Proteolytic pattern of myofibrillar protein and meat tenderness as affected by breed and aging time

Meat Science

Volumn 95, Issue 2, 2013, Pages 281-287

  Marino, R ^a   Albenzio, M ^a   della Malva, A ^a   Santillo, A ^a   Loizzo, P ^b   Sevi, A ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

^b UNIVERSITY OF BARI   (Italy)

Author keywords

Friesian; Meat tenderness; Myofibrillar proteins; Podolian; Proteolysis; Romagnola

Indexed keywords

FRIESIAN; MEAT TENDERNESS; MYOFIBRILLAR PROTEINS; PODOLIAN; ROMAGNOLA;

ELECTROPHORESIS; PROTEOLYSIS;

MEATS;

ANIMALIA; FRIESIA;

TROPONIN T;

AGING; ANALYSIS; ANIMAL; BOVINAE; CHEMISTRY; HYBRIDIZATION; MALE; MEAT; MUSCLE FIBRIL; PHYSIOLOGY; POLYACRYLAMIDE GEL ELECTROPHORESIS; POSTMORTEM CHANGE; PROTEIN DEGRADATION; SKELETAL MUSCLE; TWO DIMENSIONAL DIFFERENCE GEL ELECTROPHORESIS; ARTICLE; CATTLE;

AGING; ANIMALS; CATTLE; ELECTROPHORESIS, POLYACRYLAMIDE GEL; HYBRIDIZATION, GENETIC; MALE; MEAT; MUSCLE, SKELETAL; MYOFIBRILS; POSTMORTEM CHANGES; PROTEOLYSIS; TROPONIN T; TWO-DIMENSIONAL DIFFERENCE GEL ELECTROPHORESIS;

EID: 84878811149     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.04.009     Document Type: Article

References (38)

1. A.N.A.B.I.C. Associazione Nazionale Allevatori Bovini Italiani da Carne (National Association of Italian Beef-Cattle Breeders) 2011, www.anabic.it/index1.htm.
2. AOAC Official methods of analysis 1995, Association of Official Analytical Chemists.
3. Bjarnadottìr S.G., Hollung K., Faergestad E.M., Veiseth-Kent E. Proteome changes in bovine longissimus thoracis muscle during the first 48h post-mortem: Shifts in energy status and myofibrillar stability. Journal of Agriultural and Food Chemistry 2010, 58:7408-7414.
4. Bjarnadottìr S.G., Hollung K., Hoy M., Bendixen E., Codrea M.C., Veiseth-Kent E. Changes in protein abundance between tender and tough meat from bovine longissimus thoracis muscle assessed by isobaric Tag for Relative and Absolute Quantitation (iTRAQ) and 2-dimensional gel electrophoresis analysis. Journal of Animal Science 2012, 90:2035-2043.
5. Bouley J., Chambon C., Picard B. Mapping of bovine skeletal muscle proteins using two-dimensional gel electrophoresis and mass spectrometry. Proteomics 2004, 4:1811-1824.
6. Bowker B.C., Fahrenholz T.M., Parokzay E.W., Eastridge J.S., Solomon M.B. Effect of hydrodynamic pressure processing and ageing on the tenderness and myofibrillar proteins of beef strip loins. Journal of Muscle Foods 2008, 19:74-97.
7. Braghieri A., Cifuni G.F., Girolami A., Riviezzi A.M., Napolitano F. Chemical, physical and sensory properties of meat from pure and crossbred Podolian bulls at different ageing times. Meat Science 2005, 69:681-689.
8. Brooks J.C., Belew J.B., Griffin B.D., Gwartney D.L., Hale D.S., Henning W.R., Johnson D.D., Morgan J.B., Parrish F.C., Reagan J.O., Savell J.W. National beef tenderness survey-1998. Journal of Animal Science 2000, 78:1852-1860.
9. Christensen M., Ertbjerg P., Failla S., Sanudo C., Richardson I.R., Nute G.R., Olleta J.L., Panea B., Alberti P., Juarez M., Hocquette J., Williams J.L. Relationship between collagen characteristics, lipid content and raw and cooked texture of meat from young bulls of fifteen European breeds. Meat Science 2011, 87(1):61-65.
10. Cifuni G.F., Napolitano F., Riviezzi A.M., Braghieri A., Girolami A. Fatty acid profile, cholesterol content and tenderness of meat from Podolian young bulls. Meat Science 2004, 67:289-297.
11. Culler R.D., Parrish F.C., Smith G.C., Cross H.R. Relationship of myofibril fragmentation index to certain chemical, physical and sensory characteristics of bovine longissimus muscle. Journal of Food Science 1978, 43:1177-1180.
12. Cuvelier C., Cabaraux J.F., Dufrasne I., Clinquart A., Hocquette J.F., Istasse L., Hornick J.L. Performance, slaughter characteristics and meat quality of young bulls from Belgian Blue, Limousin and Aberdeen Angus breeds fattened with a sugar-beet pulp or a cereal-based diet. Animal Science 2006, 82:125-132.
13. d'Angelo F., Ciani E., Sevi A., Albenzio M., Ciampolini R., Cianci D. The genetic variability of the Podolica cattle breed from the Gargano area. Preliminary results. Italian Journal of Animal Science 2006, 5:79-85.
14. Di Luccia A., Picariello G., Cacace G., Scaloni A., Faccia M., Liuzzi V., Alviti G., Spagna Musso S. Proteomic analysis of water soluble and myofibrillar protein changes occurring in dry-cured hams. Meat Science 2005, 69:479-491.
15. Grunert K.G. What's in a steak? A cross-cultural study on the quality perception of beef. Food Quality and Preference 1997, 8:157-174.
16. Hildrum K.I., Rodbotten R., Hoy M., Berg J., Narum B., Wold P.J. Classification of different bovine muscles according to sensory characteristics and Warner Bratzler shear force. Meat Science 2009, 83:302-307.
17. Huff-Lonergan E., Zhang W., Lonergan S. Biochemistry of post-mortem muscle: Lesson on mechanisms of meat tenderization. Meat Science 2010, 86(1):184-195.
18. Hutson P.R., Crawford M.E., Sorkness R.L. Liquid chromatographic determination of hydroxyproline in tissue samples. Journal of Chromatography B 2003, 791:427-430.
19. Jia X., Hollung K., Therkildsen M., Hildrum K.I., Bendixen E. Proteome analysis of early post-mortem changes in two bovine muscle types: M. longissimus dorsi and M. semitendinosis. Proteomics 2006, 6(3):936-944.
20. Keane M.G., Allen P. A comparison of Friesian-Holstein, Piemontese×Friesian Holstein and Romagnola×Friesian-Holstein steers for beef production and carcass traits. Livestock Production Science 2002, 78:143-158.
21. Kolczack T., Pospiech E., Palkaa K., Lacki J. 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 2003, 64:69-75.
22. Koohmaraie M., Geesink G.H. Contribution of postmortem muscle biochemistry to the delivery of consistent meat quality with particular focus on the calpain system. Meat Science 2006, 74:34-43.
23. Kuber P.S., Busboom J.R., Duckett S.K., Mir P.S., Mir Z., McCormick R.J., Gaskins C.T., Cronrath J.D., Marks D.J., Reeves J.J. Effects of biological type and dietary fat treatment on factors associated with tenderness: II. Measurements on beef semitendinosus muscle. Journal of Animal Science 2004, 82:779-784.
24. Lametsch R., Roepstorff P., Bendixen E. Identification of protein degradation during postmortem storage of pig meat. Journal of Agricultural and Food Chemistry 2002, 50:5508-5512.
25. Laville E., Sayd T., Morzel M., Blinet S., Chambon C., Lepetit J., Renand G., Hocquette J.F. Proteome changes during meat ageing in tough and tender beef suggest the importance of apoptosis and protein solubility for beef ageing and tenderization. Journal of Agricultural and Food Chemistry 2009, 57:10755-10764.
26. Maltin C., Balcerzack D., Tilley R., Delday M. Determinants of meat quality: Tenderness. Proceedings of the Nutrition Society 2003, 62:337-347.
27. Marino R., Albenzio M., Braghieri A., Muscio A., Sevi A. Organic farming: Effects of forage to concentrate ratio and ageing time on meat quality of Podolian young bulls. Livestock Production Science 2006, 102:42-50.
28. Miller M.F., Carr M.F., Ramsey C.B., Crockett K.L., Hoover L.C. Consumer thresholds for establishing the value of beef tenderness. Journal of Animal Science 2001, 79:3062-3068.
29. Monson F., Sanudo C., Sierra I. Influence of breed and ageing time on the sensory meat quality and consumer acceptability in intensively reared beef. Meat Science 2005, 71(3):471-479.
30. Muroya S., Kitamura S., Tanabe S., Nishimura T., Nakajima I., Chikuni K. N-terminal amino acid sequences of troponin T fragments, including 30kDa one, produced during postmortem ageing of bovine longissimus muscle. Meat Science 2004, 67:19-24.
31. Napolitano F., Caporale G., Carlucci A., Monteleone E. Effect of information about animal welfare and product nutritional properties on acceptability of meat from Podolian cattle. Food Quality Preferences 2007, 18:305-312.
32. Purslow P.P. Intramuscular connective tissue and its role in meat quality. Meat Science 2005, 70(3):435-447.
33. Rowe L.J., Maddock K.R., Lonergan S.M., Huff-Lonergan E. Influence of early postmortem protein oxidation on beef quality. Journal of Animal Science 2004, 82:785-793.
34. SAS SAS/STAT user's guide (version 8.1) 1999, Statistical Analysis System Inst, Cary, NC.
35. Sbarra F., Mantovani R., Bittante G. Heritability of performance test traits in Chianina, Marchigiana and Romagnola breeds. Italian Journal of Animal Science 2009, 8(3):107-109.
36. Shackelford S.D., Morgan J.B., Savell J.W., Cross H.R. Identification of threshold levels for Warner-Bratzler shear force in top loin steaks. Journal of Muscle Foods 1991, 2:289-296.
37. Taylor R.G., Geesink G.H., Thompson V.F., Koohmaraie M., Goll D.E. Is Z-disk degradation responsible for postmortem tenderization. Journal of Animal Science 1995, 73(5):1351-1367.
38. Vieira C., Cerdeño A., Seffano E., Lavín P., Mantecón A.R. Breed and ageing extent on carcass and meat quality of beef from adult steers (oxen). Livestock Science 2007, 107:62-69.