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Ramos PM, Wohlgemuth SE, Gingerich CA, Hawryluk B, Smith MT, Bell LC, Scheffler TL. Postmortem mitochondria function in longissimus lumborum of Angus and Brahman steers. Meat Sci 2024; 215:109538. [PMID: 38772311 DOI: 10.1016/j.meatsci.2024.109538] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2024] [Revised: 04/09/2024] [Accepted: 05/09/2024] [Indexed: 05/23/2024]
Abstract
Mitochondria function and integrity may impact postmortem metabolism and meat quality development. Adaptations in heat tolerant Brahman may persist to limit cellular stress postmortem. Our objective was to evaluate glycolysis, pH decline, and mitochondria function in longissimus lumborum (LL) from Angus and Brahman steers (N = 28) early postmortem (1 to 6 h) and after rigor (24 h). We evaluated metabolites of anaerobic glycolysis, ATP, pH, and temperature, and determined mitochondria oxygen consumption rate (OCR) in permeabilized fibers. The main effects of breed (b) and time (t) and the interaction were tested. Brahman LL contained greater ATP during the first 6 h postmortem; Brahman also tended to exhibit a slower pH decline (b × t, P = 0.07) and more rapid temperature decline (b × t, P < 0.001), but metabolites of anaerobic glycolysis were not different. Mitochondria in Brahman and Angus LL were well-coupled and respired at 1 h postmortem. However, outer membrane integrity became increasingly compromised postmortem (t, P < 0.001). Brahman tended to exhibit greater electron transport system capacity (b, P < 0.1) and had greater capacity for oxidative phosphorylation (complex I and II substrates) at 6 h compared with Angus (P < 0.001). In totality, greater ATP, slower pH decline, and enhanced mitochondria capacity indicate that Brahman possess mitochondrial properties or cellular adaptations that help protect the cell during energy stress postmortem. Slower pH and more rapid temperature decline in LL from Brahman may also help preserve mitochondria function postmortem.
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Affiliation(s)
- Patricia M Ramos
- Department of Animal Sciences, University of Florida, Gainesville, FL 32611, United States of America
| | - Stephanie E Wohlgemuth
- Department of Physiology and Aging, University of Florida, Gainesville, FL 32603, United States of America
| | - Chloe A Gingerich
- Department of Animal Sciences, University of Florida, Gainesville, FL 32611, United States of America
| | - Briana Hawryluk
- Department of Animal Sciences, University of Florida, Gainesville, FL 32611, United States of America
| | - Morgan T Smith
- Department of Animal Sciences, University of Florida, Gainesville, FL 32611, United States of America
| | - Lindsey C Bell
- Department of Animal Sciences, University of Florida, Gainesville, FL 32611, United States of America
| | - Tracy L Scheffler
- Department of Animal Sciences, University of Florida, Gainesville, FL 32611, United States of America.
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Shi F, Xing Y, Niu Y, Cheng L, Xu Y, Li X, Ren L, Zong S, Tao J. Unveiling winter survival strategies: physiological and metabolic responses to cold stress of Monochamus saltuarius larvae during overwintering. PEST MANAGEMENT SCIENCE 2024. [PMID: 38979967 DOI: 10.1002/ps.8282] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/28/2024] [Revised: 05/18/2024] [Accepted: 06/20/2024] [Indexed: 07/10/2024]
Abstract
BACKGROUND Monochamus saltuarius is a destructive trunk-borer of pine forest and an effective dispersal vector for pinewood nematode (PWN), a causative agent of pine wilt disease (PWD), which leads to major ecological disasters. Cold winter temperatures determine insect survival and distribution. However, little is known about the cold tolerance and potential physiological mechanisms of M. saltuarius. RESULTS We demonstrated that dead Pinus koraiensis trunks do not provide larvae with insulation. The M. saltuarius larvae are freeze-tolerant species. Unlike most other freeze-tolerant insects, they can actively freeze extracellular fluid at higher subzero temperatures by increasing their supercooling points. The main energy sources for larvae overwintering are glycogen and the mid-late switch to lipid. The water balance showed a decrease in free and an increase in bound water of small magnitude. Cold stress promoted lipid peroxidation, thus activating the antioxidant system to prevent cold-induced oxidative damage. We found eight main pathways linked to cold stress and 39 important metabolites, ten of which are cryoprotectants, including maltose, UDP-glucose, d-fructose 6P, galactinol, dulcitol, inositol, sorbitol, l-methionine, sarcosine, and d-proline. The M. saltuarius larvae engage in a dual respiration process involving both anaerobic and aerobic pathways when their bodily fluids freeze. Cysteine and methionine metabolism, as well as alanine, aspartate, and glutamate metabolism, are the most important pathways linked to antioxidation and energy production. CONCLUSIONS The implications of our findings may help strengthen and supplement the management strategies for monitoring, quarantine, and control of this pest, thereby contributing to controlling the further spread of PWD. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Fengming Shi
- State Key Laboratory to Efficient Production of Forest Resources, Beijing Forestry University, Beijing, China
| | - Yu Xing
- State Key Laboratory to Efficient Production of Forest Resources, Beijing Forestry University, Beijing, China
| | - Yiming Niu
- State Key Laboratory to Efficient Production of Forest Resources, Beijing Forestry University, Beijing, China
| | - Ling Cheng
- State Key Laboratory to Efficient Production of Forest Resources, Beijing Forestry University, Beijing, China
| | - Yabei Xu
- State Key Laboratory to Efficient Production of Forest Resources, Beijing Forestry University, Beijing, China
| | - Xinyu Li
- State Key Laboratory to Efficient Production of Forest Resources, Beijing Forestry University, Beijing, China
| | - Lili Ren
- State Key Laboratory to Efficient Production of Forest Resources, Beijing Forestry University, Beijing, China
| | - Shixiang Zong
- State Key Laboratory to Efficient Production of Forest Resources, Beijing Forestry University, Beijing, China
| | - Jing Tao
- Beijing Key Laboratory for Forest Pest Control, Beijing Forestry University, Beijing, China
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Batt MC, Venzor LG, Gardner K, Reith RR, Roberts KA, Herrera NJ, Fuller AM, Sullivan GA, Mulliniks JT, Spangler ML, Valberg SJ, Steffen DJ, Petersen JL. An autosomal recessive variant in PYGM causes myophosphorylase deficiency in Red Angus composite cattle. BMC Genomics 2024; 25:417. [PMID: 38678201 PMCID: PMC11055281 DOI: 10.1186/s12864-024-10330-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2023] [Accepted: 04/19/2024] [Indexed: 04/29/2024] Open
Abstract
BACKGROUND Between 2020 and 2022, eight calves in a Nebraska herd (composite Simmental, Red Angus, Gelbvieh) displayed exercise intolerance during forced activity. In some cases, the calves collapsed and did not recover. Available sire pedigrees contained a paternal ancestor within 2-4 generations in all affected calves. Pedigrees of the calves' dams were unavailable, however, the cows were ranch-raised and retained from prior breeding seasons, where bulls used for breeding occasionally had a common ancestor. Therefore, it was hypothesized that a de novo autosomal recessive variant was causative of exercise intolerance in these calves. RESULTS A genome-wide association analysis utilizing SNP data from 6 affected calves and 715 herd mates, followed by whole-genome sequencing of 2 affected calves led to the identification of a variant in the gene PYGM (BTA29:g.42989581G > A). The variant, confirmed to be present in the skeletal muscle transcriptome, was predicted to produce a premature stop codon (p.Arg650*). The protein product of PYGM, myophosphorylase, breaks down glycogen in skeletal muscle. Glycogen concentrations were fluorometrically assayed as glucose residues demonstrating significantly elevated glycogen concentrations in affected calves compared to cattle carrying the variant and to wild-type controls. The absence of the PYGM protein product in skeletal muscle was confirmed by immunohistochemistry and label-free quantitative proteomics analysis; muscle degeneration was confirmed in biopsy and necropsy samples. Elevated skeletal muscle glycogen persisted after harvest, resulting in a high pH and dark-cutting beef, which is negatively perceived by consumers and results in an economic loss to the industry. Carriers of the variant did not exhibit differences in meat quality or any measures of animal well-being. CONCLUSIONS Myophosphorylase deficiency poses welfare concerns for affected animals and negatively impacts the final product. The association of the recessive genotype with dark-cutting beef further demonstrates the importance of genetics to not only animal health but to the quality of their product. Although cattle heterozygous for the variant may not immediately affect the beef industry, identifying carriers will enable selection and breeding strategies to prevent the production of affected calves.
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Affiliation(s)
- Mackenzie C Batt
- Department of Animal Science, University of Nebraska-Lincoln, Lincoln, NE, USA
| | - Leila G Venzor
- Department of Animal Science, University of Nebraska-Lincoln, Lincoln, NE, USA
| | - Keri Gardner
- College of Veterinary Medicine, Michigan State University, East Lansing, MI, USA
| | - Rachel R Reith
- Department of Animal Science, University of Nebraska-Lincoln, Lincoln, NE, USA
| | - Kelsey A Roberts
- Department of Animal Science, University of Nebraska-Lincoln, Lincoln, NE, USA
| | - Nicolas J Herrera
- Department of Animal Science, University of Nebraska-Lincoln, Lincoln, NE, USA
| | - Anna M Fuller
- Department of Animal Science, University of Nebraska-Lincoln, Lincoln, NE, USA
| | - Gary A Sullivan
- Department of Animal Science, University of Nebraska-Lincoln, Lincoln, NE, USA
| | - J Travis Mulliniks
- Department of Animal Science, University of Nebraska-Lincoln, Lincoln, NE, USA
| | - Matthew L Spangler
- Department of Animal Science, University of Nebraska-Lincoln, Lincoln, NE, USA
| | - Stephanie J Valberg
- College of Veterinary Medicine, Michigan State University, East Lansing, MI, USA
| | - David J Steffen
- School of Veterinary Medicine and Biomedical Sciences, University of Nebraska-Lincoln, Lincoln, NE, USA
| | - Jessica L Petersen
- Department of Animal Science, University of Nebraska-Lincoln, Lincoln, NE, USA.
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Krauskopf MM, de Araújo CDL, Dos Santos-Donado PR, Dargelio MDB, Manzi JAS, Venturini AC, de Carvalho Balieiro JC, Delgado EF, Contreras Castillo CJ. The effect of succinate on color stability of Bos indicus bull meat: pH-dependent effects during the 14-day aging period. Food Res Int 2024; 175:113688. [PMID: 38129031 DOI: 10.1016/j.foodres.2023.113688] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2023] [Revised: 11/02/2023] [Accepted: 11/06/2023] [Indexed: 12/23/2023]
Abstract
Bos taurus indicus bulls are very susceptible to pre-slaughter stress, which directly impacts the decline in muscle pH, leading to darker meat. The aim was to investigate the effect of succinate and atmosphere on the color stability of Nellore (Bos taurus indicus) Longissimus lumborum steaks classified by ultimate pH (pHu): normal pHu (5.40 ≤ pHu ≤ 5.79) and high pHu (pHu ≥ 5.80). The experimental treatment systems were: (i) vacuum packaging without succinate injection, (ii) HiOx-MAP (80 % O2 + 20 % CO2), and (iii) HiOx-MAP (80 % O2 + 20 % CO2) enhanced with sodium succinate injection (pH 5.4). Steaks from all treatment systems were stored at 4 °C for 14 days and tested for instrumental color, myoglobin content, oxygen consumption (OC), metmyoglobin-reducing activity (MRA), lipid oxidation, and microbiological analysis. High and normal pHu vacuum-packaged steaks exhibited greater color stability due to higher MRA. High and normal pHu steaks packaged with HiOx-MAP or HiOx-MAP enhanced with succinate showed improved color due to lower deoxymyoglobin content (%DMb) and OC up to the eighth day of storage. Still, succinate injection promoted increased (P < 0.05) lipid oxidation in normal pHu steaks and reduced MRA after 14 days. These findings emphasize the intricate interplay between pHu and packaging systems on Bos taurus indicus meat quality. Further research in this area could contribute to a better understanding of meat color abnormalities and provide insights into potential meat preservation and enhancement strategies.
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Affiliation(s)
- Monique Marcondes Krauskopf
- Department of Agroindustry, Food and Nutrition, Luiz de Queiroz College of Agriculture, University of Sao Paulo, Piracicaba, SP 13418-900, Brazil
| | - Chimenes Darlan Leal de Araújo
- Department of Agroindustry, Food and Nutrition, Luiz de Queiroz College of Agriculture, University of Sao Paulo, Piracicaba, SP 13418-900, Brazil
| | - Priscila R Dos Santos-Donado
- Department of Agroindustry, Food and Nutrition, Luiz de Queiroz College of Agriculture, University of Sao Paulo, Piracicaba, SP 13418-900, Brazil
| | - Mariana Damiames Baccarin Dargelio
- Department of Agroindustry, Food and Nutrition, Luiz de Queiroz College of Agriculture, University of Sao Paulo, Piracicaba, SP 13418-900, Brazil
| | - João Antônio Santos Manzi
- Department of Agroindustry, Food and Nutrition, Luiz de Queiroz College of Agriculture, University of Sao Paulo, Piracicaba, SP 13418-900, Brazil
| | - Anna Cecilia Venturini
- Department of Pharmaceutical Sciences, Federal University of Sao Paulo, Diadema, SP 099013-030, Brazil
| | | | - Eduardo Francisquine Delgado
- Department of Agroindustry, Food and Nutrition, Luiz de Queiroz College of Agriculture, University of Sao Paulo, Piracicaba, SP 13418-900, Brazil
| | - Carmen Josefina Contreras Castillo
- Department of Agroindustry, Food and Nutrition, Luiz de Queiroz College of Agriculture, University of Sao Paulo, Piracicaba, SP 13418-900, Brazil.
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Kirkpatrick LT, Gómez JFM, Beline M, Yen CN, Bodmer JS, Wicks JC, Shi TH, Silva SL, Aalhus JL, King DA, Gerrard DE. Muscle of dark and normal beef differs metabolically. Meat Sci 2023; 206:109344. [PMID: 37778129 DOI: 10.1016/j.meatsci.2023.109344] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2023] [Revised: 09/05/2023] [Accepted: 09/12/2023] [Indexed: 10/03/2023]
Abstract
Reduction in muscle glycogen triggered by adverse antemortem handling events alters postmortem energy metabolism and results in a high ultimate pH and dark, firm and dry beef, often referred to as 'dark-cutting'. However, the relationship between atypical dark (AT) beef, postmortem energy metabolism and underlying tissue characteristics remains somewhat unclear. Cattle harvested in the US and Canada representing normal (pH < 5.6), AT dark (pH 5.6-5.8) and dark cutting (DC; pH > 5.8) beef were analyzed for tissue characteristics related to energy metabolism. Results show AT dark beef is more oxidative but similar to normal beef in glycolytic potential and nucleotide abundance. Mitochondria DNA content (P < 0.05, Canada; P < 0.005, US) and oxidative enzymes for DC and AT dark beef were greater (P < 0.01; Canada and US) compared to normal beef. Myoglobin tracked (P < 0.01) with color classification. These findings show both DC and AT beef are inherently more oxidative and raise the possibility that more oxidative muscle may be more prone to develop dark beef.
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Affiliation(s)
- L T Kirkpatrick
- Virginia Tech, School of Animal Sciences, Blacksburg, VA 24061, USA
| | - J F M Gómez
- Virginia Tech, School of Animal Sciences, Blacksburg, VA 24061, USA
| | - M Beline
- Virginia Tech, School of Animal Sciences, Blacksburg, VA 24061, USA
| | - C-N Yen
- Virginia Tech, School of Animal Sciences, Blacksburg, VA 24061, USA
| | - J S Bodmer
- Virginia Tech, School of Animal Sciences, Blacksburg, VA 24061, USA
| | - J C Wicks
- Virginia Tech, School of Animal Sciences, Blacksburg, VA 24061, USA
| | - T H Shi
- Virginia Tech, School of Animal Sciences, Blacksburg, VA 24061, USA
| | - S L Silva
- Department of Animal Science, College of Animal Science and Food Engineering, University of São Paulo, Pirassununga, SP 13635-900, Brazil
| | - J L Aalhus
- Agriculture and Agri-Food Canada, 6000 C & D Trail, Lacombe, Alberta T4L 1W1, Canada
| | - D A King
- USDA-ARS, Roman L. Hruska US Meat Animal Research Center, Clay Center, NE 68933, USA
| | - D E Gerrard
- Virginia Tech, School of Animal Sciences, Blacksburg, VA 24061, USA.
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Coaguila Gonza MM, Cavalcante CL, Saldaña E, Sartori AGDO, Contreras Castillo CJ. Effect of ultimate pH on quality of aged Longissimus dorsi muscle of Zebu Nellore (Bos indicus) during long-term frozen storage. Food Res Int 2023; 174:113675. [PMID: 37981368 DOI: 10.1016/j.foodres.2023.113675] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2023] [Revised: 10/30/2023] [Accepted: 11/03/2023] [Indexed: 11/21/2023]
Abstract
Despite the relatively high occurrence of bovine meat with intermediate to high ultimate pH (pHu), there is a lack of studies focused on the effects of long-term conventional air-blasting freezing storage on quality parameters of commercial beefs of Zebu Nellore (Bos indicus) with varying pHu ranges. The objective of this work was to evaluate the influence of pHu ranges [normal (≤5.79), intermediate (5.80 to 6.19), and high (≥6.20)] and long-term frozen storage on quality parameters of aged Longissimus dorsi beefs of Zebu Nellore (Bos indicus). The aging conditions were set at 2 °C for 14 days, while the freezing conditions were set at - 20 °C, and samples were collected after 3, 6, 9, and 12 months of storage. The results indicated that the pHu influenced meat quality parameters, as well as the chemical forms of myoglobin, which changed throughout the frozen storage, leading to a brighter red color, especially for the normal pHu beef samples, likely due to increased oxymyoglobin content. Frozen storage improved tenderness, with high pHu beef samples being the more tender after 12 months, potentially due to lower protein oxidation, as measured by the carbonyl content. Increased drip loss was observed over freezing time, with a concomitant decrease in protein solubility, especially for myofibrillar and sarcoplasmic proteins, which differed among the pHu ranges. These findings are valuable for determining freezing time as a preservation strategy to maintain beef quality within different pHu ranges.
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Affiliation(s)
- Milagros Maribel Coaguila Gonza
- Departamento de Agroindústria, Alimentos e Nutrição (LAN), Escola Superior de Agricultura "Luiz de Queiroz" (ESALQ), Universidade de São Paulo (USP), Avenida Pádua Dias, 11, Cx. Postal 9, CEP 13418-900, Piracicaba, SP, Brazil
| | - Cecylyana Leite Cavalcante
- Departamento de Agroindústria, Alimentos e Nutrição (LAN), Escola Superior de Agricultura "Luiz de Queiroz" (ESALQ), Universidade de São Paulo (USP), Avenida Pádua Dias, 11, Cx. Postal 9, CEP 13418-900, Piracicaba, SP, Brazil
| | - Erick Saldaña
- Sensory Analysis and Consumer Study Group, Escuela Profesional de Ingeniería Agroindustrial, Universidad Nacional de Moquegua, Prolongación Calle Ancash s/n, Moquegua 18001, Peru
| | - Alan Giovanini de Oliveira Sartori
- Departamento de Agroindústria, Alimentos e Nutrição (LAN), Escola Superior de Agricultura "Luiz de Queiroz" (ESALQ), Universidade de São Paulo (USP), Avenida Pádua Dias, 11, Cx. Postal 9, CEP 13418-900, Piracicaba, SP, Brazil
| | - Carmen Josefina Contreras Castillo
- Departamento de Agroindústria, Alimentos e Nutrição (LAN), Escola Superior de Agricultura "Luiz de Queiroz" (ESALQ), Universidade de São Paulo (USP), Avenida Pádua Dias, 11, Cx. Postal 9, CEP 13418-900, Piracicaba, SP, Brazil.
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Xu X, Liu H, Wang X, Zhang Q, Guo T, Hu L, Xu S. Evaluation of the Longissimus Thoracis et Lumborum Muscle Quality of Chaka and Tibetan Sheep and the Analysis of Possible Mechanisms Regulating Meat Quality. Animals (Basel) 2023; 13:2494. [PMID: 37570302 PMCID: PMC10417249 DOI: 10.3390/ani13152494] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2023] [Revised: 07/25/2023] [Accepted: 07/31/2023] [Indexed: 08/13/2023] Open
Abstract
This study aimed to comprehensively evaluate the characteristics in the longissimus thoracis et lumborum (LTL) muscle of Chaka (CK) sheep and Tibetan (TB) sheep, and transcriptomics-metabolomics association analysis was used to find the possible genes, differential metabolites, and significant differential metabolic pathways that lead to meat quality differences. Based on the researched results, the nutritional quality of meat, including the contents of ether extract (11.95% vs. 10.56%), unsaturated fatty acid (51.20% vs. 47.69%), and polyunsaturated fatty acid (5.71% vs. 3.97%), were better in TB sheep than in CK sheep, while the CK sheep has better muscle fiber characteristics, such as the total number (62 vs. 45) and muscle fiber density (1426.54 mm2 vs. 1158.77 mm2) and flavor. Omics research has shown that the key differential metabolites and metabolic pathways were dominated by amino acid metabolism, particularly the glutathione metabolism, taurine and hypotaurine metabolism, and lipid metabolism-related pathways, such as glycerophospholipid metabolism and the sphingolipid signaling pathway. The intermediate metabolite sn-Glycerol 3-phosphoethanolamine played a key role in determining sheep meat quality, which was regulated by GPAT2, PLPP2, AGPAT1, PNPLA2, and GPAT4 and correlated with meat color, texture, and flavor. Overall, these results will provide effective information and more evidence to support further exploration of valuable biomarkers of meat quality.
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Affiliation(s)
- Xianli Xu
- Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining 810008, China; (X.X.); (T.G.)
- University of Chinese Academy of Sciences, Beijing 100049, China
| | - Hongjin Liu
- Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining 810008, China; (X.X.); (T.G.)
| | - Xungang Wang
- Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining 810008, China; (X.X.); (T.G.)
| | - Qian Zhang
- Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining 810008, China; (X.X.); (T.G.)
| | - Tongqing Guo
- Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining 810008, China; (X.X.); (T.G.)
- University of Chinese Academy of Sciences, Beijing 100049, China
| | - Linyong Hu
- Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining 810008, China; (X.X.); (T.G.)
| | - Shixiao Xu
- Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining 810008, China; (X.X.); (T.G.)
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Zou B, Jia F, Ji L, Li X, Dai R. Effects of mitochondria on postmortem meat quality: characteristic, isolation, energy metabolism, apoptosis and oxygen consumption. Crit Rev Food Sci Nutr 2023:1-24. [PMID: 37452658 DOI: 10.1080/10408398.2023.2235435] [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: 07/18/2023]
Abstract
Meat quality holds significant importance for both consumers and meat producers. Various factors influence meat quality, and among them, mitochondria play a crucial role. Recent studies have indicated that mitochondria can sustain their functions and viability for a certain duration in postmortem muscles. Consequently, mitochondria have an impact on oxygen consumption, energy metabolism, and apoptotic processes, which in turn affect myoglobin levels, oxidative stress, meat tenderness, fat oxidation, and protein oxidation. Ultimately, these factors influence the color, tenderness, and flavor of meat. However, there is a dearth of comprehensive summaries addressing the effects of mitochondria on postmortem muscle physiology and meat quality. Therefore, this review aims to describe the characteristics of muscle mitochondria and their potential influence on muscle. Additionally, a suitable method for isolating mitochondria is presented. Lastly, the review emphasizes the regulation of oxygen consumption, energy metabolism, and apoptosis by postmortem muscle mitochondria, and provides an overview of relevant research and recent advancements. The ultimate objective of this review is to elucidate the underlying mechanisms through which mitochondria impact meat quality.
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Affiliation(s)
- Bo Zou
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
| | - Fei Jia
- Department of Biological and Agricultural Engineering, University of Arkansas, Fayetteville, AR, USA
| | - Lin Ji
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
| | - Xingmin Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
| | - Ruitong Dai
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
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9
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Sharma H, Ozogul F. Mass spectrometry-based techniques for identification of compounds in milk and meat matrix. ADVANCES IN FOOD AND NUTRITION RESEARCH 2023; 104:43-76. [PMID: 37236734 DOI: 10.1016/bs.afnr.2022.10.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
Food including milk and meat is often viewed as the mixture of different components such as fat, protein, carbohydrates, moisture and ash, which are estimated using well-established protocols and techniques. However, with the advent of metabolomics, low-molecular weight substances, also known as metabolites, have been recognized as one of the major factors influencing the production, quality and processing. Therefore, different separation and detection techniques have been developed for the rapid, robust and reproducible separation and identification of compounds for efficient control in milk and meat production and supply chain. Mass-spectrometry based techniques such as GC-MS and LC-MS and nuclear magnetic resonance spectroscopy techniques have been proven successful in the detailed food component analysis owing to their associated benefits. Different metabolites extraction protocols, derivatization, spectra generated, data processing followed by data interpretation are the major sequential steps for these analytical techniques. This chapter deals with not only the detailed discussion of these analytical techniques but also sheds light on various applications of these analytical techniques in milk and meat products.
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Affiliation(s)
- Heena Sharma
- Food Technology Lab, Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana, India
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey.
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10
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Li C, Bassey AP, Zhou G. Molecular Changes of Meat Proteins During Processing and Their Impact on Quality and Nutritional Values. Annu Rev Food Sci Technol 2023; 14:85-111. [PMID: 36972162 DOI: 10.1146/annurev-food-052720-124932] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
Abstract
Meats are rich in lipids and proteins, exposing them to rapid oxidative changes. Proteins are essential to the human diet, and changes in the structure and functional attributes can greatly influence the quality and nutritional value of meats. In this article, we review the molecular changes of proteins during processing, their impact on the nutritional value of fresh and processed meat, the digestibility and bioavailability of meat proteins, the risks associated with high meat intake, and the preventive strategies employed to mitigate these risks. This information provides new research directions to reduce or prevent oxidative processes that influence the quality and nutritional values of meat.
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Affiliation(s)
- Chunbao Li
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education; Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs; Jiangsu Collaborative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, PR China;
| | - Anthony Pius Bassey
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education; Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs; Jiangsu Collaborative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, PR China;
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education; Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs; Jiangsu Collaborative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, PR China;
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11
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Kiyimba F, Cassens D, Hartson SD, Rogers J, Habiger J, Mafi GG, Ramanathan R. Integrative proteomics and metabolomics profiling to understand the biochemical basis of beef muscle darkening at a slightly elevated pH. J Anim Sci 2023; 101:skac376. [PMID: 36638080 PMCID: PMC9838797 DOI: 10.1093/jas/skac376] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Accepted: 11/14/2022] [Indexed: 01/14/2023] Open
Abstract
Previous studies investigated the biochemical basis of dark-cutting conditions at elevated muscle pH (above 6), but the molecular basis at slightly above normal pH (between 5.6 and 5.8) is still unclear. The objective was to determine protein and metabolite profiles to elucidate postmortem muscle darkening at slightly elevated pH. Loins were selected based on the criteria established in our laboratory before sample collections, such as pH less than 5.8, L* values (muscle lightness) less than 38, and not discounted by the grader (high-pH beef with dark color are discounted and not sold in retail stores). Six bright red loins (longissimus lumborum) at normal-pH (average pH = 5.57) and six dark-colored strip loins at slightly elevated pH (average pH = 5.70) from A maturity carcasses were obtained within 72-h postmortem from a commercial beef purveyor. Surface color, oxygen consumption, metmyoglobin reducing activity, protein, and metabolite profiles were determined on normal-pH and dark-colored steaks at slightly elevated pH. Enzymes related to glycogen metabolism and glycolytic pathways were more differently abundant than metabolites associated with these pathways. The results indicated that oxygen consumption and metmyoglobin reducing activity were greater (P < 0.05) in darker steaks than normal-pH steaks. Enzymes involved with glycogen catabolic pathways and glycogen storage disease showed lower abundance in dark beef. The tricarboxylic acid metabolite, aconitic acid, was overabundant in darker-colored beef than normal-pH beef, but glucose derivative metabolites were less abundant. The majority of glycogenolytic proteins and metabolites reported as overabundant in the previous dark-cutting studies at high pH (>6.4) also did not show significant differences in the current study. Therefore, our data suggest enzymes involved in glycogen metabolism, in part, create a threshold for muscle darkening than metabolites.
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Affiliation(s)
- Frank Kiyimba
- Department of Animal and Food Sciences, Oklahoma State University, Stillwater, Ok 74078, USA
| | - Drew Cassens
- Department of Animal Science, Tarleton State University, Stephenville, TX 76402, USA
| | - Steven D Hartson
- Department of Biochemistry and Molecular Biology, Oklahoma State University, Stillwater, OK 74078, USA
| | - Janet Rogers
- Department of Biochemistry and Molecular Biology, Oklahoma State University, Stillwater, OK 74078, USA
| | - Joshua Habiger
- Department of Statistics, Oklahoma State University, Stillwater, OK 74078, USA
| | - Gretchen G Mafi
- Department of Animal and Food Sciences, Oklahoma State University, Stillwater, Ok 74078, USA
| | - Ranjith Ramanathan
- Department of Animal and Food Sciences, Oklahoma State University, Stillwater, Ok 74078, USA
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12
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Zou B, Shao L, Yu Q, Zhao Y, Li X, Dai R. Changes of mitochondrial lipid molecules, structure, cytochrome c and ROS of beef Longissimus lumborum and Psoas major during postmortem storage and their potential associations with beef quality. Meat Sci 2023; 195:109013. [DOI: 10.1016/j.meatsci.2022.109013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2022] [Revised: 10/13/2022] [Accepted: 10/14/2022] [Indexed: 11/09/2022]
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13
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Antonelo DS, Dos Santos-Donado PR, Ferreira CR, Colnago LA, Ocampos FMM, Ribeiro GH, Ventura RV, Gerrard DE, Delgado EF, Contreras-Castillo CJ, Balieiro JCC. Exploratory lipidome and metabolome profiling contributes to understanding differences in high and normal ultimate pH beef. Meat Sci 2022; 194:108978. [PMID: 36116280 DOI: 10.1016/j.meatsci.2022.108978] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2022] [Revised: 09/05/2022] [Accepted: 09/06/2022] [Indexed: 10/14/2022]
Abstract
The aim of this work was to compare the lipidome and metabolome profiling in the Longissimus thoracis muscle early and late postmortem from high and normal ultimate pH (pHu) beef. Lipid profiling discriminated between high and normal pHu beef based on fatty acid metabolism and mitochondrial beta-oxidation of long chain saturated fatty acids at 30 min postmortem, and phospholipid biosynthesis at 44 h postmortem. Metabolite profiling also discriminated between high and normal pHu beef, mainly through glutathione, purine, arginine and proline, and glycine, serine and threonine metabolisms at 30 min postmortem, and glycolysis, TCA cycle, glutathione, tyrosine, and pyruvate metabolisms at 44 h postmortem. Lipid and metabolite profiles showed reduced glycolysis and increased use of alternative energy metabolic processes that were central to differentiating high and normal pHu beef. Phospholipid biosynthesis modification suggested high pHu beef experienced greater oxidative stress.
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Affiliation(s)
- Daniel S Antonelo
- College of Veterinary Medicine and Animal Science, University of Sao Paulo, Pirassununga, SP 13635-900, Brazil.
| | | | - Christina R Ferreira
- Metabolite Profiling Facility, Bindley Bioscience Center, Purdue University, West Lafayette, IN 47907, USA
| | - Luiz A Colnago
- EMBRAPA Instrumentation, Sao Carlos, SP 13560-970, Brazil
| | | | | | - Ricardo V Ventura
- College of Veterinary Medicine and Animal Science, University of Sao Paulo, Pirassununga, SP 13635-900, Brazil
| | - David E Gerrard
- Department of Animal and Poultry Sciences, Virginia Tech, Blacksburg, VA 24061, USA
| | - Eduardo F Delgado
- Department of Animal Science, University of Sao Paulo, Piracicaba, SP 13418-900, Brazil
| | | | - Julio C C Balieiro
- College of Veterinary Medicine and Animal Science, University of Sao Paulo, Pirassununga, SP 13635-900, Brazil
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14
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Muroya S. An insight into farm animal skeletal muscle metabolism based on a metabolomics approach. Meat Sci 2022; 195:108995. [DOI: 10.1016/j.meatsci.2022.108995] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2022] [Revised: 09/21/2022] [Accepted: 09/23/2022] [Indexed: 01/10/2023]
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15
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Ijaz M, Zhang D, Hou C, Mahmood M, Hussain Z, Zheng X, Li X. Changes in postmortem metabolite profile of atypical and typical DFD beef. Meat Sci 2022; 193:108922. [DOI: 10.1016/j.meatsci.2022.108922] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2021] [Revised: 06/20/2022] [Accepted: 07/18/2022] [Indexed: 12/01/2022]
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16
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Kiyimba F, Hartson SD, Rogers J, VanOverbeke DL, Mafi GG, Ramanathan R. Dark-cutting beef mitochondrial proteomic signatures reveal increased biogenesis proteins and bioenergetics capabilities. J Proteomics 2022; 265:104637. [DOI: 10.1016/j.jprot.2022.104637] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2022] [Revised: 05/04/2022] [Accepted: 05/29/2022] [Indexed: 10/18/2022]
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17
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Zhao Y, Kong X, Yang X, Zhu L, Liang R, Luo X, Zhang L, Hopkins DL, Mao Y, Zhang Y. Effect of energy metabolism and proteolysis on the toughness of intermediate ultimate pH beef. Meat Sci 2022; 188:108798. [DOI: 10.1016/j.meatsci.2022.108798] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2021] [Revised: 03/02/2022] [Accepted: 03/04/2022] [Indexed: 10/18/2022]
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18
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Samuelsson LM, Smolenski G, Boggs I, Choe J, Farouk MM, Brad Kim YH. Metabolomic and proteomic characterisation of aged and packaged lamb loins with different colour stability. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104639] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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19
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Li H, Geng W, Haruna SA, Zhou C, Wang Y, Ouyang Q, Chen Q. Identification of characteristic volatiles and metabolomic pathway during pork storage using HS-SPME-GC/MS coupled with multivariate analysis. Food Chem 2022; 373:131431. [PMID: 34700034 DOI: 10.1016/j.foodchem.2021.131431] [Citation(s) in RCA: 24] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2021] [Revised: 09/25/2021] [Accepted: 10/17/2021] [Indexed: 02/06/2023]
Abstract
Previous researches have been conducted evaluating the volatile compounds of pork. However, data regarding the changes in volatiles and metabolic pathways during pork storage were inadequately investigated. Herein, a headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC/MS) coupled multivariate analysis was proposed for characterizing the profiles of volatile compounds and metabolic pathways during pork storage. A total of 37 metabolites, including aldehydes, ketones, alcohols etc. were successfully identified. Multivariate statistical analysis revealed a substantial variation in metabolite phenotype among samples over the pork storage period, with 12 characteristic metabolites and 5 potential characteristic metabolites screened as biomarkers. Moreover, three metabolomic pathways analysis and transformation between each other (thermal reactions, lipid metabolism and amino acid metabolism) reveals the underlying mechanisms of metabolites change of pork. Therefore, the present study may provide insight into future understanding of the variation in the pork metabolite profiles.
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Affiliation(s)
- Huanhuan Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Wenhui Geng
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Suleiman A Haruna
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Chenguang Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Yin Wang
- Zhenjiang Agricultural Product Quality Inspection and Testing Center, PR China
| | - Qin Ouyang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Quansheng Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China.
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20
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Nelis JLD, Bose U, Broadbent JA, Hughes J, Sikes A, Anderson A, Caron K, Schmoelzl S, Colgrave ML. Biomarkers and biosensors for the diagnosis of noncompliant pH, dark cutting beef predisposition, and welfare in cattle. Compr Rev Food Sci Food Saf 2022; 21:2391-2432. [DOI: 10.1111/1541-4337.12935] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Revised: 02/02/2022] [Accepted: 02/09/2022] [Indexed: 11/29/2022]
Affiliation(s)
| | - Utpal Bose
- CSIRO Agriculture and Food St Lucia Australia
| | | | | | - Anita Sikes
- CSIRO Agriculture and Food Coopers Plains Australia
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21
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Yang Y, Wang Y, Shan H, Zheng Y, Xuan Z, Hu J, Wei M, Wang Z, Liu Q, Li Z. Novel Insights into the Differences in Nutrition Value, Gene Regulation and Network Organization between Muscles from Pasture-Fed and Barn-Fed Goats. Foods 2022; 11:foods11030381. [PMID: 35159531 PMCID: PMC8834483 DOI: 10.3390/foods11030381] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2022] [Revised: 01/24/2022] [Accepted: 01/27/2022] [Indexed: 12/04/2022] Open
Abstract
The physiological and biochemical characters of muscles derived from pasture-fed or barn-fed black goats were detected, and RNA-seq was performed to reveal the underlying molecular mechanisms to identify how the pasture feeding affected the nutrition and flavor of the meat. We found that the branched chain amino acids, unsaturated fatty acids, and zinc in the muscle of pasture-fed goats were significantly higher than those in the barn-fed group, while the heavy metal elements, cholesterol, and low-density lipoprotein cholesterol were significantly lower. RNA-seq results showed that 1761 genes and 147 lncRNA transcripts were significantly differentially expressed between the pasture-fed and barn-fed group. Further analysis found that the differentially expressed genes were mainly enriched in the myogenesis and Glycerophospholipid metabolism pathway. A functional analysis of the lncRNA transcripts further highlighted the difference in fatty acid metabolism between the two feeding models. Our study provides novel insights into the gene regulation and network organization of muscles and could be potentially used for improving the quality of mutton.
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Affiliation(s)
- Yufeng Yang
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, College of Animal Science and Technology, Guangxi University, Nanning 530004, China; (Y.Y.); (Y.W.); (H.S.); (Y.Z.); (J.H.); (Z.W.); (Q.L.)
| | - Yan Wang
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, College of Animal Science and Technology, Guangxi University, Nanning 530004, China; (Y.Y.); (Y.W.); (H.S.); (Y.Z.); (J.H.); (Z.W.); (Q.L.)
| | - Huiquan Shan
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, College of Animal Science and Technology, Guangxi University, Nanning 530004, China; (Y.Y.); (Y.W.); (H.S.); (Y.Z.); (J.H.); (Z.W.); (Q.L.)
| | - Yalin Zheng
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, College of Animal Science and Technology, Guangxi University, Nanning 530004, China; (Y.Y.); (Y.W.); (H.S.); (Y.Z.); (J.H.); (Z.W.); (Q.L.)
| | - Zeyi Xuan
- The Animal Husbandry Research Institute of Guangxi Zhuang Autonomous Region, Nanning 530010, China; (Z.X.); (M.W.)
| | - Jinling Hu
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, College of Animal Science and Technology, Guangxi University, Nanning 530004, China; (Y.Y.); (Y.W.); (H.S.); (Y.Z.); (J.H.); (Z.W.); (Q.L.)
| | - Mingsong Wei
- The Animal Husbandry Research Institute of Guangxi Zhuang Autonomous Region, Nanning 530010, China; (Z.X.); (M.W.)
| | - Zhiqiang Wang
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, College of Animal Science and Technology, Guangxi University, Nanning 530004, China; (Y.Y.); (Y.W.); (H.S.); (Y.Z.); (J.H.); (Z.W.); (Q.L.)
| | - Qingyou Liu
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, College of Animal Science and Technology, Guangxi University, Nanning 530004, China; (Y.Y.); (Y.W.); (H.S.); (Y.Z.); (J.H.); (Z.W.); (Q.L.)
| | - Zhipeng Li
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, College of Animal Science and Technology, Guangxi University, Nanning 530004, China; (Y.Y.); (Y.W.); (H.S.); (Y.Z.); (J.H.); (Z.W.); (Q.L.)
- Correspondence:
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22
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Denzer ML, Mafi GG, VanOverebeke DL, Ramanathan R. Repackaging Nitrite-Embedded Dark-Cutting Steak in Aerobic Polyvinyl Chloride Film Decreases Surface Redness. MEAT AND MUSCLE BIOLOGY 2022. [DOI: 10.22175/mmb.12944] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
The overall goal was to evaluate the effects of repackaging nitrite-embedded dark-cutting steaks in polyvinylchloride (PVC) film on surface color. Dark-cutting beef strip loins (n = 8; pH = 6.39) and USDA Low Choice beef strip loins (USDA Choice, n = 6; pH = 5.56) were selected at a commercial packing plant. Dark-cutting loins were bisected and randomly assigned to nonenhanced dark-cutting and enhanced dark-cutting with glucono delta-lactone and rosemary treatments. USDA Choice and nonenhanced dark-cutting steaks were vacuum packaged (VP) and served as controls, whereas enhanced dark-cutting steaks were packed in nitrite-embedded packaging (NP). Steaks from nonenhanced USDA Choice VP, nonenhanced dark-cutting VP, and enhanced dark-cutting NP loins were randomly assigned to 3, 6, or 9 d of dark storage.Following dark storage, steaks were repackaged in PVC and displayed for 6 d at 2°C. Instrumental color, visual color, and aerobic plate count were evaluated for all steaks. Enhanced dark-cutting steaks in NP increased (P < 0.05) a* values compared with USDA Choice and nonenhanced dark-cutting VP during 24 h of dark storage. Enhanced dark-cutting steaks packaged in NP had greater a* and L* values (P < 0.05) than nonenhanced dark-cutting VP steaks during dark storage. Upon repackaging the enhanced dark-cutting steaks from NP, nitric oxide myoglobin decreased (P < 0.05) during the first 12 h of display. Loss of nitric oxide myoglobin corresponds with a darker red appearance, increased surface discoloration, and decreased a* values.There were no differences (P > 0.05) in aerobic plate count between enhanced dark-cutting NP steaks and nonenhanced dark-cutting VP steaks after repackaging. In conclusion, NP improved surface redness; however, repackaging enhanced dark-cutting from NP steaks in PVC decreased color stability and redness of dark-cutting beef.
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Affiliation(s)
- Morgan L. Denzer
- Oklahoma State University Department of Animal and Food Sciences
| | - Gretchen G. Mafi
- Oklahoma State University Department of Animal and Food Sciences
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23
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Roy B, Mahmood S, Bruce HL. Are muscle fiber types different between normal and dark-cutting beef? CANADIAN JOURNAL OF ANIMAL SCIENCE 2022. [DOI: 10.1139/cjas-2021-0085] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Muscle fiber (MF) characteristics of Longissimus thoracis (LT) muscles from heifer (n = 11) and steer (n = 12) carcasses graded Canada AA (AA, normal, n = 4/sex) or dark-cutting (Canada B4) were examined and related to beef quality. Atypical (AB4, pH < 5.9, n = 4/sex) and typical (TB4, pH > 5.9, n = 3 and 4 for heifers and steers, respectively) dark-cutting carcasses were represented. Muscle fiber type proportions did not differ between AA, AB4 and TB4 muscles, although type I and IIB muscle fiber diameters were greater in TB4 than in AA LT. That AB4 muscle fiber proportions were not different from AA and TB4 muscles suggests that the increased MF diameter of TB4 muscle was due to water retained by muscle proteins at high ultimate pH, as evidenced by decreased cooking loss. Dark-cutting was therefore unrelated to muscle fiber proportions, and increased Type I and IIB diameters in dark cutting LT were likely driven by elevated intramuscular ultimate pH.
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Affiliation(s)
- Bimol Roy
- University of Alberta, 3158, Department of Agricultural, Food and Nutritional Science, Edmonton, Alberta, Canada
| | - Shahid Mahmood
- University of Alberta, 3158, Department of Agricultural, Food and Nutritional Science, Edmonton, Alberta, Canada
| | - H. L. Bruce
- University of Alberta, 3158, Department of Agricultural, Food and Nutritional Science, Edmonton, Canada, T6G 2R3
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24
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Evaluating the failure to bloom in dark-cutting and lactate-enhanced beef longissimus steaks. Meat Sci 2021; 184:108684. [PMID: 34656000 DOI: 10.1016/j.meatsci.2021.108684] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2020] [Revised: 05/25/2021] [Accepted: 09/20/2021] [Indexed: 11/23/2022]
Abstract
Previous studies have noted lower L* (lightness) values for both dark-cutting beef and normal-pH beef enhanced with lactate. In the current study, absorption-coefficient, scattering-coefficient, CIE L*a*b* values, refractive index of sarcoplasm, and inter-muscle bundle space were evaluated for dark-cutting beef, normal-pH beef enhanced with lactate, normal-pH beef enhanced with water, and normal-pH beef not enhanced with either water or lactate. Compared with non-enhanced loins, lactate-enhancement had lower a*, chroma, oxymyoglobin, reflectance, scattering, and inter-muscle bundle space as well as greater absorption and refractive index. Dark-cutting steaks had lower a*, chroma, oxymyoglobin values, reflectance, and scattering as well as less inter-muscle bundle space compared with lactate-enhanced steaks. Sarcoplasm refractive index values were greater in lactate-enhanced steaks than dark-cutting steaks. The results suggest that changes in muscle structure and optical properties due to either pH or lactate addition can alter muscle darkening and blooming properties.
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25
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Zhang T, Chen C, Xie K, Wang J, Pan Z. Current State of Metabolomics Research in Meat Quality Analysis and Authentication. Foods 2021; 10:2388. [PMID: 34681437 PMCID: PMC8535928 DOI: 10.3390/foods10102388] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2021] [Revised: 09/27/2021] [Accepted: 09/28/2021] [Indexed: 12/23/2022] Open
Abstract
In the past decades, as an emerging omic, metabolomics has been widely used in meat science research, showing promise in meat quality analysis and meat authentication. This review first provides a brief overview of the concept, analytical techniques, and analysis workflow of metabolomics. Additionally, the metabolomics research in quality analysis and authentication of meat is comprehensively described. Finally, the limitations, challenges, and future trends of metabolomics application in meat quality analysis and meat authentication are critically discussed. We hope to provide valuable insights for further research in meat quality.
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Affiliation(s)
- Tao Zhang
- College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China; (T.Z.); (C.C.); (K.X.)
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, Ministry of Education, Yangzhou University, Yangzhou 225009, China;
| | - Can Chen
- College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China; (T.Z.); (C.C.); (K.X.)
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, Ministry of Education, Yangzhou University, Yangzhou 225009, China;
| | - Kaizhou Xie
- College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China; (T.Z.); (C.C.); (K.X.)
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, Ministry of Education, Yangzhou University, Yangzhou 225009, China;
| | - Jinyu Wang
- College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China; (T.Z.); (C.C.); (K.X.)
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, Ministry of Education, Yangzhou University, Yangzhou 225009, China;
| | - Zhiming Pan
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, Ministry of Education, Yangzhou University, Yangzhou 225009, China;
- Jiangsu Key Laboratory of Zoonosis, Key Laboratory of Prevention and Control of Biological Hazard Factors (Animal Origin) for Agrifood Safety and Quality, Ministry of Agriculture and Rural Affairs of the People’s Republic of China, Yangzhou University, Yangzhou 225009, China
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26
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Sentandreu E, Fuente-García C, Pardo O, Oliván M, León N, Aldai N, Yusà V, Sentandreu MA. Protein Biomarkers of Bovine Defective Meats at a Glance: Gel-Free Hybrid Quadrupole-Orbitrap Analysis for Rapid Screening. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:7478-7487. [PMID: 34171191 PMCID: PMC8278482 DOI: 10.1021/acs.jafc.1c02016] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Revised: 06/09/2021] [Accepted: 06/10/2021] [Indexed: 05/24/2023]
Abstract
An understanding of biological mechanisms that could be involved in the stress response of animal cattle prior to slaughter is critical to create effective strategies aiming at the production of high-quality meat. The sarcoplasmic proteome of directly extracted samples from normal and high ultimate pH (pHu) meat groups was studied through a straightforward gel-free strategy supported by liquid chromatography hybrid quadrupole-Orbitrap high-resolution mass spectrometry (LC-HRMS) analysis. A stepped proteomic pipeline combining rapid biomarker hunting supported by qualitative protein Mascot scores followed by targeted label-free peptide quantification revealed 26 descriptors that characterized meat groups assayed. The functional study of the proposed biomarkers suggested their relevant role in metabolic, chaperone/stress-related, muscle contractility/fiber organization, and transport activities. The efficiency, flexibility, rapidity, and easiness of the methodology proposed can positively contribute to the creation of innovative proteomic alternatives addressing meat quality assessment.
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Affiliation(s)
- Enrique Sentandreu
- Instituto
de Agroquímica y Tecnología de Alimentos (IATA-CSIC). Calle Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Claudia Fuente-García
- Instituto
de Agroquímica y Tecnología de Alimentos (IATA-CSIC). Calle Agustín Escardino 7, 46980 Paterna, Valencia, Spain
- Lactiker
Research Group, Department of Pharmacy and Food Sciences, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, Vitoria-Gasteiz 01006, Spain
| | - Olga Pardo
- Foundation
for the Promotion of Health and Biomedical Research of the Valencia
Region, FISABIO-Public Health, Av. Catalunya, 21, 46020 Valencia, Spain
- Analytical
Chemistry Department, University of Valencia, Edifici Jeroni Muñoz, Dr.
Moliner 50, 46100 Burjassot, Spain
| | - Mamen Oliván
- Servicio
Regional de Investigación y Desarrollo Alimentario (SERIDA), Carretera de Oviedo, s/n, 33300 Villaviciosa, Asturias, Spain
| | - Núria León
- Public Health
Laboratory of Valencia, Av. Catalunya, 21, 46020 Valencia, Spain
| | - Noelia Aldai
- Lactiker
Research Group, Department of Pharmacy and Food Sciences, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, Vitoria-Gasteiz 01006, Spain
| | - Vicent Yusà
- Foundation
for the Promotion of Health and Biomedical Research of the Valencia
Region, FISABIO-Public Health, Av. Catalunya, 21, 46020 Valencia, Spain
- Analytical
Chemistry Department, University of Valencia, Edifici Jeroni Muñoz, Dr.
Moliner 50, 46100 Burjassot, Spain
- Public Health
Laboratory of Valencia, Av. Catalunya, 21, 46020 Valencia, Spain
| | - Miguel A. Sentandreu
- Instituto
de Agroquímica y Tecnología de Alimentos (IATA-CSIC). Calle Agustín Escardino 7, 46980 Paterna, Valencia, Spain
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Gagaoua M, Warner RD, Purslow P, Ramanathan R, Mullen AM, López-Pedrouso M, Franco D, Lorenzo JM, Tomasevic I, Picard B, Troy D, Terlouw EMC. Dark-cutting beef: A brief review and an integromics meta-analysis at the proteome level to decipher the underlying pathways. Meat Sci 2021; 181:108611. [PMID: 34157500 DOI: 10.1016/j.meatsci.2021.108611] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2021] [Revised: 06/07/2021] [Accepted: 06/14/2021] [Indexed: 01/06/2023]
Abstract
Comprehensive characterization of the post-mortem muscle proteome defines a fundamental goal in meat proteomics. During the last decade, proteomics tools have been applied in the field of foodomics to help decipher factors underpinning meat quality variations and to enlighten us, through data-driven methods, on the underlying mechanisms leading to meat quality defects such as dark-cutting meat known also as dark, firm and dry (DFD) meat. In cattle, several proteomics studies have focused on the extent to which changes in the post-mortem muscle proteome relate to dark-cutting beef development. The present data-mining study firstly reviews proteomics studies which investigated dark-cutting beef, and secondly, gathers the protein biomarkers that differ between dark-cutting versus beef with normal-pH in a unique repertoire. A list of 130 proteins from eight eligible studies was curated and mined through bioinformatics for Gene Ontology annotations, molecular pathways enrichments, secretome analysis and biological pathways comparisons to normal beef color from a previous meta-analysis. The major biological pathways underpinning dark-cutting beef at the proteome level have been described and deeply discussed in this integromics study.
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Affiliation(s)
- Mohammed Gagaoua
- Food Quality and Sensory Science Department, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland.
| | - Robyn D Warner
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC 3010, Australia
| | - Peter Purslow
- Centro de Investigacion Veterinaria de Tandil (CIVETAN), Universidad Nacional del Centro de la Provincia de Buenos Aires, Tandil B7001BBO, Argentina
| | - Ranjith Ramanathan
- Department of Animal and Food Sciences, Oklahoma State University, Stillwater, OK 74078, USA
| | - Anne Maria Mullen
- Food Quality and Sensory Science Department, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland
| | - Maria López-Pedrouso
- Department of Zoology, Genetics and Physical Anthropology, University of Santiago de Compostela, 15872 Santiago de Compostela, Spain
| | - Daniel Franco
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas 32900, Ourense, Spain
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas 32900, Ourense, Spain; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
| | - Igor Tomasevic
- University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11080, Belgrade, Serbia
| | - Brigitte Picard
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genès-Champanelle, France
| | - Declan Troy
- Food Quality and Sensory Science Department, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland
| | - E M Claudia Terlouw
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genès-Champanelle, France
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Emwas AHM, Al-Rifai N, Szczepski K, Alsuhaymi S, Rayyan S, Almahasheer H, Jaremko M, Brennan L, Lachowicz JI. You Are What You Eat: Application of Metabolomics Approaches to Advance Nutrition Research. Foods 2021; 10:1249. [PMID: 34072780 PMCID: PMC8229064 DOI: 10.3390/foods10061249] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2021] [Revised: 05/26/2021] [Accepted: 05/27/2021] [Indexed: 12/17/2022] Open
Abstract
A healthy condition is defined by complex human metabolic pathways that only function properly when fully satisfied by nutritional inputs. Poor nutritional intakes are associated with a number of metabolic diseases, such as diabetes, obesity, atherosclerosis, hypertension, and osteoporosis. In recent years, nutrition science has undergone an extraordinary transformation driven by the development of innovative software and analytical platforms. However, the complexity and variety of the chemical components present in different food types, and the diversity of interactions in the biochemical networks and biological systems, makes nutrition research a complicated field. Metabolomics science is an "-omic", joining proteomics, transcriptomics, and genomics in affording a global understanding of biological systems. In this review, we present the main metabolomics approaches, and highlight the applications and the potential for metabolomics approaches in advancing nutritional food research.
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Affiliation(s)
- Abdul-Hamid M. Emwas
- Imaging and Characterization Core Lab, King Abdullah University of Science and Technology (KAUST), Thuwal 23955-6900, Saudi Arabia;
| | - Nahla Al-Rifai
- Environmental Technology Management (2005-2012), College for Women, Kuwait University, P.O. Box 5969, Safat 13060, Kuwait;
| | - Kacper Szczepski
- Biological and Environmental Sciences & Engineering Division (BESE), King Abdullah University of Science and Technology (KAUST), Thuwal 23955-6900, Saudi Arabia; (K.S.); (S.A.); (M.J.)
| | - Shuruq Alsuhaymi
- Biological and Environmental Sciences & Engineering Division (BESE), King Abdullah University of Science and Technology (KAUST), Thuwal 23955-6900, Saudi Arabia; (K.S.); (S.A.); (M.J.)
| | - Saleh Rayyan
- Chemistry Department, Birzeit University, Birzeit 627, Palestine;
| | - Hanan Almahasheer
- Department of Biology, College of Science, Imam Abdulrahman Bin Faisal University (IAU), Dammam 31441-1982, Saudi Arabia;
| | - Mariusz Jaremko
- Biological and Environmental Sciences & Engineering Division (BESE), King Abdullah University of Science and Technology (KAUST), Thuwal 23955-6900, Saudi Arabia; (K.S.); (S.A.); (M.J.)
| | - Lorraine Brennan
- Institute of Food and Health and Conway Institute, School of Agriculture & Food Science, Dublin 4, Ireland;
| | - Joanna Izabela Lachowicz
- Department of Medical Sciences and Public Health, University of Cagliari, Cittadella Universitaria, 09042 Monserrato, Italy
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29
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Buhler JF, Dang DS, Stafford CD, Keele NE, Esco AN, Thornton KJ, Cornforth DP, Matarneh SK. Injection of iodoacetic acid into pre-rigor bovine muscle simulates dark cutting conditions. Meat Sci 2021; 176:108486. [PMID: 33711679 DOI: 10.1016/j.meatsci.2021.108486] [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: 09/16/2020] [Revised: 02/18/2021] [Accepted: 03/01/2021] [Indexed: 12/01/2022]
Abstract
The purpose of this study was to develop an in situ model for dark cutting beef. Iodoacetic acid (IAA) was injected at different concentrations (0, 0.625, 1.25, 2.5, 3.75, 5, or 10 μmol/g of muscle) into pre-rigor bovine longissimus thoracis et lumborum (LTL) muscle samples, and pH and color were evaluated over a 48 h period. Injection of IAA blunted muscle pH decline and lowered lightness (L*), redness (a*), and yellowness (b*) values (P ≤ 0.05) in a concentration dependent fashion. In a follow-up study, LTL muscle samples were injected with 5 μmol IAA/g of muscle to test whether IAA maintains its effect over a 336 h post-mortem storage period. In addition to inhibiting pH decline and decreasing color values, IAA increased LTL muscle water holding capacity (WHC) and firmness (P ≤ 0.05) throughout the 336 h post-mortem storage period. Collectively, these data suggest that pre-rigor injection of IAA generates beef with dark cutting-like characteristics.
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Affiliation(s)
- Jared F Buhler
- Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan, UT 84322, United States
| | - David S Dang
- Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan, UT 84322, United States
| | - Chandler D Stafford
- Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan, UT 84322, United States
| | - Natalie E Keele
- Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan, UT 84322, United States
| | - Abigail N Esco
- Department of Animal, Dairy and Veterinary Sciences, Utah State University, Logan, UT 84322, United States
| | - Kara J Thornton
- Department of Animal, Dairy and Veterinary Sciences, Utah State University, Logan, UT 84322, United States
| | - Daren P Cornforth
- Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan, UT 84322, United States
| | - Sulaiman K Matarneh
- Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan, UT 84322, United States.
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30
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Proteomics identification of differential S-nitrosylated proteins between the beef with intermediate and high ultimate pH using isobaric iodoTMT switch assay. Meat Sci 2021; 172:108321. [DOI: 10.1016/j.meatsci.2020.108321] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2020] [Revised: 09/22/2020] [Accepted: 09/22/2020] [Indexed: 11/19/2022]
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Purslow PP, Gagaoua M, Warner RD. Insights on meat quality from combining traditional studies and proteomics. Meat Sci 2020; 174:108423. [PMID: 33422773 DOI: 10.1016/j.meatsci.2020.108423] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2020] [Revised: 12/23/2020] [Accepted: 12/28/2020] [Indexed: 12/16/2022]
Abstract
Following a century of major discoveries on the mechanisms determining meat colour and tenderness using traditional scientific methods, further research into complex and interactive factors contributing to variations in meat quality is increasingly being based on data-driven "omics" approaches such as proteomics. Using two recent meta-analyses of proteomics studies on beef colour and tenderness, this review examines how knowledge of the mechanisms and factors underlying variations in these meat qualities can be both confirmed and extended by data-driven approaches. While proteomics seems to overlook some sources of variations in beef toughness, it highlights the role of post-mortem energy metabolism in setting the conditions for development of meat colour and tenderness, and also points to the complex interplay of energy metabolism, calcium regulation and mitochondrial metabolism. In using proteomics as a future tool for explaining variations in meat quality, the need for confirmation by further hypothesis-driven experimental studies of post-hoc explanations of why certain proteins are biomarkers of beef quality in data-driven studies is emphasised.
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Affiliation(s)
- Peter P Purslow
- Tandil Centre for Veterinary Investigation (CIVETAN), National University of Central Buenos Aires Province, Tandil B7001BBO, Argentina; School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, Melbourne University, Parkville 3010, Australia.
| | - Mohammed Gagaoua
- Food Quality and Sensory Science Department, Teagasc Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland
| | - Robyn D Warner
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, Melbourne University, Parkville 3010, Australia
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Cônsolo NRB, Rosa AF, Barbosa LCGS, Maclean PH, Higuera-Padilla A, Colnago LA, Titto EAL. Preliminary study on the characterization of Longissimus lumborum dark cutting meat in Angus × Nellore crossbreed cattle using NMR-based metabolomics. Meat Sci 2020; 172:108350. [PMID: 33120178 DOI: 10.1016/j.meatsci.2020.108350] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2020] [Revised: 10/13/2020] [Accepted: 10/14/2020] [Indexed: 01/26/2023]
Abstract
The aim of this preliminary study was to evaluate meat quality properties, muscle metabolite profile and metabolic pathways associated with the occurrence of dark cutting meat in Angus x Nellore crossbreed cattle. After 14 days' ageing, dark cutting meat presented a higher pH, lower cooking loss and colour parameters, and greater tenderness compared with normal meat. Dark cutting meat had a higher ATP level and lower concentrations of glucose-6-phosphate, lactate, glucose, serine, threonine, creatine phosphate, inosine, leucine, methionine, succinate and glucose-1-phosphate compared to normal meat. In dark cutting samples, the ultimate pH was positively correlated with carnitine and negatively correlated with glucose-6-phosphate. However, in normal meat, the ultimate pH presented a positive correlation with arginine, leucine, methionine, proline, threonine, tyrosine and valine. Pathway analysis showed that differentiation of the groups was linked to energetic pathways such as starch and sucrose metabolism, the pentose phosphate pathway, amino sugar, nucleotide sugar metabolism, and glycolysis or gluconeogenesis. In conclusion, the occurrence of dark cutting meat has a notable impact on meat quality attributes and concentrations of post-mortem glycolytic metabolites, appears to be correlated with mitochondrial activity and affects energetic metabolic pathways.
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Affiliation(s)
- Nara Regina Brandão Cônsolo
- Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de Alimentos (FZEA-USP), Duque de Caxias Norte 225, Pirassununga, SP 13635-900, Brazil; AgResearch, Grasslands Research Centre, Tennent Drive, 11 Dairy Farm Rd, Palmerston North 4442, New Zealand.
| | - Alessandra Fernandes Rosa
- Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de Alimentos (FZEA-USP), Duque de Caxias Norte 225, Pirassununga, SP 13635-900, Brazil.
| | - Luis Carlos Garibaldi Simon Barbosa
- Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de Alimentos (FZEA-USP), Duque de Caxias Norte 225, Pirassununga, SP 13635-900, Brazil.
| | - Paul Haydon Maclean
- AgResearch, Grasslands Research Centre, Tennent Drive, 11 Dairy Farm Rd, Palmerston North 4442, New Zealand.
| | | | | | - Evaldo Antonio Lencioni Titto
- Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de Alimentos (FZEA-USP), Duque de Caxias Norte 225, Pirassununga, SP 13635-900, Brazil.
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Kiyimba F, Hartson SD, Rogers J, VanOverbeke DL, Mafi GG, Ramanathan R. Changes in glycolytic and mitochondrial protein profiles regulates postmortem muscle acidification and oxygen consumption in dark-cutting beef. J Proteomics 2020; 232:104016. [PMID: 33059087 DOI: 10.1016/j.jprot.2020.104016] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Revised: 09/14/2020] [Accepted: 10/10/2020] [Indexed: 01/21/2023]
Abstract
Dark-cutting beef is a condition in which beef fails to have a characteristic bright-red color when the cut surface is exposed to oxygen. However, the mechanistic basis for this occurrence is not clear. Protein expression profiles were compared between dark-cutting and normal-pH beef using LC-MS/MS-based proteomics. Mass spectrometry analysis identified 1162 proteins in the proteomes of dark-cutting and normal-pH beef. Of these, 92 proteins had significant changes in protein abundance between dark-cutting versus normal-pH beef. In dark-cutting beef, 25 proteins were down-regulated, including enzymes related to glycogen metabolism, glucose homeostasis, denovo synthesis of adenosine monophosphate (AMP), and glycogen phosphorylase activity. In comparison, 27 proteins were up-regulated in dark-cutting beef related to oxidation-reduction processes, muscle contraction, and oxidative phosphorylation. Down-regulation of glycogenolytic proteins suggests decreased glycogen mobilization and utilization, while the up-regulation of mitochondrial transport chain proteins indicates a greater capacity to support mitochondrial respiration in dark-cutting beef. These results showed that changes in proteins involved in glycogenolysis and mitochondrial electron transport would promote the development of high-pH and greater oxygen consumption, respectively; thus limiting myoglobin oxygenation in dark-cutting beef. SIGNIFICANCE: The current understanding indicates that defective glycolysis causes less carbon flow, leading to less postmortem lactic acid formation and elevated muscle pH in dark-cutting beef. However, to the best of our knowledge, limited research has evaluated how changes in glycolytic and mitochondrial protein abundance regulate postmortem muscle acidification and oxygen consumption in dark-cutting beef. We utilized a shotgun proteomics approach to elucidate potential differences in protein profiles between dark-cutting versus normal-pH beef that may influence differences in postmortem metabolism and muscle surface color characteristics. Our study shows that down-regulation of glycolgenolytic and IMP/AMP biosynthetic proteins results in elevated postmortem muscle pH in dark-cutting beef. In addition, the up-regulation of mitochondrial protein content coupled with the higher muscle pH are conducive factors for enhanced oxygen consumption and less myoglobin oxygenation, contributing to a dark meat color typically associated with dark-cutting beef.
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Affiliation(s)
- Frank Kiyimba
- Department of Animal and Food Sciences, Oklahoma State University, Stillwater, OK 74078, USA
| | - Steven D Hartson
- Department of Biochemistry and Molecular Biology, Oklahoma State University, Stillwater, OK 74078, USA
| | - Janet Rogers
- Department of Biochemistry and Molecular Biology, Oklahoma State University, Stillwater, OK 74078, USA
| | - Deborah L VanOverbeke
- Department of Animal and Food Sciences, Oklahoma State University, Stillwater, OK 74078, USA
| | - Gretchen G Mafi
- Department of Animal and Food Sciences, Oklahoma State University, Stillwater, OK 74078, USA
| | - Ranjith Ramanathan
- Department of Animal and Food Sciences, Oklahoma State University, Stillwater, OK 74078, USA.
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34
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Denzer ML, Cassens AM, Wills KM, Pfeiffer MM, Mafi GG, VanOverbeke DL, Ramanathan R. Effects of Enhancement and Modified Atmosphere Packaging on Flavor and Tenderness of Dark-Cutting Beef. MEAT AND MUSCLE BIOLOGY 2020. [DOI: 10.22175/mmb.11157] [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
The objective of this study was to evaluate the effects of rosemary/beef flavor enhancement and modified atmosphere packaging (MAP) on retail display color and palatability of beef longissimus lumborum muscle. Dark-cutting beef strip loins (n = 8; pH > 6.0) and USDA Low Choice beef strip loins (n = 5) were selected from a commercial packing plant within 72 h of harvest. Dark-cutting strip loins were divided into 2 equal sections and randomly assigned to either nonenhanced or rosemary/beef flavor–enhanced treatments. Dark-cutting enhanced loins were injected to 110% of their green weight with a rosemary/beef flavor enhancement to attain 0.1% rosemary, 0.5% salt, and 0.55% beef flavor in the final product. Six 2.54-cm-thick steaks were cut from nonenhanced USDA Choice, nonenhanced dark-cutting, and enhanced dark-cutting strip loins and randomly assigned to one of 3 packaging treatments: vacuum packaging, carbon monoxide MAP (0.4% CO, 69.6% N, and 30% CO2), and high-oxygen MAP (80% O2 and 20% CO2). Following 3-d retail display, instrumental color measurements were recorded, and one steak from each packaging type was evaluated by a trained sensory taste panel and another used to measure Warner-Bratzler shear force. Enhanced dark-cutting steaks packaged in high-oxygen MAP and carbon monoxide MAP had greater a* values (P < 0.0001) than dark-cutting steaks in vacuum packaging. Enhanced dark-cutting steaks were lighter (P < 0.0001, greater L* values) than nonenhanced dark-cutting steaks. Nonenhanced dark-cutting steaks exhibited a lower (P = 0.03) overall juiciness compared to enhanced dark-cutting steaks. Enhanced and nonenhanced dark-cutting steaks were more tender (P = 0.002) than the USDA Choice steaks. Enhanced dark-cutting steaks had higher (P = 0.006) sour flavor in vacuum packaging than other packaging types. The results suggest that rosemary/beef flavor enhancement has the potential to improve the surface color of dark-cutting beef while improving or maintaining palatability.
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Affiliation(s)
- Morgan L. Denzer
- Oklahoma State University Department of Animal and Food Sciences
| | | | - Kendra M. Wills
- Oklahoma State University Department of Animal and Food Sciences
| | | | - Gretchen G. Mafi
- Oklahoma State University Department of Animal and Food Sciences
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Ramanathan R, Hunt MC, Price T, Mafi GG. Strategies to limit meat wastage: Focus on meat discoloration. ADVANCES IN FOOD AND NUTRITION RESEARCH 2020; 95:183-205. [PMID: 33745512 DOI: 10.1016/bs.afnr.2020.08.002] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Limiting meat waste is a significant factor that can help meet future needs to provide high-quality animal protein while maximizing the utilization of natural resources. Fresh meat waste occurs during production, processing, distribution, and marketing to various points of consumption. Consumers' expectation for muscle food quality is often associated with its appearance, and a bright-red color of red meat is an indicator of freshness and wholesomeness. Meat discoloration is a natural process resulting from interactions between the physical structure of meat and the oxidation of the ferrous forms of myoglobin. Understanding the biochemical processes that influence discoloration such as oxygen consumption, metmyoglobin reducing activity, lipid oxidation, and microbial growth help to develop innovative strategies to limit meat waste. The focus of this chapter is to discuss the factors involved in meat discoloration and any other color deviations that may lead to discounted pricing and/or meat loss. The impact of meat waste, economic loss, the role of packaging, and the application of high-throughput techniques to understand the biochemical basis of meat discoloration are also discussed.
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Affiliation(s)
- Ranjith Ramanathan
- Department of Animal and Food Sciences, Oklahoma State University, Stillwater, OK, United States.
| | - Melvin C Hunt
- Department of Animal Sciences and Industry, Kansas State University, Manhattan, KS, United States
| | - Taylor Price
- Department of Animal and Food Sciences, Oklahoma State University, Stillwater, OK, United States
| | - Gretchen G Mafi
- Department of Animal and Food Sciences, Oklahoma State University, Stillwater, OK, United States
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