Effect of a low‐voltage electrical stimulation on yak meat tenderness during postmortem aging

Chen, Meng-Yin; Tian, Yuan; Yu, Qunli; Han, Ling; Zhao, Suonan; Song, Ran

doi:10.1111/asj.13410

Cited by 5 publications

(2 citation statements)

References 53 publications

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“…Moreover, ES can perturb the normal architecture of the sarcoplasmic reticulum, leading to the release of Ca 2+ . This release may be connected to the observed alterations in mitochondrial structure and function [ 41 ].…”

Section: Resultsmentioning

confidence: 99%

Electrical Stimulation Induces Activation of Mitochondrial Apoptotic Pathway and Down-Regulates Heat Shock Proteins in Pork: An Innovative Strategy for Enhancing the Ripening Process and Quality of Dry-Cured Loin Ham

Yue,

Bi,

et al. 2024

Foods

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A fundamental regulatory framework to elucidate the role of electrical stimulation (ES) in reducing long production cycles, enhancing protein utilization, and boosting product quality of dry-cured ham is essential. However, how mitochondria and enzymes in meat fibers are altered by ES during post-processing, curing, and fermentation procedures remains elusive. This study sought to explore the impact of ES on the regulation of heat shock proteins (HSP27, HSP70), apoptotic pathways, and subsequent influences on dry-cured pork loin quality. The gathered data validated the hypothesis that ES notably escalates mitochondrial oxidative stress and accelerates mitochondrial degradation along the ripening process. The proapoptotic response in ES-treated samples was increased by 120.7%, with a cellular apoptosis rate 5-fold higher than that in control samples. This mitochondrial degradation is marked by increased ratios of Bax/Bcl-2 protein along the time course, indicating that apoptosis could contribute to the dry-cured ham processing. ES was shown to further down-regulate HSP27 and HSP70, establishing a direct correlation with the activation of mitochondrial apoptosis pathways, accompanied by dry-cured ham quality improvements. The findings show that ES plays a crucial role in facilitating the ripening of dry-cured ham by inducing mitochondrial apoptosis to reduce HSP expression. This knowledge not only explains the fundamental mechanisms behind myofibril degradation in dry-cured ham production but also offers a promising approach to enhance quality and consistency.

show abstract

Section: Resultsmentioning

confidence: 99%

Electrical Stimulation Induces Activation of Mitochondrial Apoptotic Pathway and Down-Regulates Heat Shock Proteins in Pork: An Innovative Strategy for Enhancing the Ripening Process and Quality of Dry-Cured Loin Ham

Yue,

Bi,

et al. 2024

Foods

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show abstract

“…Due to the coarse muscle fiber, the tenderness quality of yak meat is poor. For improving the quality of yak meat tenderness, scholars have done a lot of research on effect of endogenous protease (Li et al 2020;Tian et al, 2013), myofibril protein (Yang et al, 2019), reactive oxygen species (Wang et al, 2018a), processing and mature manner (Gao et al, 2020;Chen et al, 2020) and the intracellular environment (Wang et al, 2017) on the quality of tenderness after the slaughter. However, there are few reports on the mechanism of the difference of tenderness quality traits in different parts of yak meat by proteomics.…”

Section: Introductionmentioning

confidence: 99%

Differential proteomic analysis to identify proteins associated with Tenderness of Yak meat from different parts based on TMT Proteomic

Yan

Zhoumin

et al. 2022

Food Sci. Technol

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In order to study the tenderness mechanism of difference in different parts of Yak meat, the differentially expressed proteins (DEPs) and its correlation with quality of Yak meat were studied by TMT (Tandem Mass Tags, TMT) quantitative proteomic method. The results showed that 25, 40 and 34 DEPs were identified in JR/HGT, WJR/HGT and WJR/JR groups, respectively. Correlation analysis between DEPs and quality traits of yak meat showed that there were 12 DEPs with significant correlation were correlated closely with quality traits.The relative contents of the 11 DEPs were significantly different in different parts (p < 0.05).There are 8, 9 and 6 key DEPs in JR/HGT, WJR/HGT and WJR/JR groups, respectively.The expression of these DEPs were down-regulated and up-regulated in different parts, and was closely related to the cell growth and death, carbohydrate metabolism, amino acid metabolism, protein binding, motility activity and unfolded protein binding.The significant difference of the expression of these key proteins in different parts is the internal reason of the difference of quality traits among WJR, JR and HGT.This provide a reference for the study on the mechanism of difference in Yak meat.

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Effects of alternating electric field during freezing and thawing on beef quality

Yang

Bruce

et al. 2023

Food Chemistry

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Effect of a low‐voltage electrical stimulation on yak meat tenderness during postmortem aging

Cited by 5 publications

References 53 publications

Electrical Stimulation Induces Activation of Mitochondrial Apoptotic Pathway and Down-Regulates Heat Shock Proteins in Pork: An Innovative Strategy for Enhancing the Ripening Process and Quality of Dry-Cured Loin Ham

Electrical Stimulation Induces Activation of Mitochondrial Apoptotic Pathway and Down-Regulates Heat Shock Proteins in Pork: An Innovative Strategy for Enhancing the Ripening Process and Quality of Dry-Cured Loin Ham

Differential proteomic analysis to identify proteins associated with Tenderness of Yak meat from different parts based on TMT Proteomic

Effects of alternating electric field during freezing and thawing on beef quality

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