Effects of carcass maturity on meat quality characteristics of beef semitendinosus muscle for chinese native yellow steers

Li, C. B.; Xu, Xintong; Zhou, Guang Hong; Xu, Shu Qin; Zhang, J. B.

doi:10.1017/s1751731107727490

Cited by 3 publications

(1 citation statement)

References 28 publications

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“…Meat quality and meat composition are not separated from the influences of animal genetic improvement systems. Previous studies have indicated that meat quality is tightly correlated with muscle composition and structure and the histological properties of muscle fibers [ 1 , 2 ]. It is therefore crucial to further study the molecular genetic mechanism of skeletal muscle growth and development [ 3 ].…”

Section: Introductionmentioning

confidence: 99%

New Insight into Muscle-Type Cofilin (CFL2) as an Essential Mediator in Promoting Myogenic Differentiation in Cattle

Sun

Zhao

et al. 2022

Bioengineering

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Meat quality and meat composition are not separated from the influences of animal genetic improvement systems; the growth and development of skeletal muscle are the primary factors in agricultural meat production and meat quality. Though the muscle-type cofilin (CFL2) gene has a crucial influence on skeletal muscle fibers and other related functions, the epigenetic modification mechanism of the CFL2 gene regulating meat quality remains elusive. After exploring the spatiotemporal expression data of CFL2 gene in a group of samples from fetal bovine, calf, and adult cattle, we found that the level of CFL2 gene in muscle tissues increased obviously with cattle age, whereas DNA methylation levels of CFL2 gene in muscle tissues decreased significantly along with cattle age by BSP and COBRA, although DNA methylation levels and mRNA expression levels basically showed an opposite trend. In cell experiments, we found that bta-miR-183 could suppress primary bovine myoblast differentiation by negatively regulated CFL2. In addition, we packaged recombinant adenovirus vectors for CFL2 gene knockout and overexpression and found that the CFL2 gene could promote the differentiation of primary bovine myoblasts by regulating marker genes MYOD, MYOG and MYH3. Therefore, CFL2 is an essential mediator for promoting myogenic differentiation by regulating myogenic marker genes in cattle myoblasts.

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Section: Introductionmentioning

confidence: 99%

New Insight into Muscle-Type Cofilin (CFL2) as an Essential Mediator in Promoting Myogenic Differentiation in Cattle

Sun

Zhao

et al. 2022

Bioengineering

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Unraveling the chemosensory attributes of braised beef prepared from different regions using GC-MS combined with multivariate data analysis

Sun,

Li,

et al. 2024

International Journal of Gastronomy and Food Science

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Meat quality traits of Nellore bulls according to different degrees of backfat thickness: a multivariate approach

et al. 2017

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Subcutaneous fat deposition measured as backfat thickness (BFT) increases protection for the bovine carcass during cooling, conferring to BFT an important characteristic for the meat industry. To study the influence of BFT on meat quality traits of Nellore bulls (Bos indicus), data from 1652 animals aged 20–24 months in feedlot finishing were used. The principal component analysis (PCA) was performed to characterise meat quality variables in longissimus thoracis muscle. Measurements comprised the rib eye area, BFT, marbling, shear force, myofibril fragmentation index, cooking losses, intramuscular lipid content and colour (lightness, yellowness, redness, chromaticity and hue). Considering BFT as a separation criterion, the K-means cluster analysis was applied to classify beef samples. The first four PC explained roughly 66% of total variability and meat colour (yellowness and chromaticity) was more effective to define the first PC. Tenderness or toughness (shear force and cooking losses) and fatness (BFT and intramuscular lipid content) were more effective to define the second and third PC, respectively. Three BFT groups were formed and projected in the gradient defined by PC 2 and PC 3. BFT means in the clusters were 10.82 ± 3.19 (I), 5.03 ± 1.01 (II) and 2.54 ± 0.63 (III) mm with 185, 947 and 520 animals in each group, respectively. The projection of I, II and III in the gradient allowed to distinguish fatness between beef samples and tenderness between I and III. Additionally, 57.32% of animals (Group II) were placed between the two previous groups. Beef samples with higher values of shear force and cooking losses (tough meat) showed lower BFT and myofibril fragmentation index values, possibly due to fibre shortening. PCA and K-means cluster analysis presented as interesting multivariate techniques to identify Nellore bulls regarding meat quality as some of the traits used in the study are difficult to measure. The three-cluster solution represented the main biological type of Nellore bulls finished on feedlot in Brazil showing that only 11.2% of beef samples (Cluster I) can be considered tender. This information can be useful for breeding programs of Nellore bulls. In this study, Cluster I shows optimal beef quality (SF = 4.52 ± 1.17 kg) with better marbling level and less cooking losses. Nellore cattle producers should target BFT at least 5.00 mm to prevent fibre shortening. However, the only condition which provides optimal beef tenderness (i.e. shear force values lower than 4.9 kg) was found in Cluster I. The BFT does not seem to be a suitable characteristic for the selection of animals to improve tenderness due the weak relationship between BFT and shear force.

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Effects of carcass maturity on meat quality characteristics of beef semitendinosus muscle for chinese native yellow steers

Cited by 3 publications

References 28 publications

New Insight into Muscle-Type Cofilin (CFL2) as an Essential Mediator in Promoting Myogenic Differentiation in Cattle

New Insight into Muscle-Type Cofilin (CFL2) as an Essential Mediator in Promoting Myogenic Differentiation in Cattle

Unraveling the chemosensory attributes of braised beef prepared from different regions using GC-MS combined with multivariate data analysis

Meat quality traits of Nellore bulls according to different degrees of backfat thickness: a multivariate approach

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