{"title":"Resilience in life and death: Metabolism and proteolysis in Bos indicus muscle and meat","authors":"Tracy L. Scheffler","doi":"10.1016/j.meatsci.2024.109622","DOIUrl":null,"url":null,"abstract":"<div><p><em>Bos indicus</em> cattle are important to beef production in hot, humid climates, but they have a reputation for producing tougher beef with more variability. Reduced and delayed degradation of muscle proteins postmortem is a major reason underlying these tenderness challenges. Inherent muscle metabolic characteristics and processing conditions shape the early dynamics of postmortem metabolism and protein degradation after harvest, which impacts subsequent tenderization. Skeletal muscles exhibit diverse metabolic and contractile properties, and metabolic pathways are coordinated to regulate flux under variable working conditions. Considering how living muscles respond and adapt to cellular stress may enhance our understanding of muscle death and quality development. The aim of this review is to examine how muscle properties influence metabolism and cellular response in the context of early postmortem muscle to meat conversion, and specifically, their potential contribution to variation in proteolysis in <em>Bos indicus</em> beef.</p></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"218 ","pages":"Article 109622"},"PeriodicalIF":7.1000,"publicationDate":"2024-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Meat Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0309174024001992","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
引用次数: 0
Abstract
Bos indicus cattle are important to beef production in hot, humid climates, but they have a reputation for producing tougher beef with more variability. Reduced and delayed degradation of muscle proteins postmortem is a major reason underlying these tenderness challenges. Inherent muscle metabolic characteristics and processing conditions shape the early dynamics of postmortem metabolism and protein degradation after harvest, which impacts subsequent tenderization. Skeletal muscles exhibit diverse metabolic and contractile properties, and metabolic pathways are coordinated to regulate flux under variable working conditions. Considering how living muscles respond and adapt to cellular stress may enhance our understanding of muscle death and quality development. The aim of this review is to examine how muscle properties influence metabolism and cellular response in the context of early postmortem muscle to meat conversion, and specifically, their potential contribution to variation in proteolysis in Bos indicus beef.
期刊介绍：
The aim of Meat Science is to serve as a suitable platform for the dissemination of interdisciplinary and international knowledge on all factors influencing the properties of meat. While the journal primarily focuses on the flesh of mammals, contributions related to poultry will be considered if they enhance the overall understanding of the relationship between muscle nature and meat quality post mortem. Additionally, papers on large birds (e.g., emus, ostriches) as well as wild-captured mammals and crocodiles will be welcomed.
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