Variations in the abundance of 24 protein biomarkers of beef tenderness according to muscle and animal type

Guillemin, Nicolas; Jurie, Catherine; Cassar-Malek, Isabelle; Hocquette, Jean-François; Renand, Gilles; Picard, Brigitte

doi:10.1017/s1751731110002612

Cited by 75 publications

(66 citation statements)

References 42 publications

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“…Apart from the USA (Rhee et al, 2004;Von Seggern et al, 2005), studies regarding muscle profiling have been conducted in different countries including Norway (Hildrum et al, 2009) and Poland (Zajac et al, 2011). Ranking of muscles may differ according to animal gender and age (Hildrum et al, 2009;Patten et al, 2008).Thanks to the development of genomics, more modern techniques such as transcriptomics (Cassar-Malek et al, 2009) and proteomics (Guillemin et al, 2011) are available nowadays to better characterise individual muscles according to tenderness score or to livestock systems. These methods could be considered as modern ones for muscle profiling.…”

Section: Muscle Profilingmentioning

confidence: 99%

Modelling of beef sensory quality for a better prediction of palatability

et al. 2014

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Despite efforts by the industry to control the eating quality of beef, there remains a high level of variability in palatability, which is one reason for consumer dissatisfaction. In Europe, there is still no reliable on-line tool to predict beef quality and deliver consistent quality beef to consumers. Beef quality traits depend in part on the physical and chemical properties of the muscles. The determination of these properties (known as muscle profiling) will allow for more informed decisions to be made in the selection of individual muscles for the production of value-added products. Therefore, scientists and professional partners of the ProSafeBeef project have brought together all the data they have accumulated over 20 years. The resulting BIF-Beef (Integrated and Functional Biology of Beef) data warehouse contains available data of animal growth, carcass composition, muscle tissue characteristics and beef quality traits. This database is useful to determine the most important muscle characteristics associated with a high tenderness, a high flavour or generally a high quality. Another more consumer driven modelling tool was developed in Australia: the Meat Standards Australia (MSA) grading scheme that predicts beef quality for each individual muscle x specific cooking method combination using various information on the corresponding animals and post-slaughter processing factors. This system has also the potential to detect variability in quality within muscles. The MSA system proved to be effective in predicting beef palatability not only in A C C E P T E D M A N U S C R I P T ACCEPTED MANUSCRIPTAustralia but also in many other countries. The results of the work conducted in Europe within the ProSafeBeef project indicate that it would be possible to manage a grading system in Europe similar to the MSA system. The combination of the different modelling approaches (namely muscle biochemistry and a MSA-like meat grading system adapted to the European market) is a promising area of research to improve the prediction of beef quality. In both approaches, the volume of data available not only provides statistically sound correlations between various factors and beef quality traits but also a better understanding of the variability of beef quality according to various criteria (breed, age, sex, pH, marbling etc).

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Section: Muscle Profilingmentioning

confidence: 99%

Modelling of beef sensory quality for a better prediction of palatability

et al. 2014

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“…Tissues with a greater CAPN1: total CAST ratio is expected to allow more postmortem protein degradation than tissues with a lesser CAPN1: total CAST ratio. Differences between young bulls and steers in CAPN1 and CAPN2 protein quantification were also detected (59). This effect could be the result of sex hormone action as previous studies have shown (60).…”

Section: Cuantificación Y Actividad De Proteínasmentioning

confidence: 61%

“…Se espera que los tejidos con una mayor proporción CAPN1: CAST permitan una mayor degradación de las proteínas post mortem que los tejidos con una menor proporción CAPN1: CAST. También se detectaron diferencias entre toros jóvenes y novillos (59). Este efecto podría ser el resultado de la acción de las hormonas sexuales, como han sugerido otros autores en estudios anteriores (60).…”

Section: Cuantificación Y Actividad De Proteínasunclassified

El sistema proteolítico calpaina en la tenderización de la carne: Un enfoque molecular.

2018

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Tenderness is considered the most important meat quality trait regarding its eating quality. Post mortem meat tenderization is primarily the result of calpain mediated degradation of key proteins within muscles fibers. The calpain system originally comprised three molecules: two Ca 2+ -dependent proteases and a specific inhibitor. Numerous studies have shown that the calpain system plays a central role in postmortem proteolysis and meat tenderization. The objective of this review is to describe the last biochemical and molecular findings in connection with this proteolytic system and their relation with meat tenderness in bovine. Findings of DNA polymorphisms and mRNA and protein expression are described as tools to predict meat tenderness. Understanding the molecular basis of meat tenderization may be useful particularly to the meat industry and may allow amendment of pre-slaughter handling practices and postmortem treatments that improves meat quality.Keywords: Bovine, Molecular Markers, Tenderness (Source: AGROVOC). RESUMENLa terneza de la carne es considerada como el atributo de mayor importancia en el concepto de calidad de carne. El proceso de tenderización de la carne post mortem es principalmente el resultado de la degradación de proteínas clave de las fibras musculares, mediado por las proteasas del sistema calpaína. Este sistema proteico está compuesto por tres moléculas: dos proteasas calcio-dependientes y su inhibidor específico. Numerosos estudios han demostrado que el sistema calpaína desempeña un papel central en la proteólisis postmortem y en la tenderización de la carne. El objetivo de esta revisión es describir los últimos descubrimientos bioquímicos y moleculares de este sistema proteolítico y su relación con la terneza de la carne bovina. Se describen los hallazgos de polimorfismos de ADN y de expresión de ARNm y proteínas, como herramientas para predecir la terneza de la carne. La comprensión de las bases moleculares de la tenderización de la carne puede ser de utilidad para la industria cárnica, permitiendo la modificación de las prácticas de manipulación antes del sacrificio y los tratamientos post mortem, mejorando la calidad de la carne bovina.

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“…The real added value of these approaches relies on our ability to transform these raw data without interest on their own at the farmer level into informative diagnosis through indicator traits. Some of the first applications are proteomic analyses with protein chips to predict meat quality (Guillemin et al, 2011), as well as different kinds of diagnostic tests for infectious diseases (e.g. Koskinen et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

“…Alternatively, digital images can be used to predict carcass cut yields (Pabiou et al, 2011). Tenderness could also be predicted by biochemical markers and protein chips are presently under development to quantify several hundreds of proteins simultaneously (Guillemin et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

New phenotypes for new breeding goals in dairy cattle

Boichard

Brochard

2012

Animal

108

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Cattle production faces new challenges regarding sustainability with its three pillars -economic, societal and environmental. The following three main factors will drive dairy cattle selection in the future: (1) During a long period, intensive selection for enhanced productivity has deteriorated most functional traits, some reaching a critical point and needing to be restored. This is especially the case for the Holstein breed and for female fertility, mastitis resistance, longevity and metabolic diseases.(2) Genomic selection offers two new opportunities: as the potential genetic gain can be almost doubled, more traits can be efficiently selected; phenotype recording can be decoupled from selection and limited to several thousand animals. (3) Additional information from other traits can be used, either from existing traditional recording systems at the farm level or from the recent and rapid development of new technologies and precision farming. Milk composition (i.e. mainly fatty acids) should be adapted to better meet human nutritional requirements. Fatty acids can be measured through a new interpretation of the usual medium infrared spectra. Milk composition can also provide additional information about reproduction and health. Modern milk recorders also provide new information, that is, on milking speed or on the shape of milking curves. Electronic devices measuring physiological or activity parameters can predict physiological status like estrus or diseases, and can record behavioral traits. Slaughterhouse data may permit effective selection on carcass traits. Efficient observatories should be set up for early detection of new emerging genetic defects. In the near future, social acceptance of cattle production could depend on its capacity to decrease its ecological footprint. The first solution consists in increasing survival and longevity to reduce replacement needs and the number of nonproductive animals. At the individual level, selection on rumen activity may lead to decreased methane production and concomitantly to improved feed efficiency. A major effort should be dedicated to this new field of research and particularly to rumen flora metagenomics. Low input in cattle production is very important and tomorrow's cow will need to adapt to a less intensive production environment, particularly lower feed quality and limited care. Finally, global climate change will increase pathogen pressure, thus more accurate predictors for disease resistance will be required.

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Variations in the abundance of 24 protein biomarkers of beef tenderness according to muscle and animal type

Cited by 75 publications

References 42 publications

Modelling of beef sensory quality for a better prediction of palatability

Modelling of beef sensory quality for a better prediction of palatability

El sistema proteolítico calpaina en la tenderización de la carne: Un enfoque molecular.

New phenotypes for new breeding goals in dairy cattle

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