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H Postmortem (h + postmortem)
Selected AbstractsEFFECTS OF MUSCLE PROTEASES, ENDOGENOUS PROTEASE INHIBITORS AND MYOFIBRIL FRAGMENTATION ON POSTMORTEM AGING OF GOAT MEATJOURNAL OF FOOD BIOCHEMISTRY, Issue 3 2006N.S. NAGARAJ ABSTRACT The present study was conducted to evaluate the extent of postmortem proteolysis in longissimus dorsi, biceps femoris, semimembranosus and semitendinosus goat muscles on postmortem aging at an ambient (27C) temperature. The activities of calpains and calpastatin were determined after separation on a (diethylamino)ethyl,Sephacel column (Sigma, St. Louis, MO) and cathepsin (B, B + L and H) by carboxymethyl,Sepharose column (Sigma). The results showed that the decrease in calpain I and calpastatin activities was significantly higher than that of calpain II. Cathepsin B, B + L, H and cystatin were found to fall by 30,80% after 12 h, whereas cathepsin D decreased significantly in all the muscles. The disappearance of titin 1 and nebulin, and the appearance of a 30-kDa component were confirmed by Western blot analysis. The appearance of the 30-kDa component reported here explains the time-induced structural changes of myofibrils. The Z-line degradation had occurred by 6 h postmortem. Cathepsins are not stable compared to calpains during postmortem aging, and both enzymes may play a significant role in the proteolysis of myofibrillar proteins at ambient temperature. [source] Relationship between Postmortem Changes and Browning of Boiled, Dried, and Seasoned Product Made from Japanese Common Squid (Tedarodes pacificus) Mantle MuscleJOURNAL OF FOOD SCIENCE, Issue 1 2007Yuji Omura ABSTRACT:, To clarify the process that possibly causes discoloration in boiled, dried, and seasoned squid products ("sakiika" or "ikakun" in Japanese), we investigated the relationship of squid freshness with the rate of browning using the boiled, freeze-dried, and ground squid product model. ATP and its related compounds in Japanese common squid (Tedarodes pacificus) decomposed gradually during storage, yielding hypoxanthine and ribose at 24 h postmortem. The browning rate of the model during preservation as revealed by the increase of the b* value showed a high coefficient in the linear regression against ribose content (R2= 0.767). Only the model made from the squid stored for 24 h postmortem turned brown. These results strongly suggest that ribose produced during storage plays a major role in the browning of dried and seasoned squid products. [source] Expression of the porcine adrenergic receptor beta 2 gene in longissimus dorsi muscle is affected by cis -regulatory DNA variationANIMAL GENETICS, Issue 1 2009E. Muráni Summary The beta-2 adrenergic receptor (AR) mediates metabolic actions of catecholamines, including glycogenolysis, lipolysis and proteolysis, in muscle and adipose tissue. Factors influencing the density of beta-2 ARs thus might affect carcass composition and meat quality. One such factor might represent cis -regulatory DNA variation affecting mRNA expression of the adrenergic receptor beta 2 (ADRB2) gene in relevant tissues. To identify potential cis -regulatory DNA variation of porcine ADRB2, we comparatively sequenced part of the 5, flanking region and identified 10 single nucleotide polymorphisms (SNPs). The SNP at position g.673C>T (AF000134) resides in an evolutionarily conserved region (ECR) in an in silico predicted androgen response element. Quantification of total transcript levels and allelic expression imbalance (AEI) revealed significant variability in mRNA expression of ADRB2 in longissimus dorsi muscle of slaughter pigs, partly attributable to cis -regulatory DNA variation. However, the g.673C>T SNP has, in the given temporo-spatial context, no significant effect but is apparently in linkage disequilibrium with the causal cis -regulatory DNA variant. We used the g.673C>T SNP as a marker to study the association of ADRB2 variation with carcass and meat quality in four commercial lines. We found association with the pH of loin at 45 min and 24 h postmortem (p.m.) and with the pH of ham at 24 h p.m. Supporting evidence for ADRB2 as a candidate gene for pork quality is provided by our assignment of the gene to the telomeric end of the q arm of porcine chromosome 2, where several quantitative trait loci for meat quality were reported. [source] Changes in water-holding capacity and textural properties of chicken gizzard stored at 4°CANIMAL SCIENCE JOURNAL, Issue 3 2010Yoshito TOMISAKA ABSTRACT The water-holding capacity (WHC), and toughness (shear force) of chicken gizzard were evaluated during postmortem storage for 4.5, 7, 12, 24, 48, 72 and 96 h at 4°C. Degradation of the cytoskeletal proteins desmin, talin and vinculin were monitored by sodium dodecyl sulfate , polyacrylamide gel electrophoresis and Western blotting during the same designated storage period. The WHC of the gizzards decreased significantly from 12 h to 72 h of storage, but by 96 h the WHC was restored to the level measured after storage for 12 h. The shear force value of the gizzards increased rapidly until 12 h and then decreased until 24 h, with a further slight decrease by 48 h. Degradation products of desmin, talin and vinculin appeared at 96 h, 12 h and 48 h postmortem, respectively. The intensity of immunolabeling for desmin, talin and vinculin after storage for 96 h decreased to 51%, 25% and 52% of the initial value. The appearance of desmin degradation products was accompanied by an increase in WHC. This suggests that the postmortem degradation of desmin is involved in the increase of WHC in chicken gizzard during storage at 4°C, and talin and vinculin may be involved. [source] Effects of boning method and postmortem aging on meat quality characteristics of pork loinANIMAL SCIENCE JOURNAL, Issue 5 2009Chunbao LI ABSTRACT This work investigated the effects of boning method and postmortem aging on pork loin color, shearing value and sensory attributes. Two experiments were assigned. In Experiment I, 30 Chinese native black pigs were slaughtered and their carcasses were divided into three groups: (i) hot-boning: carcasses were fabricated within 45 min postmortem just after dressing; (ii) cold boning at 24 h: carcasses were fabricated after chilling at 0°C for 24 h; (iii) cold boning at 36 h: carcasses were fabricated after chilling at 0°C for 36 h. In Experiment II, right sides of the second group in Experiment I were used and primal cuts were vacuum packed and aged for 1 day, 8 days and 16 days. Pork loins (Longissimus lumborum) were used for color measurement, shearing test, and sensory evaluation. Among three boning methods, cold-boning at 36 h postmortem had the advantages of giving muscles a better color, the lowest cooking loss and cooked shearing value, and the highest sensory tenderness, juiciness, flavor and overall liking. Postmortem aging could improve pork quality characteristics, but it is not the fact that the longer aging time is, the better pork quality would be. Eight days may be enough to obtain an acceptable sensory attribute. These results are meaningful for pork processing and pork consumption. [source] Preslaughter stress and subsequent effect on flesh quality in farmed codAQUACULTURE RESEARCH, Issue 10 2010Marit Bjřrnevik Abstract The aim of this study was to investigate the effect of prehandling stress on the flesh quality of Atlantic cod (Gadus morhua). In order to stress the animal, water was reduced in the tank before a total of 30 fish were caught five at a time using a dipnet and held for 3 min, causing stress by hypoxia. This fish was compared with a control group (n=30) of fish exposed to anaesthetics directly in the tank. All fish were killed by a percussive blow to the head and exsanguinated and stored on ice before flesh quality was measured. Immediately after death and after ice storage for 3 and 8 days, 10 fish per group were measured for muscle pH, texture, fillet gaping, colour, drip loss and cathepsin D. Handling stress resulted in an initial increased fillet lightness, drip loss and decreased fillet shear force, although these differences did level off during ice storage. Stress caused by handling resulted in earlier onset of rigour mortis as compared with the control group, which reached maximum rigour tensions within 26 and 36 h postmortem respectively. We conclude that handling before harvest results in reduced time before entering rigour. After 8 days of ice storage, no effect of handling stress was seen on the muscle pH, flesh colour, fillet shear force, gaping score, drip loss or cathepsin D activity. [source] | |||||||||||||