Effects of high-temperature conditioning on enzymatic activity and tenderness of Bos indicus longissimus muscle
We studied the effects of high-temperature conditioning (HTC) on beef longissimus (LM) and semitendinosus muscles. Eleven 5/8 Sahiwal x Angus, Hereford or Angus x Hereford crosses (seven heifers and four steers) were slaughtered. Alternate carcass sides were held at 22 +/- 3 degrees C for 6 h, then...
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| Veröffentlicht in: | Journal of animal science 1990-11, Vol.68 (11), p.3654-3662 |
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| creator | Whipple, G. (Kansas State University, Manhattan) Koohmaraie, M Dikeman, M.E Crouse, J.D |
| description | We studied the effects of high-temperature conditioning (HTC) on beef longissimus (LM) and semitendinosus muscles. Eleven 5/8 Sahiwal x Angus, Hereford or Angus x Hereford crosses (seven heifers and four steers) were slaughtered. Alternate carcass sides were held at 22 +/- 3 degrees C for 6 h, then chilled at -1 degree C for 18 h. The opposite, control (C) sides were chilled at -1 degree C for 24 h. Samples were removed only from the LM at various times to determine calcium-dependent protease (CDP) and CDP inhibitor (INH) activity, cathepsins B and B + L activity, shear-force, sensory panel traits, myofibrillar fragmentation index (MFI) and sarcomere length. Results were analyzed by least squares procedures; our model included fixed effects of temperature, sex and their interaction. The LM temperature remained higher (P less than .01) for the HTC treatment at 3, 6, 9 and 12 h postmortem. In addition, HTC increased the rate of pH decline which resulted in pH differences (P less than .01) at 6, 9 and 12 h. At d 1, LM steaks had lower (P less than .05) shear forces (8.3 vs 9.6 kg) from HTC than C carcasses. At d 14, LM shear forces tended (P = .13) to be lower for HTC (6.9 kg) than for C (7.7 kg) carcasses. At, 3, 7 and 14 d, MFI for LM were greater (P less than .07) for the HTC steaks. However, by 6 h postmortem, INH activity had decreased (P less than .10) 35% in HTC samples, but no change had occurred in C samples (P less than .10). |
| doi_str_mv | 10.2527/1990.68113654x |
| format | Article |
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(Kansas State University, Manhattan) ; Koohmaraie, M ; Dikeman, M.E ; Crouse, J.D</creator><creatorcontrib>Whipple, G. (Kansas State University, Manhattan) ; Koohmaraie, M ; Dikeman, M.E ; Crouse, J.D</creatorcontrib><description>We studied the effects of high-temperature conditioning (HTC) on beef longissimus (LM) and semitendinosus muscles. Eleven 5/8 Sahiwal x Angus, Hereford or Angus x Hereford crosses (seven heifers and four steers) were slaughtered. Alternate carcass sides were held at 22 +/- 3 degrees C for 6 h, then chilled at -1 degree C for 18 h. The opposite, control (C) sides were chilled at -1 degree C for 24 h. Samples were removed only from the LM at various times to determine calcium-dependent protease (CDP) and CDP inhibitor (INH) activity, cathepsins B and B + L activity, shear-force, sensory panel traits, myofibrillar fragmentation index (MFI) and sarcomere length. Results were analyzed by least squares procedures; our model included fixed effects of temperature, sex and their interaction. The LM temperature remained higher (P less than .01) for the HTC treatment at 3, 6, 9 and 12 h postmortem. In addition, HTC increased the rate of pH decline which resulted in pH differences (P less than .01) at 6, 9 and 12 h. At d 1, LM steaks had lower (P less than .05) shear forces (8.3 vs 9.6 kg) from HTC than C carcasses. At d 14, LM shear forces tended (P = .13) to be lower for HTC (6.9 kg) than for C (7.7 kg) carcasses. At, 3, 7 and 14 d, MFI for LM were greater (P less than .07) for the HTC steaks. However, by 6 h postmortem, INH activity had decreased (P less than .10) 35% in HTC samples, but no change had occurred in C samples (P less than .10).</description><identifier>ISSN: 0021-8812</identifier><identifier>EISSN: 1525-3163</identifier><identifier>EISSN: 0021-8812</identifier><identifier>DOI: 10.2527/1990.68113654x</identifier><identifier>PMID: 2262417</identifier><language>eng</language><publisher>Savoy, IL: Am Soc Animal Sci</publisher><subject>ACTIVIDAD ENZIMATICA ; ACTIVITE ENZYMATIQUE ; Animals ; ANTIMETABOLITE ; ANTIMETABOLITES ; ANTIMETABOLITOS ; BEEF ; BEEF CATTLE ; Biological and medical sciences ; BOVIN DE BOUCHERIE ; CALIDAD ; CAMBIOS POST MORTEM ; CARNE DE RES ; Cathepsin B - metabolism ; Cathepsin L ; Cathepsins - metabolism ; Cattle - physiology ; CEBU ; CROSSBREDS ; Cysteine Endopeptidases ; Endopeptidases - metabolism ; ENZYME INHIBITORS ; ENZYMIC ACTIVITY ; Female ; Food industries ; Fundamental and applied biological sciences. Psychology ; GANADO DE CARNE ; HEAT PROCESSING ; HEAT TREATMENT ; Hot Temperature ; Hydrogen-Ion Concentration ; INHIBIDORES DE ENZIMAS ; INHIBITEUR D'ENZYME ; LONGISSIMUS DORSI ; Male ; Meat - standards ; Meat and meat product industries ; MODIFICATION POSTMORTEM ; MUSCLE ; MUSCLES ; Muscles - anatomy & histology ; Muscles - enzymology ; Muscles - metabolism ; MUSCULOS ; POSTMORTEM CHANGES ; PRODUCTOS DEL CRUZAMIENTO ; PRODUIT DE CROISEMENT ; PROTEASAS ; PROTEASE ; PROTEASES ; PROTEINASE INHIBITORS ; QUALITE ; QUALITY ; Sarcomeres - ultrastructure ; SEMITENDINOSUS MUSCLE ; TENDERNESS ; TENDRETE ; TERNURA ; TRAITEMENT THERMIQUE ; TRATAMIENTO TERMICO ; VIANDE BOVINE ; ZEBU ; ZEBU CATTLE</subject><ispartof>Journal of animal science, 1990-11, Vol.68 (11), p.3654-3662</ispartof><rights>1991 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c371t-53b8099df11291cc27f7a6d57e2b38b10f837e6f076988616297a5c0fee562c13</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,777,781,27905,27906</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=19436629$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/2262417$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Whipple, G. (Kansas State University, Manhattan)</creatorcontrib><creatorcontrib>Koohmaraie, M</creatorcontrib><creatorcontrib>Dikeman, M.E</creatorcontrib><creatorcontrib>Crouse, J.D</creatorcontrib><title>Effects of high-temperature conditioning on enzymatic activity and tenderness of Bos indicus longissimus muscle</title><title>Journal of animal science</title><addtitle>J Anim Sci</addtitle><description>We studied the effects of high-temperature conditioning (HTC) on beef longissimus (LM) and semitendinosus muscles. Eleven 5/8 Sahiwal x Angus, Hereford or Angus x Hereford crosses (seven heifers and four steers) were slaughtered. Alternate carcass sides were held at 22 +/- 3 degrees C for 6 h, then chilled at -1 degree C for 18 h. The opposite, control (C) sides were chilled at -1 degree C for 24 h. Samples were removed only from the LM at various times to determine calcium-dependent protease (CDP) and CDP inhibitor (INH) activity, cathepsins B and B + L activity, shear-force, sensory panel traits, myofibrillar fragmentation index (MFI) and sarcomere length. Results were analyzed by least squares procedures; our model included fixed effects of temperature, sex and their interaction. The LM temperature remained higher (P less than .01) for the HTC treatment at 3, 6, 9 and 12 h postmortem. In addition, HTC increased the rate of pH decline which resulted in pH differences (P less than .01) at 6, 9 and 12 h. At d 1, LM steaks had lower (P less than .05) shear forces (8.3 vs 9.6 kg) from HTC than C carcasses. At d 14, LM shear forces tended (P = .13) to be lower for HTC (6.9 kg) than for C (7.7 kg) carcasses. At, 3, 7 and 14 d, MFI for LM were greater (P less than .07) for the HTC steaks. However, by 6 h postmortem, INH activity had decreased (P less than .10) 35% in HTC samples, but no change had occurred in C samples (P less than .10).</description><subject>ACTIVIDAD ENZIMATICA</subject><subject>ACTIVITE ENZYMATIQUE</subject><subject>Animals</subject><subject>ANTIMETABOLITE</subject><subject>ANTIMETABOLITES</subject><subject>ANTIMETABOLITOS</subject><subject>BEEF</subject><subject>BEEF CATTLE</subject><subject>Biological and medical sciences</subject><subject>BOVIN DE BOUCHERIE</subject><subject>CALIDAD</subject><subject>CAMBIOS POST MORTEM</subject><subject>CARNE DE RES</subject><subject>Cathepsin B - metabolism</subject><subject>Cathepsin L</subject><subject>Cathepsins - metabolism</subject><subject>Cattle - physiology</subject><subject>CEBU</subject><subject>CROSSBREDS</subject><subject>Cysteine Endopeptidases</subject><subject>Endopeptidases - metabolism</subject><subject>ENZYME INHIBITORS</subject><subject>ENZYMIC ACTIVITY</subject><subject>Female</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>GANADO DE CARNE</subject><subject>HEAT PROCESSING</subject><subject>HEAT TREATMENT</subject><subject>Hot Temperature</subject><subject>Hydrogen-Ion Concentration</subject><subject>INHIBIDORES DE ENZIMAS</subject><subject>INHIBITEUR D'ENZYME</subject><subject>LONGISSIMUS DORSI</subject><subject>Male</subject><subject>Meat - standards</subject><subject>Meat and meat product industries</subject><subject>MODIFICATION POSTMORTEM</subject><subject>MUSCLE</subject><subject>MUSCLES</subject><subject>Muscles - anatomy & histology</subject><subject>Muscles - enzymology</subject><subject>Muscles - metabolism</subject><subject>MUSCULOS</subject><subject>POSTMORTEM CHANGES</subject><subject>PRODUCTOS DEL CRUZAMIENTO</subject><subject>PRODUIT DE CROISEMENT</subject><subject>PROTEASAS</subject><subject>PROTEASE</subject><subject>PROTEASES</subject><subject>PROTEINASE INHIBITORS</subject><subject>QUALITE</subject><subject>QUALITY</subject><subject>Sarcomeres - ultrastructure</subject><subject>SEMITENDINOSUS MUSCLE</subject><subject>TENDERNESS</subject><subject>TENDRETE</subject><subject>TERNURA</subject><subject>TRAITEMENT THERMIQUE</subject><subject>TRATAMIENTO TERMICO</subject><subject>VIANDE BOVINE</subject><subject>ZEBU</subject><subject>ZEBU CATTLE</subject><issn>0021-8812</issn><issn>1525-3163</issn><issn>0021-8812</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1990</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpFkM9vFCEUx4nR1LV69WBiwsV6mpUHCwPH2tQfSRMP2jNhGdjSzMAKjLr-9WXcTT2QR_I-7_Nevgi9BrKmnPYfQCmyFhKACb758wStgFPeMRDsKVoRQqGTEuhz9KKUe0KAcsXP0Bmlgm6gX6F07b2zteDk8V3Y3XXVTXuXTZ2zwzbFIdSQYog7nCJ28e9hMjVYbGwNv0I9YBMHXF0cXI6u_LN8TAWHNmfngscUd6GUMLV_e3Z0L9Ezb8biXp3qObr9dP3j6kt38-3z16vLm86yHmrH2VYSpQYPQBVYS3vfGzHw3tEtk1sgXrLeCU96oaQUIKjqDbfEO8cFtcDO0cXRu8_p5-xK1VMo1o2jiS7NRUsCcqPUAq6PoM2plOy83ucwmXzQQPSSsF4S1o8Jt4G3J_O8ndzwiJ8ibf13p74p1ow-m2hD-W9VGybauY17f-SW2H-H7HSZzDg2K-h7U4TUAHpZ2cg3R9KbpM0uN9vtdwVEsV6yBwHrmfs</recordid><startdate>19901101</startdate><enddate>19901101</enddate><creator>Whipple, G. (Kansas State University, Manhattan)</creator><creator>Koohmaraie, M</creator><creator>Dikeman, M.E</creator><creator>Crouse, J.D</creator><general>Am Soc Animal Sci</general><general>American Society of Animal Science</general><scope>FBQ</scope><scope>IQODW</scope><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>19901101</creationdate><title>Effects of high-temperature conditioning on enzymatic activity and tenderness of Bos indicus longissimus muscle</title><author>Whipple, G. (Kansas State University, Manhattan) ; Koohmaraie, M ; Dikeman, M.E ; Crouse, J.D</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c371t-53b8099df11291cc27f7a6d57e2b38b10f837e6f076988616297a5c0fee562c13</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1990</creationdate><topic>ACTIVIDAD ENZIMATICA</topic><topic>ACTIVITE ENZYMATIQUE</topic><topic>Animals</topic><topic>ANTIMETABOLITE</topic><topic>ANTIMETABOLITES</topic><topic>ANTIMETABOLITOS</topic><topic>BEEF</topic><topic>BEEF CATTLE</topic><topic>Biological and medical sciences</topic><topic>BOVIN DE BOUCHERIE</topic><topic>CALIDAD</topic><topic>CAMBIOS POST MORTEM</topic><topic>CARNE DE RES</topic><topic>Cathepsin B - metabolism</topic><topic>Cathepsin L</topic><topic>Cathepsins - metabolism</topic><topic>Cattle - physiology</topic><topic>CEBU</topic><topic>CROSSBREDS</topic><topic>Cysteine Endopeptidases</topic><topic>Endopeptidases - metabolism</topic><topic>ENZYME INHIBITORS</topic><topic>ENZYMIC ACTIVITY</topic><topic>Female</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>GANADO DE CARNE</topic><topic>HEAT PROCESSING</topic><topic>HEAT TREATMENT</topic><topic>Hot Temperature</topic><topic>Hydrogen-Ion Concentration</topic><topic>INHIBIDORES DE ENZIMAS</topic><topic>INHIBITEUR D'ENZYME</topic><topic>LONGISSIMUS DORSI</topic><topic>Male</topic><topic>Meat - standards</topic><topic>Meat and meat product industries</topic><topic>MODIFICATION POSTMORTEM</topic><topic>MUSCLE</topic><topic>MUSCLES</topic><topic>Muscles - anatomy & histology</topic><topic>Muscles - enzymology</topic><topic>Muscles - metabolism</topic><topic>MUSCULOS</topic><topic>POSTMORTEM CHANGES</topic><topic>PRODUCTOS DEL CRUZAMIENTO</topic><topic>PRODUIT DE CROISEMENT</topic><topic>PROTEASAS</topic><topic>PROTEASE</topic><topic>PROTEASES</topic><topic>PROTEINASE INHIBITORS</topic><topic>QUALITE</topic><topic>QUALITY</topic><topic>Sarcomeres - ultrastructure</topic><topic>SEMITENDINOSUS MUSCLE</topic><topic>TENDERNESS</topic><topic>TENDRETE</topic><topic>TERNURA</topic><topic>TRAITEMENT THERMIQUE</topic><topic>TRATAMIENTO TERMICO</topic><topic>VIANDE BOVINE</topic><topic>ZEBU</topic><topic>ZEBU CATTLE</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Whipple, G. (Kansas State University, Manhattan)</creatorcontrib><creatorcontrib>Koohmaraie, M</creatorcontrib><creatorcontrib>Dikeman, M.E</creatorcontrib><creatorcontrib>Crouse, J.D</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><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>Journal of animal science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Whipple, G. (Kansas State University, Manhattan)</au><au>Koohmaraie, M</au><au>Dikeman, M.E</au><au>Crouse, J.D</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects of high-temperature conditioning on enzymatic activity and tenderness of Bos indicus longissimus muscle</atitle><jtitle>Journal of animal science</jtitle><addtitle>J Anim Sci</addtitle><date>1990-11-01</date><risdate>1990</risdate><volume>68</volume><issue>11</issue><spage>3654</spage><epage>3662</epage><pages>3654-3662</pages><issn>0021-8812</issn><eissn>1525-3163</eissn><eissn>0021-8812</eissn><abstract>We studied the effects of high-temperature conditioning (HTC) on beef longissimus (LM) and semitendinosus muscles. Eleven 5/8 Sahiwal x Angus, Hereford or Angus x Hereford crosses (seven heifers and four steers) were slaughtered. Alternate carcass sides were held at 22 +/- 3 degrees C for 6 h, then chilled at -1 degree C for 18 h. The opposite, control (C) sides were chilled at -1 degree C for 24 h. Samples were removed only from the LM at various times to determine calcium-dependent protease (CDP) and CDP inhibitor (INH) activity, cathepsins B and B + L activity, shear-force, sensory panel traits, myofibrillar fragmentation index (MFI) and sarcomere length. Results were analyzed by least squares procedures; our model included fixed effects of temperature, sex and their interaction. The LM temperature remained higher (P less than .01) for the HTC treatment at 3, 6, 9 and 12 h postmortem. In addition, HTC increased the rate of pH decline which resulted in pH differences (P less than .01) at 6, 9 and 12 h. At d 1, LM steaks had lower (P less than .05) shear forces (8.3 vs 9.6 kg) from HTC than C carcasses. At d 14, LM shear forces tended (P = .13) to be lower for HTC (6.9 kg) than for C (7.7 kg) carcasses. At, 3, 7 and 14 d, MFI for LM were greater (P less than .07) for the HTC steaks. However, by 6 h postmortem, INH activity had decreased (P less than .10) 35% in HTC samples, but no change had occurred in C samples (P less than .10).</abstract><cop>Savoy, IL</cop><pub>Am Soc Animal Sci</pub><pmid>2262417</pmid><doi>10.2527/1990.68113654x</doi><tpages>9</tpages></addata></record> |
| fulltext | fulltext |
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| ispartof | Journal of animal science, 1990-11, Vol.68 (11), p.3654-3662 |
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| language | eng |
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| subjects | ACTIVIDAD ENZIMATICA ACTIVITE ENZYMATIQUE Animals ANTIMETABOLITE ANTIMETABOLITES ANTIMETABOLITOS BEEF BEEF CATTLE Biological and medical sciences BOVIN DE BOUCHERIE CALIDAD CAMBIOS POST MORTEM CARNE DE RES Cathepsin B - metabolism Cathepsin L Cathepsins - metabolism Cattle - physiology CEBU CROSSBREDS Cysteine Endopeptidases Endopeptidases - metabolism ENZYME INHIBITORS ENZYMIC ACTIVITY Female Food industries Fundamental and applied biological sciences. Psychology GANADO DE CARNE HEAT PROCESSING HEAT TREATMENT Hot Temperature Hydrogen-Ion Concentration INHIBIDORES DE ENZIMAS INHIBITEUR D'ENZYME LONGISSIMUS DORSI Male Meat - standards Meat and meat product industries MODIFICATION POSTMORTEM MUSCLE MUSCLES Muscles - anatomy & histology Muscles - enzymology Muscles - metabolism MUSCULOS POSTMORTEM CHANGES PRODUCTOS DEL CRUZAMIENTO PRODUIT DE CROISEMENT PROTEASAS PROTEASE PROTEASES PROTEINASE INHIBITORS QUALITE QUALITY Sarcomeres - ultrastructure SEMITENDINOSUS MUSCLE TENDERNESS TENDRETE TERNURA TRAITEMENT THERMIQUE TRATAMIENTO TERMICO VIANDE BOVINE ZEBU ZEBU CATTLE |
| title | Effects of high-temperature conditioning on enzymatic activity and tenderness of Bos indicus longissimus muscle |
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