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Kent MA, Mullen AM, O'Neill E, Álvarez C. Assessing the impact of ultrasound on the rate and extent of early post-mortem glycolysis in bovine Longissimus thoracis et lumborum. Meat Sci 2024; 214:109531. [PMID: 38701701 DOI: 10.1016/j.meatsci.2024.109531] [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: 10/25/2023] [Revised: 04/18/2024] [Accepted: 04/29/2024] [Indexed: 05/05/2024]
Abstract
The rate of pH decline, early post-mortem, has been identified as a key factor that impacts the tenderness of meat, and manipulating this rate of pH decline is highly relevant to ensure consistent high quality meat. Ultrasound is a potential intervention in early post - mortem muscle that may have an impact on the rate of glycolysis through its ability to alter enzyme activity. Following a variety of different ultrasound treatments frequencies (25 and 45 kHz) and durations (15, 30 and 45 min), it was found, when analysed in muscle, that ultrasound treatment duration, specifically the 30 min treatment, and interaction between treatment duration and frequency, had a significant impact on the rate of pH decline, post - treatment. Frequency did not have a significant effect on the rate of pH decline, post - treatment, in muscle. Ultrasound did not have a significant permanent effect on the activity of glycolytic enzymes present in bovine Longissimus lumborum et thoracis muscle, where no significant differences were observed on the rate of pH decline and rate of change of reducing sugars, glycogen and lactic acid, when analysed in an in vitro glycolytic buffer. It seems that the impact observed in intact muscle is not as a consequence of a permanent change in enzymatic activity, instead indicating an impact on conditions in the muscle which enhanced enzyme activity.
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Affiliation(s)
- Mary Ann Kent
- Department of Food Quality and Sensory Analysis, Teagasc Food Research Centre Ashtown, D15 DY05 Dublin, Ireland; School of Food and Nutritional Sciences, University College Cork, Western Road, T12 YN60 Cork, Ireland
| | - Anne Maria Mullen
- Department of Food Quality and Sensory Analysis, Teagasc Food Research Centre Ashtown, D15 DY05 Dublin, Ireland
| | - Eileen O'Neill
- School of Food and Nutritional Sciences, University College Cork, Western Road, T12 YN60 Cork, Ireland
| | - Carlos Álvarez
- Department of Food Quality and Sensory Analysis, Teagasc Food Research Centre Ashtown, D15 DY05 Dublin, Ireland.
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Ann Kent M, Maria Mullen A, O'Neill E, Álvarez C. The impact of ultrasound treatment on glycolytic enzymes when applied to crude extracts from early post-mortem bovine muscle. ULTRASONICS SONOCHEMISTRY 2024; 104:106842. [PMID: 38460472 PMCID: PMC10940754 DOI: 10.1016/j.ultsonch.2024.106842] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/04/2023] [Revised: 02/22/2024] [Accepted: 03/01/2024] [Indexed: 03/11/2024]
Abstract
The rate of pH decline post - mortem and its interaction with temperature influences the final tenderness of meat, and therefore, the manipulation of the rate of pH decline is a strategy of interest in order to obtain consistent high quality meat. Ultrasound is a potential early post - mortem carcass intervention, which may alter the rate of glycolysis based on its ability to alter enzyme activity. In this study, homogenates (prepared from early post-mortem Longissimus thoracis et lumborum muscle) were subjected to different ultrasound intensities (0 %/60 %/100 % amp) and treatment durations (15/ 30 min). The effect of these treatments on the inherent activity of the glycolytic enzymes was investigated using an in vitro glycolytic buffer model system. It was found that ultrasound treatment intensity and duration had a significant interactive effect on the rate of pH decline, and on reducing sugars and lactic acid concentrations, specifically following the 100 % amp ultrasound for 30 min treatment and between 30 and 240 min incubation. No significant differences in pH or metabolites content were observed between treatments after 1440 min of incubation. No effect of ultrasound intensity or treatment duration was observed on the degradation of glycogen. Under the reported conditions of this trial, it can be concluded that the application of ultrasound has limited potential to have an impact on the glycolytic pathways in bovine muscle.
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Affiliation(s)
- Mary Ann Kent
- Department of Food Quality and Sensory Analysis, Teagasc Food Research Centre, Ashtown, D15 DY05 Dublin, Ireland; School of Food and Nutritional Sciences, University College Cork, Western Road, T12 YN60 Cork, Ireland
| | - Anne Maria Mullen
- Department of Food Quality and Sensory Analysis, Teagasc Food Research Centre, Ashtown, D15 DY05 Dublin, Ireland
| | - Eileen O'Neill
- School of Food and Nutritional Sciences, University College Cork, Western Road, T12 YN60 Cork, Ireland
| | - Carlos Álvarez
- Department of Food Quality and Sensory Analysis, Teagasc Food Research Centre, Ashtown, D15 DY05 Dublin, Ireland.
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Yar MK, Jaspal MH, Ali S, Ijaz M, Badar IH, Hussain J. Carcass characteristics and prediction of individual cuts and boneless yield of Bos indicus and Bos indicus × Bos taurus bulls differing in age. Livest Sci 2022. [DOI: 10.1016/j.livsci.2022.105041] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Sacarrão-Birrento L, Gomes MJ, Silva SR, Silva JA, Moreira D, Vieira R, Ferreira LM, Pereira P, de Almeida AM, Almeida JC, Venâncio C. Growth Performance, Carcass and Meat Traits of Autochthonous Arouquesa Weaners Raised on Traditional and Improved Feeding Systems. Animals (Basel) 2022; 12:ani12192501. [PMID: 36230244 PMCID: PMC9558957 DOI: 10.3390/ani12192501] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2022] [Revised: 09/03/2022] [Accepted: 09/13/2022] [Indexed: 11/16/2022] Open
Abstract
Arouquesa is an autochthonous bovine breed known for its Arouquesa PDO beef labeling. There are several production systems under the definition of PDO labeling. This study aimed to compare the effect of different production systems on carcass and meat traits for the Arouquesa breed. Two trials differing in diet and weaning age were conducted. The first trial included a TF group fed the traditional way and weaned at 9 months; a TF + S1 group, equal to TF, but with a starter supplement; and finally, a S1 + S2 group that was fed with a starter and a growth supplement and weaned at 5 months. The second trial was composed of a TF + S3 group fed like the TF + S1 group but reared until 12 months with a finishing supplement, and finally, the S3 group fed like the S1 + S2 group but reared until 12 months. In the first trial, the TF + S1 and S1 + S2 groups showed higher final live weight and average daily gain. In the second trial, we observed differences in the subcutaneous fat that was higher in the S3 group. Regarding meat traits, we observed differences in exudative and cooking losses in the first trial. In general, supplementation improved meat production without affecting meat quality parameters.
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Affiliation(s)
- Laura Sacarrão-Birrento
- LEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisbon, Portugal
- Correspondence: (L.S.-B.); (C.V.)
| | - Maria José Gomes
- Veterinary and Animal Research Centre (CECAV) and Associate Laboratory of Animal and Veterinary Science (AL4AnimalS), University of Trás-os-Montes e Alto Douro, Quinta de Prados, 5000-801 Vila Real, Portugal
- Animal Science Department, University of Trás-os-Montes e Alto Douro, Quinta de Prados, 5000-801 Vila Real, Portugal
| | - Severiano R. Silva
- Veterinary and Animal Research Centre (CECAV) and Associate Laboratory of Animal and Veterinary Science (AL4AnimalS), University of Trás-os-Montes e Alto Douro, Quinta de Prados, 5000-801 Vila Real, Portugal
- Animal Science Department, University of Trás-os-Montes e Alto Douro, Quinta de Prados, 5000-801 Vila Real, Portugal
| | - José A. Silva
- Veterinary and Animal Research Centre (CECAV) and Associate Laboratory of Animal and Veterinary Science (AL4AnimalS), University of Trás-os-Montes e Alto Douro, Quinta de Prados, 5000-801 Vila Real, Portugal
| | - Duarte Moreira
- Animal Science Department, University of Trás-os-Montes e Alto Douro, Quinta de Prados, 5000-801 Vila Real, Portugal
| | - Raquel Vieira
- Centre for Research and Technology of Agro-Environment and Biological Sciences (CITAB), University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
| | - Luis Mendes Ferreira
- Animal Science Department, University of Trás-os-Montes e Alto Douro, Quinta de Prados, 5000-801 Vila Real, Portugal
- Centre for Research and Technology of Agro-Environment and Biological Sciences (CITAB), University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
| | - Pedro Pereira
- Cevargado—Alimentos Compostos, Unipessoal, Lda., Arcos, 4480-028 Vila do Conde, Portugal
| | - André M. de Almeida
- LEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisbon, Portugal
| | - José Carlos Almeida
- Veterinary and Animal Research Centre (CECAV) and Associate Laboratory of Animal and Veterinary Science (AL4AnimalS), University of Trás-os-Montes e Alto Douro, Quinta de Prados, 5000-801 Vila Real, Portugal
- Animal Science Department, University of Trás-os-Montes e Alto Douro, Quinta de Prados, 5000-801 Vila Real, Portugal
| | - Carlos Venâncio
- Animal Science Department, University of Trás-os-Montes e Alto Douro, Quinta de Prados, 5000-801 Vila Real, Portugal
- Centre for Research and Technology of Agro-Environment and Biological Sciences (CITAB), University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
- Correspondence: (L.S.-B.); (C.V.)
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Smili H, Boudida Y, Becila S, Babelhadj B, Idder M, Chehma A, Adamou A, Boudjellal A, Sentandreu MA, Ouali A. Early postmortem degradation of actin muscle protein in Algerian Sahraoui dromedaries. FOOD SCI TECHNOL INT 2022:10820132221097879. [PMID: 35473401 DOI: 10.1177/10820132221097879] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The present study aimed to evaluate actin degradation during the early postmortem time in Longissimus Lumborum muscle according to Sahraoui dromedary's age. A sample of eight males, young (2 years old) and adult (8 years old) dromedaries, was used to investigate meat quality traits and actin proteolysis during the conversion of muscle to meat. Results demonstrated higher pH values in young compared to adult with a polyphasic pH drop profile. While, age did not affect drip loss (DL) and the values at 72 h postmortem varied from 5 to 9%. Western blot revealed that actin proteolysis occurred since 1 h postmortem and that it was affected by age and postmortem time. In particular, the 32 and 25 kDa actin fragments could be potential markers of ongoing meat tenderization.
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Affiliation(s)
- Hanane Smili
- Equipe Maquav, Laboratoire Bioqual, Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (INATAA), 567246Université Frères Mentouri Constantine 1, Constantine, Algérie.,Laboratoire des Bioressources Sahariennes: préservation et valorisation, 257251Université Kasdi Merbah Ouargla, Ouargla, Algérie
| | - Yasmine Boudida
- Equipe Maquav, Laboratoire Bioqual, Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (INATAA), 567246Université Frères Mentouri Constantine 1, Constantine, Algérie
| | - Samira Becila
- Equipe Maquav, Laboratoire Bioqual, Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (INATAA), 567246Université Frères Mentouri Constantine 1, Constantine, Algérie
| | - Baaissa Babelhadj
- Laboratoire de protection des écosystèmes en zones arides et semi-arides, 257251Université Kasdi Merbah Ouargla, Ouargla, Algérie.,Ecole normale supérieure de Ouargla, Ouargla, Algérie
| | - Messaouda Idder
- Laboratoire des Bioressources Sahariennes: préservation et valorisation, 257251Université Kasdi Merbah Ouargla, Ouargla, Algérie
| | - Abdelmajid Chehma
- Laboratoire des Bioressources Sahariennes: préservation et valorisation, 257251Université Kasdi Merbah Ouargla, Ouargla, Algérie
| | - Abdelkader Adamou
- Laboratoire de protection des écosystèmes en zones arides et semi-arides, 257251Université Kasdi Merbah Ouargla, Ouargla, Algérie
| | - Abdelghani Boudjellal
- Equipe Maquav, Laboratoire Bioqual, Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (INATAA), 567246Université Frères Mentouri Constantine 1, Constantine, Algérie
| | | | - Ahmed Ouali
- UR370, QuaPA, 481410INRA de Clermont Ferrand Theix, st. Genes Champanelle, France
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Barrasso R, Ceci E, Tufarelli V, Casalino G, Luposella F, Fustinoni F, Dimuccio MM, Bozzo G. Religious slaughtering: Implications on pH and temperature of bovine carcasses. Saudi J Biol Sci 2022; 29:2396-2401. [PMID: 35531228 PMCID: PMC9072877 DOI: 10.1016/j.sjbs.2021.12.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2021] [Revised: 11/18/2021] [Accepted: 12/04/2021] [Indexed: 11/29/2022] Open
Abstract
The main objective of this study was to investigate the influence of different types of slaughtering on the variations of pH and temperature. Ninety entire male beef cattle, belonging to the Charolais breed, were distributed in three groups based on method of slaughtering. A total of 30 subjects (group K) were slaughtered without stunning, according to the Koscher rite; thirty bovines (group T) were stunned with a captive bolt gun, following the common slaughtering reported by Council Regulation (EC) 1099/2009; other thirty animals (group H) were slaughtered without stunning, based on Halal procedures. The temperature and pH values of carcasses were determined at 3, 6 and 24 h post-mortem, respectively. At 24 h post-mortem of the 30 carcasses evaluated for each group, muscle temperature decreased in all three types of slaughtering. In particular, the average temperature was 4.0, 4.9 and 3.0 °C for traditional, Halal and Koscher slaughtering, respectively. Moreover, at the same time step (24 h post-mortem), muscle pH decreased showing values equal to 5.72, 5.83, 5.81 for traditional, Halal and Koscher slaughtering, respectively. The findings of the present study may be useful to highlight the influence of slaughtering method on pH and, more generally, on meat quality. Additionally, our results show that, in slaughtering carried out without prior stunning, the carcass could be more susceptible to alterations because of the high pH values.
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Affiliation(s)
- Roberta Barrasso
- Department of Veterinary Medicine, University of Bari "Aldo Moro", 70010 Valenzano, Italy
| | - Edmondo Ceci
- Department of Veterinary Medicine, University of Bari "Aldo Moro", 70010 Valenzano, Italy
| | - Vincenzo Tufarelli
- Department of DETO-Section of Veterinary Science and Animal Production, University of Bari "Aldo Moro", 70010 Valenzano, Italy
| | - Gaia Casalino
- Department of Veterinary Medicine, University of Bari "Aldo Moro", 70010 Valenzano, Italy
| | - Francesco Luposella
- Postgraduate School in Inspection of Food of Animal Origin, Veterinary Medicine, "Aldo Moro", 70010 Valenzano, Italy.,Direction Départementale de la Cohésion Sociale et de la Protection des Populations des Vosges (DDCSPP88), Unité Productions Animales et Environnement, Parc Économique du Saut le Cerf, 4 Avenue du Rose Poirier, 88000 Épinal, France
| | - Fanny Fustinoni
- Direction Départementale de la Cohésion Sociale et de la Protection des Populations des Vosges (DDCSPP88), Unité Productions Animales et Environnement, Parc Économique du Saut le Cerf, 4 Avenue du Rose Poirier, 88000 Épinal, France
| | - Michela M Dimuccio
- Department of Veterinary Medicine, University of Bari "Aldo Moro", 70010 Valenzano, Italy
| | - Giancarlo Bozzo
- Department of Veterinary Medicine, University of Bari "Aldo Moro", 70010 Valenzano, Italy
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