Sorting for beef tenderness using high performance liquid chromatography and capillary electrophoresis: A research note

Meat Science

Volumn 72, Issue 3, 2006, Pages 574-580

  Patel, J R ^a   Solomon, M B ^a   Fahrenholz, T ^a   Paroczay, E ^a  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

Aging; Beef; Capillary electrophoresis; High performance liquid chromatography; Tenderness

Indexed keywords

EID: 28844459012     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2005.07.011     Document Type: Article

References (27)

1. AMSA Research guidelines for cookery, sensory evaluation and instrumental tenderness measurements of fresh meat 1995 American Meat Science Association and National Live Stock and Meat Board Chicago, IL
2. Casserly, U., Stoeva, S., Voelter, W., Healy, A., Troy, D. G. (1998). Sequence analysis of the 110 kDa myofibrillar protein fragment. In Proceedings 44th international congress of meat science and technology, Barcelona, Spain (pp. 726-727).
3. G.H. Geesink, and M. Koohmaraie Postmortem proteolysis and calpain/calpastatin activity in callipyge and normal lamb biceps femoris during extended postmortem storage Journal of Animal Science 77 1999 1490 1501
4. E.J. Huff-Lonergan, and S.M. Lonergan Postmortem mechanisms of meat tenderization: The roles of the structural proteins and the calpain system Y.L. Xiong C.-T. Hao F. Shahidi Quality attributes of muscle foods 1999 Kluwer New York 229 251
5. I.H. Hwang, B.Y. Park, S.H. Cho, and J.M. Lee Effects of muscle shortening and proteolysis on Warner-Bratzler shear force in beef longissimus and semitendinosus Meat Science 68 2004 497 505
6. M.A. Ilian, A.E. Bekhit, and R. Bickerstaffe The relationship between meat tenderization, myofibril fragmentation and autolysis of calpain 3 during postmortem aging Meat Science 66 2004 387 397
7. T. Kolczak, E. Pospiech, K. Palka, and J. Lacki Changes of myofibrillar and centrifugal drip proteins and shear force of psoas major and minor and semitendinosus muscles from calves, heifers and cows during post-mortem ageing Meat Science 64 2003 69 75
8. M. Koohmaraie Muscle proteinases and meat aging Meat Science 36 1994 93 104
9. M. Koohmaraie Biochemical factors regulating the toughening and tenderization processes of meat Meat Science 43 1996 S193 S201
10. Koohmaraie, M., Wheeler, T. L., Shackelford, S. D. (1995). Beef tenderness: Regulation and prediction. In Proceedings of CSIRO Meat '94 (Vol. A4, pp. 1-20).
11. L. Kristensen, M. Therkildsen, and P. Ertbjerg A capillary electrophoresis method to study postmortem proteolysis in relation to pork tenderness Journal of Food Chemistry 51 2003 5895 5899
12. R.L. Lametsch, A. Karlsson, K. Rosenvold, H.J. Anderson, P. Roepstorff, and E. Bendixen Postmortem proteome changes of porcine muscle related to tenderness Journal of Agricultural and Food Chemistry 51 2003 6992 6997
13. S.M. Lonergan, E. Huff-Lonergan, B.R. Wiegand, and L.A. Kriese-Anderson Postmortem proteolysis and tenderization of strip loin steaks from Brangus cattle Journal of Muscle Foods 12 2001 121 136
14. D.G. Morgan, J.W. Savell, D.S. Hale, R.K. Miller, D.B. Griffin, and H.R. Cross National beef tenderness survey Journal of Animal Science 69 1991 3274 3283
15. S. Muroya, S. Kitamura, S. Tanabe, T. Nishimura, I. Nakajima, and K. Chikuni N-terminal amino acid sequences of troponin T fragments, including 30 kDa one, produced during postmortem aging of bovine longissimus muscle Meat Science 67 2004 19 24
16. Y. Nakai, T. Nishimura, M. Shimizu, and S. Arai Effects of freezing on the proteolysis of beef during storage at 4 °C Bioscience, Biotechnology and Biochemistry 59 1997 2255 2258
17. T.M. Ngapo, and M. Alexander Capillary gel electrophoresis versus SDS-PAGE of exudates from fresh pork Meat Science 53 1999 145 148
18. G.R. O'Halloran, D.J. Troy, and D.J. Buckley The relationship between early post-mortem pH and the tenderization of beef muscles Meat Science 45 1997 239 251
19. L.J. Rowe, K.R. Maddock, S.M. Lonergan, and E. Huff-Lonergan Desmin degradation influences water-holding capacity and tenderness in fresh pork Journal of Animal Science 79 Suppl. 1 2001 20
20. J.C. Sawdy, S.A. Kaiser, N.R. St-Pierre, and M.P. Wick Myofibrillar 1-D fingerprints and myosin heavy chain MS analyses of beef loins at 36 h postmortem correlate with tenderness at 7 days Meat Science 67 2004 421 426
21. A.M. Spanier, and R.D. Romanowski A potential index for assessing the tenderness of hydrodynamic pressure (HDP)-treated beef strip loins Meat Science 56 2000 193 202
22. S. Stoeva, C.E. Byrne, A.M. Mullen, D.J. Troy, and W. Voelter Isolation and identification of proteolytic fragments from TCA soluble extracts of bovine M. longissimus dorsi Food Chemistry 69 2000 365 370
23. R.G. Taylor, G.H. Geesink, V.F. Thompson, M. Koohmaraie, and D.E. Goll Is Z-disk degradation responsible for postmortem tenderization? Journal of Animal Science 73 1995 1351 1367
24. O.E. Tsitsilonis, S. Stoeva, H. Echner, A. Balafas, L. Margomenou, and H.L. Katsoulas A skeletal muscle troponin T specific ELISA based on the use of an antibody against the soluble troponin T (16-31) fragment Journal of Immunological Methods 268 2002 141 148
25. W. Voelter, S. Stoeva, H. Echner, A. Beek, J. Schuetz, and R. Lehmann Analytical tools for rapid, sensitive, quantitative identification of potential meat markers Journal fur Praktische Chemie 342 2000 179 191
26. T.L. Wheeler, and M. Koohmaraie The extent of proteolysis is independent of sarcomere length in lamb longissimus and psoas major Journal of Animal Science 77 1999 2444 2451
27. Y.L. Xiong, and A.F. Anglemier Gel electrophoretic analysis of the protein changes in ground beef stored at 2 °C Journal of Food Science 54 1989 287 290