High pre rigor temperature limits the ageing potential of beef that is not completely overcome by electrical stimulation and muscle restraining

Meat Science

Volumn 91, Issue 1, 2012, Pages 62-68

  Kim, Yuan H Brad ^a   Stuart, Adam ^a   Nygaard, Gitte ^a   Rosenvold, Katja ^a  

^a RUAKURA RESEARCH CENTRE   (New Zealand)

Author keywords

Electrical stimulation; Pre rigor; Protein denaturation; Temperature; Tenderness

Indexed keywords

CALPAINS; DRIP LOSS; ELECTRICAL INPUTS; ELECTRICAL STIMULATIONS; ELECTRICAL STUNNING; LONGISSIMUS; PRE RIGOR; PROTEIN DENATURATION; SARCOMERE LENGTH; SHEAR FORCE; TEMPERATURE LIMITS; TEMPERATURE-INDUCED; TENDERNESS; WATER HOLDING CAPACITY;

DENATURATION; FOOD PROCESSING; MUSCLE; PROTEINS;

TEMPERATURE;

CALPAIN; CALPAIN 1; DESMIN; MU-CALPAIN; WATER;

ANIMAL; ARTICLE; AUTOLYSIS; CATTLE; CHEMISTRY; COMPARATIVE STUDY; ELECTROSTIMULATION; ENZYMOLOGY; FEMALE; FOOD HANDLING; MALE; MEAT; MECHANICS; METABOLISM; METHODOLOGY; PH; PROTEIN DEGRADATION; PROTEIN DENATURATION; PROTEIN STABILITY; QUALITY CONTROL; SARCOMERE; SKELETAL MUSCLE; TEMPERATURE;

ANIMALS; AUTOLYSIS; CALPAIN; CATTLE; DESMIN; ELECTRIC STIMULATION; FEMALE; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; MALE; MEAT; MECHANICAL PHENOMENA; MUSCLE, SKELETAL; PROTEIN DENATURATION; PROTEIN STABILITY; PROTEOLYSIS; QUALITY CONTROL; SARCOMERES; TEMPERATURE; WATER;

EID: 84856367930     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.12.007     Document Type: Article

References (35)

1. Bee G., Anderson A.L., Lonergan S.M., Huff-Lonergan E. Rate and extent of pH decline affect proteolysis of cytoskeletal proteins and water-holding capacity in pork. Meat Science 2007, 76(2):359-365.
2. Bekhit A.E.D., Farouk M.M., Cassidy L., Gilbert K.V. Effects of rigor temperature and electrical stimulation on venison quality. Meat Science 2007, 75(4):564-574.
3. Chrystall N.B., Devine C.E. Quality assurance for tenderness. Meat Industries Research Institute of New Zealand Publication No. 872 1991.
4. Claeys E., De Smet S., Demeyer D., Geers R., Buys N. Effect of rate of pH decline on muscle enzyme activities in two pig lines. Meat Science 2001, 57(3):257-263.
5. Cross H.R., West R.L., Dutson T.R. Comparison of methods for measuring sarcomere length in beef semitendinosus muscle. Meat Science 1981, 5(4):261-266.
6. den Hertog-Meischke M.J., Smulders F.J., Van Logtestijn J.G., van Knapen F. The effect of electrical stimulation on the water-holding, capacity and protein denaturation of two bovine muscles. Journal of Animal Science 1997, 75(1):118-124.
7. Devine C.E., Wahlgren N.M., Tornberg E. Effect of rigor temperature on muscle shortening and tenderisation of restrained and unrestrained beef M. longissimus thoracicus et lumborum. Meat Science 1999, 51(1):61-72.
8. Devine C.E., Payne S.R., Peachey B.M., Lowe T.E., Ingram J.R., Cook C.J. High and low rigor temperature effects on sheep meat tenderness and ageing. Meat Science 2002, 60(2):141-146.
9. Dransfield E. Modelling post-mortem tenderisation - V: Inactivation of calpains. Meat Science 1994, 37(3):391-409.
10. Farouk M.M., Lovatt S.J. Initial chilling rate of pre-rigor beef muscles as an indicator of colour of thawed meat. Meat Science 2000, 56(2):139-144.
11. Farouk M.M., Swan J.E. Effect of muscle condition before freezing and simulated chemical changes during frozen storage on the pH and colour of beef. Meat Science 1998, 50(2):245-256.
12. Geesink G.H., Bekhit A.D., Bickerstaffe R. Rigor temperature and meat quality characteristics of lamb longissimus muscle. Journal of Animal Science 2000, 78(11):2842-2848.
13. Gratacós-Cubarsí M., Lametsch R. Determination of changes in protein conformation caused by pH and temperature. Meat Science 2008, 80(2):545-549.
14. Hertog-Meischke M.J.A.d., Smulders F.J.M., Logtestijn J.G.v. The effect of storage temperature on drip loss from fresh beef. Journal of the Science of Food and Agriculture 1998, 78(4):522-526.
15. Hertzman C., Olsson U., Tornberg E. The influence of high temperature, type of muscle and electrical stimulation on the course of rigor, ageing and tenderness of beef muscles. Meat Science 1993, 35(1):119-141.
16. Honikel K.O. Reference methods for the assessment of physical characteristics of meat. Meat Science 1998, 49(4):447-457.
17. Huff-Lonergan E., Lonergan S.M. New frontiers in understanding drip loss in pork: Recent insights on the role of postmortem muscle biochemistry. Journal of Animal Breeding and Genetics 2007, 124:19-26.
18. Huff-Lonergan E., Mitsuhashi T., Beekman D.D., Parrish F.C., Olson D.G., Robson R.M. Proteolysis of specific muscle structural proteins by mu-calpain at low pH and temperature is similar to degradation in postmortem bovine muscle. Journal of Animal Science 1996, 74(5):993-1008.
19. Hwang I.H., Park B.Y., Cho S.H., Lee J.M. Effects of muscle shortening and proteolysis on Warner-Bratzler shear force in beef longissimus and semitendinosus. Meat Science 2004, 68(3):497-505.
20. Kim Y.H., Huff-Lonergan E., Sebranek J.G., Lonergan S.M. High-oxygen modified atmosphere packaging system induces lipid and myoglobin oxidation and protein polymerization. Meat Science 2010, 85(4):759-767.
21. Kim Y.H., Lonergan S.M., Huff-Lonergan E. Protein denaturing conditions in beef deep semimembranosus muscle results in limited μ-calpain activation and protein degradation. Meat Science 2010, 86(3):883-887.
22. Koohmaraie M., Kent M.P., Shackelford S.D., Veiseth E., Wheeler T.L. Meat tenderness and muscle growth: Is there any relationship?. Meat Science 2002, 62(3):345-352.
23. Lee Y.B., Ashmore C.R. Effect of early postmortem temperature on beef tenderness. Journal of Animal Science 1985, 60(6):1588-1596.
24. Locker R.H., Hagyard C.J. A cold shortening effect in beef muscles. Journal of the Science of Food and Agriculture 1963, 14(11):787-793.
25. Lonergan S.M., Huff-Lonergan E., Rowe L.J., Kuhlers D.L., Jungst S.B. Selection for lean growth efficiency in Duroc pigs influences pork quality. Journal of Animal Science 2001, 79(8):2075-2085.
26. MacFarlane P.G., Marer J.M. An apparatus for determining the tenderness of meat. Food Technology 1966, 838:134-135.
27. Maddock K.R., Huff-Lonergan E., Rowe L.J., Lonergan S.M. Effect of pH and ionic strength on μ- and m-calpain inhibition by calpastatin. Journal of Animal Science 2005, 83(6):1370-1376.
28. Marsh B.B., Leet N.G. Studies in meat tenderness. III. The effects of cold shortening on tenderness. Journal of Food Science 1966, 31(3):450-459.
29. Melody J.L., Lonergan S.M., Rowe L.J., Huiatt T.W., Mayes M.S., Huff-Lonergan E. Early postmortem biochemical factors influence tenderness and water-holding capacity of three porcine muscles. Journal of Animal Science 2004, 82(4):1195-1205.
30. Ockerman H.W., Cahill V.R. Water extractability of muscle protein and factors which affect this Procedure as a method of determining pork quality. Journal of Animal Science 1968, 27(1):31-38.
31. Rødbotten R., Lea P., Hildrum K.I. Relative influence of low-voltage electrical stimulation, chilling rate and ageing time on tenderness of M. longissimus dorsi of Norwegian cattle. Acta Agriculturae Scandinavica Section A: Animal Science 2001, 51:184-191.
32. Rosenvold K., North M., Devine C., Micklander E., Hansen P., Dobbie P., et al. The protective effect of electrical stimulation and wrapping on beef tenderness at high pre rigor temperatures. Meat Science 2008, 79(2):299-306.
33. Sammel L.M., Hunt M.C., Kropf D.H., Hachmeister K.A., Kastner C.L., Johnson D.E. Influence of chemical characteristics of beef inside and outside semimembranosus on color traits. Journal of Food Science 2002, 67(4):1323-1330.
34. Smulders F.J.M., Marsh B.B., Swartz D.R., Russell R.L., Hoenecke M.E. Beef tenderness and sarcomere length. Meat Science 1990, 28:349-363.
35. Van Moeseke W., De Smet S. Effect of time of deboning and sample size on drip loss of pork. Meat Science 1999, 52(2):151-156.