Underlying connections between the redox system imbalance, protein oxidation and impaired quality traits in pale, soft and exudative (PSE) poultry meat

Carvalho, Rafael H.; Ida, Elza Iouko; Madruga, Marta Suely; Martı́nez, Servet; Shimokomaki, Massami; Estévez, Mario

doi:10.1016/j.foodchem.2016.07.182

Cited by 88 publications

(100 citation statements)

References 35 publications

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“…Protein carbonylzation is caused by the reaction of lysine with lipid di‐aldehydic of peroxidation products . However, the protein sulfhydryls loss is caused by the oxidation of cysteine sulfhydryl groups to form disulfide bonds that induce protein cross‐linking . The assessment of protein oxidation was carried out during the storage period by measuring carbonyls generation and the loss of sulfhydryls.…”

Section: Discussionmentioning

confidence: 99%

Dietary lycopene powder improves meat oxidative stability in Hu lambs

Hopkins

et al. 2018

J Sci Food Agric

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Section: Discussionmentioning

confidence: 99%

Dietary lycopene powder improves meat oxidative stability in Hu lambs

Hopkins

et al. 2018

J Sci Food Agric

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“…Appearance, texture and flavor are the most appreciated quality traits by consumers of chicken meat (Carvalho et al., ; Estévez, ). The muscle tissue degeneration undergone during the onset of the myopathies under study has a straightforward influence on the relevant sensory traits, namely color and texture.…”

Section: Impact Of Wb Ws and Sm On Meat Qualitymentioning

confidence: 99%

Wooden‐Breast, White Striping, and Spaghetti Meat: Causes, Consequences and Consumer Perception of Emerging Broiler Meat Abnormalities

Petracci

Soglia

Madruga

et al. 2019

Comp Rev Food Sci Food Safe

277

325

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Ten years ago, the occurrence of macroscopic defects in breasts muscles from fast‐growing broilers challenged producers and animal scientists to label and characterize myopathies wholly unknown. The distinctive white striations in breasts affected by white striping disorder, the presence of out‐bulging and pale areas of hardened consistency in the so‐called wooden breast, and the separation of the fiber bundles in breasts labelled as spaghetti meat, made these myopathies easily identified in chicken carcasses. Yet, the high incidence of these myopathies and the increasing concern by producers and retailers led to an unprecedented flood of questions on the causes and consequences of these abnormal chicken breasts. This review comprehensively collects the most relevant information from studies aimed to understand the pathological mechanisms of these myopathies, their physicochemical and histological characterization and their impact on meat quality and consumer's preferences. Today, it is known that the occurrence is linked to fast‐growth rates of the birds and their large breast muscles. The muscle hypertrophy along with an unbalanced growth of supportive connective tissue leads to a compromised blood supply and hypoxia. The occurrence of oxidative stress and mitochondrial dysfunction leads to lipidosis, fibrosis, and overall myodegeneration. Along with the altered appearance, breast muscles affected by the myopathies display poor technological properties, impaired texture properties, and reduced nutritional value. As consumer's awareness on the occurrence of these abnormalities and the concerns on animal welfare arise, efforts are made to inhibit the onset of the myopathies or alleviate the severity of the symptoms. The lack of fully effective dietary strategies leads scientists to propose whether “slow” production systems may alternatively provide with poultry meat free of these myopathies.

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“…By similar mechanisms, the tenderness and juiciness as well as water‐holding capacity of meat decrease with increasing protein oxidation in meat after the slaughter. This was attributed to the decrease in the activity of the peptidase calpain in meat through oxidation and myosin crosslinking . Cystine is the main crosslink in oxidized meat products .…”

Section: The Impact Of Protein Oxidation On Food Qualitymentioning

confidence: 99%

The Chemistry of Protein Oxidation in Food

2019

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Oxidation is one of the deterioration reactions of proteins in food, the importance of which is comparable to others such as Maillard, lipation, or protein‐phenol reactions. While research on protein oxidation has led to a precise understanding of the processes and consequences in physiological systems, knowledge about the specific effects of protein oxidation in food or the role of “oxidized” dietary protein for the human body is comparatively scarce. Food protein oxidation can occur during the whole processing axis, from primary production to intestinal digestion. The present review summarizes the current knowledge and mechanisms of food protein oxidation from a chemical, technological, and nutritional–physiological viewpoint and gives a comprehensive classification of the individual reactions. Different analytical approaches are compared, and the relationship between oxidation of food proteins and oxidative stress in vivo is critically evaluated.

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Underlying connections between the redox system imbalance, protein oxidation and impaired quality traits in pale, soft and exudative (PSE) poultry meat

Cited by 88 publications

References 35 publications

Dietary lycopene powder improves meat oxidative stability in Hu lambs

Dietary lycopene powder improves meat oxidative stability in Hu lambs

Wooden‐Breast, White Striping, and Spaghetti Meat: Causes, Consequences and Consumer Perception of Emerging Broiler Meat Abnormalities

The Chemistry of Protein Oxidation in Food

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