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Muscle fiber composition affects the postmortem redox characteristics of yak beef.
Bai, Xueyuan; Yin, Feng; Ru, Ang; Tian, Wei; Li, Jiahui; Zhang, Guiyan; Chen, Qingwen; Chai, Rong; Xiao, Kang; Zhu, Chaozhi; Zhao, Gaiming.
Affiliation
  • Bai X; College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou 450002, China.
  • Yin F; College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou 450002, China.
  • Ru A; College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou 450002, China.
  • Tian W; College of Animal Science and Technology, Henan Agricultural University, Zhengzhou 450002, China.
  • Li J; College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou 450002, China.
  • Zhang G; College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou 450002, China.
  • Chen Q; National Beef Cattle and Yak Industry Technology System Qinghai Yak Breeding and Promotion Service Center, Xining 810016, China.
  • Chai R; National Beef Cattle and Yak Industry Technology System Qinghai Yak Breeding and Promotion Service Center, Xining 810016, China.
  • Xiao K; College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou 450002, China.
  • Zhu C; College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou 450002, China. Electronic address: zhuchaozhi66@163.com.
  • Zhao G; College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou 450002, China. Electronic address: gmzhao@126.com.
Food Chem ; 397: 133797, 2022 Dec 15.
Article in En | MEDLINE | ID: mdl-35917786
ABSTRACT
Yak infraspinatus (IS), longissimus thoracis (LT), and semitendinosus (ST) muscles were used to explore relationships between myofiber types and postmortem redox characteristics. IS mainly consisted of myofiber type Ⅰ (49.2%), LT has a vast majority of type IIa (72.7%), while ST possessed a similar percentage of type IIa (44.7%) and IIb (51.5%). Compared with LT and ST, IS exhibited higher initial H2O2, myoglobin (T-Mb), and metmyoglobin (MetMb) contents that provoked severe protein oxidation despite higher endogenous antioxidative capacity (e.g., glutathione antioxidative system). Three muscles showed specificities in myofiber type composition and redox characteristics, which were strongly correlated. Specifically, type Ⅰ myofiber positively correlated with H2O2, T-Mb, and multiple antioxidase activity/content while negatively correlated with lipid peroxidation, MetMb, and lactic dehydrogenase activity; also, they tended to employ more SFAs in more intermuscular fat assembly. Overall, muscle-specific myofiber type/redox attributes required differentiated processing to prevent meat oxidation and produce standardized products.
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Muscle, Skeletal / Hydrogen Peroxide Limits: Animals Language: En Journal: Food Chem Year: 2022 Document type: Article Affiliation country: China
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Muscle, Skeletal / Hydrogen Peroxide Limits: Animals Language: En Journal: Food Chem Year: 2022 Document type: Article Affiliation country: China