Muscle structure, sarcomere length and influences on meat quality: A review

Ertbjerg, Per; Puolanne, Eero

doi:10.1016/j.meatsci.2017.04.261

Cited by 242 publications

(147 citation statements)

References 139 publications

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“…The composition and type of myofibers is an important source of variation in meat quality [18]. Muscle myosin is a large molecule made of six polypeptide chains, consisting of two identical heavy chains and two pairs of light chains [19]. Based on differences in the sensitivity of acto-myosin ATPase activity to pH preincubation, four main fiber types have been identified by histochemistry in adult skeletal muscle: I, IIA, IIX (or IID), and IIB [20].…”

Section: Discussionmentioning

confidence: 99%

Proteomic Analysis of Beef Tenderloin and Flank Assessed Using an Isobaric Tag for Relative and Absolute Quantitation (iTRAQ)

Lei

Zhang

et al. 2020

Animals

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Herein, we performed a proteomic analysis of tenderloin and flank steaks from Simmental cattle using the isobaric tags for a relative and absolute quantification (iTRAQ) approach. We identified 17 amino acids in both steaks, and Gly, Cys, Ile, Lys, and Pro differed most in abundance between the steak types (p < 0.05). A comparison of the expression patterns in steaks revealed 128 differentially expressed proteins (DEPs), of which 44 were up-regulated and 84 were down-regulated. Furthermore, 27 DEPs (p < 0.05) were subjected to gene ontology (GO) analysis, and many were found to be related to oxidation-reduction, metabolism, hydrogen ion transmembrane transport, transport, the tricarboxylic acid (TCA) cycle, mitochondrial electron transport, and the conversion of nicotinamide adenine dinucleotide (NADH) to ubiquinone. Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway analysis also implicated these DEPs in various signalling pathways, including oxidative phosphorylation, cardiac muscle contraction, the TCA cycle, biosynthesis, and the metabolism. These findings provide a new insight into key proteins involved in the determination of amino acid composition in beef.

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Section: Discussionmentioning

confidence: 99%

Proteomic Analysis of Beef Tenderloin and Flank Assessed Using an Isobaric Tag for Relative and Absolute Quantitation (iTRAQ)

Lei

Zhang

et al. 2020

Animals

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show abstract

“…Due to calcium release from the sarcoplasmic reticulum, muscle contraction is initiated. As the ATP concentration in the cell drops, muscle contraction ceases at a state in which actin and myosin heads closely interact (rigor mortis), forming the permanent actomyosin complex (7,9,10). This muscle contraction and complex formation significantly influence the properties of the meat.…”

Section: Post-mortem Metabolismmentioning

confidence: 99%

Sensorial and Nutritional Aspects of Cultured Meat in Comparison to Traditional Meat: Much to Be Inferred

et al. 2020

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Cultured meat aspires to be biologically equivalent to traditional meat. If cultured meat is to be consumed, sensorial (texture, color, flavor) and nutritional characteristics are of utmost importance. This paper compares cultured meat to traditional meat from a tissue engineering and meat technological point of view, focusing on several molecular, technological and sensorial attributes. We outline the challenges and future steps to be taken for cultured meat to mimic traditional meat as closely as possible.

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“… 2)Sarcomere length. Generally, short sarcomere length indicates tough meat, and long sarcomere length means tender meat (Ertbjerg & Puolanne, ). A strong relationship ( r = 0.84) between shear force and sarcomere length has been found for muscles that had undergone a normal pH decline (that is, pH > 6.3 at 3 hr; Smulders, Marsh, Swartz, Russell, & Hoenecke, ).…”

Section: Effect Of Chilling On the Tenderness Of Red Meatmentioning

confidence: 99%

Effect of Carcass Chilling on the Palatability Traits and Safety of Fresh Red Meat

Zhang

Mao

et al. 2019

Comp Rev Food Sci Food Safe

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Chilling procedures have been widely used in livestock abattoirs since the development of refrigeration systems. The major criteria when applying chilling regimes is not only complying with regulations, but economic concerns, and also meat safety and quality assurance requirements. Given recent developments, an updated review is required to guide the industry to choose the best chilling method and to inspire the development of new approaches to chilling. Thus in this paper, the quality and microbial safety of beef, lamb, pork, venison, and bison resulting from different chilling treatments has been reviewed, as well as the underlying mechanism(s) for the different impacts on meat quality traits as a result of different chilling regimes. The effect of fast chilling on the tenderness of beef and lamb is a focus, as some new findings, have recently been reported, while multistep chilling is highlighted as it incorporates the advantages of fast chilling to reduce carcass weight loss, resulting in similar quality improvements as found with slow chilling. It is, suggested, that if spray chilling can be combined with the second phase of multi‐step chilling, it will benefit the meat industry in terms of both meat quality and safety. Future studies should focus on combinations of chilling methods with new technologies, such as medium voltage electrical stimulation, muscle stretching, or ultrasound and so on, to move meat quality and safety to a new level.

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Muscle structure, sarcomere length and influences on meat quality: A review

Cited by 242 publications

References 139 publications

Proteomic Analysis of Beef Tenderloin and Flank Assessed Using an Isobaric Tag for Relative and Absolute Quantitation (iTRAQ)

Proteomic Analysis of Beef Tenderloin and Flank Assessed Using an Isobaric Tag for Relative and Absolute Quantitation (iTRAQ)

Sensorial and Nutritional Aspects of Cultured Meat in Comparison to Traditional Meat: Much to Be Inferred

Effect of Carcass Chilling on the Palatability Traits and Safety of Fresh Red Meat

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