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Feng Y, Zhu X, Wang P, Xu X, Xiao Q, Liu X, Zeng X, Zhao T. Analysis of the suitable thawing endpoint of the frozen chicken breast using video recording analysis, shear force, and bioelectrical impedance measurement. J Texture Stud 2023. [PMID: 37984984 DOI: 10.1111/jtxs.12814] [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: 04/24/2023] [Revised: 10/29/2023] [Accepted: 11/07/2023] [Indexed: 11/22/2023]
Abstract
This study focuses on analyzing the texture properties and bioelectrical impedance characteristics of frozen chicken breasts during low-temperature thawing, meanwhile, we also compared the differences in physiochemical properties. Frozen chicken breasts were thawed at 4 ± 2°C for 2, 4, 6, 8, and 10 h separately, then the physiochemical properties (color, pH, water-holding capacity, water distribution), the texture properties (easy-to-cut level), and the bioelectrical impedance were determined and analyzed. The easy-to-cut level of the samples was evaluated by the sensory panel and two indexes, one is Warner-Bratzler shear force measured by texture analysis machine, and the other is cutting speed value calculated by the consumer-oriented cutting behavior analysis using frame-by-frame video recording analysis method. These two methods were used to characterize the easy-to-cut level of the frozen samples during thawing from the industrial processing and home cooking standpoint. Strong correlations were observed between the easy-to-cut level and the bioelectrical impedance of the frozen chicken breasts during thawing. The impedance magnitude at 100 kHz showed a high correlation coefficient (R2 = .9417) with Warner-Bratzler shear force, and the impedance magnitude at 50 Hz showed a high correlation coefficient (R2 = .8658) with cutting speed. Our results indicated the acceptability of using bioelectrical impedance to evaluate the easy-to-cut thawing endpoint for both industry processing and home cooking.
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Affiliation(s)
- Yanqiu Feng
- Key Laboratory of Meat Processing, Ministry of Agriculture, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Xinyao Zhu
- Key Laboratory of Meat Processing, Ministry of Agriculture, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Peng Wang
- Key Laboratory of Meat Processing, Ministry of Agriculture, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Xinglian Xu
- Key Laboratory of Meat Processing, Ministry of Agriculture, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Qian Xiao
- Key Laboratory of Meat Processing, Ministry of Agriculture, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Xuan Liu
- Key Laboratory of Meat Processing, Ministry of Agriculture, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Xianming Zeng
- Key Laboratory of Meat Processing, Ministry of Agriculture, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Tinghui Zhao
- Ninglang Animal Husbandry Work Instructing Station, Lijiang, Yunnan, China
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2
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Oppen D, Grossmann L, Weiss J. Insights into characterizing and producing anisotropic food structures. Crit Rev Food Sci Nutr 2022; 64:1158-1176. [PMID: 35997311 DOI: 10.1080/10408398.2022.2113365] [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: 11/03/2022]
Abstract
Besides the flavor profile of food, texture plays a major role in terms of the acceptance and likeability of food products. In contrast to gel-like homogenous isotropic structures, where the characterization is established and structure-texture mechanisms are well understood, there is still a lack of knowledge in the field of anisotropic complex food matrices. Food systems that show anisotropic properties in terms of macroscopic mechanical anisotropy as in grown meat, or mixed complex systems where anisotropic shaped particles or fibers are embedded into an isotropic matrix are challenging to characterize, hence the structure-texture correlation is not trivial to understand. In this paper, we bring together the state of the art of different anisotropic structures as a source of food, their formation in terms of structured plant proteins, and consequently the structure-texture correlation of those. Characteristic terms and properties to differentiate between anisotropic systems are introduced with the purpose to facilitate characterization of those. Based on the here provided terms and characteristics, further studies toward understanding such systems and their perception can be conducted. Beyond that, a first opinion on crucial influencing factors on the perception of anisotropic systems and their mechanistic background is provided.
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Affiliation(s)
- Dominic Oppen
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Lutz Grossmann
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
| | - Jochen Weiss
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
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3
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Zhang Z, Li X, Tian J, Chen J, Gao G. A review: Application and research progress of bioimpedance in meat quality inspection. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14153] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ziyi Zhang
- Beijing Laboratory of Food Quality and Safety, College of Information and Electrical Engineering China Agricultural University Beijing People's Republic of China
| | - Xinxing Li
- Beijing Laboratory of Food Quality and Safety, College of Information and Electrical Engineering China Agricultural University Beijing People's Republic of China
| | - Jianjun Tian
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot People's Republic of China
| | - Jing Chen
- School of Logistics Beijing Wuzi University Beijing People's Republic of China
| | - Ge Gao
- School of Logistics Beijing Wuzi University Beijing People's Republic of China
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4
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PEF-treated plant and animal tissues: Insights by approaching with different electroporation assessment methods. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102872] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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5
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Huh S, Kim HJ, Lee S, Cho J, Jang A, Bae J. Utilization of Electrical Impedance Spectroscopy and Image Classification for Non-Invasive Early Assessment of Meat Freshness. SENSORS 2021; 21:s21031001. [PMID: 33540678 PMCID: PMC7867294 DOI: 10.3390/s21031001] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/04/2020] [Revised: 01/21/2021] [Accepted: 01/26/2021] [Indexed: 01/29/2023]
Abstract
This study presents a system for assessing the freshness of meat with electrical impedance spectroscopy (EIS) in the frequency range of 125 Hz to 128 kHz combined with an image classifier for non-destructive and low-cost applications. The freshness standard is established by measuring the aerobic plate count (APC), 2-thiobarbituric acid reactive substances (TBARS), and composition analysis (crude fat, crude protein, and moisture) values of the microbiological detection to represent the correlation between EIS and meat freshness. The EIS and images of meat are combined to predict the freshness with the Adaboost classification and gradient boosting regression algorithms. As a result, when the elapsed time of beef storage for 48 h is classified into three classes, the time prediction accuracy is up to 85% compared to prediction accuracy of 56.7% when only images are used without EIS information. Significantly, the relative standard deviation (RSD) of APC and TBARS value predictions with EIS and images datum achieves 0.890 and 0.678, respectively.
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Affiliation(s)
- Sooin Huh
- The Department of Electrical and Electronics Engineering, Kangwon National University, Chuncheon 24341, Korea; (S.H.); (S.L.)
| | - Hye-Jin Kim
- The Department of Applied Animal Science, College of Animal Life Science, Kangwon National University, Chuncheon 24341, Korea; (H.-J.K.); (J.C.)
| | - Seungah Lee
- The Department of Electrical and Electronics Engineering, Kangwon National University, Chuncheon 24341, Korea; (S.H.); (S.L.)
| | - Jinwoo Cho
- The Department of Applied Animal Science, College of Animal Life Science, Kangwon National University, Chuncheon 24341, Korea; (H.-J.K.); (J.C.)
| | - Aera Jang
- The Department of Applied Animal Science, College of Animal Life Science, Kangwon National University, Chuncheon 24341, Korea; (H.-J.K.); (J.C.)
- Correspondence: (A.J.); (J.B.)
| | - Joonsung Bae
- The Department of Electrical and Electronics Engineering, Kangwon National University, Chuncheon 24341, Korea; (S.H.); (S.L.)
- Correspondence: (A.J.); (J.B.)
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6
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Leng Y, Sun Y, Wang X, Hou J, Zhao X, Zhang Y. Electrical impedance estimation for pork tissues during chilled storage. Meat Sci 2020; 161:108014. [DOI: 10.1016/j.meatsci.2019.108014] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2019] [Revised: 09/24/2019] [Accepted: 11/18/2019] [Indexed: 01/30/2023]
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7
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Ihara S, Islam MZ, Kitamura Y, Kokawa M, Lee YC, Chen S. Nondestructive Evaluation of Wet Aged Beef by Novel Electrical Indexes: A Preliminary Study. Foods 2019; 8:E313. [PMID: 31382515 PMCID: PMC6723171 DOI: 10.3390/foods8080313] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2019] [Revised: 07/29/2019] [Accepted: 07/30/2019] [Indexed: 11/26/2022] Open
Abstract
The aim of this study was to investigate the suitability of electrical impedance spectroscopy (EIS) as a nondestructive quality monitoring tool of aged beef, focusing on the development of accurate electrical indexes. The relationship between the electrical indexes derived from the impedance ratio (IR) or admittance was established. Quality parameters such as the drip loss, cooking loss, water-holding capacity, and shear force of beef loin wet-aged for 0 to 21 days were evaluated to develop the new electrical indexes. In addition, the predictive capability of EIS was trialed using different indexes and frequencies. This study revealed that the most appropriate choice is to use electrical parameters at a lower frequency to determine or predict the physical properties of aged beef. The IR was derived from the ratio between the electrical impedance measured parallel to and perpendicular to the muscle fibers in the low-frequency domain. Furthermore, the degradation of muscle fibers was observed by optical microscopy. The investigated electrical indexes had higher correlations with shear force (0.52 ≤ R2 ≤ 0.58) compared to correlations with aging days (0.34 ≤ R2 ≤ 0.39). The findings of the study could be used for meat quality inspection in slaughterhouses as well as during aging.
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Affiliation(s)
- Shinobu Ihara
- Graduate School of Life and Environmental Sciences, University of Tsukuba, 1-1-1, Tennodai, Tsukuba, Ibaraki 305-8572, Japan
- Department of Bio-industrial Mechatronics Engineering, National Taiwan University, No. 1, Sec. 4, Roosevelt Rd., Taipei 10617, Taiwan
| | - Md Zohurul Islam
- Graduate School of Life and Environmental Sciences, University of Tsukuba, 1-1-1, Tennodai, Tsukuba, Ibaraki 305-8572, Japan
| | - Yutaka Kitamura
- Faculty of Life and Environmental Sciences, University of Tsukuba, 1-1-1, Tennodai, Tsukuba, Ibaraki 305-8572, Japan.
| | - Mito Kokawa
- Faculty of Life and Environmental Sciences, University of Tsukuba, 1-1-1, Tennodai, Tsukuba, Ibaraki 305-8572, Japan
| | - Yeun-Chung Lee
- Department of Bio-industrial Mechatronics Engineering, National Taiwan University, No. 1, Sec. 4, Roosevelt Rd., Taipei 10617, Taiwan
| | - Suming Chen
- Department of Bio-industrial Mechatronics Engineering, National Taiwan University, No. 1, Sec. 4, Roosevelt Rd., Taipei 10617, Taiwan
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8
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Leng Y, Sun Y, Wang X, Hou J, Bai X, Wang M. A method to detect water-injected pork based on bioelectrical impedance technique. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00049-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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9
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Electrical impedance analysis of pork tissues during storage. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9627-x] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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10
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Electrical Impedance Spectroscopy for Quality Assessment of Meat and Fish: A Review on Basic Principles, Measurement Methods, and Recent Advances. J FOOD QUALITY 2017. [DOI: 10.1155/2017/6370739] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
Abstract
Electrical impedance spectroscopy (EIS), as an effective analytical technique for electrochemical system, has shown a wide application for food quality and safety assessment recently. Individual differences of livestock cause high variation in quality of raw meat and fish and their commercialized products. Therefore, in order to obtain the definite quality information and ensure the quality of each product, a fast and on-line detection technology is demanded to be developed to monitor product processing. EIS has advantages of being fast, nondestructive, inexpensive, and easily implemented and shows potential to develop on-line detecting instrument to replace traditional methods to realize time, cost, skilled persons saving and further quality grading. This review outlines the fundamental theories and two common measurement methods of EIS applied to biological tissue, summarizes its application specifically for quality assessment of meat and fish, and discusses challenges and future trends of EIS technology applied for meat and fish quality assessment.
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11
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Chen TH, Zhu YP, Wang P, Han MY, Wei R, Xu XL, Zhou GH. The use of the impedance measurements to distinguish between fresh and frozen–thawed chicken breast muscle. Meat Sci 2016; 116:151-7. [DOI: 10.1016/j.meatsci.2016.02.003] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2015] [Revised: 11/26/2015] [Accepted: 02/01/2016] [Indexed: 10/22/2022]
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12
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A Microwave Ring-Resonator Sensor for Non-Invasive Assessment of Meat Aging. SENSORS 2016; 16:s16010052. [PMID: 26805828 PMCID: PMC4732085 DOI: 10.3390/s16010052] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/15/2015] [Revised: 12/23/2015] [Accepted: 12/23/2015] [Indexed: 11/17/2022]
Abstract
The assessment of moisture loss from meat during the aging period is a critical issue for the meat industry. In this article, a non-invasive microwave ring-resonator sensor is presented to evaluate the moisture content, or more precisely water holding capacity (WHC) of broiler meat over a four-week period. The developed sensor has shown significant changes in its resonance frequency and return loss due to reduction in WHC in the studied duration. The obtained results are also confirmed by physical measurements. Further, these results are evaluated using the Fricke model, which provides a good fit for electric circuit components in biological tissue. Significant changes were observed in membrane integrity, where the corresponding capacitance decreases 30% in the early aging (0D-7D) period. Similarly, the losses associated with intracellular and extracellular fluids exhibit changed up to 42% and 53%, respectively. Ultimately, empirical polynomial models are developed to predict the electrical component values for a better understanding of aging effects. The measured and calculated values are found to be in good agreement.
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13
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Abstract
The main food quality traits of interest using non-invasive sensing techniques are sensory characteristics, chemical composition, physicochemical properties, health-protecting properties, nutritional characteristics and safety. A wide range of non-invasive sensing techniques, from optical, acoustical, electrical, to nuclear magnetic, X-ray, biosensor, microwave and terahertz, are organized according to physical principle.
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Affiliation(s)
- Zou Xiaobo
- Agricultural Product Processing and Storage Lab
- School of Food and Biological Engineering
- Key Laboratory of Modern Agriculture Equipment and Technology
- Jiangsu University
- Zhenjiang
| | - Huang Xiaowei
- Agricultural Product Processing and Storage Lab
- School of Food and Biological Engineering
- Key Laboratory of Modern Agriculture Equipment and Technology
- Jiangsu University
- Zhenjiang
| | - Malcolm Povey
- School of Food Science and Nutrition
- the University of Leeds
- Leeds LS2 9JT
- UK
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14
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Nguyen HB, Nguyen LT. Rapid and non-invasive evaluation of pork meat quality during storage via impedance measurement. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12847] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Han B. Nguyen
- Department of Chemistry and Chemical Biology; University of New Mexico; Albuquerque NM 87131 USA
| | - Loc T. Nguyen
- Food Engineering and Bioprocess Technology; Asian Institute of Technology; PO Box 4 Klong Luang Pathumthani 12120 Thailand
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15
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Classification of unaltered and altered dry-cured ham by impedance spectroscopy: A preliminary study. Meat Sci 2014; 98:695-700. [DOI: 10.1016/j.meatsci.2014.05.014] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2013] [Revised: 05/07/2014] [Accepted: 05/08/2014] [Indexed: 11/17/2022]
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16
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17
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Damez JL, Clerjon S. Quantifying and predicting meat and meat products quality attributes using electromagnetic waves: An overview. Meat Sci 2013; 95:879-96. [DOI: 10.1016/j.meatsci.2013.04.037] [Citation(s) in RCA: 62] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2013] [Revised: 04/11/2013] [Accepted: 04/12/2013] [Indexed: 10/26/2022]
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18
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Daniali G, Jinap S, Hanifah N, Hajeb P. The effect of maturity stages of banana on the formation of acrylamide in banana fritters. Food Control 2013. [DOI: 10.1016/j.foodcont.2013.01.006] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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19
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Vidaček S, Janči T, Brdek Z, Udovičić D, Marušić N, Medić H, Petrak T, Lacković I. Differencing sea bass (Dicentrarchus labrax) fillets frozen in different conditions by impedance measurements. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03031.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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20
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Purslow PP, Archile-Contreras AC, Cha MC. Meat Science and Muscle Biology Symposium: manipulating meat tenderness by increasing the turnover of intramuscular connective tissue. J Anim Sci 2011; 90:950-9. [PMID: 21890505 DOI: 10.2527/jas.2011-4448] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022] Open
Abstract
Controlled reduction of the connective tissue contribution to cooked meat toughness is an objective that would have considerable financial impact in terms of added product value. The amount of intramuscular connective tissue in a muscle appears connected to its in vivo function, so reduction of the overall connective tissue content is not thought to be a viable target. However, manipulation of the state of maturity of the collagenous component is a biologically viable target; by increasing connective tissue turnover, less mature structures can be produced that are functional in vivo but more easily broken down on cooking at temperatures above 60°C, thus improving cooked meat tenderness. Recent work using cell culture models of fibroblasts derived from muscle and myoblasts has identified a range of factors that alter the activity of the principal enzymes responsible for connective tissue turnover, the matrix metalloproteinases (MMP). Fibroblasts cultured from 3 different skeletal muscles from the same animal show different cell proliferation and MMP activity, which may relate to the different connective tissue content and architecture in functionally different muscles. Expression of MMP by fibroblasts is increased by vitamins that can counter the negative effects of oxidative stress on new collagen synthesis. Preliminary work using in situ zymography of myotubes in culture also indicates increased MMP activity in the presence of epinephrine and reactive oxidative species. Comparison of the relative changes in MMP expression from muscle cells vs. fibroblasts shows that myoblasts are more responsive to a range of stimuli. Muscle cells are likely to produce more of the total MMP in muscle tissue as a whole, and the expression of latent forms of the enzymes (i.e., pro-MMP) may vary between oxidative and glycolytic muscle fibers within the same muscle. The implication is that the different muscle fiber composition of different muscles eaten as meat may influence the potential for manipulation of their connective tissue turnover.
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Affiliation(s)
- P P Purslow
- Department of Food Science, University of Guelph, 50 Stone Road East, Building 038, Guelph, Ontario, N1G 2W1, Canada.
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21
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Development of a dielectric spectroscopy technique for the determination of key biochemical markers of meat quality. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.12.089] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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22
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Clerjon S, Peyrin F, Lepetit J. Frontal UV-visible fluorescence polarization measurement for bovine meat ageing assessment. Meat Sci 2010; 88:28-35. [PMID: 21183286 DOI: 10.1016/j.meatsci.2010.11.027] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2010] [Revised: 11/29/2010] [Accepted: 11/29/2010] [Indexed: 11/25/2022]
Abstract
Among the techniques based on light interactions with biological tissues, fluorescence polarization offers a selective means of characterizing the organization of biological tissues. This paper presents a methodology for investigating the fluorescence polarization of muscle tissues in to obtain structural information, and specifically the structural modifications caused by meat ageing. A theoretical model of fluorescence anisotropy based on geometrical distribution and properties of tryptophan, the major fluorophore in muscle tissues, is proposed. Experimental data are fitted with the model and fitting parameters (C(1), C(2) and τ) are tracked during meat ageing. Results presented demonstrate how the method is able to show muscle structure modification during ageing. They highlight changes in structural proteins along the main axis of myofibrils and changes in the tryptophan environment resulting from the physicochemical and enzymatic processes at work during ageing.
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Affiliation(s)
- Sylvie Clerjon
- INRA, UR370 Qualité des Produits Animaux, F-63122 Saint Genès Champanelle, France.
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