Classification of different bovine muscles according to sensory characteristics and Warner Bratzler shear force.

The aim was to examine how well different beef muscles from Norwegian Red bulls respond to the consumer needs. Ten carcasses were slaughtered at a commercial abbatoir, chilled at 4°C for 48h, and 10 muscles excised. After ageing for 9days at 4°C, the muscles were subjected to sensory and chemical analyses and classified according to these analyses in 4 quality groups. The results regarding the comparative quality of the muscles were similar to results from other studies on predominantly steers. M. infraspinatus showed superior tenderness, juiciness and colour properties and was the only muscle to be consistent in tenderness with 80% of the samples in the highest sensory quality class. Also M. triceps brachii and M. semimembranosus adductor were reasonably tender and consistent in tenderness. As compared with the studies on steers, the M. biceps femoris and M. vastus lateralis seemed to be less tender in bulls. Results regarding sensory colour intensity, juiciness and taste showed similar findings. The pattern of association between the muscles in this study was highly irregular as the relative muscle quality varied widely, which means that using M. longissimus dorsi as a quality indicator of all muscles in the carcass is questionable.

Application of proteomics to understand the molecular mechanisms behind meat quality.

The proteome is expressed from the genome, influenced by environmental and processing conditions, and can be seen as the molecular link between the genome and the functional quality characteristics of the meat. In contrast to traditional biochemical methods where one protein is studied at a time, several hundred proteins can be studied simultaneously. Proteomics is a promising and powerful tool in meat science and this is reflected by the increasing number of studies emerging in the literature using proteomics as the key tool to unleash the molecular mechanisms behind different genetic backgrounds or processing techniques of meat. Thus understanding the variations and different components of the proteome with regard to a certain meat quality or process parameter will lead to knowledge that can be used in optimising the conversion of muscles to meat. At present, there has been focus on development of techniques and mapping of proteomes according to genotypes and muscle types. In the future, focus should be more towards understanding and finding markers for meat quality traits. This review will focus on the methods used in the published proteome analyses of meat, with emphasis on the challenges related to statistical analysis of proteome data, and on the different topics of meat science that are investigated.

Variation in the response to manipulation of post-mortem glycolysis in beef muscles by low-voltage electrical stimulation and conditioning temperature.

The aim of this study was to investigate how manipulation of glycolytic rate by post-mortem processing conditions influences quality of aged beef of two bovine muscles of different physiological character, longissimus dorsi (LD) and adductor (AD). Post-mortem glycolysis was manipulated by low-voltage electrical stimulation (LV-ES) of half carcasses and by chilling rate of the muscles. Multivariate statistical analysis was used to visualise the data, while ANOVA was used to identify significant effects and interactions. As expected there was a significant effect of LV-ES on the pH decline in the first hours post-mortem in both muscles. Moreover, significant effects of LV-ES on WB shear force measured 2 and 8 days after slaughter were observed for LD at both chilling temperatures, while for AD no effect on WB shear force was observed. Furthermore, the results revealed a large individual variation in the response of LV-ES on both pH decline and WB shear force, and this variation did not always correlate for the two responses. Some animals showed no response of LV-ES on pH decline, but still had an improved WB shear force, and vice versa. The results from this study indicate that there probably are other mechanisms than accelerated pH decline and prevention of cold-shortening, by which LV-ES can affect meat tenderness.

Proteome analysis of early post-mortem changes in two bovine muscle types: M. longissimus dorsi and M. semitendinosis.

To study early post-mortem changes in muscle tissues from bull calves, cytosole proteins from two muscles: M. longissimus dorsi (LD) and M. semitendinosis (ST) at 0 and 24 h after slaughter were analysed by 2-DE. Principal component analysis (PCA) and rotation testing were used to analyse the protein patterns in the two muscles in order to select protein spots that were significantly different at the two time-points. Selected proteins were identified by MALDI-TOF/TOF. Five proteins, namely cofilin, lactoylglutathione lyase, substrate protein of mitochondrial ATP-dependent proteinase SP-22, HSP 27 and HSP20, were changed in both LD and ST muscles during post-mortem storage. Fifteen additional protein changes were observed in either LD or ST muscles, and some of these changes have not previously been observed to change during post-mortem storage of bovine muscles. Further studies will reveal the relevance of these biomarkers for meat quality.

On attempts to measure the tenderness of Longissimus Dorsi muscles using fluorescence emission spectra.

Autofluorescence spectra have been obtained on beef longissimus dorsi muscles (n=151), and the spectra regressed against Warner-Bratzler (WB) peak values. The spectra obtained depended on the method used, and it is suggested that the difference is related to the use of two different types of Xenon lamps (a pulsed versus a continuous light source) and the inherent kinetic differences in the collection of the fluorochromes' emitted light. Poor to good (R=0.45-0.84) correlations between WB peak values and the emission spectra were obtained. This relationship is established using chemical information originating largely from collagens. Minor differences in predictability were observed using either excitation wavelengths 332 or 380 nm. The emission wavelengths containing the most relevant information about WB peak values were between 360 and 500 nm. Wavelengths around 375 nm, excitation 332 nm, were in particular important and were related to a component in the perimysial tissue, most likely being present in collagen I or III. Excitation at 380 nm revealed the wavelength range 460-480 nm as important presumed due to collagens in the perimysium. An experiment, simulating industrial routines, using 45 samples collected at the slaughterhouse two days post mortem, was carried out. However, for those samples no model was observed between the emission spectra and WB peak values. Only when some samples having very low (< 1.45 µm) sarcomere lengths were removed, could a significant model be obtained. It is concluded that with the prevailing early post mortem routines in slaughterhouses with, among other things, wide variation in chilling rates between muscles and carcasses, the technique of autofluorescence has limited industrial potential as a sole, rapid non-destructive method for measuring tenderness of the longissimus dorsi muscle (LD).