Effects of muscle type and display time on beef mitochondria

Belskie, Kaylin; Ramanathan, Ranjith; Suman, Surendranath P.; Mancini, R.A.

doi:10.1016/j.meatsci.2014.09.132

Cited by 5 publications

(7 citation statements)

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“…Nonetheless, we did not evaluate mitochondrial degradation to confirm this hypothesis. In partial support, muscle-specificity in beef mitochondrial functionality has been reported previously, with mitochondria from PM having lower mitochondrial MRA and oxygen consumption rate after storage for 7 d compared to mitochondria from longissimus dorsi (Belskie et al, 2015).…”

Section: Instrumental Color and Biochemical Attributessupporting

confidence: 78%

Changes in the Sarcoplasmic Proteome of Beef Muscles with Differential Color Stability during Postmortem Aging

Nair

Beach

et al. 2018

Meat and Muscle Biology

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Beef color is a muscle-specific trait, and sarcoplasmic proteome influences muscle-specific variations in beef color stability. Postmortem aging influences the color and sarcoplasmic proteome of beef muscles. Nonetheless, muscle-specific changes in sarcoplasmic proteome of beef muscles with differential color stability during aging have not been characterized yet. Therefore, our objective was to examine the changes in the sarcoplasmic proteome of 3 differentially color stable muscles from beef hindquarters during postmortem aging. Longissimus lumborum (LL), psoas major (PM), and semitendinosus (ST) separated from 8 (n = 8) beef carcasses (24 h postmortem) were subjected to aging in vacuum packaging (2°C) for 0, 7, 14, and 21 d. On each aging day, steaks were fabricated, and allotted to refrigerated storage (2°C) under aerobic packaging. Samples for proteome analysis obtained during fabrication were frozen at –80°C. Instrumental color and metmyoglobin reducing activity were evaluated on d 0, 3, and 6 of storage. Sarcoplasmic proteome was analyzed, and differentially abundant proteins were identified using mass spectrometry. Color attributes and biochemical parameters were influenced by muscle source and aging (P < 0.05); LL and ST had greater (P < 0.05) surface redness than PM. Aging also influenced surface redness, with 7-d aged steaks demonstrating greatest values (P < 0.05). Proteome analysis identified 135 protein spots differentially abundant (P < 0.05) between the muscles and aging time points indicating muscle-specific changes during aging. The identified proteins included glycolytic enzymes, proteins associated with energy metabolism, antioxidant proteins, chaperones, and transport proteins. Overall, the glycolytic enzymes were more abundant (P < 0.05) in color-stable muscles and at aging times with greater color stability, indicating that these proteins could be used as potential biomarkers for beef color.

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Section: Instrumental Color and Biochemical Attributessupporting

confidence: 78%

Changes in the Sarcoplasmic Proteome of Beef Muscles with Differential Color Stability during Postmortem Aging

Nair

Beach

et al. 2018

Meat and Muscle Biology

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“…This suggests that there are inherent differences in oxygen consumption capabilities per mg mitochondria between muscle types. Previous research also reported a greater oxygen consumption in isolated bovine PM mitochondria 27 and in steaks 28 compared with LL. The greater oxygen consumption ability of PM mitochondria and greater mitochondrial content may be responsible for increased oxygen consumption in PM steaks.…”

Section: ■ Results and Discussionmentioning

confidence: 63%

Effects of Muscle-Specific Oxidative Stress on Cytochrome c Release and Oxidation–Reduction Potential Properties

Mitacek

Abraham

et al. 2017

J. Agric. Food Chem.

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Mitochondria play a significant role in beef color. However, the role of oxidative stress in cytochrome c release and mitochondrial degradation is not clear. The objective was to determine the effects of display time on cytochrome c content and oxidation-reduction potential (ORP) of beef longissimus lumborum (LL) and psoas major (PM) muscles. PM discolored by day 3 compared with LL. On day 0, mitochondrial content and mitochondrial oxygen consumption were greater in PM than LL. However, mitochondrial content and oxygen consumption were lower (P < 0.05) in PM than LL by day 7. Conversely, cytochrome c content in sarcoplasm was greater on days 3 and 7 for PM than LL. There were no significant differences in ORP for LL during display, but ORP increased for PM on day 3 when compared with day 0. The results suggest that muscle-specific oxidative stress can affect cytochrome c release and ORP changes.

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“…OSM, which demonstrated greater (P <0.05) mitochondrial OCR than ISM, had greater (P <0.05) redness on day 4 as well as greater (P <0.05) color stability (R630/580) and MRA throughout the display. Furthermore, Belskie et al (2015a) reported that mitochondria from color-stable longissimus dorsi steaks demonstrated greater activity than those from color-labile psoas major on days 5 and 7 of display resulting in improved color stability for longissimus dorsi steaks. These results, along with the observations in the present study, highlight the critical role of mitochondrial functionality in beef color stability.…”

Section: Resultsmentioning

confidence: 99%

“…Mitochondria remain biochemically active in postmortem muscle and may influence the bloom development and color stability by competing with myoglobin for available oxygen and by providing reducing equivalents for metmyoglobin reduction (Ashmore et al, 1972;Tang et al, 2005aTang et al, , 2005b. Furthermore, Belskie et al (2015a) reported muscle-specificity in beef mitochondrial biochemistry, with color-labile psoas major demonstrating rapid decrease in mitochondrial oxygen consumption rate (OCR) compared to color-stable longissimus dorsi. However, intramuscular variation in functionality of mitochondria and its relationship with color biochemistry are yet to be examined.…”

Section: Introductionmentioning

confidence: 99%

Intramuscular variation in mitochondrial functionality of beef <i>semimembranosus</i>

Nair¹,

Ramanathan²,

Rentfrow³

et al. 2017

SA J. An. Sci.

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Intramuscular color stability variations in beef semimembranosus have been reported previously. Mitochondria remain biochemically active in postmortem muscle and can influence fresh beef color stability. However, the role of mitochondrial functionality in intramuscular color variations in beef semimembranosus is yet to be examined. We examined the functionality of mitochondria isolated from outside (OSM) and inside (ISM) regions of beef semimembranosus. Semimembranosus muscles (n = 5) were collected from inside rounds of beef carcasses 48 h post-mortem and were separated to OSM and ISM steaks. Color attributes were evaluated instrumentally and biochemically on days 0 and 4 of retail display, whereas mitochondrial oxygen consumption rate (OCR) was measured on day 0 using succinate as substrate using steaks frozen during fabrication. Mitochondrial OCR was significantly greater in OSM than in ISM on day 0. The ISM steaks exhibited significantly greater redness (a* value) than OSM steaks on day 0, but OSM steaks had significantly greater redness than the ISM counterparts on day 4. During retail display, ISM steaks exhibited greater lightness (L* value) than OSM steaks. However, OSM demonstrated significantly greater color stability and metmyoglobin reducing activity than ISM throughout the display. The observed differences in mitochondrial OCR between ISM and OSM steaks indicated that mitochondrial biochemistry possibly contributes to the intramuscular color variations in beef semimembranosus. _________________________________________________________________________________________

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Effects of muscle type and display time on beef mitochondria

Cited by 5 publications

References 0 publications

Changes in the Sarcoplasmic Proteome of Beef Muscles with Differential Color Stability during Postmortem Aging

Changes in the Sarcoplasmic Proteome of Beef Muscles with Differential Color Stability during Postmortem Aging

Effects of Muscle-Specific Oxidative Stress on Cytochrome c Release and Oxidation–Reduction Potential Properties

Intramuscular variation in mitochondrial functionality of beef <i>semimembranosus</i>

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