Biochemistry of postmortem muscle — Lessons on mechanisms of meat tenderization

Huff-Lonergan, Elisabeth J.; Zhang, Wangang; Lonergan, Steven M.

doi:10.1016/j.meatsci.2010.05.004

Cited by 625 publications

(438 citation statements)

References 126 publications

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“…An inseparable part of the latter is proteolysis, which is partly regulated by the calpain system (Goll et al, 2008). As reviewed by Huff Lonergan et al (2010), µ-calpain and its inhibitor calpastatin play an important role early postmortem and by that affect pork quality traits such as drip loss and tenderness. Because low birth weight has been associated with impaired water holding capacity (Rehfeldt and Kuhn, 2006) and tenderness (Gondret et al, 2006;Bérard et al, 2008), the objective of this study was to evaluate whether accelerated growth before slaughter caused by a compensatory growth response could be a suitable feeding strategy to alleviate the negative impact of low birth weight on pork quality.…”

Section: Introductionmentioning

confidence: 99%

Compensatory growth feeding strategy does not overcome negative effects on growth and carcass composition of low birth weight pigs

Madsen

Bee

2015

Animal

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The aim of this study was to evaluate whether the compensatory growth feeding strategy could be a suitable solution for overcoming the negative effects on growth, carcass composition and meat quality of low birth weight pigs. Forty-two Swiss Large White barrows from 21 litters were selected at weaning and categorized into either being light (L; > 0.8 and < 1.3 kg) or heavy (H; > 1.7 kg) birth weight pigs. From 27.8 kg BW, pigs were assigned within birth weight group to one of three feeding groups: AA: ad libitum access to the grower and finisher diet, RR: restricted access to the grower and finisher diet or RA: restricted access to the grower diet and ad libitum access to the finisher diet. At slaughter, the longissimus (LM) and semitendinosus (STM) muscles were removed from the right side of the carcass. Weight, girth and length of the STM and the LM area were determined after muscle excision. Carcass characteristics and meat quality traits were assessed. Using mATPase histochemistry, myofibre size and myofibre type distribution were determined in the LM and STM. Because of longer days on feed, total feed intake was greater (P < 0.01) and feed efficiency was lower (P < 0.01) in L than H barrows. Regardless of the birth weight group, AA and RA barrows grew faster (P < 0.05) than RR barrows. During the compensatory growth period, RA barrows grew faster (P < 0.05) than AA or RR barrows. Growth efficiency did not differ between RA and RR barrows but was greater (P < 0.05) compared with AA barrows. Carcasses of L barrows were fatter as indicated by the lower (P ⩽ ≤ 0.05) lean meat and greater (P ⩽ 0.02) omental and subcutaneous fat percentage. Lean meat percentage was lower (P ⩽ 0.05) in AA and RA than RR barrows. These differences caused by ad libitum feed access tended to be greater (feeding regime × birth weight group interaction; P < 0.08) in L than H barrows. In L barrows, slow oxidative, fast oxidative glycolytic and overall average myofibre size of the LM and the fast glycolytic myofibres and overall average myofibre size of the dark portion of the STM were larger (P ⩽ 0.03) than in H barrows. The study revealed that the compensatory growth feeding strategy was inadequate in overcoming the disadvantages of low birth weight.

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Section: Introductionmentioning

confidence: 99%

Compensatory growth feeding strategy does not overcome negative effects on growth and carcass composition of low birth weight pigs

Madsen

Bee

2015

Animal

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“…Koohmaraie (1996) reported that μ-calpain is the most important factor in the post mortem proteolytic tenderisation of meat. The biochemical process of tenderisation can be significantly influenced by factors such as pH, temperature, muscle fibre composition, ionic strength and protein oxidation (Huff-Lonergan et al 2010).…”

Section: Traditional Ageing Of Wildfowlmentioning

confidence: 99%

“…The temperature of pre and post rigor muscle determines the rate of the pH decline and the degree of muscle shortening (Huff-Lonergan et al 2010) while it is suggested that pH regulates both the activation and inactivation of the proteolytic enzymes (Maddock Carlin et al 2006;Melody et al 2004). However, it is not only temperature and pH that may affect the ageing process but, as mentioned, fibre type can also be linked to tenderisation as there is variation in the content of proteolytic enzymes within oxidative and glycolytic muscle fibres (Ouali and Talmant 1990;Sazili et al 2005).…”

Section: Traditional Ageing Of Wildfowlmentioning

confidence: 99%

“…It is also believed that protein oxidation may interfere with the tenderisation process and should also be considered. Protein oxidation leads to the denaturation and aggregation of the myofibrillar proteins together with the inactivation of the proteolytic enzymes and consequently may influence the ability of meat to become more tender over time Huff-Lonergan et al 2010).…”

Section: Traditional Ageing Of Wildfowlmentioning

confidence: 99%

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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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“…Carcasses with more body fat slowly cool, because fat is a good thermal insulator, and higher meat temperature not only accelerates glycolysis and the development of rigor mortis, but also leads to a higher degree of shortening of muscle fi bers. Minimum shortening of the muscles (10%) was observed at temperatures of 15 to 20 0 C, while at temperatures of 20 to 40 0 C shortening increased to 30% [22]. Although there was no signifi cant difference, Warriss et al [4] observed in the carcasses with more developed rigor mortis a higher incidence of PSE (20%) compared to DFD meat (9%) and meat of "normal" quality (7%).…”

mentioning

confidence: 96%

Relationships among pre-slaughter stress, rigor mortis, blood lactate, and meat and carcass quality in pigs

Dokmanović¹,

Baltic²,

Marković³

et al. 2014

Acta Veterinaria

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The aim of this study was to examine the relationships among pre-slaughter stress, rigor mortis, blood lactate, and meat and carcass quality in 100 pigs (cross between Naima sows and hybrids P-76 PenArLan boars). Before slaughter lairage time, handling and pig behavior were assessed for each animal. At exsanguination blood concentrations of lactate and cortisol were determined, while post-mortem were assessed: initial and ultimate pH value, temperature, drip, sensory and instrumental colour and marbling. On the carcasses the degree of rigor mortis and skin damage score were estimated, as well as carcass quality parameters. More developed (p<0.01) rigor mortis was observed after long lairage compared to short lairage. Higher intensity of rigor was found in pigs with higher blood lactate level (p<0.05) and with a greater thickness of subcutaneous fat tissue (p<0.05) and lower lean meat content (p<0.01). Higher blood lactate level was observed after long lairage compared to short (p<0.05) and after rough handling compared to gentle handling (p<0.01). In the group with blood lactate from 10 to 15 mmol/l meat temperature and skin blemishes score increased, while in the group with the highest blood lactate concentration (>15 mmol/l) initial pH decreased and L* value increased. These results suggest that in groups with higher blood lactate concentrations meat quality deteriorates.

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Biochemistry of postmortem muscle — Lessons on mechanisms of meat tenderization

Cited by 625 publications

References 126 publications

Compensatory growth feeding strategy does not overcome negative effects on growth and carcass composition of low birth weight pigs

Compensatory growth feeding strategy does not overcome negative effects on growth and carcass composition of low birth weight pigs

Gamebirds: A sustainable food source in Southern Africa?

Relationships among pre-slaughter stress, rigor mortis, blood lactate, and meat and carcass quality in pigs

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