Age-related dataset on the mechanical properties and collagen fibril structure of tendons from a murine model

Connective tissues such as tendon, ligament and skin are biological fibre composites comprising collagen fibrils reinforcing the weak proteoglycan-rich ground substance in extracellular matrix (ECM). One of the hallmarks of ageing of connective tissues is the progressive and irreversible change in the tissue mechanical properties; this is often attributed to the underlying changes to the collagen fibril structure. This dataset represents a comprehensive screen of the mechanical properties and collagen fibril structure of tendon from the tails of young to old (i.e. 1.6–35.3 month-old) C57BL6/B mice. The mechanical portion consists of the load-displacement data, as well as the derived tensile properties; the structure data consists of transmission electron micrographs of collagen fibril cross section, as well as the derived cross-sectional parameters. This dataset will allow other researchers to develop and demonstrate the utility of innovative multiscale models and approaches of the extra-cellular and physiological events of ageing of current interest to ageing research, by reducing the current reliance on conducting new mammalian experiments

Insights on meat quality from combining traditional studies and proteomics

peer-reviewedFollowing a century of major discoveries on the mechanisms determining meat colour and tenderness using traditional scientific methods, further research into complex and interactive factors contributing to variations in meat quality is increasingly being based on data-driven “omics” approaches such as proteomics. Using two recent meta-analyses of proteomics studies on beef colour and tenderness, this review examines how knowledge of the mechanisms and factors underlying variations in these meat qualities can be both confirmed and extended by data-driven approaches. While proteomics seems to overlook some sources of variations in beef toughness, it highlights the role of post-mortem energy metabolism in setting the conditions for development of meat colour and tenderness, and also points to the complex interplay of energy metabolism, calcium regulation and mitochondrial metabolism. In using proteomics as a future tool for explaining variations in meat quality, the need for confirmation by further hypothesis-driven experimental studies of post-hoc explanations of why certain proteins are biomarkers of beef quality in data-driven studies is emphasised

Eficacia de la aspersión de ácido láctico (4%) en el descenso de enterobacterias totales y Escherichia coli en reses bovinas

El objetivo de este estudio fue evaluar la eficacia de la aspersión con ácido láctico (4%) antes y después del lavado con agua de reses bovinas, en la reducción de enterobacterias totales (EBT) y E. coli en la superficie de reses de bovinos en el frigorífico. Antes del lavado de las reses, se seleccionaron cuatro canales de bovinos. Se asperjaron cuatro medias reses con ácido láctico al 4% y las respectivas cuatro medias reses de las medias reses tratadas formaron el grupo control. El mismo procedimiento se realizó con cuatro canales luego del lavado con agua. Mediante hisopado, en la totalidad de las muestras se determinó la presencia y cantidad (recuento) de EBT y E. coli. Antes del lavado de las reses con agua, los recuentos de EBT (expresados en unidades formadoras de colonias UFC) sin tratamiento con ácido láctico 4% (controles) estuvieron entre 7 y 280 UFC/cm2 y los recuentos de E. coli se situaron entre 7 y 95 UFC/cm2. El tratamiento de desinfección con ácido láctico al 4% antes del lavado con agua demostró una eficacia del 100%, detectándose una eficacia del 75% luego del lavado de las reses con agua. Los resultados obtenidos indican que el tratamiento de las superficies de reses bovinas con ácido láctico al 4%, antes y/o después del lavado de las reses con agua, en conjunto con buenas prácticas de manufactura, constituye una alternativa de desinfección a bajo costo frente a la contaminación por EBT totales y E. coli.The aim of this study was to evaluate the effectiveness of 4% lactic acid spraying in the reduction of total enterobacteria and E. coli in beef carcass surfaces, applied either before or after washing carcasses with water. For this purpose, four carcasses were selected. Four half-carcasses were sprayed with 4% lactic acid while their corresponding four half-carcasses were used as controls. The same procedure was performed with four additional carcasses after being washed with water. The presence and bacterial count of total enterobacteria and E. coli were determined in all the samples using swabs. Before washing with water, the total counts (colony-forming units CFU) in untreated (control) carcasses were between 7 and 280 CFU/cm2 for total enterobacteria and between 7 and 95 CFU/cm2 for E. coli. The disinfection treatment with 4% lactic acid showed a 100% efficacy when applied before washing the carcasses with water and a 75% efficacy when applied after washing. According to the results obtained, the treatment with a 4% solution of lactic acid applied on the beef carcass surface before and/or after the carcass washing might be a potential low-cost disinfection alternative against contamination by total enterobacteria and E. coli

Meat tenderness: advances in biology, biochemistry, molecular mechanisms and new technologies

Meat tenderness is an important quality trait critical to consumer acceptance, and determines satisfaction, repeat purchase and willingness-to-pay premium prices. Recent advances in tenderness research from a variety of perspectives are presented. Our understanding of molecular factors influencing tenderization are discussed in relation to glycolysis, calcium release, protease activation, apoptosis and heat shock proteins, the use of proteomic analysis for monitoring changes, proteomic biomarkers and oxidative/nitrosative stress. Each of these structural, metabolic and molecular determinants of meat tenderness are then discussed in greater detail in relation to animal variation, postmortem influences, and changes during cooking, with a focus on recent advances. Innovations in postmortem technologies and enzymes for meat tenderization are discussed including their potential commercial application. Continued success of the meat industry relies on ongoing advances in our understanding, and in industry innovation. The recent advances in fundamental and applied research on meat tenderness in relation to the various sectors of the supply chain will enable such innovation

Producción, manejo, valoración, consumo y atributos de calidad de carne vacuna argentina: estudio mediante encuestas a carniceros

El sector productivo de carne vacuna crece y las características en el consumo cambian. Los aspectos que se tienen en cuenta al momento de comprar son variados, como también las condiciones y manejos en los locales de venta. Conocer características y observaciones en carniceros barriales, intermediarios entre el frigorífico y el consumidor, permitirá conocer este eslabón clave en la venta de carne vacuna en Argentina. El presente trabajo planteó como objetivo estudiar aspectos vinculados a la producción, manejo, valoración, consumo y atributos de calidad de la carne vacuna mediante encuesta a carniceros barriales. Sesenta carniceros, considerando todas las zonas de la ciudad de Tandil, fueron entrevistados personalmente. El análisis de conglomerados permitió observar dos agrupamientos: CON-1(3-zonas) y CON-2(4-zonas). Mayoritariamente no se hallaron diferencias entre los vendedores en los aspectos de producción y manejo. Una diferencia significativa fue observada en la frecuencia de compra de las medias reses. Asimismo, todos indicaron poseer cámara fría, pero rechazaron posibles atributos de maduración. En relación con el consumo y atributos de calidad, se destacó el color como factor ?frescura? y preferencia de sus productos por higiene-sanidad, calidad y confianza. La presencia de la grasa intramuscular mostró diferencias significativas; en CON-1, el 80 % de sus clientes prefiere cortes con marmoleo, mientras que en CON-2, el 96 % elige cortes magros. Todos manifestaron observar cambios en los hábitos y volumen de compra en los últimos años. A la luz de los resultados, será necesario continuar con el trabajo de investigación interdisciplinar, para comprender y lograr mejoras considerando los aspectos socioeconómicos y tecnológicos de la calidad de la carne vacuna.The productive beef sector grows, and consumption traits change. The aspects considered at the time of purchase varied, as well as the conditions and handling in the sale points. Knowing the features and observations of neighborhood butchers, intermediaries between the cold storage and the consumer, will allow knowing this critical link in the beef sale in Argentina. The aim of this work was to study aspects related to the production, handling, assessment, consumption, and quality attributes of beef through a survey of local butchers. Sixty butchers, considering all areas of the city of Tandil, were personally interviewed. The cluster analysis allowed observing two groupings: CON-1(3-zones) and CON-2(4-zones). Mainly, no differences were found between sellers in production and management aspects. A significant difference was observed in the purchase frequency of half cattle carcasses. Likewise, all indicated having a cooling room, but rejected possible beef-maturation attributes. In relation to consumption and quality attributes, the color was highlighted as a "freshness" factor and preference of their products considering hygiene-sanitation, quality, and trust. The presence of intramuscular fat showed significant differences; in CON-1, 80 % of their clients prefercuts with marbling, while in CON-2, 96 % choose lean cuts. All stated observing changes in purchasing habits and volume in recent years. In light of the results, it will be necessary to continue with interdisciplinary research work, to understand and achieve improvements considering the socio-economic and technological beef quality aspects.Fil: Cáffaro Tommasiello, Estefanía Milagros. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Centro de Investigación Veterinaria de Tandil. Universidad Nacional del Centro de la Provincia de Buenos Aires. Centro de Investigación Veterinaria de Tandil. Provincia de Buenos Aires. Gobernación. Comision de Investigaciones Científicas. Centro de Investigación Veterinaria de Tandil; ArgentinaFil: Rodriguez, Marcelo Gaston. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Centro de Investigación Veterinaria de Tandil. Universidad Nacional del Centro de la Provincia de Buenos Aires. Centro de Investigación Veterinaria de Tandil. Provincia de Buenos Aires. Gobernación. Comision de Investigaciones Científicas. Centro de Investigación Veterinaria de Tandil; ArgentinaFil: Passucci, Juan Antonio. Universidad Nacional del Centro de la Provincia de Buenos Aires; ArgentinaFil: Purslow, Peter. Universidad Nacional del Centro de la Provincia de Buenos Aires; ArgentinaFil: Latorre, Maria Emilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Centro de Investigación Veterinaria de Tandil. Universidad Nacional del Centro de la Provincia de Buenos Aires. Centro de Investigación Veterinaria de Tandil. Provincia de Buenos Aires. Gobernación. Comision de Investigaciones Científicas. Centro de Investigación Veterinaria de Tandil; Argentin

Meat Tenderness: Underlying Mechanisms, Instrumental Measurement, and Sensory Assessment

Meat tenderness is a quality trait critical to consumer acceptance and determines satisfaction, repeat purchase, and willingness to pay premium prices. The aim of this review was to explore instrumental and sensory methods for assessing meat tenderness in relation to underlying mechanisms and to identify limitations of existing methods, as well as opportunities for global standardization. To achieve this, tenderness is defined, and the main instrumental methods for tenderness are presented, including their historical development and standardization. The significant determinants of meat tenderness are presented, encompassing connective tissue and cross-links, myofibrillar integrity, sarcomere length, intramuscular fat, and protein denaturation during cooking. The development of sensory methods for assessing meat is presented as well as the link between objective measures of texture and consumer tenderness scores. Recent advances in statistical methods for sensory data are discussed, and considerations for future research are outlined

Assessment of aspects related to meat consumption, quality and safety in argentinian meat consumers

El crecimiento del sector productor de carne se ve influenciado directamente por los conceptos y criterios de los consumidores. Los aspectos tenidos en cuenta por estos al momento de comprar son numerosos y variados, y los puntos más importantes son la calidad sensorial, higiénico-sanitaria, disponibilidad de productos y tendencia de consumo. Conocer las preferencias, conceptos y actitud de compra por parte de los consumidores permite al sector agroindustrial un mejor crecimiento y desarrollo. El presente trabajo planteó como objetivo estudiar aspectos de consumo, calidad y sanidad de la carne mediante encuesta con consumidores argentinos. Los datos fueron recabados en ciudades de la provincia de Buenos Aires. La encuesta fue anónima, voluntaria y mediante un cuestionario dispuesto on-line. La información obtenida fue analizada mediante test descriptivo según sexo, rango etario, situación laboral y zona de residencia. Los resultados logrados mostraron similitud de comportamiento con otras sociedades latinoamericanas, estudiadas previamente. Los datos indicaron que los rasgos y tendencias más destacados en los hábitos de consumo, criterios de calidad y decisión de compra de carne en ciudadanos de la provincia de Buenos Aires, están relacionados con la edad y en menor medida con el sexo, lugar de residencia o la situación laboral. Las observaciones sugerirían que una buena oportunidad para el sector productor es trabajar en el desarrollo de productos “dirigidos” según los grupos etarios y sus preferencias. En relación con los aspectos de la sanidad, se pudo apreciar que la población usa prácticas en el hogar con elevado potencial de contaminación cruzada y proliferación de microorganismos en los alimentos. Frente a esto se destaca la importancia de los sectores científico y educativo en la necesidad de generar y transmitir información a la sociedad sobre hábitos adecuados de manipulación de alimentos especialmente en hogares.The development of meat producing sector is directly influenced by the concepts and criteria of the consumers. Numerous and diverse aspects are taken into account by consumers at the time of purchase, with appearance, freshness and product availability being the most important points. Knowledge the trends, concepts and willingness to purchase by consumers is allows the agroindustrial sector a better growth and development. The aim at study was to study the consumption, quality and health aspects of meat through a survey of Argentine consumers of meat. The data were collected in cities of the province of Buenos Aires. The survey was anonymous, voluntary and through a questionnaire arranged online. The information collected was analyzed by descriptive test according to: sex, age range, employment status and area of residence. The data indicated that the most outstanding features and trends in consumer habits, quality criteria and decision to purchase meat in citizens of the province of Buenos Aires, are related according to age and, to a lesser extent, sex, residence or employment situation. These observations suggest that would be a good opportunity for the producer’s development products orientated to particular age group public and their preferences. Health general aspects suggested it is important for scientific and educational sector generate and transmit more information to society about proper habits of food handling at home.Fil: Cáffaro Tommasiello, Estefanía Milagros. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ciencias Veterinarias. Departamento de Tecnologia y Calidad de los Alimentos; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; ArgentinaFil: Latorre, Maria Emilia. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ciencias Veterinarias. Departamento de Tecnologia y Calidad de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil; ArgentinaFil: Cepeda, Rosana Esther. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ciencias Exactas. Instituto Multidisciplinario sobre Ecosistemas y Desarrollo Sustentable. Grupo de Ecología Matemática; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; ArgentinaFil: Garitta, Lorena Garitta. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria. Departamento de Evaluación Sensorial de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Sosa, Miriam Patricia. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Purslow, Peter. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ciencias Veterinarias. Departamento de Tecnologia y Calidad de los Alimentos; Argentin

Proteomic biomarkers of beef colour

peer-reviewedBackground Implementation of proteomics over the last decade has been an important step toward a better understanding of the complex biological systems underlying the conversion of muscle to meat. These sophisticated analytical tools have helped to reveal the biochemical pathways involved in fresh meat colour and have identified key protein biomarkers. Scope and approach Until recently, there have been no detailed or critical studies on the role of protein biomarkers in determining meat colour. This review presents an integromics of recent muscle proteomic studies to investigate pathways and mechanisms of beef colour. A database was created from 13 independent proteomic-based studies including data on five muscles and a list of 79 proteins which were significantly correlated with colour traits. The database was subjected to a multistep analysis including Gene Ontology annotations, pathway analysis and literature mining. This report discusses the key protein biomarkers and the biological pathways associated with fresh beef colour. Biomarkers were prioritised by the frequency of identification and the need for future validation experiments is discussed. Key findings and conclusions This review identifies six pathways involved in beef colour including energy metabolism, heat shock and oxidative stress, myofibril structure, signalling, proteolysis and apoptosis. The data-mining of the list of the putative biomarkers showed that certain proteins, such as β-enolase (ENO3), Peroxiredoxin 6 (PRDX6), HSP27 (HSPB1), Phosphoglucomutase 1 (PGM1), Superoxide Dismutase [Cu-Zn] (SOD1) and μ-calpain (CAPN1) were consistently reported by multiple studies as being differentially expressed and having a significant role in beef colour. This integromics work proposes a list of 27 putative biomarkers of beef colour for validation using adapted high-throughput methods.FI

Controlled intermittent shortening contractions of a muscle-tendon complex: muscle fibre damage and effects on force transmission from a single head of rat EDL

This study was performed to examine effects of prolonged (3 h) intermittent shortening (amplitude 2 mm) contractions (muscles were excited maximally) of head III of rat extensor digitorum longus muscle (EDL III) on indices of muscle damage and on force transmission within the intact anterior crural compartment. Three hours after the EDL III exercise, muscle fibre damage, as assessed by immunohistochemical staining of structural proteins (i.e. dystrophin, desmin, titin, laminin-2), was found in EDL, tibialis anterior (TA) and extensor hallucis longus (EHL) muscles. The damaged muscle fibres were not uniformly distributed throughout the muscle cross-sections, but were located predominantly near the interface of TA and EDL muscles as well as near intra- and extramuscular neurovascular tracts. In addition, changes were observed in desmin, muscle ankyrin repeat protein 1, and muscle LIM protein gene expression: significantly (P < 0.01) higher (1.3, 45.5 and 2.3-fold, respectively) transcript levels compared to the contralateral muscles. Post-EDL III exercise, length-distal force characteristics of EDL III were altered significantly (P < 0.05): at high EDL III lengths, active forces decreased and the length range between active slack length and optimum length increased. For all EDL III lengths tested, proximal passive and active force of EDL decreased. The slope of the EDL III length-TA + EHL force curve decreased, which indicates a decrease of the degree of intermuscular interaction between EDL III and TA + EHL. It is concluded that prolonged intermittent shortening contractions of a single head of multi-tendoned EDL muscle results in structural damage to muscle fibres as well as altered force transmission within the compartment. A possible role of myofascial force transmission is discussed. © Springer 2005

The role of matrix metalloproteinases in muscle and adipose tissue development and meat quality: A review

Matrix metalloproteinases (MMPs) are a group of enzymes that degrade extracellular matrix components but are also important signaling molecules that regulate many biological processes including muscle, adipose and connective tissue development. Most recently it has been discovered that MMPs act as intracellular signaling molecules inducing gene expression and altering related proteins in the nucleus. Several single nucleotide polymorphisms of MMPs and their inhibitors are known to exist and most of the research on MMPs to date has focused on their activity in relation to human health and disease. Nevertheless there is a growing body of evidence identifying important roles of MMPs as regulators of myogenesis, fibrogenesis and adipogenesis. The aim of this review is to highlight the currently known functions of the MMPs that have a direct bearing on the deposition of meat components and their relationship with meat quality. Some central pathways by which these enzymes can affect the tenderness, the amount and type of fatty acids are highlighted.Fil: Christensen, Sara. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ciencias Veterinarias. Departamento de Tecnologia y Calidad de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Purslow, Peter. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ciencias Veterinarias. Departamento de Tecnologia y Calidad de los Alimentos; Argentin