scholarly journals Eating Quality Traits of Hanwoo longissimus dorsi Muscle as a Function of End-Point Cooking Temperature

2016 ◽  
Vol 36 (3) ◽  
pp. 291-299 ◽  
Author(s):  
Jieun Yang ◽  
Dawoon Jeong ◽  
Chong-Sam Na ◽  
Inho Hwang
Keyword(s):  
Eating Quality ◽  
Longissimus Dorsi ◽  
Quality Traits ◽  
Longissimus Dorsi Muscle ◽  
End Point ◽  
Dorsi Muscle ◽  
Cooking Temperature

Effect of marbling and chilled ageing on meat-quality traits, volatile compounds and sensory characteristics of beef longissimus dorsi muscle

2017 ◽  
Vol 57 (5) ◽  
pp. 981 ◽  
Author(s):  
Hoa Van Ba ◽  
Cynthia M. Oliveros ◽  
KyoungMi Park ◽  
Dashmaa Dashdorj ◽  
Inho Hwang
Keyword(s):  
Volatile Compounds ◽  
Shear Force ◽  
Fat Content ◽  
Eating Quality ◽  
Longissimus Dorsi ◽  
Quality Traits ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle ◽  
Technological Quality

Effects of marbling and chilled ageing on technological quality traits, volatile compounds and sensory characteristics of Hanwoo beef were investigated. Three marbling groups of longissimus dorsi muscles (n = 10 each), namely, high marbling (HM), moderate marbling (MM) and slight marbling (SM), classified according to the Korean carcass-grading system, were used. Each longissimus dorsi muscle from each marbling group was divided into two equal portions, vaccum-packaged and then assigned to 1- and 7-day ageing groups. The ageing was conducted in a chilling room at 4°C. Marbling level was significantly correlated with intramuscular fat content, shear force, cooking loss, tenderness and flavour. Particularly, the HM group had a lower shear force value, and higher fat content, lightness, tenderness, flavour and overall-liking scores than did MM and SM groups. Ageing significantly reduced the shear force value and increased tenderness, flavour and overall-liking scores for the HM group. Twenty-four volatile compounds were significantly influenced by marbling and/or ageing. The SM group had the highest concentration of benzaldehyde, while HM group had the highest concentrations of octanal, nonanal and dimethyl sulfide. In conclusion, our results demonstrated that a high marbling positively affected some technological quality traits and eating quality of beef, and ageing for 7 days reduced the shear force and improved eating quality of samples in the HM group, suggesting that the highly marbled beef responds to the ageing at a faster rate.

scholarly journals Identification of eQTLs and sQTLs associated with meat quality in beef

2019 ◽  
Author(s):  
Joel David Leal Gutierrez ◽  
Mauricio A. Elzo ◽  
Raluca G. Mateescu
Keyword(s):  
Meat Quality ◽  
Fixed Effects ◽  
Differential Expression Analysis ◽  
Cytoskeletal Proteins ◽  
Longissimus Dorsi ◽  
Quality Traits ◽  
Master Regulators ◽  
Longissimus Dorsi Muscle ◽  
Meat Quality Traits ◽  
Dorsi Muscle

Abstract Background: Transcription has a substantial genetic control and genetic dissection of gene expression could help us understand the genetic architecture of complex phenotypes such as meat quality in cattle. The objectives of the present research were: 1) to perform eQTL and sQTL mapping analyses for meat quality traits in longissimus dorsi muscle; 2) to uncover genes whose expression is influenced by local or distant genetic variation; 3) to identify expression and splicing hot spots; and 4) to uncover genomic regions affecting the expression of multiple genes. Results: Eighty steers were selected for phenotyping, genotyping and RNA-seq evaluation. A panel of traits related to meat quality was recorded in longissimus dorsi muscle. Information on 112,042 SNPs and expression data on 8,588 autosomal genes and 87,770 exons from 8,467 genes were included in an expression and splicing quantitative trait loci (QTL) mapping (eQTL and sQTL, respectively). A gene, exon and isoform differential expression analysis previously carried out in this population identified 1,352 genes, referred to as DEG, as explaining part of the variability associated with meat quality traits. The eQTL and sQTL mapping was performed using a linear regression model in the R package Matrix eQTL. Genotype and year of birth were included as fixed effects, and population structure was accounted for by including as a covariate the first PC from a PCA analysis on genotypic data. The identified QTLs were classified as cis or trans using 1 Mb as the maximum distance between the associated SNP and the gene being analyzed. A total of 8,377 eQTLs were identified, including 75.6% trans, 10.4% cis, 12.5% DEG trans and 1.5% DEG cis; while 11,929 sQTLs were uncovered: 66.1% trans, 16.9% DEG trans, 14% cis and 3% DEG cis. Twenty-seven expression master regulators and 13 splicing master regulators were identified and were classified as membrane-associated or cytoskeletal proteins, transcription factors or DNA methylases. These genes could control the expression of other genes through cell signaling or by a direct transcriptional activation/repression mechanism. Conclusion: In the present analysis, we show that eQTL and sQTL mapping makes possible positional identification of gene and isoform expression regulators.

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