Divergent temperaments are associated with beef tenderness and the inhibitory activity of calpastatin

Coutinho, Marcelo Aranda da Silva; Ramos, Patricia Maloso; Silva, Saulo da Luz e; Martello, Luciane Silva; Pereira, Angélica Simone Cravo; Delgado, Eduardo Francisquine

doi:10.1016/j.meatsci.2017.06.017

Cited by 23 publications

(12 citation statements)

References 25 publications

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“…Several authors have reported that excitable temperaments are related to higher WBSF (King et al, 2006;Behrends et al, 2009;del Campo et al, 2010;Hall et al, 2011;Coutinho et al, 2017). One of the factors that may underlie the relationship between temperament and WBSF is the post mortem proteolysis during aging, which may vary depending on cattle temperament, although Magolski et al (2013) suggested that other alternative mechanisms may also explain this relationship.…”

Section: Discussionmentioning

confidence: 99%

“…Thus, our results support previous findings reported by Turner et al (2011), in which for calm cattle, the detrimental effects of temperament on meat quality are not pronounced. Conversely, for purebred and crossbred Bos indicus or for tropically adapted crossbred cattle with higher levels of reactivity to handling, the risks of meat quality defects in function of cattle temperament are considerable, as reported by several authors (Voisinet et al, 1997;Petherick et al, 2002;Kadel et al, 2006;Behrends et al, 2009;Coutinho et al, 2017).…”

Section: Discussionmentioning

confidence: 99%

“…The impact of lairage time on meat quality is mediated by stress physiology, and there is clear evidence that cattle with more excitable temperaments are more susceptible to stressful situations (Curley et al, 2008;Cafe et al, 2011a). Some studies show that more excitable cattle have higher ultimate pH and shear force values and higher incidence of dark cuts (Voisinet et al, 1997;del Campo et al, 2010;Hall et al, 2011;Coutinho et al, 2017). However, the relationship between temperament and meat quality seems to be more complex, since some authors have failed to find significant effects (Turner et al, 2011) or do not agree about which meat quality indicators are affected by which temperament traits (King et al, 2006;Behrends et al, 2009;Cafe et al, 2011b;Hall et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

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Lairage time effect on meat quality in Hereford steers in rangeland conditions

et al. 2019

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This study evaluated lairage time effects on carcass and meat quality traits of Hereford steers. Thirty Hereford steers fed on pasture were assigned to two treatments according to lairage time: 3 h (n = 15) and 12 h (n = 15). Individual temperament was assessed using crush score and flight speed. pH decline, glycogen content, meat color, and shear force were measured. pH was not different between treatments at any time point, showing a normal decline rate. Meat color and shear force did not differ between treatments, but muscle glycogen was lower in treatment with 3 h, not enough to affect quality but suggesting a higher level of stress in 3 h lairage time. Temperament did not have any impact on carcass and meat quality traits. No differences were found in pH, color, and tenderness between treatments, but the lower muscle glycogen concentrations for the shorter lairage suggest a higher risk regarding meat quality.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Lairage time effect on meat quality in Hereford steers in rangeland conditions

et al. 2019

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“…For this reason, the aging process for obtaining appropriate beef tenderness is required, which has been well-documented [10,11,12,13]. However, for how long this process should be carried out remains unknown.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of WBSF, Color, Cooking Loss of Longissimus Lumborum Muscle with Fiber Optic Near-Infrared Spectroscopy (FT-NIR), Depending on Aging Time

et al. 2019

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Near-infrared spectroscopy is a known technique for assessing the quality of compounds found in food products. However, it is still not widely used for predicting physical properties of meat using the online system. This study aims to assess the possibility of application of a NIR equipped with fiber optic system as an online measurement system to predict Warner–Bratzler shear force (WBSF) value, cooking loss (CL), and color of longissimus lumborum muscle, depending on aging time. The prediction model satisfactorily estimated the WBSF on day 1 and day 7 of aging as well as a* color parameter on day one and CL on day 21. This could be explained by the fact that during beef aging, the physicochemical structure of meat becomes more uniform and less differentiation of raw data is observed. There is still a challenge to obtain a verifiable model for the prediction of physical properties, using NIR, by utilizing more varied raw data.

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“…The results obtained with them should correlate with instrumental (physical) assessment of tenderness (Rajagopal & Oommen, ). Often, tenderness is instrumentally assessed based on measurements of the force required to cut the meat sample perpendicularly to the direction of muscle fibers (Coutinho et al, ; Silva et al, ). In production of beef should aim to reduce the variability of the quantity and property of proteins and texture (including tenderness) of the muscle which is anatomically identical, of the same breed and in the same age.…”

Section: Introductionmentioning

confidence: 99%

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

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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.

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Divergent temperaments are associated with beef tenderness and the inhibitory activity of calpastatin

Cited by 23 publications

References 25 publications

Lairage time effect on meat quality in Hereford steers in rangeland conditions

Lairage time effect on meat quality in Hereford steers in rangeland conditions

Evaluation of WBSF, Color, Cooking Loss of Longissimus Lumborum Muscle with Fiber Optic Near-Infrared Spectroscopy (FT-NIR), Depending on Aging Time

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

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