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Erena T, Belay A, Hailu D, Asefa BG, Geleta M, Deme T. Modeling of Ethiopian Beef Meat Marbling Score Using Image Processing for Rapid Meat Grading. J Imaging 2024; 10:130. [PMID: 38921607 PMCID: PMC11204838 DOI: 10.3390/jimaging10060130] [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: 03/13/2024] [Revised: 05/07/2024] [Accepted: 05/24/2024] [Indexed: 06/27/2024] Open
Abstract
Meat characterized by a high marbling value is typically anticipated to display enhanced sensory attributes. This study aimed to predict the marbling scores of rib-eye, steaks sourced from the Longissimus dorsi muscle of different cattle types, namely Boran, Senga, and Sheko, by employing digital image processing and machine-learning algorithms. Marbling was analyzed using digital image processing coupled with an extreme gradient boosting (GBoost) machine learning algorithm. Meat texture was assessed using a universal texture analyzer. Sensory characteristics of beef were evaluated through quantitative descriptive analysis with a trained panel of twenty. Using selected image features from digital image processing, the marbling score was predicted with R2 (prediction) = 0.83. Boran cattle had the highest fat content in sirloin and chuck cuts (12.68% and 12.40%, respectively), followed by Senga (11.59% and 11.56%) and Sheko (11.40% and 11.17%). Tenderness scores for sirloin and chuck cuts differed among the three breeds: Boran (7.06 ± 2.75 and 3.81 ± 2.24, respectively), Senga (5.54 ± 1.90 and 5.25 ± 2.47), and Sheko (5.43 ± 2.76 and 6.33 ± 2.28 Nmm). Sheko and Senga had similar sensory attributes. Marbling scores were higher in Boran (4.28 ± 1.43 and 3.68 ± 1.21) and Senga (2.88 ± 0.69 and 2.83 ± 0.98) compared to Sheko (2.73 ± 1.28 and 2.90 ± 1.52). The study achieved a remarkable milestone in developing a digital tool for predicting marbling scores of Ethiopian beef breeds. Furthermore, the relationship between quality attributes and beef marbling score has been verified. After further validation, the output of this research can be utilized in the meat industry and quality control authorities.
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Affiliation(s)
- Tariku Erena
- Department of Food Science and Applied Nutrition, Bioprocessing and Biotechnology Center of Excellence, Addis Ababa Science and Technology University, Addis Ababa P.O. Box 16417, Ethiopia; (T.E.); (D.H.)
| | - Abera Belay
- Department of Food Science and Applied Nutrition, Bioprocessing and Biotechnology Center of Excellence, Addis Ababa Science and Technology University, Addis Ababa P.O. Box 16417, Ethiopia; (T.E.); (D.H.)
| | - Demelash Hailu
- Department of Food Science and Applied Nutrition, Bioprocessing and Biotechnology Center of Excellence, Addis Ababa Science and Technology University, Addis Ababa P.O. Box 16417, Ethiopia; (T.E.); (D.H.)
| | - Bezuayehu Gutema Asefa
- Food Science and Nutrition Research Directorate, Ethiopian Institute of Agricultural Research, Addis Ababa P.O. Box 64, Ethiopia;
| | - Mulatu Geleta
- Department of Plant Breeding, Swedish University of Agricultural Sciences, Sundsvägen 14, P.O. Box 101, SE 23053 Alnarp, Sweden;
| | - Tesfaye Deme
- Department of Food Science and Applied Nutrition, Bioprocessing and Biotechnology Center of Excellence, Addis Ababa Science and Technology University, Addis Ababa P.O. Box 16417, Ethiopia; (T.E.); (D.H.)
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Drachmann FF, Christensen M, Esberg J, Lauridsen T, Fogh A, Young JF, Therkildsen M. Beef-on-dairy: Meat quality of veal and prediction of intramuscular fat using the Q-FOM™ Beef camera at the 5th-6th thoracic vertebra. Meat Sci 2024; 213:109503. [PMID: 38579510 DOI: 10.1016/j.meatsci.2024.109503] [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: 11/01/2023] [Revised: 03/12/2024] [Accepted: 03/25/2024] [Indexed: 04/07/2024]
Abstract
This study aims to describe the meat quality of young Holstein (HOL) beef-on-dairy heifers and bulls sired by Angus (ANG, n = 109), Charolais (CHA, n = 101) and Danish Blue (DBL, n = 127), and to investigate the performance of the handheld vision-based Q-FOM™ Beef camera in predicting the intramuscular fat concentration (IMF%) in M. longissimus thoracis from carcasses quartered at the 5th-6th thoracic vertebra. The results showed significant differences between crossbreeds and sexes on carcass characteristics and meat quality. DBL × HOL had the highest EUROP conformation scores, whereas ANG × HOL had darker meat with higher IMF% (3.52%) compared to CHA × HOL (2.99%) and DBL × HOL (2.51%). Bulls had higher EUROP conformation scores than heifers, and heifers had higher IMF% (3.70%) than bulls (2.31%). These findings indicate the potential for producing high-quality meat from beef-on-dairy heifers and ANG bulls. The IMF% prediction model for Q-FOM performed well with R2 = 0.91 and root mean squared error of cross validation, RMSECV = 1.33%. The performance of the prediction model on the beef-on-dairy veal subsample ranging from 0.9 to 7.4% IMF had lower accuracy (R2 = 0.48) and the prediction error (RMSEveal) was 1.00%. When grouping beef-on-dairy veal carcasses into three IMF% classes (2.5% IMF bins), 62.6% of the carcasses were accurately predicted. Furthermore, Q-FOM IMF% predictions and chemically determined IMF% were similar for each combination of sex and crossbreed, revealing a potential of Q-FOM IMF% predictions to be used in breeding, when aiming for higher meat quality.
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Affiliation(s)
- Fie F Drachmann
- Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark
| | | | - Jakob Esberg
- Frontmatec A/S, Hassellunden 9, 2765 Smoerum, Denmark
| | | | - Anders Fogh
- SEGES Innovation P/S, Agro Food Park 15, 8200 Aarhus N, Denmark
| | - Jette F Young
- Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark
| | - Margrethe Therkildsen
- Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark.
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A Comparative Study on the Meat Quality, Taste and Aroma Related Compounds between Korean Hanwoo and Chikso Cattle. Foods 2023; 12:foods12040805. [PMID: 36832880 PMCID: PMC9956978 DOI: 10.3390/foods12040805] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2023] [Revised: 02/06/2023] [Accepted: 02/11/2023] [Indexed: 02/16/2023] Open
Abstract
The aim of this study was to compare the meat quality and taste-and-aroma-related components of beef between breeds. For this purpose, Hanwoo and Chikso steers (n = 7 per breed) raised under identical conditions until 30 months old were used. After 24 h of slaughter, longissimus lumborum (LL) and semimembranosus (SM) muscles were collected and analyzed for technological quality, free amino acids, metabolites, and volatile compounds. The Chikso meat showed lower values for shear force and color traits (lightness, redness, and yellowness) compared to Hanwoo (p < 0.05). The Chikso presented a higher amount of sweetness-related free amino acids (alanine, proline, and threonine) in the LL muscle, while Hanwoo had a higher amount of methionine and glutamine associated with umami taste (p < 0.05). A total of 36 metabolites were identified and quantified in the meat samples; out of them, 7 compounds were affected by breed (p < 0.05). Regarding aroma compounds, a significantly higher amount of fat-derived aldehydes associated with fatty and sweet notes was found in Hanwoo, whereas a higher amount of pyrazines associated with roasty notes was found in Chikso (p < 0.05). Thus, under identical feeding conditions, breed showed a significant effect on the quality and taste-and-aroma-related components that may influence the eating quality of beef between the two breeds studied.
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Silva TIS, Souza JM, Acedo TS, Carvalho VV, Perdigão A, Silva LAF, Silvestre AM, Niehues MB, Schleifer WF, Casali DM, Martins CL, Arrigoni MDB, Millen DD. Feedlot performance, rumen and cecum morphometrics of Nellore cattle fed increasing levels of diet starch containing a blend of essential oils and amylase or monensin. Front Vet Sci 2023; 10:1090097. [PMID: 36950544 PMCID: PMC10026699 DOI: 10.3389/fvets.2023.1090097] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2022] [Accepted: 02/14/2023] [Indexed: 03/08/2023] Open
Abstract
Feed additives used in finishing diets improve energy efficiency in ruminal fermentation, resulting in increased animal performance. However, there is no report evaluating the effect of BEO associated with exogenous α-amylase in response to increased starch content in feedlot diets. Our objective was to evaluate increasing levels of starch in the diet associated with a blend of essential oils plus amylase or sodium Monensin on performance, carcass characteristics, and ruminal and cecal morphometry of feedlot cattle. 210 Nellore bulls were used (initial body weight of 375 ± 13.25), where they were blocked and randomly allocated in 30 pens. The experiment was designed in completely randomized blocks in a 3 × 2 factorial arrangement: three starch levels (25, 35, and 45%), and two additives: a blend of essential oils plus α-amylase (BEO, 90 and 560 mg/kg of DM, respectively) or sodium Monensin (MON, 26 mg/kg DM). The animals were fed once a day at 08:00 ad libitum and underwent an adaptation period of 14 days. The diets consisted of sugarcane bagasse, ground corn, soybean hulls, cottonseed, soybean meal, mineral-vitamin core, and additives. The animals fed BEO35 had higher dry matter intake (P = 0.02) and daily weight gain (P = 0.02). The MON treatment improved feed efficiency (P = 0.02). The treatments BEO35 and BEO45 increased hot carcass weight (P < 0.01). Animals fed BEO presented greater carcass yield (P = 0.01), carcass gain (P < 0.01), rib eye area gain (P = 0.01), and final rib eye area (P = 0.02) when compared to MON. The MON25 treatment improved carcass gain efficiency (P = 0.01), final marbling (P = 0.04), and final subcutaneous fat thickness (P < 0.01). The use of MON reduced the fecal starch% (P < 0.01). Cattle-fed BEO increased rumen absorptive surface area (P = 0.05) and % ASA papilla area (P < 0.01). The MON treatment reduced the cecum lesions score (P = 0.02). Therefore, the use of BEO with 35 and 45% starch increases carcass production with similar biological efficiency as MON; and animals consuming MON25 improve feed efficiency and reduce lesions in the rumen and cecum.
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Affiliation(s)
- Thaiano I. S. Silva
- Department of Animal Production, College of Agricultural and Technological Sciences, São Paulo State University (UNESP), Dracena, Brazil
| | - Johnny M. Souza
- Department of Animal Production, College of Agricultural and Technological Sciences, São Paulo State University (UNESP), Dracena, Brazil
| | | | | | | | - Leandro A. F. Silva
- Department of Animal Production, College of Agricultural and Technological Sciences, São Paulo State University (UNESP), Dracena, Brazil
| | - Antonio M. Silvestre
- São Paulo State University (UNESP), School of Veterinary Medicine and Animal Science, Botucatu, São Paulo, Brazil
| | - Maria Betania Niehues
- Department of Animal Production, College of Agricultural and Technological Sciences, São Paulo State University (UNESP), Dracena, Brazil
| | - Werner F. Schleifer
- Department of Animal Production, College of Agricultural and Technological Sciences, São Paulo State University (UNESP), Dracena, Brazil
| | - Daniel M. Casali
- Department of Animal Production, College of Agricultural and Technological Sciences, São Paulo State University (UNESP), Dracena, Brazil
| | - Cyntia L. Martins
- São Paulo State University (UNESP), School of Veterinary Medicine and Animal Science, Botucatu, São Paulo, Brazil
| | - Mario D. B. Arrigoni
- São Paulo State University (UNESP), School of Veterinary Medicine and Animal Science, Botucatu, São Paulo, Brazil
| | - Danilo D. Millen
- Department of Animal Production, College of Agricultural and Technological Sciences, São Paulo State University (UNESP), Dracena, Brazil
- *Correspondence: Danilo D. Millen
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In-Line Estimation of Fat Marbling in Whole Beef Striploins ( Longissimus lumborum) by NIR Hyperspectral Imaging. A Closer Look at the Role of Myoglobin. Foods 2022; 11:foods11091219. [PMID: 35563942 PMCID: PMC9105504 DOI: 10.3390/foods11091219] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2022] [Revised: 04/21/2022] [Accepted: 04/21/2022] [Indexed: 11/16/2022] Open
Abstract
Fat marbling, the amount, and distribution of intramuscular fat, is an important quality trait for beef loin (Longissimus lumborum) and is closely connected to sensory properties such as tenderness, juiciness, and flavor. For meat producers, it would be of value to grade and sort whole loins according to marbling on the production line. The main goal of this study was to evaluate high-speed NIR hyperspectral imaging in interaction mode (760–1047 nm) for in-line measurement of sensory assessed marbling in both intact loins and loin slices. The NIR system was calibrated based on 28 whole striploins and 412 slices. Marbling scores were assessed for all slices on a scale from 1 to 9 by a trained sensory panel. The calibrated NIR system was tested for in-line measurements on 30 loins and 60 slices at a commercial meat producer. Satisfactory accuracy for prediction of marbling was obtained by partial least squares regression for both slices and whole loins (R2 = 0.81 & 0.82, RMSEP = 0.95 & 0.88, respectively). The concentration of myoglobin in the meat and its state of oxygenation has a strong impact on the NIR spectra and can give deviations in the estimated marbling scores. This must be carefully considered in industrial implementation.
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Lee B, Kim JY, Choi YM. Associations of Apoptotic and Anti-Apoptotic Factors with Beef Quality, Histochemical Characteristics, and Palatability of Hanwoo Longissimus thoracis Muscle. Animals (Basel) 2022; 12:ani12040467. [PMID: 35203175 PMCID: PMC8868170 DOI: 10.3390/ani12040467] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2021] [Revised: 02/04/2022] [Accepted: 02/12/2022] [Indexed: 01/27/2023] Open
Abstract
This study compared the meat quality, histochemical traits, palatability, and expression levels of apoptotic (cytochrome c and caspases) and anti-apoptotic (small heat shock proteins) factors at 45 min and 24 h post-mortem of Hanwoo Longissimus thoracis muscles in groups categorized by Warner-Bratzler shear force (WBS) values to investigate the association between beef tenderness variation and apoptosis-related molecules. There were no differences in marbling scores, meat quality traits, or histochemical characteristics among the WBS groups (p > 0.05) indicating no significant effect on the tenderness variation in the current study. On the other hand, the low group exhibited higher levels of apoptotic and anti-apoptotic factors (except for αβ-crystallin) at 45 min post-mortem compared to the high WBS group, resulting in higher scores of tenderness attributes (p < 0.05). However, the level of αβ-crystallin at 45 min post-mortem was lower in the low and medium WBS groups compared to the high WBS group (p < 0.0106). At 24 h post-mortem, no significant differences were observed in the expression levels of apoptosis-related factors among the WBS groups (p > 0.05) except for heat shock protein 27 (p < 0.05).
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7
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Kim JY, Lee B, Kim DH, Lee K, Kim EJ, Choi YM. Sensory Quality and Histochemical Characteristics of Longissimus Thoracis Muscles between Hanwoo and Holstein Steers from Different Quality Grades. Food Sci Anim Resour 2021; 41:779-787. [PMID: 34632398 PMCID: PMC8460326 DOI: 10.5851/kosfa.2021.e35] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2021] [Revised: 06/21/2021] [Accepted: 06/23/2021] [Indexed: 11/06/2022] Open
Abstract
This study compared the meat quality characteristics, palatability, and
histochemical characteristics of low-marbled Hanwoo and Holstein steers of
different beef quality grades (1, 2, and 3). No differences were observed in
muscle pH24 h and cooking loss between the groups (p>0.05);
however, quality grade 1 of Hanwoo steers (HA1) showed a darker muscle surface
compared to grade 1 of Holstein steers (HO1) (30.9 vs. 33.9, p<0.05). The
HA2 group exhibited a lower value of Warner-Bratzler shear force compared to the
HO1 and HO3 groups (60.8 vs. 69.2 and 87.8 N, p<0.001). For sensory
quality attributes, steaks from the HA1 group showed higher scores of softness,
initial tenderness, and amount of perceptible residue than steaks from the HO1
group (p<0.001). Within the quality grade 2, Hanwoo steers had a higher
score of softness compared to Holstein steers (p<0.001). There were no
differences in juiciness and flavor intensity between Hanwoo and Holstein steers
at the same quality grade (p>0.05). This difference in tenderness
attributes between the breeds within the quality grade was associated with
morphological traits of muscle bundle, and Hanwoo steers had smaller bundle area
(0.37 vs. 0.50 mm2, p<0.05) and higher fiber number per bundle
(88.2 vs. 121, p<0.05) compared to Holstein steers. Therefore, bundle
characteristics of longissimus thoracis muscle can be crucial
for explaining factor for the explanation of tenderness variations between
different breeds at the same beef quality grade or marbling.
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Affiliation(s)
- Jae Yeong Kim
- Department of Animal Sciences and Biotechnology, Kyungpook National University, Sangju 37224, Korea
| | - Boin Lee
- Department of Animal Sciences and Biotechnology, Kyungpook National University, Sangju 37224, Korea
| | - Dong Hwan Kim
- Department of Animal Sciences, The Ohio State University, Columbus OH, USA
| | - Kichoon Lee
- Department of Animal Sciences, The Ohio State University, Columbus OH, USA
| | - Eun Joong Kim
- Department of Animal Sciences and Biotechnology, Kyungpook National University, Sangju 37224, Korea
| | - Young Min Choi
- Department of Animal Sciences and Biotechnology, Kyungpook National University, Sangju 37224, Korea
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Duff CJ, van der Werf JHJ, Parnell PF, Clark SA. Comparison of two live-animal ultrasound systems for genetic evaluation of carcass traits in Angus cattle. Transl Anim Sci 2021; 5:txab011. [PMID: 33748681 PMCID: PMC7963028 DOI: 10.1093/tas/txab011] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2020] [Accepted: 01/21/2021] [Indexed: 11/13/2022] Open
Abstract
The improvement of carcass traits is an important breeding objective in beef cattle breeding programs. The most common way of selecting for improvement in carcass traits is via indirect selection using ultrasound scanning of selection candidates which are submitted to genetic evaluation programs. Two systems used to analyze ultrasound images to predict carcass traits are the Pie Medical Esaote Aquila (PIE) and Central Ultrasound Processing (CUP). This study compared the ability of the two systems to predict carcass traits for genetic evaluation in Australian Angus cattle. Genetic and phenotypic parameters were estimated using data from 1,648 Angus steers which were ultrasound scanned twice with both systems, first at feedlot entry and then following 100 d in the feedlot. The traits interpreted from ultrasound scanning included eye muscle area (EMA), rib fat (RIB) rump fat (RUMP), and intramuscular fat (IMF). Abattoir carcass data were collected on all steers following the full feedlot feeding period of 285 d. For all ultrasound scan traits, CUP resulted in higher phenotypic and genetic variances compared to the PIE. For IMF, CUP had higher heritability at feedlot intake (0.51 for CUP compared to 0.37 for PIE) and after 100 d feeding (0.54 for CUP compared to 0.45 PIE). CUP predicted IMF also tended to have stronger correlations with the breeding objective traits of carcass IMF and marbling traits, both genetically (ranging from 0.59 to 0.75 for CUP compared to 0.45–0.63 for PIE) and phenotypically (ranging from 0.27 to 0.43 for CUP compared to 0.19–0.28 for PIE). Ultrasound scan EMA was the only group of traits in which the heritabilities were higher for PIE (0.52 for PIE compared to 0.40 for CUP at feedlot intake and 0.46 for PIE compared to 0.43 for CUP at 100 d of feeding), however with similar relationships to the breeding objective carcass EMA observed. For subcutaneous fat traits of ultrasound RIB and RUMP, the heritabilites and genetic correlations to the related carcass traits were similar, with the exception being the higher heritability observed for CUP predicted RUMP at feedlot intake at 0.52 compared to 0.38 for PIE. The results from this study indicates that the CUP system, compared to PIE, provides an advantage for genetic evaluation of carcass traits in Angus cattle, particularly for the IMF and associated marbling traits.
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Affiliation(s)
- C J Duff
- Angus Australia, Armidale, New South Wales, 2350, Australia
| | - J H J van der Werf
- School of Environmental and Rural Science, University of New England, Armidale, New South Wales, 2351, Australia
| | - P F Parnell
- Angus Australia, Armidale, New South Wales, 2350, Australia
| | - S A Clark
- School of Environmental and Rural Science, University of New England, Armidale, New South Wales, 2351, Australia
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Hong H, Baatar D, Hwang SG. The difference of castration timing of Korean Hanwoo bulls does not significantly affect the carcass characteristics. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2021; 63:426-439. [PMID: 33987616 PMCID: PMC8071752 DOI: 10.5187/jast.2021.e26] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/04/2020] [Revised: 12/03/2020] [Accepted: 12/07/2020] [Indexed: 11/20/2022]
Abstract
It is already well known that castration improves marbling quality but exact timing of castration is still highly debated in beef cattle production industry. After castration, blood hormonal changes occur in steer and objective of this study was to investigate the effects of growth hormone (GH) levels on adipocyte differentiation in stromal vascular cells (SVCs) and transdifferentiation into adipocytes in C2C12 myoblasts. Total GH concentrations were measured via enzyme-linked immunosorbent assay (ELISA) in 24 male calves and 4 female calves. Cell proliferation, cellular triglyceride (TG) accumulation, and the cell's lipolytic capability were measured in C2C12 myoblasts and SVCs. Myogenic, adipogenic, and brown adipocyte-specific gene expression was measured via real-time polymerase chain reaction (PCR) using SYBR green. Serum GH levels were the highest in late-castrated calves. Treatment with 5 ng/mL GH resulted in greater TG accumulation as well as increased CCAAT-enhancer-binding protein (C/EBP)α and peroxisome proliferator-activated receptor (PPAR)γ expression compared to that after treatment with 15 ng/mL GH. Treatment with 5 ng/mL GH also resulted in lower myogenin (myo)G and myoD expression compared to that after treatment with 15 ng/mL GH. The expression of bone morphogenetic protein (BMP) 7 after treatment with 5 ng/mL GH was higher than that after treatment with 15 ng/mL GH. But carcass characteristics data showed no significant difference between early and late castrated steers. Therefore, our results indicate that castration timing does not seem to be inevitable determinate of carcass qualities, particularly carcass weight and marbling score in Hanwoo beef cattle.
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Affiliation(s)
- Heeok Hong
- Department of Animal Science and
Technology, Konkuk University, Seoul 05029, Korea
| | - Delgerzul Baatar
- Laboratory of Genetics, Institute of
Biology, Peace Avenue, Bayanzurkh District, Ulaanbaatar 13330,
Mongolia
- School of Animal Life Convergence Science,
Hankyong National University, Anseong 17579, Korea
| | - Seong-Gu Hwang
- School of Animal Life Convergence Science,
Hankyong National University, Anseong 17579, Korea
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Jun Kim D, Song S, Cheng H, Pill Park S, Bok Jung Y, Kim GD. Physicochemical and histochemical characteristics of bovine longissimus lumborum muscle defected as muscular steatosis (massive adipocyte infiltration). Food Chem 2021; 349:129205. [PMID: 33578246 DOI: 10.1016/j.foodchem.2021.129205] [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: 04/22/2020] [Revised: 12/23/2020] [Accepted: 01/24/2021] [Indexed: 11/16/2022]
Abstract
To understand muscular steatosis observed in beef carcasses, physicochemical and histochemical characteristics were compared between abnormal (massive fatty replaced) and normal regions of beef striploin. Fat content in the abnormal region (48.02%) was approximately twice than that in the normal region (22.01%). However, fatty acids did not show significant (P > 0.05) differences in their compositions between the two regions. Tenderness was significantly (P < 0.05) higher in the abnormal region. However, other meat quality traits were not significantly (P > 0.05) different between the two regions. Massive accumulation of adipocytes was accompanied by muscle fiber atrophy regardless of muscle fiber types. Without a change in total muscle fiber density, oxidative fiber composition was significantly increased, whereas glycolytic fiber composition was decreased (P < 0.05). These findings suggest that adipogenic transdifferentiation and muscle fiber type switching can occur within the muscle due to muscular steatosis.
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Affiliation(s)
- Dong Jun Kim
- Korea Institute for Animal Products Quality Evaluation, Sejong 30100, Republic of Korea
| | - Sumin Song
- Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang 25354, Republic of Korea
| | - Huilin Cheng
- Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang 25354, Republic of Korea
| | - Seung Pill Park
- Korea Institute for Animal Products Quality Evaluation, Sejong 30100, Republic of Korea
| | - Youn Bok Jung
- Korea Institute for Animal Products Quality Evaluation, Sejong 30100, Republic of Korea
| | - Gap-Don Kim
- Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang 25354, Republic of Korea; Institutes of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Republic of Korea.
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11
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Beak SH, Park SJ, Fassah DM, Kim HJ, Kim M, Jo C, Baik M. Relationships among carcass traits, auction price, and image analysis traits of marbling characteristics in Korean cattle beef. Meat Sci 2020; 171:108268. [PMID: 32745870 DOI: 10.1016/j.meatsci.2020.108268] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2019] [Revised: 07/24/2020] [Accepted: 07/25/2020] [Indexed: 11/18/2022]
Abstract
Marbling score (MS) is related to beef auction price (AP) in Korea, but how these relate to marbling texture (i.e. number and distribution of marbling particles [MPs]) is not known. We examined relationships among carcass traits, carcass AP, and image analysis marbling texture traits. In experiment 1, carcass data and longissimus thoracis (LT) were obtained from Korean cattle steers reared under similar feeding conditions. MS, quality grade (QG), and AP were related (P < 0.001) to numbers of coarse MPs and fine MPs and fineness index. In experiment 2, LT images photographed at a slaughterhouse were used in regression analysis within individual QG classes (QGs: 1 [middle], 1+, and 1++ [best]). AP was related (P < 0.001) to numbers of coarse MPs and fine MPs and fineness index in both QGs 1+ and 1++ but not in QG 1. Overall, several marbling texture traits were related to AP, but both MS and QG were more strongly related to AP.
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Affiliation(s)
- Seok-Hyeon Beak
- Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, College of Agriculture and Life Science, Seoul National University, Seoul 08826, Republic of Korea.
| | - Seung Ju Park
- Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, College of Agriculture and Life Science, Seoul National University, Seoul 08826, Republic of Korea.
| | - Dilla Mareistia Fassah
- Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, College of Agriculture and Life Science, Seoul National University, Seoul 08826, Republic of Korea; Department of Animal Nutrition and Feed Technology, Faculty of Animal Science, IPB University, Bogor 16680, Indonesia.
| | - Hyun Jin Kim
- Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, College of Agriculture and Life Science, Seoul National University, Seoul 08826, Republic of Korea.
| | - Minsu Kim
- Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, College of Agriculture and Life Science, Seoul National University, Seoul 08826, Republic of Korea.
| | - Cheorun Jo
- Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, College of Agriculture and Life Science, Seoul National University, Seoul 08826, Republic of Korea; Institute of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Republic of Korea; Centers for Food and Bioconvergence, Seoul National University, Seoul 08826, Republic of Korea.
| | - Myunggi Baik
- Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, College of Agriculture and Life Science, Seoul National University, Seoul 08826, Republic of Korea; Institute of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Republic of Korea.
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Issara U, Park S, Lee S, Lee J, Park S. Health functionality of dietary oleogel in rats fed high-fat diet: A possibility for fat replacement in foods. J Funct Foods 2020. [DOI: 10.1016/j.jff.2020.103979] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
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13
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Shahrai NN, Babji AS, Maskat MY, Razali AF, Yusop SM. Effects of marbling on physical and sensory characteristics of ribeye steaks from four different cattle breeds. Anim Biosci 2020; 34:904-913. [PMID: 32810938 PMCID: PMC8100480 DOI: 10.5713/ajas.20.0201] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2020] [Accepted: 05/26/2020] [Indexed: 11/27/2022] Open
Abstract
OBJECTIVE Marbling or intramuscular fat (IMF) has been widely reported to directly impact the sensory acceptance of meat. This study was carried out to determine the physical and sensory characteristics of ribeye, Longissimus dorsi steaks obtained from four different cattle breeds namely Wagyu, Angus, Brahman, and Malaysian local beef, the Kedah-Kelantan (KK). METHODS The degree of marbling was determined by using an established combined camera-image analysis technique while instrumental texture determination was carried out by using Warner-Bratzler shear force analysis. Sensory evaluation of the beef steaks was performed following a quantitative descriptive analysis incorporating 10 trained consumer panelists. RESULTS Wagyu was found to possess the highest (p<0.05) percentage of IMF at 33.90% and the lowest shear force (raw = 5.61 N/mm2; cooked = 14.72 N/mm2) followed by Angus (20.87%), Brahman (12.17%), and KK (p<0.05, 6.86%). The difference in sensory properties of the four steaks was evident, with Wagyu appearing to be highly correlated with most sensory attributes measured namely sustained buttery, tooth-packing, chewiness, juiciness, tenderness, mouthfeel, oiliness, and overall acceptability. The Malaysian local beef, KK was found to be less acceptable (p<0.05), although most of its sensory attributes were found similar (p>0.05) in appearance, aroma, texture, juiciness, and flavour to the cooked steak from Angus and Brahman. CONCLUSION This present study demonstrated the role of IMF in determining the quality and sensory acceptance of beef from different cattle breeds. These data have provided new information and further understanding on the physical and sensory quality of Malaysian local beef.
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Affiliation(s)
- Nurul Nuraliya Shahrai
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia
| | - Abdul Salam Babji
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia
| | - Mohamad Yusof Maskat
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia
| | - Ahmad Faisal Razali
- Karnivormalaya, Gourmet Artisan Enterprise, Bukit Jelutong Gate, 40150 Shah Alam, Selangor, Malaysia
| | - Salma Mohamad Yusop
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia
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14
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Associations of Heat-Shock Protein Expression with Meat Quality and Sensory Quality Characteristics in Highly Marbled Longissimus Thoracis Muscle from Hanwoo Steers Categorized by Warner-Bratzler Shear Force Value. Foods 2019; 8:foods8120638. [PMID: 31817130 PMCID: PMC6963670 DOI: 10.3390/foods8120638] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2019] [Revised: 11/30/2019] [Accepted: 12/02/2019] [Indexed: 12/26/2022] Open
Abstract
The influence of heat-shock protein (HSP) concentrations at 45 min and 24 h postmortem on meat quality and sensory quality characteristics of longissimus thoracis muscle from highly marbled Hanwoo steers (beef marbling standard grade 6–8) was investigated. Muscle samples were segregated into three groups based on Warner–Bratzler shear force (WBSF) value. The low group exhibited a lower WBSF value compared to the medium and high groups (37.8 vs. 48.9 and 64.3 N, p < 0.001). Muscle pH at 45 min and 24 h postmortem was not different (p > 0.05), and all groups exhibited low ultimate pH value (pH < 5.8). Beef steaks from the low group were significantly easier to pierce and chew, and they left less perceptible residue than the high group (p < 0.05). These differences in tenderness attributes were associated with differences in small HSPs at 45 min postmortem, with the low group exhibiting a lower level of αβ-crystallin and higher levels of HSP20 and HSP27 compared with the high group (p < 0.05). No differences were observed for small HSPs, HSP70, and HSP90 at 24 h postmortem (p > 0.05). Therefore, the expression levels of small HSPs at 45 min postmortem seems to have the potential to be an indicator of tenderness in highly marbled Hanwoo beef with low ultimate pH.
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Gu T, Shi J, Luo L, Li Z, Zheng E, Cai G, Hong L, Wu Z. Comparison of Carcass Traits, Meat Quality, and Chemical Composition of Tissues from Progeny Derived from Cloned and Noncloned Pigs. Cell Reprogram 2019; 21:296-300. [PMID: 31651186 DOI: 10.1089/cell.2019.0040] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023] Open
Abstract
Systematic studies of progeny derived from somatic cell nuclear transferred animals in their biophysical and biochemical characters are critical in assessing the safety of this kind of food. In this study, we compared the carcass traits and meat quality of 12 cloned and noncloned pigs, respectively, and chemical composition of tissues of 6 cloned and noncloned pigs, respectively. The carcass trait parameters, including body weight, carcass straight length, loin-eye area, backfat thickness at 10th and 11th interface, and rib number, were tested, and carcass yield was calculated. Meat quality parameters, such as meat color, marbling, temperatures, conductivity, and drip loss, were also tested. Finally, the gross chemical properties and the constitutions of fat acids, amino acids, and minerals in loin-eye muscle, omental fat, and liver from the two groups were tested. The results showed that the value for most parameters of these two groups was equivalent. In conclusion, these data indicated that the progeny of cloned pig were not different in the carcass traits, meat composition, and biochemical composition of tissues compared to the conventionally bred pigs, which further indicated the safety of products from cloned pigs.
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Affiliation(s)
- Ting Gu
- National Engineering Research Center for Breeding Swine Industry, Guangdong Provincial Key Lab of Agro-Animal Genomics and Molecular Breeding, College of Animal Science, South China Agricultural University, Guangzhou, China
| | - Junsong Shi
- Wens Foodstuff Group Co., Ltd., Yunfu, China
| | - Lvhua Luo
- Wens Foodstuff Group Co., Ltd., Yunfu, China
| | - Zicong Li
- National Engineering Research Center for Breeding Swine Industry, Guangdong Provincial Key Lab of Agro-Animal Genomics and Molecular Breeding, College of Animal Science, South China Agricultural University, Guangzhou, China
| | - Enqin Zheng
- Wens Foodstuff Group Co., Ltd., Yunfu, China
| | - Gengyuan Cai
- National Engineering Research Center for Breeding Swine Industry, Guangdong Provincial Key Lab of Agro-Animal Genomics and Molecular Breeding, College of Animal Science, South China Agricultural University, Guangzhou, China.,Wens Foodstuff Group Co., Ltd., Yunfu, China
| | - Linjun Hong
- National Engineering Research Center for Breeding Swine Industry, Guangdong Provincial Key Lab of Agro-Animal Genomics and Molecular Breeding, College of Animal Science, South China Agricultural University, Guangzhou, China
| | - Zhenfang Wu
- National Engineering Research Center for Breeding Swine Industry, Guangdong Provincial Key Lab of Agro-Animal Genomics and Molecular Breeding, College of Animal Science, South China Agricultural University, Guangzhou, China.,Wens Foodstuff Group Co., Ltd., Yunfu, China
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16
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Kim JH, Kim TK, Shin DM, Kim HW, Kim YB, Choi YS. Comparative effects of dry-aging and wet-aging on physicochemical properties and digestibility of Hanwoo beef. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2019; 33:501-505. [PMID: 31480178 PMCID: PMC7054618 DOI: 10.5713/ajas.19.0031] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/11/2019] [Accepted: 06/20/2019] [Indexed: 12/22/2022]
Abstract
Objective The purpose of this study was to investigate the effects of aging methods (AM) i.e. dry-aging (DA) and wet-aging (WA) on the physicochemical properties and in vitro digestibility of proteins in beef short loin. Methods Short loins (M. longissmus lumborum), were trimmed and boned-out on the fifth day postmortem, from a total of 18 Hanwoo, which were purchased from a commercial slaughterhouse. Short loins were separated randomly grouped into one of the three treatments: control, WA (1°C, 7 days), and DA (1°C, 0.5 m/s, 85% relative humidity [RH], 30 days). Results Dry-aged beef (DAB) exhibited higher pH, water holding capacity (WHC), myofibrillar fragmentation index (MFI), and digestibility, however lower lightness, redness, and yellowness values, cooking loss, and shear force (SF), than those of wet-aged beef (WAB) (p<0.05). The myosin light chain band intensity of DAB was higher than that of control and WAB in sodium dodecyl sulfate-polyacrylamide gel electrophoresis. The in vitro digestibility of aged beef was highly (p<0.001) correlated to physicochemical properties except WHC. The correlation coefficient between AMs and WHC was higher than that between AM and SF (p<0.05) or MFI (p<0.001). A high correlation was observed between SF and MFI (p<0.001). Conclusion Thus, we believe that DAB is more advantageous than WAB owing to its high digestibility and WHC and low SF.
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Affiliation(s)
- Ji-Han Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Tae-Kyung Kim
- Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Korea
| | - Dong-Min Shin
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Hyun-Wook Kim
- Department of Animal Science and Biotechnology, Gyeongnam National University of Science and Technology, Jinju 52725, Korea
| | - Young-Boong Kim
- Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Korea
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Lee B, Yoon S, Choi YM. Comparison of marbling fleck characteristics between beef marbling grades and its effect on sensory quality characteristics in high-marbled Hanwoo steer. Meat Sci 2019; 152:109-115. [PMID: 30844620 DOI: 10.1016/j.meatsci.2019.02.019] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2018] [Revised: 02/19/2019] [Accepted: 02/26/2019] [Indexed: 12/13/2022]
Abstract
The aim of this study was to compare the intramuscular fat (IMF) content and marbling fleck characteristics measured by computerized image analysis among the eight grades of Korean beef marbling standard (BMS). Additionally, this study examined the effects of the marbling fleck characteristics on objective tenderness parameters and sensory quality characteristics in high-marbled Hanwoo steers (BMS grades 7 to 9). Marked differences were observed in marbling fleck characteristics among the BMS grades (P < .05), whereas the coarseness was similar in high-marbled beef (P > .05). Due to a greater extent of coarse marbling fleck, coarse marbled steaks from high-marbled cattle were assigned higher scores of tenderness attributes, including softness, initial tenderness, and chewiness, as well as mouth coating, but were assigned lower acceptability ratings for IMF content and overall impression compared to fine marbled steaks (P < .05). Taken together, considering the marbling fleck traits can be an effective tool for improving the accuracy of beef grading systems.
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Affiliation(s)
- B Lee
- Department of Animal Sciences, Kyungpook National University, South Korea
| | - S Yoon
- Korea Institute for Animal Products Quality Evaluation, South Korea
| | - Y M Choi
- Department of Animal Sciences, Kyungpook National University, South Korea.
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