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Bai X, Yin F, Ru A, Li M, Tian W, Zhang G, Chen Q, Chai R, Liu Y, Cui W, Shi H, Zhu C, Zhao G. Myosin heavy chain isoform expression and meat quality characteristics of different muscles in yak (Bos grunniens). Meat Sci 2024; 209:109414. [PMID: 38101288 DOI: 10.1016/j.meatsci.2023.109414] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2023] [Revised: 09/23/2023] [Accepted: 12/07/2023] [Indexed: 12/17/2023]
Abstract
Myosin heavy chain (MHC) isoforms and meat quality characteristics of different muscles were investigated to explore their potential relationships in yaks. Results showed that semitendinosus (ST), longissimus thoracis (LT), and infraspinatus (IS) have a greater ratio of MHC IIb (47.84%), MHC IIa (73.27%), and MHC I (24.26%), respectively, than the other two muscles. Compared with LT or ST, IS exhibited more intense color, greater water-holding capacity, and initial tenderness with higher intermuscular fat (IMF) and collagen (of lower cross-linking level), presenting overall better quality. Variations in MHC isoforms accounted for the muscle-specific meat quality. Specifically, MHC I was positively associated with redness, myoglobin, IMF, collagen, pH, and thermal stability and negatively associated with myofibril fragmentation index, fiber thickness, collagen cross-linking, and drip loss. These results provide insights into the relationships between MHC isoforms and meat quality in yaks and the MHC I isoform has an extensive influence on meat quality.
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Affiliation(s)
- Xueyuan Bai
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou 450002, China
| | - Feng Yin
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou 450002, China
| | - Ang Ru
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou 450002, China
| | - Ming Li
- College of Animal Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
| | - Wei Tian
- College of Animal Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
| | - Guiyan Zhang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou 450002, China
| | - Qingwen Chen
- National Beef Cattle and Yak Industry Technology System Qinghai Yak Breeding and Promotion Service Center, Xining 810016, China
| | - Rong Chai
- National Beef Cattle and Yak Industry Technology System Qinghai Yak Breeding and Promotion Service Center, Xining 810016, China
| | - Yanxia Liu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou 450002, China
| | - Wenming Cui
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou 450002, China
| | - Hongmei Shi
- National Beef Cattle and Yak Industry Technology System Gannan Comprehensive Test Station, Hezuo 747000, China
| | - Chaozhi Zhu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou 450002, China.
| | - Gaiming Zhao
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou 450002, China.
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Bai X, Yin F, Ru A, Tian W, Chen Q, Chai R, Liu Y, Cui W, Li J, Yin M, Zhu C, Zhao G. Effect of slaughter age and postmortem aging time on tenderness and water-holding capacity of yak (Bos grunniens) longissimus thoracis muscle. Meat Sci 2023; 202:109201. [PMID: 37120977 DOI: 10.1016/j.meatsci.2023.109201] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2022] [Revised: 02/27/2023] [Accepted: 04/21/2023] [Indexed: 05/02/2023]
Abstract
The present study investigated the effect of slaughter age (2.43 ± 0.20, 4.15 ± 0.19, 6.62 ± 0.18, 10.59 ± 0.74 years) and postmortem aging time (1, 24, and 72 h) on the tenderness and water-holding capacity (WHC) of yak longissimus thoracis muscles to determine the most suitable age for slaughter to ensure product consistency. Under conventional postmortem aging conditions (4 °C), muscles of each age group exhibited the effect of cold shortening. Once the cold shortening occurred, the age effect on thickening muscle fiber and developing cross-links of collagen, considered to intensify the meat toughness, became less important. Owing to greater carcass weight and intramuscular fat, muscles of the older carcass (over 6-year-old) were less influenced by the cold shortening effect during the chilling process and showed lessened sarcomere contraction, delayed formation of drip loss channels, and increased level of myofibril fragmentation index (MFI) and myofiber structural disintegration, resulting in greater tenderness and WHC, especially 6-7 years group. Aging of 72 h structurally disintegrated the collagen cross-linking and integrity of muscle fibers and elevated the MFI, improving the meat tenderness. Therefore, the suitable slaughter age for yak is 6-7 years old and after 72 h aging, improved quality of yak meat can be obtained.
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Affiliation(s)
- Xueyuan Bai
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou 450002, China
| | - Feng Yin
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou 450002, China
| | - Ang Ru
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou 450002, China
| | - Wei Tian
- College of Animal Husbandry and Veterinary Science Engineering, Henan Agricultural University, Zhengzhou 450002, China
| | - Qingwen Chen
- National Beef Cattle and Yak Industry Technology System Qinghai Yak Breeding and Promotion Service Center, Xining 810016, China
| | - Rong Chai
- National Beef Cattle and Yak Industry Technology System Qinghai Yak Breeding and Promotion Service Center, Xining 810016, China
| | - Yanxia Liu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou 450002, China
| | - Wenming Cui
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou 450002, China
| | - Jiahui Li
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou 450002, China
| | - Mancai Yin
- National Beef Cattle and Yak Industry Technology System Qinghai Yak Breeding and Promotion Service Center, Xining 810016, China
| | - Chaozhi Zhu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou 450002, China.
| | - Gaiming Zhao
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou 450002, China.
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Zhao G, Bai X, Tian W, Ru A, Xiao K, Li J, Wang H, Yan L, Yin F, Zhu C, Li H. Effects of post‐transport rest and electrical stimulation on meat quality of
longissimus thoracis
muscle of long‐distance transported Simmental bulls. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Gaiming Zhao
- College of Food Science and Technology Henan Agricultural University Zhengzhou China
| | - Xueyuan Bai
- College of Food Science and Technology Henan Agricultural University Zhengzhou China
| | - Wei Tian
- College of Animal Husbandry and Veterinary Science Engineering Henan Agricultural University Zhengzhou China
| | - Ang Ru
- College of Food Science and Technology Henan Agricultural University Zhengzhou China
| | - Kang Xiao
- College of Food Science and Technology Henan Agricultural University Zhengzhou China
| | - Jiahui Li
- College of Food Science and Technology Henan Agricultural University Zhengzhou China
| | - Han Wang
- College of Food Science and Technology Henan Agricultural University Zhengzhou China
| | - Longgang Yan
- College of Food Science and Technology Henan Agricultural University Zhengzhou China
| | - Feng Yin
- College of Food Science and Technology Henan Agricultural University Zhengzhou China
| | - Chaozhi Zhu
- College of Food Science and Technology Henan Agricultural University Zhengzhou China
| | - Hang Li
- National Beef Cattle and Yak Industry Technology System Hengdu Comprehensive Test Station Zhumadian China
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Zhao GM, Zhang GY, Bai XY, Yin F, Ru A, Yu XL, Zhao LJ, Zhu CZ. Effects of NaCl-assisted regulation on the emulsifying properties of heat-induced type I collagen. Food Res Int 2022; 159:111599. [DOI: 10.1016/j.foodres.2022.111599] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2022] [Revised: 06/02/2022] [Accepted: 06/28/2022] [Indexed: 11/04/2022]
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Bai X, Tian W, Yin F, Xiao K, Chen Q, Chai R, Ru A, Li J, Zhu C, Zhao G. Age-specific effect on endogenous oxidative and antioxidative characteristics of longissimus thoracis muscle of yak during early postmortem period. Food Chem 2021; 374:131829. [PMID: 34915379 DOI: 10.1016/j.foodchem.2021.131829] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2021] [Revised: 11/16/2021] [Accepted: 12/06/2021] [Indexed: 12/12/2022]
Abstract
Effects of age on postmortem redox states were investigated in yak muscles. Extended postmortem time reduced the muscle antioxidant capacity and induced oxidation in lipids, myoglobin, and proteins. Compared with older yaks, muscles of younger ones could delay this oxidation process due to lower initial myoglobin content of 30.7%, lipid peroxidation of 42.4%, H2O2 of 41.2%, and intramuscular fat of 65.6% (of 3.66 times higher PUFAs). They also possessed greater antioxidase content/activity, such as phospholipase A2 content of 30.7% and glutathione reductase activity of 50.6%. Muscles exhibited age-specific overall antioxidative characteristics during 72 h postmortem and gradually formed overall oxidative ones after 72 h postmortem with an initial similarity between 2- and 4-year (or 6- and 12-year) on canonical discriminant analyses. The formation of age-specific overall oxidative characteristics can be attributable to the antioxidative specificity of age on canonical correlation analyses. Age-specific redox characteristics required differentiated preference in meat processing and preservation.
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Affiliation(s)
- Xueyuan Bai
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou, 450002, China
| | - Wei Tian
- College of Animal Husbandry and Veterinary Science Engineering, Henan Agricultural University, Zhengzhou 450002, China
| | - Feng Yin
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou, 450002, China
| | - Kang Xiao
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou, 450002, China
| | - Qingwen Chen
- National Beef Cattle and Yak Industry Technology System Qinghai Yak Breeding and Promotion Service Center, Xining 810016, China
| | - Rong Chai
- National Beef Cattle and Yak Industry Technology System Qinghai Yak Breeding and Promotion Service Center, Xining 810016, China
| | - Ang Ru
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou, 450002, China
| | - Jiahui Li
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou, 450002, China
| | - Chaozhi Zhu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou, 450002, China.
| | - Gaiming Zhao
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou, 450002, China.
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