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Gagaoua M, Prieto N, Hopkins DL, Baldassini W, Zhang Y, López-Campos O, Albenzio M, Della Malva A. Electrical stimulation to improve meat quality: Factors at interplay, underlying biochemical mechanisms and a second look into the molecular pathways using proteomics. Meat Sci 2024; 219:109663. [PMID: 39303345 DOI: 10.1016/j.meatsci.2024.109663] [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: 04/12/2024] [Revised: 09/09/2024] [Accepted: 09/10/2024] [Indexed: 09/22/2024]
Abstract
Ensuring consistent beef eating quality is paramount for meeting consumer demands and sustaining the meat industry. Electrical stimulation (ES) is a post-slaughter intervention used to accelerate post-mortem glycolysis, to avoid cold shortening, to control the tenderization rate of meat through sophisticated physical, chemical and biochemical mechanisms including proteolysis, to improve beef tenderness and to achieve normal pHu that might lead to positive impact on color. This review comprehensively examines the multifaceted effects of ES on beef quality, encompassing factors and settings influencing its efficacy and the underlying biochemical mechanisms revealed using traditional biochemistry methods. It then delves into the molecular pathways modulated by ES, as unveiled by muscle proteomics, aiming to provide a second look and an unprecedented understanding of the underlying biochemical mechanisms through an integrative proteomics analysis of low-voltage ES (LVES) proteomics studies. The proteins changing as a result of ES were gathered in a compendium of 67 proteins, from which 14 were commonly identified across studies. In-depth bioinformatics of this compendium allowed a comprehensive overview of the molecular signatures and interacting biochemical pathways behind electrically stimulated beef muscles. The proteins belong to interconnected molecular pathways including the ATP metabolic process and glycolysis, muscle structure and contraction, heat shock proteins, oxidative stress, proteolysis and apoptosis. Understanding the intricate interplay of molecular pathways behind ES could improve the efficiency of beef production, ensuring consistent meat quality and meeting consumer expectations. The integrative analysis approach performed in this study holds promise for the meat industry's sustainability and competitiveness.
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Affiliation(s)
| | - Nuria Prieto
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, Lacombe, AB T4L 1W1, Canada
| | | | - Welder Baldassini
- School of Veterinary Medicine and Animal Science, São Paulo State University, Botucatu, Brazil
| | - Yimin Zhang
- Laboratory of Meat Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, Shandong, China
| | - Oscar López-Campos
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, Lacombe, AB T4L 1W1, Canada
| | - Marzia Albenzio
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, 71121 Foggia, Italy
| | - Antonella Della Malva
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, 71121 Foggia, Italy
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de Alvarenga ES, Isac MF, Rosa AF, Silva SL, Nassu RT, Silva Barretto ACD. Effects of medium voltage electrical stimulation on initial pH decline and quality parameters during ageing and frozen storage of Nellore beef. Meat Sci 2024; 212:109464. [PMID: 38412751 DOI: 10.1016/j.meatsci.2024.109464] [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: 10/05/2023] [Revised: 02/20/2024] [Accepted: 02/21/2024] [Indexed: 02/29/2024]
Abstract
This study aimed to evaluate the influence of medium voltage electrical stimulation (ES) at three different intensities, 200 V (Treatment 200 V, T200), 300 V (Treatment 200 V, T300), and 400 V (Treatment 400 V, T400) on the initial pH decline in post mortem muscle and the quality parameters on M. longissimus thoracis - Nellore beef, both throughout the ageing process and during frozen storage. The colour, cooking loss, and shear force parameters for samples of aged beef were determined. Additional parameters, like thaw loss, pH, and lipid oxidation were also analyzed for the frozen storage. The shear force and cooking loss decreased and colour parameters increased in Nellore beef ES compared with CON on ageing time (14 days). At frozen storage, quality parameters like pH, a*, and b* were reduced over time, and no negative effect on lipid oxidation was found. Electrical stimulation at 200 V demonstrated effectiveness for decreasing shear force to Nellore beef (M. longissimus thoracis) during frozen storage. The application of medium voltage electrical stimulation can contribute to improved quality and tenderness in Nellore beef, both during ageing and frozen storage conditions.
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Affiliation(s)
- Eloise Soares de Alvarenga
- Food Engineering and Technology Department, Institute of Bioscience, Humanities and Exact Sciences (Ibilce), São Paulo State University - UNESP, Street Cristóvão Colombo, 2265, 15054-000 São José do Rio Preto, SP, Brazil
| | - Maria Fernanda Isac
- Food Engineering and Technology Department, Institute of Bioscience, Humanities and Exact Sciences (Ibilce), São Paulo State University - UNESP, Street Cristóvão Colombo, 2265, 15054-000 São José do Rio Preto, SP, Brazil
| | - Alessandra Fernandes Rosa
- University of São Paulo, Faculdade de Zootecnia e Engenharia de Alimentos (FZEA-USP), Duque de Caxias Norte 225, 13635-900 Pirassununga, SP, Brazil
| | - Saulo Luz Silva
- University of São Paulo, Faculdade de Zootecnia e Engenharia de Alimentos (FZEA-USP), Duque de Caxias Norte 225, 13635-900 Pirassununga, SP, Brazil
| | - Renata Tieko Nassu
- Embrapa Pecuária Sudeste, Rod. Washington Luiz, km 234 - Fazenda Canchim, PO Box 339, São Carlos, SP, Brazil
| | - Andrea Carla da Silva Barretto
- Food Engineering and Technology Department, Institute of Bioscience, Humanities and Exact Sciences (Ibilce), São Paulo State University - UNESP, Street Cristóvão Colombo, 2265, 15054-000 São José do Rio Preto, SP, Brazil.
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Yue X, Bi S, Li X, Zhang X, Lan L, Chen L, Zhang Z, Liu Y, Zhou Y, Ye C, Zhu Q. Electrical Stimulation Induces Activation of Mitochondrial Apoptotic Pathway and Down-Regulates Heat Shock Proteins in Pork: An Innovative Strategy for Enhancing the Ripening Process and Quality of Dry-Cured Loin Ham. Foods 2024; 13:1717. [PMID: 38890945 PMCID: PMC11172275 DOI: 10.3390/foods13111717] [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: 04/15/2024] [Revised: 05/26/2024] [Accepted: 05/28/2024] [Indexed: 06/20/2024] Open
Abstract
A fundamental regulatory framework to elucidate the role of electrical stimulation (ES) in reducing long production cycles, enhancing protein utilization, and boosting product quality of dry-cured ham is essential. However, how mitochondria and enzymes in meat fibers are altered by ES during post-processing, curing, and fermentation procedures remains elusive. This study sought to explore the impact of ES on the regulation of heat shock proteins (HSP27, HSP70), apoptotic pathways, and subsequent influences on dry-cured pork loin quality. The gathered data validated the hypothesis that ES notably escalates mitochondrial oxidative stress and accelerates mitochondrial degradation along the ripening process. The proapoptotic response in ES-treated samples was increased by 120.7%, with a cellular apoptosis rate 5-fold higher than that in control samples. This mitochondrial degradation is marked by increased ratios of Bax/Bcl-2 protein along the time course, indicating that apoptosis could contribute to the dry-cured ham processing. ES was shown to further down-regulate HSP27 and HSP70, establishing a direct correlation with the activation of mitochondrial apoptosis pathways, accompanied by dry-cured ham quality improvements. The findings show that ES plays a crucial role in facilitating the ripening of dry-cured ham by inducing mitochondrial apoptosis to reduce HSP expression. This knowledge not only explains the fundamental mechanisms behind myofibril degradation in dry-cured ham production but also offers a promising approach to enhance quality and consistency.
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Affiliation(s)
- Xi Yue
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; (X.Y.); (S.B.); (X.L.); (X.Z.); (L.L.); (L.C.); (Z.Z.); (Y.L.); (Y.Z.); (C.Y.)
| | - Shenghui Bi
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; (X.Y.); (S.B.); (X.L.); (X.Z.); (L.L.); (L.C.); (Z.Z.); (Y.L.); (Y.Z.); (C.Y.)
| | - Xiangrui Li
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; (X.Y.); (S.B.); (X.L.); (X.Z.); (L.L.); (L.C.); (Z.Z.); (Y.L.); (Y.Z.); (C.Y.)
| | - Xinxin Zhang
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; (X.Y.); (S.B.); (X.L.); (X.Z.); (L.L.); (L.C.); (Z.Z.); (Y.L.); (Y.Z.); (C.Y.)
| | - Lisha Lan
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; (X.Y.); (S.B.); (X.L.); (X.Z.); (L.L.); (L.C.); (Z.Z.); (Y.L.); (Y.Z.); (C.Y.)
| | - Li Chen
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; (X.Y.); (S.B.); (X.L.); (X.Z.); (L.L.); (L.C.); (Z.Z.); (Y.L.); (Y.Z.); (C.Y.)
| | - Zhili Zhang
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; (X.Y.); (S.B.); (X.L.); (X.Z.); (L.L.); (L.C.); (Z.Z.); (Y.L.); (Y.Z.); (C.Y.)
| | - Yuanyuan Liu
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; (X.Y.); (S.B.); (X.L.); (X.Z.); (L.L.); (L.C.); (Z.Z.); (Y.L.); (Y.Z.); (C.Y.)
- Key Laboratory of Agricultural and Animal Products Storage and Processing, Guizhou University, Guiyang 550025, China
| | - Ying Zhou
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; (X.Y.); (S.B.); (X.L.); (X.Z.); (L.L.); (L.C.); (Z.Z.); (Y.L.); (Y.Z.); (C.Y.)
- Key Laboratory of Agricultural and Animal Products Storage and Processing, Guizhou University, Guiyang 550025, China
| | - Chun Ye
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; (X.Y.); (S.B.); (X.L.); (X.Z.); (L.L.); (L.C.); (Z.Z.); (Y.L.); (Y.Z.); (C.Y.)
- Key Laboratory of Agricultural and Animal Products Storage and Processing, Guizhou University, Guiyang 550025, China
| | - Qiujin Zhu
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; (X.Y.); (S.B.); (X.L.); (X.Z.); (L.L.); (L.C.); (Z.Z.); (Y.L.); (Y.Z.); (C.Y.)
- Key Laboratory of Agricultural and Animal Products Storage and Processing, Guizhou University, Guiyang 550025, China
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Jeong D, Kim YS, Kim HG, Hwang I. Beef Toughness and the Amount of Greenhouse Gas Emissions as a Function of Localized Electrical Stimulation. Foods 2023; 13:37. [PMID: 38201065 PMCID: PMC10778122 DOI: 10.3390/foods13010037] [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: 10/30/2023] [Revised: 12/12/2023] [Accepted: 12/18/2023] [Indexed: 01/12/2024] Open
Abstract
This study investigated the effect of localized electrical stimulation on Hanwoo beef quality. It focused on the chemical and physical properties of the Longissimus thoracis (LT) and Biceps femoris (BF) muscles, and it explored the implications of carbon dioxide (CO2) reduction achieved by accelerating tenderization via localized electrical stimulation. The results show that the application of localized electrical stimulation (45 V) had no significant impact on the TBARS (thiobarbituric acid reactive substances) of either the LT muscle or the BF muscle. Localized electrical stimulation and aging treatments had a significant effect on meat tenderness in the LT and BF muscles, but there was no interactive effect. In particular, the WBsf (Warnar-Bratzler shear force) at 2 days of aging of the electrically stimulated BF muscle was 5.35 kg, which was lower than that of the control group (5.58 kg) after 14 days of aging; however, the effect of WBsf reduction due to aging in the LT muscle was higher than the localized electrical stimulation effect. Estimating CO2 mitigation from a shorter feeding period for Hanwoo steers from 31 months to 26 months may reduce 1.04 kg of CO2-eq emissions associated with the production of a single kilogram of trimmed beef. In conclusion, localized electrical stimulation improved the tenderness of Hanwoo beef and reduced CO2 emissions.
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Affiliation(s)
- Dawoon Jeong
- Department of Animal Science, Jeonbuk National University, Jeonju 54896, Republic of Korea;
| | - Young Soon Kim
- Institute of Carbon Technology, Jeonju University, Jeonju 55069, Republic of Korea; (Y.S.K.); (H.-G.K.)
| | - Hong-Gun Kim
- Institute of Carbon Technology, Jeonju University, Jeonju 55069, Republic of Korea; (Y.S.K.); (H.-G.K.)
| | - Inho Hwang
- Department of Animal Science, Jeonbuk National University, Jeonju 54896, Republic of Korea;
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The effect of shower time, electrolyte treatment, and electrical stimulation on meat quality of cattle longissimus thoracis muscle in cold weather. Meat Sci 2021; 184:108664. [PMID: 34653805 DOI: 10.1016/j.meatsci.2021.108664] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2021] [Revised: 08/27/2021] [Accepted: 08/28/2021] [Indexed: 01/03/2023]
Abstract
The effects of three treatments (two levels each), namely shower time (ST), electrolyte treatment (ET), and electrical stimulation (ES), on meat quality were investigated using 112 cattle which were randomly allocated to different combinations of each treatment level. ST2, compared with ST1, increased ultimate pH from 6.05 to 6.23 and blood adrenaline levels while deteriorating beef color. ST2 also improved the water-holding capacity (WHC), exhibiting more immobilized water and less free water. Finally, it promoted protein unfolding and the conversion of α-helix to random coil, thus producing tenderer beef. In contrast, results indicated that ET either decreased pHu in ST1 groups or relieved pre-slaughter stress in ST2 groups. ES accelerated pH1 drop with maximum efficiency in an ST1-ET combination, but it did not alter pHu. In addition, ES decreased WHC with an enlarged relaxation time for bound water while causing beef tenderization through protein unfolding. ST1-ET(-ES/NES) maximized pHu reduction and provided an alternative for dark-cutting prevention in cold weather.
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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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Lee D, Lee HJ, Yoon JW, Kim M, Jo C. Effect of Different Aging Methods on the Formation of Aroma Volatiles in Beef Strip Loins. Foods 2021; 10:foods10010146. [PMID: 33445674 PMCID: PMC7828147 DOI: 10.3390/foods10010146] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2020] [Revised: 01/08/2021] [Accepted: 01/10/2021] [Indexed: 11/16/2022] Open
Abstract
This study investigated the effects of different aging methods on the changes in the concentrations of aroma volatiles of beef. One half (n = 15) of the beef strip loins were dry-aged, and the other half were wet-aged, and both aging processes continued for 28 days. The aroma volatiles from dry- and wet-aged samples were analyzed at seven-day intervals (n = 3 for each aging period). As the aging period increased, dry-aged beef showed higher concentrations of volatile compounds than those in wet-aged beef (p < 0.05). Most changes in the concentrations of aroma volatiles of dry-aged beef were associated with propanal, 2-methylbutanal, 2-methylpropanal, 1-butanamine, trimethylamine, 2-methyl-2-propanethiol, and ethyl propanoate, which were mainly produced by lipid oxidation and/or microbial activity (e.g., proteolysis and lipolysis) during the dry aging period. Therefore, we suggest that the differences in aroma between dry- and wet-aged beef could result from increased lipid oxidation and microbial activity in dry-aged beef possibly owing to its ambient exposure to oxygen.
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Affiliation(s)
- Dongheon Lee
- Center for Food and Bioconvergence, Department of Agricultural Biotechnology, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea; (D.L.); (H.J.L.); (J.W.Y.); (M.K.)
| | - Hyun Jung Lee
- Center for Food and Bioconvergence, Department of Agricultural Biotechnology, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea; (D.L.); (H.J.L.); (J.W.Y.); (M.K.)
| | - Ji Won Yoon
- Center for Food and Bioconvergence, Department of Agricultural Biotechnology, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea; (D.L.); (H.J.L.); (J.W.Y.); (M.K.)
| | - Minsu Kim
- Center for Food and Bioconvergence, Department of Agricultural Biotechnology, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea; (D.L.); (H.J.L.); (J.W.Y.); (M.K.)
| | - Cheorun Jo
- Center for Food and Bioconvergence, Department of Agricultural Biotechnology, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea; (D.L.); (H.J.L.); (J.W.Y.); (M.K.)
- Institute of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Korea
- Correspondence: ; Tel.: +82-2-880-4804
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