Interrelationships between meat quality traits, texture measurements and physicochemical characteristics of M. rectus abdominis from Charolais heifers

Oury, M; Picard, Brigitte; Briand, M.; Blanquet, J.; Dumont, R

doi:10.1016/j.meatsci.2009.05.013

Cited by 38 publications

(23 citation statements)

References 48 publications

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“…The differences in collagen solubility in SEM did not affect WBSF values. Similar results were reported by Oury et al (2009), who noted that WBSF values of rectus abdominis (RA) muscle were correlated with total collagen content, whereas no correlation was found between WBSF and soluble collagen content. On the contrary, in the INF muscle, the lower amount and share of water-soluble collagen noted in single-calf cows compared with heifers affected the WBSF values of the ventral part of the muscle, most significantly its connective tissue seam (Table 4), which is wider than the connective tissue seam from the dorsal part (Modzelewska-Kapituła et al, 2012).…”

Section: Wbsf (N)supporting

confidence: 88%

“…They concluded that the development of muscle characteristics is different for each muscle, which was also noted in the present study. However, Oury et al (2009) reported no differences in the amount of soluble and total collagen in RA muscle among 26-to 43-month-old heifers. Similar results were reported by Cabaraux et al (2004), who studied the collagen content (% dry matter) in LT muscle from heifers (27-months-old) and cull cows (50 and 82 months old).…”

Section: Wbsf (N)mentioning

confidence: 91%

“…There are conflicting reports concerning the eating quality of muscles obtained from heifers and single-calf cows or animals at different ages. Oury et al (2009) reported that the age of heifers (from 26 to 43 months old) significantly negatively influenced RA tenderness, but had no effect on its juiciness or flavour intensity. Lucero-Borja et al (2014) found no differences in flavour, juiciness, odour or tenderness of LT muscles from heifers and cows.…”

Section: Wbsf (N)mentioning

confidence: 97%

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Comparison of collagen profile and tenderness of muscles from heifers and single-calf cows

Modzelewska‐Kapituła¹,

Nogalski²,

Kwiatkowska³

2015

SA J. An. Sci.

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The aim of the study was to compare slaughter value, collagen profile, shear force and sensory quality of muscles originating from carcasses of heifers and single-calf cows of Polish Holstein-Friesian x Limousine crossbreds. Eight heifers (540 days old) and eight single-calf cows (836 days old), which were produced in a semi-intensive system, were included in the study. Single-calf cows were heavier than the heifers, which had higher dressing percentages and average daily gains. Calving and age at slaughter did not influence cooking loss of semimembranosus (SEM) and infraspinatus (INF) muscles or the shear force of SEM. The ventral part of the INF muscle from single-calf cows exhibited higher shear force values. In both muscles, higher water-soluble and lower acid-soluble collagen contents were noted in heifers compared with single-calf cows. There were no differences in sensory quality of SEM obtained from the carcasses of singlecalf cows and heifers, whereas cross-section appearance, tenderness, juiciness and overall acceptability of INF were scored higher for single-calf cows than for heifers. Thus, it can be concluded that heifers and single-calf cows produce meat with similar eating quality.

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Section: Wbsf (N)supporting

confidence: 88%

Section: Wbsf (N)mentioning

confidence: 91%

Section: Wbsf (N)mentioning

confidence: 97%

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Comparison of collagen profile and tenderness of muscles from heifers and single-calf cows

Modzelewska‐Kapituła¹,

Nogalski²,

Kwiatkowska³

2015

SA J. An. Sci.

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“…Newly synthesized collagen could dilute the preexisting, heat-stable collagen, leading to increased collagen solubility. Positive correlations between WBSF and collagen content were previously reported (Oury et al, 2009) and were confirmed in the present study only for the St, Qf and Lt muscles within CG bulls (Table 6). These results suggest that collagen content has a different response to production systems depending on the muscle considered, which is in agreement with studies by Cassar-Malek et al (2004).…”

Section: Carcass Traitssupporting

confidence: 91%

Repercussions of growth path on carcass characteristics, meat colour and shear force in Alentejana bulls

Costa

Simões

Costa

et al. 2015

Animal

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The aim of this study was to evaluate the carcass and meat characteristics of eight muscles from bulls with distinct growth paths. A total of 40 Alentejana male calves were allocated to two distinct feeding regimes. In the continuous growth (CG) system, the animals were fed concentrates plus hay and were slaughtered at 18 months of age. On the other hand, in the discontinuous growth (DG) system, the animals were fed hay until 15 months of age; the cattle were then fed the same diet provided to the CG group from 15 to 24 months of age. The DG reduced hot carcass weight, fatness and dressing %, but the proportions of fat, bone and muscle tissues in the leg were not affected. In contrast, there was a positive impact of compensatory growth on supraspinatus, triceps brachii, semitendinosus, biceps femoris muscle tenderness, overcoming the negative effects of age at slaughter. The reasons for such improvement in meat tenderness were not related to intra-muscular fat content or myofibrillar protein degradation values. An association between tenderness and muscle collagen properties was not established. The results indicate that the compensatory growth has a muscle-dependent effect.

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“…Pork meat quality is an important trait for breeding in the porcine industry (Fiedler et al, 2003). One of the most important parameters affecting meat quality is intramuscular fat (IMF) content, which is a key determinant of organoleptic evaluation and the nutritional value of pork (Calkins and Hodgen, 2007;Oury et al, 2009). An increased IMF content was associated with higher juiciness and flavor scores (Fernandez et al, 1999a).…”

Section: Introductionmentioning

confidence: 99%

Molecular characterization and tissue expression profile analysis of the porcine JAZF1 gene

Yang¹,

He²,

Xu³

et al. 2015

Genet. Mol. Res.

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ABSTRACT.A recent study indicated that the JAZF1 gene was related to lipid metabolism by regulating the level of gene expression in humans and mice. In order to investigate whether JAZF1 gene expression was associated with fat deposition in pig, we cloned the full-coding region of the JAZF1 gene (GenBank accession No. KF307636) from porcine longissimus dorsi. Results showed that the open reading frame of JAZF1 covered 732 bp and encoded 243 amino acids. Multiple alignment of isoform sequences revealed that the deduced amino acid sequence of JAZF1 had a high degree of sequence similarity to other vertebrates, indicating that it was highly conserved during evolution. Bioinformatic analysis indicated that pig JAZF1 contained 23 phosphorylation sites and 19 glycosyl sites. JAZF1 was predicted to have 3 ZnF-C 2 H 2 and 2 low-complexity domains. The JAZF1 mRNA expression pattern indicated that JAZF1 mRNA expression level in the liver was significantly different in 2 divergent breeds (P < 0.05). This article perhaps provided an important experimental basis for further research on the mechanisms of lipid metabolism and fat deposition in pigs.

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Interrelationships between meat quality traits, texture measurements and physicochemical characteristics of M. rectus abdominis from Charolais heifers

Cited by 38 publications

References 48 publications

Comparison of collagen profile and tenderness of muscles from heifers and single-calf cows

Comparison of collagen profile and tenderness of muscles from heifers and single-calf cows

Repercussions of growth path on carcass characteristics, meat colour and shear force in Alentejana bulls

Molecular characterization and tissue expression profile analysis of the porcine JAZF1 gene

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