A preliminary investigation of the contribution of different tenderness factors to beef loin, tri-tip and heel tenderness

Chun, C. K.; Wu, W. J.; Welter, A. A.; O’Quinn, T. G.; Magnin, Géraldine; Boyle, D.L.; Chao, M. D.

doi:10.1016/j.meatsci.2020.108247

Cited by 12 publications

(23 citation statements)

References 45 publications

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“…Sarcomere length was determined as described by Chun et al (2020) . Briefly, pulverized PM was further homogenized in a homogenization buffer (0.25 M sucrose and 0.02 M EGTA), and ~50 μl was pipetted onto a microscope slide and sealed with a coverslip.…”

Section: Methodsmentioning

confidence: 99%

“…Degree of proteolysis was measured by troponin-T (TNT) degradation according to the method described by Chun et al (2020) with modifications. Briefly, 60 μg of prepared myofibrillar protein samples were loaded into pre-cast RunBlue SDS 4–20% Mini Gels (BCG42012; Expedeon, San Diego, CA) and separated in ice-cold 1X RunBlue SDS running buffer (Expedeon) using a Mini-PROTEAN Tetra System electrophoresis unit (Bio-Rad, Hercules, CA).…”

Section: Methodsmentioning

confidence: 99%

“…Collagen was hydrolyzed, and collagen content was determined by the hydroxyproline assay described by Chun et al (2020) . Briefly, pulverized PM was hydrolyzed in 6N hydrochloric acid (HCl) at 115°C for 24 h in a forced air oven.…”

Section: Methodsmentioning

confidence: 99%

“…Hydrolyzed collagen samples were purified and analyzed following methods described by Chun et al (2020) . Briefly, rehydrated samples were cleaned using a Bond Elut Cellulose cartridge 300 mg, 3 ml (12102095; Agilent Technologies, Santa Clara, CA) through a PrepSep 24-port solid-phase extraction vacuum manifold (Thermo Fisher Scientific).…”

Section: Methodsmentioning

confidence: 99%

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An Investigation of the Altered Textural Property in Woody Breast Myopathy Using an Integrative Omics Approach

Welter

Maurer

et al. 2022

Front. Physiol.

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Woody breast (WB) is a myopathy observed in broiler Pectoralis major (PM) characterized by its tough and rubbery texture with greater level of calcium content. The objective of this study was to investigate the functionality/integrity of WB sarcoplasmic reticulum (SR), which may contribute to the elevated calcium content observed in WB and other factors that may influence WB texture. Fourteen Ross line broiler PM [7 severe WB and 7 normal (N)] were selected, packaged, and frozen at −20°C at 8 h postmortem from a commercial processing plant. Samples were used to measure pH, sarcomere length, proteolysis, calpain activity, collagenase activity, collagen content, collagen crosslinks density, and connective tissue peak transitional temperature. Exudate was also collected from each sample to evaluate free calcium concentration. The SR fraction of the samples was separated and utilized for proteomic and lipidomic analysis. The WB PM had a higher pH, shorter sarcomeres, lower % of intact troponin-T, more autolyzed μ/m calpain, more activated collagenase, greater collagen content, greater mature collagen crosslinks density, and higher connective tissue peak transitional temperature than the N PM (p ≤ 0.05). Exudate from WB PM had higher levels of free calcium than those from N PM (p < 0.05). Proteomics data revealed an upregulation of calcium transport proteins and a downregulation of proteins responsible for calcium release (p < 0.05) in WB SR. Interestingly, there was an upregulation of phospholipase A2 (PLA2), and cholinesterase exhibited a 7.6-fold increase in WB SR (p < 0.01). Lipidomics data revealed WB SR had less relative % of phosphatidylcholine (PC) and more lysophosphatidylcholine (LPC; p < 0.05). The results indicated that upregulation of calcium transport proteins and downregulation of calcium-release proteins in WB SR may be the muscle’s attempt to regulate this proposed excessive signaling of calcium release due to multiple factors, such as upregulation of PLA2 resulting in PC hydrolysis and presence of cholinesterase inhibitors in the system prolonging action potential. In addition, the textural abnormality of WB may be the combined effects of shorter sarcomere length and more collagen with greater crosslink density being deposited in the broiler PM.

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

See 2 more Smart Citations

An Investigation of the Altered Textural Property in Woody Breast Myopathy Using an Integrative Omics Approach

Welter

Maurer

et al. 2022

Front. Physiol.

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“…Past studies have shown that each of the 3 tenderness mechanisms is further influenced by the various biochemical components, which differed from muscle to muscle (Koohmaraie, 1992;Sullivan and Calkins, 2011;Roy et al, 2015). Chun et al (2020) found that both tri-tip and heel are similar in the overall perception of tenderness, but the tenderness perception for tri-tip was driven by collagen content, while the tenderness of heel was driven by proteolysis of myofibrillar proteins. Anderson et al (2012) also concluded that observing proteolysis alone is not a good indicator for meat tenderness without knowing supporting factors such as pH, connective tissue content, sarcomere length, and muscle fiber types.…”

Section: Introductionmentioning

confidence: 99%

An Investigation on the Influence of Various Biochemical Tenderness Factors on Eight Different Bovine Muscles

Hammond

Chun

et al. 2022

Meat and Muscle Biology

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This study's objective was to understand the relationships between biochemical tenderness components and subject/objective tenderness of eight muscles from beef carcasses. Longissimus thoracis (LT), pectoralis profundus (PP), supraspinatus (SS), triceps brachii (TB), gluteus medius (GM), rectus abdominus (RA), rectus femoris (RF), and semitendinosus (ST) were collected from 10 USDA upper 2/3 Choice beef carcasses and assigned to a two- or 21-day aging period (n=160). Troponin-T (TNT) degradation, desmin degradation, sarcomere length, collagen content, mature collagen crosslink density, intramuscular lipid content, pH, Warner-Bratzler Shear Force (WBSF) and trained sensory panel analyses were measured. A Pearson correlation analysis was conducted to determine the relationship between each tenderness contributor measured in this study with WBSF or the overall tenderness evaluated by the trained panelist for each of the eight muscles. In addition, multivariate regression models were constructed to confirm this relationship. The results showed that muscle anatomical locations and physiological functions driven by muscle fiber types may explain some of the biochemical/tenderness differences found in this study. The correlation analysis showed that each muscle had a specific tenderness factor(s) that contributed to the overall tenderness. For instance, tenderness for LT, TB, GM, RA, and ST may be influenced more by proteolytic degradation, while the collagen characteristics may primarily influence tenderness for PP. Also, lipid content has a significant influence on GM tenderness. Finally, the multivariate regression model showed that almost all of the biochemical measurements conducted in this study played a minor but important role as an overall tenderness predictor on a whole carcass basis. Increasing the knowledge base on the various tenderness components' level of contribution will allow end-users to develop specific tenderness management strategies to ensure consistent tenderness in beef products.

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Analysis of the impact of exogenous preparations of cysteine proteases on tenderness of beef muscles Semimembranosus and Longissimus thoracis et lumborum

et al. 2022

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A preliminary investigation of the contribution of different tenderness factors to beef loin, tri-tip and heel tenderness

Cited by 12 publications

References 45 publications

An Investigation of the Altered Textural Property in Woody Breast Myopathy Using an Integrative Omics Approach

An Investigation of the Altered Textural Property in Woody Breast Myopathy Using an Integrative Omics Approach

An Investigation on the Influence of Various Biochemical Tenderness Factors on Eight Different Bovine Muscles

Analysis of the impact of exogenous preparations of cysteine proteases on tenderness of beef muscles Semimembranosus and Longissimus thoracis et lumborum

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