Endogenous Proteolytic Systems and Meat Tenderness: Influence of
                    Post-Mortem Storage and Processing

Kaur, Lovedeep; Hui, Seah Xin; Morton, James D.; Kaur, Ramandeep; Chian, Feng Ming; Boland, Michael J.

doi:10.5851/kosfa.2021.e27

Cited by 34 publications

(22 citation statements)

References 117 publications

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“…It is recognized that postmortem meat tenderization is mainly due to endogenous enzymes that degrade proteins such as desmin, nebulin, troponin-T and titin [ 95 ]. The role of the calpain, cathepsin, caspases and proteasome enzyme systems has been documented [ 3 , 4 , 96 ]. The calpain system contributes up to 90% of proteolysis [ 97 ].…”

Section: Resultsmentioning

confidence: 99%

“…Among the meat quality attributes, scientists have focused on the study of color, tenderness, juiciness and water-holding capacity because of their influence on consumer acceptability [ 3 ]. Tenderness is considered one of the main palatability factors, especially for red meat [ 4 ]. Tender meat satisfies consumer demand and increases purchase frequency and willingness to pay higher prices [ 2 , 5 ].…”

Section: Introductionmentioning

confidence: 99%

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Bibliometric Analysis of Research on the Main Genes Involved in Meat Tenderness

Gonzales-Malca¹,

Tirado-Kulieva²,

Abanto-López³

et al. 2022

Animals

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Tenderness is one of the main characteristics of meat because it determines its price and acceptability. This is the first bibliometric study on the trend of research on the role of genes in meat tenderness. A total of 175 original and English-language articles published up to 2021 were retrieved from Scopus. The bibliometric analysis was carried out with VOSviewer (version 1.6.18, Eck and Waltman, Leiden, Netherlands) and complemented with the Analyze search results service from Scopus. Erroneous and duplicate data were eliminated, and incomplete information was added to standardize the results. Scientific production was evaluated by means of quantity, quality and structure indicators. As a first glance, 8.816% of authors have published more than 50% of papers mainly related to genes encoding the calpain (CAPN)-calpastatin (CAST) system and single nucleotide polymorphisms (SNPs). Among other findings, a strong link was found between the contribution of the main countries (led by the United States with) and their institutions (led by the USDA Agricultural Research Service with) to their gross domestic product. Most studies on the topic are published in the Journal of Animal Science, and other journals with high impact according to the number of citations and different metrics. Finally, when evaluating the most cited articles, the occurrence and association of the main keywords, it was confirmed that research is focused on the role of CAPN and CAST genes and of SNPs in beef tenderness. The change in science was emphasized; although marker-assisted selection is still used, genes have an infinitesimal effect on complex traits. Therefore, since about 2010, new research groups adopted genomic selection to evaluate dense panels of SNPs and better explain genetic variation in meat tenderness.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Bibliometric Analysis of Research on the Main Genes Involved in Meat Tenderness

Gonzales-Malca¹,

Tirado-Kulieva²,

Abanto-López³

et al. 2022

Animals

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show abstract

“…In addition to caspases, other endogenous proteolytic enzymes play important roles in postmortem meat tenderization process, which include calpains, cathepsins and calpastatin 57 , all of which require specific pH ranges for optimal activities. In our study, desmin degradation of goat meat during aging was associated with ultimate pH.…”

Section: Discussionmentioning

confidence: 99%

RNA-Seq exploration of the influence of stress on meat quality in Spanish goats

Naldurtiker

Batchu

Kouakou

et al. 2022

Sci Rep

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Studies exploring the transcriptome of stress and its effects on meat quality are very limited, particularly in goats. Fifty-four male Spanish goats (8-mo old; BW = 29.7 ± 2.03 kg) were randomly subjected to one of three treatments (TRT; n = 18 goats/treatment): (1) transported for 180 min, (2) transported for 30 min, or (3) held in pens (control) to analyze the transcriptome of stress and meat quality in goats using RNA-seq technology. Blood samples were collected before and after treatment, and meat samples were collected after humane slaughter for stress hormone, meat quality (Longissimus dorsi), and transcriptomic analysis. Plasma epinephrine concentrations were higher (P < 0.01) in 180 min and 30 min groups compared to the control group; however, norepinephrine concentrations were not affected by the treatment. Muscle glycogen concentrations (15 min postmortem) were lower (P < 0.01) in both 30 min and 180 min groups compared to the control group. Calpastatin levels were higher (P < 0.01) in 180 min and 30 min groups than the control group. Warner–Bratzler shear force values of loin chops were the highest in the 180 min group (4 ± 0.15, kg), lowest in the control group (3.51 ± 0.10, kg), and intermediate in the 30 min group (3.78 ± 0.09, kg; P < 0.01) both at day 1 and day 6 aging time. Additionally, desmin levels of day 6 samples were lowest in the control group, highest in 180 min group, and intermediate in 30 min group (P < 0.05). RNA-seq results showed that a total of 10,633 genes were differentially expressed (5194 up regulated; 5439 down regulated) among all comparisons (blood and day 1 and day 6 muscle samples). Among these differentially expressed genes (DEGs), KLF9, AMPK, FOXO3, PTX3, GADD45, PTPN1, CASP7, MAPK4, HSPA12A, and JAK-STAT were probably associated with the effects of stress on skeletal muscle proteins and involved in biological process such as cellular response to corticosteroid stimulus, endoplasmic reticulum stress, insulin resistance, DNA repair, apoptosis, MAPK cascade and regulation of proteolysis. The KEGG analysis revealed that AMPK and JAK-SAT signaling pathways and autophagy were among the top 20 enriched pathways in our treatment comparisons. The results provide an understanding of the genes and pathways involved in stress responses and related changes in postmortem muscle metabolism and meat quality characteristics in goats.

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“…Meat tenderness is the most acceptable quality trait for consumers. The tenderness depends on four main components: the extent of myofibrillar protein degradation (proteolysis), sarcomere length, and the content of connective tissue ( 108 ), and endogenous proteolytic enzymes ( 109 ). Dry aging of beef Longissimus Dorsi was reported to cause an increase in myofibrillar degradation and a decrease in shear force compared to commercial beef ( 110 ).…”

Section: Biochemical Characteristics and Changes During Meat Dryingmentioning

confidence: 99%

A comprehensive review of drying meat products and the associated effects and changes

et al. 2022

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Preserving fresh food, such as meat, is significant in the effort of combating global food scarcity. Meat drying is a common way of preserving meat with a rich history in many cultures around the globe. In modern days, dried meat has become a well enjoyed food product in the market because of its long shelf-life, taste and health benefits. This review aims to compile information on how the types of meat, ingredients and the used drying technologies influence the characteristics of dried meat in physicochemical, microbial, biochemical and safety features along with technological future prospects in the dried meat industry. The quality of dried meat can be influenced by a variety of factors, including its production conditions and the major biochemical changes that occur throughout the drying process, which are also discussed in this review. Additionally, the sensory attributes of dried meat are also reviewed, whereby the texture of meat and the preference of the market are emphasized. There are other aspects and concerning issues that are suggested for future studies. It is well-known that reducing the water content in meat helps in preventing microbial growth, which in turn prevents the presence of harmful substances in meat. However, drying the meat can change the characteristics of the meat itself, making consumers concerned on whether dried meat is safe to be consumed on a regular basis. It is important to consider the role of microbial enzymes and microbes in the preservation of their flavor when discussing dried meats and dried meat products. The sensory, microbiological, and safety elements of dried meat are also affected by these distinctive changes, which revolve around customer preferences and health concerns, particularly how drying is efficient in eliminating/reducing hazardous bacteria from the fish. Interestingly, some studies have concentrated on increasing the efficiency of dried meat production to produce a safer range of dried meat products with less effort and time. This review compiled important information from all available online research databases. This review may help the food sector in improving the efficiency and safety of meat drying, reducing food waste, while maintaining the quality and nutritional content of dried meat.

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Endogenous Proteolytic Systems and Meat Tenderness: Influence of Post-Mortem Storage and Processing

Cited by 34 publications

References 117 publications

Bibliometric Analysis of Research on the Main Genes Involved in Meat Tenderness

Bibliometric Analysis of Research on the Main Genes Involved in Meat Tenderness

RNA-Seq exploration of the influence of stress on meat quality in Spanish goats

A comprehensive review of drying meat products and the associated effects and changes

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