Microstructure alterations in beef intramuscular connective tissue caused by hydrodynamic pressure processing

Zuckerman, H.; Bowker, Brian; Eastridge, Janet S.; Solomon, M.B.

doi:10.1016/j.meatsci.2013.05.041

Cited by 32 publications

(13 citation statements)

References 18 publications

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“…50,51 Studies have indicated that the microstructure alterations in beef intramuscular connective tissue are caused by hydrodynamic pressure processing. 52 Xia et al 9 characterised cooked beef muscles using optical scattering and absorption coefficients to measure tenderness. However, more research is required to determine the effects of pre-slaughter stress on the sarcomere length of cooked muscles.…”

Section: Resultsmentioning

confidence: 99%

Effects of animal class and genotype on beef muscle nanostructure, pHu, colour and tenderness

Chulayo¹,

Muchenje²

2016

S. Afr. J. Sci.

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The objective of the study was to determine the effects of animal class and genotype of cattle on Muscularis longissimus thoracis et lumborum (LTL) nanostructure, ultimate pH (pHu), colour and tenderness of beef. We found significant positive relationships between distance travelled (DT) and meat temperature (Tm) (p less than 0.01); lairage duration (LDhr) and lightness of colour (L*) (p less than 0.01); ambient temperature (Ta) and L* (p less than 0.05) and LDhr and yellowness (b*) (p less than 0.05) of beef from Bonsmara cattle. Positive linear relationships were observed between DT and Tm (p less than 0.05) and DT and L* (p less than 0.01) of the non-descript cattle. There were no significant relationships between pre-slaughter stress and other beef quality parameters (pHu, Warner– Bratzler shear force [WBSF], redness [a*] and b*) of Bonsmara, Nguni and non-descript cattle. Muscle fibres differed among class and genotype and had an effect on meat quality. The Bonsmara, non-descript and Nguni cows and heifers had visible skeletal muscle fibres which were thin and long, promising improved tenderness of beef. Genotype and class had significant effects on meat quality parameters (Tm, pHu, L*, a*, b* and WBSF). The first important principal components as they appeared from the analysis were pHu, Tm, L*, a*, b* and WBSF. Therefore, animal class did not affect the nanostructure of beef; instead, meat tenderness was enhanced by the longer and visible muscle fibres. Nguni cattle produced meat of superior quality to that of the Bonsmara and the non-descript cattle.

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Section: Resultsmentioning

confidence: 99%

Effects of animal class and genotype on beef muscle nanostructure, pHu, colour and tenderness

Chulayo¹,

Muchenje²

2016

S. Afr. J. Sci.

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“…A shockwave process can be set up by subjecting the sealed meat in a water-filled container to electrically-generated shockwaves (Hopkins, 2014). Shockwave treatment caused increased intramyofibrillar and endomysium spaces between muscle fibers (Zuckerman and Solomon, 1998;Bolumar et al, 2014) myofibrillar fragmentation alongside the Z-disk (Zuckerman and Solomon, 1998), destruction of collagen fibrils of the endomysium (Zuckerman et al, 2013) and degradation of C-protein, which is responsible for the integrity of the thick filaments (Spanier and Fahrenholz, 2005a). The physical disruption of muscles may lead to the release of endogenous proteases such as calpains and cathepsins, or their activators such as calcium ions, thus enhancing the tenderization effect.…”

Section: Shockwave Hydrodynamic Processingmentioning

confidence: 99%

Muscle Proteins

Boland¹,

Kaur²,

Chian³

et al. 2019

Encyclopedia of Food Chemistry

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“…This then reduces the intake of protein as some of it becomes indigestible when cooked at high temperatures (Kandeepan et al, 2013;Kaur et al, 2014). Water-soluble compounds (amino acids, peptides and glycoproteins), lipids (polyunsaturated fatty acids of phospholipids) and Maillard reactions (heterocyclic compounds) are at play during cooking to improve flavour (Dubost et al, 2013;Zuckerman et al, 2013). However, because of the formation of lipid oxidation with carbonyl compounds, an abnormal flavour could be produced.…”

Section: Structural Changes In Meatmentioning

confidence: 99%

A balanced perspective on animal welfare for improved meat and meat products

Chulayo¹,

Muchenje²

2016

SA J. An. Sci.

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Increased public concern for animal welfare in the logistics chain has led to a rise in the scrutiny of the treatment of food animals. Factors affecting the status of welfare of slaughter animals begin at the farm and occur during transportation and at the abattoir. The activities that animals pass through before slaughter are thought to have negative effects on both the animal and the product. Before or during this period, animals suffer pain, which compromises their physical, health and biochemical status, and meat quality and quantity; which leads to economic losses. Environmental impact plays a role in the behaviour, growth, development and welfare of animals, even though it is associated with the production of greenhouse gases and biodiversity. Food producers are also mindful of the challenges of feeding the ever-increasing human population. Although the issues of animal production, which range from the environment to human health, have been discussed, animal welfare-related factors that are at play in the production chain of farm animals must still be addressed. An understanding of the animal's environment, behaviour and the biochemical interactions that are at play in stressful conditions; and the implications of these for animal health and welfare are key to developing effective mitigation strategies. Therefore, the objective of this review is to highlight the literature on animal welfare, and suggest strategies that could be adopted for the improvement of meat animals, meat quality and meat products. ______________________________________________________________________________________

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Microstructure alterations in beef intramuscular connective tissue caused by hydrodynamic pressure processing

Cited by 32 publications

References 18 publications

Effects of animal class and genotype on beef muscle nanostructure, pHu, colour and tenderness

Effects of animal class and genotype on beef muscle nanostructure, pHu, colour and tenderness

Muscle Proteins

A balanced perspective on animal welfare for improved meat and meat products

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