Muscle fiber composition affects the postmortem redox characteristics of yak beef

Bai, Xueyuan; Yin, Feng; Ru, Ang; Tian, Wei; Li, Jiahui; Guiyan, Zhang; Chen, Qingwen; Chai, Rong; Xiao, Kang; Zhu, Chaozhi; Zhao, Gaiming

doi:10.1016/j.foodchem.2022.133797

Cited by 18 publications

(4 citation statements)

References 37 publications

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“…Slightly modified according to the methods of Bai et al (2022) and Xia et al (2020), 5 g minced meat was taken and added with 25 mL phosphate buffer (0.04 mol/L, pH 6.8). After homogenization (JXFSTPRP-CL, Refrigeration grinder, Shanghai, China) for 25 s, the homogenized solution was placed in a refrigerator at 4 °C for 1 h, centrifuged under 8000 r/min for 25 min (TGL-24M, High-speed refrigerated centrifuge, Changsha, China).…”

Section: Determination Of Three Kinds Of Mb Contentsmentioning

confidence: 99%

Study on meat color stability of Qinchuan cattle during post-slaughter storage

CHEN

Yang

et al. 2023

Food Sci. Technol

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To study the stability of meat color in the post-slaughter storage process of Qinchuan cattle, three different bovine muscles, including longissimus dorsi (LD), knee round (KR) and psoas major (PM) muscles of Qinchuan cattle, were selected as research objects to determine the changes in meat color, myoglobin (Mb) relative content, pH, oxygen consumption rate (OCR), total iron, heme iron (HI) and other contents during storage. With the prolongation of the storage time, the relative content of oxymyoglobin (OxyMb) decreased, the relative content of metmyoglobin (MetMb) gradually increased, and muscle browning was due to the increase of a* value and hue value; Among them, HI and non-heme iron (NHI) reduced the stability of meat color by accelerating lipid oxidation, which was consistent with the results of Mb content and meat color index determining meat color stability. Therefore, the total iron content in muscles can also be used as an indicator of meat color stability.

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Section: Determination Of Three Kinds Of Mb Contentsmentioning

confidence: 99%

Study on meat color stability of Qinchuan cattle during post-slaughter storage

CHEN

Yang

et al. 2023

Food Sci. Technol

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“…The relationship between the magnitude of glycolytic enzyme activity and glycogen content of PM and ST in the present study was similar to that reported by Ryu and Plastow. Bai [42] suggested that type I muscle fibers inhibit glycolysis of muscle glycogen and slow down the decrease in pH value during muscle aging. In the present study, an inhibitory effect of type I muscle fibers on glycolysis was found only within 6 h. After 6 h, the effect of type I muscle fibers on glycolytic enzyme activity did not show a clear regularity.…”

Section: Discussionmentioning

confidence: 99%

Effects of Muscle Type and Aging on Glycolysis and Physicochemical Quality Properties of Bactrian camel (Camelus bactrianus) Meat

Lyu,

Na,

Wang

et al. 2024

Animals

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Poor tenderness of camel meat has seriously hampered the development of the camel meat industry. This study investigated the effects of muscle fiber composition and ageing time on meat quality, glycolytic potential, and glycolysis-related enzyme activities. Muscle samples of the longissimus thoracis (LT), psoas major (PM), and semitendinosus (ST) were collected from eight 8–10 year old Sonid Bactrian camels (females). Muscle fiber composition was examined by ATPase staining and immunohistochemistry. Meat quality indexes, glycolytic potential, and activities of major glycolytic enzymes were examined at 4 °C aging for 1, 6, 24, 72, and 120 h. The results showed that LT was mainly composed of type IIb muscle fibers, whereas PM and ST were mainly composed of type I muscle fibers. The PCR results of the myosin heavy chain (MyHC) were consistent with the ATPase staining results. During aging, the shear force of LT muscle was always greater than that of PM and ST, and its glycolysis was the strongest; type IIa, IIb, and IIx muscle fibers were positively correlated with muscle shear force and glycolysis rate, and type I muscle fibers were significantly and negatively correlated with the activities of the key enzymes of glycolysis within 6 h. The results showed that the muscle fibers of LT muscle had the greatest glycolysis capacity. These results suggest that an excessive type IIb muscle fiber number percentage and area in camel meat accelerated the glycolysis process, but seriously affected the sensory profile of the camel meat. The results of this study provide directions for the camel industry when addressing the poor tenderness of camel meat.

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“…Another important aspect of esh quality is oxidative processes, which impacts on the meat quality characteristics (meat color, tenderness, texture, water-holding capacity, etc), also called spoilage [35]. The higher the ROS content is in muscle, the easier it is to oxidize proteins and lipids, resulting in meat quality deterioration [36].…”

Section: Discussionmentioning

confidence: 99%

Dietary Resveratrol Improves the Flesh Quality of Siberian Sturgeon (Acipenser baerii) by Enhancing Myofiber Growth, Nutrient Accumulation and Antioxidant Capacity

Yang,

Zhang,

et al. 2023

Preprint

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Background In aquaculture, sturgeons are generally kept in the confined spaces, which not only restricts sturgeon movement, but also further threatens their flesh quality. As a typical antioxidant, resveratrol has been shown in many studies to improve the meat quality of livestock and poultry. However, the mechanism of resveratrol's effect on the muscle of Siberian sturgeon is still unclear. Results In this study, we observed that the myofiber diameter and the expression levels of mTORC1 and MYH9 in muscle were increased after resveratrol was added to the daily diet, indicating that resveratrol may promote muscle growth. In addition, the content of the amino acids in muscle of Siberian sturgeon was increased to some extent after feeding on resveratrol. Moreover, antioxidant capacity markers (CAT, LDH and SOD) levels were increased in muscle after feeding with 0.16 mg/kg of resveratrol. Furthermore, transcriptome analysis displayed that ROS production-related pathways ("Oxidative phosphorylation" and "Chemical carcinogenes-reactive oxygen species") were enriched in KEGG analysis, and the expression levels of genes related to the production of ROS (COX4, COX6A, ATPeF1A, etc) in mitochondria were significantly down-regulated, while the expression levels of genes related to scavenging ROS (SOD1) were up-regulated. Conclusions In summary, our study provides an evidence that resveratrol can promote the flesh quality of Siberian sturgeon by enhancing myofiber growth, nutritional value and the antioxidant capacity of muscle, which has certain reference significance for the development of a new type of feed for Siberian sturgeon.

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Muscle fiber composition affects the postmortem redox characteristics of yak beef

Cited by 18 publications

References 37 publications

Study on meat color stability of Qinchuan cattle during post-slaughter storage

Study on meat color stability of Qinchuan cattle during post-slaughter storage

Effects of Muscle Type and Aging on Glycolysis and Physicochemical Quality Properties of Bactrian camel (Camelus bactrianus) Meat

Dietary Resveratrol Improves the Flesh Quality of Siberian Sturgeon (Acipenser baerii) by Enhancing Myofiber Growth, Nutrient Accumulation and Antioxidant Capacity

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