The Extent and Rate of the Appearance of the Major 110 and 30 kDa Proteolytic Fragments during Post-Mortem Aging of Beef Depend on the Glycolysing Rate of the Muscle and Aging Time: An LC–MS/MS Approach to Decipher Their Proteome and Associated Pathways

2020 ◽  
Author(s):  
Mohammed Gagaoua ◽  
Declan Troy ◽  
Anne Maria Mullen
Keyword(s):  
Aging Time ◽  
Post Mortem

scholarly journals Evaluation of Beef Steak Exudate Differing in Quality Grade and Post-Mortem Aging Time

2019 ◽  
Vol 3 (2) ◽  
pp. 122-122
Author(s):  
K. Wall ◽  
C. Kerth ◽  
Z. Hicks ◽  
D. Tucker
Keyword(s):  
Aging Time ◽  
Post Mortem ◽  
Quality Grade ◽  
Beef Steak

Effects of post-mortem aging time and type of aging on palatability of low marbled beef loins

Meat Science ◽  
2014 ◽  
Vol 96 (1) ◽  
pp. 473-474 ◽  
Author(s):  
A.N. Lepper-Blilie⁎ ◽  
E.P. Berg ◽  
D.S. Buchanan ◽  
P.T. Berg
Keyword(s):  
Aging Time ◽  
Post Mortem

scholarly journals Determining the longissimus lumborum and psoas major beef steak color life threshold and effect of post-mortem aging time using meta-analysis

2021 ◽  
Author(s):  
Francisco Najar-Villarreal ◽  
Elizabeth A. E. Boyle ◽  
Justin J. Kastner ◽  
Christopher I. Vahl ◽  
Qing Kang ◽  
...  
Keyword(s):  
Lower Bound ◽  
Aging Time ◽  
Meta Analysis ◽  
Post Mortem ◽  
Journal Articles ◽  
Postmortem Aging ◽  
Beef Steak ◽  
Longissimus Lumborum ◽  
Retail Display ◽  
Psoas Major

longissimuslumborum (LL) and psoas major (PM) steaks duringretail display and the effect of postmortem aging time (PMT) on the displaycolor life of LL and PM steaks using meta-analysis was determined. In phaseone, data were retrieved from 13 and 3 referred journal articles, for LL andPM, respectively, that included a* and subjective visual scores. The total display dayobservations for LL and PM were 148 and 27, respectively. Lower bound estimatesusing a 95% confidence interval for a* as a borderline for the display colorlife of LL and PM steaks were 20.24 and 20.99, respectively. For phase two, datawere retrieved from 26 and 10 referred journal articles, for LL and PM,respectively, that included a* and PMT. The total display dayobservations for LL and PM in phase two were 255 and 71, respectively. For LLsteaks, the actual PMT was grouped into five categories: 0-7 d; 8-14 d; 15-21d; 22-28 d; and 29-65 d. Additionally, the PMT of PM steaks was grouped intotwo categories: 0-7 d and 8-21 d. The first 21 d PMT for LL steaks had thelongest color life with 7 d of color life. Additionally, 22-28 and 29-65 d ofPMT had 5 and 4 d, respectively, of color life for LL steaks. The borderlineacceptability estimated for PM steaks with 0-7 d and 8-21 of PMT was 3 and 2 dof color life, respectively. Estimations from this meta-analysis demonstrate that usingLL and PM subprimals having a PMT of 21 d or less and 7 d or less, respectively,would optimize retail display color life of aerobically packaged steaks. 

scholarly journals Influence of post-mortem aging in tenderness of chicken breast fillets

2004 ◽  
Vol 34 (3) ◽  
pp. 905-910 ◽  
Author(s):  
Helena Caminha Santos ◽  
Adriano Brandelli ◽  
Marco Antônio Záchia Ayub
Keyword(s):  
Aging Time ◽  
Aging Process ◽  
Chicken Breast ◽  
Order Kinetic ◽  
Post Mortem ◽  
Sensorial Analysis ◽  
Work Analysis ◽  
First Order ◽  
Ph Values ◽  
Cold Room

In this work, analysis of chicken breast fillets was performed for shear values and sensory evaluation after different times of aging. Aging process was carried out by holding carcasses in covered plastic boxes, in a cold room, at 3 +/- 1ºC; groups of 5 carcasses were stored and classified according to the period of storage in cold room as 0 (control), 2, 4, 8, 12 and 24 hours. The variation in pH of chicken carcasses during rigor decreased from 6.4 to 5.9. However, during the process of aging, the pH values increased up to 6.2 in the first 12h, probably as the result of proteolysis. The Warner-Bratzler shear values decreased as aging time increases, resulting in a first order kinetic. The carcasses presented a more accentuated decline in shear values in the first two hours of aging. After this period, the curve had a similar performance, achieving values of less than 1 kgf in 4 hours or more, with complete aging being accomplished at 8 hours. The samples with higher period of aging (8, 12 and 24 hours) were preferred in sensorial analysis, without significant differences among them.

scholarly journals Effects of Neck-Arm Restraint Suspension of Beef Carcasses on Meat Quality and Proteome of Different Muscles During Post-mortem Aging

2021 ◽  
Vol 8 ◽  
Author(s):  
Wentao Cai ◽  
Kaixin Wen ◽  
Leijie Che ◽  
Haijun Zhang ◽  
Yang Zhang ◽  
...  
Keyword(s):  
Aging Time ◽  
Meat Quality ◽  
Shear Force ◽  
Post Mortem ◽  
Beef Quality ◽  
Beef Industry ◽  
Fragmentation Index ◽  
Beef Carcasses ◽  
Brown Cattle ◽  
The Cost

Beef quality is the first deciding factor for consumers to consider before purchasing. The aim of this study was to evaluate the effects of suspension and aging time on beef quality. We compared the differences in pH, drip loss, cooking loss, color, shear force, myofibril fragmentation index (MFI), and electron microscope of three muscle tissues between Achilles tendon (AT) and neck-arm restraint (NR) suspensions during seven aging periods (days 0, 1, 2, 3, 7, 14, and 21) after slaughter using the carcasses of six Xinjiang brown cattle. We found that NR suspension could significantly increase the water loss rate and MFI, as well as reduce the shear force compared to AT suspension. The muscle fiber structure with NR suspension was more severely damaged. The proteomics of longissimus dorsi was checked for the post-mortem days 1, 7, and 14. We detected 50, 26, and 29 differentially expressed proteins between NR and AT suspension at post-mortem days 1, 7, and 14, respectively. These proteins were involved in metabolic and muscle structure associated pathways and contributed to a comprehensive understanding of suspension-dependent meat quality regulation by proteins in beef cattle. To conclude, NR suspension can accelerate the aging time of beef carcasses, which will reduce the cost of carcass suspension and bring more benefits in the beef industry.

scholarly journals Effects of Early Post-Mortem Rate of pH fall and aging on Tenderness and Water Holding Capacity of Meat from Cull Dairy Holstein-Friesian Cows

2016 ◽  
Vol 5 (2) ◽  
pp. 1 ◽  
Author(s):  
Carlos Santos ◽  
Carlos Moniz ◽  
Cristina Roseiro ◽  
Marina Tavares ◽  
Vera Medeiros ◽  
...  
Keyword(s):  
Aging Time ◽  
Shear Force ◽  
Gluteus Medius ◽  
Meat Industry ◽  
Post Mortem ◽  
Lower Shear ◽  
Holstein Friesian ◽  
Muscle Ph ◽  
Water Holding ◽  
Friesian Cows

Fast or slow muscle pH fall may give unacceptable purge losses or tough meat, depending much on concomitant evolution of muscle temperature early post-mortem, costing millions of euros to the meat industry. Tenderness and purge losses of <em>Longissimus thoracis/lumborum</em> (<em>LTL</em>) and <em>Gluteus medius</em> (<em>Gm</em>) sampled from cull dairy cows differing in production status (10 lactating vs. 22 dried off) and aging time, were evaluated regarding different rates of pH<sub>2</sub> fall. Shear force related to pH<sub>2</sub> was dependent on muscle and aging time. The intermediate glycolysis led to lower shear force in <em>LTL</em>, while the faster produced best quality in <em>Gm</em>. Purge was influenced by pH<sub>2</sub> (P=0.0077), aging (P&lt;0.0001) and muscle*pH<sub>2</sub> interaction (P&lt;0.0001). Aging affected thawing (P&lt;0.0001), grilling (P=0.0004) and overall losses (P&lt;0.0001). Under the ruled chilling regime, the fast pH fall in <em>Gm</em> and the slow pH fall in <em>LTL</em> approached out of the ideal pH6/temperature limits, being compatible with heat and cold shortening, respectively.

scholarly journals Evaluation of Beef Steak Exudate Differing in Quality Grade and Post-Mortem Aging Time

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
K. Wall ◽  
C. Kerth ◽  
Z. Hicks ◽  
D. Tucker
Keyword(s):  
Aging Time ◽  
Fixed Effects ◽  
Pure Water ◽  
Random Effect ◽  
Principal Component ◽  
Post Mortem ◽  
Phase Gradient ◽  
Ultra Pure Water ◽  
Quality Grade ◽  
Positive Mode

ObjectivesEvaluate absorbance and metabolite differences of beef exudate from raw beef steaks differing in quality grade and post-mortem aging time.Materials and MethodsUSDA Select (SE; n = 18) and USDA Choice (CH; n = 18) beef strip loins were aged for 7d, cut into 2.54 cm thick steaks, and randomly assigned a post-mortem aging duration of either 10 or 20d post-mortem (n = 72 total). Steaks were individually packaged on d7 and frozen on the assigned day at –20°C until time for analysis. Steaks were thawed for 24h at 4°C before 2 mL of exudate was collected from each bag on removal of the steak. The exudate was frozen at –80°C until further analysis. For analysis of absorbance, 0.5 mL of thawed exudate was diluted with 4.5 mL ultra-pure water and centrifuged. Then, 200 μL of the dilution was pipetted in triplicated onto a 96 well plate. Absorbance was read at a range of 350–700nm wavelengths. A dilution of 1:20 beef exudate: ultra-pure water was filtered and used for metabolite analysis. Using a HILIC column, 5 μL were injected into an organic mobile phase gradient and analyzed using an Agilent 6545 LC/MS-QTOF in positive mode. Data were analyzed using a two-factorial design with quality grade and post-mortem day of aging as fixed effects with an α of 0.05. Loin was included as a random effect. Least squares means, correlations, and principal component analysis were used to discriminate data.ResultsCH exudate had greater (P < 0.05) absorbance than SE at wavelength ranges of 350–404, 423–467, and 491–508 nm. For the range of 350–598nm, CH exudate tended (P < 0.10) to have a greater absorbance than SE exudate. No differences (P > 0.05) were detected at all other wavelengths analyzed between quality grade. Post-mortem aging had no effect (P > 0.05) on wavelength absorbance. Of the total metabolites present (n = 33) in the samples, no differences (P > 0.05) were observed among fixed effects. Only three metabolites exhibited a twofold change in expression, observed as a downregulation from SE to CH exudate. With age, nearly two-thirds of the metabolites (n = 19) tended to increase in intensity. Tritriacontyl octacosanoate was unique to SE exudates.ConclusionBeef exudate tends to be influenced by quality grade more than post-mortem aging duration. Accordingly, exudate samples from raw steaks may be classified by quality grade no matter the duration of aging time.

Effects of post-mortem aging time and type of aging on palatability of low marbled beef loins

Meat Science ◽  
2016 ◽  
Vol 112 ◽  
pp. 63-68 ◽  
Author(s):  
A.N. Lepper-Blilie ◽  
E.P. Berg ◽  
D.S. Buchanan ◽  
P.T. Berg
Keyword(s):  
Aging Time ◽  
Post Mortem

Ultrastructural investigation of an adenoma of the pituitary post mortem

1987 ◽  
Vol 45 ◽  
pp. 622-623
Author(s):  
Shirley Siew ◽  
W. C. deMendonca
Keyword(s):  
Deleterious Effect ◽  
Anterior Lobe ◽  
Definitive Diagnosis ◽  
Pars Intermedia ◽  
Post Mortem ◽  
Close Apposition ◽  
Autopsy Material ◽  
Progressive Loss ◽  
Transmission Electron ◽  
Means Of Transmission

The deleterious effect of post mortem degeneration results in a progressive loss of ultrastructural detail. This had led to reluctance (if not refusal) to examine autopsy material by means of transmission electron microscopy. Nevertheless, Johannesen has drawn attention to the fact that a sufficient amount of significant features may be preserved in order to enable the establishment of a definitive diagnosis, even on “graveyard” tissue.Routine histopathology of the autopsy organs of a woman of 78 showed the presence of a well circumscribed adenoma in the anterior lobe of the pituitary. The lesion came into close apposition to the pars intermedia. Its architecture was more compact and less vascular than that of the anterior lobe. However, there was some grouping of the cells in relation to blood vessels. The cells tended to be smaller, with a higher nucleocytoplasmic ratio. The cytoplasm showed a paucity of granules. In some of the cells, it was eosinophilic.

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