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Lyu J, Puolanne E, Ertbjerg P. Relationship between pre-rigor temperature of pork longissimus muscle, myofibril-bound calpain activity and protein degradation. Meat Sci 2023; 198:109094. [PMID: 36608417 DOI: 10.1016/j.meatsci.2022.109094] [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: 11/10/2022] [Revised: 12/29/2022] [Accepted: 12/31/2022] [Indexed: 01/03/2023]
Abstract
The effect of pre-rigor temperature incubation on the activity and distribution in sarcoplasmic and myofibrillar fractions of calpains, and meat quality attributes was investigated. Porcine longissimus thoracis muscles were incubated pre-rigor at 14, 22, 30 and 38 °C to 6 h postmortem, followed by another 2 h incubation at 14 °C. Thereafter, muscles were stored at 2 °C for 1 or 4 days. With higher pre-rigor temperature, sarcoplasmic Ca2+ concentration, purge loss and myofibril-bound calpain-1 content increased, while shear force declined. Water-holding capacity of isolated myofibrils was lower after pre-rigor incubation at 38 °C. Desmin and troponin T degradation, and myofibril fragmentation was greater upon incubation of isolated myofibrils with added Ca2+ in the order 800 μM Ca2+ > 40 μM Ca2+ > no Ca2+, suggesting that calpain-1 and calpain-2 were associated to myofibrils and proteolytically active with sufficient Ca2+. Activity of myofibril-bound calpain-1 in muscle incubated pre-rigor at 22 and 30 °C were higher than when incubated at 14 and 38 °C. These results indicate that calpains translocate from the sarcoplasm onto myofibrils with higher pre-rigor temperature to 30 °C and the proteolytic potential of myofibril-associated calpains is thereby increased.
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Affiliation(s)
- Jian Lyu
- Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland
| | - Eero Puolanne
- Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland
| | - Per Ertbjerg
- Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland.
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Ramos PM, Wright SA, Delgado EF, van Santen E, Johnson DD, Scheffler JM, Elzo MA, Carr CC, Scheffler TL. Resistance to pH decline and slower calpain-1 autolysis are associated with higher energy availability early postmortem in Bos taurus indicus cattle. Meat Sci 2019; 159:107925. [PMID: 31476681 DOI: 10.1016/j.meatsci.2019.107925] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2019] [Revised: 08/23/2019] [Accepted: 08/23/2019] [Indexed: 11/16/2022]
Abstract
Beef from Bos taurus indicus is associated with toughness compared to Bos taurus taurus, suggesting there is antagonism between adaptability to heat and beef quality. Resistance to cellular stress in muscle may be protective postmortem, thereby delaying its conversion to meat. Therefore, our objective was to determine pH decline, calpain-1 and caspase 3 activation, and proteolysis in different biological cattle types. Angus, Brangus, and Brahman steers (n = 18) were harvested, and Longissimus lumborum were assessed postmortem for pH decline, ATP content, protease activation, and calpastatin content; and myofibrillar protein degradation was evaluated in beef aged to 14d. Brahman Longissimus lumborum exhibited resistance to pH decline, greater ATP content at 1 h, and delayed calpain-1 autolysis. Although content of caspase-3 zymogen was lower in Brahman, there was no evidence of caspase-3 mediated proteolysis. Greater resistance to energetic and pH changes early postmortem in Brahman Longissimus lumborum are associated with calpain-1 autolysis but not mitochondria mediated apoptosis.
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Affiliation(s)
- Patricia M Ramos
- Department of Animal Sciences, University of Florida, Gainesville, FL 32611-0910, USA; Department of Animal Sciences, "Luiz de Queiroz" College of Agriculture, University of Sao Paulo, Av. Padua Dias, 11, CEP, 13418-900 Piracicaba, Sao Paulo, Brazil
| | - Shelby A Wright
- Department of Animal Sciences, University of Florida, Gainesville, FL 32611-0910, USA
| | - Eduardo F Delgado
- Department of Animal Sciences, "Luiz de Queiroz" College of Agriculture, University of Sao Paulo, Av. Padua Dias, 11, CEP, 13418-900 Piracicaba, Sao Paulo, Brazil
| | - Edzard van Santen
- Agronomy Department, University of Florida, Gainesville, FL 32611-0500, USA
| | - D Dwain Johnson
- Department of Animal Sciences, University of Florida, Gainesville, FL 32611-0910, USA
| | - Jason M Scheffler
- Department of Animal Sciences, University of Florida, Gainesville, FL 32611-0910, USA
| | - Mauricio A Elzo
- Department of Animal Sciences, University of Florida, Gainesville, FL 32611-0910, USA
| | - C Chad Carr
- Department of Animal Sciences, University of Florida, Gainesville, FL 32611-0910, USA
| | - Tracy L Scheffler
- Department of Animal Sciences, University of Florida, Gainesville, FL 32611-0910, USA.
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Duarte MS, Gionbelli MP, Paulino PVR, Serão NVL, Silva LHP, Mezzomo R, Dodson MV, Du M, Busboom JR, Guimarães SEF, Filho SCV. Effects of pregnancy and feeding level on carcass and meat quality traits of Nellore cows. Meat Sci 2013; 94:139-44. [PMID: 23416625 DOI: 10.1016/j.meatsci.2013.01.008] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2012] [Revised: 12/23/2012] [Accepted: 01/08/2013] [Indexed: 11/26/2022]
Abstract
Carcass and meat quality traits of 16 pregnant and 5 non-pregnant cows fed at 1.2 times maintenance and 16 pregnant and 6 non-pregnant fed ad libitum were evaluated. Pregnancy did not affect final body weight (FBW; P=0.0923), cold carcass yield (CCY; P=0.0513), longissimus muscle area (LMA; P=0.8260), rib fat thickness (RFT; P=0.1873) and shear force (WBSF; P=0.9707). A lower FBW (P=0.0028), LMA (P=0.0048) and RFT (P=0.0001) were observed in feed restricted cows. However, no differences were found for CCY (P=0.7243) and WBSF (P=0.0759) among feeding level groups. These data suggests that carcass and meat quality traits are not affected by pregnancy status in Nellore cows. Moreover, although cows experiencing feed restriction did have reduced deposition of subcutaneous fat and lean tissue, there were no major impacts on meat quality traits.
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Affiliation(s)
- M S Duarte
- Department of Animal Science, Universidade Federal de Viçosa, MG, Brazil.
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Abstract
Detailed studies of muscle shortening post mortem at incubation temperatures between -2°C and +38°C revealed that the sarcomeres in unrestrained, excised red bovine muscle (M. sternomandibularis) shortened less than 10 % in the prerigor state between 6°C and 18°C. Below 6°C, sarcomeres contracted up to 70%. Between 20°C and 38°C sarcomere shortening of 40% was observed. In the red porcine M. cleidooccipitalis the minimum of shortening was measured at about 10°C, a higher degree of shortening-up to 50%-being obtained above and below this temperature. The drip loss of both muscle types increased linearly with increasing prerigor shortening. This latter relationship is discussed with regard to changes within the muscle post mortem. The influence of three events on water movement from the interfilamental space into the interfibrillar fluid and from there into the extracellular space is critically evaluated. These events are: (1) the prerigor contraction of sarcomeres depending on the temperature of storage, (2) the changes due to the falling pH post mortem and (3) the onset of rigor mortis, with its irreversible association of actin and myosin.
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Asghar A, Henrickson RL, Kastner CL. Post‐mortem stimulation of carcasses: Effects on biochemistry, biophysics, microbiology, and quality of meat. ACTA ACUST UNITED AC 2009. [DOI: 10.1080/10408398209527356] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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HONIKEL KO, FISCHER C, HAMID A, HAMM R. Influence of Postmortem Changes in Bovine Muscle on the Water-Holding Capacity of Beef. Postmortem Storage of Muscle at 20°C. J Food Sci 2006. [DOI: 10.1111/j.1365-2621.1981.tb14517.x] [Citation(s) in RCA: 51] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Okada T, Ushio H, Ohshima T. Skin Color Changes of Squids Todarodes pacificus and Loligo bleekeri During Chilled Storage. J Food Sci 2006. [DOI: 10.1111/j.1365-2621.2004.tb09959.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Hwang I, Park B, Cho S, Lee J. Effects of muscle shortening and proteolysis on Warner–Bratzler shear force in beef longissimus and semitendinosus. Meat Sci 2004; 68:497-505. [DOI: 10.1016/j.meatsci.2004.04.002] [Citation(s) in RCA: 71] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2003] [Revised: 04/07/2004] [Accepted: 04/07/2004] [Indexed: 11/16/2022]
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Hwang I, Devine C, Hopkins D. The biochemical and physical effects of electrical stimulation on beef and sheep meat tenderness. Meat Sci 2003; 65:677-91. [DOI: 10.1016/s0309-1740(02)00271-1] [Citation(s) in RCA: 182] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2002] [Revised: 09/16/2002] [Accepted: 09/16/2002] [Indexed: 01/09/2023]
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Josell Å, Martinsson L, Tornberg E. Possible mechanism for the effect of the RN− allele on pork tenderness. Meat Sci 2003; 64:341-50. [DOI: 10.1016/s0309-1740(02)00168-7] [Citation(s) in RCA: 18] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2002] [Revised: 06/17/2002] [Accepted: 06/17/2002] [Indexed: 10/27/2022]
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Olsson U, Hertzman C, Tornberg E. The influence of low temperature, type of muscle and electrical stimulation on the course of rigor mortis, ageing and tenderness of beef muscles. Meat Sci 1994; 37:115-31. [DOI: 10.1016/0309-1740(94)90149-x] [Citation(s) in RCA: 63] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/1992] [Revised: 02/04/1993] [Accepted: 03/13/1993] [Indexed: 11/26/2022]
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Fernandez X, Tornberg E. The influence of high post-mortem temperature and differing ultimate pH on the course of rigor and ageing in pig Longissimus dorsi muscle. Meat Sci 1994; 36:345-63. [DOI: 10.1016/0309-1740(94)90131-7] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/1992] [Revised: 12/03/1992] [Accepted: 12/05/1992] [Indexed: 11/25/2022]
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13
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Dunn AA, Tolland ELC, Kilpatrick DJ, Gault NFS. Effect ofpost‐mortemtemperature on chickenM. pectoralis major: Isometric tension and pH profiles. Br Poult Sci 1993. [DOI: 10.1080/00071669308417626] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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14
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The influence of high temperature, type of muscle and electrical stimulation on the course of rigor, ageing and tenderness of beef muscles. Meat Sci 1993; 35:119-41. [DOI: 10.1016/0309-1740(93)90074-r] [Citation(s) in RCA: 71] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/1992] [Revised: 06/14/1992] [Accepted: 08/20/1992] [Indexed: 11/24/2022]
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WATABE SHUGO, HWANG GYUCHUL, USHIO HIDEKI, YAMANAKA HIDEAKI, HATAE KEIKO, HASHIMOTO KANEHISA. Short Thermal Treatment Effect on Carp Myofibril and Sarcoplasmic Reticulum: Possible Mechanisms in Rigor Mortis Acceleration by "Arai" Treatment. J Food Sci 1991. [DOI: 10.1111/j.1365-2621.1991.tb05349.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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16
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Stanley DW. Biological membrane deterioration and associated quality losses in food tissues. Crit Rev Food Sci Nutr 1991; 30:487-553. [PMID: 1958293 DOI: 10.1080/10408399109527554] [Citation(s) in RCA: 135] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
Biological membranes are rarely considered by food scientists when the deteriorative reactions that take place during the processing or storage of food tissues are studied. Yet, membranes and their deterioration play a major but underestimated role in food losses, and recent biochemical information indicates that at least some of these reactions can be controlled by procedures suited to food materials. Much of the present information available on membrane degradation in food systems is incomplete and speculative. It is known, however, that in order to accomplish their many indispensable functions in cells, membranes are constituted mainly of phospholipids, protein, and some carbohydrates arranged in thin, bimolecular sheet-like structures that serve to compartmentalize cells and their organelles. Membranes have embedded in their asymmetric surfaces complements of catalytic and cytoskeletal proteins that serve permeability and structural functions. Membrane surfaces exhibit fluidity, due partially to the continuous lateral diffusion of lipids and some proteins. Two important consequences of fluidity are the ability of membrane phospholipids to exist in different interconvertible conformational phase structures and the formation of heterogenous lipid domains on the membrane surface. Cellular death leads unavoidably to the initiation of membrane deterioration. While the time course of this series of reactions differs in animal and plant tissue, they are damaged by generally similar mechanisms. These include an initial peroxidative attack on polyunsaturated fatty acids, with the concomitant production of free radicals. Many biological agents can act as accelerating agents in these reactions, including transition metal ions, heme compounds, radiation, illuminated chlorophyll, calcium, and ethylene. Once formed, free radicals catalyze further reactions that can affect all aspects of membrane function and cellular metabolism, and lead ultimately to significant losses in food quality through defects such as chilling injury and cold shortening. These are aggravated by many food-processing steps, especially those that involve tissue disruption. Control of membrane breakdown by exogenous chemical intervention has been practiced, but, at best, this only slows the rate of these reactions. Newer approaches to this problem include dietary treatment of meat animals, modified storage and packaging conditions, and genetic interventions. This review advances the proposition that membrane deterioration can be considered a "universal mechanism" that leads to significant quality losses in food. Perhaps because the study of biological membranes and the biochemical and physiological properties has only begun recently, not much progress has been made in finding practical control mechanisms for these reactions in food systems.(ABSTRACT TRUNCATED AT 400 WORDS)
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Affiliation(s)
- D W Stanley
- Department of Food Science, University of Guelph, Ontario, Canada
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WATABE SHUGO, HWANG GYUCHUL, USHIO HIDEKI, HATAE KEIKO, YAMANAKA HIDEAKI, HASHIMOTO KANEHISA. Acceleration of Physicochemical Change in Carp Muscle by Washing in Either Chilled or Heated Water. J Food Sci 1990. [DOI: 10.1111/j.1365-2621.1990.tb05204.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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18
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WATABE SHUGO, USHIO HIDEKI, IWAMOTO MUNEAKI, YAMANAKA HIDEAKI, HASHIMOTO KANEHISA. Temperature-Dependency of Rigor-Mortis of Fish Muscle: Myofibrillar Mg2+-ATPase Activity and Ca2+Uptake by Sarcoplasmic Reticulum. J Food Sci 1989. [DOI: 10.1111/j.1365-2621.1989.tb05933.x] [Citation(s) in RCA: 48] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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19
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IWAMOTO MUNEAKI, YAMANAKA HIDEAKI, ABE HIROKI, USHIO HIDEKI, WATABE SHUGO, HASHIMOTO KANEHISA. ATP and Creatine Phosphate Breakdown in Spiked Plaice Muscle during Storage, and Activities of Some Enzymes Involved. J Food Sci 1988. [DOI: 10.1111/j.1365-2621.1988.tb07810.x] [Citation(s) in RCA: 33] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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20
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Honikel K, Roncalés P, Hamm R. The influence of temperature on shortening and rigor onset in beef muscle. Meat Sci 1983; 8:221-41. [DOI: 10.1016/0309-1740(83)90046-3] [Citation(s) in RCA: 63] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/1982] [Indexed: 10/27/2022]
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