The Quality Changes and Proteomic Analysis of Cattle Muscle Postmortem during Rigor Mortis

Ding, Zhenjiang; Wei, Qichao; Liu, Chunmei; Zhang, Hong; Huang, Feng

doi:10.3390/foods11020217

Cited by 19 publications

(13 citation statements)

References 47 publications

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“…The muscle tissue enters rigor mortis after slaughter, because the muscles can no longer relax when the supply of ATP is exhausted, markedly decreasing muscle elasticity and increasing its hardness. The subsequent decrease in meat hardness/rigor is caused by proteolytic autolysis of the muscle proteins, combined at the later stage of storage with microbial proteolysis [ 55 , 56 , 57 ]. The decrease in hardness values of PS-L+, PS+L- and PS+L+ was slower than in the control, partly because the carrageenan film had higher air permeability than the plastic wrap, allowing gas exchange with the outside environment and greater water loss from the pork.…”

Section: Resultsmentioning

confidence: 99%

Effective Preservation of Chilled Pork Using Photodynamic Antibacterial Film Based on Curcumin-β-Cyclodextrin Complex

et al. 2023

Polymers

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A biodegradable photodynamic antibacterial film (PS-CF) was prepared using the casting method, with κ-Carrageenan (κ-Car) as the film-forming substrate and curcumin-β-cyclodextrin (Cur-β-CD) complex as photosensitizer. Chilled pork samples were coated with PS-CF and stored at 4 °C to investigate the effects of PS-CF combined with LED light irradiation (425 nm, 45 min) (PS+L+) on pork preservation during 10 days of storage. The total viable count (TVC) of bacteria, total volatile basic nitrogen value (TVB-N) and the pH of pork treated with PS+L+ were all lower than the control, and the water-holding capacity (WHC) was higher. Ten days later, the TVB-N value was 12.35 ± 0.57 mg/100 g and the TVC value was 5.78 ± 0.17 log CFU/g, which was within the acceptable range. Sensory evaluation determined that the color, odor, and overall acceptability of pork treated with PS+L+ were significantly better than the control. These findings suggest that PS+L+ treatment effectively extended the shelf life of chilled pork from ~4–5 to 10 days. Correlation analysis showed that the sensory quality of the chilled pork significantly correlated with total bacterial counts, TVB-N and thiobarbituric acid reactive substances (TBARS) (p < 0.05), suggesting that these biomarkers could be used as standard indicators for evaluating the freshness of chilled pork. These findings demonstrate the effectiveness of Cur-β-CD photodynamic antibacterial film for the preservation of chilled pork and provide a theoretical basis for the application of the film for the preservation of fresh food in general.

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Section: Resultsmentioning

confidence: 99%

Effective Preservation of Chilled Pork Using Photodynamic Antibacterial Film Based on Curcumin-β-Cyclodextrin Complex

et al. 2023

Polymers

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“…Furthermore, meat redness and hue angle measured 24 h post-mortem linearly declined, which could be attributable to the exposure of the meat to oxygen upon storage that triggers oxidative metabolism, and as such, produces free radical by-products that ultimately cause myoglobin oxidation resulting in brown pigment metmyoglobin 35 . Meat pH is mostly associated with the biochemistry condition of the muscle at the point of slaughter, which causes rigor mortis to occur 36 . Chan et al 37 identified a link between meat pH and color, with lighter meat indicating a low pH value and dark meat indicating a high pH value.…”

Section: Discussionmentioning

confidence: 99%

Effect of dietary olive (Olea europea) pomace on productive performance, and physiological and meat quality parameters in Jumbo quail

Hlatshwayo

Mnisi

Egbu

2023

Sci Rep

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High levels of dietary fiber could restrict the inclusion of olive (Olea europea L.) pomace (OP) as a source of energy and bioactive compounds in Jumbo quail (Coturnix sp.) diets. In this study, the optimum inclusion level of dietary OP on growth and carcass performance, serum biochemistry, and meat quality parameters in Jumbo quail was investigated. One-week-old Jumbo quail (350; 28.9 ± 1.29 g live-weight) were reared on a standard mash grower diet with 0 (OP0), 100 (OP10), 150 (OP15), 200 (OP20), and 250 g/kg (OP25) OP for five weeks. The experimental diets were randomly allocated to 35 pens (experimental units) with seven replicates each. Overall body weight gain in Jumbo quail fed with diets OP20 and OP25 was lower (p < 0.001) than those fed diets OP0 and OP10. Including dietary OP had no effect on the overall gain-to-feed ratio, serum biochemistry, and internal organs but linearly reduced carcass yields. Diet OP25 promoted a higher (p < 0.022) meat hue angle value than the other diets. The inclusion of OP beyond 150 g/kg compromised growth and carcass performance, and altered some meat color attributes, but had no influence on serum biochemistry, and internal organs of the Jumbo quail.

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“…A higher degree of MLC2 break down was found in beef aged with the M. flavus biostarter. According to Picard et al [ 44 ], Sierra et al [ 45 ], and Ding et al [ 46 ], the degree of degradation of those proteins (MLC2) is one of the indicators associated with the beef myofibrillar proteins’ effective proteolysis, particularly related to the tenderness of meat.…”

Section: Discussionmentioning

confidence: 99%

Fungal Biostarter Effect on the Quality of Dry-Aged Beef

Przybylski

Jaworska

Płecha

et al. 2023

Foods

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Meat aging is a process consisting of its storage in specific conditions which leads to an increase in its organoleptic qualities. The most common method of meat aging is the wet vacuum-bag based method, whereas the traditional method, called dry-aging, involves keeping meat at a low temperature for an extended time. However, this process is characterized by low repeatability of the results. Therefore, different approaches to stabilize the process are tested. The aim of this study was to analyze the influence of the Mucor flavus biostarter on the physicochemical characteristics and sensory quality of dry-aged beef (DAB). We hypothesized that a fungal biostarter positively influences the quality of DAB and stabilizes the dry-aging process. Meat control samples (N = 7) and samples inoculated with the Mucor flavus biostarter (N = 7), originating from 14 individuals crossbred from Holstein-Friesian cows with bulls of meat breeds, were put into the dry-aging fridge (DryAger, Bad Saulgau, Germany) for 28 days. The physicochemical parameters (pH, color parameters, WHC, GP (glycolytic potential), chemical composition of muscle, the content of malondialdehyde, shear force), muscular protein proteolysis (SDS-PAGE), sensory quality, and microbial composition of DAB were assessed after aging. The results showed a significant effect of the fungal biostarter on pH increase (0.25 units), and light myosin chain proteolysis (approximately 16%) as well as improvement of sensory quality (e.g., acceptability was improved by one unit in an applied scale 1–9). All together, the M. flavus-based biostarter was shown to increase the quality of DAB.

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The Quality Changes and Proteomic Analysis of Cattle Muscle Postmortem during Rigor Mortis

Cited by 19 publications

References 47 publications

Effective Preservation of Chilled Pork Using Photodynamic Antibacterial Film Based on Curcumin-β-Cyclodextrin Complex

Effective Preservation of Chilled Pork Using Photodynamic Antibacterial Film Based on Curcumin-β-Cyclodextrin Complex

Effect of dietary olive (Olea europea) pomace on productive performance, and physiological and meat quality parameters in Jumbo quail

Fungal Biostarter Effect on the Quality of Dry-Aged Beef

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