Changes in glycolysis process in bulls’ meat carcasses subjected to different tenderization treatments

Iwańska, E.; Mikołajczak, Beata; Grześ, B.; Żywica, Ryszard; Banach, Katarzyna; Iwanowska, Agnieszka; Pośpiech, E.

doi:10.17306/j.npt.2016.4.43

Cited by 2 publications

(2 citation statements)

References 13 publications

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“…Especially, fat-associated genes have been screened in intramuscular fat, and the level of Gpam is significantly positively correlated with carcass grade in Hanwoo [10]. While lipid metabolic genes seem to be important, another feature of high grade carcasses is the induction of glycolysis after tenderization processes such as electrical stimulation [11].…”

Section: Introductionmentioning

confidence: 99%

Correlation between carcass grade and progesterone receptor membrane component 1 in Korean Hanwoo

Sangryeol¹,

Kim²,

Lee³

et al. 2020

J Biomed Transl Res

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Carcass grade primarily depends on marbling of intramuscular fat, which is associated with the texture and tenderness of beef. Accordingly, various economical molecular tests for high intramuscular fat in beef have been attempted. Especially, Hanwoo (Korean Cattle) intramuscular fat has higher levels of monounsaturated fatty acids than that in the beef of other cattle. Intramuscular fats are associated with levels of lipid metabolic genes in the liver transcriptome. Therefore, hepatic triglyceride synthesis can considerably increase intramuscular fat. To investigate the relationship between hepatic lipogenesis and carcass grade, we analyzed 52 Hanwoo liver samples from domestic farms, and evaluated lipid levels and transcript levels of glucose and lipid metabolism-related genes according to carcass grade. Oil-Red-O staining revealed fatty livers in high carcass grades. Moreover, we found significantly higher levels of mRNA for lipogenesis, glycolysis, and triglyceride synthesis genes in high carcass grade livers. Importantly, progesterone receptor membrane component 1 (Pgrmc1) levels were significantly lower in high carcass grade livers. As Pgrmc1 suppression is correlated with induction of de novo lipogenesis (DNL) and glycolysis genes, it has a diagnostic impact for high carcass grades. These results could be used for genetic improvements in carcass grades of cattle. More importantly, as Pgrmc1 can be detected in blood peripheral nucleated cells, it also has value for rapid blood diagnosis.

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Section: Introductionmentioning

confidence: 99%

Correlation between carcass grade and progesterone receptor membrane component 1 in Korean Hanwoo

Sangryeol¹,

Kim²,

Lee³

et al. 2020

J Biomed Transl Res

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“…These changes are the direct cause of the ES meat tenderness improvement, and are the beginning of autolytic proteolysis and indirectly affect the changes in meat tenderness during ageing (Żywica, ). Iwańska et al () examined the influence of ES and ES in combination with conditioning (12–15 °C for 18 hr) and showed that ES improved meat tenderness, whereas the combination of ES and conditioning did not cause significant changes in the process of glycolysis and meat tenderization. White, O'Sullinan, Troy, and O'Neill (), who used ES in combination with the slow method of half‐carcasses chilling (10 °C for 10 hr and 2 °C for 48 hr) noted an increase in meat tenderness compared with the fast chilling method (2 °C for 48 hr).…”

Section: Introductionmentioning

confidence: 99%

Effects of electrical stimulation applied in combination with shock chilling method on selected quality attributes of beef from young bulls, heifers, and cows carcasses

Banach

Modzelewska‐Kapituła

Wichman

et al. 2018

J Food Process Preserv

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The study was aimed at determining the effect of electrical stimulation (ES) and shock method of chilling on beef pH, tenderness and losses of half‐carcass weight. It was demonstrated that the use of treatments caused a rapid acceleration of the post mortem changes rate in heifers and cows half‐carcasses meat. ES accelerated pH decline in bulls half‐carcasses as well, however did not cause the differences in the ultimate pH. The treatments allowed to obtain 90 and 70% of heifers and cows half‐carcasses, respectively, classified to the first commercial quality grade (meat pH from 5.5 to 5.7), whereas had no effect on bulls half‐carcasses grade. The ES improved meat tenderness, which was demonstrated in approx. 50% reduction in shear force values and enabled to reduce half‐carcasses weight losses. ES in combination with shock chilling might be used to improve the quality of beef and increase profitability of beef carcass production. Practical applications The studies on determining the effect of the usage of own‐construction devise for high‐voltage electrical stimulation with subsequent shock chilling on selected quality attributes of beef from young bulls, heifers and cows carcasses indicated the possibility to improve a commercial quality grade and technological properties of meat originated from half‐carcasses of Holstein‐Friesian (dairy) cattle. The combination of these two treatments enables to obtain the technological and economical effects very important from practical point of view: acceleration of post mortem pH decline in meat tissue (without the risk of cold shortening), increased proportion of the highest grade beef half‐carcasses (especially inmeat from heifers and cows), improved meat tenderness (about approx. 50%) and reduced half‐carcasses weight losses during chilling. Moreover, the treatments can be a useful tool for improving the profitability of beef carcass production and meat quality, which will be beneficial for beef producers and consumers.

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Changes in glycolysis process in bulls’ meat carcasses subjected to different tenderization treatments

Cited by 2 publications

References 13 publications

Correlation between carcass grade and progesterone receptor membrane component 1 in Korean Hanwoo

Correlation between carcass grade and progesterone receptor membrane component 1 in Korean Hanwoo

Effects of electrical stimulation applied in combination with shock chilling method on selected quality attributes of beef from young bulls, heifers, and cows carcasses

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