We present a rapid system for predicting beef tenderness by mimicking the human tactile sense. The detection system includes a FS pressure sensor, a power supply conversion circuit, a signal amplifier and a box in whi...We present a rapid system for predicting beef tenderness by mimicking the human tactile sense. The detection system includes a FS pressure sensor, a power supply conversion circuit, a signal amplifier and a box in which the sample is mounted. A sample of raw Longissimus dorsi (LD) muscle is placed in the measuring box; then a rod connected to the pressure sensor is pressed into the beef sample to a given depth; the reaction force of the beef sample is measured and used to predict the tenderness. Sensory evaluation and Warner-Bratzler Shear Force (WBSF) evaluation of samples from the same LD muscle are used for comparison. The new detection system agrees with established procedure 95% of the time, and the time to test a sample is less than 5 minutes.展开更多
miRNAs are a class of small, single-stranded, non-coding RNAs that perform post-transcriptional repression of target genes by binding to 3＇ untranslated regions. Research has found that miRNAs involved in the regulat...miRNAs are a class of small, single-stranded, non-coding RNAs that perform post-transcriptional repression of target genes by binding to 3＇ untranslated regions. Research has found that miRNAs involved in the regulation of many metabolic processes. Here we uncovered that the beef quality of Angus cattle sharply diversified after acute stress. By performing miRNA microarray analysis, 13 miRNAs were significantly differentially expressed in stressed group compared to control group. Using a bioinformatics method, 135 protein-coding genes were predicted as the targets of significant differentially expressed miRNAs. Gene Ontology （GO） term and Ingenuity Pathway Analysis （IPA） mined that these target genes involved in some important pathways, which may have impact on meat quality and beef tenderness.展开更多
The objective of this study was to evaluate the eating qualities of Arsi, Borana, and Harar Cattle breeds in Ethiopia. A total of 39 bulls with age categories of <3, 4</span><span style="font-family:&...The objective of this study was to evaluate the eating qualities of Arsi, Borana, and Harar Cattle breeds in Ethiopia. A total of 39 bulls with age categories of <3, 4</span><span style="font-family:""> </span><span style="font-family:Verdana;">-</span><span style="font-family:""> </span><span style="font-family:Verdana;">6, and 7</span><span style="font-family:""> </span><span style="font-family:Verdana;">-</span><span style="font-family:""> </span><span style="font-family:Verdana;">9 years were used for the study. The bulls were purchased from mixed crop</span><span style="font-family:Verdana;">-</span><span style="font-family:Verdana;">livestock system</span><span style="font-family:Verdana;">s</span><span style="font-family:Verdana;"> (Arsi and Harar) and Ranch (Borana) and slaughtered to evaluate the eating quality. WBSF devi</span><span style="font-family:Verdana;">c</span><span style="font-family:Verdana;">e was used to evaluate instrumental tenderness while sensory panel testing was used to evaluate sensory tenderness, juiciness and flavor. The color of the meat was evaluated using Hunter Lab Mini Scan EZ while water holding capacity was evaluated using filter papers. A complete randomized design was used for the study. Breed significantly affected (P</span><span style="font-family:""> </span><span style="font-family:Verdana;"><</span><span style="font-family:""> </span><span style="font-family:Verdana;">0.0001) instrumental tenderness with beef from Harar and Boran bulls were very tender (18.55</span><span style="font-family:""> </span><span style="font-family:Verdana;">±</span><span style="font-family:""> </span><span style="font-family:Verdana;">5.34, 20.34 ±</span><span style="font-family:""> </span><span style="font-family:Verdana;">4.06N, respectively) while beef from Arsi bulls intermediate in tenderness (40.60</span><span style="font-family:""> </span><span style="font-family:Verdana;">± 0.51N). Beef from all age group of Harar and Boran breeds were very tender while beef from </span><span style="font-family:Verdana;">the </span><span style="font-family:Verdana;">Arsi breed w</span><span style="font-family:Verdana;">as</span><span style="font-family:Verdana;"> very tender for age <</span><span style="font-family:""> </span><span style="font-family:Verdana;">3 years, intermediate for 4</span><span style="font-family:""> </span><span style="font-family:Verdana;">-</span><span style="font-family:""> </span><span style="font-family:Verdana;">6 and tough for age group ></span><span style="font-family:""> </span><span style="font-family:Verdana;">7</span><span style="font-family:""> </span><span style="font-family:""><span style="font-family:Verdana;">years of age. Flavor and juiciness was </span><span style="font-family:Verdana;">significantly (P</span></span><span style="font-family:""> </span><span style="font-family:Verdana;"><</span><span style="font-family:""> </span><span style="font-family:Verdana;">0.05) affected by breed. Flavor from Harar and Boran</span><span style="font-family:Verdana;"> breeds were moderately liked while flavor from Arsi was liked slightly. Beef from Boran breed was ranked juicier than beef from Harar and Arsi breed. Borana (<3 years) beef was higher (P</span><span style="font-family:""> </span><span style="font-family:Verdana;"><</span><span style="font-family:""> </span><span style="font-family:""><span style="font-family:Verdana;">0.05) in lightness (L*) than Arsi and Harar indicating more quality beef from Borana breed. From the study it was concluded that Arsi bulls older than four years of age produced tougher beef suggesting the use of this breed for beef at early age while beef from Borana </span><span style="font-family:Verdana;">and Harar breed can be used to 9 years of age as they produce very</span></span><span style="font-family:""> </span><span style="font-family:Verdana;">tender</span><span style="font-family:Verdana;"> meat.展开更多
为揭示宰后成熟过程中过氧化物还原酶6(peroxiredoxin 6,Prdx6)的非钙依赖型磷脂酶A2活性(calciumindependentphospholipase A2,iPLA2)对牛肉嫩化的影响及其内在作用机制,进一步探究Prdx6作为生物标志物在牛肉嫩化中的具体作用。测定宰...为揭示宰后成熟过程中过氧化物还原酶6(peroxiredoxin 6,Prdx6)的非钙依赖型磷脂酶A2活性(calciumindependentphospholipase A2,iPLA2)对牛肉嫩化的影响及其内在作用机制,进一步探究Prdx6作为生物标志物在牛肉嫩化中的具体作用。测定宰后成熟过程中肌原纤维蛋白粒径以观察肌原纤维蛋白的降解情况,并通过串联质量标签标记定量蛋白质组学技术探究其内在差异蛋白质的变化。结果表明,使用Prdx6的iPLA2活性抑制剂MJ33孵育牛肉24 h可促进肌原纤维蛋白的降解。通过蛋白质组学分析在Con vs G0组(0 h未经孵育)、MJ33 vs G0组和MJ33 vs Con组中共鉴定出336个差异蛋白质,其中表达差异核心蛋白质为PRDX6、SOD1、GPX1和PARK7,差异蛋白质主要富集在糖酵解、细胞凋亡信号通路和细胞骨架蛋白质上,且主要位于细胞质中,但是抑制Prdx6的iPLA2活性的处理组与对照组相比,差异蛋白质主要集中在细胞质和细胞膜上。差异蛋白质之间存在互作机制,互作差异蛋白质主要富集在细胞抗氧化、核糖体调节蛋白质合成和磷脂功能上。表明抑制Prdx6的iPLA2活性可能通过介导膜功能、能量代谢和细胞凋亡对肌原纤维蛋白的降解产生影响,最终加速牛肉的嫩化。展开更多
基金supported by the Key Project of Science and Technology Foundations of Jilin Province of China (Grant No.20060217)the Research Foundation for the Talents by the People's Government of Jilin Province
文摘We present a rapid system for predicting beef tenderness by mimicking the human tactile sense. The detection system includes a FS pressure sensor, a power supply conversion circuit, a signal amplifier and a box in which the sample is mounted. A sample of raw Longissimus dorsi (LD) muscle is placed in the measuring box; then a rod connected to the pressure sensor is pressed into the beef sample to a given depth; the reaction force of the beef sample is measured and used to predict the tenderness. Sensory evaluation and Warner-Bratzler Shear Force (WBSF) evaluation of samples from the same LD muscle are used for comparison. The new detection system agrees with established procedure 95% of the time, and the time to test a sample is less than 5 minutes.
基金supported by Maryland Agricultural Experiment Station and Jorgensen Endowment Funds
文摘miRNAs are a class of small, single-stranded, non-coding RNAs that perform post-transcriptional repression of target genes by binding to 3＇ untranslated regions. Research has found that miRNAs involved in the regulation of many metabolic processes. Here we uncovered that the beef quality of Angus cattle sharply diversified after acute stress. By performing miRNA microarray analysis, 13 miRNAs were significantly differentially expressed in stressed group compared to control group. Using a bioinformatics method, 135 protein-coding genes were predicted as the targets of significant differentially expressed miRNAs. Gene Ontology （GO） term and Ingenuity Pathway Analysis （IPA） mined that these target genes involved in some important pathways, which may have impact on meat quality and beef tenderness.
文摘The objective of this study was to evaluate the eating qualities of Arsi, Borana, and Harar Cattle breeds in Ethiopia. A total of 39 bulls with age categories of <3, 4</span><span style="font-family:""> </span><span style="font-family:Verdana;">-</span><span style="font-family:""> </span><span style="font-family:Verdana;">6, and 7</span><span style="font-family:""> </span><span style="font-family:Verdana;">-</span><span style="font-family:""> </span><span style="font-family:Verdana;">9 years were used for the study. The bulls were purchased from mixed crop</span><span style="font-family:Verdana;">-</span><span style="font-family:Verdana;">livestock system</span><span style="font-family:Verdana;">s</span><span style="font-family:Verdana;"> (Arsi and Harar) and Ranch (Borana) and slaughtered to evaluate the eating quality. WBSF devi</span><span style="font-family:Verdana;">c</span><span style="font-family:Verdana;">e was used to evaluate instrumental tenderness while sensory panel testing was used to evaluate sensory tenderness, juiciness and flavor. The color of the meat was evaluated using Hunter Lab Mini Scan EZ while water holding capacity was evaluated using filter papers. A complete randomized design was used for the study. Breed significantly affected (P</span><span style="font-family:""> </span><span style="font-family:Verdana;"><</span><span style="font-family:""> </span><span style="font-family:Verdana;">0.0001) instrumental tenderness with beef from Harar and Boran bulls were very tender (18.55</span><span style="font-family:""> </span><span style="font-family:Verdana;">±</span><span style="font-family:""> </span><span style="font-family:Verdana;">5.34, 20.34 ±</span><span style="font-family:""> </span><span style="font-family:Verdana;">4.06N, respectively) while beef from Arsi bulls intermediate in tenderness (40.60</span><span style="font-family:""> </span><span style="font-family:Verdana;">± 0.51N). Beef from all age group of Harar and Boran breeds were very tender while beef from </span><span style="font-family:Verdana;">the </span><span style="font-family:Verdana;">Arsi breed w</span><span style="font-family:Verdana;">as</span><span style="font-family:Verdana;"> very tender for age <</span><span style="font-family:""> </span><span style="font-family:Verdana;">3 years, intermediate for 4</span><span style="font-family:""> </span><span style="font-family:Verdana;">-</span><span style="font-family:""> </span><span style="font-family:Verdana;">6 and tough for age group ></span><span style="font-family:""> </span><span style="font-family:Verdana;">7</span><span style="font-family:""> </span><span style="font-family:""><span style="font-family:Verdana;">years of age. Flavor and juiciness was </span><span style="font-family:Verdana;">significantly (P</span></span><span style="font-family:""> </span><span style="font-family:Verdana;"><</span><span style="font-family:""> </span><span style="font-family:Verdana;">0.05) affected by breed. Flavor from Harar and Boran</span><span style="font-family:Verdana;"> breeds were moderately liked while flavor from Arsi was liked slightly. Beef from Boran breed was ranked juicier than beef from Harar and Arsi breed. Borana (<3 years) beef was higher (P</span><span style="font-family:""> </span><span style="font-family:Verdana;"><</span><span style="font-family:""> </span><span style="font-family:""><span style="font-family:Verdana;">0.05) in lightness (L*) than Arsi and Harar indicating more quality beef from Borana breed. From the study it was concluded that Arsi bulls older than four years of age produced tougher beef suggesting the use of this breed for beef at early age while beef from Borana </span><span style="font-family:Verdana;">and Harar breed can be used to 9 years of age as they produce very</span></span><span style="font-family:""> </span><span style="font-family:Verdana;">tender</span><span style="font-family:Verdana;"> meat.
文摘为揭示宰后成熟过程中过氧化物还原酶6(peroxiredoxin 6,Prdx6)的非钙依赖型磷脂酶A2活性(calciumindependentphospholipase A2,iPLA2)对牛肉嫩化的影响及其内在作用机制,进一步探究Prdx6作为生物标志物在牛肉嫩化中的具体作用。测定宰后成熟过程中肌原纤维蛋白粒径以观察肌原纤维蛋白的降解情况,并通过串联质量标签标记定量蛋白质组学技术探究其内在差异蛋白质的变化。结果表明,使用Prdx6的iPLA2活性抑制剂MJ33孵育牛肉24 h可促进肌原纤维蛋白的降解。通过蛋白质组学分析在Con vs G0组(0 h未经孵育)、MJ33 vs G0组和MJ33 vs Con组中共鉴定出336个差异蛋白质,其中表达差异核心蛋白质为PRDX6、SOD1、GPX1和PARK7,差异蛋白质主要富集在糖酵解、细胞凋亡信号通路和细胞骨架蛋白质上,且主要位于细胞质中,但是抑制Prdx6的iPLA2活性的处理组与对照组相比,差异蛋白质主要集中在细胞质和细胞膜上。差异蛋白质之间存在互作机制,互作差异蛋白质主要富集在细胞抗氧化、核糖体调节蛋白质合成和磷脂功能上。表明抑制Prdx6的iPLA2活性可能通过介导膜功能、能量代谢和细胞凋亡对肌原纤维蛋白的降解产生影响,最终加速牛肉的嫩化。
