scholarly journals Color Stability of Longissimus Lumborum and Psoas Major Muscles from Grain-Finished Bos Indicus Cattle

2018 ◽  
Vol 2 (2) ◽  
pp. 82-82
Author(s):  
A. P. A. A. Salim ◽  
S. P. Suman ◽  
A. C. V. C. S. Canto ◽  
B. R. C. Costa-Lima ◽  
F. M. Viana ◽  
...  
Keyword(s):  
Bos Indicus ◽  
Color Stability ◽  
Longissimus Lumborum ◽  
Psoas Major

scholarly journals Influence of muscle source on proximate composition, texture profile and protein oxidation of beef from grain-finished Bos indicus cattle

2019 ◽  
Vol 49 (4) ◽  
Author(s):  
Ana Paula Amaral de Alcântara Salim ◽  
Surendranath Premakumari Suman ◽  
Anna Carolina Vilhena da Cruz Silva Canto ◽  
Bruno Reis Carneiro da Costa-Lima ◽  
Fernanda Medeiros Viana ◽  
...  
Keyword(s):  
Protein Oxidation ◽  
Proximate Composition ◽  
Protein Concentration ◽  
Bos Indicus ◽  
Muscle Metabolism ◽  
Color Stability ◽  
Texture Profile ◽  
Longissimus Lumborum ◽  
Nellore Cattle ◽  
Psoas Major

ABSTRACT: The aim of this research was to investigate the influence of muscle type on protein oxidation, texture profile (hardness, springiness, cohesiveness and chewiness) and proximate composition of beef from grain-finished Bos indicus (Nellore) cattle in Brazil. The muscles longissimus lumborum (LL) and psoas major (PM) were collected 24 h post mortem from eight (n=8) Nellore bull carcasses, fabricated into five steaks (1.5-cm) and displayed under aerobic conditions for nine days at 4 °C. Proximate composition and texture profile were analyzed on day 0, whereas protein oxidation was analyzed during 9 days of storage. LL exhibited greater (P<0.05) protein concentration than PM steaks, whereas PM demonstrated greater (P<0.05) lipid and ash content than their correlative LL. In addition, LL steaks exhibited greater (P<0.05) hardness, springiness, cohesiveness and chewiness than PM steaks. In contrast, protein oxidation was greater (P<0.05) in PM than in LL steaks throughout the storage. The results suggest that the differences of muscle metabolism and composition contributed to the variation on biochemical attributes and texture profile of LL and PM steaks. Muscle-specific strategies are indicated to improve the color stability of PM steaks from grain-finished Bos indicus cattle.

scholarly journals Differential abundance of mitochondrial proteome influences the color stability of beef longissimus lumborum and psoas major muscles

2021 ◽  
Author(s):  
Carol M Beach ◽  
Kaylin Belskie ◽  
Mahesh N. Nair ◽  
Ranjith Ramanathan ◽  
Richard A. Mancini ◽  
...  
Keyword(s):  
Color Stability ◽  
Differential Abundance ◽  
Mitochondrial Proteome ◽  
Longissimus Lumborum ◽  
Psoas Major

scholarly journals Tandem Mass Tag Labeling-Based Analysis to Characterize Muscle-Specific Proteome Changes during Postmortem Aging of Bison Longissimus Lumborum and Psoas Major Muscles

2021 ◽  
Author(s):  
MD Mahmudul Hasan ◽  
Mahamud-ur Rashid ◽  
Surendranath P Suman ◽  
Helene Perreault ◽  
Jitendra Paliwal ◽  
...  
Keyword(s):  
Protein Synthesis ◽  
Fatty Acid ◽  
Oxygen Transport ◽  
Color Stability ◽  
Acid Oxidation ◽  
Tandem Mass ◽  
Tandem Mass Tag ◽  
Postmortem Aging ◽  
Longissimus Lumborum ◽  
Psoas Major

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.

scholarly journals Investigation of muscle-specific beef color stability at different ultimate pHs

2020 ◽  
Vol 33 (12) ◽  
pp. 1999-2007 ◽  
Author(s):  
Shuang Wu ◽  
Jina Han ◽  
Rongrong Liang ◽  
Pengcheng Dong ◽  
Lixian Zhu ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Psoas Muscle ◽  
Color Stability ◽  
High Ph ◽  
Longissimus Lumborum ◽  
Reducing Activity ◽  
The Difference ◽  
Psoas Major ◽  
The Impact ◽  
Beef Color

Objective: This study was aimed to investigate the muscle-specific beef color stability at normal and high ultimate pHs.Methods: The impact of muscle (Longissimus lumborum [LL] vs psoas major [PM]) and pH (normal ultimate pH [Np] vs high pH dark cutting beef [Hp]) on color stability, indicated by basic color traits, metmyoglobin reducing activity (MRA) and oxygen consumption (OC), as well as the lipid oxidation, were determined over 7 days of display at 4°C.Results: Hp-LL had the highest pH (6.92), followed by Hp-PM (6.01), Np-PM (5.76), and Np-LL (5.52). Hp-LL had increased (p<0.05) a<sup>*</sup>, chroma and % oxymyoglobin during display. Hp-LL also had the highest metmyoglobin (MMb) reducing activity and OC among all the samples, thus, the greatest color stability, although very dark throughout storage, with lowest values for lightness (L<sup>*</sup>) and yellowness (b<sup>*</sup>). Np-LL also exhibited relatively high color stability, as a result of its lower % MMb and OC and higher MRA than psoas muscle samples. The 0.2 unit difference of the pH between Hp and Np psoas muscle, resulted in the difference of the color intensity, not the color stability. Interestingly, high pH psoas muscle (Hp-PM) did not have better color stability than Np-PM, and in fact had lower color stability than even Np-LL. The similar level of OC and lipid oxidation cannot explain the difference in color stability between Hp-PM and Np-LL.Conclusion: The Hp does not always show better color stability compared with Np beef, which depends on the muscle type. The balance of MRA and OC is important to keep the color in great intensity and stability in the meantime.

scholarly journals Comparison of Lipid and Protein Oxidation Products and their Impact on Colour Stability in Bison Longissimus Lumborum and Psoas Major Muscles

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
M. M. Hasan ◽  
V. Sood ◽  
C. Erkinbaev ◽  
J. Paliwal ◽  
S. Suman ◽  
...  
Keyword(s):  
Regression Analysis ◽  
Ageing Time ◽  
Protein Carbonyl ◽  
Oxidation Products ◽  
Protein Carbonyl Content ◽  
Lipid Oxidation Products ◽  
Longissimus Lumborum ◽  
Retail Display ◽  
Ageing Period ◽  
Psoas Major

ObjectivesTo compare lipid (malondialdehyde [MDA], 4-hydroxy-2-nonenal [HNE]) and protein (carbonyl content [CAR]) oxidation products and determine their influence on color stability in two bison muscles (longissimus lumborum [LL; color stable] and psoas major [PM; color labile]).Materials and MethodsA total of 10 longissimus lumborun (LL) and 10 psoas major (PM) from five A1 grade bison carcasses were obtained from a commercial slaughter plant within 48 h post-mortem. From each muscle, a 10-cm thick piece was removed and subsampled for evaluation of pH, MDA (by thiobarbituric acid assay), HNE (by ELISA) and CAR (by 2,4-dinitrophenylhydrazine). These measurements allowed the establishment of a baseline for the different oxidation products. The remainder of the muscles were cut into two equal portions, and each portion was vacuum-packaged and assigned to an ageing period of 7 and 14 d at 2°C. At the end of each ageing period, each muscle portion was removed from their packages, pH measured, and steaks obtained for sensory (muscle and discoloration scores) and instrumental color measurements (L*, a* and b*) over 5 d of retail display, and for estimation of MDA, HNE and CAR. After 5 d in retail display and following color and pH measurements the steaks were removed and collected for MDA, HNE and CAR determination. Data were analyzed as a completely randomized design with a split-split plot arrangement. Additionally, correlation and regression analysis were performed to identify the influence of the measured attributes on color.ResultsRegardless of the ageing time, LL showed greater redness and lower surface discoloration by instrumental (a* value; P = 0.04) and sensory (P < 0.01) color evaluation than PM at the end of the retail display. Furthermore, LL exhibited lower MDA, HNE and CAR content compared to PM (P < 0.05). A three-way interaction (muscle × ageing time × retail day display) was detected on MDA content, where PM presented a higher level of MDA with increasing ageing time and retail display than LL (P = 0.02). The pH was not different between LL and PM (P > 0.05) steaks.In both muscles, Pearson (r) and Spearman (rs) correlation coefficients indicated that MDA was the oxidation compound showing the highest correlation to a* (r = –0.78; P < 0.01) and discoloration (rs = 0.81; P < 0.01) scores, followed by a moderate correlation with HNE and CAR (r or rs < 0.7; P < 0.01). The pH did not exhibit correlation with color traits, except for lightness, in both muscles. For the stepwise regression analysis, the main variable entered into the equation for predicting a*, color and discoloration score in PM muscle was MDA with an R2 of 0.72, 0.75 and 0.78, respectively, while for LL muscle, MDA presented an R2 of 0.62, 0.68 and 0.66;, respectively. The pH, HNE and CAR only explained an additional 2% of the variation in those attributes.ConclusionThe results of color attributes corroborated that bison LL is a color-stable muscle due to the lower level of protein and lipid oxidation products developed during storage and retail display compared to PM muscle, which is considered color-labile muscle. The MDA seemed to have remarkable importance in the color deterioration than HNE and CAR, particularly in bison PM muscle.

Mitochondria changes and metabolome differences of bovine longissimus lumborum and psoas major during 24 h postmortem

Meat Science ◽  
2020 ◽  
Vol 166 ◽  
pp. 108112 ◽  
Author(s):  
Qianqian Yu ◽  
Xiaojing Tian ◽  
Lele Shao ◽  
Xingmin Li ◽  
Ruitong Dai
Keyword(s):  
Longissimus Lumborum ◽  
Psoas Major

Color Stability of Hot and Cold Boned Longissimus and Psoas Major Muscle

1989 ◽  
Vol 52 (12) ◽  
pp. 894-897 ◽  
Author(s):  
RIËTTE L. J. M. VAN LAACK ◽  
GIJS EIKELENBOOM ◽  
FRANS J. M. SMULDERS
Keyword(s):  
Electrical Stimulation ◽  
Spectrum Analysis ◽  
Color Stability ◽  
Continuous Illumination ◽  
Longissimus Muscle ◽  
Post Mortem ◽  
Chilled Storage ◽  
Psoas Major Muscle ◽  
Stabilizing Effect ◽  
Psoas Major

From eight cows, following electrical stimulation, the righthand-side longissimus and psoas major muscles were hot boned within 1 1/2 h post mortem, vacuum packaged and chilled at 1±1°C. The lefthand longissimus and psoas major muscles were cold boned and vacuum packaged after the carcasses had been chilled for 24 h (i.e. 1 1/2 h at −1 to −4°C, 3 m.s−1 immediately after slaughter followed by chilled storage at 1 ± 1°C). After 12 d of storage at 1 ± 1°C all primals were unpacked and cut into steaks which were subsequently displayed at 3±1°C under continuous illumination with a 300–400 Lux lamp. At days 0, 2, and 4 the color of the steaks was measured both instrumentally (Hunter L*, a*, b* and spectrum analysis) and visually (6-member butcher-panel). After 4 d of display steaks from hot boned psoas major muscles had a more stable color (higher a*- and chroma-values) than steaks from cold boned counterparts (P&lt;0.05) which coincided with slightly, though not significantly, better color scores (P&lt;0.10). The color stability of the longissimus muscle was not affected by time of boning. It is concluded that the color-stabilizing effect of hot boning is fairly small and probably of marginal significance to the retailer when electrical stimulation is included in the slaughtering process.

scholarly journals Effect of hormonal growth promotants on palatability and carcass traits of various muscles from steer and heifer carcasses from a Bos indicus - Bos taurus composite cross

2008 ◽  
Vol 48 (11) ◽  
pp. 1415 ◽  
Author(s):  
R. Watson ◽  
R. Polkinghorne ◽  
A. Gee ◽  
M. Porter ◽  
J. M. Thompson ◽  
...  
Keyword(s):  
Bos Taurus ◽  
Vastus Lateralis ◽  
Carcass Traits ◽  
Bos Indicus ◽  
Rectus Femoris ◽  
Biceps Femoris ◽  
Cooking Methods ◽  
Triceps Brachii ◽  
The Mean ◽  
Psoas Major

The effect of several different hormonal growth promotant (HGP) implant strategies on the palatability and carcass traits of different muscles in beef carcasses was investigated using samples from heifer and steer carcasses from a Bos indicus composite breed. In experiment 1, there were seven different implant strategies evaluated in heifers that were given different combinations of up to three implants (implanted at weaning, during backgrounding and at feedlot entry). A total of 112 heifers were slaughtered and 11 muscles or portions were collected from both sides [Mm. adductor femoris, gracilus, semimembranosus, longissimus dorsi lumborum, triceps brachii caput longum, semispinalis capitis, serratus ventralis cervicis, spinalis dorsi, biceps femoris (syn. gluteobiceps), tensor fasciae latae, gluteus medius (both the ‘D’ and the ‘eye’ portions) rectus femoris, vastus intermedius, vastus lateralis and vastus medialis]. These muscles were used to prepare a total of 1030 sensory samples which were aged for either 7 or 21 days and frozen. Thawed samples were cooked using different cooking methods (grill, roast and stir frying) before being evaluated by a consumer taste panel that scored samples for tenderness, juiciness, like flavour and overall liking. Experiment 2 used the steer portion from the same calving, which were treated to a similar array of HGP strategies, except that they were given up to four implants between weaning and slaughter at ~3 years of age. In experiment 2, there was a total of 12 different HGP implant strategies tested. At boning, three muscles (Mm. psoas major, longisimuss dorsi thoracis and lumborum portions) were collected from each of 79 carcasses with a total of 237 steak samples that consumers tested as grilled steaks. For both experiments, the mean of the HGP implant strategies resulted in increased ossification scores (P < 0.05) and decreased marbling scores (P < 0.05) compared with the controls, with the effect on ossification being much larger in the older steer groups. In both experiments, the different HGP strategies decreased (P < 0.05) all sensory scores compared with the controls, for all cooking method and muscle combinations. In experiment 1, there was no interaction between the mean HGP effect and muscle (P > 0.05), and aging rates differed among the muscles (P < 0.05). In experiment 2, there was a significant (P < 0.05) muscle × HGP treatment interaction, with a decrease in tenderness score due to HGP implant strategies in the M. longisimuss thoracis and lumborum portions, compared with no significant effect in the M. psoas major. For both experiments, there were no significant differences among the different implantation strategies on sensory scores (P > 0.05).

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