Meat Science Research Articles

MEAT SCIENCE AND MUSCLE BIOLOGY SYMPOSIUM:Escherichia coli O157:H7, diet, and fecal microbiome in beef cattle12

Shiga-toxigenic Escherichia coli, such as E. coli O157:H7, are foodborne zoonotic pathogens that can cause severe illness and death in humans. The gastrointestinal tract of ruminant animals has been identified as a primary habitat for E. coli O157:H7 and, in cattle, the hindgut tract appears to be a primary site for colonization. This pathogen has been found in cattle feces, on cattle hides, and in the production environment, and transmission to humans has occurred as a result of consumption of contaminated ground beef, water, and produce. Interventions to reduce the pathogen at beef harvest have significantly reduced the occurrence of the pathogen, but outbreaks and recalls due to the pathogen still occur for beef products. Interventions in the feedyard before harvest have had little success, but critical control points for implementing interventions are limited compared with the beef abattoir. The percentage of animals shedding E. coli O157:H7 in the feces can be highly variable from pen to pen, and the levels in the feces can vary from animal to animal. Animals colonized and shedding E. coli O157:H7 at high levels are a small fraction of animals in a pen but are important source for transferring the pathogen amongst the penmates. Recent research has indicated that diet may greatly influence the shedding of E. coli O157:H7. In addition, diet can influence the microbiota composition of the feces. However, little is known about the interaction between the indigenous microbiota and fecal shedding of E. coli O157:H7. Understanding the influence of indigenous microbiota on the colonization and shedding of E. coli O157:H7 will provide a potential avenue for intervention in the preharvest production environment not yet exploited.

MEAT SCIENCE AND MUSCLE BIOLOGY SYMPOSIUM: Ecological and dietary impactors of foodborne pathogens and methods to reduce fecal shedding in cattle1,2

Pathogenic bacteria can live asymptomatically within and on cattle and can enter the food chain but also can be transmitted to humans by fecal or direct animal contact. Reducing pathogenic bacterial incidence and populations within live cattle represents an important step in improving food safety. A broad range of preslaughter intervention strategies are being developed, which can be loosely classified as 1) directly antipathogen strategies, 2) competitive enhancement strategies (that use the microbiome's competitive nature against pathogens), and 3) animal management strategies. Included within these broad categories are such diverse methods as vaccination against foodborne pathogens, probiotics and prebiotics, bacterial viruses (i.e., bacteriophages), sodium chlorate feeding, and dietary and management changes that specifically alter the microbiome. The simultaneous application of 1 or more preharvest strategies has the potential to reduce human foodborne illnesses by erecting multiple hurdles preventing entry into humans. However, economic factors that govern producer profitability must be kept in mind while improving food safety.

Changes in Body Growth of Labeo rohita in Relation to Dietary Carbohydrate Content and Protein Levels using Gelatinized and Non-Gelatinized Corn

For a twelve week experiment, three varying crude protein levels (30, 35 and 40%) were considered to observe the growth and meat composition changes in Labeo rohita raised on six semi purified diets (T1: G, 30% CP; T2: NG, 30% CP; T3: G, 35% CP; T4: NG, 35% CP; T5: G, 40% CP and T6: NG, 40% CP) formulated with either gelatinized or nongelatinized corn starch followed by two replicates for each diet. Fish reared on T5 (G, 40% CP) exhibited highest average body weight (3.63 ± 0.00 g) followed by T3 (3.51 ± 0.00 g), T6 (3.50 ± 0.00 g), T1 (3.49 ± 0.00 g), T4 (3.38 ± 0.00 g) and T2 (3.36 ± 0.00 g) respectively. The statistical differences among these diets were nonsignificant. Correspondingly, average total length achieved by fingerlings was capital (3.30 ± 0.00 cm) treated on T5 (G, 40% CP), followed by T3 (3.28 ± 0.00 cm), T1 (3.20 ± 0.00 cm), T4 (3.19 ± 0.00 cm), T6 (3.16 ± 0.00 cm) and T2 (3.15 ± 0.00 cm) indicating non-significant differences among diets. Many factors can affect meat quality on the way from producer to consumer. Meat Science is a broad research field where these factors are evaluated in relation to a range of production and quality parameters. Protein, fat and ash content deposition was maximum in fish body meat raised on T5 while dry matter and gross energy retention was highest in T6. Convincingly, it is concluded that gelatinized corn starch at 40% protein level is promising fish feed ingredient for excellent outcomes of quality of meat and growth excellence.

Амперометрические моноаминоксидазные биосенсоры на основе графитовых электродов и оксида графена как модификатора поверхности для определения некоторых антидепрессантов

Амперометрические моноаминоксидазные биосенсоры на основе графитовых электродов и оксида графена как модификатора поверхности для определения некоторых антидепрессантов

Regulation of post-mortem glycolysis in ruminant muscle

As a tissue, muscle has the unique ability to switch its metabolic source of ATP, the energy currency underpinning muscle function. During oxygen debt, such as that occurring immediately following the death of animals, anaerobic metabolism is initiated in an attempt to restore homeostasis within the muscle. The cascade of biochemical events that are initiated is paramount in the context of meat quality. This review revisits this reasonably well-known subject but takes a new perspective by drawing on the understanding outside the traditional discipline of meat science. Our understanding of the intrinsic regulators of glycolytic flux has improved but knowledge gaps remain. Further efforts to understand how the glycolytic enzyme kinetics are influenced by both pre- and post-slaughter factors will be beneficial in the ongoing quest to maximise fresh meat quality.

MEAT SCIENCE AND MUSCLE BIOLOGY SYMPOSIUM—Implants, muscle development, and meat quality1

MEAT SCIENCE AND MUSCLE BIOLOGY SYMPOSIUM—Implants, muscle development, and meat quality1

MEAT SCIENCE AND MUSCLE BIOLOGY SYMPOSIUM—Anabolic implants and meat quality1

Anabolic implants are routinely used in the finishing phase of beef production to improve animal performance and feed efficiency. Implanting during the feedlot phase on average increases ADG 18%, feed intake 6%, feed efficiency 8%, carcass weight 5%, and ribeye area 4% compared with nonimplanted controls. Implants reduce the cost of beef production, which is important given current high feed costs and beef prices. In a 1996 review of 37 implant trials, the use of a combination (i.e., estrogenic and trenbolone acetate) implant increased returns by US$77/head compared with nonimplanted steers. If calculated using today's prices, a combination implant would increase returns by $163/head. However, concerns about potential negative effects of implants on marbling scores, quality grades, and tenderness exist. Changes in Warner-Bratzler shear force values of steaks from implanted steers are small (<0.5 kg) and appear related to an increase in initial tenderness, possibly due to hypertrophy of muscle fiber, instead of alterations in postmortem proteolysis. The increase in ribeye size observed with implanting may also reduce marbling scores through a dilution effect. The impact of anabolic implants on gene expression has shown that implanting downregulates expression of certain lipogenic genes (e.g., stearoyl-CoA desaturase, fatty acid synthetase, fatty acid elongase-6) in steers with low quality grades (Select-) but not in implanted steers with high quality grades (Choice-). Examination of the adipocyte's transcriptome has shown that 36 genes were differentially expressed due to implant treatment. More research is needed to further determine how anabolic implants alter lipogenic gene expression to address changes in marbling deposition with implant usage. Given our current high feed costs and cattle prices, anabolic implants are one of the most cost-effective technologies that can be used in beef production systems.

Animal factors affecting the meat quality of Australian lamb meat

This paper integrates the key industry findings from the twelve preceding papers in this special edition of Meat science. In so doing, various animal factors important for the quality of Australian lamb meat are highlighted for sensory, visual appeal and human health attributes. Intramuscular fat concentration (IMF) was found to be a key element of eating quality that interacts both positively and negatively with a range of other factors. Shear force, IMF, colour stability and docosahexaenoic acid (DHA) will likely respond to genetic selection whilst other omega-3 fatty acids require nutritional intervention. Australian lamb meat can generally be regarded as a good source of the minerals iron and zinc; and a source of omega 3 fatty acids when finished on green pasture. Breeding priorities for meat quality will likely depend on breed type with improvement of meat colour stability more important for the wool focused Merino breed and improvement of sensory quality for the terminal sire breeds.

MEAT SCIENCE AND MUSCLE BIOLOGY SYMPOSIUM—Mechanism of growth hormone stimulation of skeletal muscle growth in cattle1

Growth hormone, also called somatotropin (ST), is a polypeptide hormone produced by the anterior pituitary. The major functions of GH include stimulating bone and skeletal muscle growth, lipolysis, milk production, and expression of the IGF-I gene in the liver. Based on these functions, recombinant bovine ST (bST) and recombinant porcine ST (pST) have been used to improve milk production in dairy cows and lean tissue growth in pigs, respectively. However, despite these applications, the mechanisms of action of GH are not fully understood. Indeed, there has been a lot of controversy over the role of liver-derived circulating IGF-I and locally produced IGF-I in mediating the growth-stimulatory effect of GH during the last 15 yr. It is in this context that we have conducted studies to further understand how GH stimulates skeletal muscle growth in cattle. Our results do not support a role of skeletal muscle-derived IGF-I in GH-stimulated skeletal muscle growth in cattle. Our results indicate that GH stimulates skeletal muscle growth in cattle, in part, by stimulating protein synthesis in muscle through a GH receptor-mediated, IGF-I-independent mechanism. In this review, besides discussing these results, we also argue that liver-derived circulating IGF-I should be still considered as the major mechanism that mediates the growth-stimulatory effect of GH on skeletal muscle in cattle and other domestic animals.

MEAT SCIENCE AND MUSCLE BIOLOGY SYMPOSIUM—Role of satellite cells in anabolic steroid-induced muscle growth in feedlot steers1,2

Both androgenic and estrogenic steroids are widely used as growth promoters in feedlot steers because they significantly enhance feed efficiency, rate of gain, and muscle growth. However, despite their widespread use relatively little is known about the biological mechanism by which androgenic and estrogenic steroids enhance rate and efficiency of muscle growth in cattle. Treatment of feedlot steers with a combined estradiol (E2) and trenbolone acetate (TBA) implant results in an increased number of muscle satellite cells, increased expression of IGF-1 mRNA in muscle tissue, and increased levels of circulating IGF-1. Similarly, treatment of bovine satellite cell (BSC) cultures with either TBA or E2 results in increased expression of IGF-1 mRNA, increased rates of proliferation and protein synthesis, and decreased rates of protein degradation. Effects of E2 on BSC are mediated at least in part through the classical E2 receptor, estrogen receptor-α (ESR1), the IGF-1 receptor (IGFR1), and the G protein-coupled estrogen receptor-1 (GPER-1), formerly known as G protein-coupled receptor-30 (GPR30). The effects of TBA appear to be primarily mediated through the androgen receptor. Based on current research results, it is becoming clear that anabolic steroid-enhanced bovine muscle growth involves a complex interaction of numerous pathways and receptors. Consequently, additional in vivo and in vitro studies are necessary to understand the mechanisms involved in this complex process. The fundamental information generated by this research will help in developing future, safe, and effective strategies to increase rate and efficiency of muscle growth in beef cattle.

MEAT SCIENCE AND MUSCLE BIOLOGY SYMPOSIUM—Implant and beta agonist impacts on beef palatability1

The use of anabolic implants has a long-standing place in the cattle feeding industry, due to their positive impact on growth performance and subsequent profitability. However, implants can have adverse effects on carcass quality, shear force, and eating quality depending on the dose and frequency, or what some refer to as the aggressiveness of the implant regimen administered. Within the past decade, a new class of growth promotants, known as β-adrenergic agonists (βAA), has emerged in the beef feeding industry in the United States. Currently, 2 have gained U.S. Food and Drug Administration approval for use in beef finishing diets to improve performance and carcass yields. Much like anabolic implants, these repartitioning agents can have negative effects on Warner-Bratzler shear force (WBSF), but the differences do not necessarily translate directly to consumer responses for palatability and acceptance in some instances, especially when tenderness is managed through proper postmortem aging. As researchers continued to investigate the mechanisms responsible for the impact of βAA, inevitably this led to consideration of the interaction between βAA and anabolic implants. Early work combining zilpaterol hydrochloride (ZH) with anabolic implants improved performance, carcass yield, and meat yield with additive negative effects on WBSF. Similar results were produced when pairing ZH with anabolic steroids equipped with various release patterns. As with any tool, the key to success is proper management. Certain cattle populations may be better suited to receive growth promotants such as implants and βAA, and postmortem management of subprimal cuts becomes vital when producers take more aggressive approaches to improve performance and yield. The objective of this review is to overview research findings related to the impact of growth promotant technologies on beef palatability, focusing specifically on the role of implants and βAA on carcass quality, beef tenderness, and consumer responses for meat palatability.

Efecto de la maduración, cocción y congelamiento sobre la suavidad, rendimiento y carga microbiana del corte de solomo (outside).

Se utilizaron 115 solomos (outside segúnsistema de corte americano) con peso medio de 2,9 kg. Cincofueron destinados a pruebas de variación interna en fuerza decorte y 10 para análisis químicos de composición preliminares.Ochenta fueron empacados al vacío y madurados a 7 ºC durantesiete días y posteriormente divididos en cuatro subgrupos de20 unidades. Un subgrupo se congeló a –25 ºC durante un mes.El segundo y tercero se cocinaron en una marmita hasta alcanzaruna temperatura interna estimada de 70 ºC. Al terminar lacocción el tercer subgrupo se congeló como se describió antes.El cuarto solo se maduró (siete días/7 °C). Veinte piezas frescasconstituyeron el grupo control. Se determinó la fuerza decorte para las 100 piezas tratadas empleando el método de laAmerican Meat Science Association. Se estimó la calidad microbiológicay las pérdidas de peso de cada tratamiento. El pHde las piezas frescas, y de aquellas sometidas a los procesos demaduración fueron determinados. El solomo fresco mostró unaalta variabilidad en la fuerza de corte, estimada en 7,45 kg/cm2,y con una composición ligeramente alta en tejido conectivo(2,9 %). Presentó además valores de pH bajos que no se vensignificativamente incrementados por la maduración. Todoslos tratamientos aumentaron en algún grado la suavidad del solomoy presentaron recuentos microbianos sanitariamenteaceptables. La menor mejoría en la suavidad correspondió aaquellos tratamientos que involucraron la cocción y la congelación.El tratamiento de maduración durante 7 días a 7 ºC fueel que generó mejores resultados generales.

O ultrassom no amaciamento de carnes

O ultrassom é uma das novas tecnologias limpas aplicadas a alimentos. Na ciência e tecnologia de carnes, é estudado principalmente quanto à sua capacidade de melhorar a maciez da carne, por mecanismos de cavitação. Alguns parâmetros acústicos como frequência, intensidade e tempo de exposição ao tratamento influenciam na tenderização da carne. Os primeiros estudos determinaram que o uso de altas frequências não apresentaram efeitos na textura, em função de não provocarem cavitação. A intensidade de ultrassom que atinge a matriz cárnea também é importante, sendo que, quando aplicada abaixo de 10W cm-2 ou muito acima desse valor, não se percebe o efeito. O tempo de exposição é dependente da frequência e intensidade utilizadas e influencia diretamente na maciez. Características de qualidade da carne, como perda de peso após cozimento, queda de pH, cor e microbiologia também foram analisados por diversos autores, com dados contraditórios quanto ao efeito do ultrassom sobre esses parâmetros. As particularidades de cada músculo dificultam as comparações de resultados, abrindo espaço para novas pesquisas. O uso de ultrassom na tecnologia de carnes, visando a melhorar a maciez, mostra-se como uma tecnologia promissora, um potencial a ser explorado.

MEAT SCIENCE AND MUSCLE BIOLOGY SYMPOSIUM: In utero factors that influence postnatal muscle growth, carcass composition, and meat quality1

MEAT SCIENCE AND MUSCLE BIOLOGY SYMPOSIUM: In utero factors that influence postnatal muscle growth, carcass composition, and meat quality1

Meat Science And Muscle Biology Symposium: In utero nutrition related to fetal development, postnatal performance, and meat quality of pork1

Intrauterine growth restriction (IUGR) occurs naturally in pigs and leads to low birth weight of piglets due to undernutrition caused by placental insufficiency. For 2 main reasons, low birth weight causes economic loss. First, low birth weight pigs have a greater mortality and increasing the litter size causes more low birth weight piglets within litters. Second, surviving low birth weight piglets have reduced performance (i.e., ADG, feed conversion rate, and percentage meat). To develop dietary strategies for preventing IUGR, knowledge of the biological basis of IUGR is required. Muscle fiber number, formed during myogenesis, is correlated positively with performance traits and has been shown in several studies to be reduced in low birth weight pigs. Postnatal muscle hypertrophy is due to satellite cell number per fiber at birth and their rate of proliferation as well as protein deposition (i.e., protein synthesis and degradation). Previous studies and some recent ones indicate that low birth weight littermates in mice are born with fewer satellite cells and studies on pigs show that the rate of satellite cell proliferation may vary within litters. Proteomics studies show that protein synthesis and degradation is downregulated in IUGR pigs and low birth weight pigs also produce meat with less tenderness. Alternative maternal feeding strategies to prevent IUGR have been examined. Increasing maternal global nutrition had no beneficial effect on performance and muscle growth traits in several studies. Feeding excess maternal dietary protein also did not influence muscle growth traits whereas moderately decreased maternal dietary protein may decrease muscle fiber number and performance. On the other hand, addition of L-carnitine to the maternal gestation or lactation diet may increase birth and weaning weights or the muscle fiber number, respectively, in low birth weight pig offspring. Finally, promising data have been obtained on reproductive traits in pigs after addition of functional AA, such as arginine and glutamine, to the gestational diet. Although much is known about the biological basis of IUGR, we still need to learn much more about the mode of action before maternal dietary strategies can be developed to prevent IUGR.

Flogging a dead horse

Flogging a dead horse

Meat Science And Muscle Biology Symposium: Developmental programming in cattle: Consequences for growth, efficiency, carcass, muscle, and beef quality characteristics1,2

This paper reviews results of studies on effects of fetal programming and maternal nutrition during pregnancy on growth, efficiency, carcass, muscle, and meat quality characteristics of cattle. It includes results from our Australian Beef Cooperative Research Centre studies on factors such as chronic severe nutritional restriction from approximately d 80 of pregnancy to parturition and/or throughout lactation used to create early-life growth differences in the offspring of cows within pasture-based systems and the effect of these treatments on production characteristics to 30 mo of age. Fetal programming and related maternal effects are most pronounced and explain substantial amounts of variation for growth-related production characteristics such as BW, feed intake, carcass weight, muscle weights, meat yield, and fat and bone weights at any given age but are less evident when assessed at the same BW and carcass weight. Some effects of maternal and early-life factors in our studies were evident for efficiency traits but fewer affected beef quality characteristics at 30 mo of age, explaining only small amounts of variation in these traits. It is difficult to uncouple maternal nutritional effects specific to prenatal life from those that carry over to the postnatal period until weaning, particularly the effects of maternal nutrition during pregnancy on subsequent lactational performance. Hence, experimental design considerations for studying fetal programming effects on offspring during later life are discussed in relation to minimizing or removing prenatal and postnatal confounding effects. The relative contribution of fetal programming to the profitability of beef production systems is also briefly discussed. In this regard, the importance of health and survival of cows and calves, the capacity of cows to rebreed in a timely manner, and the efficiency with which feed and other resources are used cannot be overemphasized in relation to economics, welfare, and the environment.

Meat science: From proteomics to integrated omics towards system biology

Since the main ultimate goal of farm animal raising is the production of proteins for human consumption, research tools to investigate proteins play a major role in farm animal and meat science. Indeed, proteomics has been applied to the field of farm animal science to monitor in vivo performances of livestock animals (growth performances, fertility, milk quality etc.), but also to further our understanding of the molecular processes at the basis of meat quality, which are largely dependent on the post mortem biochemistry of the muscle, often in a species-specific way. Post mortem alterations to the muscle proteome reflect the biological complexity of the process of "muscle to meat conversion," a process that, despite decades of advancements, is all but fully understood. This is mainly due to the enormous amounts of variables affecting meat tenderness per se, including biological factors, such as animal species, breed specific-characteristic, muscle under investigation. However, it is rapidly emerging that the tender meat phenotype is not only tied to genetics (livestock breeding selection), but also to extrinsic factors, such as the rearing environment, feeding conditions, physical activity, administration of hormonal growth promotants, pre-slaughter handling and stress, post mortem handling. From this intricate scenario, biochemical approaches and systems-wide integrated investigations (metabolomics, transcriptomics, interactomics, phosphoproteomics, mathematical modeling), which have emerged as complementary tools to proteomics, have helped establishing a few milestones in our understanding of the events leading from muscle to meat conversion. The growing integration of omics disciplines in the field of systems biology will soon contribute to take further steps forward.

MEAT SCIENCE AND MUSCLE BIOLOGY SYMPOSIUM: Manipulating mesenchymal progenitor cell differentiation to optimize performance and carcass value of beef cattle1,2

Beef cattle are raised for their lean tissue, and excessive fat accumulation accounts for large amounts of waste. On the other hand, intramuscular fat or marbling is essential for the palatability of beef. In addition, tender beef is demanded by consumers, and connective tissue contributes to the background toughness of beef. Recent studies show that myocytes, adipocytes, and fibroblasts are all derived from a common pool of progenitor cells during embryonic development. It appears that during early embryogenesis, multipotent mesenchymal stem cells first diverge into either myogenic or adipogenic-fibrogenic lineages; myogenic progenitor cells further develop into muscle fibers and satellite cells whereas adipogenic-fibrogenic lineage cells develop into the stromal-vascular fraction of skeletal muscle where reside adipocytes, fibroblasts, and resident fibro-adipogenic progenitor cells (the counterpart of satellite cells). Strengthening myogenesis (i.e., formation of muscle cells) enhances lean growth, promoting intramuscular adipogenesis (i.e., formation of fat cells) increases marbling, and reducing intramuscular fibrogenesis (i.e., formation of fibroblasts and synthesis of connective tissue) improves overall tenderness of beef. Because the abundance of progenitor cells declines as animals age, it is more effective to manipulate progenitor cell differentiation at an early developmental stage. Nutritional, environmental, and genetic factors shape progenitor cell differentiation; however, up to now, our knowledge regarding mechanisms governing progenitor cell differentiation remains rudimentary. In summary, altering mesenchymal progenitor cell differentiation through nutritional management of cows, or fetal programming, is a promising method to improve cattle performance and carcass value.

Mixing culinary arts with meat science

Mixing culinary arts with meat science