Tough aged meat presents greater expression of calpastatin, which presents postmortem protein profile and tenderization related to Nellore steer temperament

Souza, Giancarlo de Moura; Coutinho, Marcelo Aranda da Silva; Ramos, Patricia Maloso; Oliveira, Giuliana Micai de; Lonergan, Steven M.; Delgado, Eduardo Francisquine

doi:10.1016/j.meatsci.2019.05.017

Cited by 12 publications

(7 citation statements)

References 35 publications

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“…Limited information is available concerning the effects of pH u on steak quality from Nellore cattle in Brazil. Nellore cattle present divergent temperament that may be associated with lower and inconsistent meat tenderness (Coutinho et al, 2017;de Moura Souza et al, 2019). Given the high diversity and volume of Brazilian beef originating from multiple geographic locations with continental scale, the national meat industry requires to adopt production strategies to reduce the quality heterogeneity, as well as meeting quality parameters demanded by consumers.…”

Section: Introductionmentioning

confidence: 99%

Influence of ultimate pH on biochemistry and quality of Longissimus lumborum steaks from Nellore bulls during ageing

Baron

Santos-Donado

Ramos

et al. 2021

Int J of Food Sci Tech

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Ultimate pH (pH u ) is an indicator that influences post-mortem meat quality. We studied physiological and biochemical changes of steaks obtained from Nellore bulls (Bos indicus) during post-mortem ageing. To this, Longissimus lumborum (LL) muscles were classified into three groups: Normal-pH u (≤5.79), Intermediate-pH u (5.80-6.29) and High-pH u (≥6.30) groups, portioned into steaks, vacuum packaged and matured at 2°C for 0, 7, 14, 21 and 28 days. High-pH u steaks exhibited impaired colour stability and were darker compared to the other groups. High-and Normal-pH u steaks showed improved tenderness and myofibrillar fragmentation linked to proteolysis. Intermediate-pH u steaks were associated with a lower meat tenderness and decreased collagen solubility. High-pH u steaks retained a high pH during ageing and increased water-holding capacity. These findings provide evidence that highlight pH u as a strategy for the classification of pH u -dependent beef quality from Nellore bulls that can be adopted by the Brazilian meat industry.

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Section: Introductionmentioning

confidence: 99%

Influence of ultimate pH on biochemistry and quality of Longissimus lumborum steaks from Nellore bulls during ageing

Baron

Santos-Donado

Ramos

et al. 2021

Int J of Food Sci Tech

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“…The expression of calpastatin is positively related to the sheer force of post‐mortem muscle. Beef with high contents of calpastatin showed low tenderness (De Moura Souza et al ., 2019; Motter et al ., 2021). As the degradation substrate of μ‐calpain, calpastatin degraded gradually in post‐mortem muscle.…”

Section: Resultsmentioning

confidence: 99%

Phosphorylation plays positive roles in regulating the inhibitory ability of calpastatin to calpain

Zhang

et al. 2021

Int J of Food Sci Tech

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The objective of this study was to determine the regulatory mechanism of phosphorylation of calpastatin on the activity of l-calpain. Crude calpastatin extracted from the longissimus lumborum (LL) muscles of three Fat Tail Han Sheep were treated with protein kinase A (PKA) or alkaline phosphatase (AP) to increase or decrease their phosphorylation levels, respectively, and then, both phosphorylated/dephosphorylated solutions were incubated with different amounts of purified l-calpain (25, 50, 100 and 150 units). In the AP group, the rate of l-calpain degradation was higher than the control and PKA groups. Calpastatin with higher phosphorylation levels presented much higher inhibitory abilities. Five phosphorylation sites from two phosphopeptides were identified. Protein kinase A-catalysed calpastatin phosphorylation at Ser 649 positively regulates the inhibitory abilities of calpastatin by promoting the interaction between calpastatin and calpain. These results contribute to enrich the regulatory mechanism of l-calpain activity during post-mortem meat tenderisation.

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“…The ratio between calpain and calpastatin activities determines the potential to tenderize of distinct muscles during aging. There is evidence showing a positive relationship between the inhibitory activity and calpastatin expression (Souza et al, 2019); nevertheless, other did not show the same relationship (Martins et al, 2017) within indicine cattle.…”

Section: Beef Quality From Steaks With Distinct Ph Declinementioning

confidence: 87%

“…More excitable steers are associated to greater sympathetic tonus and consequent greater stimulation of hypothalamic-pituitary-adrenal axis resulting in beef with reduced tenderness (Coutinho et al, 2017). Meat toughness of excitable Nellore steers is not resolved, even after aging (Souza et al, 2019). Additionally, excitable animals can have reduced concentration of muscle glycogen at slaughter, which limits adenosine triphosphate (ATP) levels postmortem (pm) and consequently hindering the pH decline.…”

Section: Introductionmentioning

confidence: 99%

Beef of Nellore cattle has limited tenderization despite pH decline in Longissimus lumborum

Ramos

Santos-Donado

Oliveira

et al. 2022

Sci. agric. (Piracicaba, Braz.)

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Bos taurus indicus temperament is variable and affects beef tenderization. Our objective was to investigate temperament and performance of non-castrated Nellore and identify groups based on Longissimus lumborum (LL) pH decline as well as beef characteristics produced by those groups. We investigated 94 animals with a subset of carcasses (n = 24) selected based on LL pH at 24 h postmortem (pm) to represent two groups: resistant to pH decline (> 5.8 called pH-Res; n = 10) and normal (< 5.7 called pH-Nor; n = 14). Steaks were fabricated from the LL muscle and randomly assigned to aging (2, 7, 14, and 21 days). Sarcomere length, cooking loss, myofibrillar fragmentation index (MFI), and Warner-Bratzler shear force (WBSF) were determined.Data on temperament were investigated in a multivariate approach, while beef data were compared between groups using the analysis of variance. Rectal temperature at the beginning of the finishing phase and total weight gain were greater and related to animals in the pH-Res group (p < 0.01 and p = 0.03, respectively). Temperature and pH decline curves, sarcomere length, and cooking loss revealed that pH-Res produced beef with lower quality compared to the pH-Nor group. Results for MFI and WBSF did not show differences between groups within each time pm; however, overall steaks from pH-Res were tougher (p = 0.06). Incidence of LL pH between 5.8 and 5.9 at 24 h pm did not compromise the tenderization rate or extension; however, it affected the water holding capacity in this population of Nellore cattle.

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Tough aged meat presents greater expression of calpastatin, which presents postmortem protein profile and tenderization related to Nellore steer temperament

Cited by 12 publications

References 35 publications

Influence of ultimate pH on biochemistry and quality of Longissimus lumborum steaks from Nellore bulls during ageing

Influence of ultimate pH on biochemistry and quality of Longissimus lumborum steaks from Nellore bulls during ageing

Phosphorylation plays positive roles in regulating the inhibitory ability of calpastatin to calpain

Beef of Nellore cattle has limited tenderization despite pH decline in Longissimus lumborum

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