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Safdar B, Liu S, Cao J, Zhang T, Li H, Pang Z, Liu X. Plant-based fascia tissues: Exploring materials and techniques for realistic simulation. Food Chem 2024; 459:140464. [PMID: 39024867 DOI: 10.1016/j.foodchem.2024.140464] [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: 04/03/2024] [Revised: 07/02/2024] [Accepted: 07/12/2024] [Indexed: 07/20/2024]
Abstract
The growing demand for sustainable and ethical food options has led to significant advancements in plant-based meat substitutes (PBMS). PBMS have made considerable progress in simulating the taste, texture, and sensory properties of animal meat. Connective tissue is a fundamental component of animal meat that significantly influences tenderness, texture, and sensory properties. However, the imitation of realistic connective tissues has received relatively less attention in the PBMS industry. The current work focuses on exploring materials and techniques for the replication of plant-based connective tissues (PBCT). By understanding the structural and functional characteristics of animal connective tissues (ACT), it is possible to replicate these characteristics in PBCT. Hydrogels, with their ability to simulate certain properties of ACT, present a viable material for the creation of PBCT. To achieve the desired simulation, their mechanical and structural properties need to be enhanced by using several materials and several physical techniques.
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Affiliation(s)
- Bushra Safdar
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, China; Puluting (Hebei) Protein Biotechnology Research Limited Company, Handan, China
| | - Shuqi Liu
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, China; National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, Beijing, China
| | - Jinnuo Cao
- Puluting (Hebei) Protein Biotechnology Research Limited Company, Handan, China
| | - Tianyu Zhang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, China; National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, Beijing, China
| | - He Li
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, China.
| | - Zhihua Pang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, China.
| | - Xinqi Liu
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, China; National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, Beijing, China.
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2
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Deng T, Liang M, Du L, Li K, Li J, Qian L, Xue Q, Qiu S, Xu L, Zhang L, Gao X, Li J, Lan X, Gao H. Transcriptome Analysis of Compensatory Growth and Meat Quality Alteration after Varied Restricted Feeding Conditions in Beef Cattle. Int J Mol Sci 2024; 25:2704. [PMID: 38473950 DOI: 10.3390/ijms25052704] [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: 01/24/2024] [Revised: 02/17/2024] [Accepted: 02/23/2024] [Indexed: 03/14/2024] Open
Abstract
Compensatory growth (CG) is a physiological response that accelerates growth following a period of nutrient limitation, with the potential to improve growth efficiency and meat quality in cattle. However, the underlying molecular mechanisms remain poorly understood. In this study, 60 Huaxi cattle were divided into one ad libitum feeding (ALF) group and two restricted feeding groups (75% restricted, RF75; 50% restricted, RF50) undergoing a short-term restriction period followed by evaluation of CG. Detailed comparisons of growth performance during the experimental period, as well as carcass and meat quality traits, were conducted, complemented by a comprehensive transcriptome analysis of the longissimus dorsi muscle using differential expression analysis, gene set enrichment analysis (GSEA), gene set variation analysis (GSVA), and weighted correlation network analysis (WGCNA). The results showed that irrespective of the restriction degree, the restricted animals exhibited CG, achieving final body weights comparable to the ALF group. Compensating animals showed differences in meat quality traits, such as pH, cooking loss, and fat content, compared to the ALF group. Transcriptomic analysis revealed 57 genes and 31 pathways differentially regulated during CG, covering immune response, acid-lipid metabolism, and protein synthesis. Notably, complement-coagulation-fibrinolytic system synergy was identified as potentially responsible for meat quality optimization in RF75. This study provides novel and valuable genetic insights into the regulatory mechanisms of CG in beef cattle.
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Affiliation(s)
- Tianyu Deng
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
- Shaanxi Key Laboratory of Molecular Biology for Agriculture, College of Animal Science and Technology, Northwest A&F University, Yangling 712100, China
| | - Mang Liang
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Lili Du
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Keanning Li
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Jinnan Li
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Li Qian
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Qingqing Xue
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Shiyuan Qiu
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Lingyang Xu
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Lupei Zhang
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Xue Gao
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Junya Li
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Xianyong Lan
- Shaanxi Key Laboratory of Molecular Biology for Agriculture, College of Animal Science and Technology, Northwest A&F University, Yangling 712100, China
| | - Huijiang Gao
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
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3
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Chacko Kaitholil SR, Mooney MH, Aubry A, Rezwan F, Shirali M. Insights into the influence of diet and genetics on feed efficiency and meat production in sheep. Anim Genet 2024; 55:20-46. [PMID: 38112204 PMCID: PMC10952161 DOI: 10.1111/age.13383] [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: 07/03/2023] [Revised: 10/06/2023] [Accepted: 11/22/2023] [Indexed: 12/21/2023]
Abstract
Feed costs and carcass yields affect the profitability and sustainability of sheep production. Therefore, it is crucial to select animals with a higher feed efficiency and high-quality meat production. This study focuses on the impact of dietary and genetic factors on production traits such as feed efficiency, carcass quality, and meat quality. Diets promote optimal sheep growth and development and provide sufficient protein can lead to higher-quality meat. However, establishing an optimized production system requires careful consideration and balance of dietary parameters. This includes ensuring adequate protein intake and feeding diets with higher intestinal absorption rates to enhance nutrient absorption in the gut. The study identifies specific genes, such as Callipyge, Calpastatin, and Myostatin, and the presence of causal mutations in these genes, as factors influencing animal growth rates, feed efficiency, and meat fatty acid profiles. Additionally, variants of other reported genes, including PIGY, UCP1, MEF2B, TNNC2, FABP4, SCD, FASN, ADCY8, ME1, CA1, GLIS1, IL1RAPL1, SOX5, SOX6, and IGF1, show potential as markers for sheep selection. A meta-analysis of reported heritability estimates reveals that residual feed intake (0.27 ± 0.07), hot carcass weight (0.26 ± 0.05), dressing percentage (0.23 ± 0.05), and intramuscular fat content (0.45 ± 0.04) are moderately to highly heritable traits. This suggests that these traits are less influenced by environmental factors and could be improved through genetic selection. Additionally, positive genetic correlations exist between body weight and hot carcass weight (0.91 ± 0.06), dressing percentage (0.35 ± 0.15), and shear force (0.27 ± 0.24), indicating that selecting for higher body weight could lead to favorable changes in carcass quality, and meat quality.
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Affiliation(s)
- Steffimol Rose Chacko Kaitholil
- Institute for Global Food Security, School of Biological SciencesQueen's University BelfastBelfastUK
- Agri‐Food and Biosciences InstituteHillsboroughUK
| | - Mark H. Mooney
- Institute for Global Food Security, School of Biological SciencesQueen's University BelfastBelfastUK
| | | | - Faisal Rezwan
- Department of Computer ScienceAberystwyth UniversityAberystwythUK
| | - Masoud Shirali
- Institute for Global Food Security, School of Biological SciencesQueen's University BelfastBelfastUK
- Agri‐Food and Biosciences InstituteHillsboroughUK
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4
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Jing K, Mipam TD, Zhang P, Peng W, Wang M, Yue B, Chen X, Wang J, Shu S, Fu C, Zhong J, Cai X. Transcriptomic analysis of yak longissimus dorsi muscle identifies genes associated with tenderness. Anim Biotechnol 2023; 34:3978-3987. [PMID: 37593948 DOI: 10.1080/10495398.2023.2248493] [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] [Indexed: 08/19/2023]
Abstract
Meat tenderness is an important sensory index when consumers choose meat products, which determines the value of meat products and consumers' buying intentions. Yak meat is rich in nutrition and unique in flavor, which is favored by consumers. However, its meat has the deficiencies of low tenderness and poor taste, which has a negative impact on the value of its meat products and customer satisfaction. To identify the genes affecting the yak meat tenderness, we used RNA-seq to analyze the longissimus dorsi muscle of yaks with different tenderness, screened a total of 1120 differentially expressed genes (DEGs). Meanwhile, 23 pathways were significantly enriched. By further analysis, we identified eight genes related to yak meat tenderness (WNT5A, ARID5B, SERPINE1 KLHL40, RUNX1, MAFF, RFX7 and ARID5A). Notably, SERPINE1 was involved in the significant enrichment pathways of 'complement and coagulation cascade pathway', 'HIF-1 signaling pathway' and 'AGE-RAGE signaling pathway in diabetic complications' which can regulate meat tenderness. This implies that SERPINE1 may play an important regulatory role among them. The DEGs associated with yak meat quality screened in this work will be helpful to identify potential biomarkers related to meat tenderness.
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Affiliation(s)
- Kemin Jing
- Key Laboratory of Qinghai-Tibetan Plateau Animal Genetic Resource Reservation and Utilization of Sichuan Province and Ministry of Education, Southwest Minzu University, Chengdu, People's Republic of China
| | - Tserang Donko Mipam
- Key Laboratory of Qinghai-Tibetan Plateau Animal Genetic Resource Reservation and Utilization of Sichuan Province and Ministry of Education, Southwest Minzu University, Chengdu, People's Republic of China
| | - Peng Zhang
- Key Laboratory of Qinghai-Tibetan Plateau Animal Genetic Resource Reservation and Utilization of Sichuan Province and Ministry of Education, Southwest Minzu University, Chengdu, People's Republic of China
| | - Wei Peng
- Qinghai Academy of Animal and Veterinary Science, Qinghai University, Xining, People's Republic of China
| | - Mingxiu Wang
- Key Laboratory of Qinghai-Tibetan Plateau Animal Genetic Resource Reservation and Utilization of Sichuan Province and Ministry of Education, Southwest Minzu University, Chengdu, People's Republic of China
| | - Binglin Yue
- Key Laboratory of Qinghai-Tibetan Plateau Animal Genetic Resource Reservation and Utilization of Sichuan Province and Ministry of Education, Southwest Minzu University, Chengdu, People's Republic of China
| | - Xuemei Chen
- Key Laboratory of Qinghai-Tibetan Plateau Animal Genetic Resource Reservation and Utilization of Sichuan Province and Ministry of Education, Southwest Minzu University, Chengdu, People's Republic of China
| | - Jiabo Wang
- Key Laboratory of Qinghai-Tibetan Plateau Animal Genetic Resource Reservation and Utilization of Sichuan Province and Ministry of Education, Southwest Minzu University, Chengdu, People's Republic of China
| | - Shi Shu
- Qinghai Academy of Animal and Veterinary Science, Qinghai University, Xining, People's Republic of China
| | - Changqi Fu
- Qinghai Academy of Animal and Veterinary Science, Qinghai University, Xining, People's Republic of China
| | - Jincheng Zhong
- Key Laboratory of Qinghai-Tibetan Plateau Animal Genetic Resource Reservation and Utilization of Sichuan Province and Ministry of Education, Southwest Minzu University, Chengdu, People's Republic of China
| | - Xin Cai
- Key Laboratory of Qinghai-Tibetan Plateau Animal Genetic Resource Reservation and Utilization of Sichuan Province and Ministry of Education, Southwest Minzu University, Chengdu, People's Republic of China
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5
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Tang H, Zhang H, Liu D, Li S, Wang Z, Yu D, Guo ZB, Hou S, Zhou Z. Changes in physical architecture and lipids compounds in skeletal muscle from Pekin duck and Liancheng white duck. Poult Sci 2023; 102:103106. [PMID: 37837677 PMCID: PMC10585346 DOI: 10.1016/j.psj.2023.103106] [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: 07/04/2023] [Revised: 08/13/2023] [Accepted: 09/07/2023] [Indexed: 10/16/2023] Open
Abstract
As a complex food, meat displays various biochemical properties that are determined to a great extent by physical architecture and lipid metabolites. Pekin duck and Liancheng white duck are elite breeds with distinct characteristics. Here, we explored the development of the muscle fibers from embryonic stage to 10-wk after birth, and muscle fibers grow slowly after 8-wk. We investigated the meat quality, ultrastructure, lipidomics profiling, and lipids spatial distribution of skeletal muscle at 8 wk. Pekin duck has lower Warner-Bratzler shear force (WBSF) (P < 0.05), high intramuscular fat (IMF) (P < 0.01), longer and wider sarcomere, and higher mitochondrial density (P < 0.001). Liancheng white duck with tighter collagen architecture. A total of 950 lipids from 6 lipid classes identified with lipidomics were analyzed, the levels of GP, GL, and PR were significantly higher in Pekin duck (P < 0.05), SL and ST were significantly higher in Liancheng white duck (P < 0.05). There were 333 significantly different lipids (|log2(Fold Change)| ≥ 1 and FDR < 0.05) screened, most lipids distributed in the muscle tissue were uniform, but some specifically distributed in connective tissue. To some extent, the results demonstrate the high lipid deposition capacity of Pekin duck and the high medicinal function of Liancheng white duck. Our study provides new insights into the relationship between skeletal muscle architecture and meat toughness, which increased the knowledge of lipidomic characteristics and provide a basis for duck meat authentication.
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Affiliation(s)
- Hehe Tang
- Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China
| | - He Zhang
- Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China
| | - Dapeng Liu
- Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China
| | - Shunan Li
- Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China
| | - Zhen Wang
- Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China
| | - Daxun Yu
- Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China
| | - Zhan Bao Guo
- Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China
| | - Shuisheng Hou
- Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China
| | - Zhengkui Zhou
- Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China.
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6
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da Silva JC, Silva LHP, de Souza MV, Coelho PGB, de Castro Nunes CL, da Silva W, Assis DEF, da Silva Martins T, Chizzotti ML, Guimarães SEF. Characteristics of intramuscular collagen in calf-fed Nellore bulls and steers throughout the finishing phase. Meat Sci 2023; 206:109347. [PMID: 37757505 DOI: 10.1016/j.meatsci.2023.109347] [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: 06/07/2023] [Revised: 09/06/2023] [Accepted: 09/19/2023] [Indexed: 09/29/2023]
Abstract
This study evaluated collagen solubility and gene expression of biomarkers for intramuscular collagen (IMCT) deposition and remodeling in the Longissimus muscle of bulls and steers through the finishing phase. Thirty-six Nellore calves were used (18 bulls and 18 steers), and six of each sexual condition were randomly assigned to be harvested at 0, 100, or 200 days on feed (DOF) to evaluate collagen characteristics in different time points throughout the finishing phase. Bulls showed a greater collagen solubility than steers (P = 0.03). The gene expression of fibrogenic markers (TGFβ1, COL1A1, and COL3A1) and IMCT remodeling mediators (MMPII, TIMPII, and LOX) were not affected by sexual condition or DOF (P > 0.05). Our data indicate that young Nellore bulls have a higher percentage of soluble intramuscular collagen, possibly due to higher collagen remodeling associated with a faster growth rate and muscle hypertrophy. Moreover, castration and DOF did not modify mRNA levels of fibrogenic and collagen remodeling markers.
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Affiliation(s)
| | | | | | | | | | - Walmir da Silva
- Department of Animal Science, Universidade Federal de Viçosa, Viçosa, MG 36570-900, Brazil
| | | | | | - Mario Luiz Chizzotti
- Department of Animal Science, Universidade Federal de Viçosa, Viçosa, MG 36570-900, Brazil
| | - Simone Eliza Facioni Guimarães
- Department of Veterinary, Universidade Federal de Viçosa, Viçosa, MG 36570-900, Brazil; Department of Animal Science, Universidade Federal de Viçosa, Viçosa, MG 36570-900, Brazil.
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7
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Koulicoff LA, Heilman T, Vitanza L, Welter A, Jeneske H, O'Quinn TG, Hansen S, Huff-Lonergan E, Schulte MD, Chao MD. Matrix metalloproteinase- 9 may contribute to collagen structure modification during postmortem aging of beef. Meat Sci 2023; 205:109321. [PMID: 37643525 DOI: 10.1016/j.meatsci.2023.109321] [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: 05/17/2023] [Revised: 08/17/2023] [Accepted: 08/23/2023] [Indexed: 08/31/2023]
Abstract
Matrix metalloproteinases (MMPs) are responsible for the turnover of intramuscular connective tissue in live animals. We hypothesize that MMPs may play a role in postmortem aging of beef muscles for the degradation of connective tissues. Four different experiments were performed to: 1) characterize MMP activity during postmortem aging of beef; 2) determine if the native beef MMP can contribute to connective tissue degradation in a simulated standard industry postmortem aging condition; 3) explore approaches to improve the native beef MMP activity and 4) characterize MMP activity in beef from cattle supplemented with supranutritional level of Zn. In experiment 1, MMP was active throughout the entire aging periods (3, 21, 42 and 63 d) for beef muscles Longissimus lumborum, Gluteus medius and Gastrocnemius, and the unknown MMP responsible for the collagen degradation was identified as MMP-9 by Western Blot. In experiment 2 and 3, MMP-9 activity was noticeable in the gels after 42 d of storage in the cooler. Moreover, the addition of ZnCl2 in the model system significantly increased MMP-9 activity when compared to the control (P < 0.01). In experiment 4, Longissimus thoracis from animals supplemented with a supranutritional Zn level had increased Zn availability and MMP-9 activity than those from animals fed with a control diet (P < 0.05). Further research is needed better understand MMP-9 mechanism during postmortem aging of meat. With a better understanding of MMP-9 in the aging process, the beef industry can provide better connective tissue management strategies for lower-quality beef cuts.
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Affiliation(s)
- Larissa A Koulicoff
- Kansas State University, Department of Animal Sciences and Industry, Manhattan, KS 66506, USA
| | - Terra Heilman
- Kansas State University, Department of Animal Sciences and Industry, Manhattan, KS 66506, USA
| | - Lauren Vitanza
- Kansas State University, Department of Animal Sciences and Industry, Manhattan, KS 66506, USA
| | - Amelia Welter
- Kansas State University, Department of Animal Sciences and Industry, Manhattan, KS 66506, USA
| | - Haley Jeneske
- Kansas State University, Department of Animal Sciences and Industry, Manhattan, KS 66506, USA
| | - Travis G O'Quinn
- Kansas State University, Department of Animal Sciences and Industry, Manhattan, KS 66506, USA
| | - Stephanie Hansen
- Iowa State University, Department of Animal Science, Ames, IA 50011, USA
| | | | - Matthew D Schulte
- Iowa State University, Department of Animal Science, Ames, IA 50011, USA
| | - Michael D Chao
- Kansas State University, Department of Animal Sciences and Industry, Manhattan, KS 66506, USA.
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8
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Joo ST, Lee EY, Son YM, Hossain MJ, Kim CJ, Kim SH, Hwang YH. Aging mechanism for improving the tenderness and taste characteristics of meat. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2023; 65:1151-1168. [PMID: 38616883 PMCID: PMC11007300 DOI: 10.5187/jast.2023.e110] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/22/2023] [Revised: 10/07/2023] [Accepted: 10/10/2023] [Indexed: 04/16/2024]
Abstract
Tenderness and taste characteristics of meat are the key determinants of the meat choices of consumers. This review summarizes the contemporary research on the molecular mechanisms by which postmortem aging of meat improves the tenderness and taste characteristics. The fundamental mechanism by which postmortem aging improves the tenderness of meat involves the operation of the calpain system due to apoptosis, resulting in proteolytic enzyme-induced degradation of cytoskeletal myofibrillar proteins. The improvement of taste characteristics by postmortem aging is mainly explained by the increase in the content of taste-related peptides, free amino acids, and nucleotides produced by increased hydrolysis activity. This review improves our understanding of the published research on tenderness and taste characteristics of meat and provides insights to improve these attributes of meat through postmortem aging.
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Affiliation(s)
- Seon-Tea Joo
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52828,
Korea
- Institute of Agriculture & Life
Science, Gyeongsang National University, Jinju 52828,
Korea
| | - Eun-Yeong Lee
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52828,
Korea
| | - Yu-Min Son
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52828,
Korea
| | - Md. Jakir Hossain
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52828,
Korea
| | - Chan-Jin Kim
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52828,
Korea
| | - So-Hee Kim
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52828,
Korea
| | - Young-Hwa Hwang
- Institute of Agriculture & Life
Science, Gyeongsang National University, Jinju 52828,
Korea
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9
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Al-Moadhen H, Lees JC, Pannier L, McGilchrist P. Quantifying the Effect of Grilling and Roasting on the Eating Quality of Lamb Leg Muscles. Foods 2023; 12:3609. [PMID: 37835261 PMCID: PMC10572276 DOI: 10.3390/foods12193609] [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: 07/21/2023] [Revised: 09/26/2023] [Accepted: 09/26/2023] [Indexed: 10/15/2023] Open
Abstract
Lamb eating quality was measured using untrained consumer sensory panels to determine the difference in intrinsic eating quality scores of grilled and roasted leg cut muscles. The Knuckle, Outside flat, and Topside from both legs of 65 mixed-sex lambs from diverse genetic backgrounds were prepared using alternative grill and roast cook methods. Each sample was eaten by 10 consumers and scored for tenderness, juiciness, flavor, and overall liking. All cuts scored higher (p < 0.001) when grilled compared with when roasted for all traits except for Topside tenderness. Grilled Knuckle scored higher than roast Knuckle by 13.6%, 23.9%, 14.4% and 15.8% for tenderness, juiciness, flavor, and overall liking, respectively. The grilled Outside flat scored higher than roast Outside flat by 14.1%, 27.1%, 10.9%, and 14.3% for tenderness, juiciness, flavor, and overall liking, respectively. Finally, grilled Topside scored higher than roast Topside by 21.3%, 7.4%, and 6.6% for juiciness, flavor, and overall liking, respectively. Carcass traits for intramuscular fat and shear force had a significant (p < 0.001) effect on all eating quality traits for both grill and roast cuts. Girth rib fat had a significant effect (p = 0.01) on tenderness and juiciness (p = 0.03) for Outside flat and Topside but had no effect (p > 0.05) on Knuckle for both grill and roast. This study identified that specific cooking methods can improve sensory traits for individual cuts and suggests that a cut-by-cook method eating quality model for sheepmeat can therefore increase consumer satisfaction.
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Affiliation(s)
- Hussein Al-Moadhen
- School of Environmental and Rural Science, University of New England, Armidale, NSW 2351, Australia; (H.A.-M.)
| | - Jarrod C. Lees
- School of Environmental and Rural Science, University of New England, Armidale, NSW 2351, Australia; (H.A.-M.)
- School of Agriculture and Food Sustainability, The University of Queensland, Gatton, QLD 4343, Australia
| | - Liselotte Pannier
- School of Agriculture Sciences, Murdoch University, Murdoch, WA 6150, Australia;
| | - Peter McGilchrist
- School of Environmental and Rural Science, University of New England, Armidale, NSW 2351, Australia; (H.A.-M.)
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Lukkananukool A, Polyorach S, Sommart K, Chaosap C. Effect of Different Roughage Sources in Fermented Total Mixed Ration and Energy Intake on Meat Quality, Collagen Solubility, Troponin T Degradation, and Fatty Acids of Native Thai Cattle Longissimus Muscle. Foods 2023; 12:3402. [PMID: 37761110 PMCID: PMC10527866 DOI: 10.3390/foods12183402] [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: 08/17/2023] [Revised: 09/10/2023] [Accepted: 09/11/2023] [Indexed: 09/29/2023] Open
Abstract
The effects of roughage sources in the fermented total mixed ration (FTMR) and the level of energy intake on meat quality, collagen solubility, and troponin T degradation in longissimus thoracis (LT) muscle of native Thai cattle (NTC) were investigated. Results showed that roughage source affected fatty acid composition in the LT muscle (p < 0.05), as NTC fed Pakchong 1-Napier-based FTMR had higher monounsaturated fatty acid content and ω 6:ω 3 ratio. The high-energy ad libitum group had lower drip loss, lower shear force, and higher percent collagen solubility (p < 0.05). However, energy intake had no effect on troponin T degradation and fatty acid composition (p > 0.05). Longer aging of 14 days showed lower shear force values, higher collagen solubility, and troponin T degradation rate but higher cooking loss (p < 0.01). In conclusion, the meat quality of NTC could be improved by ad libitum feeding with NG-FTMR, as their meat had higher MUFA content, lower drip loss, lower shear force, and higher collagen solubility. In addition, the tenderness of NTC meat could be further improved by longer aging of 14 days post-mortem.
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Affiliation(s)
- Achara Lukkananukool
- Department of Animal Technology and Fishery, School of Agricultural Technology, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand; (A.L.); (S.P.)
| | - Sineenart Polyorach
- Department of Animal Technology and Fishery, School of Agricultural Technology, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand; (A.L.); (S.P.)
| | - Kritapon Sommart
- Department of Animal Science, Faculty of Agriculture, Khon Kaen University, Khon Kaen 40002, Thailand;
| | - Chanporn Chaosap
- Department of Agricultural Education, School of Industrial Education and Technology, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand
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11
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Gawat M, Boland M, Singh J, Kaur L. Goat Meat: Production and Quality Attributes. Foods 2023; 12:3130. [PMID: 37628129 PMCID: PMC10453609 DOI: 10.3390/foods12163130] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2023] [Revised: 08/14/2023] [Accepted: 08/14/2023] [Indexed: 08/27/2023] Open
Abstract
Goat meat could be a sustainable source of red meat. Its farming requires minimal input, is suitable for free-range farming, and produces a healthier red meat option as it is lean. Although goat meat has advantages for meat production, it still needs to be established as a valuable part of the meat trade market. But, currently, goat meat production is less specialized; there is less intense breed selection for premium meat production, and often the animals are farmed with a multifunctional purpose, such as for their meat, fiber, and milk. The less structured goat meat industry contributes to the inconsistent quality of goat meat. This paper attempts to describe the characteristics of popular goat breeds and indigenous goats as a source of meat and the potential of various goat breeds for meat production. Additionally, this paper presents goat meat's quality and physicochemical and sensory attributes that are relevant to understanding the unique attributes of goat meat. Much work is needed for the goat meat processing industry to develop its potential.
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Affiliation(s)
- Mariero Gawat
- School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand; (M.G.); (J.S.)
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand;
| | - Mike Boland
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand;
| | - Jaspreet Singh
- School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand; (M.G.); (J.S.)
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand;
| | - Lovedeep Kaur
- School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand; (M.G.); (J.S.)
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand;
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12
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Analysis of texture properties and water-soluble fraction proteome of sea cucumber body wall with different boiling heating treatment. Food Chem 2023; 409:135333. [PMID: 36592605 DOI: 10.1016/j.foodchem.2022.135333] [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] [Received: 09/28/2022] [Revised: 12/20/2022] [Accepted: 12/25/2022] [Indexed: 12/29/2022]
Abstract
Label-free quantitative proteomic analysis was utilized to determine the key proteins that affect texture properties of sea cucumber body wall (SCBW) with different boiling heating treatment. 862, 363, 315, and 258 proteins were confirmed in water-soluble fractions from fresh group, 0.5 h-, 2 h- and 4 h-heat treatment group, respectively. During boiling heating treatment, proteins with an increased abundance in water-soluble fraction primarily belong to structural proteins, such as collagens, microfibril-associated proteins, glycoproteins, and muscle proteins. It was speculated that the degradation of these structural proteins caused the progressive disintegration of network skeleton of collagen fibres and FMs as well as the gelatinization, thus resulted in the decrease of hardness and shear force. Besides, the degradation of FMs was occurred layer by layer during boiling heating treatment, and the fibrilin-1 outer layer degraded first, followed by the fibrilin-2 core component.
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13
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Wang Y, Tian X, Liu X, Zhang Y, Zhao K, Zhang K, Wang W. Effects of different cooking methods on physicochemical, textural properties of yak meat and its changes with intramuscular connective tissue during in vitro digestion. Food Chem 2023; 422:136188. [PMID: 37119597 DOI: 10.1016/j.foodchem.2023.136188] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2022] [Revised: 03/01/2023] [Accepted: 04/15/2023] [Indexed: 05/01/2023]
Abstract
The effects of vacuum cooking (VC), traditional cooking (TC), and high-pressure cooking (HPC) on the physicochemical properties and texture of yak meat and the digestibility of yak meat and intramuscular connective tissue (IMCT) were investigated. Compared with VC treatment, TC and HPC treatment significantly increased meat cooking loss and meat hardness (P < 0.05). Meanwhile, the carbonyl content of yak meat of TC and HPC was 3.73 nmol/mg protein, and the free sulfhydryl content was 7.93 nmol/mg protein, indicating that more protein was oxidized at higher temperatures. Oxidative aggregation of proteins caused by cooking reduced meat digestibility by about 25%. However, cooking reduced the undigested residue of IMCT and promoted its digestion. Principal component analysis showed that the physicochemical, texture, oxidation, and protein digestibility of TC and HPC meat were similar but significantly different from VC meat.
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Affiliation(s)
- Yang Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Xiaojing Tian
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
| | - Xinzhu Liu
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Yafei Zhang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Kaixuan Zhao
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Kai Zhang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Wenhang Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
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Żurek J, Rudy M, Stanisławczyk R, Duma-Kocan P. The Effect of Kosher Determinants of Beef on Its Color, Texture Profile and Sensory Evaluation. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2023; 20:1378. [PMID: 36674131 PMCID: PMC9858953 DOI: 10.3390/ijerph20021378] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/29/2022] [Revised: 01/09/2023] [Accepted: 01/11/2023] [Indexed: 06/17/2023]
Abstract
Traditional ritual slaughter is an underlying practice in religious Jewish communities and it translates into eating in accordance with core beliefs. This paper aims to comprehensively analyze factors determining the kosher status of beef (sex, slaughter method, and muscle type) and assess their impact on selected quality properties, such as color or texture profile. Sensory evaluation was also performed. The muscles were obtained from 80 carcasses (50% of heifers and 50% of young bulls). The experimental results indicate that each studied kosherness determinant influenced beef quality properties. The process of koshering caused the darkening of beef and lowered the share of color parameters red (a*) and yellow (b*). The influence of the type of slaughter on the values of adhesiveness, gumminess, and chewiness of beef was confirmed; higher values were mostly obtained in the muscles of cattle from kosher slaughter. As to sensory evaluation, the study showed that in the case of muscle type, the sex and slaughter method positively influenced only some of the properties.
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Affiliation(s)
- Jagoda Żurek
- Department of Financial Markets and Public Finance, Institute of Economics and Finance, College of Social Sciences, University of Rzeszow, Cwiklinskiej 2, 35-601 Rzeszów, Poland;
| | - Mariusz Rudy
- Department of Agricultural Processing and Commodity Science, Institute of Food and Nutrition Technology, College of Natural Sciences, University of Rzeszow, Zelwerowicza 4, 35-601 Rzeszów, Poland; (R.S.); (P.D.-K.)
| | - Renata Stanisławczyk
- Department of Agricultural Processing and Commodity Science, Institute of Food and Nutrition Technology, College of Natural Sciences, University of Rzeszow, Zelwerowicza 4, 35-601 Rzeszów, Poland; (R.S.); (P.D.-K.)
| | - Paulina Duma-Kocan
- Department of Agricultural Processing and Commodity Science, Institute of Food and Nutrition Technology, College of Natural Sciences, University of Rzeszow, Zelwerowicza 4, 35-601 Rzeszów, Poland; (R.S.); (P.D.-K.)
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15
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Role of Intramuscular Connective Tissue in Water Holding Capacity of Porcine Muscles. Foods 2022; 11:foods11233835. [PMID: 36496643 PMCID: PMC9738884 DOI: 10.3390/foods11233835] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2022] [Revised: 11/08/2022] [Accepted: 11/12/2022] [Indexed: 11/29/2022] Open
Abstract
BACKGROUND This study evaluated the influence of intramuscular connective tissue (IMCT) on structural shrinkage and water loss during cooking. Longissimus thoracis (LT), semimembranosus (SM) and semitendinosus (ST) muscles were cut and boiled for 30 min in boiling water, followed by detection of water holding capacity (WHC), tenderness, fiber volume shrinkage and protein denaturation. RESULTS Compared with LT and SM, ST had the best WHC and lowest WBSF and area shrinkage ratio. The mobility of immobilized water (T22) was key to holding the water of meat. ST contained the highest content of total and heat-soluble collagen. On the contrary, ST showed the lowest content of cross-links and decorin, which indicate the IMCT strength of ST is weaker than the other two. The heat-soluble collagen is positively correlated to T22. CONCLUSIONS The shrinkage of heat-insoluble IMCT on WHC and WBSF may partly depend on the structural strength changes of IMCT components rather than solely caused by quantitative changes of IMCT.
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iPSC Technology: An Innovative Tool for Developing Clean Meat, Livestock, and Frozen Ark. Animals (Basel) 2022; 12:ani12223187. [PMID: 36428414 PMCID: PMC9686897 DOI: 10.3390/ani12223187] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2022] [Revised: 11/09/2022] [Accepted: 11/11/2022] [Indexed: 11/19/2022] Open
Abstract
Induced pluripotent stem cell (iPSC) technology is an emerging technique to reprogram somatic cells into iPSCs that have revolutionary benefits in the fields of drug discovery, cellular therapy, and personalized medicine. However, these applications are just the tip of an iceberg. Recently, iPSC technology has been shown to be useful in not only conserving the endangered species, but also the revival of extinct species. With increasing consumer reliance on animal products, combined with an ever-growing population, there is a necessity to develop alternative approaches to conventional farming practices. One such approach involves the development of domestic farm animal iPSCs. This approach provides several benefits in the form of reduced animal death, pasture degradation, water consumption, and greenhouse gas emissions. Hence, it is essentially an environmentally-friendly alternative to conventional farming. Additionally, this approach ensures decreased zoonotic outbreaks and a constant food supply. Here, we discuss the iPSC technology in the form of a "Frozen Ark", along with its potential impact on spreading awareness of factory farming, foodborne disease, and the ecological footprint of the meat industry.
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17
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Shen J, Zhang W, Jiang Q, Gao P, Xu Y, Xia W. The role of cathepsin L on structural changes of collagen fibers involved in textural deterioration of chilled grass carp (Ctenopharyngodon idella) fillets. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:5858-5866. [PMID: 35426126 DOI: 10.1002/jsfa.11935] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/20/2022] [Revised: 04/10/2022] [Accepted: 04/14/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Textural deterioration is a serious problem in chilled fish flesh. Cysteine proteinases are proposed to participate in disintegration of collagen fibers during this process, while its mechanism remains elusive. In the present study, a cysteine proteinase was purified from grass carp muscle and identified by mass spectrometry, and its effect on structural changes of collagen fibers was investigated. RESULTS During storage at 4 °C, cysteine proteinase activity in fillets increased to 1.53-fold at day 5 and maintained a high level later, and this variable was related to a decline in shear force and an increase in drip loss. A 29 kDa cysteine proteinase was purified through ammonium sulfate precipitation and column chromatography, and identified as cathepsin L. Cathepsin L caused collagen fibers to partly disintegrate into fibril bundles and individual fibrils at 48 h, while the triple helical structure of collagen molecules remained stable. Release of soluble proteins and glycosaminoglycans from cathepsin L-treated collagen fibers was time dependent, coinciding with a release of 4.12 ± 0.13% and 8.57 ± 0.03% at 48 h respectively. However, 0.85 ± 0.02% of hydroxyproline was freed from cathepsin L-treated collagen fibers at 48 h. Furthermore, scanning electron microscopy revealed that the inhibitory effect of cathepsin L could retard the destruction of intramuscular connective tissues (IMCTs). CONCLUSION These results indicated that cathepsin L might be involved in collagen fiber breakdown by degrading collagen-associated proteoglycans during textural deterioration of grass carp. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Jiandong Shen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Wei Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Qixing Jiang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Pei Gao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
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18
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Bruce HL, Khaliq M, Puente J, Samanta SS, Roy BC. Influence of Canadian beef quality grade and method of intramuscular connective tissue isolation on collagen characteristics of the bovine longissimus thoracis. Meat Sci 2022; 191:108848. [DOI: 10.1016/j.meatsci.2022.108848] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2022] [Revised: 04/12/2022] [Accepted: 05/11/2022] [Indexed: 10/18/2022]
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19
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Effects of Dietary Energy Density in a Fermented Total Mixed Ration Formulated with Different Ratios of Rice Straw and Cassava Pulp on 2- or 14-Day-Aged Meat Quality, Collagen, Fatty Acids, and Ribonucleotides of Native Thai Cattle Longissimus Muscle. Foods 2022; 11:foods11142046. [PMID: 35885289 PMCID: PMC9315666 DOI: 10.3390/foods11142046] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Revised: 07/01/2022] [Accepted: 07/07/2022] [Indexed: 02/06/2023] Open
Abstract
This study investigated the effects of dietary energy density in rice straw and cassava pulp fermented total mixed ration on pH, cooking loss, Warner−Bratzler shear force (WBSF), and collagen content of 2- or 14-d-aged native Thai cattle (NTC) Longissimus thoracic (LT) muscles and fatty acids and ribonucleotides of 2-d-aged LT. Eighteen yearling NTC (Bos indicus) were randomly divided into three dietary treatments (T1 = 8.9, T2 = 9.7, and T3 = 10.5 MJ ME/kg), with six bulls per treatment. The results showed that T1 had the highest WBSF (p < 0.05). However, T2 had similar WBSF to T3 (p > 0.05). With aging, cooking loss increased (p < 0.01), while WBSF decreased (p < 0.01). Insoluble and total collagen decreased with aging (p < 0.05). Dietary energy density had no effect (p > 0.05) on collagen content, ribonucleotides and most fatty acids. However, T1 had more (p < 0.05) decanoic (C10:0), vaccenic (C18:1n9t), trans-linolelaidic (C18:2n6t), eicosatrienoic (C20:3n6), and docosadienoic (C22:2) acids than T2 and T3. In terms of lowest feed cost with comparable tenderness to T2 and highest energy density, T3 may be well suited for feeding NTC. Aging for 14 days improves LT tenderness, but its cooking loss may affect yield and juiciness.
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20
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Physicochemical and quality characteristics of New Zealand goat meat and its ultrastructural features. Food Res Int 2022; 161:111736. [DOI: 10.1016/j.foodres.2022.111736] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2022] [Revised: 06/14/2022] [Accepted: 07/21/2022] [Indexed: 11/24/2022]
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21
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Ismail I, Hwang YH, Bakhsh A, Lee SJ, Lee EY, Kim CJ, Joo ST. Control of sous-vide physicochemical, sensory, and microbial properties through the manipulation of cooking temperatures and times. Meat Sci 2022; 188:108787. [DOI: 10.1016/j.meatsci.2022.108787] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2021] [Revised: 02/26/2022] [Accepted: 03/02/2022] [Indexed: 11/30/2022]
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22
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Florek M, Domaradzki P, Skałecki P, Ryszkowska-Siwko M, Ziomek M, Tajchman K, Gondek M, Pyz-Łukasik R. Content and Solubility of Collagen and Their Relation to Proximate Composition and Shear Force of Meat from Different Anatomical Location in Carcass of European Beaver ( Castor fiber). Foods 2022; 11:foods11091288. [PMID: 35564011 PMCID: PMC9101397 DOI: 10.3390/foods11091288] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2022] [Revised: 04/26/2022] [Accepted: 04/27/2022] [Indexed: 11/16/2022] Open
Abstract
The content and solubility of collagen in the muscle tissue and cooked meat from three anatomical locations (loin, hind leg and shoulder) in carcasses of adult male European beavers and relationships of collagen fractions with proximate composition and shear force were studied. Shoulder muscle tissue contained the highest amount of intramuscular fat, collagen/protein ratio, total and insoluble collagen, and the lowest percentage of soluble collagen. The cooked meat from hind leg contained the lowest amount of total, soluble and insoluble collagen. The percentage of collagen fractions in cooked meat was comparable in all cuts (p > 0.05). The toughest meat was from the shoulder, followed by the hind leg, and the tenderest meat was from the loin (p < 0.01). Shear force of cooked meat was correlated positively with the amount of total collagen, insoluble collagen and its percentage in muscle tissue (0.597, 0.594 and 0.499, p < 0.01), as well as negatively with percentage of soluble collagen (−0.594, p < 0.001). No correlations between the shear force and the content of total collagen and its fractions in cooked meat were found. In conclusion, our results indicate that the amount of total collagen and its fractions in raw muscle tissue of beaver is a better tenderness predictor for cooked meat than their values in heat-treated meat.
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Affiliation(s)
- Mariusz Florek
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland; (M.F.); (P.S.); (M.R.-S.)
| | - Piotr Domaradzki
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland; (M.F.); (P.S.); (M.R.-S.)
- Correspondence: (P.D.); (M.Z.)
| | - Piotr Skałecki
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland; (M.F.); (P.S.); (M.R.-S.)
| | - Małgorzata Ryszkowska-Siwko
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland; (M.F.); (P.S.); (M.R.-S.)
| | - Monika Ziomek
- Department of Food Hygiene of Animal Origin, University of Life Sciences in Lublin, Akademicka 12, 20-950 Lublin, Poland; (M.G.); (R.P.-Ł.)
- Correspondence: (P.D.); (M.Z.)
| | - Katarzyna Tajchman
- Department of Animal Ethology and Wildlife Management, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland;
| | - Michał Gondek
- Department of Food Hygiene of Animal Origin, University of Life Sciences in Lublin, Akademicka 12, 20-950 Lublin, Poland; (M.G.); (R.P.-Ł.)
| | - Renata Pyz-Łukasik
- Department of Food Hygiene of Animal Origin, University of Life Sciences in Lublin, Akademicka 12, 20-950 Lublin, Poland; (M.G.); (R.P.-Ł.)
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Ramírez-Zamudio GD, da Cruz WF, Schoonmaker JP, de Resende FD, Siqueira GR, Neto ORM, Gionbelli TR, Teixeira PD, Rodrigues LM, Gionbelli MP, Ladeira MM. Effect of rumen-protected fat on performance, carcass characteristics and beef quality of the progeny from Nellore cows fed by different planes of nutrition during gestation. Livest Sci 2022. [DOI: 10.1016/j.livsci.2022.104851] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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24
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Shen J, Zhang W, Gao P, Xu Y, Xia W. The role of endogenous serine proteinase on disintegration of collagen fibers from grass carp (Ctenopharyngodon idellus). Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.113003] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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25
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Connecting Heat Tolerance and Tenderness in Bos indicus Influenced Cattle. Animals (Basel) 2022; 12:ani12030220. [PMID: 35158544 PMCID: PMC8833572 DOI: 10.3390/ani12030220] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2021] [Revised: 01/05/2022] [Accepted: 01/14/2022] [Indexed: 12/04/2022] Open
Abstract
Simple Summary Bos indicus (also known as zebu or humped) cattle are heat tolerant and parasite resistant, which is advantageous in hot, humid climates. However, Bos indicus cattle are also known for excitable temperaments, slower growth, and variation in meat quality characteristics. The relationships between thermotolerance, temperament, and meat production traits are poorly understood. Due to its contribution to body weight, muscle may play an important role in determining the thermoregulatory capacity of Bos indicus cattle. Ultimately, defining relationships between muscle metabolism and heat tolerance are necessary in order to enhance tenderness, without sacrificing heat tolerance of Bos indicus breeds. Abstract Bos indicus cattle are widely utilized in tropical and subtropical climates. Their heat tolerance and parasite resistance are integral for beef production in these regions; however, a reputation for excitable temperaments, slower growth, and variation in tenderness has limited their use in commercial beef production. This suggests that there is antagonism between heat tolerance and meat production traits. Meat quality characteristics are determined by the properties of skeletal muscle as well as conditions during slaughter and processing. Thus, it is possible that adaptations related to heat tolerance in the living animal affect tenderness and other meat quality attributes. Since muscle represents a large proportion of body mass, relatively small changes at the cellular level could impact overall heat production of the animal. Specifically, protein degradation and mitochondria function are aspects of organ and cellular metabolism that may help limit heat production and also have a connection to tenderness. Protein degradation postmortem is critical to structural changes that enhance tenderness whereas mitochondria may influence tenderness through their roles in energy metabolism, calcium regulation, cell death signaling, and oxidative stress. This review explores potential relationships between cellular metabolism in vivo and beef quality development in Bos indicus and Bos indicus influenced cattle.
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26
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Odhaib KJ, Al-Hajjar QN, Alallawee MHA. Incorporation of Herbal Plants in the Diet of Ruminants: Effect on Meat Quality. THE IRAQI JOURNAL OF VETERINARY MEDICINE 2021. [DOI: 10.30539/ijvm.v45i1.1036] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023] Open
Abstract
The use of herbal plants as food additives in animal nutrition to enhance meat processing efficiency and meat quality has been reviewed. Today, the consumer demand is safety, nutritive value, taste, uniformity, meat variety, and good appearance of meat products. Thus, to meet the consumers' demand, development of product and research should be improved. Studies have been shown that the use of herbs, spices, and their extracts are of the major interventions, which were adopted in the industry of the meat for improving its quality traits. In the present paper, the most recent literature about use of bioactive compounds in herbal plants for evaluating a number of parameters related to meat quality, including fat content and distribution, water content, water holding capacity, collagen content, pH, tenderness color, lipid oxidation and flavor were reviewed.
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27
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Li X, Ha M, Warner RD, Dunshea FR. Meta-analysis of the relationship between collagen characteristics and meat tenderness. Meat Sci 2021; 185:108717. [PMID: 34839194 DOI: 10.1016/j.meatsci.2021.108717] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Revised: 11/14/2021] [Accepted: 11/16/2021] [Indexed: 11/15/2022]
Abstract
Meta-analysis methods were used to investigate the effects of collagen content, solubility and pyridinoline cross-link content on Warner-Bratzler shear force (WBSF) and sensory tenderness in major meat species. Data was collected from the literature on pork, beef and lamb and analyzed independently for each species. The beef data was categorized into subgroups according to muscle (loin and other muscle) and age (young, <18 months and old, ≥18 months). The results showed that in beef, collagen content and pyridinoline cross-link content were positively correlated with WBSF and negatively with sensory tenderness, while collagen solubility was negatively correlated with WBSF. The correlation coefficients were greater in other beef muscles than loin. Significant correlations between collagen content and tenderness attributes were observed in old beef animals. However, non-significant relationships and large variations were found in pork and lamb. More studies with various muscles and ages are required for an in-depth understanding of the relationship between collagen characteristics and meat tenderness.
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Affiliation(s)
- Xiying Li
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Minh Ha
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Robyn D Warner
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Frank R Dunshea
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia; Faculty of Biological Sciences, University of Leeds, Leeds LS2 9JT, United Kingdom.
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Jin Y, Jiang B, Wang H. Growth performance, meat quality and lipid metabolism in finishing lambs fed diets containing rumen-unprotected and rumen-protected betaine. ITALIAN JOURNAL OF ANIMAL SCIENCE 2021. [DOI: 10.1080/1828051x.2021.1992304] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Yaqian Jin
- Laboratory of Metabolic Manipulation of Herbivorous Animal Nutrition, College of Animal Science and Technology, Yangzhou University, Yangzhou, PR China
| | - Beibei Jiang
- Laboratory of Metabolic Manipulation of Herbivorous Animal Nutrition, College of Animal Science and Technology, Yangzhou University, Yangzhou, PR China
| | - Hongrong Wang
- Laboratory of Metabolic Manipulation of Herbivorous Animal Nutrition, College of Animal Science and Technology, Yangzhou University, Yangzhou, PR China
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29
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Wang Y, Tian X, Liu X, Xing J, Guo C, Du Y, Zhang H, Wang W. Focusing on intramuscular connective tissue: Effect of cooking time and temperature on physical, textual, and structural properties of yak meat. Meat Sci 2021; 184:108690. [PMID: 34656007 DOI: 10.1016/j.meatsci.2021.108690] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2021] [Revised: 09/29/2021] [Accepted: 10/01/2021] [Indexed: 12/20/2022]
Abstract
This study aimed to evaluate the effects of different cooking time (2, 4, and 6 h) and temperature (50, 60, 70, 80, and 90 °C) on physical, textual, and structural properties of longissimus lumborum muscle of yak, and to explore the thermal denaturation process of intramuscular collagen by using a new tool (collagen hybridizing peptide staining, CHP staining). The results showed that tenderness was affected by the interaction of cooking time and temperature and the changes in moisture and collagen composition. In comparison with cooking time, temperature had more obvious effects on cooking loss, moisture content and redness. Scanning electron microscopy showed that as the temperature increased, intramuscular connective tissue gradually degraded, and muscle fibers became more compact. CHP staining showed that the collagen in the perimysium first denatured at 50 °C, and more and more collagen denatured and degraded as the temperature increased.
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Affiliation(s)
- Yang Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Xiaojing Tian
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China.
| | - Xinzhu Liu
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Jinfeng Xing
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Chen Guo
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Yuehong Du
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Huan Zhang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Wenhang Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China.
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Naqvi ZB, Thomson PC, Campbell MA, Latif S, Legako JF, McGill DM, Wynn PC, Friend MA, Warner RD. Sensory and Physical Characteristics of M. biceps femoris from Older Cows Using Ginger Powder (Zingibain) and Sous Vide Cooking. Foods 2021; 10:foods10081936. [PMID: 34441712 PMCID: PMC8391201 DOI: 10.3390/foods10081936] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2021] [Revised: 08/13/2021] [Accepted: 08/16/2021] [Indexed: 11/16/2022] Open
Abstract
This study aimed to evaluate the sensory and physical characteristics of zingibain-injected meat combined with sous vide cooking. M. biceps femoris (BF; n = 12) acquired from 6-7 year old Angus cows were cooked using the sous vide method at 65 °C, for 8 h or 12 h, either with ginger powder (GP) injected in a 2 g/L solution in water (treatment) or un-injected (control). The sensory attributes included flavour, juiciness, tenderness, and physicochemical characteristics were Warner-Bratzler shear (WBSF), hardness, total water content (TWC), cooking loss (CL) and collagen content. A significant improvement in tenderness with injection treatment and cooking time was observed, as evaluated through trained sensory panellists, and reduced WBSF and hardness (p < 0.05 for all). The flavour of the meat was not affected by injection treatment or cooking time (p > 0.05), but juiciness and TWC were reduced with longer cooking times (p < 0.01 for both). Soluble collagen increased with injection treatment and cooking time (both p < 0.05). Moderate to high correlations were found between sensory and physical measurements for tenderness and juiciness. The longer cooking time (12 h) with GP injection treatment caused over tenderization of the meat. The soft texture associated with over-tenderization may be suitable for some specialised consumer markets, for instance, the elderly population with chewing difficulties. Improving the eating quality of low-quality meat from old animals through sous vide cooking and the use of ginger proteases may increase the acceptability of lower value beef, potentially enhancing the commercial value of carcasses typically produced in the beef industry.
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Affiliation(s)
- Zahra B. Naqvi
- School of Agricultural, Environmental and Veterinary Sciences, Charles Sturt University, Boorooma St., Wagga Wagga, NSW 2678, Australia;
- Graham Centre for Agricultural Innovation, Albert Pugsley Place, Wagga Wagga, NSW 2678, Australia; (P.C.T.); (S.L.); (P.C.W.)
- Correspondence: ; Tel.: +61-45-224-6950
| | - Peter C. Thomson
- Graham Centre for Agricultural Innovation, Albert Pugsley Place, Wagga Wagga, NSW 2678, Australia; (P.C.T.); (S.L.); (P.C.W.)
- School of Life and Environmental Sciences, The University of Sydney, Sydney, NSW 2006, Australia
| | - Michael A. Campbell
- School of Agricultural, Environmental and Veterinary Sciences, Charles Sturt University, Boorooma St., Wagga Wagga, NSW 2678, Australia;
- Graham Centre for Agricultural Innovation, Albert Pugsley Place, Wagga Wagga, NSW 2678, Australia; (P.C.T.); (S.L.); (P.C.W.)
| | - Sajid Latif
- Graham Centre for Agricultural Innovation, Albert Pugsley Place, Wagga Wagga, NSW 2678, Australia; (P.C.T.); (S.L.); (P.C.W.)
- National Life Sciences Research Hub, Charles Sturt University, Wagga Wagga, NSW 2795, Australia
| | - Jerrad F. Legako
- Department of Animal and Food Science, Texas Tech University, Lubbock, TX 79409, USA;
| | - David M. McGill
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia; (D.M.M.); (R.D.W.)
| | - Peter C. Wynn
- Graham Centre for Agricultural Innovation, Albert Pugsley Place, Wagga Wagga, NSW 2678, Australia; (P.C.T.); (S.L.); (P.C.W.)
| | - Michael A. Friend
- Office of the Pro Vice-Chancellor (Research and Innovation), Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia;
| | - Robyn D. Warner
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia; (D.M.M.); (R.D.W.)
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31
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Warner RD, Wheeler TL, Ha M, Li X, Bekhit AED, Morton J, Vaskoska R, Dunshea FR, Liu R, Purslow P, Zhang W. Meat tenderness: advances in biology, biochemistry, molecular mechanisms and new technologies. Meat Sci 2021; 185:108657. [PMID: 34998162 DOI: 10.1016/j.meatsci.2021.108657] [Citation(s) in RCA: 53] [Impact Index Per Article: 17.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2021] [Revised: 08/09/2021] [Accepted: 08/10/2021] [Indexed: 12/17/2022]
Abstract
Meat tenderness is an important quality trait critical to consumer acceptance, and determines satisfaction, repeat purchase and willingness-to-pay premium prices. Recent advances in tenderness research from a variety of perspectives are presented. Our understanding of molecular factors influencing tenderization are discussed in relation to glycolysis, calcium release, protease activation, apoptosis and heat shock proteins, the use of proteomic analysis for monitoring changes, proteomic biomarkers and oxidative/nitrosative stress. Each of these structural, metabolic and molecular determinants of meat tenderness are then discussed in greater detail in relation to animal variation, postmortem influences, and changes during cooking, with a focus on recent advances. Innovations in postmortem technologies and enzymes for meat tenderization are discussed including their potential commercial application. Continued success of the meat industry relies on ongoing advances in our understanding, and in industry innovation. The recent advances in fundamental and applied research on meat tenderness in relation to the various sectors of the supply chain will enable such innovation.
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Affiliation(s)
- Robyn D Warner
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, Melbourne University, Parkville 3010, Australia.
| | - Tommy L Wheeler
- U.S. Department of Agriculture, Agricultural Research Service, U.S. Meat Animal Research Center, Clay Center, Nebraska 68933, USA
| | - Minh Ha
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, Melbourne University, Parkville 3010, Australia
| | - Xin Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | | | - James Morton
- Department of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, Christchurch, New Zealand
| | - Rozita Vaskoska
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, Melbourne University, Parkville 3010, Australia
| | - Frank R Dunshea
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, Melbourne University, Parkville 3010, Australia; Faculty of Biological Sciences, University of Leeds, Leeds LS2 9JT, United Kingdom
| | - Rui Liu
- School of Food Science and Technology, Yangzhou University, Yangzhou, Jiangsu 225127, PR China
| | - Peter Purslow
- Tandil Centre for Veterinary Investigation (CIVETAN), National University of Central Buenos Aires Province, Tandil B7001BBO, Argentina
| | - Wangang Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
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32
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Cheng H, Song S, Kim GD. Frozen/thawed meat quality associated with muscle fiber characteristics of porcine longissimus thoracis et lumborum, psoas major, semimembranosus, and semitendinosus muscles. Sci Rep 2021; 11:13354. [PMID: 34172812 PMCID: PMC8233445 DOI: 10.1038/s41598-021-92908-3] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2020] [Accepted: 06/17/2021] [Indexed: 11/09/2022] Open
Abstract
To evaluate the relationship between muscle fiber characteristics and the quality of frozen/thawed pork meat, four different muscles, M. longissimus thoracis et lumborum (LTL), M. psoas major (PM), M. semimembranosus (SM), and M. semitendinosus (ST), were analyzed from twenty carcasses. Meat color values (lightness, redness, yellowness, chroma, and hue) changed due to freezing/thawing in LTL, which showed larger IIAX, IIX, and IIXB fibers than found in SM (P < 0.05). SM and ST showed a significant decrease in purge loss and an increase in shear force caused by freezing/thawing (P < 0.05). Compared with LTL, SM contains more type IIXB muscle fibers and ST had larger muscle fibers I and IIA (P < 0.05). PM was the most stable of all muscles, since only its yellowness and chroma were affected by freezing/thawing (P < 0.05). These results suggest that pork muscle fiber characteristics of individual cuts must be considered to avoid quality deterioration during frozen storage.
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Affiliation(s)
- Huilin Cheng
- Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang, 25354, Republic of Korea
| | - Sumin Song
- Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang, 25354, Republic of Korea
| | - Gap-Don Kim
- Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang, 25354, Republic of Korea. .,Institutes of Green Bio Science and Technology, Seoul National University, Pyeongchang, 25354, Republic of Korea.
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33
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Zheng YY, Zhou CY, Wang C, Ding DM, Wang JJ, Li CB, Zhou GH. Evaluating the effect of cooking temperature and time on collagen characteristics and the texture of hog maw. J Texture Stud 2021; 52:207-218. [PMID: 33368297 DOI: 10.1111/jtxs.12580] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2020] [Revised: 12/17/2020] [Accepted: 12/17/2020] [Indexed: 12/01/2022]
Abstract
This study evaluated the texture of hog maw and the degradation of Types I and III collagen in the intramuscular connective tissue (IMCT) of hog maw at different cooking temperatures (75-95°C) and times (50-130 min). The cooking loss, shear force, collagen content, collagen solubility, and IMCT strength of hog maw cooked in water baths were measured. The instrumental texture profile analysis showed that the brittleness, springiness, chewiness and hardness of the cooked hog maw significantly increased with the increase of cooking temperature, while the hardness, springiness and chewiness increased first and then decreased with increasing cooking time. Cooking loss exhibited a 38% increase between the raw meat and meat cooked at 95°C. The collagen solubility significantly increased from 5.5 mg/g for raw meat to 8.6 mg/g for meat cooked at 95°C, accompanied by decreases in the shear force and IMCT strength associated with the increase in cooking temperature and time. These results show that the texture and collagen characteristics of hog maw are dramatically affected by the cooking temperature and time. Sodium dodecyl sulfate electrophoresis and immunofluorescence staining further showed that collagen degradation occurred after cooking, and the degradation of Type I collagen was higher than that of Type III collagen. These results indicated that the degradation of Type I collagen was mainly responsible for the sensory and textural improvements of the cooked hog maw.
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Affiliation(s)
- Yan-Yan Zheng
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, People's Republic of China
| | - Chang-Yu Zhou
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, People's Republic of China
| | - Chong Wang
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, People's Republic of China
| | - Da-Ming Ding
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, People's Republic of China
| | - Juan-Juan Wang
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, People's Republic of China
| | - Chun-Bao Li
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, People's Republic of China
| | - Guang-Hong Zhou
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, People's Republic of China
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34
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Costa TC, Du M, Nascimento KB, Galvão MC, Meneses JAM, Schultz EB, Gionbelli MP, Duarte MDS. Skeletal Muscle Development in Postnatal Beef Cattle Resulting from Maternal Protein Restriction during Mid-Gestation. Animals (Basel) 2021; 11:ani11030860. [PMID: 33803518 PMCID: PMC8003034 DOI: 10.3390/ani11030860] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2021] [Revised: 03/08/2021] [Accepted: 03/12/2021] [Indexed: 12/23/2022] Open
Abstract
We aimed to investigate the effects of maternal protein restriction during mid-gestation on the skeletal muscle composition of the offspring. In the restriction treatment (RES, n = 9), cows were fed a basal diet, while in the control (CON, n = 9) group cows received the same RES diet plus the protein supplement during mid-gestation (100-200d). Samples of Longissimus dorsi muscle were collected from the offspring at 30d and 450d postnatal. Muscle fiber number was found to be decreased as a result of maternal protein restriction and persisted throughout the offspring's life (p < 0.01). The collagen content was enhanced (p < 0.05) due to maternal protein restriction at 30d. MHC2X mRNA expression tended to be higher (p = 0.08) in RES 30d offspring, however, no difference (p > 0.05) was found among treatments at 450d. Taken together, our results suggest that maternal protein restriction during mid-gestation has major and persistent effects by reducing muscle fiber formation and may slightly increase collagen accumulation in the skeletal muscle of the offspring. Although maternal protein restriction may alter the muscle fiber metabolism by favoring the establishment of a predominant glycolytic metabolism, the postnatal environment may be a determinant factor that establishes the different proportion of muscle fiber types.
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Affiliation(s)
- Thais Correia Costa
- Department of Animal Science, Universidade Federal de Viçosa, Viçosa MG 3657-000, Brazil;
- Muscle Biology and Nutrigenomics Laboratory, Universidade Federal de Viçosa, Viçosa MG 3657-000, Brazil
| | - Min Du
- Department of Animal Sciences, Washington State University, Pullman, WA 99163, USA;
| | - Karolina Batista Nascimento
- Department of Animal Science, Universidade Federal de Lavras, Lavras MG 37200-900, Brazil; (K.B.N.); (M.C.G.); (J.A.M.M.); (M.P.G.)
| | - Matheus Castilho Galvão
- Department of Animal Science, Universidade Federal de Lavras, Lavras MG 37200-900, Brazil; (K.B.N.); (M.C.G.); (J.A.M.M.); (M.P.G.)
| | - Javier Andrés Moreno Meneses
- Department of Animal Science, Universidade Federal de Lavras, Lavras MG 37200-900, Brazil; (K.B.N.); (M.C.G.); (J.A.M.M.); (M.P.G.)
| | - Erica Beatriz Schultz
- Department of Animal Science, Universidade Federal Rural do Rio de Janeiro, Seropédica RJ 23897-000, Brazil;
| | - Mateus Pies Gionbelli
- Department of Animal Science, Universidade Federal de Lavras, Lavras MG 37200-900, Brazil; (K.B.N.); (M.C.G.); (J.A.M.M.); (M.P.G.)
| | - Marcio de Souza Duarte
- Department of Animal Science, Universidade Federal de Viçosa, Viçosa MG 3657-000, Brazil;
- Muscle Biology and Nutrigenomics Laboratory, Universidade Federal de Viçosa, Viçosa MG 3657-000, Brazil
- Correspondence: ; Tel.: +55-(31)-3612-4636
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35
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Modzelewska-Kapituła M, Tkacz K, Nogalski Z. The influence of muscle, ageing and thermal treatment method on the quality of cooked beef. Journal of Food Science and Technology 2021; 59:123-132. [PMID: 35068558 PMCID: PMC8758849 DOI: 10.1007/s13197-021-04993-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 11/03/2020] [Accepted: 01/20/2021] [Indexed: 12/02/2022]
Abstract
The study was undertaken to investigate the effect of muscle, thermal treatment, and ageing on the beef quality. The longissimus lumborum (LL) and semimembranosus (SM) muscles were taken from Holstein–Friesian young bull carcasses then subjected to steam-cooking and sous-vide after 9 and 14-d wet ageing. It was shown that characteristics of cooked beef were the most significantly affected by thermal treatment method. Using sous-vide provided beef with lower shear force and cooking loss values, darker, and more red colour and more beneficial sensory quality. LL and SM muscles showed a similar quality when subjected to the same thermal treatment method after the same ageing time. It is possible to obtain juicy and tender beef from Holstein–Friesian bulls after 9-d ageing and sous-vide treatment.
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Affiliation(s)
- Monika Modzelewska-Kapituła
- Department of Meat Technology and Chemistry, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-719, Olsztyn, Poland
| | - Katarzyna Tkacz
- Department of Meat Technology and Chemistry, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-719, Olsztyn, Poland
| | - Zenon Nogalski
- Department of Cattle Breeding and Milk Evaluation, Faculty of Animal Bioengineering, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, 10-719, Olsztyn, Poland
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36
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Latorre ME, Velazquez DE. Effects of thermal treatment on collagen present in bovine M. Semitendinosus intramuscular connective tissue. Analysis of the chemical, thermal and mechanical properties. FOOD STRUCTURE 2021. [DOI: 10.1016/j.foostr.2020.100165] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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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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38
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Shen J, Yu D, Gao P, Xu Y, Jiang Q, Xia W. Relevance of collagen solubility and gelatinolytic proteinase activity for texture softening in chilled grass carp (
Ctenopharyngodon idellus
) fillets. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14805] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Jiandong Shen
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi214122China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Wuxi214122China
| | - Dawei Yu
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi214122China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Wuxi214122China
| | - Pei Gao
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi214122China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Wuxi214122China
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi214122China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Wuxi214122China
| | - Qixing Jiang
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi214122China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Wuxi214122China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi214122China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Wuxi214122China
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39
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A computational multiscale modeling framework for investigating the mechanical properties of meat. FOOD STRUCTURE 2020. [DOI: 10.1016/j.foostr.2020.100161] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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40
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Purslow PP. The Structure and Role of Intramuscular Connective Tissue in Muscle Function. Front Physiol 2020; 11:495. [PMID: 32508678 PMCID: PMC7248366 DOI: 10.3389/fphys.2020.00495] [Citation(s) in RCA: 77] [Impact Index Per Article: 19.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2019] [Accepted: 04/23/2020] [Indexed: 12/12/2022] Open
Abstract
Extracellular matrix (ECM) structures within skeletal muscle play an important, but under-appreciated, role in muscle development, function and adaptation. Each individual muscle is surrounded by epimysial connective tissue and within the muscle there are two distinct extracellular matrix (ECM) structures, the perimysium and endomysium. Together, these three ECM structures make up the intramuscular connective tissue (IMCT). There are large variations in the amount and composition of IMCT between functionally different muscles. Although IMCT acts as a scaffold for muscle fiber development and growth and acts as a carrier for blood vessels and nerves to the muscle cells, the variability in IMCT between different muscles points to a role in the variations in active and passive mechanical properties of muscles. Some traditional measures of the contribution of endomysial IMCT to passive muscle elasticity relied upon tensile measurements on single fiber preparations. These types of measurements may now be thought to be missing the important point that endomysial IMCT networks within a muscle fascicle coordinate forces and displacements between adjacent muscle cells by shear and that active contractile forces can be transmitted by this route (myofascial force transmission). The amount and geometry of the perimysial ECM network separating muscle fascicles varies more between different muscle than does the amount of endomysium. While there is some evidence for myofascial force transmission between fascicles via the perimysium, the variations in this ECM network appears to be linked to the amount of shear displacements between fascicles that must necessarily occur when the whole muscle contracts and changes shape. Fast growth of muscle by fiber hypertrophy is not always associated with a high turnover of ECM components, but slower rates of growth and muscle wasting may be associated with IMCT remodeling. A hypothesis arising from this observation is that the level of cell signaling via shear between integrin and dystroglycan linkages on the surface of the muscle cells and the overlying endomysium may be the controlling factor for IMCT turnover, although this idea is yet to be tested.
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Affiliation(s)
- Peter P Purslow
- Centro de Investigacion Veterinaria de Tandil, Facultad de Ciencias Veterinarias, Universidad Nacional del Centro de la Provincia de Buenos Aires, Tandil, Argentina
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Hasegawa Y, Hara T, Kawasaki T, Yamada M, Watanabe T, Iwasaki T. Effect of wooden breast on postmortem changes in chicken meat. Food Chem 2020; 315:126285. [PMID: 32007816 DOI: 10.1016/j.foodchem.2020.126285] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2019] [Revised: 12/19/2019] [Accepted: 01/21/2020] [Indexed: 10/25/2022]
Abstract
Wooden breast is a common problem in the poultry industry, occurring when broiler breast meat becomes rubber-like and extremely hard. Unclear points remain regarding the mechanical strength changes caused by post-mortem biochemical changes in wooden breasts. This study aimed to investigate this knowledge gap. We found endogenous protease activity to be high in wooden breasts and observed a 30 kDa fragment of troponin T (an indicator of postmortem tenderness) from day 1 postmortem. The amount of intramuscular connective tissue in wooden breasts was greater than that of normal breast meat, particularly in the perimysium. The intramuscular connective tissue structure and quantity significantly affect the mechanical strength of meat. It became clear that the wooden breasts are much more mechanically stronger than normal breasts at postmortem day 5 because the large amount of intramuscular connective tissue in the wooden breasts has hardly changed even 5 days postmortem.
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Affiliation(s)
- Yasuhiro Hasegawa
- Department of Food Science and Human Wellness, Rakuno Gakuen University, Hokkaido, Japan
| | - Takayuki Hara
- Department of Food Science and Human Wellness, Rakuno Gakuen University, Hokkaido, Japan
| | - Takeshi Kawasaki
- Research Office Concerning the Health of Humans and Birds, Abashiri, Hokkaido, Japan
| | - Michi Yamada
- Department of Sustainable Agriculture, Rakuno Gakuen University, Ebetsu, Hokkaido, Japan
| | - Takafumi Watanabe
- School of Veterinary Medicine, Rakuno Gakuen University, Ebetsu, Hokkaido, Japan
| | - Tomohito Iwasaki
- Department of Food Science and Human Wellness, Rakuno Gakuen University, Hokkaido, Japan.
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42
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Christensen S, Monteavaro C, Purslow PP. Single-nucleotide polymorphisms for matrix metalloprotease-1 can affect perimysial strength and intramuscular fat content but not growth rate of cattle. ANIMAL PRODUCTION SCIENCE 2020. [DOI: 10.1071/an18789] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Context
Single-nucleotide polymorphisms (SNPs) in the gene coding for matrix metalloprotease-1 (MMP-1) are known to affect the level of intramuscular fat found in cattle. As well as a signalling molecule affecting adipogenesis, MMP-1 is a major collagenase involved in the turnover of connective tissue.
Aims
The aim of the work was to assess whether SNPs in the gene for MMP-1 may affect the mechanical properties of intramuscular connective tissue, and therefore meat texture.
Methods
Allelic frequencies of three SNPs for MMP-1 were determined in a group of black Aberdeen Angus cattle whose growth characteristics had been traced for 450 days before slaughter. Associations between the alleles of each of the three SNPs and growth rate, killing out percentage, half-carcass weight, intramuscular fat content, cooking loss, strength of perimysium in cooked M. semitendinosus and Warner–Bratzler peak force of cooked M. longissimus dorsi were studied.
Key results
None of the SNPs studied had any effect on growth curves, and only one SNP (ss77831914) showed differences in half-carcass weight between alleles. Carcass yield and killing out percentage showed a small difference between alleles of ss7783924. No effects were found on the Warner–Bratzler peak force of M. longissimus dorsi cooked to 70°C. Two SNPs (ss77831914 and ss77831924) showed significant differences between alleles in the raw strength of perimysium in M. semitendinosus and the amount of intramuscular fat.
Conclusions
Commonly occurring SNPs of the major collagenase MMP-1 can affect the strength of intramuscular connective tissue as well as intramuscular fat content. Although these differences in connective tissue strength do not influence Warner–Bratzler measures of toughness at a cooking temperature of 70°C, they may contribute to differences in toughness in low-temperature, long-time cooking.
Implications
Because none of the SNPs had effects on the growth curves of the cattle studied, selection of animals with the relevant alleles of SNPs ss77831914 ss77831924 could be used to produce more tender meat without affecting carcass yield.
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Islam K, Mahbub SB, Clement S, Guller A, Anwer AG, Goldys EM. Autofluorescence excitation-emission matrices as a quantitative tool for the assessment of meat quality. JOURNAL OF BIOPHOTONICS 2020; 13:e201900237. [PMID: 31587525 DOI: 10.1002/jbio.201900237] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/16/2019] [Revised: 09/26/2019] [Accepted: 09/29/2019] [Indexed: 06/10/2023]
Abstract
Commercially produced meat is currently graded by a complex and partly subjective multiparameter methodology; a quantitative method of grading, using small samples would be desirable. Here, we investigate the correlation between commercial grades of beef and spectral signatures of native fluorophores in such small samples. Beef samples of different commercial grades were characterized by fluorescence spectroscopy complemented by biochemical and histological assessment. The excitation-emission matrices of the specimens reveal five prominent native autofluorescence signatures in the excitation range from 250 to 350 nm, derived mainly from tryptophan and intramuscular fat. We found that these signatures reflect meat grade and can be used for its determination.
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Affiliation(s)
- Kashif Islam
- ARC Centre of Excellence Centre for Nanoscale Biophotonics, Macquarie University, Sydney, New South Wales, Australia
| | - Saabah B Mahbub
- ARC Centre of Excellence Centre for Nanoscale Biophotonics, Macquarie University, Sydney, New South Wales, Australia
- Graduate School of Biomedical Engineering, University of New South Wales, Sydney, New South Wales, Australia
| | - Sandhya Clement
- ARC Centre of Excellence Centre for Nanoscale Biophotonics, Macquarie University, Sydney, New South Wales, Australia
- Graduate School of Biomedical Engineering, University of New South Wales, Sydney, New South Wales, Australia
| | - Anna Guller
- ARC Centre of Excellence Centre for Nanoscale Biophotonics, Macquarie University, Sydney, New South Wales, Australia
- Graduate School of Biomedical Engineering, University of New South Wales, Sydney, New South Wales, Australia
- Sechenov University, Moscow, Russia
| | - Ayad G Anwer
- ARC Centre of Excellence Centre for Nanoscale Biophotonics, Macquarie University, Sydney, New South Wales, Australia
| | - Ewa M Goldys
- ARC Centre of Excellence Centre for Nanoscale Biophotonics, Macquarie University, Sydney, New South Wales, Australia
- Graduate School of Biomedical Engineering, University of New South Wales, Sydney, New South Wales, Australia
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44
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Merayo M, Pighin D, Grigioni G. Meat quality traits and feeding distillers grains to cattle: a review. ANIMAL PRODUCTION SCIENCE 2020. [DOI: 10.1071/an18382] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Livestock management and meat production involve a series of steps that affect meat quality. Animal genetics, nutrition and diets, slaughter procedures and meat-preservation conditions are some of the parameters that should be controlled to maintain meat quality. In regard to animal nutrition and diets, novel ingredients are increasingly used, distillers grains (DG) being an example. DG are obtained as a co-product from bioethanol production and comprise the fat, protein, fibre and micronutrient portion of the grains. Many papers have studied the inclusion of DG in finishing diets and their effect on growth performance and meat characteristics, but a review on the effects on meat quality is needed. Feeding with DG influences beef colour; nevertheless, a relationship between the level of inclusion and colour development has not been established yet. In addition, feeding DG-inclusion diets sometimes increases meat discoloration during retail display. Also, the composition of fatty acids is modified since total polyunsaturated fatty acid content in meat increases with the inclusion of DG in finishing diets. This increment in polyunsaturated fatty acid content is likely to contribute to lipid oxidation processes and might be related to meat discoloration due to myoglobin oxidation. However, meat tenderness has not been modified in most of the cases. This review focused on recent studies on DG inclusion, animal performance and meat quality. Key points that need further research are also identified and discussed.
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Velázquez DE, Latorre ME. Physicochemical, thermal and mechanical characterization study of perimysial collagen of two bovine muscles. Int J Biol Macromol 2019; 136:404-409. [PMID: 31202843 DOI: 10.1016/j.ijbiomac.2019.06.092] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2019] [Revised: 06/11/2019] [Accepted: 06/13/2019] [Indexed: 10/26/2022]
Abstract
Chemical, thermal and mechanical collagen characteristics of intramuscular perimysial connective tissue (IMCT) from bovine Semitendinosus (ST) and Pectoralis profundus (PP) muscles were studied. Furthermore, these collagen characteristics in presence/absence of other extracellular matrix components were analyzed for both muscles. Differences between muscles were observed for collagen content; all IMCT-PP perimysial samples were higher than ST samples. In addition, for both muscles, IMCT-alkali resistant samples allowed the highest trypsin soluble collagen. The main differences between muscles were recorder for thermal and mechanical properties. The denaturation of collagen in the perimysium evidenced differences in total denaturation energy (ΔH) and peak temperatures (Tp). The ΔH resulted higher for IMCT-PP than for IMCT-ST tissues in all samples. By the tensile test it was observed that the maximum loads were constant and higher in all PP samples. In the FTIR assay, the peaks for the main amides were registered in both tissues. However, slight differences between ST and PP-IMCT were detected on hydrogen bond interactions and in secondary structure of the protein. The results reinforce the hypothesis of the presence of different IMCT-perimysial-collagen pools. In this study, chemical, thermal and mechanical characteristics were considered and quantified. However, the mechanical function and development of muscle in-vivo could be the main influence on the extracellular collagen characteristics as well as its interactions with non-collagen compounds. Its formation is essential for muscle function.
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Affiliation(s)
- Diego E Velázquez
- Consejo Nacional de Investigaciones Científicas y Tecnológicas (CONICET), Argentina; Instituto de Física de Materiales Tandil (IFIMAT), Facultad de Ciencias Exactas, Universidad Nacional del Centro de la Provincia de Buenos Aires (UNCPBA), Tandil, Argentina
| | - María E Latorre
- Consejo Nacional de Investigaciones Científicas y Tecnológicas (CONICET), Argentina; Departamento de Tecnología y Calidad de los Alimentos, Facultad de Ciencias Veterinarias, UNCPBA, Tandil, Argentina.
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Mikołajczak B, Iwańska E, Spychaj A, Danyluk B, Montowska M, Grześ B, Banach JK, Żywica R, Pospiech E. An analysis of the influence of various tenderising treatments on the tenderness of meat from Polish Holstein-Friesian bulls and the course of changes in collagen. Meat Sci 2019; 158:107906. [PMID: 31398624 DOI: 10.1016/j.meatsci.2019.107906] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2019] [Revised: 07/17/2019] [Accepted: 07/30/2019] [Indexed: 01/08/2023]
Abstract
The aim of the study was to analyse the influence of tenderising treatments applied to the carcasses of Polish Holstein-Friesian (PHF) bulls of Black-and-White variety on the process of meat tenderisation and to assess the role of collagen in this process. The research was carried out on m. longissimus thoracis et lumborum. The carcasses were subjected to high-voltage electrical stimulation (ES), conditioning (CD), and both treatments together (ES + CD). The carcasses which were only refrigerated were the control group. The content of collagen in meat, its solubility, the share of the polypeptide subunits α1(I)CB7 and α1(I)CB8 of type I collagen and α1(III)CB5 of type III collagen were also analysed. ES with and without CD significantly accelerated the meat tenderisation and increased collagen solubility. CD always caused the degradation of type I collagen subunits, especially the α1(I)CB7 subunit. However, CD had significantly lesser influence on the rate of meat tenderisation than ES.
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Affiliation(s)
- B Mikołajczak
- Department of Meat Technology, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland.
| | - E Iwańska
- Department of Meat Technology, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland
| | - A Spychaj
- Department of Meat Technology, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland
| | - B Danyluk
- Department of Meat Technology, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland
| | - M Montowska
- Department of Meat Technology, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland
| | - B Grześ
- Department of Meat and Fat Technology, prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology in Warsaw, ul. Rakowiecka 36, 02-532 Warsaw, Poland
| | - J K Banach
- Department of Commodity Science, Faculty of Economics, University of Warmia and Mazury in Olsztyn, Pl. Cieszyński 1, 10-975 Olsztyn, Poland
| | - R Żywica
- Department of Commodity Science, Faculty of Economics, University of Warmia and Mazury in Olsztyn, Pl. Cieszyński 1, 10-975 Olsztyn, Poland
| | - E Pospiech
- Department of Meat Technology, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland
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Beef Tenderness Prediction by a Combination of Statistical Methods: Chemometrics and Supervised Learning to Manage Integrative Farm-To-Meat Continuum Data. Foods 2019; 8:foods8070274. [PMID: 31336646 PMCID: PMC6678335 DOI: 10.3390/foods8070274] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2019] [Revised: 07/15/2019] [Accepted: 07/19/2019] [Indexed: 01/24/2023] Open
Abstract
This trial aimed to integrate metadata that spread over farm-to-fork continuum of 110 Protected Designation of Origin (PDO)Maine-Anjou cows and combine two statistical approaches that are chemometrics and supervised learning; to identify the potential predictors of beef tenderness analyzed using the instrumental Warner-Bratzler Shear force (WBSF). Accordingly, 60 variables including WBSF and belonging to 4 levels of the continuum that are farm-slaughterhouse-muscle-meat were analyzed by Partial Least Squares (PLS) and three decision tree methods (C&RT: classification and regression tree; QUEST: quick, unbiased, efficient regression tree and CHAID: Chi-squared Automatic Interaction Detection) to select the driving factors of beef tenderness and propose predictive decision tools. The former method retained 24 variables from 59 to explain 75% of WBSF. Among the 24 variables, six were from farm level, four from slaughterhouse level, 11 were from muscle level which are mostly protein biomarkers, and three were from meat level. The decision trees applied on the variables retained by the PLS model, allowed identifying three WBSF classes (Tender (WBSF ≤ 40 N/cm2), Medium (40 N/cm2 < WBSF < 45 N/cm2), and Tough (WBSF ≥ 45 N/cm2)) using CHAID as the best decision tree method. The resultant model yielded an overall predictive accuracy of 69.4% by five splitting variables (total collagen, µ-calpain, fiber area, age of weaning and ultimate pH). Therefore, two decision model rules allow achieving tender meat on PDO Maine-Anjou cows: (i) IF (total collagen < 3.6 μg OH-proline/mg) AND (µ-calpain ≥ 169 arbitrary units (AU)) AND (ultimate pH < 5.55) THEN meat was very tender (mean WBSF values = 36.2 N/cm2, n = 12); or (ii) IF (total collagen < 3.6 μg OH-proline/mg) AND (µ-calpain < 169 AU) AND (age of weaning < 7.75 months) AND (fiber area < 3100 µm2) THEN meat was tender (mean WBSF values = 39.4 N/cm2, n = 30).
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48
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Latorre ME, Palacio MI, Velázquez DE, Purslow PP. Specific effects on strength and heat stability of intramuscular connective tissue during long time low temperature cooking. Meat Sci 2019; 153:109-116. [DOI: 10.1016/j.meatsci.2019.03.016] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2018] [Revised: 03/21/2019] [Accepted: 03/22/2019] [Indexed: 01/23/2023]
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49
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Ben-Arye T, Levenberg S. Tissue Engineering for Clean Meat Production. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2019. [DOI: 10.3389/fsufs.2019.00046] [Citation(s) in RCA: 75] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
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50
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Gagaoua M, Picard B, Monteils V. Assessment of cattle inter-individual cluster variability: the potential of continuum data from the farm-to-fork for ultimate beef tenderness management. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:4129-4141. [PMID: 30767219 DOI: 10.1002/jsfa.9643] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/23/2019] [Revised: 02/11/2019] [Accepted: 02/13/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND This study implemented a holistic approach based on the farm-to-fork data at the four levels of the continuum (farm - slaughterhouse - muscle - meat) to study the inter-individual cluster variability of beef tenderness. For that, 171 young bulls were selected on a large database of 480 animals according to the industrial expectations based on animal and carcass characteristics. The targeted factors were age at slaughter (14; 20 months), carcass weight (370; 470 kg), EUROP conformation (7; 15) and fatness (2.5; 5) scores of the carcasses. Multivariate analyses and unsupervised learning tools were performed. RESULTS Principal component analysis combined to agglomerative hierarchical clustering allowed ten clusters to be identified that differed (P < 0.0001) for the four targeted factors. The clusters were further different for variables belonging to each level of the continuum. The results indicated an inter-individual cluster variability rising in tenderness in link with the continuum data grouped according to industrial expectations. The associations of the whole variables of the continuum with tenderness were very important, but farm-to-fork continuum-levels dependent. The findings showed that the variables contributing most to the inter-individual cluster variability of tenderness seemed to be more related to the rearing practices, mainly feeding, and their consequences on carcass properties rather than to the muscle characteristics evaluated by enzyme metabolism and connective tissue. CONCLUSION It seems that considering the continuum data would allow possible trade-off managements of tenderness to identify levers at different levels from the farm-to-meat. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Mohammed Gagaoua
- Département PHASE, INRA, VetAgro Sup, UMR Herbivores, Université Clermont Auvergne, Saint-Genès-Champanelle, France
| | - Brigitte Picard
- Département PHASE, INRA, VetAgro Sup, UMR Herbivores, Université Clermont Auvergne, Saint-Genès-Champanelle, France
| | - Valérie Monteils
- Département PHASE, INRA, VetAgro Sup, UMR Herbivores, Université Clermont Auvergne, Saint-Genès-Champanelle, France
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