Effects of extended postmortem aging and intramuscular location on protein degradation, muscle fiber morphometrics, and tenderness of beef longissimus lumborum and semitendinosus steaks

2021 ◽  
Author(s):  
MaryAnn J Matney ◽  
Morgan E Gravely ◽  
Travis G O’Quinn ◽  
James S Drouillard ◽  
Kelsey J Phelps-Ronningen ◽  
...  
Keyword(s):  
Protein Degradation ◽  
Muscle Fiber ◽  
Shear Force ◽  
The Other ◽  
Fiber Types ◽  
Cross Sectional ◽  
Extended Aging ◽  
Dependent Variables ◽  
Postmortem Aging ◽  
Longissimus Lumborum

Abstract The objective of this study was to determine effects of extended aging and intramuscular location on Warner-Bratzler shear force (WBSF), muscle fiber cross-sectional area (CSA), and protein degradation of semitendinosus (ST) and longissimus lumborum (LL) steaks. Left ST and LL were removed from 40 carcasses at 6 d postmortem. The ST was fabricated into 5 locations (LOC), with LOC 1 being most proximal and LOC 5 being most distal. The posterior LL was fabricated into 3 LOC, with LOC 1 being most anterior. Vacuum sealed ST steaks were aged 7, 14, 28, 56, or 112 d postmortem, while LL steaks were aged 7, 28, or 112 d postmortem at 2 ± 1°C. A steak from each LOC was assigned to WBSF or laboratory analyses. There were no Day of Aging (DOA) × LOC interactions for all dependent variables (P > 0.06). There were DOA effects for ST and LL WBSF values and degraded 38-kDa desmin (DES; P < 0.01). Day-7 ST-steak WBSF value was greater than all other days (P < 0.01) and d-14 steaks had greater WBSF value than remaining days (P < 0.05). Day-28 ST-steak WBSF values were greater than d-56 and -112 (P < 0.01), which did not differ (P = 0.53). In the LL, d-7 steaks had greater WBSF values than the other two timepoints (P < 0.01) and d-28 steaks had greater (P < 0.01) WBSF values than d-112 steaks. Degraded ST 38-kDa DES content was less on d 7 and 14 compared to all other days (P < 0.03), but did not differ (P = 0.79) from each other. Days 28 and 56 38-kDa DES content was less than d 112 (P < 0.01), but did not differ (P = 0.34) from each other. Degraded LL 38-kDa DES content was less on d 7 than d 28 and 112 (P < 0.02), which did not differ (P = 0.67). There were LOC effects for only ST WBSF and muscle fiber CSA (P < 0.05). Semitendinosus steak LOC 1 and 2 had greater WBSF values than all other locations (P < 0.01), but did not differ (P = 0.32) from each other. Semitendinosus steak LOC 3 and 5 had greater WBSF values than LOC 4 (P < 0.01), but did not differ (P = 0.85) from each other. The CSA of all ST fiber types were largest in LOC 1 compared to all other fiber types (P < 0.01). The CSA of all LOC 2 and 3 fiber types was greater than LOC 4 and 5 (P < 0.01), but were not different from each other (P > 0.81), and LOC 4 had greater CSA than LOC 5 (P < 0.01). Steak aging WBSF value improvements seemed proteolysis catalyzed, while the ST intramuscular tenderness gradient was more likely due to muscle fiber CSA.

scholarly journals Effect of extended postmortem aging and steak location on myofibrillar protein degradation and Warner-Bratzler shear force of beef M. semitendinosus steaks1

2016 ◽  
Vol 94 (1) ◽  
pp. 412-423 ◽  
Author(s):  
K. J. Phelps ◽  
J. S. Drouillard ◽  
M. B. Silva ◽  
L. D. F. Miranda ◽  
S. M. Ebarb ◽  
...  
Keyword(s):  
Protein Degradation ◽  
Shear Force ◽  
Myofibrillar Protein ◽  
Postmortem Aging

Capillarity and fiber types in the cremaster muscle of rat and hamster

1983 ◽  
Vol 245 (2) ◽  
pp. H368-H374 ◽  
Author(s):  
I. H. Sarelius ◽  
L. C. Maxwell ◽  
S. D. Gray ◽  
B. R. Duling
Keyword(s):  
Muscle Fiber ◽  
Fiber Type ◽  
Succinic Dehydrogenase ◽  
Capillary Density ◽  
Type I ◽  
Fiber Types ◽  
Cremaster Muscle ◽  
Muscle Area ◽  
Cross Sectional

We determined muscle fiber type and capillarity in cremaster muscle samples from rats and hamsters of different ages. Histochemical estimation of oxidative capacity was made from the activity of either nicotinamide dinucleotide tetrazolium reductase (NADH-TR) or succinic dehydrogenase (SDH), and fibers were termed fast or slow from myofibrillar ATPase activity. Fibers were classified as type I (low ATPase, high NADH-TR/SDH), type IIa (high ATPase, high SDH/NADH-TR), type IIb (high ATPase, low SDH/NADH-TR), or type IIc (no acid reversal of ATPase, high NADH-TR). Type IIb fibers accounted for 60-80% of the muscle area in both species at all ages. The principal change with maturation was muscle fiber hypertrophy. Mean cross-sectional fiber area increased from 488 +/- 70 (SE) and 453 +/- 19 micron2 in young hamsters and rats, respectively, to 1,255 +/- 99 and 1,540 +/- 101 micron2 in adults. Capillary density (no. of capillaries/mm2 tissue) paralleled fiber hypertrophy; it decreased significantly with maturation from 684 +/- 60 (SE) to 228 +/- 26/mm2 in hamsters and from 341 +/- 15 to 213 +/- 15/mm2 in rats. In vitro estimates of capillary density are compared with previously obtained in vivo data (31), and sources of error are identified. We conclude that reported differences in microvascular function in the cremaster muscle in vivo during maturation or between species cannot be ascribed to changes in muscle composition.

scholarly journals Can Tumbling without Brine Improve Tenderness and Proteolysis of Beef Loin Muscles?

2021 ◽  
Author(s):  
Jacob R. Tuell ◽  
Yu Qianqian ◽  
Brad Kim
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Troponin T ◽  
Muscle Foods ◽  
Treatment Groups ◽  
Lower Shear ◽  
Transmission Electron ◽  
Postmortem Aging ◽  
Intact Muscle ◽  
Longissimus Lumborum

Tumbling of intact muscle foods has been widely applied toprocessed meats using brine solution. However, the use of tumbling withoutbrine on fresh beef muscles has not been fully examined. Therefore, this studyaimed to evaluate fresh beef tumbling on meat quality and proteolytic featuresof loin (longissimus lumborum)muscles. Moreover, interactions with the duration of postmortem aging wereinvestigated. Loins (n=9) at 7d postmortem were sectioned and allocated among twotumbling (T) treatment groups at 60 (T60) or 90 (T90) minutes, as well as a non-tumbledcontrol (T0) group. After treatment, sub-sections were made and divided among0d, 7d, or 14d of further aging. Meat quality was assessed by shear forcevalues, water-holding ability, and color attributes. The extent of proteolysiswas determined by quantification of desmin and troponin-T, myofibrilfragmentation index (MFI), and transmission electron microscopy. An interactionbetween fresh beef tumbling and aging duration was observed in shear forcevalues (P=0.032). At 0d, muscles fromT90 exhibited lower shear force (21.6 N) compared to T0 (34.8 N) and T60 (24.7N) groups. Muscles from T60 and T90 groups maintained lower shear force than T0controls at each respective aging duration.Higher cooking loss (P=0.011) but notpurge loss (P=0.412) was observed in theT60 and T90 groups compared to T0. Shear force results were supported by higherMFI in T60 and T90 groups than T0 controls (P<0.001), as well as the disappearance of intact troponin-T withfurther aging (P=0.009). Transmissionelectron microscopy supported increased initial tenderness would owe primarily tophysical disruptions to myofibrillar structure, though fresh beef tumbling may facilitateproteolysis with further aging.

scholarly journals Skeletal muscle adaptations to microgravity exposure in the mouse

2003 ◽  
Vol 95 (6) ◽  
pp. 2462-2470 ◽  
Author(s):  
B. C. Harrison ◽  
D. L. Allen ◽  
B. Girten ◽  
L. S. Stodieck ◽  
P. J. Kostenuik ◽  
...  
Keyword(s):  
Skeletal Muscle ◽  
Muscle Fiber ◽  
Citrate Synthase ◽  
Space Shuttle ◽  
Immunohistochemical Analysis ◽  
Cross Sectional Area ◽  
Fiber Types ◽  
Sectional Area ◽  
Cross Sectional ◽  
Isoform Expression

To investigate the effects of microgravity on murine skeletal muscle fiber size, muscle contractile protein, and enzymatic activity, female C57BL/6J mice, aged 64 days, were divided into animal enclosure module (AEM) ground control and spaceflight (SF) treatment groups. SF animals were flown on the space shuttle Endeavour (STS-108/UF-1) and subjected to ∼11 days and 19 h of microgravity. Immunohistochemical analysis of muscle fiber cross-sectional area revealed that, in each of the muscles analyzed, mean muscle fiber cross-sectional area was significantly reduced ( P < 0.0001) for all fiber types for SF vs. AEM control. In the soleus, immunohistochemical analysis of myosin heavy chain (MHC) isoform expression revealed a significant increase in the percentage of muscle fibers expressing MHC IIx and MHC IIb ( P < 0.05). For the gastrocnemius and plantaris, no significant changes in MHC isoform expression were observed. For the muscles analyzed, no alterations in MHC I or MHC IIa protein expression were observed. Enzymatic analysis of the gastrocnemius revealed a significant decrease in citrate synthase activity in SF vs. AEM control.

Muscle composition and its relation to sprint running in the lizard Dipsosaurus dorsalis

1988 ◽  
Vol 255 (3) ◽  
pp. R470-R477 ◽  
Author(s):  
T. T. Gleeson ◽  
J. M. Harrison
Keyword(s):  
Muscle Fiber ◽  
Citrate Synthase ◽  
Fiber Type ◽  
Multiple Regression Equation ◽  
Fiber Types ◽  
Cross Sectional ◽  
Sample Mean ◽  
Muscle Composition ◽  
Sprint Running ◽  
Dipsosaurus Dorsalis

Iguanid lizards exhibit considerable intraspecific variation in several aspects of their muscle composition. To determine the relationship of this variation to the variation in locomotor performance, running speeds of 20 male desert iguanas (Dipsosaurus dorsalis) of similar mass were measured from video recordings of animals as they sprinted down a 4.9-m runway maintained at 40 degrees C, the preferred body temperature of Dipsosaurus. Mean sprint speed ranged from 2.2 to 4.2 m/s. Selected muscles from these animals were then analyzed histochemically for fiber type size and composition, and the activities of citrate synthase, pyruvate kinase, and creatine kinase were measured. Muscle fiber cross-sectional areas were highly correlated within individuals, in three leg muscles and across all three fiber types, so that individuals could be characterized as possessing large or small fibers relative to the sample mean. Activities of all three enzymes also covaried within individuals so that individual lizards could be characterized as possessing high or low leg muscle catabolic capacity. There existed a significant and inverse relationship between fiber cross-sectional areas and muscle enzyme activities so that individuals with small muscle fibers tended to have higher catabolic capacities. Approximately 25-30% of the variation in mean sprint running speed could be predicted by variation in muscle fiber areas alone. The use of muscle fiber areas and snout vent length as independent variables in a multiple-regression equation explained approximately 50% of the sprint-running variation.(ABSTRACT TRUNCATED AT 250 WORDS)

Slow to fast alterations in skeletal muscle fibers caused by clenbuterol, a beta 2-receptor agonist

1988 ◽  
Vol 254 (6) ◽  
pp. E726-E732 ◽  
Author(s):  
R. J. Zeman ◽  
R. Ludemann ◽  
T. G. Easton ◽  
J. D. Etlinger
Keyword(s):  
Muscle Fiber ◽  
Receptor Agonist ◽  
Fiber Type ◽  
Fiber Types ◽  
Cross Sectional ◽  
Type Composition ◽  
Slow Twitch ◽  
Beta 2 ◽  
Slow Twitch Fibers ◽  
Fast Twitch

Chronic treatment of rats with clenbuterol, a beta 2-receptor agonist (8–12 wk), caused hypertrophy of histochemically identified fast- but not slow-twitch fibers within the soleus, while the mean areas of both fiber types were increased in the extensor digitorum longus (EDL). In contrast, treatment with the beta 2-receptor antagonist, butoxamine, reduced fast-twitch fiber size in both muscles. In the solei and to a lesser extent in the EDLs, the ratio of the number of fast- to slow-twitch fibers was increased by clenbuterol, while the opposite was observed with butoxamine. The muscle fiber hypertrophy observed in the EDL was accompanied by parallel increases in maximal tetanic tension and muscle cross-sectional area, while in the solei, progressive increases in rates of force development and relaxation toward values typical of fast-twitch muscles were also observed. Our results suggest a role of beta 2-receptors in regulating muscle fiber type composition as well as growth.

Effect of nutritional deprivation on diaphragm contractility and muscle fiber size

1986 ◽  
Vol 60 (2) ◽  
pp. 596-603 ◽  
Author(s):  
M. I. Lewis ◽  
G. C. Sieck ◽  
M. Fournier ◽  
M. J. Belman
Keyword(s):  
Muscle Fiber ◽  
Daily Intake ◽  
Cross Sectional Area ◽  
The Body ◽  
Fatigue Properties ◽  
Fiber Types ◽  
Force Frequency ◽  
Sectional Area ◽  
Cross Sectional ◽  
Nutritional Deprivation

The influence of nutritional deprivation on the contractile and fatigue properties of the diaphragm was studied in adult rats. Food access was restricted to one-third of normal daily intake until the body weight of nutritionally deprived (ND) animals was approximately 50% of controls (CTL). Isometric contractile properties were studied in an in vitro nerve muscle strip preparation. Both twitch (Pt) and tetanic (Po) tensions of diaphragms from the ND animals were markedly reduced compared with CTL; however, Pt/Po was higher for the ND group. The shape of the force-frequency curve (normalized to Po) was generally similar between the two groups, except at 5 and 10 pulses/s stimulation, where greater relative tensions were produced in diaphragms from the ND animals. Diaphragm fatigue was induced by repetitive stimulation at either 20 or 100 pulses/s. Endurance time (defined as the time required for tension to fall to 50% of initial) of diaphragms from ND animals was prolonged at both 20 and 100 pulses/s. Immediately after induction of fatigue, force-frequency curves for both ND and CTL diaphragms were shifted to the right. However, this rightward shift was attenuated in the ND group compared with CTL. Nutritional deprivation had no effect on the proportions of different fiber types within the diaphragm but did result in a significant decrease in the cross-sectional area of both fast-and slow-twitch fibers. This decrease in cross-sectional area was significantly greater for fast-twitch fibers. We conclude that these changes in diaphragm contractile and fatigue properties occur as a result of the influence of malnutrition on muscle fiber cross-sectional area.

Changes in satellite cell mitotic activity during acute period of unilateral diaphragm denervation

1994 ◽  
Vol 77 (3) ◽  
pp. 1128-1134 ◽  
Author(s):  
L. E. Gosselin ◽  
G. Brice ◽  
B. Carlson ◽  
Y. S. Prakash ◽  
G. C. Sieck
Keyword(s):  
Mitotic Activity ◽  
Satellite Cell ◽  
Muscle Fiber ◽  
Muscle Injury ◽  
Cross Sectional Area ◽  
Muscle Fiber Types ◽  
Fiber Types ◽  
Sectional Area ◽  
Cross Sectional ◽  
Acute Period

The acute period of unilateral diaphragm denervation (DNV) is associated with increases in cell mitotic activity, protein synthesis, and muscle fiber hypertrophy. Our purpose was to determine whether acute unilateral diaphragm DNV is associated with changes in muscle isometric contractile properties, cross-sectional area of different muscle fiber types, mitotic activity of muscle fiber satellite cells, and muscle fiber ultrastructural properties indicative of injury. Adult male Fischer 344 rats underwent a right phrenicotomy, and DNV and intact (INT) hemidiaphragms were studied 72 h later. DNV hemidiaphragm displayed a significant decline in maximal isometric force (8.7 vs. 24.3 N/cm2) and a prolonged time to peak twitch force (47.8 vs. 37.5 ms) and time to half relaxation (72.3 vs. 44.3 ms) compared with INT contralateral hemidiaphragm (P < 0.05). DNV resulted in a significant increase in cross-sectional area of types I (33%), IIa (35%), and IIb (28%) fibers relative to INT hemidiaphragm (P < 0.05). Satellite cell mitotic activity (assessed by incorporation of bromodeoxyuridine) was approximately 5.5 times greater in DNV than in INT muscle (DNV 25.0 +/- 3.8, INT 4.5 +/- 1.4 labeled satellite cell nuclei/1,000 nuclei; P < 0.05). Ultrastructural examination of electron micrographs revealed alterations in Z-line and sarcomeric structure indicative of muscle injury. Cellular infiltration and segmental necrosis were also noted in some fibers. We conclude that acute unilateral diaphragm DNV results in muscle fiber injury that induces satellite cell activation. We also speculate that the specific force decrement associated with DNV is at least partially the result of muscle injury.

scholarly journals Effect of carcass suspension and cooking method on the palatability of three beef muscles as assessed by Korean and Australian consumers

2008 ◽  
Vol 48 (11) ◽  
pp. 1396 ◽  
Author(s):  
B. Y. Park ◽  
I. H. Hwang ◽  
S. H. Cho ◽  
Y. M. Yoo ◽  
J. H. Kim ◽  
...  
Keyword(s):  
Achilles Tendon ◽  
Shear Force ◽  
The Other ◽  
Triceps Brachii ◽  
Consumer Group ◽  
Cooking Method ◽  
First Order ◽  
Cooking Temperature ◽  
Longissimus Lumborum ◽  
Beef Muscles

A total of 36 steer carcasses (18 slaughtered in Australia and 18 slaughtered in Korea), where one side had been suspended by the hip (tenderstretch) and the other by the Achilles tendon were used to provide sensory and shear force samples from the Mm. triceps brachii, longissimus lumborum and semimembranosus. Sensory samples were cooked using grill (25 mm thick) and barbeque (BBQ, 4 mm thick) methods and served to 360 untrained Australian and 720 untrained Korean consumers. Australian consumers sensory tested grill and BBQ samples from Australian carcasses (216 samples), while Korean consumers sensory tested grill and BBQ samples from both Australian and Korean carcasses (a total of 432 samples). The three-way interaction between carcass suspension, cooking method and muscle was significant (P < 0.05) for tenderness, overall liking and a composite palatability score (MQ4), where the combination of BBQ cooking and hip suspension resulted in large increases in sensory scores for the M. semimembranosus. Variation in sensory scores and shear force are discussed in the context of possible interactions with cooking temperature. There was a significant (P < 0.05) first order interaction between consumer group and muscle for juiciness score. Consumer effects were significant (P < 0.05) for all sensory scores, being largest for juiciness (~8 sensory units), like flavour and overall liking (both ~6 sensory units) and MQ4 (~5 sensory units) scores, with the smallest effect on tenderness (~2 sensory units).

scholarly journals Aging Influences Shear Force of Beef in a Muscle-Specific Manner

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
M. N. Nair ◽  
S. P. Suman ◽  
A. C. V. C. S. Canto ◽  
G. Rentfrow
Keyword(s):  
Aging Time ◽  
Shear Force ◽  
Least Square ◽  
Beef Tenderness ◽  
Aging Period ◽  
Postmortem Aging ◽  
Longissimus Lumborum ◽  
Industry Practice ◽  
Effects Of Aging ◽  
Beef Muscles

ObjectivesTenderness is an important sensory attribute that influences consumers’ overall eating satisfaction and repurchase decisions of beef. However, beef tenderness is a muscle-specific and highly variable trait, with different muscles from the same carcass exhibiting considerable variations. Retailing single-muscle beef cuts, based on quality and palatability traits, can improve value of carcasses. Postmortem wet aging of beef subprimals under vacuum packaging is a widely used industry practice in the U.S. to improve beef tenderness. Although beef muscles differ in their biochemical attributes, different muscles undergo similar aging procedure because wet aging is generally preformed on the subprimals. While beef muscles may respond differentially to wet aging, the effects of aging time on tenderness of three economically important beef hindquarter muscles, i.e., longissimus lumborum (LL), psoas major (PM), and semitendinosus (ST), are yet to be examined. Therefore, the objective of the current study was to examine the effect of aging on tenderness of beef LL, PM, and ST muscles.Materials and MethodsThe LL, PM, and ST muscles were excised (24 h postmortem) from both sides of eight (n = 8) beef carcasses (USDA Choice; A maturity) and was further separated into two equal-length sections, resulting in four muscle sections per carcass. The muscle sections were vacuum packaged and randomly assigned to aging at 2°C for either 0, 7, 14, or 21 d. At the end of each aging period, 2.5-cm steaks were fabricated. The steaks were cooked to an internal temperature of 71°C and chilled to 4°C overnight. Six cylindrical cores (1.27-cm of diameter) parallel to the muscle fiber orientation were obtained from each steak with a hand-held coring device. Shear force was determined by shearing each core with V-shaped blade of Warner-Bratzler shear device, and the values were recorded as the peak force (N). The main effects of muscle source and aging days, and their interactions were analyzed using the Mixed Procedure of SAS. The least square means for protected F-tests (P < 0.05) were separated by using least significant differences and were considered significant at P < 0.05.ResultsMuscle source and aging days influenced (P < 0.05) the tenderness, with an improvement (P < 0.05) in tenderness observed with aging. Moreover, a muscle × aging day interaction (P < 0.05) was observed for tenderness. Shear force of LL decreased (P < 0.05) with aging, although there was no difference (P > 0.05) in tenderness between 7 and 14-d aged LL. However, aging beyond 7 d did not improve (P > 0.05) the tenderness of already tender PM steaks. On the other hand, improvement (P < 0.05) in tenderness was observed in ST until 14 d. After 21 d of aging, LL was the most tender, while ST remained the toughest (P < 0.05).ConclusionThe results indicated that different muscles in beef hindquarters responded differentially to postmortem aging, and the processors could optimize aging time depending on the muscles to improve beef tenderness.

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