Color attributes and myoglobin chemistry exhibit relationships with tenderness and calpain-1 abundance in postmortem Longissimus lumborum muscles from Holstein heifers

Cooper, Jennifer; Suman, Surendranath P.; Burdick, K. S.; Šutovský, Peter; Lonergan, Steven M.; Lorenzen, C. L.

doi:10.1016/j.meatsci.2022.108824

Cited by 2 publications

(2 citation statements)

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“…The underlying mechanisms of meat tenderization have been the subject of research for several decades [ 10 ]. During aging, variation in meat tenderness was shown to depend on muscle myofibril proteolysis, intramuscular fat, muscle composition, sarcomere length and connective tissue content [ 11 , 12 , 13 , 14 , 15 ].…”

Section: Introductionmentioning

confidence: 99%

“…Currently, the presence of millions of research articles available online makes it difficult to retrieve and analyze relevant papers [ 19 ]. Comprehensive reviews [ 2 , 5 , 12 , 15 , 20 , 21 , 22 , 23 , 24 , 25 , 26 ] and systematic reviews [ 20 , 27 ] were conducted on the study of genes involved in meat quality (tenderness in particular). These reviews provided valuable information, but additional insight is needed to inform progress and trends in the field.…”

Section: Introductionmentioning

confidence: 99%

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Bibliometric Analysis of Research on the Main Genes Involved in Meat Tenderness

Gonzales-Malca¹,

Tirado-Kulieva²,

Abanto-López³

et al. 2022

Animals

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Tenderness is one of the main characteristics of meat because it determines its price and acceptability. This is the first bibliometric study on the trend of research on the role of genes in meat tenderness. A total of 175 original and English-language articles published up to 2021 were retrieved from Scopus. The bibliometric analysis was carried out with VOSviewer (version 1.6.18, Eck and Waltman, Leiden, Netherlands) and complemented with the Analyze search results service from Scopus. Erroneous and duplicate data were eliminated, and incomplete information was added to standardize the results. Scientific production was evaluated by means of quantity, quality and structure indicators. As a first glance, 8.816% of authors have published more than 50% of papers mainly related to genes encoding the calpain (CAPN)-calpastatin (CAST) system and single nucleotide polymorphisms (SNPs). Among other findings, a strong link was found between the contribution of the main countries (led by the United States with) and their institutions (led by the USDA Agricultural Research Service with) to their gross domestic product. Most studies on the topic are published in the Journal of Animal Science, and other journals with high impact according to the number of citations and different metrics. Finally, when evaluating the most cited articles, the occurrence and association of the main keywords, it was confirmed that research is focused on the role of CAPN and CAST genes and of SNPs in beef tenderness. The change in science was emphasized; although marker-assisted selection is still used, genes have an infinitesimal effect on complex traits. Therefore, since about 2010, new research groups adopted genomic selection to evaluate dense panels of SNPs and better explain genetic variation in meat tenderness.

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