An Original Methodology for the Selection of Biomarkers of Tenderness in Five Different Muscles

Ellies-Oury, Marie-Pierre; Lorenzo, Hadrien; Denoyelle, Christophe; Saracco, Jérôme; Picard, Brigitte

doi:10.3390/foods8060206

“…Interestingly, SOD1 expression was higher in the GM than the TB. Similarly, the semimembranosus, which contains a low proportion of type I and type IIa muscle fibers, had the highest expression of SOD1 in a study of beef cattle 25 . These data in conjunction with our results suggest that SOD1 expression is higher in less oxidative muscle groups.…”

Section: Discussionmentioning

confidence: 94%

Complexed trace mineral supplementation alters antioxidant activities and expression in response to trailer stress in yearling horses in training

Latham¹,

Dickson²,

Owen³

et al. 2021

Sci Rep

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To test the hypothesis that complexed trace mineral supplementation would increase antioxidant capacity and decrease muscle oxidative stress and damage in young horses entering an exercise training program, Quarter Horses (mean $$\pm$$ ± SD; 9.7 ± 0.7 mo) balanced by age, sex, and BW were assigned to receive complexed (CTM; n = 8) or inorganic (INORG; n = 8) trace minerals at -12 week relative to this study. Blood and muscle samples were collected before (week 0) and after 12 week of light exercise training surrounding a 1.5-h trailer stressor. Muscle glutathione peroxidase (GPx) activity was higher for CTM than INORG horses (P ≤ 0.0003) throughout the study. Following both trailer stressors, serum creatine kinase increased (P < 0.0001) and remained elevated through 24 h post-trailering (P < 0.0001). At week 0, muscle malondialdehyde, expression of superoxide dismutase 2, and whole blood GPx activity increased (P$$\le$$ ≤ 0.003) following trailering but trailering did not affect these measures at week 12. Young horses supplemented with CTM had higher muscle GPx activity than horses receiving INORG, but CTM did not affect damage markers following a stressor. Dietary CTM may be useful for improving antioxidant capacity during exercise training in young equine athletes.

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“…In the third topic that groups papers dealing with statistical approaches for meat quality prediction/management, three original papers are published [11][12][13] and they are complimentary to the previous topic by addressing some of the objectives reported by Berri et al [9] for the development of prediction/management tools of beef qualities. The first study by Ellies-Oury et al [11] presenta a new methodology for the selection of protein biomarkers of tenderness in five different bovine muscles using a multi-block model: the data-driven sparse partial least square. In the same context, Gagaoua et al [12] present an innovative approach for the prediction of beef tenderness by a combination of statistical methods that are "chemometrics" and "supervised learning" to manage the integrated data of the continuum from the farm to fork and select the potential predictors of beef tenderness.…”

mentioning

confidence: 99%

Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement

Gagaoua

¹

,

Picard

²

2020

Foods

Self Cite

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Meat is an important source of proteins, vitamins, minerals and fat, and these nutrients are important for their beneficial effects on human health. In recent years, meat quality has become a more relevant topic for consumers with regard to health and sensory characteristics, and for beef industry stakeholders because it affects their profitability. Therefore, the control of meat quality, including technological, sensory and nutritional quality traits, constitutes an important target for any farm animal production. What those qualities are and how we best evaluate them at the different levels of the continuum from the farm to fork are critical to understanding meat production and consumption patterns. However, despite the efforts of the industrials to control the eating and nutritional quality traits of meat and meat products, there remains a high level of variability, which is one reason for consumer dissatisfaction. This Special Issue focuses on the study of continuum aspects from farm to fork, which would have an impact on the control of the nutritional, sensory and technological aspects of carcass, muscle, meat and meat-product qualities. It groups fourteen original studies and one comprehensive review within five main topics that are (i) production systems and rearing practices, (ii) prediction of meat qualities, (iii) statistical approaches for meat quality prediction/management, (iv) muscle biochemistry and proteomics techniques and (v) consumer acceptability, development and characterisation of meat products.

show abstract

“…In the third topic that groups papers dealing with statistical approaches for meat quality prediction/management, three original papers are published [11][12][13] and they are complimentary to the previous topic by addressing some of the objectives reported by Berri et al [9] for the development of prediction/management tools of beef qualities. The first study by Ellies-Oury et al [11] presenta a new methodology for the selection of protein biomarkers of tenderness in five different bovine muscles using a multi-block model: the data-driven sparse partial least square.…”

mentioning

confidence: 99%

Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement

2020

0

View full text Add to dashboard Cite

Meat is an important source of proteins, vitamins, minerals and fat, and these nutrients are important for their beneficial effects on human health. In recent years, meat quality has become a more relevant topic for consumers with regard to health and sensory characteristics, and for beef industry stakeholders because it affects their profitability. Therefore, the control of meat quality, including technological, sensory and nutritional quality traits, constitutes an important target for any farm animal production. What those qualities are and how we best evaluate them at the different levels of the continuum from the farm to fork are critical to understanding meat production and consumption patterns. However, despite the efforts of the industrials to control the eating and nutritional quality traits of meat and meat products, there remains a high level of variability, which is one reason for consumer dissatisfaction. This Special Issue focuses on the study of continuum aspects from farm to fork, which would have an impact on the control of the nutritional, sensory and technological aspects of carcass, muscle, meat and meat-product qualities. It groups fourteen original studies and one comprehensive review within five main topics that are (i) production systems and rearing practices, (ii) prediction of meat qualities, (iii) statistical approaches for meat quality prediction/management, (iv) muscle biochemistry and proteomics techniques and (v) consumer acceptability, development and characterisation of meat products.

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An Original Methodology for the Selection of Biomarkers of Tenderness in Five Different Muscles

Cited by 5 publications

References 33 publications

Complexed trace mineral supplementation alters antioxidant activities and expression in response to trailer stress in yearling horses in training

Complexed trace mineral supplementation alters antioxidant activities and expression in response to trailer stress in yearling horses in training

Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement

Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement

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