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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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Scheffler TL. TEMPORARY REMOVAL: Resilience in life and death: Metabolism and proteolysis in Bos indicus muscle and meat. Meat Sci 2024:109622. [PMID: 39142974 DOI: 10.1016/j.meatsci.2024.109622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2024] [Revised: 07/24/2024] [Accepted: 07/31/2024] [Indexed: 08/16/2024]
Affiliation(s)
- Tracy L Scheffler
- Department of Animal Sciences, University of Florida, Gainesville, FL, 32611, 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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Zhang R, Realini CE, Kim YHB, Farouk MM. Challenges and processing strategies to produce high quality frozen meat. Meat Sci 2023; 205:109311. [PMID: 37586162 DOI: 10.1016/j.meatsci.2023.109311] [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: 05/28/2023] [Revised: 07/09/2023] [Accepted: 08/07/2023] [Indexed: 08/18/2023]
Abstract
Freezing is an effective means to extend the shelf-life of meat products. However, freezing and thawing processes lead to physical (e.g., ice crystals formation and freezer burn) and biochemical changes (e.g., protein denaturation and lipid oxidation) in meat resulting in loss of quality. Over the last two decades, several attempts have been made to produce thawed meat with qualities similar to that of fresh meat to no avail. This is due to the fact that no single technique exists to date that can mitigate all the quality challenges caused by freezing and thawing. This is further confounded by the consumer perception of frozen meat as lower quality compared to equivalent fresh-never-frozen meat cuts. Therefore, it remains challenging for the meat industry to produce high quality frozen meat and increase consumer acceptability of frozen products. This review aimed to provide an overview of the applications of novel freezing and thawing technologies that could improve the quality of thawed meat including deep freezing, high pressure, radiofrequency, electro-magnetic resonance, electrostatic field, immersion solution, microwave, ohmic heating, and ultrasound. This review will also discuss the development in processing strategies such as optimising the ageing of meat pre- or post-freezing, and the integration of freezing and thawing in one process/regime to collapse the difference in quality between thawed meat and fresh-never-frozen equivalents.
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Affiliation(s)
- Renyu Zhang
- Food Technology & Processing, AgResearch Ltd, Palmerston North 4474, New Zealand.
| | - Carolina E Realini
- Food Technology & Processing, AgResearch Ltd, Palmerston North 4474, New Zealand
| | - Yuan H Brad Kim
- Meat Science and Muscle Biology Laboratory, Department of Animal Sciences, Purdue University, West Lafayette, IN 47907, USA
| | - Mustafa M Farouk
- Food Technology & Processing, AgResearch Ltd, Palmerston North 4474, New Zealand.
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Yin Z, Tian Y, Cai Y, Qi L, Yuan C, Liu J, Xu T. Mitochondrial activity as an indicator of scallop (Mizuhopecten yessoensis) adductor muscle in early cold storage. J Food Sci 2021; 87:206-215. [PMID: 34967015 DOI: 10.1111/1750-3841.16007] [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: 07/28/2021] [Revised: 11/13/2021] [Accepted: 11/16/2021] [Indexed: 11/27/2022]
Abstract
The purpose of this study was to reveal the role of mitochondria in indicating a change in the freshness of the adductor muscle of Mizuhopecten yessoensis during cold storage and hardening. The adductor muscle hardens after 96 h of cold storage and reaches the maximum degree of hardening in 6 h. In this study, after hardening (102 h), the muscle fiber structure obviously broke and curled, and the sarcomere structure disappeared at 150 h. After hardening (102 h), the morphology of the mitochondria changed, including swelling, cristea breaking and membrane structure disappearance. The arginine phosphate content decreased gradually from the initial 4.618 to 1.306 µmol/g at 48 h, and there was no further obvious change. The ATP content decreased from 6.02 to 1.07 µmol/g in 120 h. The mitochondrial membrane potential (Δφ) was measured by a fluorescence method (JC-1). The changes in freshness could be divided into three classes according to the Δφ difference between the mitochondria in the adductor muscle after adding ADP and CCCP. Mitochondrial function was complete from 0 to 6 h; mitochondrial function began to decline at 6 to 48 h; and mitochondrial function completely disappeared after 48 h. The results showed that the mitochondrial membrane potential compared with other indicators could more sensitively reflect the changes in freshness during the cold storage hardening process of the adductor muscle. PRACTICAL APPLICATION: It is very important to interprete the post-mortem energy metabolism for controlling the muscle quality of Yesso scallop. The K value which was developed based on ATP-related compounds is widely used in evaluating the freshness of seafood. Mitochondria is the main sites of cellular energy metabolism and the changes of its structure and activity can sensitively reflect the quality changes in muscle cell. It is expected to develop a more sensitive freshness evaluation index.
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Affiliation(s)
- Zhongzhuan Yin
- College of Food Science and Engineering, Dalian Ocean University, Dalian, China
| | - Yuanyong Tian
- College of Food Science and Engineering, Dalian Ocean University, Dalian, China
| | - Yan Cai
- College of Food Science and Engineering, Dalian Ocean University, Dalian, China
| | - Lin Qi
- College of Food Science and Engineering, Dalian Ocean University, Dalian, China
| | - Chunhong Yuan
- Department of Food Production and Environmental Management, Faculty of Agriculture, Iwate University, Morioka, Iwate, Japan
| | - Junrong Liu
- College of Food Science and Engineering, Dalian Ocean University, Dalian, China
| | - Tanye Xu
- College of Food Science and Engineering, Dalian Ocean University, Dalian, China
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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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Tuell JR, Seo JK, Kim YHB. Combined impacts of initial freezing rate of pork leg muscles (M. biceps femoris and M. semitendinosus) and subsequent freezing on quality characteristics of pork patties. Meat Sci 2020; 170:108248. [PMID: 32736287 DOI: 10.1016/j.meatsci.2020.108248] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2020] [Revised: 07/10/2020] [Accepted: 07/20/2020] [Indexed: 01/11/2023]
Abstract
The objective of this study was to determine the combined impacts of initial sub-primal freezing with subsequent freezing of manufactured pork patties on quality attributes and oxidative stability. Patties were manufactured (n = 3 batches) from pork leg muscles (M. biceps femoris and M. semitendinosus) frozen at different methods including still-air freezing (SAF), blast freezing (BF), and cryogenic freezing (CF). Then, patties were subjected to additional freezing treatments. Frozen/thawed patties exhibited increased cooking loss, springiness, and chewiness, lipid and protein oxidation, and decreased protein solubility compared to unfrozen counterparts (P < .05). However, patties from CF legs maintained similar protein solubility and lipid/protein oxidation compared to unfrozen controls (P > .05), while significantly minimizing sub-primal thawing loss and oxidation compared to patties from SAF. The results of the present study suggest the importance of initial freezing rate of sub-primals with subsequent freezing on quality characteristics of frozen/thawed meat patties.
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Affiliation(s)
- Jacob R Tuell
- Meat Science and Muscle Biology Laboratory, Department of Animal Sciences, Purdue University, West Lafayette, IN 47907, USA
| | - Jin-Kyu Seo
- Meat Science and Muscle Biology Laboratory, Department of Animal Sciences, Purdue University, West Lafayette, IN 47907, USA; Division of Applied Life Science (BK 21 Plus), Gyeongsang National University, 501 Jinju-daero, Jinju-si, Gyeongsangnam-do 52828, Republic of Korea
| | - Yuan H Brad Kim
- Meat Science and Muscle Biology Laboratory, Department of Animal Sciences, Purdue University, West Lafayette, IN 47907, USA.
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Sales LA, Rodrigues LM, Silva DRG, Fontes PR, Torres Filho RDA, Ramos ADLS, Ramos EM. Effect of freezing/irradiation/thawing processes and subsequent aging on tenderness, color, and oxidative properties of beef. Meat Sci 2020; 163:108078. [DOI: 10.1016/j.meatsci.2020.108078] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2019] [Revised: 02/02/2020] [Accepted: 02/02/2020] [Indexed: 10/25/2022]
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Abstract
In postmortem muscle, mitochondria remain active and can influence beef color by oxygen consumption and metmyoglobin reduction. Enzymes involved in glycolysis and the tricarboxylic acid cycle can generate reducing equivalents such as succinate or NADH. Mitochondrial activity is critical to maintain steaks that are bright cherry-red and improve color stability. This review seeks to characterize the role of mitochondria in beef color; more specifically to understand the effects of mitochondrial function on myoglobin redox stability.
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Aroeira CN, de Almeida Torres Filho R, Fontes PR, de Lemos Souza Ramos A, de Miranda Gomide LA, Ladeira MM, Ramos EM. Effect of freezing prior to aging on myoglobin redox forms and CIE color of beef from Nellore and Aberdeen Angus cattle. Meat Sci 2017; 125:16-21. [DOI: 10.1016/j.meatsci.2016.11.010] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2016] [Revised: 11/13/2016] [Accepted: 11/15/2016] [Indexed: 10/20/2022]
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12
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Grabež V, Kathri M, Phung V, Moe KM, Slinde E, Skaugen M, Saarem K, Egelandsdal B. Protein expression and oxygen consumption rate of early postmortem mitochondria relate to meat tenderness. J Anim Sci 2016; 93:1967-79. [PMID: 26020220 DOI: 10.2527/jas.2014-8575] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023] Open
Abstract
Oxygen consumption rate (OCR) of muscle fibers from bovine semimembranosus muscle of 41 animals was investigated 3 to 4 h and 3 wk postmortem. Significant relations (P < 0.05) were found between OCR measurements and Warner-Bratzler shear force measurement. Muscles with high mitochondrial OCR after 3 to 4 h and low nonmitochondrial oxygen consumption gave more tender meat. Tender (22.92 ± 2.2 N/cm2) and tough (72.98 ± 7.2 N/cm2) meat samples (4 samples each), separated based on their OCR measurements, were selected for proteomic studies using mitochondria isolated approximately 2.5 h postmortem. Twenty-six differently expressed proteins (P < 0.05) were identified in tender meat and 19 in tough meat. In tender meat, the more prevalent antioxidant and chaperon enzymes may reduce reactive oxygen species and prolong oxygen removal by the electron transport system (ETS). Glycolytic, Krebs cycle, and ETS enzymes were also more abundant in tender meat
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Du X, Crawford DL, Oleksiak MF. Effects of Anthropogenic Pollution on the Oxidative Phosphorylation Pathway of Hepatocytes from Natural Populations of Fundulus heteroclitus. AQUATIC TOXICOLOGY (AMSTERDAM, NETHERLANDS) 2015; 165:231-40. [PMID: 26122720 DOI: 10.1016/j.aquatox.2015.06.009] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/31/2015] [Revised: 06/11/2015] [Accepted: 06/12/2015] [Indexed: 05/24/2023]
Abstract
Persistent organic pollutants (POPs), including polycyclic aromatic hydrocarbons (PAHs) and polychlorinated biphenyls (PCBs), potentially target mitochondria and cause toxicity. We compared the effects of POPs on mitochondrial respiration by measuring oxidative phosphorylation (OxPhos) metabolism in hepatocytes isolated from lab-depurated Fundulus heteroclitus from a Superfund site contaminated with PAHs (Elizabeth River VA, USA) relative to OxPhos metabolism in individuals from a relatively clean, reference population (King's Creek VA, USA). In individuals from the polluted Elizabeth River population, OxPhos metabolism displayed lower LEAK and lower activities in complex III, complex IV, and E State, but higher activity in complex I compared to individuals from the reference King's Creek population. To test the supposition that these differences were due to or related to the chronic PAH contamination history of the Elizabeth River population, we compared the OxPhos functions of undosed individuals from the polluted and reference populations to individuals from these populations dosed with a PAH {benzo [α] pyrene (BaP)} or a PCB {PCB126 (3,3',4,4',5-pentachlorobiphenyl)}, respectively. Exposure to PAH or PCB affected OxPhos in the reference King's Creek population but had no detectable effects on the polluted Elizabeth River population. Thus, PAH exposure significantly increased LEAK, and exposure to PCB126 significantly decreased State 3, E state and complex I activity in the reference King's Creek population. These data strongly implicate an evolved tolerance in the Elizabeth River fish where dosed fish are not affected by PAH exposure and undosed fish show decreased LEAK and increased State 3 and E state.
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Affiliation(s)
- Xiao Du
- Rosenstiel School of Marine and Atmospheric Science, 4600 Rickenbacker Causeway, University of Miami, Miami, FL 33149, USA
| | - Douglas L Crawford
- Rosenstiel School of Marine and Atmospheric Science, 4600 Rickenbacker Causeway, University of Miami, Miami, FL 33149, USA
| | - Marjorie F Oleksiak
- Rosenstiel School of Marine and Atmospheric Science, 4600 Rickenbacker Causeway, University of Miami, Miami, FL 33149, USA.
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Phung V, Khatri M, Liland K, Slinde E, Sørheim O, Almøy T, Saarem K, Egelandsdal B. Mitochondrial oxygen consumption in permeabilized fibers and its link to colour changes in bovine M. semimembranosus muscle. Meat Sci 2013; 93:128-37. [DOI: 10.1016/j.meatsci.2012.08.016] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2011] [Revised: 08/19/2012] [Accepted: 08/21/2012] [Indexed: 11/25/2022]
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