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Sun X, He Z, Yang L, Wu H, Li H. Quantitative proteomic analysis to identify potential biomarkers linked to quality traits of beef tripe from different sources. Food Chem 2024; 449:139224. [PMID: 38599111 DOI: 10.1016/j.foodchem.2024.139224] [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: 12/28/2023] [Revised: 03/17/2024] [Accepted: 03/31/2024] [Indexed: 04/12/2024]
Abstract
In this work, the 4D data-independent acquisition (DIA) quantitative strategy was used for differential proteomic analysis of four beef tripe samples from different sources to explore the associations between differentially expressed proteins (DEPs) and meat quality traits. A total of 68 shared DEPs were identified in all comparison groups, which were mainly involved in phosphorylation signaling pathway, peroxisome proliferator-activated receptor (PPAR) signaling pathway, and glucuronic acid pathway. In the correlation analysis between DEPs and quality traits of beef tripe, it was found that 21 proteins were significantly associated with the quality traits in beef tripe, which could be considered as the potential biomarkers of beef tripe quality. This study has successfully uncovered the protein composition of beef tripe for the very first time, which helps to understand the key proteins and biological processes associated with the quality traits of beef tripe from different sources and improve the quality control of beef tripe.
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Affiliation(s)
- Xuelian Sun
- College of Food Science, Southwest University, No.2 Tiansheng Road, Beibei District, Chongqing 400715, China
| | - Zhifei He
- College of Food Science, Southwest University, No.2 Tiansheng Road, Beibei District, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, No.2 Tiansheng Road, Beibei District, Chongqing 400715, China; Chongqing Engineering Research Center of Regional Food, No.2 Tiansheng Road, Beibei District, Chongqing 400715, China
| | - Li Yang
- College of Food Science, Southwest University, No.2 Tiansheng Road, Beibei District, Chongqing 400715, China
| | - Han Wu
- College of Food Science, Southwest University, No.2 Tiansheng Road, Beibei District, Chongqing 400715, China
| | - Hongjun Li
- College of Food Science, Southwest University, No.2 Tiansheng Road, Beibei District, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, No.2 Tiansheng Road, Beibei District, Chongqing 400715, China; Chongqing Engineering Research Center of Regional Food, No.2 Tiansheng Road, Beibei District, Chongqing 400715, China.
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2
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Ma N, Han L, Hou S, Gui L, Yuan Z, Sun S, Wang Z, Yang B, Yang C. Insights into the effects of saline forage on the meat quality of Tibetan sheep by metabolome and multivariate analysis. Food Chem X 2024; 22:101411. [PMID: 38756473 PMCID: PMC11096943 DOI: 10.1016/j.fochx.2024.101411] [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: 02/20/2024] [Revised: 04/21/2024] [Accepted: 04/22/2024] [Indexed: 05/18/2024] Open
Abstract
This work aimed to investigate how two different types of forage (saline and alkaline) impact the meat quality and muscle metabolism of Tibetan sheep. An integrative multi-omics analysis of meat quality and different metabolites was performed using untargeted and targeted metabolomics approaches. The research results indicated that GG grass (saline and alkaline forage) possessed superior characteristics in terms of apparent quality and secondary metabolite content compared with HG grass (Non saline alkali forage), regardless of the targeted metabolites or non-targeted ones. Simultaneously, under stress conditions, the carbohydrates-rich salt-alkali grass play a significant role in slowing down the decline in pH, increasing the unsaturated fatty acid content and reducing the thawing loss in Tibetan sheep. This study provides an understanding of the impact of different salt-alkali grass on the quality of Tibetan sheep meat, while providing a scientific basis for the future development of salt-alkali livestock industry.
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Affiliation(s)
- Nana Ma
- College of Agriculture and Animal Husbandry, Qinghai University, Xining, China
| | - Lijuan Han
- College of Agriculture and Animal Husbandry, Qinghai University, Xining, China
| | - Shengzhen Hou
- College of Agriculture and Animal Husbandry, Qinghai University, Xining, China
| | - Linsheng Gui
- College of Agriculture and Animal Husbandry, Qinghai University, Xining, China
| | - Zhenzhen Yuan
- College of Agriculture and Animal Husbandry, Qinghai University, Xining, China
| | - Shengnan Sun
- College of Agriculture and Animal Husbandry, Qinghai University, Xining, China
| | - Zhiyou Wang
- College of Agriculture and Animal Husbandry, Qinghai University, Xining, China
| | - Baochun Yang
- College of Agriculture and Animal Husbandry, Qinghai University, Xining, China
| | - Chao Yang
- College of Agriculture and Animal Husbandry, Qinghai University, Xining, China
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3
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Patinho I, Antonelo DS, Delgado EF, Alessandroni L, Balieiro JCC, Contreras Castillo CJ, Gagaoua M. In-depth exploration of the high and normal pH beef proteome: First insights emphasizing the dynamic protein changes in Longissimus thoracis muscle from pasture-finished Nellore bulls over different postmortem times. Meat Sci 2024; 216:109557. [PMID: 38852285 DOI: 10.1016/j.meatsci.2024.109557] [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: 04/11/2024] [Revised: 05/25/2024] [Accepted: 06/03/2024] [Indexed: 06/11/2024]
Abstract
This study aimed to evaluate for the first time the temporal dynamic changes in early postmortem proteome of normal and high ultimate pH (pHu) beef samples from the same cattle using a shotgun proteomics approach. Ten selected carcasses classified as normal (pHu < 5.8; n = 5) or high (pHu ≥ 6.2; n = 5) pHu beef from pasture-finished Nellore (Bos taurus indicus) bulls were sampled from Longissimus thoracis muscle at 30 min, 9 h and 44 h postmortem for proteome comparison. The temporal proteomics profiling quantified 863 proteins, from which 251 were differentially abundant (DAPs) between high and normal pHu at 30 min (n = 33), 9 h (n = 181) and 44 h (n = 37). Among the myriad interconnected pathways regulating pH decline during postmortem metabolism, this study revealed the pivotal role of energy metabolism, cellular response to stress, oxidoreductase activity and muscle system process pathways throughout the early postmortem. Twenty-three proteins overlap among postmortem times and may be suggested as candidate biomarkers to the dark-cutting condition development. The study further evidenced for the first time the central role of ribosomal proteins and histones in the first minutes after animal bleeding. Moreover, this study revealed the disparity in the mechanisms underpinning the development of dark-cutting beef condition among postmortem times, emphasizing multiple dynamic changes in the muscle proteome. Therefore, this study revealed important insights regarding the temporal dynamic changes that occur in early postmortem of high and normal muscle pHu beef, proposing specific pathways to determine the biological mechanisms behind dark-cutting determination.
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Affiliation(s)
- Iliani Patinho
- Department of Agri-food Industry, Food and Nutrition, Luiz de Queiroz College of Agriculture, University of Sao Paulo, Piracicaba, SP 13418-900, Brazil
| | - Daniel S Antonelo
- College of Veterinary Medicine and Animal Science, University of Sao Paulo, Pirassununga, SP 13635-900, Brazil
| | - Eduardo F Delgado
- Department of Animal Science, Luiz de Queiroz College of Agriculture, University of Sao Paulo, Piracicaba, SP 13418-900, Brazil
| | - Laura Alessandroni
- Chemistry Interdisciplinary Project (CHIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri, Camerino 62032, Italy
| | - Júlio C C Balieiro
- College of Veterinary Medicine and Animal Science, University of Sao Paulo, Pirassununga, SP 13635-900, Brazil
| | - Carmen J Contreras Castillo
- Department of Agri-food Industry, Food and Nutrition, Luiz de Queiroz College of Agriculture, University of Sao Paulo, Piracicaba, SP 13418-900, Brazil
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4
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Zhao Y, Wang Z, Bruce HL, Roy BC, Yang W, Zhang D, Hou C. The effect of modified atmosphere packaging at an early postmortem stage on lamb meat quality during subsequent aging. J Food Sci 2024; 89:228-244. [PMID: 38126109 DOI: 10.1111/1750-3841.16881] [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: 05/08/2023] [Revised: 10/11/2023] [Accepted: 11/27/2023] [Indexed: 12/23/2023]
Abstract
This study explores the influence of modified atmosphere packaging (MAP) on fresh lamb meat quality with respect to gas concentration, rigor state, and post-mortem aging time. A comparison was done for the quality characteristics of lamb Longissimus thoracis lumborum chops that had been packaged separately in air, 75%O2 + 25%CO2 MAP or 50%O2 + 50%CO2 MAP at 1, 6, and 24 h post-mortem and then stored for 6, 12, 24, 72, and 144 h post-mortem, and the quality of lamb chops had been evaluated at each post-mortem period separately. Chops packaged at 1 and 6 h post-mortem in MAP had reduced pH decline, less purge loss, and enhanced redness at early post-mortem storage times. Lamb color stability was evidently greater in 75%O2 + 25%CO2 MAP than in 50%O2 + 50%CO2 MAP during the early storage period when a* and R630/R580 were taken into account. Shear force values were lowest in lambs packaged at 1 h post-mortem with 75%O2 + 25%CO2 MAP at 12 h post-mortem and then increased until 72 h post-mortem, suggesting that rigor has been delayed by such a high O2 MAP. Thus, fresh lamb quality was maintained most effectively when packaged at 1 h post-mortem in 75%O2 + 25%CO2 MAP for consumption at 12 h post-mortem. The exact mechanisms and optimization of MAP based on Chinese retail conditions should be considered in future studies. PRACTICAL APPLICATION: In this study, three slaughter patterns in the meat industry involving boning immediately after dressing (hot-boning) and chilling for a short period (warm-boning) or overnight (cold-boning) are considered, as well as the behavior of non-immediate consumption after purchase. Modified atmosphere packaging provides an effective preservation of early post-mortem muscles with enhanced color stability, water holding capacity, and texture during refrigerated storage. This could provide new insights into how to process lamb muscles in the early post-mortem period to improve and stabilize lamb quality.
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Affiliation(s)
- Yingxin Zhao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing, P. R. China
| | - Zhenyu Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing, P. R. China
| | - Heather L Bruce
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada
| | - Bimol C Roy
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada
| | - Wei Yang
- Sunrise Material Co., Ltd, Jiangsu, P. R. China
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing, P. R. China
| | - Chengli Hou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing, P. R. China
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Kirkpatrick LT, Gómez JFM, Beline M, Yen CN, Bodmer JS, Wicks JC, Shi TH, Silva SL, Aalhus JL, King DA, Gerrard DE. Muscle of dark and normal beef differs metabolically. Meat Sci 2023; 206:109344. [PMID: 37778129 DOI: 10.1016/j.meatsci.2023.109344] [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: 06/23/2023] [Revised: 09/05/2023] [Accepted: 09/12/2023] [Indexed: 10/03/2023]
Abstract
Reduction in muscle glycogen triggered by adverse antemortem handling events alters postmortem energy metabolism and results in a high ultimate pH and dark, firm and dry beef, often referred to as 'dark-cutting'. However, the relationship between atypical dark (AT) beef, postmortem energy metabolism and underlying tissue characteristics remains somewhat unclear. Cattle harvested in the US and Canada representing normal (pH < 5.6), AT dark (pH 5.6-5.8) and dark cutting (DC; pH > 5.8) beef were analyzed for tissue characteristics related to energy metabolism. Results show AT dark beef is more oxidative but similar to normal beef in glycolytic potential and nucleotide abundance. Mitochondria DNA content (P < 0.05, Canada; P < 0.005, US) and oxidative enzymes for DC and AT dark beef were greater (P < 0.01; Canada and US) compared to normal beef. Myoglobin tracked (P < 0.01) with color classification. These findings show both DC and AT beef are inherently more oxidative and raise the possibility that more oxidative muscle may be more prone to develop dark beef.
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Affiliation(s)
- L T Kirkpatrick
- Virginia Tech, School of Animal Sciences, Blacksburg, VA 24061, USA
| | - J F M Gómez
- Virginia Tech, School of Animal Sciences, Blacksburg, VA 24061, USA
| | - M Beline
- Virginia Tech, School of Animal Sciences, Blacksburg, VA 24061, USA
| | - C-N Yen
- Virginia Tech, School of Animal Sciences, Blacksburg, VA 24061, USA
| | - J S Bodmer
- Virginia Tech, School of Animal Sciences, Blacksburg, VA 24061, USA
| | - J C Wicks
- Virginia Tech, School of Animal Sciences, Blacksburg, VA 24061, USA
| | - T H Shi
- Virginia Tech, School of Animal Sciences, Blacksburg, VA 24061, USA
| | - S L Silva
- Department of Animal Science, College of Animal Science and Food Engineering, University of São Paulo, Pirassununga, SP 13635-900, Brazil
| | - J L Aalhus
- Agriculture and Agri-Food Canada, 6000 C & D Trail, Lacombe, Alberta T4L 1W1, Canada
| | - D A King
- USDA-ARS, Roman L. Hruska US Meat Animal Research Center, Clay Center, NE 68933, USA
| | - D E Gerrard
- Virginia Tech, School of Animal Sciences, Blacksburg, VA 24061, USA.
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Waga M, Nodake K, Nakade K. The effect of pH and aging on mitochondrial reduction of bovine myoglobin's affinity for oxygen. Meat Sci 2023; 206:109345. [PMID: 37729860 DOI: 10.1016/j.meatsci.2023.109345] [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: 04/16/2023] [Revised: 08/04/2023] [Accepted: 09/12/2023] [Indexed: 09/22/2023]
Abstract
In skeletal muscles, mitochondria have been shown to decrease the oxygen affinity of myoglobin. In this study, we investigated whether the mitochondrial function of decreasing myoglobin affinity for oxygen persists and operates at the final pH of postmortem bovine skeletal muscle. The oxygen affinity and myoglobin consumption in the presence of mitochondria obtained from fresh and wet-aged beef were evaluated and compared at pH 5.1, 5.6, and 5.7. The results showed that mitochondria obtained from fresh beef preserved myoglobin oxygen consumption and affinity interference, whereas those obtained from wet-aged beef did not. Oxygen consumption and affinity interference were mostly absent at pH 5.1 and were higher at pH 5.7 than those at pH 5.6. Our findings suggest that mitochondria contribute both to an increase in the oxygen affinity of myoglobin in aged meat and a decrease in the oxygen affinity of myoglobin in high-pH meat, such as dark-cutting beef.
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Affiliation(s)
- Masahiro Waga
- Central Research Institute, Itoham Yonekyu Holdings Inc., Moriya, Japan.
| | - Kazumasa Nodake
- Central Research Institute, Itoham Yonekyu Holdings Inc., Moriya, Japan
| | - Koji Nakade
- Central Research Institute, Itoham Yonekyu Holdings Inc., Moriya, Japan
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Coaguila Gonza MM, Cavalcante CL, Saldaña E, Sartori AGDO, Contreras Castillo CJ. Effect of ultimate pH on quality of aged Longissimus dorsi muscle of Zebu Nellore (Bos indicus) during long-term frozen storage. Food Res Int 2023; 174:113675. [PMID: 37981368 DOI: 10.1016/j.foodres.2023.113675] [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: 08/11/2023] [Revised: 10/30/2023] [Accepted: 11/03/2023] [Indexed: 11/21/2023]
Abstract
Despite the relatively high occurrence of bovine meat with intermediate to high ultimate pH (pHu), there is a lack of studies focused on the effects of long-term conventional air-blasting freezing storage on quality parameters of commercial beefs of Zebu Nellore (Bos indicus) with varying pHu ranges. The objective of this work was to evaluate the influence of pHu ranges [normal (≤5.79), intermediate (5.80 to 6.19), and high (≥6.20)] and long-term frozen storage on quality parameters of aged Longissimus dorsi beefs of Zebu Nellore (Bos indicus). The aging conditions were set at 2 °C for 14 days, while the freezing conditions were set at - 20 °C, and samples were collected after 3, 6, 9, and 12 months of storage. The results indicated that the pHu influenced meat quality parameters, as well as the chemical forms of myoglobin, which changed throughout the frozen storage, leading to a brighter red color, especially for the normal pHu beef samples, likely due to increased oxymyoglobin content. Frozen storage improved tenderness, with high pHu beef samples being the more tender after 12 months, potentially due to lower protein oxidation, as measured by the carbonyl content. Increased drip loss was observed over freezing time, with a concomitant decrease in protein solubility, especially for myofibrillar and sarcoplasmic proteins, which differed among the pHu ranges. These findings are valuable for determining freezing time as a preservation strategy to maintain beef quality within different pHu ranges.
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Affiliation(s)
- Milagros Maribel Coaguila Gonza
- Departamento de Agroindústria, Alimentos e Nutrição (LAN), Escola Superior de Agricultura "Luiz de Queiroz" (ESALQ), Universidade de São Paulo (USP), Avenida Pádua Dias, 11, Cx. Postal 9, CEP 13418-900, Piracicaba, SP, Brazil
| | - Cecylyana Leite Cavalcante
- Departamento de Agroindústria, Alimentos e Nutrição (LAN), Escola Superior de Agricultura "Luiz de Queiroz" (ESALQ), Universidade de São Paulo (USP), Avenida Pádua Dias, 11, Cx. Postal 9, CEP 13418-900, Piracicaba, SP, Brazil
| | - Erick Saldaña
- Sensory Analysis and Consumer Study Group, Escuela Profesional de Ingeniería Agroindustrial, Universidad Nacional de Moquegua, Prolongación Calle Ancash s/n, Moquegua 18001, Peru
| | - Alan Giovanini de Oliveira Sartori
- Departamento de Agroindústria, Alimentos e Nutrição (LAN), Escola Superior de Agricultura "Luiz de Queiroz" (ESALQ), Universidade de São Paulo (USP), Avenida Pádua Dias, 11, Cx. Postal 9, CEP 13418-900, Piracicaba, SP, Brazil
| | - Carmen Josefina Contreras Castillo
- Departamento de Agroindústria, Alimentos e Nutrição (LAN), Escola Superior de Agricultura "Luiz de Queiroz" (ESALQ), Universidade de São Paulo (USP), Avenida Pádua Dias, 11, Cx. Postal 9, CEP 13418-900, Piracicaba, SP, Brazil.
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Hou L, Yan K, Dong S, Guo L, Liu J, Wang S, Chang M, Meng J. Transcriptome Analysis Revealed That Hydrogen Peroxide-Regulated Oxidative Phosphorylation Plays an Important Role in the Formation of Pleurotus ostreatus Cap Color. J Fungi (Basel) 2023; 9:823. [PMID: 37623594 PMCID: PMC10455351 DOI: 10.3390/jof9080823] [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: 06/14/2023] [Revised: 07/29/2023] [Accepted: 07/31/2023] [Indexed: 08/26/2023] Open
Abstract
Pleurotus ostreatus is widely cultivated in China. H2O2, as a signaling molecule, can regulate the formation of cap color, but its regulatory pathway is still unclear, severely inhibiting the breeding of dark-colored strains. In this study, 614 DEGs specifically regulated by H2O2 were identified by RNA-seq analysis. GO-enrichment analysis shows that DEGs can be significantly enriched in multiple pathways related to ATP synthesis, mainly including proton-transporting ATP synthesis complex, coupling factor F(o), ATP biosynthetic process, nucleoside triphosphate metabolic processes, ATP metabolic process, purine nucleoside triphosphate biosynthetic and metabolic processes, and purine ribonuclease triphosphate biosynthetic metabolic processes. Further KEGG analysis revealed that 23 DEGs were involved in cap color formation through the oxidative phosphorylation pathway. They were enriched in Complexes I, III, IV, and V in the respiratory chain. Further addition of exogenous uncoupling agents and ATP synthase inhibitors clarifies the important role of ATP synthesis in color formation. In summary, H2O2 may upregulate the expression of complex-encoding genes in the respiratory chain and promote ATP synthesis, thereby affecting the formation of cap color. The results of this study lay the foundation for the breeding of dark-colored strains of P. ostreatus and provide a basis for the color-formation mechanism of edible fungi.
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Affiliation(s)
- Ludan Hou
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China; (L.H.); (K.Y.); (S.D.); (L.G.); (J.L.); (S.W.)
- Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu 030801, China
| | - Kexing Yan
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China; (L.H.); (K.Y.); (S.D.); (L.G.); (J.L.); (S.W.)
| | - Shuai Dong
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China; (L.H.); (K.Y.); (S.D.); (L.G.); (J.L.); (S.W.)
| | - Lifeng Guo
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China; (L.H.); (K.Y.); (S.D.); (L.G.); (J.L.); (S.W.)
| | - Jingyu Liu
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China; (L.H.); (K.Y.); (S.D.); (L.G.); (J.L.); (S.W.)
- Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu 030801, China
| | - Shurong Wang
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China; (L.H.); (K.Y.); (S.D.); (L.G.); (J.L.); (S.W.)
- Shanxi Research Center for Engineering Technology of Edible Fungi, Taigu 030801, China
| | - Mingchang Chang
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China; (L.H.); (K.Y.); (S.D.); (L.G.); (J.L.); (S.W.)
- Shanxi Research Center for Engineering Technology of Edible Fungi, Taigu 030801, China
| | - Junlong Meng
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China; (L.H.); (K.Y.); (S.D.); (L.G.); (J.L.); (S.W.)
- Shanxi Research Center for Engineering Technology of Edible Fungi, Taigu 030801, China
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Zou B, Jia F, Ji L, Li X, Dai R. Effects of mitochondria on postmortem meat quality: characteristic, isolation, energy metabolism, apoptosis and oxygen consumption. Crit Rev Food Sci Nutr 2023:1-24. [PMID: 37452658 DOI: 10.1080/10408398.2023.2235435] [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: 07/18/2023]
Abstract
Meat quality holds significant importance for both consumers and meat producers. Various factors influence meat quality, and among them, mitochondria play a crucial role. Recent studies have indicated that mitochondria can sustain their functions and viability for a certain duration in postmortem muscles. Consequently, mitochondria have an impact on oxygen consumption, energy metabolism, and apoptotic processes, which in turn affect myoglobin levels, oxidative stress, meat tenderness, fat oxidation, and protein oxidation. Ultimately, these factors influence the color, tenderness, and flavor of meat. However, there is a dearth of comprehensive summaries addressing the effects of mitochondria on postmortem muscle physiology and meat quality. Therefore, this review aims to describe the characteristics of muscle mitochondria and their potential influence on muscle. Additionally, a suitable method for isolating mitochondria is presented. Lastly, the review emphasizes the regulation of oxygen consumption, energy metabolism, and apoptosis by postmortem muscle mitochondria, and provides an overview of relevant research and recent advancements. The ultimate objective of this review is to elucidate the underlying mechanisms through which mitochondria impact meat quality.
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Affiliation(s)
- Bo Zou
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
| | - Fei Jia
- Department of Biological and Agricultural Engineering, University of Arkansas, Fayetteville, AR, USA
| | - Lin Ji
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
| | - Xingmin Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
| | - Ruitong Dai
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
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10
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Ruedt C, Gibis M, Weiss J. Meat color and iridescence: Origin, analysis, and approaches to modulation. Compr Rev Food Sci Food Saf 2023; 22:3366-3394. [PMID: 37306532 DOI: 10.1111/1541-4337.13191] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2023] [Revised: 04/27/2023] [Accepted: 05/16/2023] [Indexed: 06/13/2023]
Abstract
Meat color is an important aspect for the meat industry since it strongly determines the consumers' perception of product quality and thereby significantly influences the purchase decision. Emergence of new vegan meat analogs has renewed interest in the fundamental aspects of meat color in order to replicate it. The appearance of meat is based on a complex interplay between the pigment-based meat color from myoglobin and its chemical forms and light scattering from the muscle's microstructure. While myoglobin biochemistry and pigment-based meat color have been extensively studied, research on the physicochemical contribution of light scattering to meat color and the special case of structural colors causing meat iridescence has received only little attention. Former review articles focused mostly on the biochemical or physical mechanisms rather than the interplay between them, in particular the role that structural colors play. While from an economic point of view, meat iridescence might be considered negligible, an enhanced understanding of the underlying mechanisms and the interactions of light with meat microstructures can improve our overall understanding of meat color. Therefore, this review discusses both biochemical and physicochemical aspects of meat color including the origin of structural colors, highlights new color measurement methodologies suitable to investigate color phenomena such as meat iridescence, and finally presents approaches to modulate meat color in terms of base composition, additives, and processing.
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Affiliation(s)
- Chiara Ruedt
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Monika Gibis
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Jochen Weiss
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
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11
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Lamri M, Della Malva A, Djenane D, Albenzio M, Gagaoua M. First insights into the dynamic protein changes in goat Semitendinosus muscle during the post-mortem period using high-throughput proteomics. Meat Sci 2023; 202:109207. [PMID: 37150067 DOI: 10.1016/j.meatsci.2023.109207] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 04/02/2023] [Accepted: 04/26/2023] [Indexed: 05/09/2023]
Abstract
Proteomics plays a key and insightful role in meat research in the post-genomic era. This study aimed to unveil using a shotgun proteomics approach the temporal dynamic changes in early post-mortem proteome of goat Semitendinosus muscle. Therefore, the evolution and comparison of the muscle proteome over three post-mortem times (1, 8, and 24 h) was assessed. The temporal proteomics profiling quantified 748 proteins, from which 174 were differentially abundant (DAPs): n = 55 between 1 h versus 8 h, n = 52 between 8 h versus 24 h, and n = 154 between 1 h versus 24 h. The DAPs belong to myriad interconnected pathways. Binding, transport and calcium homeostasis, as well as muscle contraction and structure, exhibited an equivalent contribution during post-mortem, demonstrating their central role. Catalytic, metabolism and ATP metabolic process, and proteolysis were active pathways from the first hours of animal bleeding. Conversely, oxidative stress, response to hypoxia and cell redox homeostasis along chaperones and heat shock proteins accounted for the large proportion of the biochemical processes, more importantly after 8 h post-mortem. Overall, the conversion of muscle into meat is largely orchestrated by energy production as well as mitochondrial metabolism and homeostasis through calcium and permeability transition regulation. The study further evidenced the role of ribosomal proteins in goat post-mortem muscle, signifying that several proteins experiencing changes during storage, also undergo splicing modifications, which is for instance a mechanism known for mitochondrial proteins. Overall, temporal proteomics profiling of early post-mortem muscle proteome offers an unparalleled view of the sophisticated post-mortem biochemical and proteolytic events associated with goat meat quality determination.
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Affiliation(s)
- Melisa Lamri
- Laboratoire de Qualité et Sécurité des Aliments, Université Mouloud Mammeri, Tizi-Ouzou 15000, Algeria
| | - Antonella Della Malva
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, 71121 Foggia, Italy
| | - Djamel Djenane
- Laboratoire de Qualité et Sécurité des Aliments, Université Mouloud Mammeri, Tizi-Ouzou 15000, Algeria
| | - Marzia Albenzio
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, 71121 Foggia, Italy
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12
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Overview of omics applications in elucidating the underlying mechanisms of biochemical and biological factors associated with meat safety and nutrition. J Proteomics 2023; 276:104840. [PMID: 36758853 DOI: 10.1016/j.jprot.2023.104840] [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: 09/14/2022] [Revised: 01/28/2023] [Accepted: 01/30/2023] [Indexed: 02/10/2023]
Abstract
Over the years, significant technological discoveries have facilitated the improvement of meat-related research. Recent studies of complex and interactive factors contributing to variations in meat safety are increasingly focused on data-driven omics approaches such as proteomics. This review highlighted omics advances in elucidating the biochemical and biological actions on meat safety. Also, the impacts of the nutritional characteristics of meat and meat products on human health are emphasized. Future perspectives should explore multi-omics and in situ investigations to elucidate the implications in microbiological studies, including nutritional and health-related assessments. Also, creating meat safety assessment and prediction models based on biomarkers of meat safety traits will help to mitigate application constraints, thereby evaluating meat quality more accurately. This could provide a scientific basis for increasing the meat industry's profitability and producing high-quality meat and meat products for consumers. SIGNIFICANCE OF THE REVIEW: This review highlighted omics advances in elucidating underlying mechanisms of biochemical and biological factors associated with meat safety. Also, the impacts of meat proteins on human health are emphasized. Future perspectives should explore multi-omics and in situ investigations to elucidate the implications in microbiological studies, including nutritional and health-related assessments. Also, creating meat safety assessment and prediction models based on biomarkers of meat safety traits will help to mitigate application constraints, thereby evaluating meat quality more accurately. This could provide a scientific basis for increasing the meat industry's profitability and producing high-quality meat and meat products for consumers.
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13
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Ribeiro CCDS, Guimarães KA, Delgado EF, Balieiro JCDC, Venturini AC, Castillo CJC. Improvement of Color and Oxidative Stabilities in Nellore Bull Dark Meat in High-Oxygen Package by Lactate and Rosemary Oil Extract. Foods 2023; 12:foods12061302. [PMID: 36981229 PMCID: PMC10048233 DOI: 10.3390/foods12061302] [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: 12/29/2022] [Revised: 01/27/2023] [Accepted: 03/10/2023] [Indexed: 03/30/2023] Open
Abstract
This study aimed to improve the color and oxidative stabilities of dark Nellore bull steaks with greater-than-normal ultimate pH (pHu) by the injection (8% raw wet weight basis) of a solution with L-lactate (2.5%), phosphate (0.3%) and rosemary extract (0.06%), with further packaging in high oxygen atmosphere (HiOx MAP). Longissimus lumborum muscles from pasture-fed Nellore bulls were divided into three pHu ranges: normal (<5.80), intermediate (5.81-6.19), and high (≥6.2). Muscles were then halved, with sections were randomly assigned to non-enhanced (C, n = 6/pHu range) or injected (E, n = 6/pHu range) groups, at 72 h postmortem. Each section was cut into 2 cm-slices, which were HiOx-packed and then stored for 5 days (dark) and displayed for 9 days (fluorescent lighting) at 2 °C. Higher pHu steaks exhibited greater a*, b*, h*, C* and surface oxymyoglobin and lower surface deoxymyoglobin and oxygen consumption compared to those of normal pHu between days 0 and 5 (p < 0.05). Over the time, normal-pHu muscles showed oxidative protection (lower TBARS and greater metmyoglobin reducing ability values, p < 0.05) in enhanced-steaks. Therefore, enhancement and HiOx MAP seem to produce greater-than-normal pHu Nellore bull steaks with a preferable color and quality, even after display time.
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Affiliation(s)
- Caio César de Sousa Ribeiro
- Agri-Food Industry, Food and Nutrition, Luiz de Queiroz College of Agriculture, University of Sao Paulo, Piracicaba 13418-900, Brazil
- Núcleo de Apoio Técnico ao Ensino, Pesquisa e Extensão, Institute of Environmental, Chemical and Pharmaceutical Sciences, Federal University of Sao Paulo, Diadema 09972-270, Brazil
| | - Kathelyn Araújo Guimarães
- Agri-Food Industry, Food and Nutrition, Luiz de Queiroz College of Agriculture, University of Sao Paulo, Piracicaba 13418-900, Brazil
| | - Eduardo Francisquine Delgado
- Department of Animal Science, Luiz de Queiroz College of Agriculture, University of Sao Paulo, Piracicaba 13418-900, Brazil
| | - Júlio César de Carvalho Balieiro
- Department of Nutrition and Animal Production, School of Veterinary Medicine and Animal Science, University of Sao Paulo, Sao Paulo 13635-900, Brazil
| | - Anna Cecilia Venturini
- Department of Pharmaceutical Sciences, Institute of Environmental, Chemical and Pharmaceutical Sciences, Federal University of Sao Paulo, Diadema 09913-030, Brazil
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14
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Kiyimba F, Cassens D, Hartson SD, Rogers J, Habiger J, Mafi GG, Ramanathan R. Integrative proteomics and metabolomics profiling to understand the biochemical basis of beef muscle darkening at a slightly elevated pH. J Anim Sci 2023; 101:skac376. [PMID: 36638080 PMCID: PMC9838797 DOI: 10.1093/jas/skac376] [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: 08/29/2022] [Accepted: 11/14/2022] [Indexed: 01/14/2023] Open
Abstract
Previous studies investigated the biochemical basis of dark-cutting conditions at elevated muscle pH (above 6), but the molecular basis at slightly above normal pH (between 5.6 and 5.8) is still unclear. The objective was to determine protein and metabolite profiles to elucidate postmortem muscle darkening at slightly elevated pH. Loins were selected based on the criteria established in our laboratory before sample collections, such as pH less than 5.8, L* values (muscle lightness) less than 38, and not discounted by the grader (high-pH beef with dark color are discounted and not sold in retail stores). Six bright red loins (longissimus lumborum) at normal-pH (average pH = 5.57) and six dark-colored strip loins at slightly elevated pH (average pH = 5.70) from A maturity carcasses were obtained within 72-h postmortem from a commercial beef purveyor. Surface color, oxygen consumption, metmyoglobin reducing activity, protein, and metabolite profiles were determined on normal-pH and dark-colored steaks at slightly elevated pH. Enzymes related to glycogen metabolism and glycolytic pathways were more differently abundant than metabolites associated with these pathways. The results indicated that oxygen consumption and metmyoglobin reducing activity were greater (P < 0.05) in darker steaks than normal-pH steaks. Enzymes involved with glycogen catabolic pathways and glycogen storage disease showed lower abundance in dark beef. The tricarboxylic acid metabolite, aconitic acid, was overabundant in darker-colored beef than normal-pH beef, but glucose derivative metabolites were less abundant. The majority of glycogenolytic proteins and metabolites reported as overabundant in the previous dark-cutting studies at high pH (>6.4) also did not show significant differences in the current study. Therefore, our data suggest enzymes involved in glycogen metabolism, in part, create a threshold for muscle darkening than metabolites.
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Affiliation(s)
- Frank Kiyimba
- Department of Animal and Food Sciences, Oklahoma State University, Stillwater, Ok 74078, USA
| | - Drew Cassens
- Department of Animal Science, Tarleton State University, Stephenville, TX 76402, USA
| | - Steven D Hartson
- Department of Biochemistry and Molecular Biology, Oklahoma State University, Stillwater, OK 74078, USA
| | - Janet Rogers
- Department of Biochemistry and Molecular Biology, Oklahoma State University, Stillwater, OK 74078, USA
| | - Joshua Habiger
- Department of Statistics, Oklahoma State University, Stillwater, OK 74078, USA
| | - Gretchen G Mafi
- Department of Animal and Food Sciences, Oklahoma State University, Stillwater, Ok 74078, USA
| | - Ranjith Ramanathan
- Department of Animal and Food Sciences, Oklahoma State University, Stillwater, Ok 74078, USA
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15
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Proteomics study of mitochondrial proteins in tilapia red meat and their effect on color change during storage. Food Chem 2023; 400:134061. [DOI: 10.1016/j.foodchem.2022.134061] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2022] [Revised: 08/23/2022] [Accepted: 08/27/2022] [Indexed: 11/18/2022]
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16
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Xiao Y, Zhao J, Zhang X, Jiao Y, Liu Y. Analysis of quality changes of Hengshan goat hindquarter meat at four storage temperatures. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2023.105129] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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17
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Antonelo DS, Dos Santos-Donado PR, Ferreira CR, Colnago LA, Ocampos FMM, Ribeiro GH, Ventura RV, Gerrard DE, Delgado EF, Contreras-Castillo CJ, Balieiro JCC. Exploratory lipidome and metabolome profiling contributes to understanding differences in high and normal ultimate pH beef. Meat Sci 2022; 194:108978. [PMID: 36116280 DOI: 10.1016/j.meatsci.2022.108978] [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: 05/17/2022] [Revised: 09/05/2022] [Accepted: 09/06/2022] [Indexed: 10/14/2022]
Abstract
The aim of this work was to compare the lipidome and metabolome profiling in the Longissimus thoracis muscle early and late postmortem from high and normal ultimate pH (pHu) beef. Lipid profiling discriminated between high and normal pHu beef based on fatty acid metabolism and mitochondrial beta-oxidation of long chain saturated fatty acids at 30 min postmortem, and phospholipid biosynthesis at 44 h postmortem. Metabolite profiling also discriminated between high and normal pHu beef, mainly through glutathione, purine, arginine and proline, and glycine, serine and threonine metabolisms at 30 min postmortem, and glycolysis, TCA cycle, glutathione, tyrosine, and pyruvate metabolisms at 44 h postmortem. Lipid and metabolite profiles showed reduced glycolysis and increased use of alternative energy metabolic processes that were central to differentiating high and normal pHu beef. Phospholipid biosynthesis modification suggested high pHu beef experienced greater oxidative stress.
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Affiliation(s)
- Daniel S Antonelo
- College of Veterinary Medicine and Animal Science, University of Sao Paulo, Pirassununga, SP 13635-900, Brazil.
| | | | - Christina R Ferreira
- Metabolite Profiling Facility, Bindley Bioscience Center, Purdue University, West Lafayette, IN 47907, USA
| | - Luiz A Colnago
- EMBRAPA Instrumentation, Sao Carlos, SP 13560-970, Brazil
| | | | | | - Ricardo V Ventura
- College of Veterinary Medicine and Animal Science, University of Sao Paulo, Pirassununga, SP 13635-900, Brazil
| | - David E Gerrard
- Department of Animal and Poultry Sciences, Virginia Tech, Blacksburg, VA 24061, USA
| | - Eduardo F Delgado
- Department of Animal Science, University of Sao Paulo, Piracicaba, SP 13418-900, Brazil
| | | | - Julio C C Balieiro
- College of Veterinary Medicine and Animal Science, University of Sao Paulo, Pirassununga, SP 13635-900, Brazil
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18
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Study on the changes of goat meat quality and the expression of 17 quality-related genes within 48 h of postmortem aging. Food Res Int 2022; 158:111506. [DOI: 10.1016/j.foodres.2022.111506] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2022] [Revised: 06/07/2022] [Accepted: 06/10/2022] [Indexed: 11/19/2022]
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19
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Ijaz M, Zhang D, Hou C, Mahmood M, Hussain Z, Zheng X, Li X. Changes in postmortem metabolite profile of atypical and typical DFD beef. Meat Sci 2022; 193:108922. [DOI: 10.1016/j.meatsci.2022.108922] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2021] [Revised: 06/20/2022] [Accepted: 07/18/2022] [Indexed: 12/01/2022]
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20
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Zhao Y, Kong X, Yang X, Zhu L, Liang R, Luo X, Zhang L, Hopkins DL, Mao Y, Zhang Y. Effect of energy metabolism and proteolysis on the toughness of intermediate ultimate pH beef. Meat Sci 2022; 188:108798. [DOI: 10.1016/j.meatsci.2022.108798] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2021] [Revised: 03/02/2022] [Accepted: 03/04/2022] [Indexed: 10/18/2022]
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21
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Zhang R, Jia W, Shi L. A Comprehensive Review on the Development of Foodomics-Based Approaches to Evaluate the Quality Degradation of Different Food Products. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2077362] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Rong Zhang
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an, China
| | - Wei Jia
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an, China
| | - Lin Shi
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an, China
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22
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Xin K, Hu B, Han L, Yu Q. Study on the HIF-1α regulated by glycolytic pathways and mitochondrial function in yaks of different altitudes during postmortem aging. J Food Biochem 2022; 46:e14205. [PMID: 35502450 DOI: 10.1111/jfbc.14205] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2021] [Revised: 04/07/2022] [Accepted: 04/11/2022] [Indexed: 12/24/2022]
Abstract
The study investigated the glycolysis pathway mediated by hypoxia-inducible factor-1α (HIF-1α) and the mechanism of its regulation. The results indicated that HIF-1α expression initially increased before subsequently decreasing with aging time during postmortem (p < .01). Glucose transporter-1 (GLUT-1), lactate dehydrogenase (LDH), and hexokinase (HK) displayed a similar trend with aging time (p < .01) while pyruvate dehydrogenase kinase 1 (PDK-1) increased gradually within the first 12 hr before decreasing at 24-120 hr. However, after treatment with a HIF-1α inhibitor, no significant differences were observed in the mitochondrial morphology. Furthermore, lactate content decreased, along with LDH, HK, and F0F1-ATP activities as well as GLUT-1 and PDK-1 expression (p < .01). The shear force for all groups also increased during postmortem aging (p < .01), with that of the controls being significantly higher compared with the treatment groups (p < .01). These findings confirmed that, after slaughter, the hypoxic environment within the muscles provided essential conditions for HIF-1α expression, which, in turn, activated the glycolysis pathway by mediating changes in the activities of glycolytic enzymes and mitochondrial function. Moreover, in accelerating glycolysis rate, the expression of HIF-1α further played a negative role in meat tenderization during postmortem aging. This, it was concluded that HIF-1α expression plays a significant role in postmortem yak meat tenderization by regulating the glycolysis pathway. PRATICAL APPLICATIONS: While converting muscle into meat through hypoxic glycolysis during postmortem aging is undeniable, the biochemical mechanism of this process mediated remains quite obscure. However, the meat quality difference which impact muscle regulation mechanism during postmortem aging has not been reported. The study investigated the HIF-1α played a major role in both the glycolytic pathway and as well as meat tenderness during the postmortem aging of yak meat. The glycolysis pathway is mediated by hypoxia-inducible factor-1α (HIF-1α), the mechanism of its regulation, and meat tenderness during the postmortem aging of yak meat.
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Affiliation(s)
- Keqi Xin
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Bo Hu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Ling Han
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Qunli Yu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
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23
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Differential Expression of MicroRNAs in Dark-Cutting Meat from Beef Carcasses. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12073555] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
“Dark-cutting” meat in beef carcasses can result from conditions such as long-term stress and depleted glycogen stores, but some aspects of the physiological mechanisms that cause dark-cutting phenotypes remain poorly understood. Certain responses to stress factors in fully developed tissues are known to be regulated by specific microRNAs. We investigated microRNA expression in Longissimus lumborum biopsies from carcasses derived from a contemporary group of 78 steers from which a high incidence of dark-cutting meat occurred. Our objective was to identify any potential microRNA signatures that reflect the impact of environmental factors and stresses on genetic signaling networks and result in dark-cutting beef (also known as dark, firm, and dry, or DFD) in some animals. MicroRNA expression was quantified by Illumina NextSeq small RNA sequencing. When RNA extracts from DFD muscle biopsy samples were compared with normal, non-DFD (NON) samples, 29 differentially expressed microRNAs were identified in which expression was at least 20% different in the DFD samples (DFD/NON fold ratio ≤0.8 or ≥1.2). When correction for multiple testing was applied, a single microRNA bta-miR-2422 was identified at a false discovery probability (FDR) of 5.4%. If FDR was relaxed to 30%, additional microRNAs were differentially expressed (bta-miR-10174-5p, bta-miR-1260b, bta-miR-144, bta-miR-142-5p, bta-miR-2285at, bta-miR-2285e, bta-miR-3613a). These microRNAs may play a role in regulating aspects of stress responses that ultimately result in dark-cutting beef carcasses.
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24
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Nelis JLD, Bose U, Broadbent JA, Hughes J, Sikes A, Anderson A, Caron K, Schmoelzl S, Colgrave ML. Biomarkers and biosensors for the diagnosis of noncompliant pH, dark cutting beef predisposition, and welfare in cattle. Compr Rev Food Sci Food Saf 2022; 21:2391-2432. [DOI: 10.1111/1541-4337.12935] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Revised: 02/02/2022] [Accepted: 02/09/2022] [Indexed: 11/29/2022]
Affiliation(s)
| | - Utpal Bose
- CSIRO Agriculture and Food St Lucia Australia
| | | | | | - Anita Sikes
- CSIRO Agriculture and Food Coopers Plains Australia
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25
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Gao X, Zhao D, Wang L, Cui Y, Wang S, Lv M, Zang F, Dai R. Proteomic Changes in Sarcoplasmic and Myofibrillar Proteins Associated with Color Stability of Ovine Muscle during Post-Mortem Storage. Foods 2021; 10:foods10122989. [PMID: 34945539 PMCID: PMC8700786 DOI: 10.3390/foods10122989] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2021] [Revised: 11/27/2021] [Accepted: 12/01/2021] [Indexed: 12/23/2022] Open
Abstract
The objective of this study was to investigate the proteomic characteristics for the sarcoplasmic and myofibrillar proteomes of M. longissimus lumborum (LL) and M. psoasmajor (PM) from Small-tailed Han Sheep. During post-mortem storage periods (1, 3, and 5 days), proteome analysis was applied to elucidate sarcoplasmic and myofibrillar protein changes in skeletal muscles with different color stability. Proteomic results revealed that the identified differentially abundant proteins were glycolytic enzymes, energy metabolism enzymes, chaperone proteins, and structural proteins. Through Pearson’s correlation analysis, a few of those identified proteins (Pyruvate kinase, Adenylate kinase isoenzyme 1, Creatine kinase M-type, and Carbonic anhydrase 3) were closely correlated to representative meat color parameters. Besides, bioinformatics analysis of differentially abundant proteins revealed that the proteins mainly participated in glycolysis and energy metabolism pathways. Some of these proteins may have the potential probability to be predictors of meat discoloration during post-mortem storage. Within the insight of proteomics, these results accumulated some basic theoretical understanding of the molecular mechanisms of meat discoloration.
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Affiliation(s)
- Xiaoguang Gao
- College of Food Science and Biology, Hebei University of Science and Technology, No. 26 Yuxiang Street, Yuhua District, Shijiazhuang 050000, China; (X.G.); (D.Z.); (L.W.); (Y.C.); (S.W.); (M.L.); (F.Z.)
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China
| | - Dandan Zhao
- College of Food Science and Biology, Hebei University of Science and Technology, No. 26 Yuxiang Street, Yuhua District, Shijiazhuang 050000, China; (X.G.); (D.Z.); (L.W.); (Y.C.); (S.W.); (M.L.); (F.Z.)
| | - Lin Wang
- College of Food Science and Biology, Hebei University of Science and Technology, No. 26 Yuxiang Street, Yuhua District, Shijiazhuang 050000, China; (X.G.); (D.Z.); (L.W.); (Y.C.); (S.W.); (M.L.); (F.Z.)
| | - Yue Cui
- College of Food Science and Biology, Hebei University of Science and Technology, No. 26 Yuxiang Street, Yuhua District, Shijiazhuang 050000, China; (X.G.); (D.Z.); (L.W.); (Y.C.); (S.W.); (M.L.); (F.Z.)
| | - Shijie Wang
- College of Food Science and Biology, Hebei University of Science and Technology, No. 26 Yuxiang Street, Yuhua District, Shijiazhuang 050000, China; (X.G.); (D.Z.); (L.W.); (Y.C.); (S.W.); (M.L.); (F.Z.)
| | - Meng Lv
- College of Food Science and Biology, Hebei University of Science and Technology, No. 26 Yuxiang Street, Yuhua District, Shijiazhuang 050000, China; (X.G.); (D.Z.); (L.W.); (Y.C.); (S.W.); (M.L.); (F.Z.)
| | - Fangbo Zang
- College of Food Science and Biology, Hebei University of Science and Technology, No. 26 Yuxiang Street, Yuhua District, Shijiazhuang 050000, China; (X.G.); (D.Z.); (L.W.); (Y.C.); (S.W.); (M.L.); (F.Z.)
| | - Ruitong Dai
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China
- Correspondence: ; Tel.: +86-010-62737547
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26
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Singh A, Mittal A, Benjakul S. Undesirable discoloration in edible fish muscle: Impact of indigenous pigments, chemical reactions, processing, and its prevention. Compr Rev Food Sci Food Saf 2021; 21:580-603. [PMID: 34859577 DOI: 10.1111/1541-4337.12866] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2021] [Revised: 10/06/2021] [Accepted: 10/17/2021] [Indexed: 12/17/2022]
Abstract
Fish is rich in proteins and lipids, especially those containing polyunsaturated fatty acids, which made them vulnerable to chemical or microbial changes associated with quality loss. Meat color is one of vital criteria indicating the freshness, quality, and acceptability of the meat. Color of meat is governed by the presence of various pigments such as hemoglobin, myoglobin (Mb), and so on. Mb, particularly oxy-form, is responsible for the bright red color of fish muscle, especially tuna, and dark fleshed fish, while astaxanthin (AXT) directly determines the color of salmonids muscle. Microbial spoilage and chemical changes such as oxidation of lipid/proteins result in the autoxidation of Mb or fading of AXT, leading to undesirable color with lower acceptability. The discoloration has been affected by chemical composition, post-harvesting handling or storage, processing, cooking, and so on . To tackle discoloration of fish meat, vacuum or modified atmospheric packaging, low- or ultralow-temperature storage, uses of artificial and natural additives have been employed. This review article provides information regarding the factors affecting color and other quality aspects of fish muscle. Moreover, promising methodologies used to control discoloration are also focused.
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Affiliation(s)
- Avtar Singh
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Ajay Mittal
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
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27
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Kiran M, Maheswarappa NB, Banerjee R, Ch V, Rapole S. Impact of stunning before slaughter on expression of skeletal muscles proteome in sheep. Anim Biotechnol 2021:1-8. [PMID: 34559036 DOI: 10.1080/10495398.2021.1976198] [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: 10/20/2022]
Abstract
The commercial production of halal and kosher meat and controversy surrounding the slaughter without stunning is rapidly growing across the globe. Huge global market for halal and kosher meat warrants conciliation of religious practices and animal welfare for the betterment of meat industry. In the present study, we investigated changes in muscle proteome of sheep (Ovis aries) subjected to either electrical stunning and slaughtering or slaughter without any stunning (halal). The 2DE gel analysis detected approximately 377 protein spots in which 243 (119 up regulated and 124 down regulated) protein spots were significantly (p ≤ 0.05) differentially expressed with a fold change ratio ≥1.5/≤1.5. The in-gel digestion and MALDI-TOF/TOF MS analysis of statistically significant protein spots revealed 35 differentially abundant proteins out of which 26 were up-regulated and 9 were down-regulated. The study demonstrated that slaughtering of sheep without stunning resulted in changes in the abundance of proteins involved in catalytic, structural, and stress related processes. This understanding of protein alterations in sheep slaughtered with and without stunning have the potential to act as possible signature for animal welfare index.
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Affiliation(s)
- Mohan Kiran
- Department of Livestock Products Technology, Veterinary College, KVAFSU, Bidar, India
| | | | | | - Venkatesh Ch
- Proteomics Lab, National Centre for Cell Science, Pune, India
| | - Srikanth Rapole
- Proteomics Lab, National Centre for Cell Science, Pune, India
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28
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Ramos L, Bezerra L, de Oliveira J, de Souza M, da Silva A, Pereira E, Mazzetto S, Pereira Filho J, Oliveira R. Effects of feeding growing-finishing lambs with cashew nut shell liquid on the growth performance, physicochemical attributes, lipid peroxidation and sensorial parameters of burger. Small Rumin Res 2021. [DOI: 10.1016/j.smallrumres.2021.106468] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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29
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Sentandreu E, Fuente-García C, Pardo O, Oliván M, León N, Aldai N, Yusà V, Sentandreu MA. Protein Biomarkers of Bovine Defective Meats at a Glance: Gel-Free Hybrid Quadrupole-Orbitrap Analysis for Rapid Screening. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:7478-7487. [PMID: 34171191 PMCID: PMC8278482 DOI: 10.1021/acs.jafc.1c02016] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Revised: 06/09/2021] [Accepted: 06/10/2021] [Indexed: 05/24/2023]
Abstract
An understanding of biological mechanisms that could be involved in the stress response of animal cattle prior to slaughter is critical to create effective strategies aiming at the production of high-quality meat. The sarcoplasmic proteome of directly extracted samples from normal and high ultimate pH (pHu) meat groups was studied through a straightforward gel-free strategy supported by liquid chromatography hybrid quadrupole-Orbitrap high-resolution mass spectrometry (LC-HRMS) analysis. A stepped proteomic pipeline combining rapid biomarker hunting supported by qualitative protein Mascot scores followed by targeted label-free peptide quantification revealed 26 descriptors that characterized meat groups assayed. The functional study of the proposed biomarkers suggested their relevant role in metabolic, chaperone/stress-related, muscle contractility/fiber organization, and transport activities. The efficiency, flexibility, rapidity, and easiness of the methodology proposed can positively contribute to the creation of innovative proteomic alternatives addressing meat quality assessment.
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Affiliation(s)
- Enrique Sentandreu
- Instituto
de Agroquímica y Tecnología de Alimentos (IATA-CSIC). Calle Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Claudia Fuente-García
- Instituto
de Agroquímica y Tecnología de Alimentos (IATA-CSIC). Calle Agustín Escardino 7, 46980 Paterna, Valencia, Spain
- Lactiker
Research Group, Department of Pharmacy and Food Sciences, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, Vitoria-Gasteiz 01006, Spain
| | - Olga Pardo
- Foundation
for the Promotion of Health and Biomedical Research of the Valencia
Region, FISABIO-Public Health, Av. Catalunya, 21, 46020 Valencia, Spain
- Analytical
Chemistry Department, University of Valencia, Edifici Jeroni Muñoz, Dr.
Moliner 50, 46100 Burjassot, Spain
| | - Mamen Oliván
- Servicio
Regional de Investigación y Desarrollo Alimentario (SERIDA), Carretera de Oviedo, s/n, 33300 Villaviciosa, Asturias, Spain
| | - Núria León
- Public Health
Laboratory of Valencia, Av. Catalunya, 21, 46020 Valencia, Spain
| | - Noelia Aldai
- Lactiker
Research Group, Department of Pharmacy and Food Sciences, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, Vitoria-Gasteiz 01006, Spain
| | - Vicent Yusà
- Foundation
for the Promotion of Health and Biomedical Research of the Valencia
Region, FISABIO-Public Health, Av. Catalunya, 21, 46020 Valencia, Spain
- Analytical
Chemistry Department, University of Valencia, Edifici Jeroni Muñoz, Dr.
Moliner 50, 46100 Burjassot, Spain
- Public Health
Laboratory of Valencia, Av. Catalunya, 21, 46020 Valencia, Spain
| | - Miguel A. Sentandreu
- Instituto
de Agroquímica y Tecnología de Alimentos (IATA-CSIC). Calle Agustín Escardino 7, 46980 Paterna, Valencia, Spain
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30
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Gagaoua M, Warner RD, Purslow P, Ramanathan R, Mullen AM, López-Pedrouso M, Franco D, Lorenzo JM, Tomasevic I, Picard B, Troy D, Terlouw EMC. Dark-cutting beef: A brief review and an integromics meta-analysis at the proteome level to decipher the underlying pathways. Meat Sci 2021; 181:108611. [PMID: 34157500 DOI: 10.1016/j.meatsci.2021.108611] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2021] [Revised: 06/07/2021] [Accepted: 06/14/2021] [Indexed: 01/06/2023]
Abstract
Comprehensive characterization of the post-mortem muscle proteome defines a fundamental goal in meat proteomics. During the last decade, proteomics tools have been applied in the field of foodomics to help decipher factors underpinning meat quality variations and to enlighten us, through data-driven methods, on the underlying mechanisms leading to meat quality defects such as dark-cutting meat known also as dark, firm and dry (DFD) meat. In cattle, several proteomics studies have focused on the extent to which changes in the post-mortem muscle proteome relate to dark-cutting beef development. The present data-mining study firstly reviews proteomics studies which investigated dark-cutting beef, and secondly, gathers the protein biomarkers that differ between dark-cutting versus beef with normal-pH in a unique repertoire. A list of 130 proteins from eight eligible studies was curated and mined through bioinformatics for Gene Ontology annotations, molecular pathways enrichments, secretome analysis and biological pathways comparisons to normal beef color from a previous meta-analysis. The major biological pathways underpinning dark-cutting beef at the proteome level have been described and deeply discussed in this integromics study.
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Affiliation(s)
- Mohammed Gagaoua
- Food Quality and Sensory Science Department, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland.
| | - Robyn D Warner
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC 3010, Australia
| | - Peter Purslow
- Centro de Investigacion Veterinaria de Tandil (CIVETAN), Universidad Nacional del Centro de la Provincia de Buenos Aires, Tandil B7001BBO, Argentina
| | - Ranjith Ramanathan
- Department of Animal and Food Sciences, Oklahoma State University, Stillwater, OK 74078, USA
| | - Anne Maria Mullen
- Food Quality and Sensory Science Department, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland
| | - Maria López-Pedrouso
- Department of Zoology, Genetics and Physical Anthropology, University of Santiago de Compostela, 15872 Santiago de Compostela, Spain
| | - Daniel Franco
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas 32900, Ourense, Spain
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas 32900, Ourense, Spain; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
| | - Igor Tomasevic
- University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11080, Belgrade, Serbia
| | - Brigitte Picard
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genès-Champanelle, France
| | - Declan Troy
- Food Quality and Sensory Science Department, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland
| | - E M Claudia Terlouw
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genès-Champanelle, France
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31
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Feeding strategies impact animal growth and beef color and tenderness. Meat Sci 2021; 183:108599. [PMID: 34365253 DOI: 10.1016/j.meatsci.2021.108599] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2020] [Revised: 06/01/2021] [Accepted: 06/04/2021] [Indexed: 11/22/2022]
Abstract
The impact of growth rate (GR) and finishing regime (FR) on growth and meat quality traits of Angus x Nellore crossbred steers, harvested at a constant body weight (530 ± 20 kg) or time on feed (140 days), was evaluated. Treatments were: 1) feedlot, high GR; 2) feedlot, low GR; 3) pasture, high GR and 4) pasture, low GR. Live body composition, carcass and meat quality traits were evaluated. High GR had greater impact on muscle and fat deposition in feedlot-finished, but not in pasture-finished animals. Feedlot animals had higher Longissimus muscle area, backfat thickness, meat luminosity and tenderness when compared to pasture groups. Moreover, pasture- and feedlot-finished animals with similar GR did not differ in the chromatic attributes of non-aged meat, regardless of endpoint. Thus, GR appeared to be the main factor driving beef chromatic parameters, while FR had a major impact on achromatic attributes and tenderness of meat.
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32
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Zhu Y, Gagaoua M, Mullen AM, Viala D, Rai DK, Kelly AL, Sheehan D, Hamill RM. Shotgun proteomics for the preliminary identification of biomarkers of beef sensory tenderness, juiciness and chewiness from plasma and muscle of young Limousin-sired bulls. Meat Sci 2021; 176:108488. [DOI: 10.1016/j.meatsci.2021.108488] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2020] [Revised: 02/27/2021] [Accepted: 03/02/2021] [Indexed: 12/22/2022]
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33
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Jiang J, Wang H, Guo X, Wang X. Effect of radio frequency tempering on the color of frozen tilapia fillets. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110897] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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34
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Yang X, Wang J, Holman BW, Liang R, Chen X, Luo X, Zhu L, Hopkins DL, Zhang Y. Investigation of the physicochemical, bacteriological, and sensory quality of beef steaks held under modified atmosphere packaging and representative of different ultimate pH values. Meat Sci 2021; 174:108416. [DOI: 10.1016/j.meatsci.2020.108416] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2020] [Revised: 11/03/2020] [Accepted: 12/22/2020] [Indexed: 12/13/2022]
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35
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López-Baca MÁ, Avendaño-Reyes L, Macías-Cruz U, Muhlia-Almazán A, Valenzuela-Melendres M, Peña-Ramos EA, Islava-Lagarda TY, González-Rios H. Muscle fiber morphometry and physicochemical characteristics of the Longissimus thoracis muscle of hair male lambs fed zilpaterol hydrochloride and implanted with steroids. Meat Sci 2021; 177:108490. [PMID: 33744607 DOI: 10.1016/j.meatsci.2021.108490] [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: 08/21/2020] [Revised: 03/04/2021] [Accepted: 03/05/2021] [Indexed: 10/22/2022]
Abstract
Muscle fiber morphometry and physicochemical characteristics were evaluated in LT muscles obtained from entire male lambs treated with zilpaterol hydrochloride (ZH, 0 and 0.15 mg/kg body weight) and/or steroidal implant (SI, with and without trenbolone acetate/estradiol). ZH and SI acted synergistically to increase LT area, type-IIb fiber cross-sectional area and soluble collagen content, likewise to decrease metmyoglobin concentration and insoluble collagen content. Ash content and ultimate pH showed a decrease due to an antagonistic effect between ZH and SI. Content of total collagen, protein, fat, moisture, oxidized lipids and water-holding capacity were unaffected by ZH and SI. Supplemental ZH, but not SI, decreased all color parameters and tended to increase shear force. Overall, the SI implantation of male lambs followed by a ZH supplementation promoted greater LT hypertrophy, without affecting protein and fat content, and physicochemical characteristics in their meat.
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Affiliation(s)
- M Ángeles López-Baca
- Centro de Investigación en Alimentación y Desarrollo, A. C., Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Hermosillo, Sonora 83304, Mexico
| | - Leonel Avendaño-Reyes
- Universidad Autónoma de Baja california, Instituto de Ciencias Agrícolas, Valle de Mexicali, Baja California 21705, Mexico
| | - Ulises Macías-Cruz
- Universidad Autónoma de Baja california, Instituto de Ciencias Agrícolas, Valle de Mexicali, Baja California 21705, Mexico
| | - Adriana Muhlia-Almazán
- Centro de Investigación en Alimentación y Desarrollo, A. C., Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Hermosillo, Sonora 83304, Mexico
| | - Martín Valenzuela-Melendres
- Centro de Investigación en Alimentación y Desarrollo, A. C., Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Hermosillo, Sonora 83304, Mexico
| | - Etna Aida Peña-Ramos
- Centro de Investigación en Alimentación y Desarrollo, A. C., Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Hermosillo, Sonora 83304, Mexico
| | - Thalia Y Islava-Lagarda
- Centro de Investigación en Alimentación y Desarrollo, A. C., Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Hermosillo, Sonora 83304, Mexico
| | - Humberto González-Rios
- Centro de Investigación en Alimentación y Desarrollo, A. C., Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Hermosillo, Sonora 83304, Mexico.
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36
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Buhler JF, Dang DS, Stafford CD, Keele NE, Esco AN, Thornton KJ, Cornforth DP, Matarneh SK. Injection of iodoacetic acid into pre-rigor bovine muscle simulates dark cutting conditions. Meat Sci 2021; 176:108486. [PMID: 33711679 DOI: 10.1016/j.meatsci.2021.108486] [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: 09/16/2020] [Revised: 02/18/2021] [Accepted: 03/01/2021] [Indexed: 12/01/2022]
Abstract
The purpose of this study was to develop an in situ model for dark cutting beef. Iodoacetic acid (IAA) was injected at different concentrations (0, 0.625, 1.25, 2.5, 3.75, 5, or 10 μmol/g of muscle) into pre-rigor bovine longissimus thoracis et lumborum (LTL) muscle samples, and pH and color were evaluated over a 48 h period. Injection of IAA blunted muscle pH decline and lowered lightness (L*), redness (a*), and yellowness (b*) values (P ≤ 0.05) in a concentration dependent fashion. In a follow-up study, LTL muscle samples were injected with 5 μmol IAA/g of muscle to test whether IAA maintains its effect over a 336 h post-mortem storage period. In addition to inhibiting pH decline and decreasing color values, IAA increased LTL muscle water holding capacity (WHC) and firmness (P ≤ 0.05) throughout the 336 h post-mortem storage period. Collectively, these data suggest that pre-rigor injection of IAA generates beef with dark cutting-like characteristics.
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Affiliation(s)
- Jared F Buhler
- Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan, UT 84322, United States
| | - David S Dang
- Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan, UT 84322, United States
| | - Chandler D Stafford
- Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan, UT 84322, United States
| | - Natalie E Keele
- Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan, UT 84322, United States
| | - Abigail N Esco
- Department of Animal, Dairy and Veterinary Sciences, Utah State University, Logan, UT 84322, United States
| | - Kara J Thornton
- Department of Animal, Dairy and Veterinary Sciences, Utah State University, Logan, UT 84322, United States
| | - Daren P Cornforth
- Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan, UT 84322, United States
| | - Sulaiman K Matarneh
- Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan, UT 84322, United States.
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37
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Fuente-García C, Sentandreu MA, Aldai N, Oliván M, Sentandreu E. Proteomic pipeline for biomarker hunting of defective bovine meat assisted by liquid chromatography-mass spectrometry analysis and chemometrics. J Proteomics 2021; 238:104153. [PMID: 33610827 DOI: 10.1016/j.jprot.2021.104153] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2020] [Revised: 02/04/2021] [Accepted: 02/05/2021] [Indexed: 10/22/2022]
Abstract
A wide variety of factors prior to slaughter may affect the stress status of beef cattle, giving rise to well-known 'dark-cutting' defective meats characterised by a high ultimate pH (pHu). To understand the underlying mechanisms of pHu fluctuations in beef cattle there was studied the proteome changes caused by pre-slaughter stress through a gel-free proteomic approach. Comparative peptidomic analysis was carried out on 12 loin samples at 24 h post-mortem from Longissimus thoracis et lumborum bovine muscle of crossbred animals, previously sorted into two different groups according to their pHu values: normal (pHu < 6.0) and high (pHu ≥ 6.0). Tryptic peptides from direct protein extracts were approached by combining untargeted (intact mass, MS1) and targeted (Selected Reaction Monitoring, SRM) quantitative LC-MS assays followed by chemometric analysis. Seventeen peptide biomarkers belonging to 10 different proteins appropriately discriminated sample groups assayed. Results may promote the use of this simple and effective methodology towards the creation of new insights in meat quality research. SIGNIFICANCE: The significance of this study was the optimization of an affordable straightforward gel-free proteomic approach addressing the differentiation of the muscle sub-proteome of normal and high pHu meat samples. This strategy allowed the study of tryptic peptides from direct meat protein extracts by combining untargeted MS1 and targeted SRM quantitative assays performed by conventional LC-MS detection. Affordability, simplicity and robustness of this methodology can facilitate its readily implementation in routine protocols for quality assessment of meat.
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Affiliation(s)
- Claudia Fuente-García
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), C/ Catedrático Agustín Escardino Benlloch 7, Paterna, Valencia 46980, Spain; Lactiker Research Group, Department of Pharmacy and Food Sciences, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain
| | - Miguel A Sentandreu
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), C/ Catedrático Agustín Escardino Benlloch 7, Paterna, Valencia 46980, Spain
| | - Noelia Aldai
- Lactiker Research Group, Department of Pharmacy and Food Sciences, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain
| | - Mamen Oliván
- Servicio Regional de Investigación y Desarrollo Alimentario (SERIDA), Carretera de Oviedo, s/n33300 Villaviciosa, Asturias, Spain
| | - Enrique Sentandreu
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), C/ Catedrático Agustín Escardino Benlloch 7, Paterna, Valencia 46980, Spain.
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38
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Zhang Y, Holman BW, Mao Y, Chen X, Luo X, Hopkins DL, Zhang Y. Determination of a pH threshold for dark cutting beef based on visual evaluation by Asian consumers. Meat Sci 2021; 172:108347. [DOI: 10.1016/j.meatsci.2020.108347] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2020] [Revised: 10/09/2020] [Accepted: 10/12/2020] [Indexed: 02/03/2023]
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39
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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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40
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Cônsolo NRB, Rosa AF, Barbosa LCGS, Maclean PH, Higuera-Padilla A, Colnago LA, Titto EAL. Preliminary study on the characterization of Longissimus lumborum dark cutting meat in Angus × Nellore crossbreed cattle using NMR-based metabolomics. Meat Sci 2020; 172:108350. [PMID: 33120178 DOI: 10.1016/j.meatsci.2020.108350] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2020] [Revised: 10/13/2020] [Accepted: 10/14/2020] [Indexed: 01/26/2023]
Abstract
The aim of this preliminary study was to evaluate meat quality properties, muscle metabolite profile and metabolic pathways associated with the occurrence of dark cutting meat in Angus x Nellore crossbreed cattle. After 14 days' ageing, dark cutting meat presented a higher pH, lower cooking loss and colour parameters, and greater tenderness compared with normal meat. Dark cutting meat had a higher ATP level and lower concentrations of glucose-6-phosphate, lactate, glucose, serine, threonine, creatine phosphate, inosine, leucine, methionine, succinate and glucose-1-phosphate compared to normal meat. In dark cutting samples, the ultimate pH was positively correlated with carnitine and negatively correlated with glucose-6-phosphate. However, in normal meat, the ultimate pH presented a positive correlation with arginine, leucine, methionine, proline, threonine, tyrosine and valine. Pathway analysis showed that differentiation of the groups was linked to energetic pathways such as starch and sucrose metabolism, the pentose phosphate pathway, amino sugar, nucleotide sugar metabolism, and glycolysis or gluconeogenesis. In conclusion, the occurrence of dark cutting meat has a notable impact on meat quality attributes and concentrations of post-mortem glycolytic metabolites, appears to be correlated with mitochondrial activity and affects energetic metabolic pathways.
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Affiliation(s)
- Nara Regina Brandão Cônsolo
- Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de Alimentos (FZEA-USP), Duque de Caxias Norte 225, Pirassununga, SP 13635-900, Brazil; AgResearch, Grasslands Research Centre, Tennent Drive, 11 Dairy Farm Rd, Palmerston North 4442, New Zealand.
| | - Alessandra Fernandes Rosa
- Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de Alimentos (FZEA-USP), Duque de Caxias Norte 225, Pirassununga, SP 13635-900, Brazil.
| | - Luis Carlos Garibaldi Simon Barbosa
- Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de Alimentos (FZEA-USP), Duque de Caxias Norte 225, Pirassununga, SP 13635-900, Brazil.
| | - Paul Haydon Maclean
- AgResearch, Grasslands Research Centre, Tennent Drive, 11 Dairy Farm Rd, Palmerston North 4442, New Zealand.
| | | | | | - Evaldo Antonio Lencioni Titto
- Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de Alimentos (FZEA-USP), Duque de Caxias Norte 225, Pirassununga, SP 13635-900, Brazil.
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41
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Myoglobin-Based Classification of Minced Meat Using Hyperspectral Imaging. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10196862] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Minced meat substitution is one of the most common frauds which not only affects consumer health but impacts their lifestyles and religious customs as well. A number of methods have been proposed to overcome these frauds; however, these mostly rely on laboratory measures and are often subject to human error. Therefore, this study proposes novel hyperspectral imaging (400–1000 nm) based non-destructive isos-bestic myoglobin (Mb) spectral features for minced meat classification. A total of 60 minced meat spectral cubes were pre-processed using true-color image formulation to extract regions of interest, which were further normalized using the Savitzky–Golay filtering technique. The proposed pipeline outperformed several state-of-the-art methods by achieving an average accuracy of 88.88%.
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Picard B, Gagaoua M. Muscle Fiber Properties in Cattle and Their Relationships with Meat Qualities: An Overview. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:6021-6039. [PMID: 32374594 DOI: 10.1021/acs.jafc.0c02086] [Citation(s) in RCA: 93] [Impact Index Per Article: 23.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
The control of meat quality traits constitutes an important target for any farm animal production, including cattle. Therefore, better understanding of the biochemical properties that drive muscle development and final outcomes constitutes one of the main challenging topics of animal production and meat science. Accordingly, this review has focused on skeletal muscle fibers in cattle and their relationships with beef qualities. It aimed to describe the chemical and structural properties of muscle fibers as well as a comprehensive review of their contractile and metabolic characteristics during the life of the animal. The existing methods for the classification of muscle fibers were reviewed, compared, and discussed. Then, the different stages of myogenesis in cattle were defined. The main factors regulating fetal and postnatal growth and the plasticity of muscle fibers were evidenced, especially the role of myostatin growth factor and the impact of nutritional factors. This review highlights that the knowledge about muscle fibers is paramount for a better understanding of how to control the muscle properties throughout the life of the animal for better management of the final eating qualities of beef. Accordingly, the associations between bovine muscle fibers and different meat eating qualities such as tenderness, pH decline, and color traits were further presented.
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Affiliation(s)
- Brigitte Picard
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMR Herbivores, 63122 Saint-Genès-Champanelle, France
| | - Mohammed Gagaoua
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMR Herbivores, 63122 Saint-Genès-Champanelle, France
- Food Quality and Sensory Science Department, Teagasc Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland
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