Contribution of genetic influences to animal-to-animal variation in myoglobin content and beef lean color stability

Journal of Animal Science

Volumn 88, Issue 3, 2010, Pages 1160-1167

  King, D A ^a   Shackelford, S D ^a   Kuehn, L A ^a   Kemp, C M ^a   Rodriguez, A B ^b   Thallman, R M ^a   Wheeler, T L ^a  

^a U S MEAT ANIMAL RESEARCH CENTER   (United States)

^b UNIVERSITY OF LEÓN   (Spain)

Author keywords

Beef; Breed; Color stability; Genetics; Heritability

Indexed keywords

METMYOGLOBIN; MYOGLOBIN;

ANIMAL; ARTICLE; CATTLE; CHEMISTRY; COLOR; FEMALE; GENETIC VARIABILITY; GENETICS; MALE; MEAT; QUANTITATIVE TRAIT; SKELETAL MUSCLE; STANDARD;

ANIMALS; CATTLE; COLOR; FEMALE; GENETIC VARIATION; MALE; MEAT; METMYOGLOBIN; MUSCLE, SKELETAL; MYOGLOBIN; QUANTITATIVE TRAIT, HERITABLE;

ANIMALIA;

EID: 77649126659     PISSN: 00218812     EISSN: 15253163     Source Type: Journal    
DOI: 10.2527/jas.2009-2544     Document Type: Article

References (39)

1. Bekhit, A. D., and C. Faustman. 2005. Metmyoglobin reducing activity. Meat Sci. 71:407-439.
2. Bekhit, A. D., G. H. Geesink, M. A. Ilian, J. D. Morton, R. Sedcole, and R. Bickerstaffe. 2003. Particulate myoglobin reducing activity and its relationship with meat color. J. Agric. Food Chem. 51:6026-6035.
3. Bendall, J. R. 1973. Postmortem changes in muscle. Pages 243-309 in Structure and Function of Muscle. Vol. 2. G. H. Bourne, ed. Academic Press, New York, NY.
4. Boldman, K. G., L. A. Kriese, L. D. Van Vleck, C. P. Van Tassel, and S. D. Kachman. 1995. A manual for the use of MTDFREML. A set of programs to obtain estimates of variance and covariances (Draft). USDA, ARS, Lincoln, NE.
5. Casas, E., S. D. Shackelford, J. W. Keele, M. Koohmaraie, T. P. L. Smith, and R. T. Stone. 2003. Detection of quantitative trait loci for growth and carcass composition in cattle. J. Anim. Sci. 81:2976-2983.
6. Casas, E., S. N. White, D. G. Riley, T. P. L. Smith, R. A. Brenneman, T. A. Olson, D. D. Johnson, S. W. Coleman, G. L. Bennett, and C. C. Jr. Chase. 2005. Assessment of single nucleotide polymorphisms in genes residing on chromosomes 14 and 29 for association with carcass composition traits in Bos indicus cattle. J. Anim. Sci. 83:13-19.
7. Cuvelier, C., A. Clingquart, J. F. Hocquette, J. F. Cabaraux, I. Dufrasne, L. Istasse, and J. L. Hornick. 2006. Comparison of composition and quality traits of meat from young finishing bulls from Belgian Blue, Limousin, and Aberdeen Angus breeds. Meat Sci. 74:522-531.
8. Echevarne, C., M. Renerre, and R. Labas. 1990. Metmyoglobin reductase activity in bovine muscles. Meat Sci. 27:161-172.
9. Faustman, C., and R. G. Cassens. 1990. The biochemical basis for discoloration in fresh meat: A review. J. Muscle Foods 1:217-243.
10. Faustman, C., and R. G. Cassens. 1991. The effect of cattle breed and muscle type on discoloration and various biochemical parameters in fresh beef. J. Anim. Sci. 69:184-193.
11. Giardina, B., P. Ascenzi, M. E. Clementi, G. De Sanctis, M. Rizzi, and M. Coletta. 1996. Functional modulation by lactate of myoglobin. A monomeric allosteric hemoprotein. J. Biol. Chem. 271:16999-17001.
12. Hood, D. E. 1980. Factors affecting the rate of metmyoglobin accumulation in pre-packaged beef. Meat Sci. 4:247-265.
13. Hunt, M. C., J. C. Acton, R. C. Benedict, C. R. Calkins, D. P. Cornforth, L. E. Jeremiah, D. G. Olson, C. P. Salm, J. W. Savell, and S. D. Shivas. 1991. Guidelines for meat color evaluation. Appendix to Proc. Recip. Meat Conf. 44:1-17.
14. Hunt, M. C. and R. A. Mancini. 2009. Colour stability of fresh meat. Proc. Int. Congr. Meat Sci. Technol. 55:PS8.03.
15. Hunt, M. C., O. Sørheim, and E. Slinde. 1999. Color and heat denaturation of myoglobin forms in ground beef. J. Food Sci. 64:847-851.
16. Johnston, D. M., D. F. Stewart, W. G. Moody, J. Boling, and J. D. Kemp. 1975. Effect of breed and time on feed on the size and distribution of beef muscle fiber types. J. Anim. Sci. 40:613-620.
17. Kim, Y. H., M. C. Hunt, R. A. Mancini, M. Seyfert, T. M. Loughin, D. H. Kropf, and S. Smith. 2006. Mechanism for lactate-color stabilization in injection-enhanced beef. J. Agric. Food Chem. 54:7856-7862.
18. Lanari, M. C., and R. G. Cassens. 1991. Mitochondrial activity and beef muscle color stability. J. Food Sci. 56:1476-1479.
19. Lawrence, T. E., M. E. Dikeman, M. C. Hunt, C. L. Kastner, and D. E. Johnson. 2004. Effects of enhancing beef longissimus with phosphate plus salt, or calcium lactate plus non-phosphate water binders plus rosemary extract. Meat Sci. 67:129-137.
20. Ledward, D. A. 1985. Post-slaughter influence on the formation of metmyoglobin in beef muscles. Meat Sci. 15:149-171.
21. Mancini, R. A., and M. C. Hunt. 2005. Current research in meat color: 51st International Congress of Meat Sci. and Technology (ICoMST). Meat Sci. 71:100-121.
22. Mancini, R. A., and R. Ranianathan. 2008. Sodium lactate influences myoglobin redox stability in vitro. Meat Sci. 78:529-532.
23. Mancini, R. A., M. Seyfert, and M. C. Hunt. 2008. Effects of data expression, sample location, and oxygen partial pressure on initial nitric oxide metmyoglobin formation and metmyoglobinreducing-activity measurement in beef muscle. Meat Sci. 79:244-251.
24. May, M. L., M. E. Dikeman, and R. Schalles. 1977. Longissimus muscle histological characteristics of Simmental × Angus, Hereford × Angus, and Limousin × Angus crossbred steers as related to carcass composition and meat palatability traits. J. Anim. Sci. 44:571-580.
25. McKenna, D. R., P. D. Mies, B. E. Baird, K. D. Pfeiffer, J. W. Ellebracht, and J. W. Savell. 2005. Biochemical and physical factors affecting discoloration characteristics of 19 bovine muscles. Meat Sci. 70:665-682.
26. NAMP. 2003. Meat Buyers Guide. Natl. Assoc. Meat Purveyors, Reston, VA.
27. Newcom, D. W., K. J. Stalder, T. J. Baas, R. N. Goodwin, F. C. Parrish, and B. R. Wiegand. 2004. Breed differences and genetic parameters of myoglobin concentration in porcine longissimus muscle. J. Anim. Sci. 82:2264-2268.
28. O'Keefe, M., and D. E. Hood. 1982. Biochemical factors influencing metmyoglobin formation on beef from muscles of differing colour stability. Meat Sci. 7:209-228.
29. Ozawa, S., T. Mitsuhashi, M. Mitsumoto, S. Matsumoto, N. Itoh, K. Itagaki, Y. Kohno, and T. Dohgo. 2000. The characteristics of muscle fiber types of longissimus thoracis muscle their influences on the quantity and quality of meat from Japanese Black steers. Meat Sci. 54:65-70.
30. Renerre, M., and R. Labas. 1987. Biochemical factors influencing metmyoglobin formation in beef muscles. Meat Sci. 19:151-165.
31. Sammel, L. M., M. C. Hunt, D. H. Kropf, K. A. Hachmeister, C. L. Kastner, and D. E. Johnson. 2002. Influence of chemical characteristics of beef inside and outside semimembranosus on color traits. J. Food Sci. 67:1323-1330.
32. Seyfert, M., M. C. Hunt, R. A. Mancini, K. A. Hachmeister, D. H. Kropf, J. A. Unruh, and T. M. Loughin. 2005. Beef knuckle hot boning and modified atmosphere packaging influence properties of injection-enhanced beef round muscles. J. Anim. Sci. 83:686-693.
33. Seyfert, M., R. A. Mancini, M. C. Hunt, J. Tang, C. Faustman, and M. Garcia. 2006. Color stability, reducing activity, and cytochrome c oxidase activity of five bovine muscles. J. Agric. Food Chem. 54:8919-8925.
34. Talmant, A., and G. Monin. 1986. Activities of metabolic and contractile enzymes in 18 bovine muscles. Meat Sci. 18:23-40.
35. Warriss, P. D. 1979. The extraction of haem pigments from fresh meat. J. Food Technol. 14:75-80.
36. Watts, B. M., J. Kendrick, M. W. Zipser, B. K. Hutchins, and B. Saleh. 1966. Enzymatic reducing pathways in meat. J. Food Sci. 31:855-861.
37. Westell, R. A., R. L. Quaas, and L. D. Van Vleck. 1988. Genetic groups in an animal model. J. Dairy Sci. 71:1310-1318.
38. Wheeler, T. L., L. V. Cundiff, S. D. Shackelford, and M. Koohmaraie. 2005. Characterization of biological types of cattle (Cycle VII): Carcass, yield, and longissimus palatability traits. J. Anim. Sci. 83:196-207.
39. White, S. N., E. Casas, M. F. Allan, J. W. Keele, W. M. Snelling, T. L. Wheeler, S. D. Shackelford, M. Koohmaraie, and T. P. L. Smith. 2007. Evaluation in beef cattle of six deoxyribonucleic acid markers developed for dairy traits reveals an osteopontin polymorphism associated with postweaning growth. J. Anim. Sci. 85:1-10.