Changes in meat quality traits and sarcoplasmic proteins during aging in three different cattle breeds
The effects of breed and aging time (1, 7, 14, 21d) were evaluated on physical meat properties and on sarcoplasmic protein changes in 24 young bulls from Romagnola×Podolian, Podolian and Friesian breeds. Aging affects lightness showing an increase in all breeds while changes in redness varied accord...
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| Veröffentlicht in: | Meat science 2014-10, Vol.98 (2), p.178-186 |
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| creator | Marino, R. Albenzio, M. della Malva, A. Caroprese, M. Santillo, A. Sevi, A. |
| description | The effects of breed and aging time (1, 7, 14, 21d) were evaluated on physical meat properties and on sarcoplasmic protein changes in 24 young bulls from Romagnola×Podolian, Podolian and Friesian breeds. Aging affects lightness showing an increase in all breeds while changes in redness varied according to the breed. Podolian breed showed meat with the darkest and the reddest color and the lowest drip loss compared to the other breeds. Extending aging to 21d reduced drip loss from meat. SDS-PAGE and 2DE showed that many changes in the sarcoplasmic proteins occurred among breeds and during aging. During post-mortem some sarcoplasmic proteins decline in intensity after 21d highlighting that they were susceptible to aging. Protein identification and western blotting showed the presence of myosin light chains, Troponin T and tropomyosin proteins during aging, suggesting a degradation of myofibers and a more intense proteolysis especially in the Podolian breed.
•Meat quality traits were affected by breed and aging.•Changes in the sarcoplasmic proteins occurred during aging time and among breeds.•Correlations were found among meat quality traits and sarcoplasmic proteins.•Spots number detected in the 2DE gels decreased with aging.•Myosin light chains, Troponin T and tropomyosin proteins were found in soluble fraction. |
| doi_str_mv | 10.1016/j.meatsci.2014.05.024 |
| format | Article |
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•Meat quality traits were affected by breed and aging.•Changes in the sarcoplasmic proteins occurred during aging time and among breeds.•Correlations were found among meat quality traits and sarcoplasmic proteins.•Spots number detected in the 2DE gels decreased with aging.•Myosin light chains, Troponin T and tropomyosin proteins were found in soluble fraction.</description><identifier>ISSN: 0309-1740</identifier><identifier>EISSN: 1873-4138</identifier><identifier>DOI: 10.1016/j.meatsci.2014.05.024</identifier><identifier>PMID: 24964152</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Aging ; Animals ; Breed ; Breeding ; Cattle - classification ; Color ; Electrophoresis, Polyacrylamide Gel ; Food Quality ; Hydrogen-Ion Concentration ; Male ; Meat - analysis ; Muscle Cells - chemistry ; Muscle, Skeletal - chemistry ; Myosins - chemistry ; Phenotype ; Proteolysis ; Proteomics ; Sarcoplasmic proteins ; Troponin T - chemistry ; Water - analysis ; Water holding capacity</subject><ispartof>Meat science, 2014-10, Vol.98 (2), p.178-186</ispartof><rights>2014 Elsevier Ltd</rights><rights>Copyright © 2014 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c431t-2e0c9ac37008641cc611ecd034ebbd427d5813fc135c8df2d77296aada7995283</citedby><cites>FETCH-LOGICAL-c431t-2e0c9ac37008641cc611ecd034ebbd427d5813fc135c8df2d77296aada7995283</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0309174014001557$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/24964152$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Marino, R.</creatorcontrib><creatorcontrib>Albenzio, M.</creatorcontrib><creatorcontrib>della Malva, A.</creatorcontrib><creatorcontrib>Caroprese, M.</creatorcontrib><creatorcontrib>Santillo, A.</creatorcontrib><creatorcontrib>Sevi, A.</creatorcontrib><title>Changes in meat quality traits and sarcoplasmic proteins during aging in three different cattle breeds</title><title>Meat science</title><addtitle>Meat Sci</addtitle><description>The effects of breed and aging time (1, 7, 14, 21d) were evaluated on physical meat properties and on sarcoplasmic protein changes in 24 young bulls from Romagnola×Podolian, Podolian and Friesian breeds. Aging affects lightness showing an increase in all breeds while changes in redness varied according to the breed. Podolian breed showed meat with the darkest and the reddest color and the lowest drip loss compared to the other breeds. Extending aging to 21d reduced drip loss from meat. SDS-PAGE and 2DE showed that many changes in the sarcoplasmic proteins occurred among breeds and during aging. During post-mortem some sarcoplasmic proteins decline in intensity after 21d highlighting that they were susceptible to aging. Protein identification and western blotting showed the presence of myosin light chains, Troponin T and tropomyosin proteins during aging, suggesting a degradation of myofibers and a more intense proteolysis especially in the Podolian breed.
•Meat quality traits were affected by breed and aging.•Changes in the sarcoplasmic proteins occurred during aging time and among breeds.•Correlations were found among meat quality traits and sarcoplasmic proteins.•Spots number detected in the 2DE gels decreased with aging.•Myosin light chains, Troponin T and tropomyosin proteins were found in soluble fraction.</description><subject>Aging</subject><subject>Animals</subject><subject>Breed</subject><subject>Breeding</subject><subject>Cattle - classification</subject><subject>Color</subject><subject>Electrophoresis, Polyacrylamide Gel</subject><subject>Food Quality</subject><subject>Hydrogen-Ion Concentration</subject><subject>Male</subject><subject>Meat - analysis</subject><subject>Muscle Cells - chemistry</subject><subject>Muscle, Skeletal - chemistry</subject><subject>Myosins - chemistry</subject><subject>Phenotype</subject><subject>Proteolysis</subject><subject>Proteomics</subject><subject>Sarcoplasmic proteins</subject><subject>Troponin T - chemistry</subject><subject>Water - analysis</subject><subject>Water holding capacity</subject><issn>0309-1740</issn><issn>1873-4138</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2014</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkMtuFDEQRa0IRCaBTwjykk03VX70Y4XQCBKkSGxgbXns6olH_ZjYbqT8PR7NwDabKql0762qw9gdQo2AzedDPZHNyYVaAKoadA1CXbENdq2sFMruDduAhL7CVsE1u0npAAAoRfeOXQvVNwq12LBh-2TnPSUeZn4K5M-rHUN-4TnakBO3s-fJRrccR5um4PgxLpnCnLhfY5j33O5PtbjzUyTiPgwDRZozdzbnkfiuTH16z94Odkz04dJv2e_v335tH6rHn_c_tl8fK6ck5koQuN462QJ05UDnGkRyHqSi3c4r0XrdoRwcSu06PwjftqJvrPW27XstOnnLPp1zy5nPK6VsppAcjaOdaVmTQa0agW3X6yLVZ6mLS0qRBnOMYbLxxSCYE2JzMBfE5oTYgDYFcfF9vKxYdxP5_65_TIvgy1lA5dE_gaIpETQ78iGSy8Yv4ZUVfwFfHpDZ</recordid><startdate>20141001</startdate><enddate>20141001</enddate><creator>Marino, R.</creator><creator>Albenzio, M.</creator><creator>della Malva, A.</creator><creator>Caroprese, M.</creator><creator>Santillo, A.</creator><creator>Sevi, A.</creator><general>Elsevier Ltd</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20141001</creationdate><title>Changes in meat quality traits and sarcoplasmic proteins during aging in three different cattle breeds</title><author>Marino, R. ; Albenzio, M. ; della Malva, A. ; Caroprese, M. ; Santillo, A. ; Sevi, A.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c431t-2e0c9ac37008641cc611ecd034ebbd427d5813fc135c8df2d77296aada7995283</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2014</creationdate><topic>Aging</topic><topic>Animals</topic><topic>Breed</topic><topic>Breeding</topic><topic>Cattle - classification</topic><topic>Color</topic><topic>Electrophoresis, Polyacrylamide Gel</topic><topic>Food Quality</topic><topic>Hydrogen-Ion Concentration</topic><topic>Male</topic><topic>Meat - analysis</topic><topic>Muscle Cells - chemistry</topic><topic>Muscle, Skeletal - chemistry</topic><topic>Myosins - chemistry</topic><topic>Phenotype</topic><topic>Proteolysis</topic><topic>Proteomics</topic><topic>Sarcoplasmic proteins</topic><topic>Troponin T - chemistry</topic><topic>Water - analysis</topic><topic>Water holding capacity</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Marino, R.</creatorcontrib><creatorcontrib>Albenzio, M.</creatorcontrib><creatorcontrib>della Malva, A.</creatorcontrib><creatorcontrib>Caroprese, M.</creatorcontrib><creatorcontrib>Santillo, A.</creatorcontrib><creatorcontrib>Sevi, A.</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Meat science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Marino, R.</au><au>Albenzio, M.</au><au>della Malva, A.</au><au>Caroprese, M.</au><au>Santillo, A.</au><au>Sevi, A.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Changes in meat quality traits and sarcoplasmic proteins during aging in three different cattle breeds</atitle><jtitle>Meat science</jtitle><addtitle>Meat Sci</addtitle><date>2014-10-01</date><risdate>2014</risdate><volume>98</volume><issue>2</issue><spage>178</spage><epage>186</epage><pages>178-186</pages><issn>0309-1740</issn><eissn>1873-4138</eissn><abstract>The effects of breed and aging time (1, 7, 14, 21d) were evaluated on physical meat properties and on sarcoplasmic protein changes in 24 young bulls from Romagnola×Podolian, Podolian and Friesian breeds. Aging affects lightness showing an increase in all breeds while changes in redness varied according to the breed. Podolian breed showed meat with the darkest and the reddest color and the lowest drip loss compared to the other breeds. Extending aging to 21d reduced drip loss from meat. SDS-PAGE and 2DE showed that many changes in the sarcoplasmic proteins occurred among breeds and during aging. During post-mortem some sarcoplasmic proteins decline in intensity after 21d highlighting that they were susceptible to aging. Protein identification and western blotting showed the presence of myosin light chains, Troponin T and tropomyosin proteins during aging, suggesting a degradation of myofibers and a more intense proteolysis especially in the Podolian breed.
•Meat quality traits were affected by breed and aging.•Changes in the sarcoplasmic proteins occurred during aging time and among breeds.•Correlations were found among meat quality traits and sarcoplasmic proteins.•Spots number detected in the 2DE gels decreased with aging.•Myosin light chains, Troponin T and tropomyosin proteins were found in soluble fraction.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>24964152</pmid><doi>10.1016/j.meatsci.2014.05.024</doi><tpages>9</tpages></addata></record> |
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| source | MEDLINE; Elsevier ScienceDirect Journals |
| subjects | Aging Animals Breed Breeding Cattle - classification Color Electrophoresis, Polyacrylamide Gel Food Quality Hydrogen-Ion Concentration Male Meat - analysis Muscle Cells - chemistry Muscle, Skeletal - chemistry Myosins - chemistry Phenotype Proteolysis Proteomics Sarcoplasmic proteins Troponin T - chemistry Water - analysis Water holding capacity |
| title | Changes in meat quality traits and sarcoplasmic proteins during aging in three different cattle breeds |
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