scholarly journals Importance of intramuscular connective tissue for meat quality

2016 ◽  
Vol 72 (10) ◽  
pp. 600-603
Author(s):  
Magdalena Górska ◽  
Dorota Wojtysiak
Keyword(s):  
Connective Tissue ◽  
Meat Quality ◽  
Quality Parameters ◽  
The Body ◽  
Collagen Content ◽  
Meat Tenderness ◽  
Physico Chemical ◽  
Extracellular Matrix Components ◽  
Important Quality ◽  
And Function

During ageing, meat undergoes many structural and biochemical changes which make it possible to obtain meat of specific taste and physico-chemical parameters. One of the most important quality parameters is meat tenderness and juiciness. This work presents the results of studies concerning the possible effect of intramuscular connective tissue (IMCT) on the final meat quality. The amount, quality and organization of this tissue depend on the type of muscle, as well as its location in the carcass and function in the body. Muscles with high amounts of IMCT are generally less tender due to a considerable collagen content. The breakdown of IMCT network increases collagen solubility and decreases the number of extracellular matrix components, which may lead to increased meat tenderness and reduced meat juiciness. However, the final meat quality is determined not only by the proportion of connective tissue in the muscle structure, the size and organization of collagen fibres, the intramuscular fat content and the total collagen level, but also by the soluble collagen content. The effect of IMCT on the final meat quality requires further research, mainly at the molecular level.

scholarly journals Carcass characteristics and meat quality of once-calved heifers

1991 ◽  
Vol 71 (2) ◽  
pp. 311-319 ◽  
Author(s):  
B. C. Vincent ◽  
S. D. M. Jones ◽  
L. E. Jeremiah ◽  
J. A. Newman ◽  
M. A. Price
Keyword(s):  
Electrical Stimulation ◽  
Connective Tissue ◽  
Meat Quality ◽  
Quality Parameters ◽  
Eating Quality ◽  
Consumer Acceptability ◽  
Meat Tenderness ◽  
Aging Period ◽  
Trained Panel

Three groups of once-calved (OCH) heifers were slaughtered following the weaning of their calves at 3 (OCH3, n = 32), 5 (OCH5, n = 33) and 7 (OCH7, n = 31) months postcalving. A fourth group of heifers was fed a silage/grain diet and slaughtered at 15 mo of age (C, n = 32). Alternate sides of each carcass were electrically stimulated (ES) at 475 volts for 1 min (20 pulses m−1, 60 Hz) at 45 min post-stunning. All left sides were dissected into fat, lean and bone and meat quality parameters recorded. Rib eye steaks were evaluated for palatability by a trained panel and for consumer acceptability after an aging period of 6 d. All OCH groups produced heavier carcasses with a higher level of marbling than the C group after adjustment of the data to a constant proportion of carcass fatness, but the proportional yields of lean and bone tissue were similar for all heifer groups. OCH groups produced meat that was darker with a lower drip loss and higher 45 min and 6 d pH than the C group. Consumer acceptability of rib eye steaks was similar for all heifer groups, but the OCH7 (oldest) group had a higher amount of connective tissue when evaluated by a trained panel than other heifer groups. Taste panel evaluations showed that ES increased meat tenderness and overall palatability and reduced the amount of connective tissue when compared to meat from unstimulated carcasses. ES also increased the consumer acceptability of tenderness by 14.3%, flavor by 5.6%, juiciness by 5.2% and overall palatability by 6.7% over meat from unstimulated carcasses. It was concluded that once-calved heifers could produce heavier carcasses of similar composition and meat with similar eating quality to conventionally managed nonpregnant feedlot heifers. Electrical stimulation improved the consumer acceptability of meat primarily through an improvement in meat tenderness. Key words: Beef, carcass, electrical stimulation, meat quality, once-calved heifers

scholarly journals Thermal stability of connective tissue and meat quality of loose structured porcine semimembranosus muscles

2006 ◽  
pp. 1-5 ◽  
Author(s):  
Liisa Voutila ◽  
Anne Maria Mullen ◽  
Paul Allen ◽  
Declan Troy ◽  
Eero Puolanne
Keyword(s):  
Connective Tissue ◽  
Meat Quality ◽  
Visual Assessment ◽  
B Value ◽  
Quality Parameters ◽  
Semimembranosus Muscle ◽  
L Value ◽  
Thermal Stability Of

Loose structure and PSE like zones on the lateral surface of porcine semimembranosus muscle have beenobserved by other researchers. However the role of connective tissue in this abnormally loose structure insemimembranosus muscle has not yet been clarified. We collected about 100g samples from 7 loosestructured and 7 normal structured Irish commercial porcine semimembranosus muscles in order tocompare the onset and peak of thermal transition temperature of intramuscular connective tissue betweenthe samples from the two groups. Meat quality parameters, ultimate pH, rough estimate for drip loss,lightness (L), redness (a) yellowness (b) and as well as electrical conductivity and reflectance were alsomeasured on the samples. Four of the samples characterized as normal by visual assessment showed DFDcharacteristic so the statistical analysis was carried out both including and excluding those samples. Inboth cases the onset (p<0.001; 56.94ºC vs. 59.82ºC) and peak (p<0.001; 62.59ºC vs. 64.06ºC) of thermaltransition temperature were significantly lower in loose structured meat than in normal structured meat.Also reflectance% was lower (p<0.01; 45.18% vs. 69.17%) and the colour lighter (higher L value; p<0.01;55.05 vs. 45.52) and more yellow (higher b value; p<0.001; 18.27 vs. 14.78) in loose structured meat thanin normal structured meat when the DFD like samples were excluded. These results indicate that loosestructure in porcine semimembranosus muscle could be attributed in part to connective tissue propertiespossibly in conjunction with PSE effects.

scholarly journals The development and function of the heart and pericardium in echinodermata

1932 ◽  
Vol 109 (764) ◽  
pp. 471-487 ◽  
Keyword(s):  
Connective Tissue ◽  
Blood Vessels ◽  
Circulatory System ◽  
Body Cavity ◽  
Point Of View ◽  
The Body ◽  
Ground Substance ◽  
Methyl Green ◽  
Ultimate Fate ◽  
And Function

The investigations which form the subject of the paper were begun with the object of verifying the statements made by several authors with regard to the origin and development of the so-called "heart" or pericardial vesicle of Echinoderms. A study of the literature soon led to the conclusion that our knowledge of the development of the organ was somewhat defective and that a thorough revision of its development and ultimate fate would be desirable. This work has occupied my attention for the last two years and the results obtained have been fairly satisfactory. Historical Resumé . The Echinodermata offer a number of most interesting problems to the comparative physiologist. They are in many senses the lowest animals, from the point of view of organisation, which possess a true cœlom or secondary body-cavity. It was always assumed by earlier naturalists that these animals must have a circulatory system and strenuous efforts were made to find a heart and blood-vessels. None of these efforts has been very successful because the so-called vessels were found to be mere rents in the loose connective tissue without proper walls of their own, and further, no connection could be traced between vessels in one part and those in another part. The fact that these vessels owe the honour of being denominated blood-vessels at all is because they contain a ground-substance, which unlike the ground-substance of the rest of the connective tissue, stains with aniline dyes such as eosin and methyl green. If there is to be true circulation some part of the system must be rhythmically contractile and so a heart had to be found. A pillar-like organ, lying alongiside the stone-canal in Echinoidea, Ophiuroidea and Asteroidea, was selected for the rôle. Unfortunately, in Holothuroidea, where the so called vessels are best developed, it is absent and this fact may be correlated with the elongated shape of the animal and the contractility of the body wall. Later, as repeated observation had failed to detect any sign of its beating, the non-committal term of "pseudo-heart" was adopted for it. It is now proposed to call it the “pericardial vesicle.”

scholarly journals Effects of animal class and genotype on beef muscle nanostructure, pHu, colour and tenderness

2016 ◽  
Vol Volume 112 (Number 7/8) ◽  
Author(s):  
Amanda Y. Chulayo ◽  
Voster Muchenje ◽  
◽  
◽  
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Quality Parameters ◽  
Muscle Fibres ◽  
Meat Tenderness ◽  
Beef Quality ◽  
Significant Relationships ◽  
Linear Relationships ◽  
Nguni Cattle ◽  
Skeletal Muscle Fibres

Abstract The objective of the study was to determine the effects of animal class and genotype of cattle on Muscularis longissimus thoracis et lumborum (LTL) nanostructure, ultimate pH (pHu), colour and tenderness of beef. We found significant positive relationships between distance travelled (DT) and meat temperature (Tm) (p less than 0.01); lairage duration (LDhr) and lightness of colour (L*) (p less than 0.01); ambient temperature (Ta) and L* (p less than 0.05) and LDhr and yellowness (b*) (p less than 0.05) of beef from Bonsmara cattle. Positive linear relationships were observed between DT and Tm (p less than 0.05) and DT and L* (p less than 0.01) of the non-descript cattle. There were no significant relationships between pre-slaughter stress and other beef quality parameters (pHu, Warner– Bratzler shear force [WBSF], redness [a*] and b*) of Bonsmara, Nguni and non-descript cattle. Muscle fibres differed among class and genotype and had an effect on meat quality. The Bonsmara, non-descript and Nguni cows and heifers had visible skeletal muscle fibres which were thin and long, promising improved tenderness of beef. Genotype and class had significant effects on meat quality parameters (Tm, pHu, L*, a*, b* and WBSF). The first important principal components as they appeared from the analysis were pHu, Tm, L*, a*, b* and WBSF. Therefore, animal class did not affect the nanostructure of beef; instead, meat tenderness was enhanced by the longer and visible muscle fibres. Nguni cattle produced meat of superior quality to that of the Bonsmara and the non-descript cattle.

The tegument in Hemiuridae (Digenea: Hemiuroidea): structure and function in the adult

1988 ◽  
Vol 62 (4) ◽  
pp. 305-316 ◽  
Author(s):  
B. F. Matthews ◽  
R. A. Matthews
Keyword(s):  
Phosphatase Activity ◽  
Mechanical Damage ◽  
Strong Acid ◽  
Structure And Function ◽  
The Body ◽  
Physico Chemical ◽  
Chemical Conditions ◽  
And Function ◽  
A Site ◽  
Outer Plasma Membrane

AbstractThe teleost stomach, as a site of strong acid proteolytic digestion at pH 1–4, is a hostile environment rarely chosen as a habitat by parasites. Several Hemiuroidea have nevertheless invaded this niche, notably the Hemiuridae, a family in which the body is characterized by a retractile “tail”, or ecsoma. The structure and function of the latter has been studied in three hemiurid species, namely Hemiurus communis, Lecithochirium rufoviride and L. fusiforme, using ultrastructural, histochemical and autoradiographic techniques. Results indicate a clear demarcation between the function of the tegument covering the ecsoma and that of the rest of the body, or soma. No mitochondria have been observed in the ecsomal tegument, and intense acid phosphatase activity was detected in association with its outer plasma membrane. Uptake of 3H-tyrosine occurred within the excretory vesicle, which may serve for transport of nutrients forwards into the soma. In contrast, the thickened, dense somal tegument, with few mitochondria largely confined to ridges or plications in H. communis, showed neither phosphatase activity nor uptake of tyrosine. Glucose uptake was not detected in any part of the body. That the somal tegument serves not for absorption but for protection against both physico-chemical conditions and mechanical damage by prey entering the host's stomach is discussed.

scholarly journals Determination and Comparison of Physical Meat Quality Parameters of Percidae and Salmonidae in Aquaculture

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 388
Author(s):  
Katrin Komolka ◽  
Ralf Bochert ◽  
George P. Franz ◽  
Yagmur Kaya ◽  
Ralf Pfuhl ◽  
...  
Keyword(s):  
Meat Quality ◽  
Fish Species ◽  
Perca Fluviatilis ◽  
Degradation Process ◽  
High Water ◽  
Quality Parameters ◽  
Quality Characteristics ◽  
Meat Tenderness ◽  
European Perch ◽  
Rainbow Trout Oncorhynchus Mykiss

Although aquaculture has been the fastest growing food sector for decades, there are no standardized parameters for most of the fish species regarding physical meat quality. Therefore, this study provides for the first time an overview of the physical meat characteristics of the most important fish species of the German Baltic Sea coast. Traditional farmed salmonids (rainbow trout (Oncorhynchus mykiss) and maraena whitefish (Coregonus maraena) as well as two percids (European perch, Perca fluviatilis and pikeperch, Sander lucioperca) were utilized for this comparison. The results demonstrate that the meat of the salmonids is very analogous. However, the post mortem degradation process starts faster in trout meat. In contrast, the meat quality characteristics of the percids are relatively different. The meat of pikeperch has comparatively low shear strength with a high water-holding capacity resulting in high meat tenderness. The opposite situation is present in European perch. The results indicate that it is not possible to establish the overall quality characteristics for fish or production form, as there is a high range of variability. Consequently, it is particularly important that meat quality characteristics are developed for important aquaculture species for further improvement through changes in husbandry conditions when necessary.

scholarly journals Mechanical and Biochemical Methods for Rigor Measurement: Relationship with Eating Quality

2019 ◽  
Vol 2019 ◽  
pp. 1-13
Author(s):  
Carlos Álvarez ◽  
Lara Morán ◽  
Derek F. Keenan ◽  
Anne-Maria Mullen ◽  
Gonzalo Delgado-Pando
Keyword(s):  
Meat Quality ◽  
Early Stage ◽  
Deep Understanding ◽  
Quality Parameters ◽  
Research Literature ◽  
Eating Quality ◽  
Consumer Acceptability ◽  
Meat Industry ◽  
Meat Tenderness ◽  
Extrinsic Factors

Meat quality parameters are affected by a complex series of interacting chemical, biochemical, physical, and physiological components that determine not only the suitability for consumption and the conditions for further processing and storage but also consumer acceptability. Deep understanding and careful manipulation of these intrinsic and extrinsic factors have to be taken in account to ensure high quality of meat, with better technological properties and increased safety for consumers. Among meat quality characteristics, meat tenderness has been perceived as the most important factor governing consumer acceptability. Therefore, being able to early predict meat texture and other related parameters in order to guarantee consistent eating quality to the final consumer is one of the most sought-after goals in the meat industry. Accurate measurements of both the biochemical and mechanical characteristics that underpin muscle and its transformation into meat are key factors to an improved understanding of meat quality, but also this early-stage measurements may be useful to develop methods to predict final meat texture. It is the goal of this review to present the available research literature on the historical and contemporary analyses that could be applied in early postmortem stages (pre-rigor and rigor) to determine the biochemical and physical characteristics of the meat that can potentially impact the eating quality.

Intramuscular connective tissue properties in longissimus thoracis muscle of Simmental Cattle

2017 ◽  
Vol 8 (s1) ◽  
pp. s48-s50
Author(s):  
G. Holló ◽  
B. Húth ◽  
E. Egri ◽  
I. Holló ◽  
I. Anton
Keyword(s):  
Connective Tissue ◽  
Collagen Content ◽  
Meat Tenderness ◽  
Tissue Properties ◽  
Computed Tomographic ◽  
Slaughter Age ◽  
X Ray Computed ◽  
Simmental Cattle ◽  
Tissue Proportion ◽  
Intramuscular Fat Content

Intramuscular connective tissue plays an important role in meat tenderness. Our objective was to compare the collagen/hydroxyproline content and X-ray computed tomographic (CT) connective tissue proportion of longissimus thoracis (LT) muscle in Hungarian Simmental bulls and cows. Cows had lower carcass weight (247 kg v. 295 kg), EU conformation score (3.5 v. 5.5) and fatness score (4.2 v. 5.9) than bulls (P<0.01). Bulls had higher LT area, but intramuscular fat content was similar for bulls and cows. On the other hand, bulls had lower CT intramuscular connective tissue proportion in LT compared with cows (0.41±0.21% v. 0.66±0.28%, P<0.01). The same tendency could be observed for the collagen content (0.50±0.21% v. 0.67±0.11%, P<0.01). Correlation between the CT connective tissue proportion of LT and collagen content was r=0.8. There was a weak positive correlation between slaughter age and CT connective tissue as well as collagen content of LT (r=0.3 to 0.4). In conclusion, intramuscular connective tissue proportion in LT increased with slaughter age and older cows had higher collagen and connective tissue proportion than bulls. Mixed CT scans can be used for the analysis of intramuscular connective tissue content.

scholarly journals Genome-wide strategies identify molecular niches regulated by connective tissue-associated transcription factors

2017 ◽  
Author(s):  
Mickael Orgeur ◽  
Marvin Martens ◽  
Georgeta Leonte ◽  
Sonya Nassari ◽  
Marie-Ange Bonnin ◽  
...  
Keyword(s):  
Transcription Factors ◽  
Connective Tissue ◽  
Expression Patterns ◽  
Tissue Differentiation ◽  
Connective Tissues ◽  
Signalling Molecules ◽  
Extracellular Matrix Components ◽  
Regulatory Cascades ◽  
And Function ◽  
Insight Into

AbstractBackgroundConnective tissues support, connect and separate tissues and organs, playing crucial roles in development, homeostasis and fibrosis. Cell specification and differentiation is triggered by the activity of specific transcription factors. While key transcription factors have been identified for differentiation processes of most tissues, connective tissue differentiation remains largely unstudied.ResultsTo gain insight into the regulatory cascades involved in connective tissue differentiation, we selected five zinc finger transcription factors - OSR1, OSR2, EGR1, KLF2 and KLF4 - based on their expression patterns and/or known involvement in the differentiation of mesenchymal cells into connective tissue subtypes. We combined RNA-seq with ChIP-seq profiling in chick limb cells following overexpression of individual transcription factors. We identified a set of common genes regulated by all five transcription factors, which constitutes a connective tissue core expression set. This common core was enriched in genes associated with axon guidance and myofibroblast signature. In addition, each of the transcription factors regulated a different set of extracellular matrix components and signalling molecules, which define local molecular niches important for connective tissue development and function.ConclusionsThe established regulatory network identifies common and distinct molecular signatures downstream of five connective tissue-associated transcription factors and provides insight into the signalling pathways governing limb connective tissue differentiation. It also suggests a concept whereby local molecular niches can be created via the expression of specific transcription factors impinging on the specification of microenvironments.

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