Beef tenderness and intramuscular fat proteomic biomarkers: muscle type effect

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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The effect of gender and breed on some properties of pig meat

Biotechnology in Animal Husbandry ◽

10.2298/bah1304651s ◽

2013 ◽

Vol 29 (4) ◽

pp. 651-658 ◽

Cited By ~ 3

Author(s):

N. Stanisic ◽

M. Petrovic ◽

C. Radovic ◽

M. Gogic ◽

N. Parunovic ◽

...

Keyword(s):

Meat Quality ◽

Meat Products ◽

Gluteus Medius ◽

Intramuscular Fat ◽

Fat Content ◽

Triceps Brachii ◽

Lower Shear ◽

Gluteus Muscle ◽

Landrace Pig ◽

Intramuscular Fat Content

This study was conducted to investigate differences in characteristics of muscles from male and female fatteners from Mangalitsa and Swedish Landrace pig breed. The research was carried out on three muscles: m. longissimus thoracis et lumborum, m. gluteus medius and m. triceps brachii. Compared to the Swedish Landrace, it was found out that the meat of the Mangalitsa had considerably higher intramuscular fat content (p<0.05). The highest intramuscular fat content was determined in male fatteners of Mangalitsa in m. gluteus medius (6.81%) and the lowest in female fatteners of Landrace pig breed in the longissimus muscle (1.12%). As for technological quality of meat, after cooking, meat from Mangalitsa pig had greater cooking weight loss compared to Landrace and also lower shear force (SF) values for longissimus, but higher SF values for gluteus muscle. Gender had no statistically significant effect on technological meat quality. It can be concluded, on the base of the results, that the Mangalitsa pig, had favourable meat quality traits, which are very desired for production of traditional meat products of high quality.

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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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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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