Determinants of meat quality: tenderness

Maltin, C A; Balcerzak, Denis; Tilley, Rachel; Delday, Margaret Inkster

doi:10.1079/pns2003248

Cited by 332 publications

(263 citation statements)

References 95 publications

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“…(Muir et al, 1998). The nutritional strategies to improve meat tenderness are based on manipulating growth rate, since faster growth, with high rates of protein turnover, results in a lower proportion of maturated protein and stable muscle links, and, therefore, in tenderness benefits (Maltin et al, 2003). When animals grow at similar rates, as observed in this trial, meat tenderness differences between diets may be minimised to not significant levels (Muir et al, 1998).…”

Section: Methodsmentioning

confidence: 89%

Effect of group size and maize silage dietary levels on behaviour, health, carcass and meat quality of Mediterranean buffaloes

Masucci

Rosa

Barone

et al. 2016

Animal

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The effects of different dietary levels of maize silage (10% v. 36% DM) and group size (7 v. 14 animals) were assessed on growth performance and in vivo digestibility of 28 male fattening buffaloes. In addition, the effects of diet on meat quality and group size on behaviour and immune response were separately evaluated. Animals were weighed and assigned to three groups. The high silage -low size group (HL) was fed a total mixed ration (TMR) containing 36% DM of maize silage and consisted of seven animals (age 12.7 ± 2.6 months; BW 382.2 ± 67.7 kg at the start of the study). The low silage -low size group (LL) was fed a TMR containing 10% DM of maize silage and consisted of seven animals (age 13.0 ± 2.7 months; BW 389.4 ± 72.3 kg). The high silage -high size group (HH) was fed the 36% maize silage DM diet and consisted of 14 animals (age 13.9 ± 3.25 months; BW 416.5 ± 73.9 kg). Total space allowance (3.2 indoor + 3.2 outdoor m 2 /animal) was kept constant in the three groups, as well as the ratio of animals to drinkers (seven animals per water bowl) and the manger space (70 cm per animal). Growth performance, carcass characteristics and digestibility were influenced neither by dietary treatment nor by group size, even if the group fed 36% maize silage diet showed a higher fibre digestibility. No effect of diet was found on meat quality. Group size did not affect the behavioural activities with the exception of drinking (1.04 ± 0.35% v. 2.60 ± 0.35%; P < 0.01 for groups HL and HH, respectively) and vigilance (2.58 ± 0.46% v. 1.20 ± 0.46%; P < 0.05 for groups HL and HH, respectively). Immune responses were not affected by group size.

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Section: Methodsmentioning

confidence: 89%

Effect of group size and maize silage dietary levels on behaviour, health, carcass and meat quality of Mediterranean buffaloes

Masucci

Rosa

Barone

et al. 2016

Animal

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“…Many improvements in meat quality can be achieved by optimising systems management in animal production and meat processing [64-66]. However, in addition to environmental and processing influences on meat quality, there are certainly biological factors which affect the quality of meat [67-70].…”

Section: Discussionmentioning

confidence: 99%

Regulatory polymorphisms in the bovine Ankyrin 1 gene promoter are associated with tenderness and intramuscular fat content

et al. 2010

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BackgroundRecent QTL and gene expression studies have highlighted ankyrins as positional and functional candidate genes for meat quality. Our objective was to characterise the promoter region of the bovine ankyrin 1 gene and to test polymorphisms for association with sensory and technological meat quality measures.ResultsSeven novel promoter SNPs were identified in a 1.11 kb region of the ankyrin 1 promoter in Angus, Charolais and Limousin bulls (n = 15 per breed) as well as 141 crossbred beef animals for which meat quality data was available. Eighteen haplotypes were inferred with significant breed variation in haplotype frequencies. The five most frequent SNPs and the four most frequent haplotypes were subsequently tested for association with sensory and technological measures of meat quality in the crossbred population. SNP1, SNP3 and SNP4 (which were subsequently designated regulatory SNPs) and SNP5 were associated with traits that contribute to sensorial and technological measurements of tenderness and texture; Haplotype 1 and haplotype 4 were oppositely correlated with traits contributing to tenderness (P < 0.05). While no single SNP was associated with intramuscular fat (IMF), a clear association with increased IMF and juiciness was observed for haplotype 2.ConclusionThe conclusion from this study is that alleles defining haplotypes 2 and 4 could usefully contribute to marker SNP panels used to select individuals with improved IMF/juiciness or tenderness in a genome-assisted selection framework.

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“…Somatic cell nuclear transfer, in case of possible effect of the technique, could affect some tissue biological activities. Therefore, it is important to assess the potential effect of cloning on muscle characteristics, which influence the final quality of beef, including the contractile and metabolic properties of muscle associated with tenderness (Maltin et al, 2003). Thus, this study endeavoured to compare muscle contractile and metabolic parameters on nine cloned heifers and eight control heifers.…”

Section: Discussionmentioning

confidence: 99%

“…No obvious differences were found for the gross chemical composition of meat produced by cloned or noncloned animals but the contractile and metabolic muscle characteristics, which contribute to explain meat quality traits, were not studied. Relationships between muscle characteristics and meat quality have been described (Geay et al, 2001;Maltin et al, 2003). More specifically, meat-eating quality depends not only on post-mortem factors associated with meat ageing but also on muscle characteristics of live animals, which themselves depend on genetic, nutritional, rearing and environmental factors.…”

Section: Introductionmentioning

confidence: 99%

Comparison of cloned and non-cloned Holstein heifers in muscle contractile and metabolic characteristics

Jurie

Picard

Heyman

et al. 2009

Animal

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Muscle contractile and metabolic characteristics were studied on nine cloned and eight non-cloned (control) heifers. The animals were submitted to repeated biopsies of the semitendinosus (ST) muscle at the ages of 8, 12, 18 and 24 months. The contractile type was determined from the proportion of the different myosin heavy chain (MyHC) isoforms separated by electrophoresis. Glycolytic metabolism was assessed by lactate dehydrogenase (LDH) activity, and oxidative metabolism was assessed by isocitrate dehydrogenase (ICDH), cytochrome-c oxidase (COX) and b-hydroxyacyl-CoA dehydrogenase (HAD) activities. In cloned heifers at 8 months of age, there was a greater proportion of MyHC I (slow oxidative isoform) and MyHC IIa (fast oxido-glycolytic isoform), a lower proportion of MyHC IIx (fast glycolytic isoform), greater COX and HAD activity and a lower LDH/ICDH ratio compared with control heifers. Thus, young cloned heifers had slower muscle types associated with a more oxidative muscular metabolism than control heifers. From 12 months of age onwards, no significant differences were observed between cloned and control heifers. A delay in muscle differentiation and maturation in cloned heifers is hypothesised and discussed.

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Determinants of meat quality: tenderness

Cited by 332 publications

References 95 publications

Effect of group size and maize silage dietary levels on behaviour, health, carcass and meat quality of Mediterranean buffaloes

Effect of group size and maize silage dietary levels on behaviour, health, carcass and meat quality of Mediterranean buffaloes

Regulatory polymorphisms in the bovine Ankyrin 1 gene promoter are associated with tenderness and intramuscular fat content

Comparison of cloned and non-cloned Holstein heifers in muscle contractile and metabolic characteristics

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