Longissimus Lumborum Research Articles

Distinguishing Aroma Profile of Highly-Marbled Beef according to Quality Grade using Electronic Nose Sensors Data and Chemometrics Approach.

Fat deposition in animal muscles differs according to the genetics and muscle anatomical locations. Moreover, different fat to lean muscle ratios (quality grade, QG) might contribute to aroma development in highly marbled beef. Scientific evidence is required to determine whether the abundance of aroma volatiles is positively correlated with the amount of fat in highly marbled beef. Therefore, this study aims to investigate the effect of QG on beef aroma profile using electronic nose data and a chemometric approach. An electronic nose with metal oxide semiconductors was used, and discrimination was performed using multivariate analysis, including principal component analysis and hierarchical clustering. The M. longissimus lumborum (striploin) of QG 1++, 1+, 1, and 2 of Hanwoo steers (n=6), finished under identical feeding systems on similar farms, were used. In contrast to the proportion of monounsaturated fatty acids (MUFAs), the abundance of volatile compounds and the proportion of polyunsaturated fatty acids (PUFAs) decreased as the QG increased. The aroma profile of striploin from carcasses of different QGs was well-discriminated. QG1++ was close to QG1+, while QG1 and QG2 were within a cluster. In conclusion, aroma development in beef is strongly influenced by fat deposition, particularly the fat-to-lean muscle ratio with regard to the proportion of PUFA. As MUFA slows down the oxidation and release of volatile compounds, leaner beef containing a higher proportion of PUFA produces more volatile compounds than beef with a higher amount of intramuscular fat.

Total Lipids, Fatty Acid Composition, Total Cholesterol and Lipid-Soluble Antioxidant Vitamins in the longissimus lumborum Muscle of Water Buffalo (Bubalus bubalis) from Different Production Systems of the Brazilian Eastern Amazon.

Simple SummaryThe constant search for higher living standards and better health makes consumers more aware of the nutritional compositions of foods. Water buffalo meat has so far been poorly characterized. In this work, we have analyzed the influence of different production systems in the Eastern Amazon on meat nutritional quality parameters of water buffalo. Meat nutritional value was improved when buffaloes were reared in Marajó Island extensive system during the rainy season, as it had lower levels of cholesterol and higher amounts of α-tocopherol, associated with a higher h/H ratio and a lower index of atherogenic. Also, this meat had lower levels of saturated fatty acids and higher amounts of mono- and polyunsaturated fatty acids. Overall, meat from buffaloes raised in pasture production systems showed better lipid nutritional quality.The aim of this study was to analyze the influence of distinct production systems and seasonal variation in the Brazilian Eastern Amazon on the meat lipid composition of water buffaloes. Water buffaloes were reared in commercial farms in the Eastern Amazon either in extensive systems (Marajó Island, Nova Timboteua and Santarém locations), during rainy or dry seasons, or intensive (feedlot) systems. Animals reared in extensive systems were fed natural pastures, and those reared in feedlots were fed sorghum silage and commercial pellets. Buffaloes were slaughtered and ribeye muscle (longissimus lumborum) samples collected. Lipid-soluble antioxidant vitamins and fatty acids were analyzed. The nutritional value of meat from buffaloes reared in Marajó Island extensive system during the rainy season was higher than that of other systems, as it had lower levels of cholesterol and higher amounts of α-tocopherol associated with higher hypocholesterolaemic/hypercholesterolaemic ratio and lower index of atherogenic. Also, this meat had lower percentages of saturated fatty acids and higher proportions of mono- and polyunsaturated fatty acids (PUFA), particularly n-3 PUFA, with increased PUFA/saturated fatty acids ratio and decreased n-6/n-3 PUFA ratio. However, all extensive systems produced meat with a relatively low index of thrombogenicity values, which is advantageous for human health.

The impact of carcass size, chilling, and electrical stimulation on beef postmortem temperature and pH decline

Variability in carcass size can influence carcass chilling rates which could result in issues associated with beef tenderness and color. Moreover, the usage of electrical stimulation can affect postmortem metabolism and meat quality. However, few studies have looked at the combined impact of chilling and electrical stimulation on temperature decline, postmortem biochemistry, and color among the current consist of US beef. Beef carcasses (N =162, < 30 months) were randomly selected from two beef processing plants. One side of each carcass was electrically stimulated (ES), while the opposing side was not electrically stimulated (NES). Matched sides were subjected to either conventional spray chilling (CONV) or delayed-spray chilling (DELAY). Deep tissue (10.5-cm under the pelvic bone) and surface temperature (1.5-cm under the loin fat) were continuously monitored during chilling in addition to temperature and pH measurements from the semimembranosus (SM), longissimus lumborum (LL), and psoas major (PM) muscles at an initial time (45 to 60 min), 6 h, 12 h, and after chilling (28 to 36 h) postmortem. Further, the instrumental (L*, a*, and b*) and visual color of the PM were evaluated. For data analysis, carcasses with hot carcass weights above or below the average were considered heavy or light, respectively. A nonlinear regression model was fitted to the continuous deep and surface temperatures, whereas other parameters were evaluated using a mixed model. Electrical stimulation improved (P < 0.05) the color of PM in light weight carcasses, but not (P > 0.05) in heavy weight carcasses. Temperature decline was faster (P < 0.05), and pH decline slower (P < 0.05) in the SM and LL of light weight carcasses under CONV. Exponential decay models for deep and surface temperatures indicated the rate of cooling differed (P < 0.05) due to the combination of treatment factors. Heavy weight carcasses in DELAY had slower rates of temperature decline (P < 0.05). Overall, the variability in carcass size affected temperature decline and postmortem metabolism. Therefore, postmortem management practices should consider carcass weights to ensure homogeneous meat quality.

The combined effect of ultrasound treatment and leek (Allium ampeloprasum) extract on the quality properties of beef

One of the most important physicochemical properties of meat is its tenderness. The impact of Leek (Allium ampeloprasum) extract and ultrasound on meat quality and molecular weight distribution of Longissimus lumborum muscles was studied. Samples have been treated with ultrasound (100 and 300 W during 10, 20, and 30 min) and Leek-derived exogenous proteases (16.9 and 33.8U/g) simultaneously and separately. The combined effect of enzyme and ultrasound in 10 and 20 min increased the pH value. It was also increased the proteolytic activity of meat. Regarding meat quality, the filtering residues, cooking loss, shear force, and hardness were reduced; water-binding capacity, emulsion capacity, and emulsion stability were improved. The electrophoretic pattern of myofibrillar proteins showed the muscle fibers were severely degraded in the combined treatments. It can be concluded that this process could be used as an alternative to the chemical tenderizing agents in the meat industry.

Partial corn replacement by glycerin and vegetable oils (cashew and castor) as alternative additive in the diets of crossbred bulls finished in a feedlot: Carcass characteristics and Longissimus lumborum muscle evaluation

This work was carried out to study the effects of corn grain replacement with glycerin (812 g of glycerol per kg/DM) and vegetable oils (cashew and castor) on the carcass characteristics and meat quality of Purunã bulls finished in a feedlot. A total of 32 Purunã bulls (¼ Aberdeen Angus + ¼ Caracu + ¼ Charolaise + ¼ Canchim) with a mean age of 12 ± 2.0 months and a mean body weight 206.1 ± 20.0 kg were distributed in a completely randomized design with four diets and eight replications per diet. The four experimental diets were as follows: CONT – basal diet; VOIL –basal diet and addition of vegetable oils (3 g/animal/day); GLYC – basal diet and addition of glycerin (20.1% glycerin on a DM basis); GLVO – basal diet and addition of glycerol (20.1% glycerin in DM basis) and vegetal oils (3 g/animal/day). The GLVO diet improved carcass conformation (+12.8%) in comparison with the CONT and GLYC diets. Likewise, fat thickness and proportion of fat in the carcass were higher in the GLVO group (+25.6% and +14.3%, respectively) versus the CONT group. Diets containing glycerin and vegetable oils increased hot (+5.0%) and cold (+5.1%) carcass weights, in comparison to the CONT diet. Diets containing vegetable oils (VOIL and GLVO) improved (+3.4%) carcass dressing relative to the CONT diet. Inclusion of glycerin and vegetable oils did not affect the Longissimus muscle area (68.0 cm2), texture (4.24 points), marbling (6.68 points), or colour (3.51 points) at 24 h post mortem. Likewise, instrumental colour in terms of lightness (32.4), redness (13.9), yellowness (4.94), chroma (14.8), and angle hue (19.1) at 24 h post mortem were unaffected by diet. Finally, the diet did not affect moisture (26.6%), ash (1.1%), crude protein (21.6%), total lipids (2.2%), WBS (3.1 kgf), TBARS (0.28 mg of MDA per kg of meat) or calories (225.5 kcal/100 g of meat). Thus, up to 20% glycerin on a DM basis and vegetable oils from cashew and castor could be added to the diet of bulls finished in a feedlot for 250 days and fed with a high-density energy diet.

Fresh beef tumbling at different post‐mortem times to improve tenderness and proteolytic features of M. longissimus lumborum

SummaryThe aim of this study was to determine the effects of tumbling at different post‐mortem times on the proteolytic features and quality attributes of beef loins (M. longissimus lumborum). Loins (n = 12) were cut into 4 sections and assigned to tumbling at 1, 6 or 11 days post‐mortem or non‐tumbled control. Upon tumbling, additional ageing was applied to a common post‐mortem time of 16 days. In general, tumbling had no considerable impacts on water‐holding ability of samples. Tumbling resulted in an immediate decrease in shear force values (WBSF) of beef samples. Tumbling at 1 day post‐mortem with no ageing had similar WBSF compared to the non‐tumbled controls at 16 days (P > 0.05). With ageing, tumbling increased amounts of protein degradation, myofibrillar fragmentation and calpain‐1 autolysis of samples. These results suggest that early post‐mortem tumbling coupled with ageing can synergistically impact the tenderness development of beef loins and shorten the necessary ageing period.

Dietary Chlorella vulgaris with a specific enzyme mixture enriches pork in potassium and improves its sodium to potassium ratio

PurposeThe purpose of this study was to assess the effect of dietary inclusion of 5% Chlorella vulgaris, individually or supplemented with two carbohydrase mixtures, on pork's mineral profile (calcium, copper, iron, potassium, magnesium, manganese, sodium, phosphorous, sulfur and zinc).Design/methodology/approachForty male finishing pigs were assigned to four dietary treatments: cereal and soybean meal-based diet (control), control diet with 5% microalga (CCV), CCV diet supplemented with 0.005% of a commercial xylanase and β-glucanase-based complex and CCV diet supplemented with 0.01% of a mixture of four carbohydrate-active enzymes. Pigs were slaughtered after 41 ± 7.8 days of trial and the mineral composition of longissimus lumborum muscle was analyzed using inductively coupled plasma–optical emission spectrometry.FindingsWhen C. vulgaris was supplemented with a four-CAZyme mixture, an increase of total minerals in meat was found due to a higher content of potassium, which led to a decrease of sodium to potassium ratio in pork. However, CCV treatment decreased the amount of calcium and manganese in meat, which was likely due to a lower bioavailability of these minerals in the diet.Originality/valueConsidering the imbalance of sodium and potassium in most Western diets and the increasing occurrence of cardiovascular diseases in the population, the improvement of meat quality caused by a reduction of sodium to potassium ratio might help to reduce the prevalence of high blood pressure and cardiovascular diseases, having thus benefits for consumers' health.

Vacuum Packaging Can Extend Fresh Color Characteristics of Beef Steaks during Simulated Display Conditions.

Packaging technology is evolving, and the objectives of this study were to evaluate instrumental surface color, expert color evaluation, and lipid oxidation (TBARS) on beef longissimus lumborum steaks packaged in vacuum-ready packaging (VRF) or polyvinyl chloride (PVC) overwrap packaging. Paired strip loins (Institutional Meat Purchasing Specifications # 180) were cut into 2.54-cm-thick steaks and assigned randomly to one of two packaging treatments, VRF or PVC. Steaks packaged in VRF were lighter in color (p < 0.05) as the display period increased, whereas steaks packaged in PVC became darker (p < 0.05). Redness (a*) values were greater (p < 0.05) for PVC steaks until day 5, whereas VRF steaks had a greater (p < 0.05) surface redness from day 10 to 35 of the display period. Calculated spectral values of red to brown were greater (p < 0.05) for steaks in VRF than PVC. In addition, expert color evaluators confirmed VRF steaks were less brown and less discolored (p < 0.05) from day 5 to 35 of the display. Nonetheless, lipid oxidation was greater (p < 0.05) for PVC steaks from day 10 through day 35 of the display. Results from this study suggest that the use of vacuum packaging for beef steaks is plausible for maintaining surface color characteristics during extended display periods.

A Comparative Analysis of Metabolic Profiles of Embryonic Skeletal Muscle from Lantang and Landrace Pigs.

Simple SummaryThe pig is one of the most important domesticated meat animals. Some studies have revealed that pigs with low meat production show more intense myogenesis at the early stage of embryonic muscle development than pigs with high meat production. Here, by gas chromatography–mass spectrometry GC–MS based metabolomics, we concluded that the nucleotide metabolism and energy metabolism of the longissimus lumborum (LL) were increased in Lantang pigs compared with Landrace pigs, indicating rapid synthesis of nucleic acids and ATP to meet the material and energy requirements of rapid cell proliferation and differentiation in Lantang pigs.Elucidation of the complex regulation of porcine muscle development is key to increasing pork output and improving pork quality. However, the molecular mechanisms involved in early porcine embryonic muscle development in different pig breeds remain largely unknown. Here, GC–MS based metabolomics and metabolomic profiling was used to examine the longissimus lumborum (LL) of the Lantang (LT) and the Landrace (LR) pig at embryonic day 35 (E35). Metabolites showed clear separation between LT and LR, with 40 metabolites having higher abundances in LT and 14 metabolites having lower abundances in LT compared with LR. In addition, these metabolic changes were mainly associated with nucleotide metabolism and energy metabolism, such as purine metabolism, pyrimidine metabolism, the pentose phosphate pathway, and the TCA cycle. More interestingly, the contents of DNA, RNA, and ATP per unit mass of LL tissues were higher in LT, indicating rapid synthesis of nucleic acids and ATP, to meet both the material and energy requirements of rapid cell proliferation and differentiation. Furthermore, enzyme activity associated with the TCA cycle and pentose phosphate pathway, including α-ketoglutaric dehydrogenase (KGDH), malate dehydrogenase (MDH), pyruvate dehydrogenase (PDH), succinate dehydrogenase (SDH), and glucose-6-phosphate dehydrogenase (G6PDH), were higher in LT. Based on these results, we conclude that there are significant differences in nucleotide metabolism and energy metabolism of LL between LT and LR, and we speculate that the enhanced nucleic acid metabolism and energy metabolism in LT can meet the material and energy requirements of rapid cell proliferation and differentiation, making myogenesis more intense in LT compared to LR which might be the metabolic mechanism underlying the distinct skeletal muscle development in the two breeds.

Daily Quantification of Myoglobin Forms on Beef Longissimus Lumborum Steaks Over 7 Days of Display by Near-infrared Diffuse Reflectance Spectroscopy

Near-infrared diffuse reflectance spectroscopy (NIR-DRS) was utilized to develop an algorithm using approximately 18 wavelengths spanning 480 to 650 nm to determine oxymyoglobin (OxyMb), deoxymyoglobin (DeoxyMb), and metmyoglobin (MetMb) contents on beef longissimus lumborum muscles. Daily changes in subsurface myoglobin redox forms were evaluated for 7 d using NIR-DRS and compared with the surface color as assessed by a HunterLab MiniScan spectrophotometer as a reference modality. Both measurements revealed that MetMb increased steadily over the duration of display, showing high correlation (R2 = 0.91) between the 2 methods. Comparatively, whereas NIR-DRS revealed OxyMb to have decreased steadily over the period of display, the HunterLab MiniScan spectrophotometer indicated a much later onset of the apparent decrease of OxyMb, resulting in a moderate correlation (R2 = 0.64) between the 2 methods. No correlation was found between the 2 methods regarding the changes of DeoxyMb over the duration of display. The newly developed NIR-DRS algorithm has potential as an alternative method of color assessment in postrigor skeletal muscle.

The Physicochemical, Microbiological, and Structural Changes in Beef Are Dependent on the Ultrasound System, Time, and One-Side Exposition.

The effect of high-intensity ultrasound (HIU) system (bath, 37 kHz and 90 W/cm2; or probe, 24 kHz and 400 W) and application time (25 or 50 min, one-side exposition) on the properties of bovine Longissimus lumborum after 7 d of storage at 4 °C was studied. The bath system significantly increased the lightness of the muscle, while other color parameters (a*, b*, hue, and chroma) were not different from the control. The water holding capacity and shear force decreased significantly (3.1–5% and 0.59–0.72 kgf, respectively) in sonicated meat independently of the system, favoring the tenderization of the muscle after storage. Microstructural changes observed in the HIU-exposed surface provided evidence of a higher area of interfibrillar spaces (1813 vs. 705 µm2 in the control), producing tenderization of the muscle, compared with the control. HIU significantly increased counts of total aerobic and coliform bacteria, especially after 50 min of ultrasonication. HIU also increased lactic acid bacterial counts in the bath system. Single-sided muscle exposition to ultrasound may produce sufficient significant changes in muscle properties, which could decrease long treatment times that would be needed for the exposition of both sides. HIU in bath systems increases tenderness by modifying meat ultrastructure, with no significant changes in physicochemical parameters. Nevertheless, microbiological quality may need to be considered during the process due to a slight increase in bacterial counts.

A Comparison of Consumer Responses Using Paper and Digital Ballots for Eating Quality Assessment of Beef Steaks

A consumer study was conducted to determine whether consumers scored beef palatability traits differently on paper versus digital ballots. Beef subprimals representing 4 treatments with inherent variation in eating quality were collected: USDA Select eye of round aged 7 d postmortem, USDA Select strip loin aged 7 d postmortem, USDA Choice tenderloin aged 21 d postmortem, and USDA Prime strip loin aged 21 d postmortem. Accessory muscles, external fat, and connective tissue were removed from subprimals. Muscles were fabricated into 2.5-cm steaks and further divided into 2 equal halves for consumer testing. Consumers (n = 360) evaluated 8 samples divided into 2 blocks representing the 2 ballot types. Within each ballot block, Select longissimus lumborum samples were always served in the first and fifth position, followed by the remaining 3 treatments served in a randomized order among the latter 3 positions. Consumers rated each steak sample for tenderness, juiciness, flavor liking, and overall liking from 0 to 100 on either a paper or a digital ballot and then rated the paired steak halves on the opposite ballot during the second block of sample testing. Ballot type influenced (P &amp;lt; 0.02) all traits, as consumers scored traits greater (P &amp;lt; 0.05) on paper compared with digital ballots, regardless of treatment. The magnitude of differences between ballot types was much smaller than the magnitude of differences between cut treatments, which also differed (P &amp;lt; 0.01). The smallest margin between ballot type was observed for tenderness (1.8 points); juiciness, flavor liking, and overall liking all differed by 3.4 points. Independent studies could and have utilized digital ballots without concern, as consumers sorted samples by treatment in the current study similarly, regardless of ballot type. However, researchers should consider ballot type for their sensory studies, especially if data will be added to a collective data set.

The Quality Changes and Proteomic Analysis of Cattle Muscle Postmortem during Rigor Mortis

Rigor mortis occurs in a relatively early postmortem period and is a complex biochemical process in the conversion of muscle to meat. Understanding the quality changes and biomarkers during rigor mortis can provide a theoretical basis for maintaining and improving meat quality. Herein, a tandem mass tag proteomic method is used to investigate the effects of differentially expressed proteins on the meat quality of cattle Longissimus lumborum muscle postmortem (0, 6, and 24 h). The pH, total sulfhydryl content and sarcomere length decrease significantly during storage. In contrast, meat color values (L*, a*, and b*) and the myofibril fragmentation index increase significantly. Altogether, 147 differentially expressed proteins are identified, most being categorized as metabolic enzymes, mitochondrial proteins, necroptosis and ferroptosis proteins and structural proteins. The results also reveal additional proteins that are potentially involved in rigor mortis, such as cardiac phospholamban, acetyl-coenzyme A acyltransferase, and ankyrin repeat domain 2. The current results provide proteomic insights into the changes in meat quality during rigor mortis.

Dietary supplementation with flavonoids from mulberry leaves improves growth performance and meat quality, and alters lipid metabolism of skeletal muscle in a Chinese Hybrid Pig

The effect of dietary supplementation of flavonoids from mulberry leaves (FML) on the growth, carcass traits, meat quality, serum antioxidative parameters, and fatty acid profile and lipid metabolism of skeletal muscle in finishing pigs were investigated in the present study. A total of 120 crossbred F1 barrows of Berkshire and Bama mini-pig with an average initial body weight (BW) of 45.11 ± 4.23 kg were randomly assigned to one of five treatment groups. Each treatment group consisted of six replicates (pens) with four pigs per pen. The pigs were fed either a control diet (FML0) based on corn, soybean meal, and wheat bran, or the control diet with 200, 400, 800, or 1600 mg/kg of added FML (treatments FML200, FML400, FML800, FML1600, respectively). The feeding experiment lasted for 58 days after a 7-day adaptation period. Blood and muscle samples were collected from 30 pigs (one pig per pen) at the end of this experiment. The results showed that FML increased (P < 0.05) the average daily gain, lean meat percentage, loin-eye area, and contents of C10:0, C18:3n3, and n-3 polyunsaturated fatty acid (PUFA) in the longissimus lumborum (LL) muscle, and serum activities of superoxide dismutase and catalase in a significant linear or quadratic pattern. FML reduced (P < 0.05) the ratio of feed intake to body weight gain, body fat percentage, muscular ratio of ∑n-6 PUFA/∑n-3 PUFA, and serum malondialdehyde concentration. The reduction in the fiber cross-sectional area and shear force in LL of finishing pigs was observed in the FML inclusion groups. Furthermore, the mRNA expression levels of PPARγ-LXRα-ABCA1 pathway genes and related protein abundance in LL were modulated by FML administration. These results indicate that dietary FML supplementation < 1600 mg/kg improved growth performance and meat quality, and regulated lipid metabolism of finishing pigs.

Physicochemical composition, fatty acid profile and sensory attributes of meat (longissimus lumborum muscle) from Nellore and Nellore-cross bulls.

This study aimed to compare the physicochemical characteristics, fatty acid composition, and sensory attributes of the meat from three genetic groups: Nellore (Nell), ½ Nellore × ½ Angus (NeAn), and ¼ Nellore × ¼ Angus × ½ Senepol (NASe). Longissimus lumborum muscle from 30 slaughtered bulls with a body weight of 549 ± 32.5kg was used. The water holding capacity was greater for the Nell and NeAn groups than for the NASe group. Meat samples from the NASe group exhibited a higher L* index than those from the NeAn group and lower a* and b* color indexes than those from the Nell group. The meat fatty acid profiles showed that the Nell group had higher concentrations of 12:0, 14:0, 18:1 t11, 14:1 c9, 16:1 c9, 18:1 c9, 18:1 c11, 18:2 c9, t11 (conjugated linoleic acid (CLA)), and 20:3 n-6 polyunsaturated fatty acid (PUFA) than the NeAn and NASe groups. The total saturated (ΣSFA), unsaturated (ΣUFA), and monounsaturated (ΣMUFA) fatty acid concentrations were higher and the ΣPUFA:ΣSFA ratio was lower in the Nell group than in the NeAn group. The Δ9-desaturase C16 activity was significantly higher in the Nell and NASe groups than in the NeAn group. The atherogenicity index (AI) tended to be lower in the crossbreeds than in the Nell breed. The NASe group presented meat with better tenderness, juiciness, and overall acceptance than the Nell and NeAn groups and was therefore the best genetic group for beef production of the tested groups.

Pulmonary arterial pressure in fattened Angus steers at moderate altitude influences early postmortem mitochondria functionality and meat color during retail display.

Pulmonary hypertension is a noninfectious disease of cattle at altitudes > 1524 m (5,000 ft). Mean pulmonary arterial pressures (PAP) are used as an indicator for pulmonary hypertension in cattle. High PAP cattle (≥50 mmHg) entering the feedlot at moderate elevations have lower feed efficiency as compared to low PAP cattle (< 50 mmHg). The impact of pulmonary arterial pressure on mitochondrial function, oxidative phosphorylation (OXPHOS) protein abundance, and meat color was examined using longissimus lumborum (LL) from high (98±13 mmHg; n = 5) and low (41±3 mmHg; n = 6) PAP fattened Angus steers (live weight of 588±38kg) during early postmortem period (2 and 48h) and retail display (days 1 to 9), respectively. High PAP muscle had greater (P = 0.013) OXPHOS-linked respiration and proton leak-associated respiration than low PAP muscles at 2h postmortem but rapidly declined to be similar (P = 0.145) to low PAP muscle by 48h postmortem. OXPHOS protein expression was higher (P = 0.045) in low PAP than high PAP muscle. During retail display, redness, chroma, hue, ratio of reflectance at 630 and 580nm, and metmyoglobin reducing activity decreased faster (P < 0.05) in high PAP steaks than low PAP. Lipid oxidation significantly increased (P < 0.05) in high PAP steaks but not (P > 0.05) in low PAP. The results indicated that high PAP caused a lower OXPHOS efficiency and greater fuel oxidation rates under conditions of low ATP demand in premortem beef LL muscle; this could explain the lower feed efficiency in high PAP feedlot cattle compared to low PAP counterparts. Mitochondrial integral function (membrane integrity or/and protein function) declined faster in high PAP than low PAP muscle at early postmortem. LL steaks from high PAP animals had lower color stability than those from the low PAP animals during simulated retail display, which could be partially attributed to the loss of muscle mitochondrial function at early postmortem by ROS damage in high PAP muscle.

Effect of Packaging Type and Aging on the Meat Quality Characteristics of Water Buffalo Bulls

Simple SummaryThe water buffalo is found worldwide, but mainly in Asian countries, i.e., India, Pakistan, and China. Buffalo meat can be a viable option to fulfill the future protein demands of the world’s population. Presently, very little information is available regarding buffalo meat quality attributes under different packaging types. Therefore, this study was designed to evaluate the effect of packaging type and aging time on the meat quality characteristics (instrumental color, WBSF, cooking loss, thiobarbituric acid reactive substances (TBARS), and total volatile basic nitrogen (TVB-N) of longissimus lumborum steaks. The results showed that vacuum packaging and aging were the most effective in decreasing the WBSF values of buffalo meat.The present study determined the effect of the packaging type and aging time on the meat quality of water buffalo (Bubalus bubalis) bulls. A total of n = 36 longissimus lumborum (LL) muscles from n = 18 buffalo bulls were obtained. Half LL muscles were packed in modified atmosphere packaging (Hi-O2 MAP), vacuum packaging (VP), and oxygen-permeable packaging (OP) on day 1, while the other half were aged for 7 days. Meat instrumental color, cooking loss, Warner–Bratzler shear force (WBSF), thiobarbituric acid reactive substances (TBARS), and total volatile basic nitrogen (TVB-N) of the LL steaks were analyzed, both on unaged and aged buffalo meat. Color CIE L* and C* values on all display days and a* on the first 4 days of the simulated retail display under Hi-O2 MAP packaging were significantly higher than those of the VP and OP. WBSF and TBARS values were also higher under Hi-O2 MAP as compared to the other packaging. Steaks under OP exhibited lower cooking loss but higher TVB-N values than the MAP and VP. The 7-day-aged buffalo meat indicated higher instrumental color (L*, a* and C*), cooking loss, and lower WBSF values than fresh meat. This study concluded that Hi-O2 MAP improved the color; however, it negatively influenced the buffalo meat’s WBSF and TBAR values. Furthermore, VP and aging were the most effective in decreasing the WBSF values of buffalo meat.

Association of blood APMAP content and meat quality trait in Rex rabbits

APMAP is single transmembrane arylesterase which plays a cardinal role in adipogenesis. In this experiment, three tissue and blood samples of Rex rabbits at 3 growing periods were selected. The expression levels of APMAP gene in different tissues were detected by real-time fluorescence quantitative PCR and the content of APMAP in the blood was detected by Elisa. The results showed that fat deposition, the expression of APMAP in muscle and the content of APMAP in the blood increased rapidly during the growth of Rex rabbits. The correlation analysis showed that the correlation coefficient between APMAP content in the blood and the expression level of APMAP gene in longissimus lumborum muscle was 0.75(p < 0.05); the correlation coefficients between APMAP content in the blood and intramuscular fat and 24-hour pH were 0.90 (p < 0.01) and 0.75 (p < 0.05), respectively. According to the analysis results, we inferred APMAP content in the blood in Rex rabbits may influence meat quality and the meat quality of high APMAP content in the blood in Rex rabbits is better. These results revealed APMAP content in the blood may be one of the important signs for meat quality traits of molecular markers.

The effect of perennial and annual wheat forages, fed with or without lucerne, on the fatty acid profile and oxidative status of lamb meat

The current study investigated the fatty acid profile and oxidative status of the meat from lambs that were fed a novel perennial wheat or a conventional annual wheat, either as a cereal monoculture or lucerne biculture. Twelve lambs were assigned to each of the four dietary treatments (48 lambs in total) and held within individual pens for the duration of the 28 day feeding study. Lambs were slaughtered and the longissimus lumborum (LL) and semimembranosus (SM) muscles analysed. The independent effect of wheat type on fatty acid concentrations was negligible. The concentration of long-chain saturated and omega-6 polyunsaturated fatty acids was higher when lucerne was included in the diet. Only monounsaturated fatty acids were affected by the interaction between wheat type and lucerne. The three-way interaction between wheat type, lucerne and muscle was only significant for the concentration of C12:0 and anteiso-C15:0. The concentration of thiobarbituric reactive substances and vitamin E was higher in meat from lambs fed a lucerne biculture, compared with those fed a cereal monoculture. Furthermore, and independent to dietary treatment, higher concentration of omega-3, omega-6 and other health claimable fatty acids were found in the SM, compared with the LL. This information will support industry adoption of novel perennial wheat polycultures and help producers to utilise it as a dual-purpose crop for the production of grain and/or sheep meat.

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

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.