A new insight into meat toughness of callipyge lamb loins - The relevance of anti-apoptotic systems to decreased proteolysis

Cramer, T.; Penick, M.; Waddell, Jolena N.; Bidwell, Chris; Kim, Yuan H. Brad

doi:10.1016/j.meatsci.2018.03.002

Cited by 39 publications

(22 citation statements)

References 31 publications

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“…Accordingly, our results showed higher intensity of HSPB1 band in the myofibrillar subproteome of meat from the E-NM treatment, which was the treatment that showed higher WBSF, and thus a lower tenderization rate. Moreover, the evolution of HSPB1 along meat ageing is in agreement with previous studies in bovine muscles [ 50 , 64 , 65 ] that have demonstrated that muscle HSPB1 increases in abundance shortly after slaughter but decreases during meat storage. Similarly, our results showed a significant decrease ( p < 0.001) of the large HSPA1A with post-mortem ageing.…”

Section: Resultssupporting

confidence: 91%

New Insights on the Impact of Cattle Handling on Post-Mortem Myofibrillar Muscle Proteome and Meat Tenderization

Sierra

González-Blanco

Diñeiro

et al. 2021

Foods

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This study investigated the effect of different cattle management strategies at farm (Intensive vs. Extensive) and during transport and lairage (mixing vs. non-mixing with unfamiliar animals) on the myofibrillar subproteome of Longissimus thoracis et lumborum (LTL) muscle of “Asturiana de los Valles” yearling bulls. It further aimed to study the relationships with beef quality traits including pH, color, and tenderness evaluated by Warner–Bratzler shear force (WBSF). Thus, comparative proteomics of the myofibrillar fraction along meat maturation (from 2 h to 14 days post-mortem) and different quality traits were analyzed. A total of 23 protein fragments corresponding to 21 unique proteins showed significant differences among the treatments (p < 0.05) due to any of the factors considered (Farm, Transport and Lairage, and post-mortem time ageing). The proteins belong to several biological pathways including three structural proteins (MYBPC2, TNNT3, and MYL1) and one metabolic enzyme (ALDOA) that were affected by both Farm and Transport/Lairage factors. ACTA1, LDB3, and FHL2 were affected by Farm factors, while TNNI2 and MYLPF (structural proteins), PKM (metabolic enzyme), and HSPB1 (small Heat shock protein) were affected by Transport/Lairage factors. Several correlations were found between the changing proteins (PKM, ALDOA, TNNI2, TNNT3, ACTA1, MYL1, and CRYAB) and color and tenderness beef quality traits, indicating their importance in the determination of meat quality and their possible use as putative biomarkers.

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Section: Resultssupporting

confidence: 91%

New Insights on the Impact of Cattle Handling on Post-Mortem Myofibrillar Muscle Proteome and Meat Tenderization

Sierra

González-Blanco

Diñeiro

et al. 2021

Foods

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“…Finally, a recent topic of research attracting attention is the impact of apoptotic factors in the activity of calpain and calpastatin. Molecules such as cytochrome C and caspases have been related with sheep meat tenderness and the activation of the calpain/calpastatin system, since an overexpression of these factors leads to tender meat [ 76 ]. On the other hand, heat shock proteins (HSP), when overexpressed, were associated with an increment in sheep toughness.…”

Section: Early Post-mortem Intervention Impact On Sheep Meat Tendernessmentioning

confidence: 99%

Effect of Pre-Slaughter Practises and Early Post-Mortem Interventions on Sheep Meat Tenderness and Its Impact on Microbial Status

Álvarez

Koolman

Whelan

et al. 2022

Foods

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Tenderness, together with flavour, is the main quality trait that defines consumer acceptance of sheep meat. The factors affecting tenderness can be grouped as those influenced before slaughter, in the early post-mortem intervention and, finally, during the aging period. These factors have been extensively studied with respect to tenderness, but the impact of early post-mortem interventions and subsequent aging on the microbial quality of the final products has not been broadly reviewed to date. In this review, the authors summarize the most recent knowledge on lamb meat tenderness management and how such practices may impact the final meat quality, especially its microbial status. The impacts of pre-slaughter factors (age, sex, diet, genotype and transport) and post-mortem interventions (chilling regime, electrical stimulation, or hanging method), are described and comprehensively discussed.

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“…Moreover, small heat shock proteins (sHSPs) are chaperone proteins produced by organism, which play a protective role in anti-apoptotic activity (Ba et al 2015). sHSPs have been found to be involved in the delay of the ageing tenderising process (i.e., contributing to meat toughness) by inhibiting the onset of apoptosis via possible interactions with multiple apoptotic cascades (e.g., binding directly to Cytc and caspase-3) (Cramer et al 2018). However, its variable expressions in muscles with different ultimate pH (pHu) need further studies (Lomiwes et al 2014a).…”

Section: Ageing Tenderisationmentioning

confidence: 99%

Techniques for postmortem tenderisation in meat processing: effectiveness, application and possible mechanisms

Shi

Shahidi

Wang

et al. 2021

Food Prod Process and Nutr

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Developing efficient and promising tenderising techniques for postmortem meat is a heavily researched topic among meat scientists as consumers are willing to pay more for guaranteed tender meat. However, emerging tenderising techniques are not broadly used in the meat industry and, to some degree, are controversial due to lack of theoretical support. Thus, understanding the mechanisms involved in postmortem tenderisation is essential. This article first provides an overview of the relationship of ageing tenderisation and calpain system, as well as proteomics applied to identify protein biomarkers characterizing tenderness. In general, the ageing tenderisation is mediated by multiple biochemical activities, and it can exhibit better palatability and commercial benefit by combining other interventions. The calpain system plays a key role in ageing tenderisation functions by rupturing myofibrils and regulating proteolysis, glycolysis, apoptosis and metabolic modification. Additionally, tenderising techniques from different aspects including exogenous enzymes, chemistry, physics and the combined methods are discussed in depth. Particularly, innovation of home cooking could be recommended to prepare relatively tender meat due to its convenience and ease of operation by consumers. Furthermore, the combined interventions provide better performance in controlled tenderness. Finally, future trends in developing new tenderising techniques, and applied consideration in the meat processing industry are proposed in order to improve meat quality with higher economical value. Graphical abstract

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A new insight into meat toughness of callipyge lamb loins - The relevance of anti-apoptotic systems to decreased proteolysis

Cited by 39 publications

References 31 publications

New Insights on the Impact of Cattle Handling on Post-Mortem Myofibrillar Muscle Proteome and Meat Tenderization

New Insights on the Impact of Cattle Handling on Post-Mortem Myofibrillar Muscle Proteome and Meat Tenderization

Effect of Pre-Slaughter Practises and Early Post-Mortem Interventions on Sheep Meat Tenderness and Its Impact on Microbial Status

Techniques for postmortem tenderisation in meat processing: effectiveness, application and possible mechanisms

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