scholarly journals Effect of postmortem storage on shear force value and calpain/calpastatin activity in longissimus dorsi muscle of rusa deer (cervus timorensis)

2018 ◽  
Vol 192 ◽  
pp. 03031
Author(s):  
Orapin Jantasaeng ◽  
Kanya Jirajaroenrat ◽  
Kunya Tuntivisoottikul
Keyword(s):  
Shear Force ◽  
Testing Machine ◽  
Longissimus Dorsi ◽  
Meat Production ◽  
Materials Testing ◽  
Meat Tenderness ◽  
Calpain Activity ◽  
Longissimus Dorsi Muscle ◽  
Aging Period ◽  
Effects Of Aging

The objective of this study was to determine the effects of aging period on shear force values and activities of calpain/calpastatin enzymes of the longissimus dorsi (LD) muscle from rusa deer (Cervus timorensis). The shear force values were measured with instron materials testing machine. Results showed that postmortem storage influenced meat tenderness with a highly significant reduction of shear force value from 9.01±0.83 kg/cm2 at day 1 to 4.34±0.10 kg/cm2 at day 21 (P<0.01). Determination of the enzyme activities indicated that the μ-calpain activity decreased significantly from 1.50±0.42 to 0.19±0.28 units/g of meat (P<0.01), whereas m-calpain activity (22.88±9.64 to 16.95±8.34 units/g of meat) and calpastatin activity (9.93±2.37 to 6.82±2.96 units/g of meat) slightly decreased (P>0.05). Shear force values were significant correlated with higher levels of μ-calpain (r=0.915) and m-calpain (r=0.758), respectively. However, the values were not significant related to the calpastatin activity (r=0.462). Therefore, this study confirmed that in the case of rusa deer, μ-calpain is a key factor controlling postmortem meat tenderness compared to m-calpain and calpastatin. The results suggested that storage of the rusa deer meat for 7 days is enough to achieve aging of the LD muscle, which may help to reduce the cost of meat production.

scholarly journals Meat Quality and Fatty Acid Profiles of Chinese Ningxiang Pigs Following Supplementation with N-Carbamylglutamate

Animals ◽  
2020 ◽  
Vol 10 (1) ◽  
pp. 88 ◽  
Author(s):  
Yueteng Xing ◽  
Xin Wu ◽  
Chunyan Xie ◽  
Dingfu Xiao ◽  
Bin Zhang
Keyword(s):  
Fatty Acid ◽  
Meat Quality ◽  
Shear Force ◽  
Control Diet ◽  
Basal Diet ◽  
Longissimus Dorsi ◽  
Fatty Acid Profiles ◽  
Adipose Tissues ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle

The present study evaluated the effects of dietary N-carbamylglutamate (NCG) on carcass traits, meat quality, and fatty acid profiles in the longissimus dorsi muscle and adipose tissues of Chinese Ningxiang pigs. A total of 36 castrated female pigs with a similar initial weight (43.21 ± 0.57 kg) were randomly assigned to two treatments (with six pens per treatment and three pigs per pen) and fed either a basal diet or a basal diet supplemented with 0.08% NCG for 56 days. Results showed that dietary NCG reduced shear force (p = 0.004) and increased drip loss (p = 0.044) in longissimus dorsi muscle of Ningxiang pigs. Moreover, increased levels of oleic acid (C18:1n9c) (p = 0.009), paullinic acid (C20:1) (p = 0.004), and α-linolenic acid (C18:3n3) (p < 0.001), while significant reduction in the proportions of arachidonic acid (C20:4n6) (p < 0.001) and polyunsaturated fatty acid (PUFA) (p = 0.017) were observed in the longissimus dorsi muscle of pigs fed NCG when compared with those fed the control diet. As for adipose tissues, the C20:1 (p = 0.045) proportion in dorsal subcutaneous adipose (DSA), as well as the stearic acid (C18:0) (p = 0.018) level in perirenal adipose (PA) were decreased when pigs were fed the NCG diet compared with those of the control diet. In contrast, the margaric acid (C17:0) (p = 0.043) proportion in PA were increased. Moreover, the NCG diet produced PA with a greater proportion of total PUFAs (p = 0.001) (particularly linoleic acid (C18:2n6c) (p = 0.001)) compared with those produced by the control diet. These findings suggest that dietary NCG has beneficial effects by decreasing the shear force and improving the healthfulness of fatty acid profiles, providing a novel strategy for enhancing meat quality of pigs.

Blade Tenderization Effects on Cooking and Palatability Characteristics of Steaks from Bullock and Cow Carcasses

1979 ◽  
Vol 42 (7) ◽  
pp. 563-566 ◽  
Author(s):  
G. C. SMITH ◽  
S. C. SEIDEMAN ◽  
Z. L. CARPENTER
Keyword(s):  
Connective Tissue ◽  
Shear Force ◽  
Cooking Time ◽  
Longissimus Dorsi ◽  
Sensory Panel ◽  
High Quality ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle ◽  
Blade Tenderization ◽  
Panel Evaluation

Steaks (n = 240) from bullock and cow carcasses were studied to determine effects of blade tenderization on cooking and palatability characteristics. After two control (0×) steaks were removed, strip loins, inside rounds, outside rounds and top sirloin butts (all boneless) were blade-tenderized; additional steaks were removed after one (1×) and two (2×) passes through a blade tenderizer. Evaluations included cooking time, cooking loss, visual degree of doneness, Warner-Bratzler shear force and sensory panel evaluation for tenderness, amount of organoleptically detectable connective tissue, flavor, juiciness and overall palatability. Blade tenderization of bullock muscles resulted in steaks which required less time to cook, had decreased amounts of organoleptically detectable connective tissue and had increased tenderness, flavor and overall palatability ratings. Blade tenderization of cow muscles had little or no effect on cooking characteristics, tenderness, flavor, or overall palatability of muscles from the round but increased the tenderness, decreased the shear force value and amount of organoleptically detectable connective tissue, and increased the overall palatability of the longissimus dorsi muscle. Blade tenderization, though it will usually improve tenderness, will not improve the product enough to make beef of unsatisfactory quality comparable to that from high quality beef.

scholarly journals Differences in the Loin Tenderness of Iberian Pigs Explained through Dissimilarities in Their Transcriptome Expression Profile

Animals ◽  
2020 ◽  
Vol 10 (9) ◽  
pp. 1715
Author(s):  
Miguel Ángel Fernández-Barroso ◽  
Carmen Caraballo ◽  
Luis Silió ◽  
Carmen Rodríguez ◽  
Yolanda Nuñez ◽  
...  
Keyword(s):  
Shear Force ◽  
Biological Pathways ◽  
Longissimus Dorsi ◽  
Biological Processes ◽  
Meat Tenderness ◽  
Rna Seq ◽  
Regulatory Factors ◽  
Expression Of Genes ◽  
Transcriptome Expression ◽  
Functional Analyses

Tenderness is one of the most important meat quality traits and it can be measured through shear force with the Warner–Bratzler test. In the current study, we use the RNA-seq technique to analyze the transcriptome of Longissimus dorsi (LD) muscle in two groups of Iberian pigs (Tough and Tender) divergent for shear force breeding values. We identified 200 annotated differentially expressed genes (DEGs) and 245 newly predicted isoforms. The RNAseq expression results of 10 genes were validated with quantitative PCR (qPCR). Functional analyses showed an enrichment of DE genes in biological processes related to proteolysis (CTSC, RHOD, MYH8, ACTC1, GADD45B, CASQ2, CHRNA9 and ANKRD1), skeletal muscle tissue development (ANKRD1, DMD, FOS and MSTN), lipid metabolism (FABP3 and PPARGC1A) and collagen metabolism (COL14A1). The upstream analysis revealed a total of 11 transcription regulatory factors that could regulate the expression of some DEGs. Among them, IGF1, VGLL3 and PPARG can be highlighted since they regulate the expression of genes involved in biological pathways that could affect tenderness. The experiment revealed a set of candidate genes and regulatory factors suggestive to search polymorphisms that could be incorporated in a breeding program for improving meat tenderness.

scholarly journals SOME CARCASS TRAITS OF RED SOKOTO GOAT OF NIGERIA

2021 ◽  
Vol 7 (1) ◽  
pp. 58-62
Author(s):  
I. F. Adu ◽  
W. L. Brinckman
Keyword(s):  
Carcass Traits ◽  
Longissimus Dorsi ◽  
Meat Production ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle ◽  
Good Potential ◽  
Red Sokoto Goat

A study was conducted to investigate the meat producing potential of the Red Sokoto goat of Nigeria. The twelve Red Sokoto male goats used were slaughtered at an average age of 3 years and liveweight of 27.63kg. The dressing out percentage was 49.3%. The bone to meat ratio of the leg and loin cuts was 0.28. The longissimus dorsi muscle was 10.53 cm2. It is concluded that the Red Sokoto goat has a good potential for meat production. More detailed studies are, howeverneeded in order to exploit the fattening ability of the breed under range and feedlot conditions. 

scholarly journals Effects of Aging Period Prior to Freezing on Meat Quality of Hanwoo Muscle (Longissimus dorsi)

2011 ◽  
Vol 31 (6) ◽  
pp. 799-806 ◽  
Author(s):  
Hyun-Wook Kim ◽  
Eui-Soo Lee ◽  
Yun-Sang Choi ◽  
Ji-Hun Choi ◽  
Doo-Jeong Han ◽  
...  
Keyword(s):  
Meat Quality ◽  
Longissimus Dorsi ◽  
Aging Period ◽  
Effects Of Aging

Changes in tenderness and cathepsins activity during post mortem ageing of yak meat

2013 ◽  
Vol 93 (3) ◽  
pp. 321-328 ◽  
Author(s):  
Jia-Chun Tian ◽  
Ling Han ◽  
Qun-Li Yu ◽  
Xi-Xiong Shi ◽  
Wen-Ting Wang
Keyword(s):  
Shear Force ◽  
Profile Analysis ◽  
Texture Profile Analysis ◽  
Water Holding Capacity ◽  
Meat Tenderness ◽  
Post Mortem ◽  
Texture Profile ◽  
Longissimus Dorsi Muscle ◽  
Meat Tenderization ◽  
Water Holding

Tian, J.-C., Han, L., Yu, Q.-L., Shi, X.-X. and Wang, W.-T. 2013. Changes in tenderness and cathepsins activity during post mortem ageing of yak meat. Can. J. Anim. Sci. 93: 321–328. Very little research has been conducted on yak meat tenderization. In this study we investigated the changes in physical characteristics (e.g., pH, water-holding capacity, texture profile analysis, shear force) and cathepsins L, B and H activities in the tenderization process. These traits were quantified in longissimus dorsi muscle from 10 yaks during 192 h post mortem. Samples were aged at 4°C for 0, 12, 24, 36, 48, 72, 120, 168 and 192 h. pH decreased (P<0.05) from 6.84 to 5.54 in the first 72 h and did not change significantly during the next 120 h. Water-holding capacity showed an overall decreasing trend (P<0.05). Shear force decreased? (P<0.05) and myofibrillar fragmentation index increased? (P<0.05), and it was concluded that ageing can improve yak meat tenderness. Our results on texture profile analysis showed a decrease in hardness (P<0.05), springiness (P<0.05) and chewiness (P<0.05), reflected in a progressive softening during ageing (P<0.05). Cathepsins L, B and H activity showed an increased trend (P<0.05). In conclusion, our results show potential roles for cathepsins L, B and H in the tenderization process. This study provides further insights into the tenderization process of yak meat, which may ultimately be used for the advantageous manipulation of the process.

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