Quadratic relationship between early-post-mortem glycolytic rate and beef tenderness

Pike, Mindy; Ringkob, T.P.; Beekman, Dirk Douglas; Koh, Y. O.; Gerthoffer, William T.

doi:10.1016/0309-1740(93)90015-a

Cited by 43 publications

(24 citation statements)

References 32 publications

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“…At intermediate rates of temperature decline, minimal shortening of sarcomeres occurs at rigor (Marsh, Ringkob, Russell, Swartz & Pagel, 1987b;Pike, Ringkob, Beekman, Koh & Gerthoffer, 1993). If the temperature decline is too rapid and glycolysis is slow, coldshortening occurs resulting in a profound increase in toughness (Marsh et al, 1987b;Pike et al, 1993).…”

Section: Effects Of Sarcomere Lengthmentioning

confidence: 99%

Genetic and environmental effects on meat quality

Warner¹,

et al. 2010

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In order for livestock industries to consistently produce high quality meat, there must be an understanding of the factors that cause quality to vary, as well as the contribution of genetics. A brief overview of meat tenderness is presented to understand how genotype and environment may interact to influence this trait.Essentially, meat tenderness is determined from the contribution of connective tissue, sarcomere length determined pre-rigor and rate of proteolysis during ageing, as well as contributions from intramuscular fat and post-mortem energy metabolism. The influence of mutations in myostatin, the callipyge gene, the Carwell or ribe eye muscle gene as well as the calpain system on meat tenderness is presented. Specific examples of interactions between the production or processing environment and genetics are presented for both sheep and cattle. The day-to-day variation in tenderness is evident across experiments and this variation needs to be controlled in order to consistently produce tender meat.

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Section: Effects Of Sarcomere Lengthmentioning

confidence: 99%

Genetic and environmental effects on meat quality

Warner¹,

et al. 2010

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“…A low glycolytic rate post mortem results in high shear force, whereas a high glycolytic rate leads to lower shear values (O'HALLORAN et al, 1997), probably related to lower or higher intracellular Ca 2+ concentrations, respectively. A very fast p.m. metabolism however has been shown to produce tough meat, indicating a quadratic relationship between glycolytic rate and tenderness (MARSH et al, 1987;PIKE et al, 1993). In pork, calcium infusion tenderised the meat, but had detrimental effects on drip loss and meat colour (REES et al, 2002).…”

Section: Camentioning

confidence: 99%

Regulation of intracellular Ca<sup>2+</sup> concentration and meat quality in pigs

Küchenmeister

Kuhn

2003

Arch. Anim. Breed.

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The meat quality of pigs is essentially dependent on the rate and intensity of energy metabolism after slaughter. The major cellular processes in muscle cells are regulated by the Ca 2+ concentration in the cytoplasm, stimulating different energy consuming ATPases. The most essential regulator of the Ca 2+ concentration is the sarcoplasmic reticulum (SR) with its membranes, the SR Ca 2+ ATPase (Ca 2+ pump), and the calcium release channel (CRC). Defects of one or more of these elements will be of influence on the metabolism and ultimately on the meat quality. This is widely investigated in pigs with a mutated CRC. However, pigs without a mutation in the CRC also show a wide variability in their meat quality, dependent on other factors e.g. stress or season of the year. The variability in meat quality in these "normal" pigs is at least partly a result of differences in SR Ca 2+ transport and the resulting metabolism. IntroductionThe pig breeding systems aiming for an increase of the lean meat percentage have been very successful in the preceding decades. However, parallel with an increased meat content there was an increasing part of carcasses showing inferior meat quality and also an increase in losses by death during transportation or other kinds of stresses. A major reason for this relationship has been shown to be a mutated calcium release channel (CRC) of the sarcoplasmic reticulum (SR) (MCLENNAN and PHILLIPS, 1992). It turned out, that this mutation causes an insufficient regulation of the intracellular Ca 2+ concentration, activating metabolic processes not only in the live pig muscle, but also after slaughtering the animals. Currently all major pig producing

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“…A pH between 5.9 and 6.2 at 1.5 h post-slaughter is suggested as optimum for tenderness (Hwang and Thompson 2001), and our data show that these animals were in this range at 1-2 h post-slaughter. However, it is also suggested that a pH <5.6 at 3 h post-mortem results in significantly tougher meat (Pike et al 1993), and carcasses with a pH 6.25 at 1 h post-slaughter are said to have 'faster rigor' onset, resulting in less tender meat (Khan and Ballantyne 1973). Under the conditions in the present study, the meat from these steers is likely to be tough regardless of shade or dietary treatments, as all treatments had a temperature >35 C at pH 6, which is classed as high rigor temperature (as discussed by Warner et al 2014).…”

Section: Discussionmentioning

confidence: 99%

Dietary betaine supplementation has energy-sparing effects in feedlot cattle during summer, particularly in those without access to shade

DiGiacomo¹,

Warner

Leury³

et al. 2014

Anim. Prod. Sci.

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Abstract. Dietary betaine supplementation improves water retention in steers and may influence lean-tissue deposition, while also acting as an osmolyte to help regulate cellular osmotic balance. This study investigated the interactions between shade and dietary betaine on carcass characteristics, tissue enzyme activity and gene expression in 48 feedlot steers during summer. Steers were randomly allocated to a 4 · 2 factorial design with the factors being dietary betaine (0, 10, 20 or 40 g) and shade (with and without shade) for 120 days. Tissue samples were obtained at slaughter and analysed for gene expression of heat shock proteins 70 and 90 (HSP70/90) and expression of heat shock factor 1 (HSF1), and enzyme activity of fatty acid synthase (FAS) and glycerol-6-phosphate dehydrogenase (G6PDH). Carcasses were evaluated for quality. Carcass weight at slaughter was not altered by shade (P = 0.18) but tended to be increased by dietary betaine (306 v. 314 kg, P = 0.09). The P8 backfat was not altered by shade (P = 0.43) or dietary betaine (P = 0.32), although there was a within dietary betaine effect whereby P8 backfat tended to be greater in steers fed 10 g compared with 40 g betaine/day (17.4 v. 14.5 mm, P = 0.06). Muscle pH at 1 h (5.97 v. 6.03, P = 0.01) and 2 h (5.73 v. 5.80, P = 0.04) post-slaughter was higher in shaded steers, and muscle pH at 1 h post-slaughter was higher in steers fed 10 or 20 g than those fed 40 g betaine/day (6.03 v. 6.03 v. 5.95, P = 0.005). Gene expression was not altered by betaine, while adipose tissues expressed more of each gene than muscle (P < 0.001). The mRNA expression of HSF1 and HSP90 was influenced by a shade · betaine interaction, although the direction of this interaction was irregular (P = 0.03 and 0.03, respectively). Adipose tissue FAS and G6PDH enzyme activity was unaffected by shade and betaine. The results of this study indicate that betaine supplementation may be a successful carcass modifier in growing feedlot steers during summer. Provision of shade during summer may reduce the rate of pH decline in the first 2 h after slaughter and reduce the risk of high rigor temperature.

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Quadratic relationship between early-post-mortem glycolytic rate and beef tenderness

Cited by 43 publications

References 32 publications

Genetic and environmental effects on meat quality

Genetic and environmental effects on meat quality

Regulation of intracellular Ca<sup>2+</sup> concentration and meat quality in pigs

Dietary betaine supplementation has energy-sparing effects in feedlot cattle during summer, particularly in those without access to shade

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Quadratic relationship between early-post-mortem glycolytic rate and beef tenderness

Cited by 43 publications

References 32 publications

Genetic and environmental effects on meat quality

Genetic and environmental effects on meat quality

Regulation of intracellular Ca&lt;sup&gt;2+&lt;/sup&gt; concentration and meat quality in pigs

Dietary betaine supplementation has energy-sparing effects in feedlot cattle during summer, particularly in those without access to shade

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Regulation of intracellular Ca<sup>2+</sup> concentration and meat quality in pigs