Changes in Physical Meat Traits, Protein Solubility, and the Microstructure of Different Beef Muscles during Post-Mortem Aging
This study was performed to compare the differences in pH, myofibril fragmentation index (MFI), total protein solubility (TPS), sarcoplasmic protein solubility (SPS), myofibrillar protein solubility (MPS), and the microstructure of seven beef muscles during aging. From the six beef carcasses of Xinj...
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MDPI AG
2020-06-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/6/806 |
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| author | Yong-Hong Feng Song-Shan Zhang Bao-Zhong Sun Peng Xie Kai-Xin Wen Chen-Chen Xu |
| author_facet | Yong-Hong Feng Song-Shan Zhang Bao-Zhong Sun Peng Xie Kai-Xin Wen Chen-Chen Xu |
| author_sort | Yong-Hong Feng |
| collection | DOAJ |
| description | This study was performed to compare the differences in pH, myofibril fragmentation index (MFI), total protein solubility (TPS), sarcoplasmic protein solubility (SPS), myofibrillar protein solubility (MPS), and the microstructure of seven beef muscles during aging. From the six beef carcasses of Xinjiang brown cattle, a total of 252 samples from <i>semitendinosus</i> (ST), <i>longissimus thoracis</i> (LT), <i>rhomboideus</i> (RH), <i>gastrocnemius</i> (GN), <i>infraspinatus</i> (IN), <i>psoas major</i> (PM), and <i>biceps femoris</i> (BF) muscles were collected, portioned, and assigned to six aging periods (1, 3, 7, 9, 11, and 14 day/s) and 42 samples were used per storage period. IN muscle showed the highest pH (<i>p</i> < 0.05) from 1 to 14 days and the lowest TPS (<i>p</i> < 0.01) from 9 to 14 days with respect to the other muscles. Moreover, the changes in IN were further supported by transmission electron microscopy due to the destruction of the myofibril structure. The highest value of MFI was tested in ST muscle from 7 to 14 days. The total protein solubility in PM, RH, and GN muscles were not affected (<i>p</i> > 0.05) as the aging period increased. The lowest TPS was found in the RH muscle on day 1, 3, and 7 and in the IN muscle on day 9, 11, and 14. The pH showed negative correlations with the MFI, TPS, and MPS (<i>p</i> < 0.01). The results suggest that changes in protein solubility and muscle fiber structure are related to muscle location in the carcass during aging. These results provide new insights to optimize the processing and storage of different beef muscles and enhance our understanding of the biological characteristics of Xinjiang brown cattle muscles. |
| first_indexed | 2024-03-10T19:03:32Z |
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| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T19:03:32Z |
| publishDate | 2020-06-01 |
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| record_format | Article |
| series | Foods |
| spelling | doaj.art-c123ed9317b047e6ac273108f1f96f9d2023-11-20T04:18:56ZengMDPI AGFoods2304-81582020-06-019680610.3390/foods9060806Changes in Physical Meat Traits, Protein Solubility, and the Microstructure of Different Beef Muscles during Post-Mortem AgingYong-Hong Feng0Song-Shan Zhang1Bao-Zhong Sun2Peng Xie3Kai-Xin Wen4Chen-Chen Xu5Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100093, ChinaInstitute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100093, ChinaInstitute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100093, ChinaInstitute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100093, ChinaInstitute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100093, ChinaInstitute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100093, ChinaThis study was performed to compare the differences in pH, myofibril fragmentation index (MFI), total protein solubility (TPS), sarcoplasmic protein solubility (SPS), myofibrillar protein solubility (MPS), and the microstructure of seven beef muscles during aging. From the six beef carcasses of Xinjiang brown cattle, a total of 252 samples from <i>semitendinosus</i> (ST), <i>longissimus thoracis</i> (LT), <i>rhomboideus</i> (RH), <i>gastrocnemius</i> (GN), <i>infraspinatus</i> (IN), <i>psoas major</i> (PM), and <i>biceps femoris</i> (BF) muscles were collected, portioned, and assigned to six aging periods (1, 3, 7, 9, 11, and 14 day/s) and 42 samples were used per storage period. IN muscle showed the highest pH (<i>p</i> < 0.05) from 1 to 14 days and the lowest TPS (<i>p</i> < 0.01) from 9 to 14 days with respect to the other muscles. Moreover, the changes in IN were further supported by transmission electron microscopy due to the destruction of the myofibril structure. The highest value of MFI was tested in ST muscle from 7 to 14 days. The total protein solubility in PM, RH, and GN muscles were not affected (<i>p</i> > 0.05) as the aging period increased. The lowest TPS was found in the RH muscle on day 1, 3, and 7 and in the IN muscle on day 9, 11, and 14. The pH showed negative correlations with the MFI, TPS, and MPS (<i>p</i> < 0.01). The results suggest that changes in protein solubility and muscle fiber structure are related to muscle location in the carcass during aging. These results provide new insights to optimize the processing and storage of different beef muscles and enhance our understanding of the biological characteristics of Xinjiang brown cattle muscles.https://www.mdpi.com/2304-8158/9/6/806beef muscleprotein solubilitymyofibril fragmentationmicrostructureaging |
| spellingShingle | Yong-Hong Feng Song-Shan Zhang Bao-Zhong Sun Peng Xie Kai-Xin Wen Chen-Chen Xu Changes in Physical Meat Traits, Protein Solubility, and the Microstructure of Different Beef Muscles during Post-Mortem Aging Foods beef muscle protein solubility myofibril fragmentation microstructure aging |
| title | Changes in Physical Meat Traits, Protein Solubility, and the Microstructure of Different Beef Muscles during Post-Mortem Aging |
| title_full | Changes in Physical Meat Traits, Protein Solubility, and the Microstructure of Different Beef Muscles during Post-Mortem Aging |
| title_fullStr | Changes in Physical Meat Traits, Protein Solubility, and the Microstructure of Different Beef Muscles during Post-Mortem Aging |
| title_full_unstemmed | Changes in Physical Meat Traits, Protein Solubility, and the Microstructure of Different Beef Muscles during Post-Mortem Aging |
| title_short | Changes in Physical Meat Traits, Protein Solubility, and the Microstructure of Different Beef Muscles during Post-Mortem Aging |
| title_sort | changes in physical meat traits protein solubility and the microstructure of different beef muscles during post mortem aging |
| topic | beef muscle protein solubility myofibril fragmentation microstructure aging |
| url | https://www.mdpi.com/2304-8158/9/6/806 |
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