Relationship between meat quality and intramuscular collagen characteristics of muscles from calf-fed, yearling-fed and mature crossbred beef cattle

Roy, Bimol C.; Das, Chamali; Aalhus, J. L.; Bruce, Heather L.

doi:10.1016/j.meatsci.2020.108375

Cited by 19 publications

(4 citation statements)

References 78 publications

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“…PP and SS had greater PYD densities compared to LT, RF, ST, TB, and GM (P < 0.05), while RA did not differ from PP, SS, TB, GM, and ST in PYD density (P > 0.05). The PYD density of LT, GM, and ST from this study was similar to the PYD density of those muscles from Chun et al (2020), Roy et al (2015), and Roy et al (2021), respectively. The results in this study followed a similar trend in which the locomotive muscles tended to contain higher density of mature collagen crosslinks compared to muscle with supportive functions (Torrescano et al, 2003;Chun et al, 2020).…”

Section: Mature Collagen Crosslinkssupporting

confidence: 77%

An Investigation on the Influence of Various Biochemical Tenderness Factors on Eight Different Bovine Muscles

Hammond

Chun

et al. 2022

Meat and Muscle Biology

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This study's objective was to understand the relationships between biochemical tenderness components and subject/objective tenderness of eight muscles from beef carcasses. Longissimus thoracis (LT), pectoralis profundus (PP), supraspinatus (SS), triceps brachii (TB), gluteus medius (GM), rectus abdominus (RA), rectus femoris (RF), and semitendinosus (ST) were collected from 10 USDA upper 2/3 Choice beef carcasses and assigned to a two- or 21-day aging period (n=160). Troponin-T (TNT) degradation, desmin degradation, sarcomere length, collagen content, mature collagen crosslink density, intramuscular lipid content, pH, Warner-Bratzler Shear Force (WBSF) and trained sensory panel analyses were measured. A Pearson correlation analysis was conducted to determine the relationship between each tenderness contributor measured in this study with WBSF or the overall tenderness evaluated by the trained panelist for each of the eight muscles. In addition, multivariate regression models were constructed to confirm this relationship. The results showed that muscle anatomical locations and physiological functions driven by muscle fiber types may explain some of the biochemical/tenderness differences found in this study. The correlation analysis showed that each muscle had a specific tenderness factor(s) that contributed to the overall tenderness. For instance, tenderness for LT, TB, GM, RA, and ST may be influenced more by proteolytic degradation, while the collagen characteristics may primarily influence tenderness for PP. Also, lipid content has a significant influence on GM tenderness. Finally, the multivariate regression model showed that almost all of the biochemical measurements conducted in this study played a minor but important role as an overall tenderness predictor on a whole carcass basis. Increasing the knowledge base on the various tenderness components' level of contribution will allow end-users to develop specific tenderness management strategies to ensure consistent tenderness in beef products.

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Section: Mature Collagen Crosslinkssupporting

confidence: 77%

An Investigation on the Influence of Various Biochemical Tenderness Factors on Eight Different Bovine Muscles

Hammond

Chun

et al. 2022

Meat and Muscle Biology

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“…Collagen fibers are the main proteins in intramuscular connective tissue. Studies showed that the collagen fiber content was negatively correlated with meat tenderness, whereas the heat-soluble collagen fiber content was positively correlated with meat tenderness [ 20 , 21 ]. The proportion of total collagen fiber was significantly higher in the NH and SH groups than in the HH group; thus, the mutton tenderness in the NH and SH groups may have been worse.…”

Section: Discussionmentioning

confidence: 99%

Effects of Sheep Sires on Muscle Fiber Characteristics, Fatty Acid Composition and Volatile Flavor Compounds in F1 Crossbred Lambs

Yuan

Shi³

et al. 2022

Foods

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Crossbreeding significantly improves meat production performance in sheep; however, whether hybridization changes the meat quality characteristics of lambs is uncertain. We analyzed the effects of three different hybrid sires on muscle fiber characteristics (MFCs), fatty acid composition (FAC), and volatile flavor compounds (VFCs) in lambs under identical feeding conditions. Compared with those of purebred lambs, the muscle fiber diameter and cross-sectional areas of the crossbred lambs were significantly decreased (p < 0.05), and the collagen fiber content was significantly increased (p < 0.05). The numbers and area ratios of the fast and slow muscle fibers did not significantly differ between the purebred and crossbred lambs, but the expressions of four MyHC gene types differed significantly (p < 0.05). Twenty-three fatty acids were identified in both the purebred and crossbred lambs, of which thirteen were differentially expressed (p < 0.05). Saturated fatty acid (SFA) contents in the crossbred lambs were significantly increased (p < 0.05), whereas the monounsaturated fatty acid content was significantly decreased (p < 0.05). Polyunsaturated fatty acid/SFA and n-6/n-3 ratios were significantly lower in the crossbred lambs than in the purebred lambs (p < 0.05). Twenty-five VFCs were identified among the three hybrids, and aldehydes were the main VFCs. Eleven VFCs were differentially expressed in the crossbred lambs (p < 0.05). Hybrid sires affected the MFCs, FAC, and VFCs of the F1 lambs, thus providing a reference for high-quality mutton production.

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“…Galli et al (2008) [29] reported that cooking loss was unchanged with the increasing age of cull cows, which is consistent with our results. However, another recent study [37] showed that age altered the cooking loss of beef from cull cows and this influence depends on different beef cuts. In the current study, dietary treatment has no effect on the physical properties of beef except for cooking loss.…”

Section: Discussionmentioning

confidence: 97%

Effects of Age and Rice Straw Inclusion Levels in the Diet of Yiling Cull Cows on Growth Performance, Meat Quality, and Antioxidant Status of Tissues

Qiu

Qin

Chen

et al. 2021

Animals

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The objectives of this study were to investigate the effects of age and dietary straw levels on growth performance, carcass and meat traits, as well as tissue antioxidant status of Yiling cull cows. Twenty-four Yiling cull cows were arranged in a 2 × 2 factorial design: two age classes consisting of younger cull cows (YCC; appearing with three or four pairs of permanent teeth) and older cull cows (OCC; worn out teeth); two dietary treatments consisting of lower and higher rice straw levels (LRS and HRS; providing 0.7 kg/d and 1.2 kg/d rice straw per head based on air-dry basis, respectively). Cows were fed twice a day. Straw was offered at half of the predetermined weight each meal; concentrate was separately supplied ad libitum. After 300 d of feeding, final body weight (BW), total BW gain, average daily gain and gain:feed intake were higher (p < 0.01) in the YCC group than in the OCC group. Total dry matter intake was higher (p = 0.03) in the HRS group than in the LRS group, but neutral detergent fiber apparent digestibility was negatively affected (p = 0.01) by increased straw levels. Decreased C15:0, C17:0, C20:5n3c, and saturated fatty acids (SFAs) proportion as well as increased C18:1n9c and monounsaturated fatty acids (MUFAs) proportion in meat from YCC with HRS diet were observed as compared to that in meat from YCC with LRS diet (p < 0.05). Meat from HRS group had higher (p = 0.04) C18:3n3c proportion than meat from LRS group. No significant differences (p > 0.05) were found for meat quality attributes except for cooking loss, which was higher (p = 0.02) in the HRS group than in the LRS group. Both YCC group and HRS group had higher (p < 0.05) cold carcass weight compared to OCC group and LRS group. Moreover, catalase activity of liver tissue was higher (p = 0.045) in YCC than in OCC, while superoxide dismutase activity of muscle tissue was higher (p = 0.01) in LRS than in HRS. Based on results, we concluded that younger age and feeding high-level straw can improve the finishing performance of Yiling cull cows.

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Relationship between meat quality and intramuscular collagen characteristics of muscles from calf-fed, yearling-fed and mature crossbred beef cattle

Cited by 19 publications

References 78 publications

An Investigation on the Influence of Various Biochemical Tenderness Factors on Eight Different Bovine Muscles

An Investigation on the Influence of Various Biochemical Tenderness Factors on Eight Different Bovine Muscles

Effects of Sheep Sires on Muscle Fiber Characteristics, Fatty Acid Composition and Volatile Flavor Compounds in F1 Crossbred Lambs

Effects of Age and Rice Straw Inclusion Levels in the Diet of Yiling Cull Cows on Growth Performance, Meat Quality, and Antioxidant Status of Tissues

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