Factors regulating lamb longissimus tenderness are affected by age at slaughter

Meat Science

Volumn 68, Issue 4, 2004, Pages 635-640

  Veiseth, E ^a   Shackelford, S D ^b   Wheeler, T L ^b   Koohmaraie, M ^b  

^a NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

^b AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

Calpains; Calpastatin; Collagen; Proteolysis; Sarcomere; WBSF

Indexed keywords

CALPAINS; CALPASTATIN; PROTEOLYSIS; SARCOMERE; WARNER-BRATZLER SHEAR FORCE (WBSF);

CENTRIFUGATION; COLLAGEN; COMPOSITION; DEGRADATION; FORCE MEASUREMENT; REFRIGERATION; SHEAR STRESS; TISSUE; TOUGHNESS;

MEATS;

LAMB; OVIS; OVIS ARIES;

EID: 4043126640     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2004.05.015     Document Type: Article

References (36)

1. Avery N.C., Sims T.J., Warkup C., Bailey A.J. Collagen cross-linking in porcine M. longissimus lumborum: Absence of a relationship with variation in texture at pork weight. Meat Science. 42:1996;355-369.
2. Bouton P.E., Harris P.V., Shorthose W.R., Baxter R.I. A comparison of the effects of aging, conditioning and skeletal restraint on the tenderness of mutton. Journal of Food Science. 38:1973;932-937.
3. Cross H.R., West R.L., Dutson T.R. Comparison of methods for measuring sarcomere length in beef semitendinosus muscle. Meat Science. 5:1981;261-266.
4. Dikeman M.E., Reddy G.B., Arthaud V.H., Tuma H.J., Koch R.M., Mandigo R.W., Axe J.B. Longissimus muscle quality, palatability and connective tissue histological characteristics of bulls and steers fed different energy levels and slaughtered at four ages. Journal of Animal Science. 63:1986;92-101.
5. Duckett S.K., Snowder G.D., Cockett N.E. Effect of the callipyge gene on muscle growth, calpastatin activity, and tenderness of three muscles across the growth curve. Journal of Animal Science. 78:2000;2836-2841.
6. Geesink G.H., Koohmaraie M. Effect of calpastatin on degradation of myofibrillar proteins by μ-calpain under postmortem conditions. Journal of Animal Science. 77:1999;2685-2692.
7. Geesink G.H., Koohmaraie M. 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.
8. Goll D.E., Taylor R.G., Christiansen J.A., Thompson V.F. Role of proteinases and protein turnover in muscle growth and meat quality. Proceedings of the Reciprocal Meat Conference. 44:1991;25-33.
9. Gothard R.H., Mullens A.M., Boulware R.F., Hansard S.L. Histological studies of post-mortem changes in sarcomere length as related to bovine muscle tenderness. Journal of Food Science. 31:1966;825.
10. Herring H.K., Cassens R.G., Suess G.G., Brungardt V.H., Briskey E.J. Tenderness and associated characteristics of stretched and contracted bovine muscles. Journal of Food Science. 32:1967;317-323.
11. Hiner R.L., Hankins O.G. The tenderness of beef in relation to different muscles and age in the animal. Journal of Animal Science. 9:1950;347-353.
12. 2+-dependent protease activities by hydrophobic and ion-exchange chromatography. Journal of Animal Science. 68:1990;659-665.
13. Koohmaraie M. Muscle proteinases and meat aging. Meat Science. 36:1994;93-104.
14. Koohmaraie M. Biochemical factors regulating the toughening and tenderization processes of meat. Meat Science. 43:1996;S193-S201.
15. Koohmaraie M., Doumit M.E., Wheeler T.L. Meat toughening does not occur when rigor shortening is prevented. Journal of Animal Science. 74:1996;2935-2942.
16. 2+-dependent proteases, their inhibitor and myofibril fragmentation. Meat Science. 19:1987;187-196.
17. 644,969 on muscle growth, endogenous proteinase activities, and postmortem proteolysis in wether lambs. Journal of Animal Science. 69:1991;4823-4835.
18. Koohmaraie M., Shackelford S.D., Wheeler T.L., Lonergan S.M., Doumit M.E. A muscle hypertrophy condition in lamb (callipyge): Characterization of effects on muscle growth and meat quality traits. Journal of Animal Science. 73:1995;3596-3607.
19. Koolmees P.A., Korteknie F., Smulders F.J.M. Accuracy and utility of sarcomere length assessment by laser diffraction. Food Microstructure. 5:1986;71-76.
20. Kretchmar D.H., Hathaway M.R., Epley R.J., Dayton W.R. Alterations in postmortem degradation of myofibrillar proteins in muscle of lambs fed a β-adrenergic agonist. Journal of Animal Science. 68:1990;1760-1772.
21. Northcutt J.K., Pringle T.D., Dickens J.A., Buhr R.J., Young L.L. Effects of age and tissue type on the calpain proteolytic system in turkey skeletal muscle. Poultry Science. 77:1998;367-372.
22. Ou B.R., Forsberg N.E. Determination of skeletal muscle calpain and calpastatin activities during maturation. American Journal of Physiology. 261:1991;E677-E683.
23. Ou B.R., Meyer H.H., Forsberg N.E. Effects of age and castration on activities of calpains and calpastatin in sheep skeletal muscle. Journal of Animal Science. 69:1991;1919-1924.
24. Reagan J.O., Carpenter Z.L., Smith G.C. Age-related traits affecting the tenderness of the bovine longissimus muscle. Journal of Animal Science. 43:1976;1198-1205.
25. Shackelford S.D., Wheeler T.L., Koohmaraie M. The effects of in utero exposure of lambs to a β-adrenergic agonist on prenatal and postnatal muscle growth, carcass cutability, and meat tenderness. Journal of Animal Science. 73:1995;2986-2993.
26. Smith G.C., Dutson T.R., Hostetler R.L., Carpenter Z.L. Fatness, rate of chilling and tenderness of lamb. Journal of Food Science. 41:1976;748-756.
27. Stromer M.H., Goll D.E., Roth L.E. Morphology of rigor-shortened bovine muscle and the effect of trypsin on pre- and postrigor myofibrils. Journal of Cell Biology. 34:1967;431.
28. Veiseth E., Shackelford S.D., Wheeler T.L., Koohmaraie M. Effect of postmortem storage on μ-calpain and m-calpain in ovine skeletal muscle. Journal of Animal Science. 79:2001;1502-1508.
29. Veiseth E., Shackelford S.D., Wheeler T.L., Koohmaraie M. Indicators of tenderization are detectable by 12 h postmortem in ovine longissimus. Journal of Animal Science. 82:2004;1428-1436.
30. Weller M., Galgan M.W., Jacobson M. Flavor and tenderness of lamb as influenced by age. Journal of Animal Science. 21:1962;927-929.
31. Wheeler T.L., Koohmaraie M. Prerigor and postrigor changes in tenderness of ovine longissimus muscle. Journal of Animal Science. 72:1994;1232-1238.
32. Wheeler T.L., Koohmaraie M. The extent of proteolysis is independent of sarcomere length in lamb longissimus and psoas major. Journal of Animal Science. 77:1999;2444-2451.
33. Wheeler T.L., Shackelford S.D., Koohmaraie M. Cooking and palatability traits of beef longissimus steaks cooked with a belt grill or an open hearth electric broiler. Journal of Animal Science. 76:1998;2805-2810.
34. Wheeler T.L., Shackelford S.D., Koohmaraie M. Technical note: Sampling methodology for relating sarcomere length, collagen concentration, and the extent of postmortem proteolysis to beef and pork longissimus tenderness. Journal of Animal Science. 80:2002;982-987.
35. Wheeler T.L., Shackelford S.D., Koohmaraie M. Variation in proteolysis, sarcomere length, collagen content, and tenderness among major pork muscles. Journal of Animal Science. 78:2000;958-965.
36. Whipple G., Koohmaraie M. Effects of lamb age, muscle type, and 24-h activity of endogenous proteinases on postmortem proteolysis. Journal of Animal Science. 70:1992;798-804.