The Skinned Fiber Technique as a Potential Method for Study of Muscle as a Food

Skeletal, smooth and cardiac muscle cells can be skinned by physical means or a variety of chemical techniques. The skinned fibers have been used to study the molecular mechanisms of contraction and the regulation of contraction by ca++. Skinned fiber preparations are also useful for study of muscle as a food. For example, it is now possible to determine fiber type of skinned fibers following study of their physical properties

The Effect of Tumbling, Sodium Chloride and Polyphosphates on the Microstructure and Appearance of Whole-Muscle Processed Meats

The properties of a whole-muscle processed meat were determined. The complex action of socium chloride, polyphosphates and mechanical agitation caused extraction of myofibrillar protein, swelling of fibers and loss of cross-strations. A new functional ability was found for the extracted proteins to form a fine cover or membrane on the surface of the whole muscle during cooking. These changes produced a product with improved cooking yield and color appearance

Image Analysis to Determine Intramuscular Fat in Muscle

The area of intramuscular fat in Holstein steer longissimus was determined using an image analyzing system. Slaughter weights of 500, 636 and 773 kg differed (p \u3c 0.05) for intramuscular fat area, marbling score, and ether extractable lipid . Repeated measurements of intramuscular fat area in a given section showed high accuracy . However, comparing two sections from the same sample, there was often a large difference in fat content between the sections. Fat content determined by the imaging system was correlated significantl y with marbling score (r = 0.49) and ether extractable lipid (r = 0.34). Sampling is critical, and in order to obtain a high correlation several samples would be required from each muscle

An Analysis of Microstructural Factors Which Influence the Use of Muscle as a Food

Study of structure of muscle provides information on the location and arrangement of various components and the changes which may be inflicted upon them. The structura l features of muscle have been descr ibed in detail down to the molecular level, but rega rding its use as a food, special interest centers on the connective tissue component and on myofibri llar proteins . Muscle comprises about 1/3 of the live weight of the a ni mal and is not static , but rather is subject to major changes in properties associated with growth, repair and se nescence. It is apparent that the nervous and hormona l systemsexert a stro ng influence on the properties of muscle and greut potential exists for regulation of muscle via control of these systems. Major advancement has been made in relati ng properties of meat to state of contraction, and current effort is centered on relating properties of meat to changes resulting from post -mortem degradation of muscle proteins. The microstructure of emulsions has been described with interest concentrated on the protein membrane surrounding the 1 ipid globules, but as of yet, utilizat i on of this information by the industry has not occurred. The challenge for the future is to utilize the enormous amount of structural information known about muscle to improve its use as a food

Evaluation of citrus fiber as a natural alternative to sodium tripolyphosphate in marinated boneless broiler chicken breast and inside beef skirt (transversus abdominis)

Objective This research was conducted to evaluate the effects of citrus fiber (CF) as a natural alternative to sodium tripolyphosphate (STPP) in marinated broiler boneless chicken breast and inside beef skirt on overall retention rate, shear force, and consumer sensory attributes. Methods Five different marinade formulations were targeted to include 0.9% salt, either 0.25% or 0.50% STPP or CF and water on a finished product basis. Water and salt only were considered the negative control (CON). Chicken breasts (n = 14) and inside beef skirt (n = 14) were randomly assigned to a treatment, raw weights recorded and then placed in a vacuum tumbler. Marinated weights were recorded, individually packed, and randomly assigned to either retail display for 10-day retention rate, shear force analysis, cook loss, or consumer sensory panel. Results Pickup percentage, and overall retention was similar among treatments for chicken breast and inside beef skirt. Citrus fiber treatments resulted in higher cooking loss compared to the CON in chicken breast; though, CF050 resulted in similar cooking loss compared to STPP025 in inside beef skirt. No differences were found in sensory attributes for chicken breast, however, WBSF data showed CF025 was tougher than CF050, STPP050, and CON. Inside beef skirt with CF050 were least liked overall by the consumer panel. Conclusion Citrus fiber included in marinades at a lower percentage rate can produce similar texture characteristics, and sensory properties compared with those marinated with STPP

Morphological convergence in "river dolphin" skulls

Convergent evolution can provide insights into the predictability of, and constraints on, the evolution of biodiversity. One striking example of convergence is seen in the ‘river dolphins’. The four dolphin genera that make up the ‘river dolphins’ (Inia geoffrensis, Pontoporia blainvillei, Platanista gangetica and Lipotes vexillifer) do not represent a single monophyletic group, despite being very similar in morphology. This has led many to using the ‘river dolphins’ as an example of convergent evolution. We investigate whether the skulls of the four ‘river dolphin’ genera are convergent when compared to other toothed dolphin taxa in addition to identifying convergent cranial and mandibular features. We use geometric morphometrics to uncover shape variation in the skulls of the ‘river dolphins’ and then apply a number of phylogenetic techniques to test for convergence. We find significant convergence in the skull morphology of the ‘river dolphins’. The four genera seem to have evolved similar skull shapes, leading to a convergent morphotype characterised by elongation of skull features. The cause of this morphological convergence remains unclear. However, the features we uncover as convergent, in particular elongation of the rostrum, support hypotheses of shared feeding mode or diet and thus provide the foundation for future work into convergence within the Odontoceti.Open access. Distributed under Creative Commons CC-BY 4.

Chronic Stress, Sense of Belonging, and Depression Among Survivors of Traumatic Brain Injury

To test whether chronic stress, interpersonal relatedness, and cognitive burden could explain depression after traumatic brain injury (TBI). Design : A nonprobability sample of 75 mild-to-moderately injured TBI survivors and their significant others, were recruited from five TBI day-rehabilitation programs. All participants were within 2 years of the date of injury and were living in the community. Methods : During face-to-face interviews, demographic information, and estimates of brain injury severity were obtained and participants completed a cognitive battery of tests of directed attention and short-term memory, responses to the Perceived Stress Scale, Interpersonal Relatedness Inventory, Sense of Belonging Instrument, Neurobehavioral Functioning Inventory, and Center for Epidemiological Studies Depression Scale;. Findings : Chronic stress was significantly and positively related to post-TBI depression. Depression and postinjury sense of belonging were negatively related. Social support and results from the cognitive battery did not explain depression. Conclusions : Postinjury chronic stress and sense of belonging were strong predictors of post-injury depression and are variables amenable to interventions by nurses in community health, neurological centers, or rehabilitation clinics. Future studies are needed to examine how these variables change over time during the recovery process.Peer Reviewedhttp://deepblue.lib.umich.edu/bitstream/2027.42/72593/1/j.1547-5069.2002.00221.x.pd

Nitrosylation of Myoglobin and Nitrosation of Cysteine by Nitrite in a Model System Simulating Meat Curing

Demand is growing for meat products cured without the addition of sodium nitrite. Instead of the direct addition of nitrite to meat in formulation, nitrite is supplied by bacterial reduction of natural nitrate often added as vegetable juice/powder. However, the rate of nitrite formation in this process is relatively slow, and the total ingoing nitrite is typically less than in conventional curing processes. The objective of this study was to determine the impact of the rate of addition of nitrite and the amount of nitrite added on nitrosylation/nitrosation reactions in a model meat curing system. Myoglobin was preferentially nitrosylated as no decrease in sulfhydryl groups was found until maximum nitrosylmyoglobin color was achieved. The cysteine–myoglobin model retained more sulfhydryl groups than the cysteine-only model (p \u3c 0.05). The rate of nitrite addition did not alter nitrosylation/nitrosation reactions (p \u3e 0.05). These data suggest that the amount of nitrite but not the rate of addition impacts the nitrosylation/nitrosation reactions this syste

Radiation of Extant Cetaceans Driven by Restructuring of the Oceans

The remarkable fossil record of whales and dolphins (Cetacea) has made them an exemplar of macroevolution. Although their overall adaptive transition from terrestrial to fully aquatic organisms is well known, this is not true for the radiation of modern whales. Here, we explore the diversification of extant cetaceans by constructing a robust molecular phylogeny that includes 87 of 89 extant species. The phylogeny and divergence times are derived from nuclear and mitochondrial markers, calibrated with fossils. We find that the toothed whales are monophyletic, suggesting that echolocation evolved only once early in that lineage some 36–34 Ma. The rorqual family (Balaenopteridae) is restored with the exclusion of the gray whale, suggesting that gulp feeding evolved 18–16 Ma. Delphinida, comprising all living dolphins and porpoises other than the Ganges/Indus dolphins, originated about 26 Ma; it contains the taxonomically rich delphinids, which began diversifying less than 11 Ma. We tested 2 hypothesized drivers of the extant cetacean radiation by assessing the tempo of lineage accumulation through time. We find no support for a rapid burst of speciation early in the history of extant whales, contrasting with expectations of an adaptive radiation model. However, we do find support for increased diversification rates during periods of pronounced physical restructuring of the oceans. The results imply that paleogeographic and paleoceanographic changes, such as closure of major seaways, have influenced the dynamics of radiation in extant cetaceans