Journal of Animal and Veterinary Advances

Year: 2012
Volume: 11
Issue: 13
Page No. 2301 - 2306

Protein Changes in Longissimus Dorsi Muscle of Chinese Yellow Crossbred Bulls as a Result of Electrical Stimulation

Authors : Jin Shen, Nan Li, Yanwei Mao, Yimin Zhang and Xin Luo

References

Bauman, D.E., D.E. Dekay, D.L. Ingle and R.E. Brown, 2002. Effect of glycerol and glucose additions on lipogenesis from acetate in rat and cow mammary tissue. Comp. Biochem. Physiol. B, 43: 479-486.
PubMed  |  

Bernevic, B., B.A. Petre, D. Galetskiy, C. Werner, M. Wicke, K. Schellander and M. Przybylski, 2011. Degradation and oxidation postmortem of myofibrillar proteins in porcine skeleton muscle revealed by high resolution mass spectrometric proteome analysis. Int. J. Mass Spectrom., 305: 217-227.
CrossRef  |  

Bjarnadottir, S.G., K. Hollung, E.M. Faergestad and E. Veiseth-Kent, 2010. Proteome changes in bovine longissimus thoracis muscle during the first 48 h postmortem: Shifts in energy status and myofibrillar stability. J. Agric. Food Chem., 58: 7408-7414.
CrossRef  |  PubMed  |  Direct Link  |  

Bjarnadottir, S.G., K. Hollung, M. Hoy and E. Veiseth-Kent, 2011. Proteome changes in the insoluble protein fraction of bovine Longissimus dorsi muscle as a result of low-voltage electrical stimulation. Meat Sci., 89: 143-149.
CrossRef  |  PubMed  |  Direct Link  |  

Bouley, J., C. Chambon and B. Picard, 2004. Mapping of bovine skeletal muscle proteins using two-dimensional gel electrophoresis and mass spectrometry. Proteomics, 4: 1811-1824.
CrossRef  |  PubMed  |  

Davey, C.L., K.V. Gilbert and W.A. Carse, 1976. Carcass electrical-stimulation to prevent cold shortening toughness in beef. New Zealand J. Agric. Res., 19: 13-18.

Doumit, M.E. and M. Koohmaraie, 1999. Immunoblot analysis of calpastatin degradation: Evidence for cleavage by calpain in postmortem muscle. J. Anim. Sci., 77: 1467-1473.
PubMed  |  

Dransfield, E., D.J. Etherington and M.A.J. Taylor, 1992. Modeling postmortem tenderization. 2. Enzyme changes during storage of electrically stimulated and non-stimulated beef. Meat Sci., 31: 75-84.

Dransfield, E., D.K. Wakefield and I.D. Parkman, 1992. Modeling postmortem tenderization. 1. Texture of electrically stimulated and non-stimulated beef. Meat Sci., 31: 57-73.

Eilers, J.D., J.D. Tatum, J.B. Morgan and G.C. Smith, 1996. Modification of early postmortem muscle pH and use of postmortem aging to improve beef tenderness. J. Anim. Sci., 74: 790-798.
PubMed  |  Direct Link  |  

Enriquez-Flores, S., A. Rodriguez-Romero, G. Hernandez-Alcantara, I. De la Mora-De la Mora and P. Gutierrez-Castrellon et al., 2008. Species-specific inhibition of Giardia lamblia triosephosphate isomerase by localized perturbation of the homodimer. Mol. Biochem. Parasitol., 157: 179-186.
PubMed  |  

Fabiansson, S. and A.L. Reutersward, 1986. Low-voltage electrical-stimulation and post-mortem energy-metabolism in beef. Meat Sci., 12: 205-223.
CrossRef  |  

Ferguson, D.M., S.T. Jiang, H. Hearnshaw, S.R. Rymill and J.M. Thompson, 2000. Effect of electrical stimulation on protease activity and tenderness of M-longissimus from cattle with different proportions of Bos indicus content. Meat Sci., 55: 265-272.
PubMed  |  

Geay, Y., D. Bauchart, J.F. Hocquette and J. Culioli, 2001. Effect of nutritional factors on biochemical, structural and metabolic characteristics of muscles in ruminants, consequences on dietetic value and sensorial qualities of meat. Reprod. Nutr. Dev., 41: 1-26.
PubMed  |  

Geesink, G.H., M.H.D. Mareko, J.D. Morton and R. Bickerstaffe, 2001. Electrical stimulation-When more is less. Meat Sci., 57: 145-151.
CrossRef  |  

Ho, C.Y, M.H. Stromer, G. Rouse and R.M. Robson, 1997. Effects of electrical stimulation and postmortem storage on changes in titin, nebulin, desmin, troponin-T and muscle ultrastructure in Bos indicus crossbred cattle. J. Anim. Sci., 75: 366-376.
PubMed  |  

Ho, C.Y., M.H. Stromer and R.M. Robson, 1996. Effect of electrical stimulation on postmortem titin, nebulin, desmin and troponin-T degradation and ultrastructural changes in bovine longissimus muscle. J. Anim. Sci., 74: 1563-1575.
PubMed  |  

Hocquette, J.F., R.I. Richardson, S. Prache, F. Medale, G. Duffy and N.D. Scollan, 2010. The future trends for research on quality and safety of animal products. Ital. J. Anim. Sci., 4: 49-72.
Direct Link  |  

Hollung, K., E. Veiseth, X. Jia, E.M. Frgestad and K.I. Hildrum, 2007. Application of proteomics to understand the molecular mechanisms behind meat quality. Meat Sci., 77: 97-104.
CrossRef  |  

Huang, J. and N.E. Forsberg, 1998. Role of calpain in skeletal-muscle protein degradation. Proc. Natl. Acad. Sci., 95: 12100-12105.
Direct Link  |  

Hwang, I.H. and J.M. Thompson, 2001. The effect of time and type of electrical stimulation on the calpain system and meat tenderness in beef longissimus dorsi muscle. Meat Sci., 58: 135-144.
CrossRef  |  

Jia, X.H., M. Ekman, H. Grove, E.M. Faergestad, L. Aass, K.I. Hildrum and K. Hollung, 2007. Proteome changes in bovine longissimus thoracis muscle during the early postmortem storage period. J. Proteome Res., 6: 2720-2731.
PubMed  |  

Kim, N.K., S. Cho, S.H. Lee, H.R. Park and C.S. Lee et al., 2008. Proteins in longissimus muscle of Korean native cattle and their relationship to meat quality. Meat Sci., 80: 1068-1073.
CrossRef  |  PubMed  |  

Kondos, A.C. and D.G. Taylor, 1987. Effect of electrical-stimulation and temperature on biochemical-changes in beef muscle. Meat Sci., 19: 207-216.
CrossRef  |  

Koohmaraie, M., 1996. Biochemical factors regulating the toughening and tenderization processes of meat. Meat Sci., 43: 193-201.
CrossRef  |  

Kwasiborski, A., T. Sayd, C. Chambon, V. Sante-Lhoutellier, D. Rocha and C. Terlouw, 2008. Pig Longissimus lumborum proteome: Part II: Relationships between protein content and meat quality. Meat Sci., 80: 982-996.
PubMed  |  

Lametsch, R., A. Karlsson, K. Rosenvold, H.J. andersen, P. Roepstorff and E. Bendixen, 2003. Postmortem proteome changes of porcine muscle related to tenderness. J. Agric. Food Chem., 51: 6992-6997.
PubMed  |  

Lametsch, R., P. Roepstorff and E. Bendixen, 2002. Identification of protein degradation during post-mortem storage of pig meat. J. Agric. Food Chem., 50: 5508-5512.
CrossRef  |  

Li, C.B., Y.J. Chen, X.L. Xu, M. Huang, T.J. Hu and G.H. Zhou, 2006. Effects of low-voltage electrical stimulation and rapid chilling on meat quality characteristics of Chinese Yellow crossbred bulls. Meat Sci., 72: 9-17.
CrossRef  |  

Lonergan, H.E., W. Zhang and S.M. Lonergan, 2010. Biochemistry of postmortem muscle-Lessons on mechanisms of meat tenderization. Meat Sci., 86: 184-195.
CrossRef  |  PubMed  |  Direct Link  |  

Luo, X., Y. Zhu and G.H. Zhou, 2008. Electron microscopy of contractile bands in low voltage electrical stimulation beef. Meat Sci., 80: 948-951.
CrossRef  |  PubMed  |  

Maltin, C., D. Balcerzak, R. Tilley and M. Delday, 2003. Determinants of meat quality: Tenderness. Proc. Nutr. Soc., 62: 337-347.
CrossRef  |  PubMed  |  Direct Link  |  

O'Halloran, G.R., D.J. Troy and D.J. Buckley, 1997. The relationship between early post-mortem pH and the tenderization of beef muscles. Meat Sci., 45: 239-251.
CrossRef  |  

Olsson, U., C. Hertzman and E. Tornburg, 1994. The influence of low temperature, type of muscle and electrical stimulation on the course of rigor mortis, ageing and tenderness of beef muscles. Meat Sci., 37: 115-131.
PubMed  |  

Ouali, A., 1990. Meat tenderization: Possible causes and mechanisms. A review. J. Muscle Foods, 1: 129-165.
CrossRef  |  

Polidori, P., S. Lee, R.G. Kauffman and B.B. Marsh, 1999. Low voltage electrical stimulation of lamb carcasses: Effects on meat quality. Meat Sci., 53: 179-182.
CrossRef  |  

Poso, A.R. and E. Puolanne, 2005. Carbohydrate metabolism in meat animals. Meat Sci., 70: 423-434.
CrossRef  |  

Rhee, M.S., Y.C. Ryu, J.Y. Imm and B.C. Kim, 2000. Combination of low voltage electrical stimulation and early postmortem temperature conditioning on degradation of myofibrillar proteins in Korean native cattle (Hanwoo). Meat Sci., 55: 391-396.
CrossRef  |  

Smulders, F.J.M., G. Eikelenboom and J.G. Vanlogtestijn, 1986. The effect of electrical stimulation on the quality of 3 bovine muscles. Meat Sci., 16: 91-101.
CrossRef  |  

Sun, Q.L, X. Luo, Y.W. Mao and Y.M. Zhang, 2008. Effect of electrical stimulation and delay chilling on the degradation of the Troponin-T from myofibrillar in the post slaughter beef. Trans. CSAE, 24: 262-266.

Vaughan, K.T., F.E. Weber, S. Einheber and D.A. Fischman, 1993. Molecular cloning of chicken myosin-binding protein (MyBP)H(86kDa protein) reveals extensive homology with MyBP-C(C-protein) with conserved immunoglobulin C2 and fibronectin type III motifs. J. Biol. Chem., 668: 3670-3676.
PubMed  |  

White, A., A. O'Sullivan, D.J. Troy and E.E. O'Neill, 2006. Effects of electrical stimulation, chilling temperature and hot-boning on the tenderness of bovine muscles. Meat Sci., 73: 196-203.
CrossRef  |  

Yang, X., P. Zou, J. Yao, D. Yun and H. Bao et al., 2010. Proteomic dissection of cell type-specific H2AX-Interacting protein complex associated with hepatocellular carcinoma. J. Proteome Res., 9: 1402-1415.
CrossRef  |  

Design and power by Medwell Web Development Team. © Medwell Publishing 2024 All Rights Reserved