Evolution of proteolytic indicators during storage of broiler wooden breast meat

In the past few yr, an emerging muscle abnormality termed wooden breast (WB) was found to affect broilers' Pectoralis major muscles. Although different studies have been performed in order to evaluate the effect of WB on meat quality, there is no evidence concerning its impact on the proteolytic processes taking place during meat aging. Thus, this study aimed at investigating the effect of a 7-day storage of broiler breast fillets on free calcium concentration, calpain activity, and proteolysis. Both the superficial and the deep layers of the Pectoralis major muscles were considered. Although similar electrophoretic profiles were observed by comparing the corresponding sampling positions, an evident lack of a high-molecular weight protein band, ascribed to nebulin, was found in the superficial layer of the WB fillets at 10 h postmortem. Compared to normal fillets (NB), both the superficial and the deep layer of WB exhibited a significantly higher amount of free calcium at 168 h postmortem (96 and 88 vs. 20 and 53 mu M; PPeer reviewe

European cattle breed cluster accordingly to their meat quality parameters

The concept of breed is rather questionable and it's used more as a tool for "labelling" production systems than as a biological category. Here, production system is intended as a whole set of animal units, techniques, breeding schemes, marketing, etc. However, man has demonstrated to be very quick in capturing and disseminating good characteristics whence they appear in a breed by mutation or by selection. Therefore, it might be expected that breeds, nevertheless of recent origin, could bear distinguished productive characteristics. Due to the quan- titative nature of them, more characteristics should be measured in order to obtain a clear and statistically significant distinction. We have measured several meat characteristics in 15 European breeds (30 individuals for each breed), mostly with beef attitude, reared in similar conditions. This was accomplished to better reveal the genetic background of breeds. A canonical discriminant analysis showed a clear distinction among breeds. In particular lipid composition of meat was able to assign individuals to breeds with 57% and 63% of individuals correctly classified respectively for neutral and phospholipids. The classification is generally good for all breeds except for the Spanish ones,indicating probably some crossing in the past for these breeds. Neutral lipids can classify double muscled breeds with high precision (84% and 95% in Asturiana de los Valles and Piedmontese respectively). Tenderness related measures (collagen, µ-calpain, m-calpain, calpastatin, MFI) poorly assign indi- viduals to breeds (average 22%). The good classification of individuals to breeds for lipid composition suggests distinctive genetic features and encourages to look further to genetic determination of fat composition in the meat, as well as to exploit particular breeds to obtain products suitable for categories of consumers needing/searching for special components in their diet

Near-infrared reflectance spectroscopy for predicting the phospholipid fraction and the total fatty acid composition of freeze-dried beef

Research on fatty acids (FA) is important because their intake is related to human health. NIRS can be a useful tool to estimate the FA of beef but due to the high moisture and the high absorbance of water makes it difficult to calibrate the analyses. This work evaluated near-infrared reflectance spectroscopy as a tool to assess the total fatty acid composition and the phospholipid fraction of fatty acids of beef using freeze-dried meat. An average of 22 unrelated pure breed young bulls from 15 European breeds were reared on a common concentrate-based diet. A total of 332 longissimus thoracis steaks were analysed for fatty acid composition and a freeze-dried sample was subjected to near-infrared spectral analysis. 220 samples (67%) were used as a calibration set with the remaining 110 (33%) being used for validation of the models obtained. There was a large variation in the total FA concentration across the animals giving a good data set for the analysis and whilst the coefficient of variation was nearly 68% for the monounsaturated FA it was only 27% for the polyunsaturated fatty acids (PUFA). PLS method was used to develop the prediction models. The models for the phospholipid fraction had a low R2 p and high standard error, while models for neutral lipid had the best performance, in general. It was not possible to obtain a good prediction of many individual PUFA concentrations being present at low concentrations and less variable than other FA. The best models were developed for Total FA, saturated FA, 9c18:1 and 16:1 with R2 p greater than 0.76. This study indicates that NIRS is a feasible and useful tool for screening purposes and it has the potential to predict most of the FA of freeze-dried beef. © 2021 by the authors. Licensee MDPI, Basel, Switzerland

Relations between animal, carcass and meat characteristics across 15 European breeds

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