Frontal UV-visible fluorescence polarization measurement for bovine meat ageing assessment.

Among the techniques based on light interactions with biological tissues, fluorescence polarization offers a selective means of characterizing the organization of biological tissues. This paper presents a methodology for investigating the fluorescence polarization of muscle tissues in to obtain structural information, and specifically the structural modifications caused by meat ageing. A theoretical model of fluorescence anisotropy based on geometrical distribution and properties of tryptophan, the major fluorophore in muscle tissues, is proposed.

Effects of polymorphisms in the calpastatin and μ-calpain genes on meat tenderness in 3 French beef breeds.

The objectives of the study were to evaluate allelic frequencies and to test the association of polymorphisms in the calpastatin (CAST) and µ-calpain (CAPN1) genes with meat tenderness in 3 French beef breeds. A total of 1,114 Charolais, 1,254 Limousin, and 981 Blonde d'Aquitaine purebred young bulls were genotyped for 3 SNP in the CAST gene and 4 SNP in the CAPN1 gene. Two of these markers, 1 in each gene, can be found in Australian or American commercial genetic tests.

Front-face fluorescence spectroscopy as a tool to classify seven bovine muscles according to their chemical and rheological characteristics.

Potential of front-face fluorescence spectroscopy was evaluated to classify muscles according to their chemical and rheological characteristics. Seven bovine muscles (Semitendinosus, Semimembranosus, Tensor fasciae latae, Rectus abdominis, Longissimus thoracis et lumborum, Triceps branchii and Infraspinatus) were taken from 14 animals of the Charolais breed. Chemical characteristics and rheological properties of the meat were determined including dry matter, fat, collagen, protein, peak load, energy required to rupture and cooking loss.

The two mutations, Q204X and nt821, of the myostatin gene affect carcass and meat quality in young heterozygous bulls of French beef breeds.

The availability of genetic tests to detect different mutations in the myostatin gene allows the identification of heterozygous animals and would warrant the superiority of these animals for slaughter performance if this superiority is confirmed. Thus, 2 mutations of this gene, Q204X and nt821, were studied in 3 French beef breeds in the program Qualvigène. This work was done with 1,114 Charolais, 1,254 Limousin, and 981 Blonde d'Aquitaine young bulls from, respectively, 48, 36, and 30 sires and slaughtered from 2004 to 2006.

Proteome changes during meat aging in tough and tender beef suggest the importance of apoptosis and protein solubility for beef aging and tenderization.

Within a population of Charolais young bulls, two extreme groups of longissimus thoracis muscle samples, classified according to Warner-Bratzler shear force (WBSF) of 55 degrees C grilled meat, were analyzed by 2D-electrophoresis. Muscle analyses were performed on 4 bulls of the "tender" group (WBSF=27.7+/-4.

Collagen contribution to meat toughness: Theoretical aspects.

One of the major changes in connective tissues during heating is the transformation of the quasi-crystalline structure of collagen into a random-like structure. This molecular change induces a shortening of these tissues and gives them a rubber-like behaviour. In this state, their mechanical properties are dependent on the total number of cross-linked chains present per volume, which can be estimated from the number and the functionality of each cross-link present in the sample.

Sarcomere length determination using front-face fluorescence polarization.

Tryptophan is the major intrinsic fluorophore in muscle and is a constituent of proteins that have two preferential alignments both parallel and perpendicular to muscle fibre direction. A simple theoretical model and an experimental method based on front-face fluorescence polarization technique for tryptophan fluorescence anisotropy measurements were used for the estimation of post-rigor sarcomere length in beef in the range 1.6-3.

Dielectric behavior of beef meat in the 1-1500kHz range: Simulation with the Fricke/Cole-Cole model.

The electrical properties of biological tissues have been researched for many years. Impedance measurements observed with increasing frequencies are mainly attributed to changes in membrane conductivity and ion and charged-molecule mobility (mainly Na(+), K(+), CL(-) ions). Equivalent circuits with passive electrical components are frequently used as a support model for presentation and analyses of the behavior of tissues submitted to electrical fields.

A theoretical approach of the relationships between collagen content, collagen cross-links and meat tenderness.

This work concerns the relationship between meat tenderness and the rubber-like properties, i.e. pressure and elastic modulus, that endomysium and perimysium connective tissues develop when meat has been heated to a temperature above which collagen contracts.

Serine peptidase inhibitors, the best predictor of beef ageing amongst a large set of quantitative variables.

For consumers, tenderness is the most important sensory attribute of beef meat and, though to a lesser extent, of pork. Tenderness is therefore by far the most common cause of its unacceptability. The major challenge for the beef industry is to evaluate the toughness of the meat as soon as possible after death.

A simple cryogenic holder for tensile testing of soft biological tissues.

To overcome the difficulty of gripping soft biological materials for tensile test, a simple inexpensive cryogenic holder was developed which allows rapid (3 min) preparation of samples. It is made of 6 parts, built in a bakelite cloth, which is an excellent thermal isolant, and is used with rectangular (8x10(-2)x10(-2)x10(-2)m) samples. The holder with the sample inside is completely immersed in liquid nitrogen for 50 s.

Effect of cooking temperature and cooking time on Warner-Bratzler tenderness measurement and collagen content in rabbit meat.

The effects of cooking temperature (50-90 °C) and time (10-120 min) on Warner-Bratzler (WB) tenderness measurement of longissimus lumborum (LL) muscle in 70-day-old rabbits were investigated. Cooking losses, total collagen content and collagen solubility of LL muscle were measured in parallel. Increasing cooking temperature caused a four-phase effect on WB measurement.

Electrical impedance and tenderisation in bovine meat.

The electrical properties and the muscle fibre mechanical resistance of different beef muscles were measured between 1 and 14 days post-mortem. Electrical measurements used different electrode types working by contact with or penetration of muscle. Measurements from the different electrode types were strongly correlated (0.

Relationships between muscle characteristics and meat quality traits of young Charolais bulls.

Charolais bull calves (106) were used to study the variability in meat quality attributes in relation to the variability in muscle characteristics in the Longissimus thoracis (LT) muscle. The variability in traits was adjusted either to constant age or constant weight at slaughter and thus originated only from differences between animals born, reared and fattened in the same location. The following meat quality attributes were measured: the strength of the myofibrillar resistance to a 20% compression strain measured on the raw meat 2, 7 and 21 days post mortem; and taste panel scores of tenderness (initial and overall), flavour and juiciness of steaks grilled to a 55°C core temperature 6 or 15 days post-mortem.

Assessment of breed type and ageing time effects on beef meat quality using two different texture devices.

Forty-two male yearlings were used to assess the influence of breed type and ageing time on beef texture. Samples of the M. longissimus dorsi of four breed types [double muscled (DM), dual purpose (Brown Swiss, BS), fast growth (FG) and unimproved type (UT)] were aged for 1, 3, 7, 10, 14 or 21 days at 4°C and frozen at -18°C until analysed.

Modelling the effect of sarcomere length on collagen thermal shortening in cooked meat: consequence on meat toughness.

Normal and contracted pieces of Semimembranosus and Longissimus Dorsi muscles from cull cows were cooked for 90 min at temperatures up to 80°C. For both muscles, at 50°C the normal samples have higher breaking stress than contracted samples. The breaking stress of normal samples decreases at 55°C.

Correlations between successive measurements of myofibrillar resistance of raw Longissimus dorsi muscle during ageing.

The feasibility of meat classification soon after rigor, based on an ageing criterion, was investigated with a view to obtain sets of regularly aged meat as well as to optimize storage. Muscle fibre resistance was measured on the m. longissimus dorsi of 45 heifers on days 1, 2, 8 and 14, and the resistance values obtained on different days were correlated.

Meat quality traits in the emu (Dromaius novaehollandiae) as affected by muscle type and animal age.

Meat quality traits were determined in the major muscles of the emu (Dromaius novaehollandiae) at different slaughter ages (6, 10, 14, 17 or ≥20 months). A mean ultimate pH value of 5.5 was reached within around 3 h post mortem, but this value was 6.

Predicting variability of ageing and toughness in beef M. Longissimus lumborum et thoracis.

The object of this study was to determine muscle characteristics which might predict meat toughness. Eleven Charolais cattle were slaughtered at approximately 26 months of age and the Longissimus lumborum et thoracis muscle was taken 1 hr post mortem and stored at 12 °C for 24 hr and then at 4 °C. The average half-life for ageing in these raw muscles was 4.

[Anticardiolipin antibodies, cerebral ischemia and adrenal hemorrhage in a newborn infant].

Background: Anticardiolipin antibodies, usually associated with vascular thrombosis in systemic lupus erythematosus, have been recently found associated with strokes in childhood, and acute adrenal hemorrhage in the adult.

Case Report: A 3 day-old fullterm newborn suffering from cerebrovascular ischemia and bilateral massive hemorrhage was found to have anticardiolipin antibodies detected during the neonatal period and 7 months later. There was no evidence of pathology in the mother or perinatal asphyxia.

Mechanical properties of meat.

Determination of meat mechanical properties is still usually performed under empirical conditions, using tests which have been developed many years ago. This paper discusses the limitations of these methods. It also reviews recently developed research which has been focused on a more analytical approach to mechanical tests performed in closely controlled conditions.

Theoretical strain ranges in raw meat.

Rheological data obtained in a compression test of raw meat samples are expressed on the basis of actual meat length ratio which takes into account pre-rigor strains, during contraction or stretching, and post-rigor strains occurring during post-rigor contraction or during the compression test. The relationship between the deformation of collagenous fibres and that of meat sample gives the critical compression ratio at which the collagenous fibres undergo tension. A theoretical curve is given to explain the variation in the critical compression ratio with initial state of sample.