Inverse Relationships between Biomarkers and Beef Tenderness According to Contractile and Metabolic Properties of the Muscle

Abstract

Previous proteomic analyses established a list of proteins biomarkers of beef tenderness. The present study quantified the relative abundance of 21 of these proteins by dot-blot technique in the Longissimus thoracis and Semitendinosus muscles of 71 young bulls from three breeds: Aberdeen Angus (AA), Limousin (LI), and Blond d'Aquitaine (BA). For both muscles overall tenderness was estimated by sensory analysis; shear force was measured with a Warner-Bratzler instrument, and an index combining sensory and mechanical measurements was calculated. Multiple regressions based on relative abundances of these proteins were used to propose equations of prediction of the three evaluations of tenderness. Hsp70-1B appeared to be a good biomarker of low tenderness in the three breeds and in the two muscles. Proteins such as lactate dehydrogenase-B, myosin heavy chain IIx, and small heat shock proteins (Hsp27, Hsp20, and αB-crystallin) were related to tenderness but inversely according to the muscle and breed. The results demonstrate that prediction of tenderness must take into account muscle characteristics and animal type.

Proceedings of the 10th International Symposium on the Nutrition of Herbivores

“…On the contrary, some proteins representative of fast glycolytic properties (Activities of metabolic enzymes such as Lactate Dehydrogenase and PhosphoFructoKinase, Myosin heavy chain-I, α-enolase 1, β-enolase 3) appears more abundant. This is in agreement with previous results indicating that in French beef breeds, the LT is more tender when it contains lower abundance of fast glycolytic proteins (Picard et al, 2014).…”

Compositional, organoleptic, metabolic enzyme activity and fibre characteristics of muscle from bulls with different growth paths to a common carcass weight

“…Yambayamba and Price (1991) suggested that a decrease in the energy intake of the animal leads to muscle with more oxidative fibres than glycolytic fibres. The studies of Picard et al (2007Picard et al ( , 2014 demonstrated that in French beef breeds, bulls that had the more tender LT also had a lower proportion of IIX fibres. The results of the present study are in accordance with these data as LT from the 0.6 group contained a numerically lower proportion of IIX fibres and was rated more tender.…”

Proteomics in Meat Science — Current Status and Future Perspective

“…Многие из этих данных были получены с использованием 2DGE and MS [11]. Было высказано предположение, что сре-ди 21 изученного белка, небольшой белок теплового шока Hsp70-1B может служить биомаркером недоста-точной нежности говядины [12]. Другие более ранние исследования говорят о том, что такие биомаркеры как изоформы тяжелой цепи миозина или цепь В лактатдегидрогеназы, по всей вероятности, являются специфичными для мышцы или породы.…”

“…Many of these data was produced using 2DGE and MS [11]. It was suggested that small heat shock protein Hsp70-1B among 21 studied proteins, might serve as a biomarker of low tenderness in beef [12]. Other earlier studies suggested biomarkers such as myosin heavy chain isoforms or lactate dehydrogenase chain B seemed to be muscle-or breed-specific.…”