Advances in apoptotic mediated proteolysis in meat tenderisation

Kemp, C. M.; Parr, Tim

doi:10.1016/j.meatsci.2012.03.013

Cited by 149 publications

(101 citation statements)

References 66 publications

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“…The proteome changes during the muscle-to-meat conversion process are radical; many studies have been finalized to shed light on these variations [36], [37], [38], [39] and [40], and many others demonstrated the process of muscle proteolysis as the hub of muscle evolution into meat [41], [42] and [43]; our 2D results are in agreement with previous findings, as stated by variations in differential spots containing structural proteins: spots 458, 459, 466 and 471 are identified as troponin T. The time course trend indicates that an important downregulation of troponin T of longissimus thoracis Piedmontese muscle begins to appear from day 17 onward, to reach its top at day 44 (4.3 fold change for spot 458; 7.2 fold change for spot 459, Table 1); this experimental result rewards the 44 days-aged meat, because, as it has been previously reported [38] and [44], degradation of troponin T is known to be a descriptive indicator of meat tenderization process. Another component of muscular architecture, actin, clearly describes the ongoing proteolysis during the aging period; later in our discussion we will recall the upward trend of a particular actin fragment (31 kDa) linked with apoptosis.…”

Section: Proteolysismentioning

confidence: 99%

Apoptosis in muscle-to-meat aging process: The omic witness

Longo

Lana

Bottero

et al. 2015

Journal of Proteomics

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Section: Proteolysismentioning

confidence: 99%

Apoptosis in muscle-to-meat aging process: The omic witness

Longo

Lana

Bottero

et al. 2015

Journal of Proteomics

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“…Nonetheless, there is no technique that is used in the current system to predict meat tenderness of a carcass precisely at abattoir level to classify tenderness according to eating quality. Meat tenderness is highly variable and is affected by the meat cut and a range of intrinsic and extrinsic factors associated with the conversion of muscle to meat (Kemp & Parr, 2012;García-Marcia et al, 2014;Guzek et al, 2016). Zhao et al (2014) stated that beef tenderness is a complex trait that can further be dictated by the four structural elements of the muscle (muscle fibres, sarcomere length, connective tissue, and intramuscular fat) Swatland (2003) highlighted the challenge to improve tenderness through genetics if nanostructure components, such as sarcomere length, muscle fibre orientation, and fibre texture, are not known.…”

Section: Tenderness and Fat Content Evaluation In The Current System mentioning

confidence: 99%

Should the South African red meat classification system be revised or maintained? A review

Soji¹,

Muchenje²

2017

SA J. An. Sci.

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The objective of this review was to determine whether the current South African red meat classification system still needs to be revised and changed or maintained. It also gives insight into the most significant challenges related to meat quality evaluation in this system. Red Meat Research and Development South Africa (RMRD SA) was requested to lead an investigation into the relevance of the current South African red meat classification system. A final decision was made to maintain the system as it was in 2016. Nonetheless, it is still unclear whether consumers buy meat according to the standards set by the system, since it is mostly understood and practised efficiently by middlemen, especially abattoir operators. The general perception that this system is not quality based, but descriptive, has resulted in seeming non-transparency among some red meat industry stakeholders. Although the red meat industry is emphasizing that a quality assurance system remains too expensive to be implemented in South Africa and that the current system should be sustained, there is still room for revising it. All predictions in this review indicate that the present system cannot satisfy all the needs of the current consumer. The system seems to be inclined towards meat traders, since it is value based and may not reflect the expectations and needs of consumers in terms of meat quality. This paper therefore concluded that the South African red meat classification system still needs to be revised and more research should be done for it to become more effective. ___________________________________________________________________________________

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“…However, tenderisation mainly results from proteolysis by the protease systems present in the muscles which are responsible for the breakdown of the protein structure. There are four systems identified thus far which include calpains, cathepsins, proteasomes and caspases (Kemp and Parr 2012). Of these systems, the calpains and cathepsins are the two which have been studied most extensively and their involvement in tenderisation have been recognised widely (Ouali 1992).…”

Section: Traditional Ageing Of Wildfowlmentioning

confidence: 99%

Gamebirds: A sustainable food source in Southern Africa?

2013

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In order to alleviate the current food security situation the world is faced with, it is essential to investigate meat sources which have the potential to be used in a sustainable manner. This review provides substantial arguments to prove the viability of sport hunted wildfowl as a food source in Southern Africa. However, before the use of wildfowl meat can be realised, there are certain challenges to overcome in order to ensure meat of the best possible quality reaches the consumer. Important aspects to consider regarding the eating quality of wildfowl meat are identified and include the physical activity of the different portions and muscle fibre types, diet, breeding, age and gender as well as the post mortem handling/ageing of the meat. The safety issues involved in producing gamebird meat i.e. shot contamination (microbial or lead), are also discussed. Other areas that warrant scientific research include investigating the intrinsic and extrinsic factors that may have an influence on the ultimate meat quality and exploring possible techniques of improving the eating quality of wildfowl meat. The insights these investigations will provide have the potential to increase the commercial viability, directly or indirectly, of African wildfowl meat and thus contribute to food security.

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Advances in apoptotic mediated proteolysis in meat tenderisation

Cited by 149 publications

References 66 publications

Apoptosis in muscle-to-meat aging process: The omic witness

Apoptosis in muscle-to-meat aging process: The omic witness

Should the South African red meat classification system be revised or maintained? A review

Gamebirds: A sustainable food source in Southern Africa?

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