Meat and Muscle Biology最新文献

{"title":"Inter-relationships between visual and instrumental measures of ground beef color","authors":"R. Mancini, R. Ramanathan, M. Hunt, D. Kropf, G. Mafi","doi":"10.22175/mmb.14040","DOIUrl":"https://doi.org/10.22175/mmb.14040","url":null,"abstract":"Two experiments were conducted to betterunderstand the practical applications of reflectance values and how instrumentalmeat color measurements are interpreted. In experiment 1, L*, a*,and b* values and various reflectance traits of the Farnsworth Munsell85-Hue tiles were measured. Incremental changes of the tiles were used topredict changes in a* values and other color variables that can be seenby a trained visual panel. Regression analysis suggests that trained paneliststhat pass the Farnsworth Munsell Hue test can discriminate a change of 0.95 in a*,0.9 in b*, and 2.54 in hue angle values when Illuminant A is used. Inexperiment 2, ground beef was assigned randomly to 1 of 36 combinations of 3 storagetemperatures, 4 storage times and 3 display temperatures to create a variety ofsurface colors. A 10% change in ground beef metmyoglobin content correspondedto 3.2 units of a* (R2 = 0.95). Of all the instrumentalmeasurements, a* (r = -0.97) and chroma (r = -0.97) best represented thered color intensity that panelists saw on the surface of ground beef. Significantsurface discoloration occurred at 37.1% metmyoglobin and an a* value of25.4 (with Illuminant A). Using a five-point visual lean color scale, thechange required in a* value for a unit change visual color score was 4.6.In conclusion, a* and chroma are highly related with visual colorscores and changes in metmyoglobin, and a change in a* of 0.95 can beobserved by visual panelists that have passed the Farnsworth Munsell test.  ","PeriodicalId":18316,"journal":{"name":"Meat and Muscle Biology","volume":"15 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73938567","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Price determinants of graded brisket","authors":"Charles C. Martinez, C. Boyer, David Anderson","doi":"10.22175/mmb.13874","DOIUrl":"https://doi.org/10.22175/mmb.13874","url":null,"abstract":"Beef briskets were on average the lowest valued primal cut on a beef carcass for many years, but recently has been ranked as high as the the third most valuable cut on a carcass. The objective of this research is to determine factors that have impacted wholesale graded briskets prices. this study used a multivariate price determination model for Prime, Choice, Select, and Ungraded briskets using monthly data from 2004 to 2019. This study makes several unique contributions to literature, but the specific hypotheses are growing the introduction of a brisket in the quick service restaurant chain increased brisket prices. Also, we hypothesize that consumer interest is also increasing brisket prices. only Choice briskets were found to have a significant own-price flexibility (P<0.01) and cross-price flexibility  (P<0.01). That means when the supply of Choice brisket changes, the price of Choice and other graded briskets changed, which is expected since Choice briskets are the largest portion in the supply chain. Cross-quantity flexibilities showed substitutes across brisket quality grades and pork shoulders (P<0.05). The Google Trends variable revealed that as interest, defined as more internet searches, increased, the brisket prices increased over time (P<0.01). Finally, we found the impact of Arby's entrance into the brisket market had a positive impact on graded and ungraded briskets (P<0.01).","PeriodicalId":18316,"journal":{"name":"Meat and Muscle Biology","volume":"69 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89762269","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Expression of beef- versus dairy-type in crossbred beef × dairy cattle does not impact shape, eating quality, or color of strip loin steaks","authors":"B. A. Foraker, B. Johnson, R. Rathmann, J. Legako, J. Brooks, Markus F Miller, D. Woerner","doi":"10.22175/mmb.13926","DOIUrl":"https://doi.org/10.22175/mmb.13926","url":null,"abstract":"Phenotypic expression of dairy-influence often carries negative implications in beef production; thus, considerable variation in expression of beef- versus dairy-type might adversely affect value of crossbred beef × dairy cattle.  This study evaluated effects of beef- versus dairy-type on meat quality in crossbred beef × dairy cattle.  Effects were blocked within commercial feedlot pens because cattle within a pen were contemporaries for sex, age, management, and source.  On their harvest date, 592 Angus or [Simmental × Angus] × Holstein cattle from 9 pens were assessed by 3 expert evaluators.  Scores for muscling and frame size were used to categorize and subset cattle in a pen into 4 phenotype groups: (1) fully dairy-type, (2) partially dairy-type, (3) partially beef-type, and (4) fully beef-type.  Strip loin steaks were obtained from selected cattle (n = 82 to 84 per group) and evaluated for descriptive sensory attributes, shear force, pH, color at retail display, steak dimensions, muscle fiber type, and fatty acid composition.  Data were tested for fixed effects of phenotype group with random effects of pen.  Despite distinct expression of visual beef- versus dairy-type among cattle sampled, phenotype groups were largely not different (P > 0.05) in shape, sensory attributes, color, or biochemical properties of strip loin steaks.  Other body regions, separate from the loin, were likely responsible for differences in live animal muscling.  Additional research is needed on effects of sire breed, individual sire, and management strategies on meat quality in beef × dairy crossbreds.  Because expression of beef- versus dairy-type does not affect meat quality, the beef × dairy mating system should focus on increasing complementarity of beef breeds and sires to produce more profitable, beef-type cattle.  Finally, marketing programs rooted in production of consistent and premium products may benefit from including beef from beef × dairy crossbreds. ","PeriodicalId":18316,"journal":{"name":"Meat and Muscle Biology","volume":"110 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-05-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80656603","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Muscle protein oxidation and functionality: a global view of a once neglected phenomenon","authors":"Y. Xiong","doi":"10.22175/mmb.14349","DOIUrl":"https://doi.org/10.22175/mmb.14349","url":null,"abstract":"Muscle is a highly organized apparatus with a hierarchicmicrostructure that offers the protection of cellular components againstreactive oxygen species (ROS). However, fresh meat immediately postmortem andmeat undergoing processing become susceptible to oxidation due to physicaldisruption and the influx of molecular oxygen. Upon the activation byendogenous prooxidants, oxygen species are rapidly produced, and bothmyofibrillar and sarcoplasmic proteins become their primary targets. Direct ROSattack of amino acid sidechains and peptide backbone leads to proteinconformational changes, conversion to carbonyl and thiol derivatives, andsubsequent aggregation and polymerization. Interestingly, mild radical andnonradical oxidation enables orderly protein physicochemical changes, which explainswhy gels formed by ROS-modified myofibrillar protein has improved rheologicalproperties and binding potential in comminuted meat and meat emulsions. Theincorporation of phenolic and other multi-functional compounds promotes gelnetwork formation, fat emulsification, and water immobilization; however,extensive protein modification induced by high levels of ROS impairs proteinfunctionality. Now recognized to be a natural occurrence, once-neglectedprotein oxidation has drawn much interest and is being intensively studiedwithin the international community of meat science. This review describes thehistory and evolution of muscle protein oxidation, the mechanism andfunctionality impact hereof, and innovative oxidant/antioxidant strategies tocontrol and manipulate oxidation in the context of meat processing, storage,and quality. It is hoped that the review will stimulate in-depth discussion of scientificas well as industrial relevance and importance of protein oxidation and inspirerobust international collaboration in addressing this global challenge. ","PeriodicalId":18316,"journal":{"name":"Meat and Muscle Biology","volume":"26 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79173744","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"AMSA Meat Color Measurement Guidelines","authors":"D. King, M. Hunt, S. Barbut, James (Jim) Claus, Darren Cornforth, P. Joseph, Brad Kim, G. Lindahl, R. Mancini, Mahesh N Nair, Kjell Merok, A. Milkowski, A. Mohan, F. Pohlman, R. Ramanathan, C. Raines, M. Seyfert, O. Sørheim, S. Suman, Mellissa Weber","doi":"10.22175/mmb.12473","DOIUrl":"https://doi.org/10.22175/mmb.12473","url":null,"abstract":"Meat color is an important aspect of consumer’spurchase decisions regarding meat products. Perceived meat color results from the interaction of light, a detector(i.e. human eye), and numerous factors that are both intrinsic and extrinsic tothe muscle which influence the chemical state of myoglobin.  The complex nature of these interactions dictatesthat decisions regarding evaluations of meat color be made carefully, and thatinvestigators have a basic knowledge of the physical and chemical factorsaffecting their evaluations.  Theseguidelines were compiled to aid investigators in navigating the pitfalls ofmeat color evaluation and ensure the reporting of information needed forappropriate interpretation of the resulting data.  The guidelines provide an overview ofmyoglobin chemistry, the perception of meat color, in addition to details ofinstrumentation used in meat color evaluation. Moreover, these guidelines detail practical considerations for simulatedretail display studies and provide details of the most common laboratorytechniques used in meat color literature. Importantly, the guidelines indicate the information that should beincluded when reporting meat color research to aid in appropriateinterpretation.  Practical considerationsneeded for troubleshooting meat color problems in a commercial setting areincluded as well.  Investigators areencouraged to review the entire guidelines before designing and conducting meatcolor research.","PeriodicalId":18316,"journal":{"name":"Meat and Muscle Biology","volume":"80 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88496777","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Influence of aging temperature and duration on spoilage organism growth, proteolytic activity, and related chemical changes in vacuum-packaged beef longissimus","authors":"M. S. Hernandez, D. Woerner, J. Brooks, T. Wheeler, J. Legako","doi":"10.22175/mmb.13724","DOIUrl":"https://doi.org/10.22175/mmb.13724","url":null,"abstract":"Each carcass was assigned to a storage temperature (-2, 0, 4℃). Strip loins were portioned into half loins and assigned to an aging duration (14, 28, 42, 56 d) and vacuum packaged. Loins were aged in commercial upright refrigerators. At each aging interval, loin portion packages were aseptically opened and loins were surface swabbed for microbial analysis before fabrication into 2.54 cm strip steaks. Steaks assigned to slice shear force (SSF) were cooked to 71℃. A raw steak was used to track proteolytic activity, free amino acid content, and volatile compounds. Two-way interactions were observed for all spoilage organisms (P < 0.001). Aging for 42 and 56 d at -2℃ produced lower microbial counts compared to 4℃ (P < 0.05).  Loins aged for 14 d at 4℃ had increased desmin and troponin-T degradation compared to aging for 14 at -2 and 0℃ (P < 0.05). Loins aged in 4These data indicate aging at 4℃ increases the rate of proteolysis and subsequent tenderness development and flavor precursor accumulation. However, extended aging at 4℃ resulted in increased microbial counts. Many traits peaked at 42 d of aging.","PeriodicalId":18316,"journal":{"name":"Meat and Muscle Biology","volume":"52 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91484214","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Thermophysical properties of beef steaks varying in USDA quality grade and internal temperature","authors":"M. S. Hernandez, Jessie T McClennan, S. Martini, K. Allen, H. Ban, J. Legako","doi":"10.22175/mmb.13900","DOIUrl":"https://doi.org/10.22175/mmb.13900","url":null,"abstract":"The objectives of this study were to determine the influence of quality grade and internal temperature on the thermophysical properties of beef strip steaks. Beef strip loins (n=24) were collected from USDA Prime (PR), Low Choice (LC), and Standard (ST) carcasses. Strip loins were fabricated into 2.54 cm steaks at 21 d postmortem and randomly assigned to an internal temperature (4, 25, 55, 60, 71, 77°C). Steaks were subjected to various thermal and physical property measurements. No quality grade × internal temperature interaction was observed for diffusivity and conductivity (P > 0.05). Steaks tempered to 25°C had the greatest conductivity compared to all other internal temperature treatments (P = 0.021). A quality grade × internal temperature interaction was observed for center myosin and sarcoplasmic protein enthalpy values (P < 0.001). Raw (4 and 25°C) ST steaks had lower enthalpy values compared to raw PR and LC steaks (P < 0.05). Raw steaks had greater surface myosin and both center and surface actin enthalpy values (P < 0.05). A quality grade × internal temperature was observed for surface and center viscoelasticity (P < 0.05). Raw steaks were less viscoelastic compared to cooked steaks, regardless of quality grade (P < 0.05). Quality grade and internal temperature impacted expressible moisture and water holding capacity (P ≤ 0.001). ST steaks possessed increased expressible moisture and water holding capacity compared to LC and PR steaks (P < 0.05). A quality grade × internal temperature was observed for Warner-Bratzler shear force and springiness (P ≤ 0.008). DOD impacted all texture profile analysis attributes (P < 0.05). PR steaks were more cohesive than ST steaks (P = 0.011). These data show that final internal temperature and intramuscular fat content impact thermophysical properties of beef steaks.","PeriodicalId":18316,"journal":{"name":"Meat and Muscle Biology","volume":"19 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74389769","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The importance of meat for cognitive development","authors":"M. Balehegn, A. Adesogan","doi":"10.22175/mmb.13040","DOIUrl":"https://doi.org/10.22175/mmb.13040","url":null,"abstract":"Over200 million children worldwide suffer from malnutrition and as a result areunderdeveloped both physically and mentally. Meat has more bioavailable essentialmicronutrients than plants and are the best source of nutrient-rich foods forchildren aged 6 to 23 mo according to the World Health Organization. Studies onthe role of meat on cognitive function are limited, but mostly show compellingbenefits, particularly in children. By contributing essential bioavailable micronutrientsto diets, meat consumption by children, particularly infants aged 6 to 23 months,can reduce stunting and the associated growth and cognitive impairment and therebyimprove school performance, reduce chronic disease susceptibility, increase adultearnings, and national  economicproductivity. There are, however, conflicting results in the literature on effectsof meat consumption on cognition in adult or senior subjects, particularly inexperiments with confounding factors. More large-scale randomized controlled longitudinal studies are requiredto further verify and fully understand the link between meat consumption andcognitive development.","PeriodicalId":18316,"journal":{"name":"Meat and Muscle Biology","volume":"47 21 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-03-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80317450","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Tandem Mass Tag Labeling-Based Analysis to Characterize Muscle-Specific Proteome Changes during Postmortem Aging of Bison Longissimus Lumborum and Psoas Major Muscles","authors":"M. Hasan, Mahamud-Ur Rashid, S. Suman, H. Perreault, J. Paliwal, A. Rodas-González","doi":"10.22175/mmb.13055","DOIUrl":"https://doi.org/10.22175/mmb.13055","url":null,"abstract":"The objective of the study was to examine the variations in sarcoplasmic proteomes of bison longissimus lumborum (LL) and psoas major (PM) muscles during postmortem aging utilizing tandem mass tag (TMT) isobaric labeling coupled with liquid chromatography mass-spectrometry (LC-MS/MS) for the categorization of muscles with muscle-specific inherent color stability. A total of 576 proteins were identified (P < 0.05) in both bison LL and PM muscles, where 97 proteins were identified as differentially abundant (fold change > 1.5, P < 0.05) from the three comparisons between muscles during postmortem aging periods (PM vs LL at 2 d, 7 d and 14 d). Among those proteins, the most important protein groups based on functions are related to electron transport chain (ETC) or oxidative phosphorylation, tricarboxylic acid cycle (TCA), ATP transport, carbohydrate metabolism, fatty acid oxidation, chaperones, oxygen transport, muscle contraction, calcium signaling, and protein synthesis. In PM, most of the proteins from ETC, TCA cycle, fatty acid oxidation, ATP and oxygen transport, and muscle contraction were more abundant or exhibited increased expression during aging compared to LL. On the other hand, the proteins involved in carbohydrate metabolism, chaperone function and protein synthesis mostly exhibited decreased expression in PM muscle relative to LL. These results clearly demonstrate that the proteins associated with oxidative metabolism showed increased expression in PM muscles. This indicates that oxidative damage or subsequent color deterioration resulted in bison PM muscles being attacked by the reactive oxygen species produced during those metabolic process. In contrast, proteins involved in glycolysis and chaperone activity exhibited a decrease in expression in bison PM muscles, resulting decline in color stability compared with LL. Because glycolytic enzymes and chaperones maintain oxidative and/or color stability by producing reducing equivalents in glycolytic pathway and with the protein folding ability of chaperones, respectively in LL muscles.","PeriodicalId":18316,"journal":{"name":"Meat and Muscle Biology","volume":"83 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76134099","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of beef carcass size, and subsequent aging time, on yield and color characteristics of top round steaks","authors":"J. M. Lancaster, T. Weber, J. V. Van Buren, J. H. Smart, B. Buseman, J. A. Nasados, G. Murdoch, W. Price, M. Colle, P. Bass","doi":"10.22175/mmb.13219","DOIUrl":"https://doi.org/10.22175/mmb.13219","url":null,"abstract":"Variation in cut size and weight of fabricated subprimals is a challengeof increased beef carcass weights. Subsequently, variation in carcass size hasresulted in consistency challenges during retail display. Theobjective of this study was to assess the retail shelf-life of commerciallyavailable top rounds from varying carcass weights. In the current study, 21industry average weight (AW, 340-409 kg; no industry discount) beef carcassesand 21 oversized (OS, exceeding 454 kg; receive a discount) beef carcasses wereevaluated. Carcasses were selected at a commercial beef packing plant, wherethe left and right (paired) top round subprimals of each carcass were procured.Paired top rounds were assigned to a short (8d), average (23d), or extended(42d) postmortem aging period. After wet-aging, subprimals were fabricated intosteaks for additional analysis. Steaks were evaluated as whole top round steaksor further fabricated into “superficial” and “deep” portions at 5.08 cm fromthe superficial edge of the Semimembranosus and the Adductor muscle.Top rounds and steaks from OS carcasses were larger (P < 0.01) thanthose from AW carcasses. Quantitative color of the anatomically deep locationsof the OS steaks had the greatest mean L* (lightness; P < 0.01), a*(redness; P < 0.01) and b* (yellowness; P < 0.01) values. Extendingthe aging timeline increased L* (lightness; P < 0.01), decreased a*(redness; P < 0.01), and decreased b* (yellowness; P <0.01). Alternative top round steak fabrication which separates the deep andsuperficial anatomical locations could be an effective means of providing moreuniform steaks. ","PeriodicalId":18316,"journal":{"name":"Meat and Muscle Biology","volume":"16 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82155172","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}