scholarly journals Effect of Ultimate pH on Postmortem Myofibrillar Protein Degradation and Meat Quality Characteristics of Chinese Yellow Crossbreed Cattle

2014 ◽  
Vol 2014 ◽  
pp. 1-8 ◽  
Author(s):  
Peng Li ◽  
Tiantian Wang ◽  
Yanwei Mao ◽  
Yimin Zhang ◽  
Lebao Niu ◽  
...  
Keyword(s):  
Enzymatic Activity ◽  
Protein Degradation ◽  
Meat Quality ◽  
Troponin T ◽  
Quality Characteristics ◽  
Myofibrillar Protein ◽  
Cooking Loss ◽  
Crossbred Cattle ◽  
Beef Tenderness ◽  
Fragmentation Index

This paper describes the complex effects of postmortem ultimate pH (pHu) on Chinese Yellow crossbreed cattle quality during postmortem ageing and provides an explanation of how pHu affects beef tenderness. High pHu beef had the highest initial tenderness (P<0.05) compared with other groups at 1 day postmortem. Intermediate and low pHu beef had similar initial WBSF at 1 day postmortem, but intermediate pHu beef had slower tenderization rate than low pHu beef (P<0.05). Purge loss, cooking loss,L*,a*, andb*values decreased with increasing pHu during ageing (P<0.05). Myofibril fragmentation index (MFI) was higher in high pHu beef than intermediate and low pHu beef throughout ageing (P<0.05). Protein degradation studies found that desmin and troponin-T appeared degraded within 0.5 h postmortem for high and low pHu beef, compared to >2 days for intermediate pHu beef. Overall, Chinese Yellow crossbred cattle tenderness is related to pHu, which may be affected by proteolytic enzymatic activity. Therefore, pHu may be used to predict beef tenderness and other quality characteristics during postmortem ageing. To achieve consistent tenderness, different ageing times should be used, depending on pHu.

scholarly journals Effect of Transportation and Low Voltage Electrical Stimulation on Meat Quality Characteristics of Omani Sheep

2010 ◽  
Vol 15 ◽  
pp. 1
Author(s):  
Isam T. Kadim ◽  
Osman Mahgoub ◽  
Waleed Al-Marzooqi ◽  
Samera Khalaf
Keyword(s):  
Electrical Stimulation ◽  
Meat Quality ◽  
Shear Force ◽  
Sarcomere Length ◽  
Low Voltage ◽  
Quality Characteristics ◽  
Cooking Loss ◽  
Longissimus Dorsi ◽  
Road Transportation ◽  
Fragmentation Index

The aim of this study was to determine the effects of road transportation during the hot season (36 oC) and low voltage electrical stimulation on meat quality characteristics of Omani sheep. Twenty intact male sheep (1-year old) were divided into two equal groups: 3 hrs transported or non-transported. The transported group was transferred to the slaughterhouse the day of slaughter in an open truck covering a distance of approximately 300 km. The non-transported group was kept in a lairage of a commercial slaughterhouse with ad libitum feed and water for 3 days prior to slaughter. Blood samples were collected from the animals before loading and prior to slaughter in order to assess their physiological response to stress in terms of hormonal levels. Fifty percent of the carcasses from each group were randomly assigned to low voltage (90 V) at 20 min postmortem. Muscle ultimate pH, expressed juice, cooking loss percentage, WB-shear force value, sarcomere length, myofibrillar fragmentation index and colour L*, a*, b* were measured on samples from Longissimus dorsi muscles collected 24 hrs postmortem at 2-4 oC. The transported sheep had significantly (P<0.05) higher cortisol adrenaline, nor-adrenaline, and dopamine levels than the non-transported group. Muscles from electrically-stimulated carcasses had significantly (P<0.05) lower pH values, longer sarcomere length, lower shear force value, higher expressed juice, myofibrillar fragmentation index and L* values than those from non-stimulated ones. Transportation significantly influenced meat quality characteristics of the Longissimus dorsi muscle. Muscle ultimate pH and shear force values were significantly higher, while CIE L*, a*, b*, expressed juice and cooking loss were lower in transported than non-transported sheep. This study indicated that pre-slaughter transportation at high ambient temperatures can cause noticeable changes in muscle physiology in sheep. Nevertheless, meat quality of transported sheep can be improved by electrical stimulation post-slaughter. 

scholarly journals The Impacts of Feeding Natursafe (an Immune Support Product) on Beef Quality

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
M. Henriott ◽  
K. Hart ◽  
N. Herrera ◽  
F. Ribeiro ◽  
N. Bland ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Beef Cattle ◽  
Meat Quality ◽  
Shear Force ◽  
Sarcomere Length ◽  
Troponin T ◽  
Quality Characteristics ◽  
Insoluble Collagen ◽  
Plate Counts ◽  
Retail Display

ObjectivesNaturSafe® (Diamond V, USA) is a Saccharomyces cerevisiae fermentation product developed as an animal feed supplement for the further manufacture of nutritionally balanced feeds for beef cattle. This immune support product (Association of American Feed Control Officials number 96.8, 73.046 and International Feed Name number 7–05–520, 8–08–034) has been specifically formulated to optimize beef cattle health and performance, antibiotic stewardship, and food safety. Research has shown that NaturSafe supports optimal rumen and liver health, overall health and immune function, consistency of feed intake, daily gain, feed conversion, and antibiotic effectiveness. As no research previously has assessed the impacts of this feed ingredient on the quality of meat, the objective of this research was to characterize the effects of feeding NaturSafe on meat quality characteristics in beef.Materials and MethodsCrossbred steers (N = 60, n = 12 per treatment; mean hot carcass weight = 421 kg), through an antibiotic free production system, were individually fed diets containing 12, 15, or 18 g/d of NaturSafe or a control diet without (–AB) antibiotics or a control with antibiotics (+AB; 330 mg monensin + 110 mg tylosin·steer–1·d–1) for 112 d. Strip loins were collected and aged for 13 or 29 d postmortem prior to fabrication. Steaks (m. Longissimus) were then evaluated for Warner-Bratzler shear force, pH, sarcoplasmic calcium concentration, troponin-T degradation, fatty acid profile, proximate composition, sarcomere length, total collagen and insoluble collagen. After each aging period, steaks were evaluated for lipid oxidation, and color characteristics (L*, a*, b*, discoloration percentage, and percentage surface oxymyoglobin, metmyoglobin and deoxymyoglobin), during and/or after a 7 d simulated retail display period. A subset of samples at various aging and retail display periods were analyzed for lactic acid bacteria (LAB), psychotrophic plate counts (PPC), and aerobic plate counts (APC). Animal was considered the experimental unit and hot carcass weight and marbling score were used as covariates in the analysis.ResultsTreatment had no effect on pH, sarcomere length, troponin-T degradation, fatty acid profile, proximate composition, total collagen, insoluble collagen, LAB, PPC, APC, lipid oxidation, oxymyoglobin percentage, or metmyoglobin percentage. Meat from cattle fed 18 g/d of NaturSafe was (1) equal to–AB controls and had higher shear force values compared to all other treatments (P < 0.01), (2) had higher (P < 0.05) sarcoplasmic calcium levels than +AB controls and cattle fed 12 g of NaturSafe/d, (3) was redder (higher a* values, P < 0.05) than all other treatments, and (4) was yellower (higher b* values, P < 0.01) than the 12 or 15 g dose and the–AB control. There were no differences among treatments fed NaturSafe for lightness (L*) at either aging time. There were no differences for meat from animals fed 12 or 15 g NatureSafe/d, except deoxymyoglobin percent and discoloration, which were both minimal. Discoloration values were low for all treatments (< 10%).ConclusionThese data indicate that feeding NaturSafe had few discernible effects on meat quality characteristics.

Carcass Traits and Meat Quality Characteristics of Malabari Male Kids Reared under Different Production System

2020 ◽  
Author(s):  
Chikkagoudara Kotresh Prasad ◽  
John Abraham ◽  
Balusami Chinnappan ◽  
Roshin Anie Jose ◽  
Senthil Murugan ◽  
...  
Keyword(s):  
Body Weight ◽  
Meat Quality ◽  
Production System ◽  
Carcass Traits ◽  
Live Weight ◽  
Quality Characteristics ◽  
Cooking Loss ◽  
Body Parts ◽  
Final Body Weight ◽  
The Impact

Background: The intensive rearing systems of goats needs dietary formulations that will meet animal requirements, mainly the protein and energy to allow optimum growth rate. Alternative systems to attain 15-20 kg body weight by three months of age with better meat quality is need of the hour. Broiler goat production system is most suitable system of rearing for meat goat production. The current study was conducted to examine the impact of broiler goat production system on the carcass traits and meat quality characteristics of Malabari male kids. Methods: Fourteen pre-weaned kids were randomly allotted to two treatments. Treatment-I (T1) kids were allowed to suckle thrice a day during four weeks and twice in a day during consequent weeks. Whereas in Treatment-II (T2), kids were reared intensively by providing finely ground concentrate feed mixed with equal quantity of rice gruel from a feeding bottle after 7 days of colostrum feeding from the mother. The animals were slaughtered at an age of three months and the final body weight, carcass traits like dressing percentage, weight of different body parts and meat quality parameters like pH, color, cooking loss and shear force were analysed. The proximate composition and sensory evaluation was performed. Result: Broiler goat production system could produce significantly (P less than 0.01) higher final average body weight compared to natural system. All the carcass traits were significantly (P less than 0.01) higher in T2. The broiler goat production system could double the net live weight during the same period compared to natural suckling system with higher dressing % and the chevon produced was tender with less cooking loss. Hence, this system can be recommended for chevon production in shorter period with higher dressing % and lesser cooking loss in Malabari male kids.

The effect of the packaging system and storage time on myofibrillar protein degradation and oxidation process in relation to beef tenderness

Meat Science ◽  
2017 ◽  
Vol 130 ◽  
pp. 7-15 ◽  
Author(s):  
Małgorzata Moczkowska ◽  
Andrzej Półtorak ◽  
Magdalena Montowska ◽  
Edward Pospiech ◽  
Agnieszka Wierzbicka
Keyword(s):  
Protein Degradation ◽  
Storage Time ◽  
Oxidation Process ◽  
Myofibrillar Protein ◽  
Beef Tenderness ◽  
Packaging System ◽  
And Storage

Effects of double-muscling on carcass quality, beef tenderness and myofibrillar protein degradation in Belgian Blue White bulls

Meat Science ◽  
1994 ◽  
Vol 38 (2) ◽  
pp. 255-267 ◽  
Author(s):  
L. Uytterhaegen ◽  
E. Claeys ◽  
D. Demeyer ◽  
Marijke Lippens ◽  
L.O. Fiems ◽  
...  
Keyword(s):  
Protein Degradation ◽  
Myofibrillar Protein ◽  
Carcass Quality ◽  
Beef Tenderness

scholarly journals Insight into the Effects of Sous Vide on Cathepsin B and L Activities, Protein Degradation and the Ultrastructure of Beef

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1441
Author(s):  
Yantao Yin ◽  
Jailson Pereira ◽  
Lei Zhou ◽  
Jose M. Lorenzo ◽  
Xiaona Tian ◽  
...  
Keyword(s):  
Cathepsin B ◽  
Sarcomere Length ◽  
Cathepsin L ◽  
Myofibrillar Protein ◽  
Potential Mechanism ◽  
Beef Tenderness ◽  
Fragmentation Index ◽  
Sous Vide ◽  
Hydrolysis Of ◽  
Insight Into

This study aimed to evaluate the effects of sous vide cooking (SV) on beef tenderness and its underlying potential mechanism. Beef semimembranosus (SM) were subjected to SV treatments at 45 °C, 55 °C and 65 °C for 4 h. Compared with control samples (CK, cooked at 75 °C until a core temperature of 72 °C was attained), SV treatment significantly promoted the release of cathepsin B and cathepsin L from lysosomes and decreased the shear force of beef SM (p < 0.05). In comparison with CK, samples treated with SV had more hydrolysis of myosin heavy chain and obtained higher myofibrillar fragmentation index, collagen solubility as well as longer sarcomere length (p < 0.05). The current study showed that the proteolysis of myofibrillar protein and collagen induced by cathepsin B and cathepsin L, and the limited longitudinal shrinkage together contributed to the improvement of beef tenderness upon SV.

scholarly journals Influence of calpain on lamb myofibrillar proteins degradation during in vitro culture

2018 ◽  
Vol 36 (No. 4) ◽  
pp. 296-300
Author(s):  
Muhtar Mukaddas ◽  
Qiao Ma Yi ◽  
Ablikim Batur ◽  
Abduwali Arzugul ◽  
Sulayman Yusup
Keyword(s):  
In Vitro Culture ◽  
Meat Quality ◽  
Troponin T ◽  
Culture Method ◽  
Myofibrillar Protein ◽  
Myofibrillar Proteins ◽  
Important Indicator ◽  
Quality Degradation ◽  
Sds Page

Tenderness is an important indicator of meat quality, degradation plays important role during the maturation, therefore improving meat quality and tenderness. Understanding the process of myofibrillar and which enzymes affect degradation is more needed to prove. In this study we used longest muscle of Bashibai sheep of Xinjiang as the experiment material. The isolated myofibrillar protein and μ-calpains are incubated at 4°C about 1, 3, 7, 14, and 21 days using in vitro culture method and analysed by SDS-PAGE, Western blotting. Results showed that μ-calpain can improve the degradation of some myofibrillar proteins. Desmin was degraded by the 3<sup>rd</sup>, troponin–T was completely degraded by the 7<sup>th</sup> day.

scholarly journals Impacts of seasonal ambient temperature and humidity on meat quality characteristics of sheep and beef longissimus thoracis muscles

2021 ◽  
pp. 362
Author(s):  
Issa Al Amri ◽  
Isam T. Kadima ◽  
Dawood S. Al Ajmib ◽  
Abdulaziz Alkindia ◽  
Alaa A. Sawadc ◽  
...  
Keyword(s):  
Relative Humidity ◽  
Beef Cattle ◽  
Meat Quality ◽  
Shear Force ◽  
Sarcomere Length ◽  
Quality Characteristics ◽  
Cool Season ◽  
Average Temperature ◽  
Fragmentation Index ◽  
Hot Season

The effects of seasonal temperature and humidity on meat quality characteristics of sheep (12 months of age) and beef cattle (24 months of age) were investigated. Samples of longissimus thoracis (500 g) muscle were randomly collected from 96 sheep and 48 beef cattle between November 2018 and October 2019. All the meat samples were kept in the chiller at 4-5ºC for 48 h. The samples were collected over a 12-month period and this period was divided into two seasons based on ambient temperature and relative humidity in Basrah region. Theses seasons were named: Cool Season (November to March with average temperature of 23.0±1.54ºC and 59.0±1.75% relative humidity) and Hot Season (April to October with average temperature of 40.5±1.77ºC and 53.5±5.98 relative humidity). The ultimate pH (pHu), expressed juice, cooking losses, shear force, sarcomere length, myofibrillar fragmentation index and colour lightness (L*), redness (a*), and yellowness (b*) parameters were determined. The effect of the season on meat quality characteristics of the Longissimus thoracis muscle from both species was found to be significant (P<0.05).  The hot season muscle samples had significantly (P<0.05) higher pHu values, longer sarcomere length, higher myofibrillar fragmentation index with significantly (P<0.05) lower shear force values than the muscle samples collected during the cool season. Sheep and beef longissimus thoracis muscles from the hot season group had significantly (P<0.05) darker meat than that those of the cold season group, based on L*, a* and b* colour measurements. The present findings indicated that hot temperature (>40ºC) leads to heat stress in sheep and cattle, which increased the muscle pHu and influenced other related meat properties. These findings will assist meat producers to improve meat quality parameters by slaughtering livestock at early hours of the day. Hot temperature has also an impact on animal welfare.

Sign in / Sign up

Export Citation Format

Share Document