Comparison of Meat Quality Characteristics and Proteolysis Trends
                    associated with Muscle Fiber Type Distribution between Duck Pectoralis
                        Major and Iliotibialis Muscles

Cheng, Huilin; Song, Sumin; Park, Tae Sub; Kim, Gap-Don

doi:10.5851/kosfa.2022.e2

Cited by 7 publications

(4 citation statements)

References 27 publications

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“…These results signified that the number and intensity of proteolysis-induced peptides acquired from sarcoplasmic proteins were relatively higher than those acquired from myofibrillar proteins, although both degraded during the storage period. Similar results were observed in our previous study on beef M. longissimus lumborum and M. psoas major and duck PM and IL muscles ( Kim et al, 2021 ; Cheng et al, 2022 ). These studies observed greater degradation of sarcoplasmic proteins than myofibrillar proteins.…”

Section: Discussionsupporting

confidence: 92%

Proteolysis and changes in meat quality of chicken pectoralis major and iliotibialis muscles in relation to muscle fiber type distribution

Cheng

Song²,

Park³

et al. 2022

Poultry Science

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Section: Discussionsupporting

confidence: 92%

Proteolysis and changes in meat quality of chicken pectoralis major and iliotibialis muscles in relation to muscle fiber type distribution

Cheng

Song²,

Park³

et al. 2022

Poultry Science

Self Cite

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“…AGPAT gene contributes to the production of diacylglycerol and DGAT gene produces triacylglycerol in the triglyceride metabolic pathway ( Jarc and Petan, 2019 ). Differences in expression levels of these genes between animal breeds identified using RNA-seq technique have been found to be responsible for differences in intramuscular fat content and meat quality ( Cheng et al, 2022 ; Cho et al, 2015 ; Cho et al, 2023 ; Won et al, 2023 ).…”

Section: Transcriptomics Techniques and Application For Meat Qualitymentioning

confidence: 99%

Multi-Omics Approaches to Improve Meat Quality and Taste Characteristics

Hwang,

Lee,

Lim

et al. 2023

Food Sci Anim Resour

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With rapid advances in meat science in recent decades, changes in meat quality during the pre-slaughter phase of muscle growth and the post-slaughter process from muscle to meat have been investigated. Commonly used techniques have evolved from early physicochemical indicators such as meat color, tenderness, water holding capacity, flavor, and pH to various omic tools such as genomics, transcriptomics, proteomics, and metabolomics to explore fundamental molecular mechanisms and screen biomarkers related to meat quality and taste characteristics. This review highlights the application of omics and integrated multi-omics in meat quality and taste characteristics studies. It also discusses challenges and future perspectives of multi-omics technology to improve meat quality and taste. Consequently, multi-omics techniques can elucidate the molecular mechanisms responsible for changes of meat quality at transcriptome, proteome, and metabolome levels. In addition, the application of multi-omics technology has great potential for exploring and identifying biomarkers for meat quality and quality control that can make it easier to optimize production processes in the meat industry.

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“…Several reports have described significant biochemical and biophysical changes during muscle conversion to meat, and these changes have a direct effect on meat quality [22][23][24][25]. During the postmortem aging process, cytoskeletal myofibrillar protein degradation by endogenous proteases results in significant improvements in the sensory properties of meat [25].…”

Section: Mechanism Of Postmortem Aging On Changes In Meat Qualitymentioning

confidence: 99%

Aging mechanism for improving the tenderness and taste characteristics of meat

Joo,

Lee,

Son

et al. 2023

J Anim Sci Technol

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Tenderness and taste characteristics of meat are the key determinants of the meat choices of consumers. This review summarizes the contemporary research on the molecular mechanisms by which postmortem aging of meat improves the tenderness and taste characteristics. The fundamental mechanism by which postmortem aging improves the tenderness of meat involves the operation of the calpain system due to apoptosis, resulting in proteolytic enzyme-induced degradation of cytoskeletal myofibrillar proteins. The improvement of taste characteristics by postmortem aging is mainly explained by the increase in the content of taste-related peptides, free amino acids, and nucleotides produced by increased hydrolysis activity. This review improves our understanding of the published research on tenderness and taste characteristics of meat and provides insights to improve these attributes of meat through postmortem aging.

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Comparison of Meat Quality Characteristics and Proteolysis Trends associated with Muscle Fiber Type Distribution between Duck Pectoralis Major and Iliotibialis Muscles

Cited by 7 publications

References 27 publications

Proteolysis and changes in meat quality of chicken pectoralis major and iliotibialis muscles in relation to muscle fiber type distribution

Proteolysis and changes in meat quality of chicken pectoralis major and iliotibialis muscles in relation to muscle fiber type distribution

Multi-Omics Approaches to Improve Meat Quality and Taste Characteristics

Aging mechanism for improving the tenderness and taste characteristics of meat

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