Effects of Neck-Arm Restraint Suspension of Beef Carcasses on Meat Quality and Proteome of Different Muscles During Post-mortem Aging
文献类型： 外文期刊
第一作者： Cai, Wentao
作者： Cai, Wentao;Wen, Kaixin;Li, Junya;Li, Haipeng;Che, Leijie;Zhang, Haijun;Zhang, Yang
作者机构：
关键词： beef quality; carcass; neck-arm restraint suspension; TMT; proteomics
期刊名称：FRONTIERS IN NUTRITION （ 影响因子：6.59； 五年影响因子：6.873 ）
ISSN： 2296-861X
年卷期： 2021 年 8 卷
页码：
收录情况： SCI
摘要： Beef quality is the first deciding factor for consumers to consider before purchasing. The aim of this study was to evaluate the effects of suspension and aging time on beef quality. We compared the differences in pH, drip loss, cooking loss, color, shear force, myofibril fragmentation index (MFI), and electron microscope of three muscle tissues between Achilles tendon (AT) and neck-arm restraint (NR) suspensions during seven aging periods (days 0, 1, 2, 3, 7, 14, and 21) after slaughter using the carcasses of six Xinjiang brown cattle. We found that NR suspension could significantly increase the water loss rate and MFI, as well as reduce the shear force compared to AT suspension. The muscle fiber structure with NR suspension was more severely damaged. The proteomics of longissimus dorsi was checked for the post-mortem days 1, 7, and 14. We detected 50, 26, and 29 differentially expressed proteins between NR and AT suspension at post-mortem days 1, 7, and 14, respectively. These proteins were involved in metabolic and muscle structure associated pathways and contributed to a comprehensive understanding of suspension-dependent meat quality regulation by proteins in beef cattle. To conclude, NR suspension can accelerate the aging time of beef carcasses, which will reduce the cost of carcass suspension and bring more benefits in the beef industry.
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