I (α1) procollagen (COL1A1) and Type III (α1) procollagen (COL3A1) mRNA expression (p < 0.05, respectively), indicating a decrease in the precursors for collagen synthesis. The α-subunit of prolyl 4-hydroxylase (P4H) mRNA expression also tended to be down-regulated (p = 0.056), indicating a decrease in collagen synthesis. Decreased matrix metalloproteinase-1 (MMP-1) mRNA expression may reflect a positive regulatory response to the reduced collagen synthesis in muscle from the pigs fed lecithin (p = 0.035). Lecithin had no effect on tissue inhibitor metalloproteinase-1 (TIMP-1), matrix metalloproteinase-13 (MMP-13) and lysyl oxidase mRNA expression. In conclusion, lecithin down-regulated COL1A1 and COL3A1 as well as tended to down-regulate α-subunit P4H expression. However, determination of muscle collagen content and solubility are required to support the gene functions.
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Cui XY, Li YY, Liu RR, Zhao GP, Zheng MQ, Li QH, Wen J. Follicle-stimulating hormone increases the intramuscular fat content and expression of lipid biosynthesis genes in chicken breast muscle. J Zhejiang Univ Sci B 2016. [DOI: 10.1631/jzus.b1500139] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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Jung EY, Hwang YH, Joo ST. Muscle profiling to improve the value of retail meat cuts. Meat Sci 2016; 120:47-53. [PMID: 27134030 DOI: 10.1016/j.meatsci.2016.04.012] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2016] [Revised: 04/07/2016] [Accepted: 04/11/2016] [Indexed: 12/25/2022]
Abstract
Nutrition and meat quality are always important to consumers, but vary by individual muscle or muscle groups in retail meat cuts. Muscle profiling of nutrient content and palatability for all retail beef cuts is necessary to suggest healthy and tasty beef cuts and to inform consumers of the benefits of beef consumption. The current paper reviews numerous studies that provide muscle profiles for nutrients and palatability attributes of muscles or muscle groups in retail beef cuts. The composition of nutrients including protein, fat, moisture, vitamins, and minerals in beef cuts is documented as well as the nutritive role as a part of a healthy diet. In addition, this review presents knowledge in relation to innovative carcass fabrication and value-added cuts to improve the value of beef carcass. Finally, the current work emphasize the palatability assessment of individual beef muscles, and concludes that all retail beef cuts should be merchandised for proper cooking according to the palatability profiles of beef muscles.
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Affiliation(s)
- E Y Jung
- Division of Applied Life Science (BK21 Program), Gyeongsang National University, Jinju 52828, South Korea
| | - Y H Hwang
- Meat Science Laboratory, Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, South Korea
| | - S T Joo
- Division of Applied Life Science (BK21 Program), Gyeongsang National University, Jinju 52828, South Korea; Meat Science Laboratory, Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, South Korea.
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Cho S, Kang SM, Seong P, Kang G, Kim Y, Kim J, Lee S, Kim S. Effect of Aging Time on Physicochemical Meat Quality and Sensory Property of Hanwoo Bull Beef. Korean J Food Sci Anim Resour 2016; 36:68-76. [PMID: 27499666 PMCID: PMC4973944 DOI: 10.5851/kosfa.2016.36.1.68] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2015] [Revised: 01/04/2016] [Accepted: 01/04/2016] [Indexed: 11/06/2022] Open
Abstract
This study was conducted to investigate the meat quality and sensory properties of 12 major cuts from 10 Hanwoo bulls (25-32 mon of age) after they were aged at 2℃ for 0, 7, 14, and 21 d. Protein content (%) was between 19.17 and 22.50%. Intramuscular fat content ranged from 2.79 to 8.39%. The collagen content of the chuck roll, chuck tender, and short plate muscles was higher (1.97-2.04%) than that of the striploin muscles (1.48%) (p<0.05). CIE lightness (L*) values increased with an increase in aging days for tenderloin, loin, chuck roll, oyster blade, short plate, top sirloin, and eye of round muscles (p<0.05). Most muscles, except the short plate, showed no significant changes in redness CIE (a*) and yellowness (b*) color values during aging. The tenderloin, loin, and striploin showed significantly higher water holding capacity (58.60-62.06%) than that of chuck roll and short plate (53.86-57.07%) muscles (p<0.05). The Warner-Bratzler shear force values of most muscles decreased significantly as the aging period increased (p<0.05), exception the tenderloin. The chuck tender muscles showed the highest cooking loss, whereas tenderloin muscle showed the lowest (p<0.05). The tenderloin muscle had the longest sarcomere length (SL) (3.67-3.86 μm) and the bottom round muscle had the shortest SL (2.21-2.35 μm) (p<0.05). In the sensory evaluation, tenderness and overall-likeness scores of most muscles increased with increase in aging days. The tenderloin and oyster blade showed relatively higher tenderness and overall-likeness values than did the other muscles during the aging period. No significant differences were noted in juiciness and flavor-likeness scores among muscles and aging days.
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Affiliation(s)
- Soohyun Cho
- National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea
| | - Sun Moon Kang
- National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea
| | - Pilnam Seong
- National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea
| | - Geunho Kang
- National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea
| | - Yunseok Kim
- National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea
| | - Jinhyung Kim
- National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea
| | | | - Sidong Kim
- National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea
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Modzelewska-Kapituła M, Nogalski Z, Kwiatkowska A. The influence of crossbreeding on collagen solubility and tenderness of Infraspinatus and Semimembranosus muscles of semi-intensively reared young bulls. Anim Sci J 2016; 87:1312-1321. [DOI: 10.1111/asj.12581] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2015] [Revised: 09/18/2015] [Accepted: 10/29/2015] [Indexed: 11/29/2022]
Affiliation(s)
- Monika Modzelewska-Kapituła
- Department of Industrial Commodity, Basics of Techniques and Energy Management, Faculty of Food Sciences; University of Warmia and Mazury in Olsztyn; Olsztyn Poland
| | - Zenon Nogalski
- Department of Cattle Breeding and Milk Evaluation, Faculty of Animal Bioengineering; University of Warmia and Mazury in Olsztyn; Olsztyn Poland
| | - Aleksandra Kwiatkowska
- Department of Meat Technology and Chemistry, Faculty of Food Sciences; University of Warmia and Mazury in Olsztyn; Olsztyn Poland
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Moon SS, Seong PN, Jeong JY. Evaluation of Meat Color and Physiochemical Characteristics in Forequarter Muscles of Holstein Steers. Korean J Food Sci Anim Resour 2015; 35:646-52. [PMID: 26761893 PMCID: PMC4670894 DOI: 10.5851/kosfa.2015.35.5.646] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2015] [Revised: 08/05/2015] [Accepted: 08/20/2015] [Indexed: 11/17/2022] Open
Abstract
The beef forequarter muscle comprises approximately 52% of carcass weight. The objective of this study was to evaluate the physiochemical characteristics and meat color from forequarter muscle of Holstein steers. Fifteen forequarter muscles were trimmed of external connective tissue and fat. An experimental group of eight Holstein steers was assessed using meat color, water-holding capacity, drip loss, and Warner-Bratzler shear force value at the same quality grade. The M. omotransversarius (0.45 kg) had the highest (p<0.05) lightness (L*) value, whereas the M. teres major (0.4 kg) and M. triceps brachii (caput laterale) (0.52 kg) had the lowest (p<0.05) values. The M. semispanitus capitus (1.48 kg), which is a neck muscle, had the highest values for both redness (a*) and yellowness (b*), whereas the lowest (p<0.05) values were for the M. teres major. The M. omotransversarius, M. latissimus dorsi (1.68 kg), and M. rhomboideus (1.2 kg) were ranked high (p<0.05) in water-holding capacity. The drip loss value was the highest for the M. longissimus dorsi thoracis (p<0.05; 1.86 kg), while the M. infraspinatus (2.28 kg), M. supraspinatus (1.38 kg), M. brachiocephalicus (1.01 kg), and M. pectoralis superficialis (1.18 kg) had the lowest (p<0.05). The Warner-Bratzler shear force value indicated that the M. pectoralis profundus (3.39 kg), M. omotransversarius, and M. brachiocephalicus were the toughest (p<0.05), whereas the M. subscapularis (0.86 kg), M. longissimus dorsi thoracis, M. teres major, and M. infraspinatus were the most tender cuts (p<0.05). Here, muscle type explained most of the variability in the forequarter physiochemical characteristics. Thus, our findings suggest that these muscle profile data will allow for more informed decisions when selecting individual muscles to produce value-added products from Holstein steers.
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Affiliation(s)
- Sung Sil Moon
- Department of Animal Science and Biotechnology, Chonbuk National University, Chonju 54896, Korea
| | | | - Jin Young Jeong
- Corresponding author: Jin Young Jeong, Animal Products Utilization Division, National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea. Tel: +82-63-238-7378, Fax: +82-63-238-7397, E-mail:
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Bureš D, Bartoň L, Kotrba R, Hakl J. Quality attributes and composition of meat from red deer (Cervus elaphus), fallow deer (Dama dama) and Aberdeen Angus and Holstein cattle (Bos taurus). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:2299-2306. [PMID: 25298298 DOI: 10.1002/jsfa.6950] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/22/2014] [Revised: 09/05/2014] [Accepted: 09/30/2014] [Indexed: 06/04/2023]
Abstract
BACKGROUND The consumption of venison from deer species has increased in recent years owing to presumably positive health effects. Therefore a comparison was made of the physical characteristics, chemical composition and sensory attributes of meat obtained from red deer, fallow deer and Aberdeen Angus and Holstein cattle raised under conditions typical for commercial farming practice and slaughtered at similar ages. RESULTS Venison had one-quarter the crude fat content, lower total collagen and a higher proportion of heat-soluble collagen. It was darker and less yellow than beef. Deer species provided meat with higher polyunsaturated/saturated fatty acid ratio and lower atherogenic index. In addition, the venison of red deer contained five times as much n-3 polyunsaturated fatty acids as the beef. Steaks prepared from venison were scored higher than beef for flavour and aroma intensity; they were also tenderer and more easily chewable. CONCLUSION Compared with beef, venison from two widely farmed deer species was superior in nutrient composition, thus offering potential benefits for human consumption, and it received higher scores for most of the sensory attributes examined.
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Affiliation(s)
- Daniel Bureš
- Institute of Animal Science, Prague-Uhříněves 104 00, Czech Republic
| | - Luděk Bartoň
- Institute of Animal Science, Prague-Uhříněves 104 00, Czech Republic
| | - Radim Kotrba
- Institute of Animal Science, Prague-Uhříněves 104 00, Czech Republic
| | - Josef Hakl
- Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences, Prague, 165 21, Czech Republic
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Singh A, Ahluwalia P, Rafiq A, Sharma S. Biomarkers: Non-destructive Method for Predicting Meat Tenderization. Crit Rev Food Sci Nutr 2015. [PMID: 26147251 DOI: 10.1080/10408398.2015.1015716] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Meat tenderness is the primary and most important quality attribute for the consumers worldwide. Tenderness is the process of breakdown of collagen tissue in meat to make it palatable. The earlier methods of tenderness evaluation like taste panels and shear force methods are destructive, time consuming and ill suited as they requires removing a piece of steak from the carcass for performing the test. Therefore, a non-destructive method for predicting the tenderness would be more desirable. The development of a meat quality grading and guarantee system through muscle profiling research can help to meet this demand. Biomarkers have the ability to identify if an exposure has occurred. Biomarkers of the meat quality are of prime importance for meat industry, which has ability to satisfy consumers' expectations. The biomarkers so far identified have been then sorted and grouped according to their common biological functions. All of them refer to a series of biological pathways including glycolytic and oxidative energy production, cell detoxification, protease inhibition and production of Heat Shock Proteins. On this basis, a detailed analysis of these metabolic pathways helps in identifying tenderization of meat having some domains of interest. It was, therefore, stressed forward that biomarkers can be used to determine meat tenderness. This review article summarizes the uses of several biomarkers for predicting the meat tenderness.
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Affiliation(s)
- Arashdeep Singh
- a Department of Food Science and Technology , Punjab Agricultural University , Ludhiana , 141004
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Shabtay A. Adaptive traits of indigenous cattle breeds: The Mediterranean Baladi as a case study. Meat Sci 2015; 109:27-39. [PMID: 26025652 DOI: 10.1016/j.meatsci.2015.05.014] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2015] [Revised: 05/15/2015] [Accepted: 05/16/2015] [Indexed: 10/23/2022]
Abstract
Generally taken, breeds of Bos taurus ancestry are considered more productive, in comparison with Bos indicus derived breeds that present enhanced hardiness and disease resistance, low nutritional requirements and higher capability of feed utilization. While breeds of B. taurus have been mostly selected for intensive production systems, indigenous cattle, developed mostly from indicine and African taurines, flourish in extensive habitats. Worldwide demographic and economic processes face animal production with new challenges - the increasing demand for animal food products. Intensification of animal husbandry is thus a desired goal in stricken parts of the world. An introduction of productive traits to indigenous breeds might serve to generate improved biological and economic efficiencies. For this to succeed, the genetic merit of traits like efficiency of feed utilization and product quality should be revealed, encouraging the conservation initiatives of indigenous cattle populations, many of which are already extinct and endangered. Moreover, to overcome potential genetic homogeneity, controlled breeding practices should be undertaken. The Baladi cattle are a native local breed found throughout the Mediterranean basin. Purebred Baladi animals are rapidly vanishing, as more European breeds are being introduced or used for backcrosses leading to improved production. The superiority of Baladi over large-framed cattle, in feedlot and on Mediterranean pasture, with respect to adaptability and efficiency, is highlighted in the current review.
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Affiliation(s)
- Ariel Shabtay
- Agricultural Research Organization, Beef Cattle Section, Newe Ya'ar P.O. Box 1021, Israel.
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Abstract
Physicochemical characteristics were determined in the longissimus lumborum muscle, after 8 days of ageing of steers (n=12) and bulls (n=12) from Mertolenga breed slaughtered directly from pasture (day 0) or after a finishing period of 50, 100 and 150 days in a feed-lot facility. Bulls and steers presented similar live weight (averaging 388 kg), carcass weight (CW; averaging 213 kg), dressing percentage (averaging 60%), carcass fatness (11.9% CW) and carcass fat thickness (averaging 3.03 mm). Live weight, CW, carcass fatness and fat thickness increased along time-on-feed. Gender only had a negligible effect on meat characteristics, with b and h being the only parameters of colour affected by gender, also presenting a significant interaction gender × time-on-feed. Nevertheless, both the genders presented a high-quality grade concerning tenderness (Warner-Bratzler shear force (WBSF)). L increased until 50 days on feed and decreased afterwards, whereas a and C values increased along time-on-feed. Pigment content was also affected by time-on-feed and showed a gender × time-on-feed interaction. Beef colour became darker and redder along time-on-feed, but still in a colour range highly acceptable by Portuguese consumers. Despite the increase in intramuscular fat and myofibrillar fragmentation index, as well as the decrease in collagen content of steers and bulls along time-on-feed, it did not affect the tenderness/hardness, indicating a small effect of time-on-feed in meat characteristics. Despite only small differences in carcass characteristics and meat-quality parameters that have been noticed along time-on-feed, those differences were only significant after 100 days on feed. Principal component analysis (PCA) was performed. The first PC axis (39.6% of the total variance) included colour variables a, b and C, and carcass fatness, fat thickness, CW and live weight, whereas the second one (12.7% of the total variance) included h, cooking losses and dressing-out. The principal component (PC) analysis confirmed the lack of differences between bulls and steers and indicates a differentiation of the first two periods of feeding (0 and 50 days on feed) from the two latter (100 and 150 days on feed) periods of feeding.
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Water holding capacity and collagen profile of bovine m. infraspinatus during postmortem ageing. Meat Sci 2015; 100:209-16. [DOI: 10.1016/j.meatsci.2014.10.023] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2013] [Revised: 10/20/2014] [Accepted: 10/22/2014] [Indexed: 11/22/2022]
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Modzelewska-Kapituła M, Nogalski Z. Effect of gender on collagen profile and tenderness of infraspinatus and semimembranosus muscles of Polish Holstein-Friesian x Limousine crossbred cattle. Livest Sci 2014. [DOI: 10.1016/j.livsci.2014.07.003] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Scollan ND, Dannenberger D, Nuernberg K, Richardson I, MacKintosh S, Hocquette JF, Moloney AP. Enhancing the nutritional and health value of beef lipids and their relationship with meat quality. Meat Sci 2014; 97:384-94. [DOI: 10.1016/j.meatsci.2014.02.015] [Citation(s) in RCA: 165] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2013] [Revised: 02/21/2014] [Accepted: 02/25/2014] [Indexed: 01/24/2023]
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Ouali A, Gagaoua M, Boudida Y, Becila S, Boudjellal A, Herrera-Mendez CH, Sentandreu MA. Biomarkers of meat tenderness: Present knowledge and perspectives in regards to our current understanding of the mechanisms involved. Meat Sci 2013; 95:854-70. [DOI: 10.1016/j.meatsci.2013.05.010] [Citation(s) in RCA: 186] [Impact Index Per Article: 16.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2013] [Revised: 05/03/2013] [Accepted: 05/10/2013] [Indexed: 01/06/2023]
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Structural and biochemical characteristics of bovine intramuscular connective tissue and beef quality. Meat Sci 2013; 95:555-61. [DOI: 10.1016/j.meatsci.2013.05.040] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2012] [Revised: 03/21/2013] [Accepted: 05/30/2013] [Indexed: 11/18/2022]
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Akit H, Collins CL, Fahri FT, Hung AT, D'Souza DN, Leury BJ, Dunshea FR. Dietary lecithin improves dressing percentage and decreases chewiness in the longissimus muscle in finisher gilts. Meat Sci 2013; 96:1147-51. [PMID: 24334033 DOI: 10.1016/j.meatsci.2013.10.028] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2013] [Revised: 10/16/2013] [Accepted: 10/21/2013] [Indexed: 11/16/2022]
Abstract
The influence of dietary lecithin at doses of 0, 4, 20 or 80 g/kg fed to finisher gilts for six weeks prior to slaughter on growth performance, carcass quality and pork quality was investigated. M. longissimus lumborum (loin) was removed from 36 pig carcasses at 24h post-mortem for Warner-Bratzler shear force, compression, collagen content and colour analyses. Dietary lecithin increased dressing percentage (P=0.009). Pork chewiness and collagen content were decreased by dietary lecithin (P<0.05, respectively), suggesting that improved chewiness may be due to decreased collagen content. However, dietary lecithin had no effect on shear force, cohesiveness or hardness (P>0.05, respectively). Dietary lecithin reduced loin muscle L* values and increased a* values (P<0.05, respectively) but no changes on b* values (P=0.56). The data showed that dietary lecithin improved dressing percentage and resulted in less chewy and less pale pork.
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Affiliation(s)
- H Akit
- University of Melbourne, Parkville, VIC 3010, Australia; Universiti Putra Malaysia, Serdang, Selangor 43400, Malaysia.
| | - C L Collins
- Rivalea (Australia) Pty Ltd, Corowa, NSW 2646, Australia
| | - F T Fahri
- University of Melbourne, Parkville, VIC 3010, Australia
| | - A T Hung
- University of Melbourne, Parkville, VIC 3010, Australia
| | - D N D'Souza
- Australian Pork Limited, Deakin West, ACT 2600, Australia
| | - B J Leury
- University of Melbourne, Parkville, VIC 3010, Australia
| | - F R Dunshea
- University of Melbourne, Parkville, VIC 3010, Australia
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Comparison of meat quality between eland (Taurotragus oryx) and cattle (Bos taurus) raised under similar conditions. Meat Sci 2013; 96:346-52. [PMID: 23954274 DOI: 10.1016/j.meatsci.2013.07.016] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2012] [Revised: 07/09/2013] [Accepted: 07/12/2013] [Indexed: 11/22/2022]
Abstract
Physical, chemical and sensory characteristics of meat were compared between non-domestic eland (Taurotragus oryx) bulls (n=6) and domestic Fleckvieh (Bos taurus) bulls (n=6) which were finished under controlled conditions of feeding and management. Musculus longissimus lumborum from eland were darker and less yellow in colour, with a higher pH24 and lower contents of intramuscular fat and total collagen, compared to cattle. Contents (mg/100 g muscle tissue) and proportions (g/100 g of FA determined) of SFA and MUFA were higher (P<0.01) in cattle. Although the proportion of total PUFA were higher (P<0.001) in eland, contents of PUFA were similar between species. Meat from cattle was consistently scored higher (P<0.05) for sensory texture characteristics, juiciness, flavour, and overall acceptance. We concluded that bulls of eland provided low-fat meat with a beneficial fatty acid composition from a human nutrition perspective, but with lower sensory scores, compared to bull beef.
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Jung S, Nam KC, Lee KH, Kim JJ, Jo C. Meat Quality Traits of Longissimus dorsi Muscle from Carcasses of Hanwoo Steers at Different Yield Grades. Korean J Food Sci Anim Resour 2013. [DOI: 10.5851/kosfa.2013.33.3.305] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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Juárez M, Larsen IL, Klassen M, Aalhus JL. Canadian beef tenderness survey: 2001–2011. CANADIAN JOURNAL OF ANIMAL SCIENCE 2013. [DOI: 10.4141/cjas2012-112] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Juárez, M., Larsen, I. L., Klassen, M. and Aalhus, J. L. 2013. Canadian beef tenderness survey: 2001–2011. Can. J. Anim. Sci. 93: 89–97. A large survey across Canada was developed collecting retail beef samples in 2001 (702 steaks) and 2011 (602 steaks). The samples (strip loin, top sirloin, inside round and cross-rib steaks) were evaluated for instrumental tenderness using standard procedures for sampling, storage, cooking and texture evaluation. New equations were also developed in order to compare the results obtained in these studies with consumer thresholds developed in Canada and the United States of America. In general, retail steaks collected in 2011 weighed less and showed higher fat thickness than those from 2001. Regarding tenderness, a significant improvement was observed, especially for strip loin and top sirloin steaks between 2001 and 2011. Using US threshold categories, the percentage of “tender” samples improved for the strip loin (2001=89%; 2011=99%), top sirloin (2001=70%; 2011=87%), inside round (2001=52%; 2011=61%) and cross-rib (2001=65%; 2011=76%) steaks. Similarly, the percentage of “tough” samples shifted from 5, 8 27 and 13% for the strip loin, top sirloin, inside round and cross-rib steaks in 2001 to 1, 5, 13, and 8%, respectively, in 2011. Similar improvements were observed when using the more descriptive four-category Canadian threshold system. These improvements may be due to changes in the animal population, production systems, carcass processing and distribution/handling prior to display in Canada.
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Affiliation(s)
- Manuel Juárez
- Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C and E Trail, Lacombe, Alberta, Canada T4L 1W1
| | - Ivy L. Larsen
- Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C and E Trail, Lacombe, Alberta, Canada T4L 1W1
| | - Mark Klassen
- Canadian Cattlemen's Association. Ste. 310, 6715–8th St. NE, T2E 7H7, Calgary, Alberta, Canada
| | - Jennifer L. Aalhus
- Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C and E Trail, Lacombe, Alberta, Canada T4L 1W1
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