Changes in structure of psoas major and minor and semitendinosus muscles of calves, heifers and cows during post-mortem ageing

Kolczak, T.; Pośpiech, E.; Palka, Krystyna; Łącki, Jerzy

doi:10.1016/s0309-1740(02)00164-x

Cited by 33 publications

(17 citation statements)

References 25 publications

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“…We observed the absence of T 1 in the whole muscle samples suggesting that the T 2 band arises during postmortem storage. The same significant reduction of titin T 1 content was observed by Kołczak et al. (2003b) in heifer ST muscles.…”

Section: Discussionsupporting

confidence: 76%

Postmortem Changes in Myofibrillar Proteins of Goat Skeletal Muscles

Nagaraj

Santhanam

2005

Journal of Food Biochemistry

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Postmortem changes at 5C in myofibrillar proteins of longissimus dorsi (LD), biceps femoris (BF), semimembranosus (SM) and semitendinosus (ST) muscles and myofibrillar structure of LD muscle of goat were investigated. Muscle samples were immediately collected after killing, and from carcasses stored at 5C for 3, 6, 9, 12 and 20 days. The sodium dodecyl sulfate‐polyacrylamide gel electrophoresis of myofibrils indicated the appearance of a 30 kDa component, depending on the type of the muscles. A new 55 kDa component appeared in BF and SM muscles during postmortem. Titin I and nebulin also disappeared during storage. The disappearance of titin 1 and nebulin and the appearance of a 30 kDa component were confirmed by Western blot analysis. The Transmission Electron Microscopy studies showed that after 3 days postmortem, Z‐disks stayed unaltered. After 6 days postmortem, a little ultrastructural alteration was observed, and at 12 days postmortem a considerable degradation of Z‐disk ultrastructure was shown. The Z‐disk degradation, which results in the fragmentation of myofibrils and the appearance of 30 kDa components, is the major change observed in goat skeletal muscles during postmortem.

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Section: Discussionsupporting

confidence: 76%

Postmortem Changes in Myofibrillar Proteins of Goat Skeletal Muscles

Nagaraj

Santhanam

2005

Journal of Food Biochemistry

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“…Those authors reported that the desirable tenderness in meat from adult animals might not be reached until after several weeks of ageing, but the highest percentage (75-80%) of the potential improvement in tenderness occurs during the first 10 days of ageing, when resistance to cutting decreases exponentially. On the other hand, studies have shown that the older the animal is at slaughter, the longer the ageing period has to be (Koomaraie et al, 2002;Vieira et al, 2002;Kolczak et al, 2003). Taking into account low tenderness scores together with higher Warner-Braztler shear force values, it seems that although ageing periods studied could be enough to reduce breed differences, meat from animals slaughtered as oxen might need ageing periods longer than 28 days to achieve a desirable degree of tenderness.…”

Section: Meat Quality: Effect Of Breed and Ageing Extentmentioning

confidence: 99%

Breed and ageing extent on carcass and meat quality of beef from adult steers (oxen)

et al. 2007

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“…These proteins are considered commonly as nebulin, titin, integrin, desmin, troponin T, etc. (Fritz and Greaser, 1991;Kolczak et al, 2003). Ouali et al (2006) suggested that the cysteine protease family of caspases is in a better position than other proteolytic enzymes to cleave cytoskeleton, as this is their primary function in vivo.…”

Section: Introductionmentioning

confidence: 99%

Activation of caspase-9 and its influencing factors in beef during conditioning

Cao

Zhou

Liu

et al. 2014

Animal

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To study the activation of caspase-9 and its potential influence in conditioning, longissimus thoracis (LT), semitendinosus (STN) and psoas minor (PMi) muscles were used to analyze the ratio of pro-apoptotic bax to anti-apoptotic bcl-2 in fresh tissues and observe the changes in ATP, cytosolic cytochrome c and caspase-9 activity levels during storage at 4°C. Caspase-9 activity at 5 h is higher than the activity at 0 and 24 h in the muscles ( P < 0.001). The ATP content decreased between 0 and 3 h, between 8 and 14 h in the PMi and LT muscles ( P < 0.0001), whereas between 0 and 5 h, between 8 and 14 h in the STN muscle ( P < 0.0001). There is 60.2%, 55.3% and 43.1% available ATP in the STN, LT and PMi muscles at 5 h, respectively. The cytosolic cytochrome c level increased during 5 and 24 h storage in the LT and PMi muscles ( P < 0.0001), during 5 and 96 h in the STN muscle ( P < 0.0001). The cytosolic cytochrome c at 24 h ( P < 0.001) and ratio of bax to bcl-2 ( P < 0.05) was higher in the PMi than in other muscles. We concluded that the increase in cytosolic cytochrome c and available intracellular ATP should be responsible for the increase in caspase-9 activity; the activation of caspase-9 could be limited by the subsequent depletion of ATP; the postmortem release level of cytochrome c could be determined by the ratio of bax to bcl-2 in fresh tissues.

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Changes in structure of psoas major and minor and semitendinosus muscles of calves, heifers and cows during post-mortem ageing

Cited by 33 publications

References 25 publications

Postmortem Changes in Myofibrillar Proteins of Goat Skeletal Muscles

Postmortem Changes in Myofibrillar Proteins of Goat Skeletal Muscles

Breed and ageing extent on carcass and meat quality of beef from adult steers (oxen)

Activation of caspase-9 and its influencing factors in beef during conditioning

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