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1. Predicting the shear value and intramuscular fat in meat from Nellore cattle using Vis-NIR spectroscopy

Author:
de Nadai Bonin, Marina; da Luz e Silva, Saulo; Bünger, Lutz; Ross, Dave; Dias Feijó, Gelson Luis; da Costa Gomes, Rodrigo; Palma Rennó, Francisco; de Almeida Santana, Miguel Henrique; Marcondes de Rezende, Fernanda; Vinhas Ítavo, Luis Carlos; de Novais, Francisco José; Surita, Lucy Mery Antonia; de Nadai Bonin, Mariana; Filgueira Pereira, Marilia Williane; Ferraz, José Bento Sterman
Source:
Meat science 2020 v.163 pp. 108077
ISSN:
0309-1740
Subject:
beef quality,   etc   ; Nellore; beef; intramuscular fat; least squares; longissimus muscle; near-infrared spectroscopy; prediction; steers; wavelengths;     Show all 10 Subjects
Abstract:
... Visible and near-infrared spectroscopy (Vis-NIRS) was tested for its effectiveness in predicting intramuscular fat (IMF) and WBSF in Nellore steers. Beef samples from longissimus thoracis, aged for either 2 or 7 days, had their spectra collected for wavelengths ranging from 400 to 1395 nm. Partial least squares regression models were developed for each trait. Determination coefficients of calibrat ...
DOI:
10.1016/j.meatsci.2020.108077

2. Comparison of beef quality influenced by freeze-thawing among different beef cuts having different muscle fiber characteristics

Author:
Cheng, Huilin; Song, Sumin; Jung, Eun-Young; Jeong, Jin-Yeon; Joo, Seon-Tea; Kim, Gap-Don
Source:
Meat science 2020 v.169 pp. 108206
ISSN:
0309-1740
Subject:
beef quality,   etc   ; beef carcasses; cooking quality; discoloration; freezing; longissimus muscle; meat; meat cuts; muscle fibers; psoas muscles; semitendinosus muscle; steers; water holding capacity;     Show all 13 Subjects
Abstract:
... The association of muscle fiber characteristics (MFC) with freeze-thawed meat quality was investigated using four different cuts (loin, M. longissimus thoracis; tenderloin, M. psoas major; top round, M. semimembranosus; eye of round, M. semitendinosus) obtained from beef carcasses (n = 10; Hanwoo steer; 28 months of age). Tenderloin had higher (P < .05) composition of muscle fiber type I than the ...
DOI:
10.1016/j.meatsci.2020.108206

3. Prediction of Warner-Bratzler shear force, intramuscular fat, drip-loss and cook-loss in beef via Raman spectroscopy and chemometrics

Author:
Cama-Moncunill, Raquel; Cafferky, Jamie; Augier, Caroline; Sweeney, Torres; Allen, Paul; Ferragina, Alessandro; Sullivan, Carl; Cromie, Andrew; Hamill, Ruth M.
Source:
Meat science 2020 v.167 pp. 108157
ISSN:
0309-1740
Subject:
beef quality,   etc   ; Raman spectroscopy; beef; beef industry; chemometrics; drip loss; freeze-thaw cycles; intramuscular fat; longissimus muscle; models; pH; prediction; regression analysis; shear stress;     Show all 14 Subjects
Abstract:
... Rapid prediction of beef quality remains a challenge for meat processors. This study evaluated the potential of Raman spectroscopy followed by chemometrics for prediction of Warner-Bratzler shear force (WBSF), intramuscular fat (IMF), ultimate pH, drip-loss and cook-loss. PLS regression models were developed based on spectra recorded on frozen-thawed day 2 longissimus thoracis et lumborum muscle a ...
DOI:
10.1016/j.meatsci.2020.108157

4. What functional proteomic and biochemical analysis tell us about animal stress in beef?

Author:
Díaz, F.; Díaz-Luis, A.; Sierra, V.; Diñeiro, Y.; González, P.; García-Torres, S.; Tejerina, D.; Romero-Fernández, M.P.; Cabeza de Vaca, M.; Coto-Montes, A.; Oliván, M.
Source:
Journal of proteomics 2020 v.218 pp. 103722
ISSN:
1874-3919
Subject:
beef quality,   etc   ; adverse effects; animal stress; autophagy; beef; biochemical pathways; biomarkers; bulls; color; energy metabolism; farm management; lairage; management systems; muscle protein; muscles; proteins; proteome; proteomics; slaughter;     Show all 19 Subjects
Abstract:
... Animal management practices may influence the animal's susceptibility to stress, with detrimental effects on the ultimate meat quality. In this field, proteomics is a promising tool that reveals the biological pathways underpinning the effect of animal's pre-slaughter stress (PSS) on the ultimate meat quality. The objective of this work was to study the effect of a pre-slaughter procedure that may ...
DOI:
10.1016/j.jprot.2020.103722

5. Expression of lipogenic genes in the muscle of beef cattle fed oilseeds and vitamin E

Author:
Ladeira, Márcio Machado; de Oliveira, Dalton Mendes; Schoonmaker, Jon Partrick; Chizzotti, Mário Luiz; Barreto, Horllys Gomes; Paiva, Luciano Vilela; Coelho, Tamara Cristina; Machado Neto, Otávio Rodrigues; Gionbelli, Mateus Pies; Chalfun-Junior, Antônio
Source:
Agri Gene 2020 v.15 pp. 100097
ISSN:
2352-2151
Subject:
beef quality,   etc   ; adipose tissue; alpha-tocopherol; beef cattle; bulls; cottonseed; diet; fatty acids; gene expression; genes; ingredients; lipid metabolism; longissimus muscle; peroxisome proliferator-activated receptor alpha; soybeans;     Show all 15 Subjects
Abstract:
... Different fat ingredients and their fatty acids may influence the expression of genes responsible to encode enzymes and proteins linked to adipose tissue deposition, influencing beef quality. Therefore, the objective was to analyze the expression of PPARA, SREBF1 and genes involved in lipid metabolism in longissimus thoracis (LT) muscle of cattle fed diets containing soybean or cottonseed with or ...
DOI:
10.1016/j.aggene.2019.100097

6. Performance, beef quality and expression of lipogenic genes in young bulls fed low-fat dried distillers grains

Author:
Reis, Viviane Amin; Reis, Ricardo Andrade; Araújo, Tiago Luís Da Ros de; Lage, Josiane Fonseca; Teixeira, Priscilla Dutra; Gionbelli, Tathyane Ramalho Santos; Lanna, Dante Pazzanese; Ladeira, Marcio Machado
Source:
Meat science 2020 v.160 pp. 107962
ISSN:
0309-1740
Subject:
beef quality,   etc   ; bull feeding; bulls; conjugated linoleic acid; diet; distillers grains; fatty acid composition; gene expression; genes; lipid metabolism; muscles; omasum; polyunsaturated fatty acids;     Show all 13 Subjects
Abstract:
... Two studies were carried out, the first with the objective to evaluate performance, beef quality and expression of genes involved in lipid metabolism in the muscle of bulls fed with or without low-fat dried distillers grains with solubles (DDGS, 21% DM) in the diet. In the second, eight rumen-fistulated bulls were assigned in a switch back design to evaluate the fatty acid profile of omasal fluid. ...
DOI:
10.1016/j.meatsci.2019.107962

7. The effects of slaughter weight on chemical composition, physical properties, and fatty acid profile of musculus longissimus dorsi in Holstein bulls

Author:
Kul, Ertuğrul; Şahin, Aziz; Aksoy, Yüksel; Uğurlutepe, Emre
Source:
Tropical animal health and production 2020 v.52 no.1 pp. 159-165
ISSN:
0049-4747
Subject:
beef quality,   etc   ; Holstein; bulls; cholesterol; color; drip loss; fatty acid composition; fatty acids; longissimus muscle; meat; pH; slaughter; slaughter weight; water holding capacity;     Show all 14 Subjects
Abstract:
... This study was conducted to investigate the effects of slaughter weight on chemical composition, physical properties, and fatty acid profile of musculus longissimus dorsi (MLD) in Holstein bulls. The bulls (n = 20) were divided into two slaughter weight groups as light (450–520 kg) and heavy (521–580 kg) according to body weights at slaughter. After resecting MLD from the carcass, its chemical com ...
DOI:
10.1007/s11250-019-01996-x

8. Computer vision and remote sensing to assess physiological responses of cattle to pre-slaughter stress, and its impact on beef quality: A review

Author:
Jorquera-Chavez, Maria; Fuentes, Sigfredo; Dunshea, Frank R.; Jongman, Ellen C.; Warner, Robyn D.
Source:
Meat science 2019 v.156 pp. 11-22
ISSN:
0309-1740
Subject:
beef quality,   etc   ; beef carcasses; cattle; computer vision; physiological response; prediction; remote sensing; slaughter;     Show all 8 Subjects
Abstract:
... Pre-slaughter stress is well-known to affect meat quality of beef carcasses and methods have been developed to assess this stress. However, development of more practical and less invasive methods are required in order to assess the response of cattle to pre-slaughter stressors, which will potentially also assist with the prediction of beef quality. This review outlines the importance of pre-slaugh ...
DOI:
10.1016/j.meatsci.2019.05.007

9. Bovine M. longissimus thoracis meat quality differences due to Canada quality grade

Author:
Puente, J.; Samanta, S.S.; Bruce, H.L.
Source:
Meat science 2019 v.155 pp. 43-49
ISSN:
0309-1740
Subject:
beef quality,   etc   ; cattle; cooking quality; intramuscular fat; longissimus muscle; shear stress; tenderizing; Canada;     Show all 8 Subjects
Abstract:
... Differences in meat quality characteristics between the four Canada beef quality grades (Canada Prime, AAA, AA, and A) at days 4 and 18 post mortem were investigated using 48 (n = 12/grade) bovine M. longissimus thoracis (LT, rib eye). There was no difference in intramuscular fat content between Canada A and AA LT, and Canada AA LT had a higher mean Warner-Bratzler shear force (WBSF) than LT from ...
DOI:
10.1016/j.meatsci.2019.05.002

10. New Approach Studying Interactions Regarding Trade-Off between Beef Performances and Meat Qualities

Author:
Conanec, Alexandre; Picard, Brigitte; Durand, Denis; Cantalapiedra-Hijar, Gonzalo; Chavent, Marie; Denoyelle, Christophe; Gruffat, Dominique; Normand, Jérôme; Saracco, Jérôme; Ellies-Oury, Marie-Pierre
Source:
Foods 2019 v.8 no.6
ISSN:
2304-8158
Subject:
beef quality,   etc   ; beef; beef industry; data collection; experts; heifers; models; sensory properties;     Show all 8 Subjects
Abstract:
... The beef cattle industry is facing multiple problems, from the unequal distribution of added value to the poor matching of its product with fast-changing demand. Therefore, the aim of this study was to examine the interactions between the main variables, evaluating the nutritional and organoleptic properties of meat and cattle performances, including carcass properties, to assess a new method of m ...
DOI:
10.3390/foods8060197
PubMed:
31181692
PubMed Central:
PMC6616927

11. The effect of different temperature-time combinations when ageing beef: Sensory quality traits and microbial loads

Author:
Kilgannon, Ashleigh K.; Holman, Benjamin W.B.; Mawson, A. John; Campbell, Michael; Collins, Damian; Hopkins, David L.
Source:
Meat science 2019 v.150 pp. 23-32
ISSN:
0309-1740
Subject:
beef quality,   etc   ; beef; longissimus muscle; microbial load; sensory properties; storage temperature; tenderizing;     Show all 7 Subjects
Abstract:
... The ageing of beef is essential to provide a tender product which is deemed acceptable by consumers, with beef processors routinely ageing beef for ~ 14 d at 0–2 °C. The rate of tenderisation is directly affected by temperature, and as such the possibility of decreasing the required ageing time by increasing storage temperature could provide an opportunity to decrease associated costs. To test thi ...
DOI:
10.1016/j.meatsci.2018.11.023

12. Genetic variants in MYF5 affected growth traits and beef quality traits in Chinese Qinchuan cattle

Author:
Zhao, Chunping; Raza, Sayed Haidar Abbas; Khan, Rajwali; Sabek, Ahmed; Khan, Samiullah; Ullah, Irfan; Memon, Sameeullah; El-Aziz, Ayman Hassan Abd; Shah, Mujahid Ali; Shijun, Li; Wang, Liyun; Liu, Xuchun; Zhang, Yiwei; Gui, Linsheng; Zan, Linsen
Source:
Genomics 2020 v.112 no.4 pp. 2804-2812
ISSN:
0888-7543
Subject:
beef quality,   etc   ; adults; bioinformatics; body size; calves; cattle breeding; chickens; exons; genetic variation; growth performance; growth traits; heart; large intestine; linkage disequilibrium; liver; lungs; muscle development; muscles; polymerase chain reaction; proteins; single nucleotide polymorphism; tissues;     Show all 22 Subjects
Abstract:
... Myogenic factor 5 plays actively roles in the regulation of myogenesis. The aims of this study are to identify the evolution information of MYF5 protein among 10 domestic and mammalian animals, to uncover the expression patterns of MYF5 gene in calves and adults of Qinchuan cattle, and to expose the genetic variants of the MYF5 gene and explore its effect on cattle growth traits and beef quality t ...
DOI:
10.1016/j.ygeno.2020.03.018

13. An open-access computer image analysis (CIA) method to predict meat and fat content from an android smartphone-derived picture of the bovine 5th-6th rib

Author:
Meunier, Bruno; Normand, Jérôme; Albouy-Kissi, Benjamin; Micol, Didier; El Jabri, Mohammed; Bonnet, Muriel
Source:
Methods 2020
ISSN:
1046-2023
Subject:
beef quality,   etc   ; beef; beef carcasses; carcass yield; cattle; computer software; computers; consumer satisfaction; image analysis; intramuscular fat; least squares; lipid content; marbling; mobile telephones; muscles; prediction; purchasing; rapid methods;     Show all 18 Subjects
Abstract:
... Marbling and rib composition are important attributes related to carcass yields and values, beef quality, consumer satisfaction and purchasing decisions. An open-access computer image analysis method based on a fresh beef rib image captured under nonstandardized and uncontrolled conditions was developed to determine the intramuscular, intermuscular and total fat content. For this purpose, cross-se ...
DOI:
10.1016/j.ymeth.2020.06.023

14. The effect of black rice water extract on surface color, lipid oxidation, microbial growth, and antioxidant activity of beef patties during chilled storage

Author:
Prommachart, Ronnachai; Belem, Thiago Sakomoto; Uriyapongson, Suthipong; Rayas-Duarte, Patricia; Uriyapongson, Juntanee; Ramanathan, Ranjith
Source:
Meat science 2020 v.164 pp. 108091
ISSN:
0309-1740
Subject:
beef quality,   etc   ; anthocyanins; antioxidant activity; antioxidants; black rice; cold storage; color; discoloration; fluorescent lighting; ground beef; lipid peroxidation; microbial growth; pH; patties; phenolic acids; plate count; poly(vinyl chloride); storage time;     Show all 18 Subjects
Abstract:
... Black rice is rich in phenolic acids and anthocyanin; however, limited studies have determined its effect on ground beef quality. The objective was to determine the effects of 0, 0.4, 0.8, and 1.2% black rice water extract (BRWE) on ground beef patties quality when packaged in polyvinyl chloride (PVC). pH, surface color, lipid oxidation, total plate count, and antioxidant capacity were determined ...
DOI:
10.1016/j.meatsci.2020.108091

15. SIRT6 cooperates with SIRT5 to regulate bovine preadipocyte differentiation and lipid metabolism via the AMPKα signaling pathway

Author:
Hong, Jieyun; Mei, Chugang; Abbas Raza, Sayed Haidar; Khan, Rajwali; Cheng, Gong; Zan, Linsen
Source:
Archives of biochemistry and biophysics 2020 v.681 pp. 108260
ISSN:
0003-9861
Subject:
beef quality,   etc   ; NAD+-protein-arginine ADP-ribosyltransferase; adenosine monophosphate; adipocytes; animal disease models; beef; carbohydrate metabolism; cattle; cell cycle checkpoints; diabetes; flavor; glucose; homeostasis; intramuscular fat; lipid metabolism; lipids; mice; moieties; muscles; obesity; protein kinases; sequence analysis; signal transduction; transcriptomics;     Show all 24 Subjects
Abstract:
... Preadipocyte differentiation and lipid synthesis are critical steps for intramuscular fat (IMF) deposition and lipid metabolism homeostasis. IMF content of beef not only determines the ratio of muscle to adipose, but also determines the beef quality, flavor, and sensory characteristics. Maintaining lipid metabolism homeostasis is the key means of preventing and treating diabetes, obesity, and othe ...
DOI:
10.1016/j.abb.2020.108260

16. RNA-seq reveal role of bovine TORC2 in the regulation of adipogenesis

Author:
Khan, Rajwali; Raza, Sayed Haidar Abbas; Junjvlieke, Zainaguli; Wang, Hongbao; Cheng, Gong; Smith, Stephen B.; Jiang, Zhongliang; Li, Anning; Zan, Linsen
Source:
Archives of biochemistry and biophysics 2020 v.680 pp. 108236
ISSN:
0003-9861
Subject:
beef quality,   etc   ; adipocytes; adipogenesis; adipose tissue; bioactive properties; calcium; calcium signaling; cattle; cell adhesion; chemokines; cyclic AMP; gene expression regulation; gene ontology; genes; homeostasis; lipid metabolism; lipids; marbling; meat; secretion; sequence analysis; small interfering RNA;     Show all 22 Subjects
Abstract:
... Low intramuscular adipose tissue (marbling) continues to be challenge for improving beef quality in Chinese cattle. Highly marbled meat is very desirable; hence, methods to increase IMF content have become a key aspect of improving meat quality. Therefore, research on the mechanism of adipogenesis provides invaluable information for the improvement of meat quality. This study investigated the effe ...
DOI:
10.1016/j.abb.2019.108236

17. Assessment of carcass and meat quality of longissimus thoracis and semimembranosus muscles of Hanwoo with Korean beef grading standards

Author:
Gajaweera, Chandima; Chung, Ki Yong; Lee, Soo Hyun; Wijayananda, Hasini I.; Kwon, Eung Gi; Kim, Hyun Joo; Cho, Soo Hyun; Lee, Seung Hwan
Source:
Meat science 2020 v.160 pp. 107944
ISSN:
0309-1740
Subject:
beef quality,   etc   ; backfat; beef; carcass quality; carcass weight; essential fatty acids; fat thickness; fatty acid composition; human health; juiciness; longissimus muscle; marbling; measuring devices; polyunsaturated fatty acids; saturated fatty acids; sensory properties; steers;     Show all 17 Subjects
Abstract:
... The carcass traits, meat quality traits, and fatty acid profile of two muscles, longissimus thoracis (LT) and semimembranosus (SM), in Hanwoo steers were investigated against the Korean beef quality grade (QG) and yield grade (YG) standards. Back fat thickness and carcass weight most affect the YGs, while the marbling score is the primary determinant of the QGs. The muscle type greatly influenced ...
DOI:
10.1016/j.meatsci.2019.107944

18. Wet bone-in ageing and effect on beef quality technological parameters

Author:
Crivelli, Francesca; Tirloni, Erica; Bernardi, Cristian; Sgoifo Rossi, Carlo Angelo; Stella, Simone
Source:
Journal of food science and technology 2019 v.56 no.12 pp. 5538-5543
ISSN:
0022-1155
Subject:
beef quality,   etc   ; beef; bulls; color; cooking quality; heifers; pH; sensory properties; shear stress; steaks; tenderizing; water holding capacity;     Show all 12 Subjects
Abstract:
... This study aimed to evaluate the effect of wet ageing on chemical-physical characteristics of sirloin and bone-in rib eye steaks obtained from 18 months old young bulls and 27 months old heifers. A positive beef tenderization effect of wet ageing was observed with lower values constantly detected in the rib-eye samples and significantly lower shear force values showed in heifer steaks if compared ...
DOI:
10.1007/s13197-019-04017-9
PubMed:
31749502
PubMed Central:
PMC6838231

19. An intelligent machine vision-based smartphone app for beef quality evaluation

Author:
Hosseinpour, Soleiman; Ilkhchi, Ali Hakimi; Aghbashlo, Mortaza
Source:
Journal of food engineering 2019 v.248 pp. 9-22
ISSN:
0260-8774
Subject:
beef quality,   etc   ; algorithms; beef; consumer satisfaction; image analysis; markets; mobile telephones; neural networks; prediction; probability; purchasing; shear stress; texture;     Show all 13 Subjects
Abstract:
... Beef tenderness is the most important attribute correlated with beef quality, consumer satisfaction, and purchasing decisions. Nowadays, a rapid, non-invasive, and non-destructive evaluation and prediction of beef tenderness and quality from fresh product attributes is desired in industries, laboratories, and markets dealing with beef handling, processing, analyzing, and buy and sell. In this stud ...
DOI:
10.1016/j.jfoodeng.2018.12.009

20. Study of the Chronology of Expression of Ten Extracellular Matrix Molecules during the Myogenesis in Cattle to Better Understand Sensory Properties of Meat

Author:
Listrat, Anne; Gagaoua, Mohammed; Picard, Brigitte
Source:
Foods 2019 v.8 no.3
ISSN:
2304-8158
Subject:
beef quality,   etc   ; beef; cattle; extracellular matrix; muscle development; muscle fibers; ontogeny; pregnancy; proteoglycans; semitendinosus muscle; sensory properties;     Show all 11 Subjects
Abstract:
... The sensory properties of beef are known to depend on muscle fiber and intramuscular connective tissue composition (IMCT). IMCT is composed of collagens, proteoglycans and glycoproteins. The differentiation of muscle fibers has been extensively studied but there is scarcity in the data concerning IMCT differentiation. In order to be able to control muscle differentiation to improve beef quality, i ...
DOI:
10.3390/foods8030097
PubMed:
30871212
PubMed Central:
PMC6462999