Muscle structure, proteins, and meat quality

Guo, Wei; Greaser, Marion L.

doi:10.1016/b978-0-323-85879-3.00026-x

Cited by 5 publications

(4 citation statements)

References 160 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…A large number of reports have confirmed the positive effects of H-FABP, LPL, and PPARγ (Zhao et al, 2020) processing time (Guo & Greaser, 2017). Studies have shown that protease systems involved in postmortem proteolysis change muscle fiber structure and tenderization, including CAPN, cathepsin, and proteasome systems (Kemp et al, 2010).…”

Section: Discussionmentioning

confidence: 92%

“…Tenderness is one of the most important factors affecting meat quality. Meat tenderness are determined by many factors mainly divided into environmental factors and genetic factors, including structural changes of muscle, protein degradation, decomposition of high‐energy compounds, enzyme activity, pH, temperature, and processing time (Guo & Greaser, 2017). Studies have shown that protease systems involved in postmortem proteolysis change muscle fiber structure and tenderization, including CAPN, cathepsin, and proteasome systems (Kemp et al, 2010).…”

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Effect of high‐concentrate diets on mRNA expression of genes related to muscle fiber type and metabolism of psoas major muscle in goats

Ren¹,

Li²,

Xu³

et al. 2022

Animal Science Journal

View full text Add to dashboard Cite

In the process of modern breeding, high‐concentrate diets are widely used to meet the high energy nutritional requirements of animals but change the form of access to energy and nutrients and the way the organism metabolizes them. Goat psoas major (PM) muscle is a hybrid skeletal muscle whose characteristics are important for the motility and meat quality of goats. However, there are few studies on the effects of high‐concentrate diets on the muscle type and metabolic characteristics of PM in goats. In this study, two treatment groups were set up: high concentrate group (HC) and control group (C). The expression of genes related to muscle type and metabolism of the PM was examined by quantitative PCR. The results showed that high concentrate promoted the conversion of PM fibers from intermediate to slow type at the mRNA level, improved the absorption, transport, and oxidation of fat by PM, and upregulated the expression of calpain system. These changes may be regulated by the involvement of differential expression of MSTN, Myf‐5, and IGF‐2. These results suggest that high concentrate may exert a positive effect on skeletal muscle function, metabolism, and meat quality in goats by affecting the expression of muscle type and metabolism‐related genes.

show abstract

Section: Discussionmentioning

confidence: 92%

Section: Discussionmentioning

confidence: 99%

Effect of high‐concentrate diets on mRNA expression of genes related to muscle fiber type and metabolism of psoas major muscle in goats

Ren¹,

Li²,

Xu³

et al. 2022

Animal Science Journal

View full text Add to dashboard Cite

show abstract

“…Meat color was also improved, as indicated by the a* and b* values at 24 h and L* value, which were markedly increased by GAA and RPM. Among other causes, the higher level of protein, fat and glycogen in muscle at slaughter for lambs receiving Treatment II or III must have had a major role in improving meat quality [36,37]. Without being systematic [38], similar improvements in meat quality parameters were observed with GAA or creatine supplementation to non-ruminant species such as pigs [39] and broilers [40].…”

Section: Discussionmentioning

confidence: 99%

Supplementation of guanidinoacetic acid and rumen-protected methionine increased growth performance and meat quality of Tan lambs

Zhang

et al. 2022

Anim Biosci

View full text Add to dashboard Cite

Objective: Tan lambs (n = 36, 3 mo old, 19.1±0.53 kg) were used to assess effects of dietary guanidinoacetic acid (GAA) and rumen-protected methionine (RPM) on growth performance, carcass traits, meat quality, and serum parameters.Methods: Lambs were randomly assigned to three treatment groups, with 6 pens per group and 2 lambs per pen. Dietary treatments were: basal diet alone (I); basal diet supplemented with 0.08% GAA+0.06% RPM (II); and basal diet supplemented with 0.08% GAA+0.08% RPM (III). Diets were provided three times a day for 90 d. Intake per pen was recorded daily and individual lamb body weight (BW) was measured monthly. Carcass traits were measured after slaughter and meat quality at the end of the experiment, blood samples were taken on a subgroup of lambs for analysis of indicators mostly related to protein metabolism.Results: Final BW and average daily gain for the first and second month, and for the entire experiment were greater in Treatment II compared to Treatment I (p<0.05), whereas feed to gain ratio was lower (p<0.05). Treatment II had the optimal dressing percentage and net meat weight proportion, as well as crude protein and intramuscular fat concentrations in muscles. Treatment II improved meat quality, as indicated by the greater water holding capacity, pH after 45 min and 48 h, and lower shear force and cooking loss. Dietary supplementation of GAA and RPM also increased the meat color a* and b* values at 24 h. Finally, Treatment II increased total protein, and serum concentrations of albumin and creatinine, but decreased serum urea nitrogen concentrations, indicating improved protein efficiency.Conclusion: In this study, 0.08% GAA+0.06% RPM supplementation improved growth performance and meat quality of Tan lambs.

show abstract

“…Meat quality is becoming an increasingly important attribute to satisfy consumer needs (Guo & Greaser, 2022). Currently, consumers consider various quality characteristics when buying and consuming meat.…”

Section: Article Infomentioning

confidence: 99%

Understanding Gender Differences in Meat Consumption With an Emphasis on the Perception of the Quality and Health Aspect of Meat

Predanócyová

Kubicová

Pindešová

2023

J microb biotech food sci

View full text Add to dashboard Cite

Meat consumption has been growing globally in recent years and consumers can choose from a wide range of meat products. However, meat quality and health aspects are often discussed. The aim of the paper is to point out the development of meat consumption in Slovakia and to examine gender differences in poultry, pork and beef consumption, as well as to identify the importance of quality and health in meat choice. Data related to meat consumption in Slovakia for the last 10 years were evaluated and a consumer survey was conducted in Slovakia on a sample of 1,409 respondents, of which 1,372 were meat consumers. Using mathematical and statistical methods, it was pointed out the increasing meat consumption, as well as gender differences in meat consumption with an emphasis on higher poultry, pork and beef consumption by men compared to women. The results further showed that meat quality is considered equally by men and women, and key indicators are meat origin and composition. Furthermore, women prefer the consumption of Slovak meat and choose meat products based on the meat content, emulsifiers, proteins, water and fat content, while men focus on the meat content, emulsifiers and proteins. It can be also concluded that men respect the health principles in meat consumption less than women, and women are more afraid about food scandals and meat adulteration, which may negatively affect meat quality and safety. The results of the study provide valuable information for scientific research purposes, for meat companies and for consumers.

show abstract

Muscle structure, proteins, and meat quality

Cited by 5 publications

References 160 publications

Effect of high‐concentrate diets on mRNA expression of genes related to muscle fiber type and metabolism of psoas major muscle in goats

Effect of high‐concentrate diets on mRNA expression of genes related to muscle fiber type and metabolism of psoas major muscle in goats

Supplementation of guanidinoacetic acid and rumen-protected methionine increased growth performance and meat quality of Tan lambs

Understanding Gender Differences in Meat Consumption With an Emphasis on the Perception of the Quality and Health Aspect of Meat

Contact Info

Product

Resources

About