scholarly journals Optimization and Commercial Implementation of Freeze/Age Process to Improve Beef Tenderness

2017 ◽  
Vol 1 (2) ◽  
pp. 66-66
Author(s):  
B. Hutto ◽  
S. D. Shackelford ◽  
D. A. King ◽  
T. L. Wheeler ◽  
J. C. Brooks ◽  
...  
Keyword(s):  
Beef Tenderness ◽  
Age Process

Hyperspectral Imaging for Beef Tenderness Assessment

2015 ◽  
Vol 2 (2) ◽  
pp. 18-25 ◽  
Author(s):  
M. Ngadi ◽  
◽  
F. Saadatian ◽  
L. Liu
Keyword(s):  
Hyperspectral Imaging ◽  
Beef Tenderness

Optical scattering with hyperspectral imaging to classify longissimus dorsi muscle based on beef tenderness using multivariate modeling

Meat Science ◽  
2013 ◽  
Vol 95 (1) ◽  
pp. 42-50 ◽  
Author(s):  
Kim Cluff ◽  
Govindarajan Konda Naganathan ◽  
Jeyamkondan Subbiah ◽  
Ashok Samal ◽  
Chris R. Calkins
Keyword(s):  
Hyperspectral Imaging ◽  
Optical Scattering ◽  
Longissimus Dorsi ◽  
Multivariate Modeling ◽  
Beef Tenderness ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle

scholarly journals Aggregation of Omic Data and Secretome Prediction Enable the Discovery of Candidate Plasma Biomarkers for Beef Tenderness

2020 ◽  
Vol 21 (2) ◽  
pp. 664 ◽  
Author(s):  
Sabrina Boudon ◽  
Joelle Henry-Berger ◽  
Isabelle Cassar-Malek
Keyword(s):  
Plasma Proteins ◽  
Biological Information ◽  
Plasma Proteome ◽  
Complex Phenotype ◽  
Beef Tenderness ◽  
Plasma Biomarkers ◽  
Bovine Plasma ◽  
Computational Reconstruction ◽  
Beef Sector ◽  
Omic Data

Beef quality is a complex phenotype that can be evaluated only after animal slaughtering. Previous research has investigated the potential of genetic markers or muscle-derived proteins to assess beef tenderness. Thus, the use of low-invasive biomarkers in living animals is an issue for the beef sector. We hypothesized that publicly available data may help us discovering candidate plasma biomarkers. Thanks to a review of the literature, we built a corpus of articles on beef tenderness. Following data collection, aggregation, and computational reconstruction of the muscle secretome, the putative plasma proteins were searched by comparison with a bovine plasma proteome atlas and submitted to mining of biological information. Of the 44 publications included in the study, 469 unique gene names were extracted for aggregation. Seventy-one proteins putatively released in the plasma were revealed. Among them 13 proteins were predicted to be secreted in plasma, 44 proteins as hypothetically secreted in plasma, and 14 additional candidate proteins were detected thanks to network analysis. Among these 71 proteins, 24 were included in tenderness quantitative trait loci. The in-silico workflow enabled the discovery of candidate plasma biomarkers for beef tenderness from reconstruction of the secretome, to be examined in the cattle plasma proteome.

scholarly journals Beef tenderness and intramuscular fat proteomic biomarkers: muscle type effect

PeerJ ◽  
2018 ◽  
Vol 6 ◽  
pp. e4891 ◽  
Author(s):  
Brigitte Picard ◽  
Mohammed Gagaoua ◽  
Marwa Al-Jammas ◽  
Leanne De Koning ◽  
Albéric Valais ◽  
...  
Keyword(s):  
Triosephosphate Isomerase ◽  
Troponin T ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Biological Functions ◽  
Muscle Type ◽  
Triceps Brachii ◽  
Beef Tenderness ◽  
Fast Myosin ◽  
Intramuscular Fat Content

Tenderness and intramuscular fat content are key attributes for beef sensory qualities. Recently some proteomic analysis revealed several proteins which are considered as good biomarkers of these quality traits. This study focuses on the analysis of 20 of these proteins representative of several biological functions: muscle structure and ultrastructure, muscle energetic metabolism, cellular stress and apoptosis. The relative abundance of the proteins was measured by Reverse Phase Protein Array (RPPA) in five muscles known to have different tenderness and intramuscular lipid contents: Longissimus thoracis (LT), Semimembranosus (SM), Rectus abdominis (RA), Triceps brachii (TB) and Semitendinosus (ST). The main results showed a muscle type effect on 16 among the 20 analyzed proteins. They revealed differences in protein abundance depending on the contractile and metabolic properties of the muscles. The RA muscle was the most different by 11 proteins differentially abundant comparatively to the four other muscles. Among these 11 proteins, six were less abundant namely enolase 3 (ENO3), phosphoglucomutase 1 (PGK1), aldolase (ALDOA), myosin heavy chain IIX (MyHC-IIX), fast myosin light chain 1 (MLC1F), triosephosphate isomerase 1 (TPI1) and five more abundant: Heat shock protein (HSP27, HSP70-1A1, αB-crystallin (CRYAB), troponin T slow (TNNT1), and aldolase dehydrogenase 1 (ALDH1A1). Four proteins: HSP40, four and a half LIM domains protein 1 (FHL1), glycogen phosphorylase B (PYGB) and malate dehydrogenase (MDH1) showed the same abundance whatever the muscle. The correlations observed between the 20 proteins in all the five muscles were used to construct a correlation network. The proteins the most connected with the others were in the following order MyHC-IIX, CRYAB, TPI1, PGK1, ALDH1A1, HSP27 and TNNT1. This knowledge is important for understanding the biological functions related to beef tenderness and intramuscular fat content.

scholarly journals Penyisihan Limbah Organik Air Lindi TPA Jatibarang Menggunakan Koagulasi-Flokulasi Kimia

Teknik ◽  
2016 ◽  
Vol 37 (2) ◽  
pp. 78 ◽  
Author(s):  
Arya Rezagama ◽  
Mochtar Hadiwidodo ◽  
Purwono Purwono ◽  
Nurul Fajri Ramadhani ◽  
Mia Yustika
Keyword(s):  
Landfill Leachate ◽  
Organic Molecules ◽  
Ph Value ◽  
Optimal Dose ◽  
Organic Load ◽  
Leachate Treatment ◽  
Negative Effect ◽  
Value Changes ◽  
Positive Effect ◽  
Age Process

Air lindi yang meresap ke dalam tanah yang berpotensi bercampur dengan air tanah sehingga menimbulkan pencemaran tanah, air tanah dan air permukaan. Komposisi limbah lindi dari berbagai TPA berbeda-beda bergantung pada musim, jenis limbah, umur TPA. Proses dalam TPA menghasilkan molekul organik recalcitrant yang ditunjukkan dengan rendahnya rasio BOD/COD dan tingginya nilai NH3-N. Belum optimalnya pengolahan air lindi di Jatibarang membutuhkan pretreatment sebagai bentuk upaya alternatif dalam proses pengolahan air lindi sebelum masuk ke dalam proses aerated lagun. Penelitian ini bertujuan untuk menganalisa pengaruh koagulan kimia pada penyisihan bahan organik air lindi TPA Jatibarang. Penelitian dilakukan pada bulan April- Agustus 2016. Karaktersitik air lindi TPA Jatibarang termasuk dalam kategori "moderately stable" dan lindi muda. Penyisihan bahan organik dengan menggunakan kuagulan kimia FeCl3 dan Al2SO4 menunjukkan nilai yang cukup signifikan untuk parameter COD, BOD, TSS. Penggunaan dosis optimal terjadi pada 16 g/L FeCl3 serta 16 g/L Al2SO4 dapat menurunkan nilai COD sebesar 51% dan 65%, BOD sebesar 50% dan 56%, dan TSS sebesar 24% dan 21%. Perubahan nilai pH akibat penambahan koagulan berpengaruh positif terhadap tingkat penyisihan, namun memberikan dampak negatif yaitu buih yang cukup banyak. Penurunan beban organik menguntungkan bagi sistem pengolahan lindi eksisting TPA Jatibarang. [Title: Removal of Lindi Water Organic Waste of TPA Jatibarang using Chemical Coagulation- Floculation] Leachate grounding into the soil that potentially could mix with the groundwater caused contamination of soil, groundwater and surface water. The composition of waste landfill leachate from the various location is depending on the season, the type of waste, and landfill age. Process in the TPA produces recalcitrant organic molecules as indicated by the low ratio of BOD/COD and NH3-N high value. The ineffective treatment of leachate at Jatibarang require a pretreatment as a form of alternative effort in the processing of leachate prior to entry into the aerated lagoon process. This study aims to analyze the influence of chemical coagulants on grounding organic material Jatibarang landfill leachate. The study was conducted in April-August 2016. Jatibarang landfill leachate characteristics were categorized as "moderately stable" and young leachate. Allowance for organic materials using chemical coagulants of FeCl3 and Al2SO4 showed significant values for the parameters of COD, BOD, and TSS. The use of optimal dose occurs at 16 g/L FeCl3 and 16 g/L Al2SO4 which can reduce the COD value by 51% and 65%, BOD by 50% and 56%, and TSS at 24% and 21%. PH value changes due to the addition of coagulant positive effect on the level of the allowance, but a negative effect that is quite a lot of froth. The decline in organic load favorable for existing landfill leachate treatment systems Jatibarang. 

scholarly journals Possible Role of Myoglobin in Regulating Calpain-1 Activity in Postmortem Beef Muscle

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
J. V. Cooper ◽  
S. Suman ◽  
Z. D. Callahan ◽  
K. C. Kerns ◽  
M. Zigo ◽  
...  
Keyword(s):  
Shear Force ◽  
Beef Tenderness ◽  
Beef Carcasses ◽  
Muscle Ph ◽  
Reducing Activity ◽  
The Right ◽  
Beef Color ◽  
Moderate Relationship ◽  
Redox Forms

ObjectivesPrevious research revealed a relationship between meat color and beef tenderness and indicated that myoglobin can inhibit calpain-1 in solution. The objective of this study was to determine the extent to which myoglobin and beef color are associated with calpain activity and beef tenderness.Materials and MethodsBeef Longissimus dorsi samples from the left side of Holstein beef carcasses (n = 21) were collected immediately post exsanguination on the processing floor for 0 h analyses. Muscle temperature and pH was measured at 0, 24, and 48 h postmortem. After USDA quality and yield grade determination, steaks (n = 6) were removed from the right side of each carcass (n = 21) at 48 h for analyses at 48 and 336 h postmortem. Color (L*, a*, and b* values), surface myoglobin redox forms, metmyoglobin reducing activity (MRA), total myoglobin concentrations, slice shear force (SSF), Warner-Bratzler shear force (WBSF) were measured. Calpain-1 concentrations and autolysis were determined via Western blot at 0, 48, and 336 h.ResultsDecline in muscle pH was 6.4, 5.8, and 5.6 at 0, 24, and 48 h, respectively. Shear force values at 48 h were 73.19 N for WBSF and 384.21 N for SSF and at 336 h were 48.75 N for WBSF and 260.47 N for SSF. Myoglobin reducing activity at 336 h was positively correlated to WBSF at 48 h and negatively correlated to calpain-1 concentration at 0 h (P < 0.05; Table 9). Color measurements of L* and b* at 48 h were moderately correlated with WBSF at 336 h (P < 0.05; Table 9). The b* measurement at 336 h showed a moderate relationship to calpain-1 concentration at 0 h (P < 0.05; Table 9).ConclusionModerate correlations between color and tenderness measurements taken at 48 h with those taken at 336 h were discovered indicating that myoglobin may impact calpain-1 in vivo.Table 9Correlations (P-values) between selected color and tenderness measurements (n = 21)

scholarly journals The Influence of Mitochondria Enzyme Activity on Beef Tenderness

2019 ◽  
Vol 3 (2) ◽  
pp. 112-112
Author(s):  
D. Dang ◽  
R. Briggs ◽  
J. Legako ◽  
K. Thornton ◽  
S. Matarneh
Keyword(s):  
Enzyme Activity ◽  
Beef Tenderness

scholarly journals The use of vitamin D3 to improve beef tenderness.

2000 ◽  
Vol 78 (10) ◽  
pp. 2615 ◽  
Author(s):  
J L Montgomery ◽  
F C Parrish ◽  
D C Beitz ◽  
R L Horst ◽  
E J Huff-Lonergan ◽  
...  
Keyword(s):  
Vitamin D3 ◽  
Beef Tenderness

Beef tenderness variation due to animal production factors and the effects of electrical stimulation, carcass suspension method, chill rate and ageing duration

1994 ◽  
Vol 1994 ◽  
pp. 181-181 ◽  
Author(s):  
A.V. Fisher ◽  
G. Cook ◽  
G.A.J. Fursey ◽  
G.R. Nute
Keyword(s):  
Electrical Stimulation ◽  
Primary Production ◽  
Animal Production ◽  
Pelvic Bone ◽  
Post Mortem ◽  
Beef Tenderness ◽  
Production Factors ◽  
Beef Carcasses ◽  
Retail Cuts ◽  
Ageing Duration

Purchasing specifications for beef carcasses have been aimed at reducing carcass variability and elevating the visual and keeping qualities of retail cuts. But more recently, the Meat and Livestock Commission's blueprint for improved consistent quality beef has incorporated a number of post-mortem treatments aimed at improving tenderness. Do these treatments which include electrical stimulation, pelvic bone suspension, slow chilling and prolonged ageing, exert an influence on quality which masks the intrinsic variation due to the primary production factors of feed, age, sex and possibly breed, or are the production and post-mortem effects additive? To what extent are the post-mortem treatments themselves additive?

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