A comparative study of physico-chemical and functional properties, and ultrastructure of ostrich meat and beef during aging

Zarasvand, Sepideh Alasvand; Kadivar, Mahdi; Aminlari, Mahmoud; Shekarforoush, Seyed Shahram

doi:10.1080/19476337.2011.631221

Cited by 10 publications

(14 citation statements)

References 52 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Together with the aging day the increase of MFI value took place in all muscles. Similar trends were emphasized in the research by Soltanizadeh, Kadivar, Keramat, and Fazilati () by investigation of ST muscle and Zarasvand et al () by investigation of Longissimus dorsi muscle within 7‐day aging. There was a significant increase in myofibrillar fragmentation in each of the muscles examined and at all aging days (D2, D7, D14, D21).…”

Section: Resultssupporting

confidence: 81%

“…There, in the investigation of Longissimus dorsi muscle among three breeds of cattle: Podolian, Friesian, and Romagnola × Podolian crossbreed, the total collagen content was, respectively, 2.58, 3.88, and 2.87 mg/g of hydroksyproline. Research carried out by Zarasvand, Kadivar, Aminlari, and Shekarforoush () on 1.5‐year‐old male Swiss brown cattle (Longissimus dorsi) showed the collagen content at the level of 1.23 ± 0.11 g/100g meat.…”

Section: Resultsmentioning

confidence: 97%

See 1 more Smart Citation

The impact of muscle and aging time on meat tenderness in the carcasses of Limousin × Holstein-Friesian crossbred bulls

Onopiuk

Półtorak

Wierzbicka

2018

J Food Process Preserv

View full text Add to dashboard Cite

The impact of muscle and aging time on meat tenderness in carcasses of Limousin × Holstein‐Friesian bulls was evaluated. The scope of the research covered measurement of pH, basic composition, total collagen, shear force (WBSF), myofibrillar fragmentation index (MFI), and analysis of proteins with the use of SDS‐PAGE electrophoresis. The results underline the strong relationship between the chemical composition and collagen content of meat and its tenderness. The MFI as an index of advancement of the myofibrillar degradation process showed a high correlation with the instrumentally estimated shear force. In all muscles, a decrease of desmin, troponin T (TnT) and an increase of TnT derived polypeptides during aging were observed. The highest decrease of TnT together with the decrease WBSF in Semitendinosus (ST) muscles during aging resulted from a more extensive proteolysis in this muscle. The results indicate the relationship between the activity of selected proteins and the shear force, which may lead to a more effective prediction of meat tenderness. Practical applications Beef aging is an important process of preparing beef for consumption. Based on the results presented in this paper one may state that the phenomenon of bovine meat (Limousin × Holstein‐Friesian crossbred bulls) tenderness during post mortem aging is considerably related to the quality and quantity scope of changes on myofibrall proteins, mainly desmin, troponin T and proteins with molecular weight of 32‐27 kDa. The obtained results proved that meat tenderness and proteolytic changes during aging are related to the type of muscle, its function and location in the carcass. The results show a strong relationship between the activity of selected proteins and shear force value, which confirms by high correlation coefficients. Analysis of muscle proteins during aging is necessary to understand the biological basis of changes in meat tenderness and their differences among muscles. The information available in the current study should be very useful to the meat industry for prediction of beef quality especially beef tenderness during the aging process.

show abstract

Section: Resultssupporting

confidence: 81%

Section: Resultsmentioning

confidence: 97%

The impact of muscle and aging time on meat tenderness in the carcasses of Limousin × Holstein-Friesian crossbred bulls

Onopiuk

Półtorak

Wierzbicka

2018

J Food Process Preserv

View full text Add to dashboard Cite

show abstract

“…Decrease in pH with aging has been reported by Zarasvand et al . () in ostrich meat. Hoffman et al .…”

Section: Resultsmentioning

confidence: 96%

Effect of Aging on the Physicochemical, Textural, Microbial and Proteome Changes in Emu (D romaius novaehollandiae ) Meat Under Different Packaging Conditions

Naveena

Muthukumar

Kulkarni

et al. 2015

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

The effect of aging on the physicochemical, textural, microbial and proteome characteristics of emu (Dromaius novaehollandiae) meat was studied under aerobic packaging (AP) and vacuum packaging (VP) conditions at 4 ± 1C for 9 and 15 days, respectively. Improvement (P < 0.05) in water-holding capacity, myofibrillar fragmentation index and protein extractability with aging was observed in emu meat cubes under both AP and VP conditions. Reduction (P < 0.05) in Warner-Bratzler shear force values was observed on the 6th and 15th day of aging compared with the 0th day in the AP and VP samples, respectively. The sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis revealed the appearance of 30-kDa protein bands, indicating extensive proteolysis on the 6th day and 9th day of aging in the AP and VP samples, respectively. Proteome analysis using two-dimensional gel electrophoresis revealed significant (P < 0.01) changes in the number of differentially expressed protein spots in the AP and VP samples during aging. PRACTICAL APPLICATIONSEmus are classified as ratites along with ostriches and rheas and are becoming increasingly popular as a source of low-fat, low-cholesterol, iron-rich red meat alternative. The emu industry is looking for science-based information in order to successfully produce and market emu meat. The present work provides information on emu meat quality, aging process, ultrastructure, proteome characteristics and microbial changes. This paper also discusses about the different packaging methods and the shelf life of emu meat. Considering the increasing demand for new source of animal proteins around the world, this paper provides significant information to all ostrich, rhea and emu meat processors.

show abstract

“…The higher pHu and low L* values in beef from animals that consumed the Vachellia diet may be because of low muscle glycogen levels in the animals at slaughter originating from the low DMI, energy and nutrient digestibility of the diet chiefly due to high lignin and tannin content in the diet as explained previously. Low muscle glycogen in animals at slaughter may lead to a reduced rate of glycolysis, thus a slower build-up of lactic acid, and a slower rate of pH decline post-slaughter (Zarasvand et al, 2012). The high pHu minimizes meat pigment losses and denaturation, thereby increasing light absorbance, which gives the meat darker colour (Matarneh et al, 2017).…”

Section: Discussionmentioning

confidence: 99%

Carcass and meat quality attributes of Malawi Zebu steers fed Vachellia polyacantha leaves or Adansonia digitata seed as alternative protein sources to Glycine max

Chingala¹,

Raffrenato²,

Dzama³

et al. 2019

SA J. An. Sci.

View full text Add to dashboard Cite

To enhance smallholder beef farmers' capacity to cope with animal feed shortages, especially dietary protein induced by climate change, it is important to evaluate the feeding value of low-cost protein sources naturally available in the environment. The aim of the study was to evaluate carcass and meat quality of Malawi Zebu steers fed diets containing Adansonia digitata (baobab) seed meal or Vachellia polyacantha (white thorn tree) leaf meal as alternative protein sources to Glycine max (soybean) under feedlot conditions. Thirty Malawi Zebu steers (181 ± 21.4 kg body weight; 29 months old) were individually fed forage-based diets made up of rangeland hay and maize bran, with either baobab seed meal, Vachellia leaf meal or soybean meal as a protein source for 120 days. At the end of the feeding trial, animals were slaughtered and the longissimus thoracis et lumborum muscle sampled for meat quality analyses. Steers fed soybean and baobab diets had higher subcutaneous fat thickness, carcass weights than those fed the Vachellia diet. Meat from steers fed the Vachellia and baobab diets had higher ultimate pH and water-holding capacity, and lower drip and cooking losses than meat from steers fed the soybean diet. Feeding baobab and Vachellia diets produced beef with lower lightness (L*) values than the soybean diet, characteristic of dark, firm and dry (DFD) beef. Steers fed the baobab diet had the highest gross profits followed by those fed the Vachellia and soybean diets, respectively. Overall, feeding the baobab and Vachellia diets improved gross profit but produced DFD beef compared to the soybean diet.

show abstract

A comparative study of physico-chemical and functional properties, and ultrastructure of ostrich meat and beef during aging

Cited by 10 publications

References 52 publications

The impact of muscle and aging time on meat tenderness in the carcasses of Limousin × Holstein-Friesian crossbred bulls

The impact of muscle and aging time on meat tenderness in the carcasses of Limousin × Holstein-Friesian crossbred bulls

Effect of Aging on the Physicochemical, Textural, Microbial and Proteome Changes in Emu (D romaius novaehollandiae ) Meat Under Different Packaging Conditions

Carcass and meat quality attributes of Malawi Zebu steers fed <i>Vachellia polyacantha</i> leaves or <i>Adansonia digitata</i> seed as alternative protein sources to <i>Glycine max</i>

Contact Info

Product

Resources

About