Oxidative status, in vitro iron-induced lipid oxidation and superoxide dismutase, catalase and glutathione peroxidase activities in rhea meat

Terevinto, A.; Ramos, A.; Castromán, G.; Cabrera, Mirel; Saadoun, A.

doi:10.1016/j.meatsci.2009.11.007

Cited by 61 publications

(55 citation statements)

References 39 publications

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“…It is a very important parameter since oxidative damage leads to loss of sulphydryl groups, formation of cross-links and aggregates (Terevinto, Ramos, Castroman, Cabrera, & Saadoun, 2010). While processing at 20°C, protein oxidation of NaCl samples was found to be higher compared to all other treatments at 200 and 400 MPa.…”

Section: Protein Oxidation (Carbonyl Content)mentioning

confidence: 92%

Effect of different ingredients on color and oxidative characteristics of high pressure processed chicken breast meat with special emphasis on use of β-glucan as a partial salt replacer

Omana

Plastow

Betti

2011

Innovative Food Science & Emerging Technologies

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Section: Protein Oxidation (Carbonyl Content)mentioning

confidence: 92%

Effect of different ingredients on color and oxidative characteristics of high pressure processed chicken breast meat with special emphasis on use of β-glucan as a partial salt replacer

Omana

Plastow

Betti

2011

Innovative Food Science & Emerging Technologies

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“…However, in the present study, catalase was not detected among the differentially abundant proteins. In general, oxidative muscles (such as PM) have greater activities of superoxide dismutase and catalase than glycolytic muscles (Terevinto et al, 2010). Renerre et al (1996) reported that the increase in the activities of the antioxidant enzymes of color-labile muscles such as PM and diaphragm could be a defensive mechanism to the increased oxidative stress in such muscles during postmortem.…”

Section: Antioxidant Proteinsmentioning

confidence: 99%

Changes in the Sarcoplasmic Proteome of Beef Muscles with Differential Color Stability during Postmortem Aging

Nair

Beach

et al. 2018

Meat and Muscle Biology

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Beef color is a muscle-specific trait, and sarcoplasmic proteome influences muscle-specific variations in beef color stability. Postmortem aging influences the color and sarcoplasmic proteome of beef muscles. Nonetheless, muscle-specific changes in sarcoplasmic proteome of beef muscles with differential color stability during aging have not been characterized yet. Therefore, our objective was to examine the changes in the sarcoplasmic proteome of 3 differentially color stable muscles from beef hindquarters during postmortem aging. Longissimus lumborum (LL), psoas major (PM), and semitendinosus (ST) separated from 8 (n = 8) beef carcasses (24 h postmortem) were subjected to aging in vacuum packaging (2°C) for 0, 7, 14, and 21 d. On each aging day, steaks were fabricated, and allotted to refrigerated storage (2°C) under aerobic packaging. Samples for proteome analysis obtained during fabrication were frozen at –80°C. Instrumental color and metmyoglobin reducing activity were evaluated on d 0, 3, and 6 of storage. Sarcoplasmic proteome was analyzed, and differentially abundant proteins were identified using mass spectrometry. Color attributes and biochemical parameters were influenced by muscle source and aging (P < 0.05); LL and ST had greater (P < 0.05) surface redness than PM. Aging also influenced surface redness, with 7-d aged steaks demonstrating greatest values (P < 0.05). Proteome analysis identified 135 protein spots differentially abundant (P < 0.05) between the muscles and aging time points indicating muscle-specific changes during aging. The identified proteins included glycolytic enzymes, proteins associated with energy metabolism, antioxidant proteins, chaperones, and transport proteins. Overall, the glycolytic enzymes were more abundant (P < 0.05) in color-stable muscles and at aging times with greater color stability, indicating that these proteins could be used as potential biomarkers for beef color.

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“…Currently rhea farming is rapidly growing in Uruguay to provide the local and the international market with meat, leather, feathers, and oil (56).…”

Section: Introductionmentioning

confidence: 99%

Technological and nutritional properties of ostrich, emu, and rhea meat quality

Horbańczuk

Wierzbicka

2016

Journal of Veterinary Research

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In recent years a growing demand for ratite meat, including ostrich, emu, and rhea has been observed all over the world. However, consumers as well as the meat industry still have limited and scattered knowledge about this type of meat, especially in the case of emu and rhea. Thus, the aim of the present review is to provide information on technological and nutritional properties of ostrich, emu, and rhea meat, including carcass composition and yields, physicochemical characteristics, and nutritive value. Carcass yields and composition among ratites are comparable, with the exception of higher content of fat in emu. Ostrich, emu, and rhea meat is darker than beef and ratite meat acidification is closer to beef than to poultry. Ratite meat can be recognised as a dietetic product mainly because of its low level of fat, high content of polyunsaturated fatty acids (PUFA), favourable n6/n3 ratio, and high iron content in comparison with beef and chicken meat. Ratite meat is also rich in selenium, copper, vitamin B, and biologically active peptides such as creatine (emu) and anserine (ostrich), and has low content of sodium (ostrich). The abundance of bioactive compounds e.g. PUFA, makes ratite meat highly susceptible to oxidation and requires research concerning elaboration of innovative, intelligent packaging system for protection of nutritional and technological properties of this meat.

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Oxidative status, in vitro iron-induced lipid oxidation and superoxide dismutase, catalase and glutathione peroxidase activities in rhea meat

Cited by 61 publications

References 39 publications

Effect of different ingredients on color and oxidative characteristics of high pressure processed chicken breast meat with special emphasis on use of β-glucan as a partial salt replacer

Effect of different ingredients on color and oxidative characteristics of high pressure processed chicken breast meat with special emphasis on use of β-glucan as a partial salt replacer

Changes in the Sarcoplasmic Proteome of Beef Muscles with Differential Color Stability during Postmortem Aging

Technological and nutritional properties of ostrich, emu, and rhea meat quality

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