Identification of Biological Pathways Contributing to Marbling in Skeletal Muscle to Improve Beef Cattle Breeding

Abstract

Red meat is an important dietary source that provides part of the nutritional requirements. Intramuscular fat, known as marbling, is located throughout skeletal muscle. Marbling is a trait of major economic relevance that positively influences sensory quality aspects. The aim of the present study was to identify and better understand biological pathways defining marbling in beef cattle. Pathway analysis was performed in PathVisio with publicly available transcriptomic data from semitendinosus muscle of well-marbled and lean-marbled beef. Moreover, for Bos taurus we created a gene identifier mapping database with bridgeDb and a pathway collection in WikiPathways. The regulation of marbling is possibly the result of the interplay between signaling pathways in muscle, fat, and intramuscular connective tissue. Pathway analysis revealed 17 pathways that were significantly different between well-marbled and lean-marbled beef. The MAPK signaling pathway was enriched, and the signaling pathways that play a role in tissue development were also affected. Interestingly, pathways related to immune response and insulin signaling were enriched.

Influence of Marination with Aromatic Herbs and Cold Pressed Oils on Black Angus Beef Meat

“…The initial pH values of oils and plants mixtures are as follows: M 1 (5.45), M 2 (4.66), M 3 (4.95), M 4 (5.00), M 5 (4.91), M 6 (4.82). The changes of pH values during marination could be influenced by the marinade formulation, type of meat and duration, as demonstrated by Roubdari et al [ 10 ]. The M 2 lowest value could be justified by the lowest pH of initial marinade formulation, but also by a long time of application of the marinade.…”

“…2.3. Analysis of the Grilled Marinated Beef Samples 2.3.1. pH-Measurement, Marinade Absorption and Cooking Loss pH determination was made by using a WTW pH-meter (Hanna Instruments, Vöhringen, Germany) with direct immersion of the glass electrodes in meat sample previously homogenised, as described by Roudbari et al [10]. Absorption of the marinade was determined according to the method applied by Sengun at al., [9].…”

“…The quality of consumption was evaluated also using the following scale: unsatisfactory, good everyday quality, better than everyday quality and premium quality according to [37]. [10]. The M 2 lowest value could be justified by the lowest pH of initial marinade formulation, but also by a long time of application of the marinade.…”

“…Moreover, the myofibrillar proteins such as actin, myosin, and actomyosin complexes, which are responsible for the water entrapment, increase the meat water-holding capacity (WHC) [ 9 ]. Marination process is defined as a treatment of meat with different ingredients such as herbs, spices, organic acids, salt, oil, aiming to tenderise and enhance its flavour [ 10 ]. Tenderisation is defined as a process which aims to improve the meat tenderness through chemical, enzymatic treatments or different physical forces [ 1 ].…”

Associations between gene polymorphisms and selected meat traits in cattle — A review

“…MBS has also been recognized as an essential factor determining the economic value of beef [6,7]. Water-holding capacity is economically and technologically critical not only for consumer choice in the store and appeal when cooking but also for the meat processing industry [8].…”