Effect of Ultimate pH on Postmortem Myofibrillar Protein Degradation and Meat Quality Characteristics of Chinese Yellow Crossbreed Cattle

Li, Peng; Wang, Tiantian; Mao, Yanwei; Zhang, Yimin; Niu, Lebao; Liang, Rongrong; Zhu, Lixian; Luo, Xin

doi:10.1155/2014/174253

Cited by 53 publications

(49 citation statements)

References 29 publications

(36 reference statements)

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“…At present, little is known of the effect of Fe on meat quality. pH is a key indicator of meat quality, having a great influence on the quality of chicken carcasses [43,44]. Water holding capacity and meat color are both influenced by pH [45].…”

Section: Discussionmentioning

confidence: 99%

Effects of Dietary Iron Level on Growth Performance, Immune Organ Indices and Meat Quality in Chinese Yellow Broilers

Lin

Gou

Wang

et al. 2020

Animals

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The objective of three trials was to investigate the effects of dietary Fe on growth performance, immune organ indices and meat quality of Chinese yellow broilers during the whole growth period. A total of 1440 1-day-old, 1440 22-day-old, and 1080 43-day-old Lingnan yellow male broilers were randomly assigned to one of six dietary treatments with six replicates per treatment (40 birds per replicate for both 1 to 21 d and 22 to 42 d, 30 birds for 43 to 63 d). Additional Fe (0, 20, 40, 60, 80, and 100 mg/kg) was added as FeSO4 • H2O to the three basal diets (calculated Fe 50 mg/kg, analyzed 48.3, 49.1, 48.7 mg/kg, respectively). The calculated final dietary Fe concentrations in Starter, Grower and Finisher phases were 50, 70, 90, 110, 130, and 150 mg/kg. The results showed that average daily gain (ADG), average daily feed intake (ADFI) and feed conversion rate (FCR) of the broilers were not influenced by the different levels of Fe (p> 0.05). Weight indices of the spleen, thymus and bursa of Fabricius were not influenced (p > 0.05) by the different levels of Fe during three 21-day experimental periods. Hematocrit, and Fe contents of the liver and kidney were not affected by different levels of Fe (p> 0.05). The diet with 150 mg/kg of Fe increased the a* (relative redness) value of breast muscle compared to the 50 and 70 mg/kg diets at 24 h post mortem (p< 0.05). The diet with 90 mg/kg Fe increased the pH of breast muscle compared to broilers fed 50 or 150 mg/kg Fe (p < 0.05) 45 min after slaughter. The diet with 90 mg/kg Fe decreased drip loss of breast muscle compared to 150 mg/kg Fe (p< 0.05). These data suggest that feeding yellow-feathered broilers on a conventional corn-soy based diet satisfies their requirements without additional Fe at ages 1 to 21, and 22 to 42 d, while 90 mg/kg in the finisher phase improved meat quality, and from the QP (quadratic polynomial) models of the key meat quality variables, pH of breast muscle and drip loss of breast muscle, the optimal dietary Fe level was 89 to 108 mg/kg, and daily Fe fed allowance was 11 to 13 mg in the finisher phase (43 to 63 d).

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Section: Discussionmentioning

confidence: 99%

Effects of Dietary Iron Level on Growth Performance, Immune Organ Indices and Meat Quality in Chinese Yellow Broilers

Lin

Gou

Wang

et al. 2020

Animals

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“…Figure 7b and c also shows the degradation of desmin (54 kDa) to lower molecular weight of 33.4 kDa protein. This was supported by the report by Li et al (2014), which stated that desmin contributes to the toughness of the meat texture due to its ability to have a significant effect on maintaining the integrity and contractility of muscle cells (Kristensen & Purslow, 2001). In the tenderization technique by Ding et al (2018), degradation of desmin was observed through incubation in µ-calpain and caspase-3 with or without heat shock protein 27 (HSP27).…”

Section: Sds-pagementioning

confidence: 75%

“…The degradation of this protein could destroy the integrity of thin filaments (enlargement of the I-band and lengthening of myofibril sarcomeres) and lead to the breaking of the myofibril. Therefore, by hydrolyzing the troponin T protein, the extent of meat tenderization will be increased (Li et al, 2014;Soltanizadeh, Kadivar, Keramat, & Fazilati, 2008;Zhang et al, 2018). The disappearance of the intact troponin T acted as F I G U R E 7 The electrophoretic analysis of (a) standard ladder protein, (b) control, and (c) after protease treatment an indicator of meat tenderness and has a strong correlation to the shear force (Yan et al, 2018).…”

Section: Sds-pagementioning

confidence: 99%

Optimization of a protease extraction using a statistical approach for the production of an alternative meat tenderizer fromSpondias cytherearoots

Ahmad

Noh

Abdullah

et al. 2019

J Food Process Preserv

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In this research, a novel protease from Ambarella (Spondias cytherea) was identified as a new potential halal meat tenderizer. Optimization of protease extraction by response surface methodology has found the optimized variables at pH 8.22, 4.95% of TX‐100, 6.80 mM of 2‐mercaptoethanol, and 1.71 min of mixing time at 12.37 U/g of protease activity. The overall model was significant (p < .05) with an R2 value of 0.9885. Verification test results (Tukey's test) showed that no significant difference between the expected and experimental protease activity value (98%). The enzyme was stable at pH 8.0–10.0 and temperature 50–60°C. Incubation of enzyme with organic solvents showed higher activity in hydrophobic than hydrophilic phases. In addition, prolonged storage time of enzyme decreased the activity by 32%. Protein bands of muscle proteins and firmness of muscle samples were reduced upon protease treatment due to breaking of tissue fibers and loosening of myofibrils. Practical applications Treatment by exogenous proteases is one of the various tenderization techniques used in the meat industry to improve meat tenderness. Myofibrillar and connective tissue proteins which cause toughness in meat were effectively hydrolyzed by the protease enzymes. The results of the present study should be useful to the meat industry for discovering new source of plant protease which is able to overcome the shortcoming of animal and microbial proteases as meat tenderizer.

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“…Final pH values, considered as normal for beef cattle meat, are between 5.4 and 5.6. Intermediate pH values are considered above 5.6 and can result in increased water retention and shorter shelf life of the meat compared with pH values considered as normal (Li et al, 2014).…”

Section: Discussionmentioning

confidence: 99%

Carcass characteristics and meat evaluation of Nelore cattle subjected to different antioxidant treatments

et al. 2017

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-Forty Nelore cattle were used to evaluate the effects of supplementation with different antioxidants on carcass characteristics and meat quality of feedlot cattle. Animals were fed Brachiaria brizantha hay and subjected to five treatments (control and four antioxidants: zinc, selenium, vitamin E, and selenium + vitamin E). After a 105-day feeding period, cattle were slaughtered. Tissue composition, as well as carcass proximate composition, color, tenderness, pH, and fatty acid profile were evaluated. Analysis of variance was carried out and means compared by Tukey test at 0.05 probability. The group fed selenium showed the lowest muscle amount (66.61 g/100 g) compared with the other antioxidants evaluated. There was no difference among treatments for bone, fat, and comestible portion percentages as well as muscle:bone, muscle: fat, and comestible portion:bone ratios, with mean values of 16.85 g/100 g, 14.70 g/100 g, 82.99 g/100 g, 4.06, 4.85, and 4.95, respectively. Neither brightness, red, or yellow contents of the meat nor carcass pH were affected by treatments. For tenderness and losses during thawing and cooking, there were no differences among treatments, with averages of 6.43 kgf cm 2 , 3.22 g/100 g, and 21.15 g/100 g, respectively. Supplementation of Nelore cattle fed Brachiaria brizantha hay with antioxidants do not influence carcass characteristics or meat quality. However, vitamin E supplementation reduces the levels of omega 3 fatty acid, whereas supplementation with selenium + vitamin E promotes an increase in linoleic and palmitoleic acids and a decrease in myristoleic acid, making the supplementation feasible due to the beneficial effects provided by these acids.

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Effect of Ultimate pH on Postmortem Myofibrillar Protein Degradation and Meat Quality Characteristics of Chinese Yellow Crossbreed Cattle

Cited by 53 publications

References 29 publications

Effects of Dietary Iron Level on Growth Performance, Immune Organ Indices and Meat Quality in Chinese Yellow Broilers

Effects of Dietary Iron Level on Growth Performance, Immune Organ Indices and Meat Quality in Chinese Yellow Broilers

Optimization of a protease extraction using a statistical approach for the production of an alternative meat tenderizer fromSpondias cytherearoots

Carcass characteristics and meat evaluation of Nelore cattle subjected to different antioxidant treatments

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