Effects of early-postmortem glycolytic rate on beef tenderness

Marsh, B. B.; Ringkob, T.P.; Russell, Ronald L.; Swartz, Darl R.; Pagel, L.A.

doi:10.1016/0309-1740(87)90061-1

Cited by 125 publications

(61 citation statements)

References 11 publications

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“…Research by Marsh et al (1987Marsh et al ( , 1988) demonstrated that tenderness is related to the rate of decline of both muscle pH and temperature. Using various cooling and glycolytic rates (3-h muscle temperature range of 19 to 37°C; 3-h muscle pH range of 5.4 to 7.0) produced from electrical stimulation, Marsh et al (1987Marsh et al ( , 1988 found a quadratic relationship between 3-h pH and WBSF, where LM steaks were most tender when attaining a 3-h pH of 6.0 to 6.2 while steaks with 3-h pH values outside of that range were tougher. Similarly, in the present study, correlation analysis (data not presented in tabular form) revealed strong relationships of both LM temperature at 3 h postmortem (r = 0.67, P < 0.01) and pH at 6 h postmortem (r = -0.65, P < 0.02) with 14-d WBSF.…”

Section: Methodsmentioning

confidence: 99%

Calpain-1 activity in bovine muscle is primarily influenced by temperature, not pH decline1

Mohrhauser

Lonergan

Huff-Lonergan

et al. 2014

Journal of Animal Science

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The objectives of this study were to 1) determine the conditions (temperature and pH) that exist in early postmortem muscle of normally chilled and delay chilled beef carcasses to provide a model for in vitro work and 2) determine the mechanism by which early postmortem temperature/pH conditions found in beef muscle influence the enzymes that regulate the aging process in vitro. For objective 1, 7 finished beef animals (HCW 385 ± 8 kg) were harvested with the right sides subjected to normal chilling (2.3°C) approximately 1.25 h postmortem and the left sides subjected to ambient temperature (delay chilling; 22.6°C) for an additional 4.75 h postmortem and then allowed to chill at 2.3°C. Delay chilled carcasses had a more rapid pH decline (P < 0.05) and a slower rate of carcass cooling (P < 0.05). No differences were observed between normally chilled and delay chilled samples for sarcomere length or postmortem proteolysis of troponin T (TnT; P > 0.10). Warner-Bratzler shear force (WBSF) was reduced in steaks from normally chilled carcasses at 14 d (P < 0.05), while results indicated a strong, positive correlation between 14-d WBSF and 3-h longissimus dorsi muscle (LM) temperature (r = 0.67, P < 0.01) as well as a strong, negative correlation between 14-d WBSF and 6-h LM pH (r = -0.65, P < 0.02). These results were used to design the methodology for objective 2, where isolated myofibrils were subjected to μ-calpain digestion at 4 or 22°C with either a fast or slow initial pH decline. As expected, digestions with a fast initial pH decline had lower pH values in the early time points of the incubation (P < 0.05). No differences were detected in μ-calpain activity or in the degradation of intact TnT between the fast and slow pH decline treatments (P > 0.10); however, warmer digestions resulted in a tendency for increased activation of μ-calpain (P < 0.10) and a significant reduction in intact TnT (P < 0.05). Additionally, a temperature × time interaction was revealed in μ-calpain activity and in the degradation of intact TnT (P < 0.05). Specifically, assayed calpain activity was lower at 0.17, 0.33, 1, and 3 h and greater at 72 h in warmer digestions, while intact TnT disappearance was greater as both time and digestion temperature increased. Meat aging and μ-calpain activity are influenced by both temperature and pH, but more research is necessary to fully realize their relationships. ABSTRACT: The objectives of this study were to 1) determine the conditions (temperature and pH) that exist in early postmortem muscle of normally chilled and delay chilled beef carcasses to provide a model for in vitro work and 2) determine the mechanism by which early postmortem temperature/pH conditions found in beef muscle influence the enzymes that regulate the aging process in vitro. For objective 1, 7 finished beef animals (HCW 385 ± 8 kg) were harvested with the right sides subjected to normal chilling (2.3°C) approximately 1.25 h postmortem and the left sides subjected to ambient temperature (delay chilling; 22.6°C) for a...

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Section: Methodsmentioning

confidence: 99%

Calpain-1 activity in bovine muscle is primarily influenced by temperature, not pH decline1

Mohrhauser

Lonergan

Huff-Lonergan

et al. 2014

Journal of Animal Science

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“…A low glycolytic rate post mortem results in high shear force, whereas a high glycolytic rate leads to lower shear values (O'HALLORAN et al, 1997), probably related to lower or higher intracellular Ca 2+ concentrations, respectively. A very fast p.m. metabolism however has been shown to produce tough meat, indicating a quadratic relationship between glycolytic rate and tenderness (MARSH et al, 1987;PIKE et al, 1993). In pork, calcium infusion tenderised the meat, but had detrimental effects on drip loss and meat colour (REES et al, 2002).…”

Section: Camentioning

confidence: 99%

Regulation of intracellular Ca<sup>2+</sup> concentration and meat quality in pigs

Küchenmeister

Kuhn

2003

Arch. Anim. Breed.

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The meat quality of pigs is essentially dependent on the rate and intensity of energy metabolism after slaughter. The major cellular processes in muscle cells are regulated by the Ca 2+ concentration in the cytoplasm, stimulating different energy consuming ATPases. The most essential regulator of the Ca 2+ concentration is the sarcoplasmic reticulum (SR) with its membranes, the SR Ca 2+ ATPase (Ca 2+ pump), and the calcium release channel (CRC). Defects of one or more of these elements will be of influence on the metabolism and ultimately on the meat quality. This is widely investigated in pigs with a mutated CRC. However, pigs without a mutation in the CRC also show a wide variability in their meat quality, dependent on other factors e.g. stress or season of the year. The variability in meat quality in these "normal" pigs is at least partly a result of differences in SR Ca 2+ transport and the resulting metabolism. IntroductionThe pig breeding systems aiming for an increase of the lean meat percentage have been very successful in the preceding decades. However, parallel with an increased meat content there was an increasing part of carcasses showing inferior meat quality and also an increase in losses by death during transportation or other kinds of stresses. A major reason for this relationship has been shown to be a mutated calcium release channel (CRC) of the sarcoplasmic reticulum (SR) (MCLENNAN and PHILLIPS, 1992). It turned out, that this mutation causes an insufficient regulation of the intracellular Ca 2+ concentration, activating metabolic processes not only in the live pig muscle, but also after slaughtering the animals. Currently all major pig producing

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“…Decreased meat tenderness and increased water loss (purge and/or drip) can result from chilling either too rapidly (coldshortening), or too slowly (heat-toughening) in relation to the rate of pH decline (Locker and Hagyard 1963;Marsh et al 1987;Jaime et al 1992;Devine et al 2002). Although it has been controversial whether high temperature-induced toughening is primarily due to heat-shortening or limited post-mortem proteolysis as a result of protein denaturation, adverse impacts of high pre-rigor temperature have been generally reported by many investigators (Marsh et al 1981;Lee and Ashmore 1985;Devine et al 1999;Geesink et al 2000;Kim et al 2010Kim et al , 2012Rosenvold and Wiklund 2011).…”

Section: Introductionmentioning

confidence: 99%

Impacts of hanging method and high pre-rigor temperature and duration on quality attributes of ovine muscles

Kim

Kerr²,

Geesink

et al. 2014

Anim. Prod. Sci.

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Abstract. This study evaluated effects of high pre-rigor temperature and duration and suspension of lamb sides on quality traits and protein denaturation in two muscles [semimembranosus (SM) and longissimus thoracis et lumborum (LTL)]. Twenty-four lamb carcasses, within each of 3 slaughter days, were used to assign eight carcasses to one of four pre-rigor temperature treatments: chilled at 2 C directly after slaughter, or held at 37 C in water for 1.5, 3.0 or 4.5 h before transfer to a 2 C chiller. At~15 min post slaughter, one side of each carcass was suspended from the Achilles tendon, whereas the other side was suspended by the aitch bone and the leg tied down to the ribs. The sides subjected to aitch bone hanging had an increased sarcomere length in the SM, but decreased sarcomere length in the LTL. For the LTL, the time of exposure to high pre-rigor temperature had a significant effect on measures of protein denaturation and related meat quality traits such as purge and colour, although tenderness (shear force) after 2 days of aging was not affected. For the SM, the high temperature treatment also resulted in increase in measures of protein denaturation and thus negatively influenced meat quality traits such as purge, colour and shear force after aging. However, these effects on purge and shear force in the SM were significantly mitigated by the aitchbone hanging treatment. The results of the present experiment indicate that pre-rigor aitchbone hanging of muscles can counteract the negative effects of high pre-rigor temperature on both water loss and meat tenderness.

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Effects of early-postmortem glycolytic rate on beef tenderness

Cited by 125 publications

References 11 publications

Calpain-1 activity in bovine muscle is primarily influenced by temperature, not pH decline1

Calpain-1 activity in bovine muscle is primarily influenced by temperature, not pH decline1

Regulation of intracellular Ca<sup>2+</sup> concentration and meat quality in pigs

Impacts of hanging method and high pre-rigor temperature and duration on quality attributes of ovine muscles

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Effects of early-postmortem glycolytic rate on beef tenderness

Cited by 125 publications

References 11 publications

Calpain-1 activity in bovine muscle is primarily influenced by temperature, not pH decline1

Calpain-1 activity in bovine muscle is primarily influenced by temperature, not pH decline1

Regulation of intracellular Ca&lt;sup&gt;2+&lt;/sup&gt; concentration and meat quality in pigs

Impacts of hanging method and high pre-rigor temperature and duration on quality attributes of ovine muscles

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Regulation of intracellular Ca<sup>2+</sup> concentration and meat quality in pigs