Can calcium chloride injection facilitate the ageing-derived improvement in the quality of meat from culled dairy cows?

Bunmee, Thanaporn; Jaturasitha, Sanchai; Kreuzer, Michael; Wicke, Michael

doi:10.1016/j.meatsci.2013.11.002

Cited by 12 publications

(8 citation statements)

References 40 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…A total of 45% and 44% increase was observed in the average MFI value of Biceps femoris and Semimembranosus , respectively, during the whole aging period. Bunmee et al () also observed a significant ( p < 0.05) increase in the MFI values of Longissimus lumborum from culled dairy cows during a postmortem aging period. Similar results were also presented by Biswas, Tandon, and Sharma (), Naveena et al (), and Li et al () who also observed a significant increasing trend in the MFI of different muscles during aging.…”

Section: Resultsmentioning

confidence: 87%

“…These results are in agreement with the findings of Colle and Doumit () who also observed a significant decrease in the shear force of beef muscles during aging. A total decline of 17% was observed in the shear force of Longissimus dorsi of culled dairy cows subjected to 7 days of aging (Bunmee, Jaturasitha, Kreuzer, & Wicke, ). Smith, Bush, van de Ven, and Hopkins () also observed a significant decrease in the shear force of the muscles of alpaca during aging.…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Calpain activity, myofibrillar protein profile, and physicochemical properties of beef Semimembranosus and Biceps femoris from culled dairy cows during aging

Bhat

Morton

Mason

et al. 2018

J Food Process Preserv

View full text Add to dashboard Cite

The present study was conducted to elucidate the changes in the calpain activity, protein profile, and physicochemical properties of cold‐boned muscles from culled dairy cows during aging. Semimembranosus and Biceps femoris were used as the study model and were vacuum packaged and stored for 14 days at 4 ± 1°C. The samples were analyzed for pH, shear force, myofibrillar fragmentation index (MFI), calpain activity, and myofibrillar protein profile (1D‐SDS‐PAGE). A significant (p < 0.05) effect of aging was observed on the pH, shear force, and MFI of both the muscles. Casein zymography results indicated the presence of intact and autolyzed forms of calpain 1 and calpain 2. An increase in autolysis of the calpains and proteolysis was observed in both the muscles during aging. Aging for two weeks was effective (p < 0.05) in reducing the shear force of both the muscles by 30%; however, the aged muscles were still excessively tough. Practical applications Information is seldom available in the literature about the effect of aging on the calpain activity of the muscles from older animals, such as culled dairy cows, and the subsequent tenderization of such muscles during aging. An analysis of the changes in the proteins and activity of calpains during aging gives us an understanding of the biological basis of the changes in the tenderness of muscles. Tenderness of beef is considerably determined by the activity of the calpains and the changes in the myofibrillar proteins during aging. The results of the present study should be useful to the meat industry for predicting the beef quality, particularly the tenderness of the muscles from culled dairy animals during the aging process. Aging alone was not effective in tenderizing the muscles and other tenderization interventions are required in conjunction with aging, such as nonthermal technologies, to reduce the extra toughness associated with the muscles of culled dairy animals.

show abstract

Section: Resultsmentioning

confidence: 87%

Section: Resultsmentioning

confidence: 99%

Calpain activity, myofibrillar protein profile, and physicochemical properties of beef Semimembranosus and Biceps femoris from culled dairy cows during aging

Bhat

Morton

Mason

et al. 2018

J Food Process Preserv

View full text Add to dashboard Cite

show abstract

“…Highlighting this, the study by Whipple and Koohmaraie (1993) did not inject until 5 days postmortem, during which no activity of calpain-1 was detected. In contrast, several of the aforementioned studies injected calcium chloride into hot boned muscles ( Bunmee et al, 2014 ; Diles et al, 1994 ; Eilers et al, 1994 ; Kong et al, 2006 ; Morgan et al, 1991 ; Morris et al, 1997 ). While this could result in the shortening of sarcomeres ( Morgan et al, 1991 ), it is likely that greater myofibrillar fragmentation during the aging process would outweigh this in general ( Bunmee et al, 2014 ; Kong et al, 2006 ).…”

Section: Post-harvest Strategiesmentioning

confidence: 99%

Post-Harvest Strategies to Improve Tenderness of Underutilized Mature Beef: A Review

Tuell¹,

Nondorf²,

Kim³

2022

Food Sci Anim Resour

View full text Add to dashboard Cite

Beef muscles from mature cows and bulls, especially those originating from the extremities of the carcass, are considered as underutilized due to unsatisfactory palatability. However, beef from culled animals comprises a substantial proportion of the total slaughter in the US and globally. Modern consumers typically favor cuts suitable for fast, dry-heat cookery, thereby creating challenges for the industry to market inherently tough muscles. In general, cull cow beef would be categorized as having a lower extent of postmortem proteolysis compared to youthful carcasses, coupled with a high amount of background toughness. The extent of cross-linking and resulting insolubility of intramuscular connective tissues typically serves as the limiting factor for tenderness development of mature beef. Thus, numerous post-harvest strategies have been developed to improve the quality and palatability attributes, often aimed at overcoming deficiencies in tenderness through enhancing the degradation of myofibrillar and stromal proteins or physically disrupting the tissue structure. The aim of this review is to highlight existing and recent innovations in the field that have been demonstrated as effective to enhance the tenderness and palatability traits of mature beef during the chilling and postmortem aging processes, as well as the use of physical interventions and enhancement.

show abstract

“…Previous research on calcium additions has been conducted primarily in two fields, (1) fresh uncured meat with calcium salts added to improve quality traits and (2) cooked or ripened meat products with calcium salts added to improve nutritional values. For fresh meat, it has been reported that injections of CaCl 2 accelerated the tenderization of beef, however, at a cost of adverse effects on some other quality traits, such as drip loss, color stability, oxidative stability, and flavors [10][11][12]. Thus, some researchers have studied CaLac instead of CaCl 2 to overcome those defects, and they found that enhancing beef with CaLac solutions elevated meat color stability and improved beef flavor compared to CaCl 2 treatments [12,13].…”

Section: Introductionmentioning

confidence: 99%

Effects of Calcium Salts on the Physicochemical Quality of Cured Beef Sausages during Manufacturing and Storage: A Potential Calcium Application for Sausages with Alginate Casings

Yang

Sebranek

Luo

et al. 2021

Foods

View full text Add to dashboard Cite

The impacts of adding calcium chloride (CaCl2) and calcium lactate (CaLac) with different concentrations (0%, 0.2%, 0.4%, and 0.7%) on the physicochemical properties of cured beef sausages were investigated in this study. Meat color, pH, lipid oxidation, and cooking loss were measured at respective manufacturing stages (ground beef, raw chopped batter, and after cooking). Additionally, meat color, pH, lipid oxidation, nitrosylhemochrome, residual nitrite, and texture profiles of vacuum-packaged sausages were evaluated during seven days of storage. Compared with the control (no Ca added), both calcium salts resulted in deteriorative color and texture properties, and promoted pH decline, cooking loss, and lipid oxidation of sausages during manufacturing and storage. However, increased calcium salt addition led to the reduction of residual nitrite over time. Compared to CaCl2 addition, 0.2–0.4% CaLac resulted in greater redness and oxidative stability and softer texture. These results may be useful when considering calcium salt additions in sausages, for the purpose of co-extruded sausages coated with alginate where Ca salts are used to form the casing during the co-extrusion of the sausages.

show abstract

Can calcium chloride injection facilitate the ageing-derived improvement in the quality of meat from culled dairy cows?

Cited by 12 publications

References 40 publications

Calpain activity, myofibrillar protein profile, and physicochemical properties of beef Semimembranosus and Biceps femoris from culled dairy cows during aging

Calpain activity, myofibrillar protein profile, and physicochemical properties of beef Semimembranosus and Biceps femoris from culled dairy cows during aging

Post-Harvest Strategies to Improve Tenderness of Underutilized Mature Beef: A Review

Effects of Calcium Salts on the Physicochemical Quality of Cured Beef Sausages during Manufacturing and Storage: A Potential Calcium Application for Sausages with Alginate Casings

Contact Info

Product

Resources

About