scholarly journals Harvest Method Influences Color Stability of Longissimus Lumborum Steaks from Cattle

2019 ◽  
Vol 3 (1) ◽  
pp. 33
Author(s):  
Ana Paula A. A. Salim ◽  
Surendranath P. Suman ◽  
Fernanda M. Viana ◽  
Maria Lucia G. Monteiro ◽  
Pedro H. N. Panzenhagen ◽  
...  
Keyword(s):  
Color Stability ◽  
Longissimus Lumborum ◽  
Harvest Method

scholarly journals Impact of Various Dry-Aging Methods on Meat Quality and Palatability Attributes of Beef Loins from Cull Cow

2021 ◽  
Author(s):  
Derico Setyabrata ◽  
Siwen Xue ◽  
Kelly R Vierck ◽  
Jerrad F. Legako ◽  
Paul Ebner ◽  
...  
Keyword(s):  
Meat Quality ◽  
Uv Light ◽  
Color Stability ◽  
Panel Analysis ◽  
Consumer Panel ◽  
Trained Panel ◽  
Longissimus Lumborum ◽  
Lipid And Protein Oxidation ◽  
Microbial Analysis ◽  
Cull Cow

The objective of this study was to determine the effect of various dry-aging methods on meat quality and palatability attributes of cull cow beef loins. Paired bone-in loins (M. longissimus lumborum) from 13 cull cow carcasses (Holstein, 42+ mo) were obtained at 5d postmortem, divided into four equal sections and randomly assigned into 4 aging methods (wet-aging [WA], conventional dry-aging [DA], dry-aging in water permeable bag [DWA], and UV-light dry-aging [UDA]). The beef sections were aged for 28d at 2°C, 65% relative humidity and 0.8 m/s airflow. Following aging, surface crusts and bones were removed and loin samples were collected for the meat quality, microbiological and sensory analyses.Results indicated that all dry-aged loins had greater moistureand trimming loss compared to WA (P<0.05), while DWA had lower loss than DA and UDA (P<0.05). No differences in shear force, cook loss and both lipid and protein oxidation across all treatments were observed (P>0.05). Among all treatments, DWA exhibited the least color stability indicated by rapid discoloration observed in the sample, while UDA had color attributes comparable to WA throughout the whole display. Microbial analysis indicated that UDA had lower microbial concentration on the surface than the other samples (P<0.05). The consumer panel analysis found that all loins were acceptable and the trained panel analysis indicated that DA loins had lower sour and fatty flavor attributes compared to WA (P<0.05). The results indicate that dry-aging can potentially be utilized as the effective natural process to improve cull cow beef palatability without compromising other meat quality attributes or microbiological shelf-life.

scholarly journals Color Stability of Longissimus Lumborum and Psoas Major Muscles from Grain-Finished Bos Indicus Cattle

2018 ◽  
Vol 2 (2) ◽  
pp. 82-82
Author(s):  
A. P. A. A. Salim ◽  
S. P. Suman ◽  
A. C. V. C. S. Canto ◽  
B. R. C. Costa-Lima ◽  
F. M. Viana ◽  
...  
Keyword(s):  
Bos Indicus ◽  
Color Stability ◽  
Longissimus Lumborum ◽  
Psoas Major

scholarly journals Proteomic Changes in Sarcoplasmic and Myofibrillar Proteins Associated with Color Stability of Ovine Muscle during Post-Mortem Storage

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 2989
Author(s):  
Xiaoguang Gao ◽  
Dandan Zhao ◽  
Lin Wang ◽  
Yue Cui ◽  
Shijie Wang ◽  
...  
Keyword(s):  
Energy Metabolism ◽  
Molecular Mechanisms ◽  
Proteome Analysis ◽  
Color Stability ◽  
Post Mortem ◽  
Theoretical Understanding ◽  
Metabolism Enzymes ◽  
Longissimus Lumborum ◽  
Different Color ◽  
Differentially Abundant Proteins

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.

scholarly journals Myoglobin post-translational modifications influence color stability of beef longissimus lumborum

2021 ◽  
Author(s):  
Gregg Rentfrow ◽  
Haining Zhu ◽  
Jing Chen ◽  
Shuting Li ◽  
Surendranath P Suman ◽  
...  
Keyword(s):  
Color Stability ◽  
Post Translational Modifications ◽  
Longissimus Lumborum

scholarly journals Differential abundance of mitochondrial proteome influences the color stability of beef longissimus lumborum and psoas major muscles

2021 ◽  
Author(s):  
Carol M Beach ◽  
Kaylin Belskie ◽  
Mahesh N. Nair ◽  
Ranjith Ramanathan ◽  
Richard A. Mancini ◽  
...  
Keyword(s):  
Color Stability ◽  
Differential Abundance ◽  
Mitochondrial Proteome ◽  
Longissimus Lumborum ◽  
Psoas Major

scholarly journals Tandem Mass Tag Labeling-Based Analysis to Characterize Muscle-Specific Proteome Changes during Postmortem Aging of Bison Longissimus Lumborum and Psoas Major Muscles

2021 ◽  
Author(s):  
MD Mahmudul Hasan ◽  
Mahamud-ur Rashid ◽  
Surendranath P Suman ◽  
Helene Perreault ◽  
Jitendra Paliwal ◽  
...  
Keyword(s):  
Protein Synthesis ◽  
Fatty Acid ◽  
Oxygen Transport ◽  
Color Stability ◽  
Acid Oxidation ◽  
Tandem Mass ◽  
Tandem Mass Tag ◽  
Postmortem Aging ◽  
Longissimus Lumborum ◽  
Psoas Major

The objective of the study was to examine the variations in sarcoplasmic proteomes of bison longissimus lumborum (LL) and psoas major (PM) muscles during postmortem aging utilizing tandem mass tag (TMT) isobaric labeling coupled with liquid chromatography mass-spectrometry (LC-MS/MS) for the categorization of muscles with muscle-specific inherent color stability. A total of 576 proteins were identified (P < 0.05) in both bison LL and PM muscles, where 97 proteins were identified as differentially abundant (fold change > 1.5, P < 0.05) from the three comparisons between muscles during postmortem aging periods (PM vs LL at 2 d, 7 d and 14 d). Among those proteins, the most important protein groups based on functions are related to electron transport chain (ETC) or oxidative phosphorylation, tricarboxylic acid cycle (TCA), ATP transport, carbohydrate metabolism, fatty acid oxidation, chaperones, oxygen transport, muscle contraction, calcium signaling, and protein synthesis. In PM, most of the proteins from ETC, TCA cycle, fatty acid oxidation, ATP and oxygen transport, and muscle contraction were more abundant or exhibited increased expression during aging compared to LL. On the other hand, the proteins involved in carbohydrate metabolism, chaperone function and protein synthesis mostly exhibited decreased expression in PM muscle relative to LL. These results clearly demonstrate that the proteins associated with oxidative metabolism showed increased expression in PM muscles. This indicates that oxidative damage or subsequent color deterioration resulted in bison PM muscles being attacked by the reactive oxygen species produced during those metabolic process. In contrast, proteins involved in glycolysis and chaperone activity exhibited a decrease in expression in bison PM muscles, resulting decline in color stability compared with LL. Because glycolytic enzymes and chaperones maintain oxidative and/or color stability by producing reducing equivalents in glycolytic pathway and with the protein folding ability of chaperones, respectively in LL muscles.

scholarly journals Influence of muscle source on proximate composition, texture profile and protein oxidation of beef from grain-finished Bos indicus cattle

2019 ◽  
Vol 49 (4) ◽  
Author(s):  
Ana Paula Amaral de Alcântara Salim ◽  
Surendranath Premakumari Suman ◽  
Anna Carolina Vilhena da Cruz Silva Canto ◽  
Bruno Reis Carneiro da Costa-Lima ◽  
Fernanda Medeiros Viana ◽  
...  
Keyword(s):  
Protein Oxidation ◽  
Proximate Composition ◽  
Protein Concentration ◽  
Bos Indicus ◽  
Muscle Metabolism ◽  
Color Stability ◽  
Texture Profile ◽  
Longissimus Lumborum ◽  
Nellore Cattle ◽  
Psoas Major

ABSTRACT: The aim of this research was to investigate the influence of muscle type on protein oxidation, texture profile (hardness, springiness, cohesiveness and chewiness) and proximate composition of beef from grain-finished Bos indicus (Nellore) cattle in Brazil. The muscles longissimus lumborum (LL) and psoas major (PM) were collected 24 h post mortem from eight (n=8) Nellore bull carcasses, fabricated into five steaks (1.5-cm) and displayed under aerobic conditions for nine days at 4 °C. Proximate composition and texture profile were analyzed on day 0, whereas protein oxidation was analyzed during 9 days of storage. LL exhibited greater (P<0.05) protein concentration than PM steaks, whereas PM demonstrated greater (P<0.05) lipid and ash content than their correlative LL. In addition, LL steaks exhibited greater (P<0.05) hardness, springiness, cohesiveness and chewiness than PM steaks. In contrast, protein oxidation was greater (P<0.05) in PM than in LL steaks throughout the storage. The results suggest that the differences of muscle metabolism and composition contributed to the variation on biochemical attributes and texture profile of LL and PM steaks. Muscle-specific strategies are indicated to improve the color stability of PM steaks from grain-finished Bos indicus cattle.

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