Quality and chemical composition of beef from cattle of two age groups in Puerto Rico.

Several quality criteria were determined in beef derived from animals of two age groups classified by dentition: those with four permanent incisors (55 head), and those with five or more permanent incisors (50 head), corresponding to chronological ages of up to 2.5 years and three years or more, respectively. The 105 animals were processed into beef in three local slaughtherhouses. From each left-carcass, samples from the Longissimus dorsi lumborum (LDL), Semimembranosus (SM) and Semitendinosus (ST) were obtained and analyzed for tenderness (Warner-Braztler Shear Force; WBS) and intramuscular fat as crude and cooked beef, and for contents of water and protein in crude condition, at the laboratory of Food Science and Technology, Mayagüez Campus of UPR. A similar number of crude samples were analyzed for contents of intramuscular fat and cholesterol at the laboratory of Meat Technology of the University of Florida in Gainesville. Animal age did not affect (P > 0.05) contents of water, protein or cholesterol, nor the WBS value. Intramuscular fat content of younger animals was lower (P less than 0.05) than that of the older group in crude beef analyzed at Mayagüez (1.89 vs. 2.73%) and Florida (2.60 vs. 3.48%), and in cooked beef analyzed in Mayagüez (2.98 vs. 4.56%), respectively. The general means of protein and cholesterol content were 20.38% and 56.41 mg/100 g (wet basis), the latter being lower than that found in the literature (70 to 75 mg/100 g). This difference is ascribed mainly to the common local practice of basing bovine feeding on grazing tropical grasses. Muscle did not affect (P > 0.05) the contents of protein and intramuscular fat in crude and cooked samples analyzed at Mayagüez, and of cholesterol (LD vs. SM) in crude beef samples analyzed at Florida. Intramuscular fat was higher (P less than 0.05) in crude samples from Longissimus analyzed at Florida. In addition, of the three muscles tested, Longissimus yielded crude beef with higher (P less than 0.05) intramuscular fat content (Florida samples) and of greatest tenderness (WBS 1.53 kg/1.27 cm). It is concluded that beef produced in Puerto Rico can be classified as moderately tender and low in intramuscular fat and cholesterol, thus constituting a healthy and appetizing source of nutrients for the consuming public.

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Efect of intramuscular fat content on physical-chemical parameters of pork from Mangalitsa and their crossbreed

Potravinarstvo Slovak Journal of Food Sciences ◽

10.5219/1095 ◽

2019 ◽

Vol 13 (1) ◽

pp. 422-428

Author(s):

Petra Lípová ◽

Ondrej Debrecéni ◽

Ondřej Bučko ◽

Klára Vavrišínová

Keyword(s):

Moisture Content ◽

Protein Content ◽

Live Weight ◽

Cholesterol Content ◽

Intramuscular Fat ◽

Fat Content ◽

Post Mortem ◽

Chemical Parameters ◽

Large White ◽

Intramuscular Fat Content

The aim of study was to evaluate the effect of intramuscular fat content on physical parameters and proximate composition in musculus longissimus dorsi (MLD) from Mangalitsa breed and Slovak Large White x Mangalitsa crossbreed. In the study, sixteen pigs of Mangalitsa and twenty-two pigs of Slovak Large White x Mangalitsa crossbreed were used. The pigs were reared under intensive condition and all animals were fed ad libitum with complete fattening feed mixture. The fattening period started from 30 kg of live weight. Then the pigs were slaughtered at 100 kg of live weight. Chemical analysis showed that MLD from Mangalitsa had lower protein content, higher moisture content (p <0.05) and higher content of intramuscular fat compared to Slovak Large White x Mangalitsa crossbreed. As regarding the cholesterol content in MLD, no significant differences were found between genotypes, but the cholesterol content was higher in MLD from Mangalitsa than in MLD from crossbreeds. The MLD from Mangalitsa exhibited lower CIE L* (p <0.01) and CIE b* (p <0.01) values 45 min post mortem compared to crossbreeds. Colour parameters increased after 7 days post mortem, which is normal due to the maturing process of the meat. Then the CIE L* value was lower in MLD from Mangalitsa (p <0.01), but CIE a* value was higher in relation to crossbreeds (p <0.05). As regards the Warner-Bratzler shear force, the meat from Mangalitsa was tenderer than in crossbreeds (p <0.05). Intramuscular fat in the meat positively correlated with colour parameter CIE a* (r = 0.324; p <0.05) as well as cholesterol content (r = 0,656; p <0.001). In contrast in the study was found negative correlations between intramuscular fat in meat with moisture content (r = -0.399; p <0.05) and protein content (r = -0.812; p <0.001). It can be concluded that the percentage of intramuscular fat significantly influenced the physical and the chemical parameters of pork. The meat from Mangalitsa is more suitable for production of special meat products (fermented and smoked).

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The influence of breed and type of feed on the cholesterol content of the M. longissimus dorsi of steers

Australian Journal of Experimental Agriculture ◽

10.1071/ea9900797 ◽

1990 ◽

Vol 30 (6) ◽

pp. 797 ◽

Cited By ~ 2

Author(s):

DG Taylor ◽

LW Smith

Keyword(s):

Correlation Coefficients ◽

Cholesterol Content ◽

Intramuscular Fat ◽

Fat Content ◽

Longissimus Dorsi ◽

Fat Thickness ◽

Intramuscular Fat Content

The cholesterol content of muscle from pasture-fed Hereford (n = 21) and Brahman (n = 12) steers, and from grain-fed Hereford (n = 20) steers was determined. No significant differences (P>0.05) were detected in the cholesterol content of muscle between breeds or between types of feed. Small, non-significant correlation coefficients were detected between cholesterol content of muscle and carcass fat thickness, while the association between cholesterol content of muscle and intramuscular fat content was stronger but only significant (P<0.05) for the Brahman group. Thus, breed, feed type and possibly carcass fatness were not variables that could be used to reduce the cholesterol content of muscle.

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Partial least squares and machine learning for the prediction of intramuscular fat content of lamb loin

Meat Science ◽

10.1016/j.meatsci.2021.108505 ◽

2021 ◽

Vol 177 ◽

pp. 108505

Author(s):

Stephanie M. Fowler ◽

David Wheeler ◽

Stephen Morris ◽

Suzanne I. Mortimer ◽

David L. Hopkins

Keyword(s):

Machine Learning ◽

Least Squares ◽

Partial Least Squares ◽

Intramuscular Fat ◽

Fat Content ◽

Intramuscular Fat Content

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Towards real time assessment of intramuscular fat content in meat using optical fiber-based optical coherence tomography

Meat Science ◽

10.1016/j.meatsci.2020.108411 ◽

2020 ◽

pp. 108411

Author(s):

Abi Thampi ◽

Sam Hitchman ◽

Stéphane Coen ◽

Frédérique Vanholsbeeck

Keyword(s):

Optical Coherence Tomography ◽

Optical Fiber ◽

Real Time ◽

Intramuscular Fat ◽

Fat Content ◽

Optical Coherence ◽

Intramuscular Fat Content ◽

Time Assessment

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Selection against abdominal fat percentage may increase intramuscular fat content in broilers

Journal of Animal Breeding and Genetics ◽

10.1111/jbg.12204 ◽

2016 ◽

Vol 133 (5) ◽

pp. 422-428 ◽

Cited By ~ 4

Author(s):

L. Leng ◽

H. Zhang ◽

J.Q. Dong ◽

Z.P. Wang ◽

X.Y. Zhang ◽

...

Keyword(s):

Intramuscular Fat ◽

Abdominal Fat ◽

Fat Content ◽

Fat Percentage ◽

Intramuscular Fat Content

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Enhancement of porcine intramuscular fat content by overexpression of the cytosolic form of phosphoenolpyruvate carboxykinase in skeletal muscle

Scientific Reports ◽

10.1038/srep43746 ◽

2017 ◽

Vol 7 (1) ◽

Cited By ~ 4

Author(s):

Zijian Ren ◽

Ying Wang ◽

Yuanyuan Ren ◽

Zhengwei Zhang ◽

Weiwang Gu ◽

...

Keyword(s):

Skeletal Muscle ◽

Phosphoenolpyruvate Carboxykinase ◽

Intramuscular Fat ◽

Fat Content ◽

Intramuscular Fat Content

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Beef tenderness and intramuscular fat proteomic biomarkers: muscle type effect

PeerJ ◽

10.7717/peerj.4891 ◽

2018 ◽

Vol 6 ◽

pp. e4891 ◽

Cited By ~ 21

Author(s):

Brigitte Picard ◽

Mohammed Gagaoua ◽

Marwa Al-Jammas ◽

Leanne De Koning ◽

Albéric Valais ◽

...

Keyword(s):

Triosephosphate Isomerase ◽

Troponin T ◽

Intramuscular Fat ◽

Fat Content ◽

Biological Functions ◽

Muscle Type ◽

Triceps Brachii ◽

Beef Tenderness ◽

Fast Myosin ◽

Intramuscular Fat Content

Tenderness and intramuscular fat content are key attributes for beef sensory qualities. Recently some proteomic analysis revealed several proteins which are considered as good biomarkers of these quality traits. This study focuses on the analysis of 20 of these proteins representative of several biological functions: muscle structure and ultrastructure, muscle energetic metabolism, cellular stress and apoptosis. The relative abundance of the proteins was measured by Reverse Phase Protein Array (RPPA) in five muscles known to have different tenderness and intramuscular lipid contents: Longissimus thoracis (LT), Semimembranosus (SM), Rectus abdominis (RA), Triceps brachii (TB) and Semitendinosus (ST). The main results showed a muscle type effect on 16 among the 20 analyzed proteins. They revealed differences in protein abundance depending on the contractile and metabolic properties of the muscles. The RA muscle was the most different by 11 proteins differentially abundant comparatively to the four other muscles. Among these 11 proteins, six were less abundant namely enolase 3 (ENO3), phosphoglucomutase 1 (PGK1), aldolase (ALDOA), myosin heavy chain IIX (MyHC-IIX), fast myosin light chain 1 (MLC1F), triosephosphate isomerase 1 (TPI1) and five more abundant: Heat shock protein (HSP27, HSP70-1A1, αB-crystallin (CRYAB), troponin T slow (TNNT1), and aldolase dehydrogenase 1 (ALDH1A1). Four proteins: HSP40, four and a half LIM domains protein 1 (FHL1), glycogen phosphorylase B (PYGB) and malate dehydrogenase (MDH1) showed the same abundance whatever the muscle. The correlations observed between the 20 proteins in all the five muscles were used to construct a correlation network. The proteins the most connected with the others were in the following order MyHC-IIX, CRYAB, TPI1, PGK1, ALDH1A1, HSP27 and TNNT1. This knowledge is important for understanding the biological functions related to beef tenderness and intramuscular fat content.

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Effect of Intramuscular Fat Content on the Meat Quality and Antioxidative Dipeptides of Hanwoo Beef

The Korean Journal of Food And Nutrition ◽

10.9799/ksfan.2013.26.1.117 ◽

2013 ◽

Vol 26 (1) ◽

pp. 117-124 ◽

Cited By ~ 10

Author(s):

Cheorun Jo ◽

Dinesh D. Jayasena ◽

Dong-Gyun Lim ◽

Kyung-Haeng Lee ◽

Jong-Ju Kim ◽

...

Keyword(s):

Meat Quality ◽

Intramuscular Fat ◽

Fat Content ◽

Intramuscular Fat Content

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Variability in the leptin, leptin receptor and heart fatty acid binding protein genes in relationship with meat quality traits in pigs

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis ◽

10.11118/actaun200553040087 ◽

2005 ◽

Vol 53 (4) ◽

pp. 87-94

Author(s):

Renata Mikolášová ◽

Tomáš Urban

Keyword(s):

Fatty Acid ◽

Fatty Acid Binding Protein ◽

Leptin Receptor ◽

Binding Protein ◽

Intramuscular Fat ◽

Fat Content ◽

Large White ◽

Fatty Acid Binding ◽

Acid Binding Protein ◽

Intramuscular Fat Content

The leptin (LEP-HinfI), leptin receptor (LEPR-HpaII) and heart fatty acid binding protein (H-FABP-HinfI) genes and their genotypes combination (LEP-HinfI *LEPR-HpaII) were tested for associations with the pH1, pH24, myoglobin content (mg/100 g), intramuscular fat content (%) and remission (%). The genotypes were determined in Large White, Landrace and Duroc breeds (n = 106, 56 and 4, respectively). The allele frequencies were: LEP-HinfI: C = 0.133 T = 0.867; LEPR-HpaII: A = 0.331 B = 0.669; H-FABP-HinfI: H = 0.745 h = 0.255. The populations of breeds were in the genetic equilibrium according to the χ2 test in the tested loci. The combinations of LEP-HinfI and LEPR-HpaII were significantly associated with the pH24 and remission. The H-FABP-HinfI locus was significantly associated with intramuscular fat content.

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