• Food Science of Animal Resources
• /
• v.35 no.4
• /
• pp.533-540
• /
• 2015

The aim of this study was to investigate the effects of aqueous extract from Sarcodon aspratus on tenderization of the bovine longissimus dorsi muscles in comparison with commercial proteolytic enzymes. Furthermore, meat quality and muscle protein degradation were examined. We marinated meat with 2% Sarcodon aspratus extract, 2% kiwi extract, and 0.2% papain. Beef chunks (3×3×3 cm³) were marinated with distilled water (control), Sarcodon aspratus extract (T1), kiwi extract (T2) or papain (T3) for 48 h at 4℃. There were no significant differences in muscle pH and lightness between control and treated samples. T1 had the lowest redness (p<0.01), and higher cooking loss and water holding capacity than control and T2 (p<0.05). T1 and T3 exhibited lower shear force values than control (p<0.05). Total protein solubility did not differ significantly between T1 and control, but T1 had less myofibrillar protein solubility than control and T2 (p<0.001). The degradation of myosin heavy chain in T1 and T3 was observed. This degradation of myofibrillar protein suggests that Sarcodon aspratus extract could influence tenderization. These results show that aqueous extract of Sarcodon aspratus extract actively affect the tenderness of the bovine longissimus dorsi muscle.

• Asian-Australasian Journal of Animal Sciences
• /
• v.15 no.1
• /
• pp.66-71
• /
• 2002

We investigated the effect of fish oil (FOS) on growth performance, ruminal metabolism and fatty acid composition and physical characteristics of longissimus muscle in 10 steers and 10 bulls of Korean cattle. Concentrates diet was supplemented with FOS at 5% of the diet. FOS contained 3.34% eicosapentaenoic acid (EPA) and 24.87% docosahexaenoic acid (DHA) of total fatty acids by weight. Average daily weight gain and feed efficiency were not affected (p>0.871) by FOS, but feed intake was decreased. FOS had lower (p<0.003) pH and higher (p<0.001) $NH_3$-N than that of control. There was a treatment effect (p<0.001) for serum cholesterol concentrations. FOS increased (p<0.009) concentrations of n-3 fatty acids, including linolenic, EPA and DHA in longissimus muscle. Physical traits were significantly (p<0.015) changed by feeding FOS except for pH and lightness (L). We concluded that the fatty acid composition and physical properties of the muscle in fattening Korean cattle can be altered by feeding 5% FOS.

• Food Science of Animal Resources
• /
• v.21 no.2
• /
• pp.142-148
• /
• 2001

Comparisons in physicochemical characteristics of longissimus muscle between the Korean native pig(KNP: 75kg of slaughter weight and 240 days of age) versus Landrace(110kg of slaughter weight and 180 days of age) are as below. Compared with Landrace, KNP had a greater drip loss resulting from a lower muscle pH and water holding capacity, greater L*(lightness), a*(redness) and b*(yellowness) values in muscle color, and a greater L* value and smaller a* and b* values in attached backfat color. Tenderness were greater in the Korean native pig. Moreover, KNP had a greater number of muscle fibers and a smaller diameter of the fiber when examined by scanning electron microscopy. In sum, the Korean native pig, compared with Landrace, had a greater redness in meat color, a greater whiteness in fat color; the lower WHC and greater tenderness of the former apparently resulted from the lower slaughter weight rather than from a species difference.

• The Journal of Korean Medicine
• /
• v.30 no.3
• /
• pp.15-27
• /
• 2009

Objective : This study was carried to identify the anatomical component of BMM (Foot Taeyang Meridian Muscle in the human truncus), and further to help the accurate application to real acupunctuation. Methods: The human truncus was stripped off in order to demonstrate muscles, nerves and other components, and to display the internal structure of the BMM, dividing into outer, middle, and inner parts. Results: The BMM in the human truncus is composed of muscles, nerves, ligaments etc. The internal composition of the BMM in the human truncus is as follows: 1. Muscle A. Outer layer: medial palpebral ligament, orbicularis oculi, frontalis, galea aponeurotica, occipitalis, trapezius, latissimus dorsi, thoracolumbar fascia, gluteus maximus. B. Middle layer: frontalis, semispinalis capitis, rhomboideus minor, serratus posterior superior, splenius cervicis, rhomboideus major, latissimus dorsi, serratus posterior inferior, levator ani. C. Inner layer: medial rectus, superior oblique, rectus capitis, spinalis, rotatores thoracis, longissimus, longissimus muscle tendon, longissimus muscle tendon, multifidus, rotatores lumbaris, lateral intertransversi, iliolumbaris, posterior sacroiliac ligament, iliocostalis, sacrotuberous ligament, sacrospinous ligament. 2. Nerve A. Outer layer: infratrochlear nerve, supraorbital n., supratrochlear n., temporal branch of facial n., auriculotemporal n., branch of greater occipital n., 3rd occipital n., dorsal ramus of 1st, 2nd, 3rd, 4th, 5th, 6th, 7th, 8th, 9th, 10th, 11th, 12th thoracic n., dorsal ramus of 1st, 2nd, 3rd, 4th, 5th lumbar n., dorsal ramus of 1st, 2nd, 3rd, 4th, 5th sacral n. B. Middle layer: accessory nerve, anicoccygeal n. C. Inner layer: branch of ophthalmic nerve, trochlear n., greater occipital n., coccygeal n., Conclusions : This study shows that BMM is composed of the muscle and the related nerves and there are some differences from already established studies from the viewpoint of constituent elements of BMM at the truncus, and also in aspect of substantial assay method. In human anatomy, there are some conceptional differences between terms (that is, nerves which control muscles of BMM and those which pass near by BMM).

• Asian-Australasian Journal of Animal Sciences
• /
• v.23 no.5
• /
• pp.665-671
• /
• 2010

Muscle fiber characteristics and their relationship to water-holding capacity of longissimus dorsi (ld) muscle were studied in Brahman (BRA) and Charolais (CHA) crossbred bulls fattened under practical farm conditions. Thirty-four BRA and 34 CHA bulls were randomly selected and slaughtered at 500, 550 and 600 kg live weight. Parameters of water-holding capacity such as drip, ageing, thawing, cooking and grilling loss were determined. Muscle fiber characteristics were conducted for muscle fiber type percentage and cross-sectional areas of slow- and fast-twitch fiber types, and correlation coefficients to water-holding capacity parameters were calculated. Results showed that CHA meat had a better water-holding capacity (less ageing, thawing and grilling loss) when compared with BRA, whereas slaughter weights had no significant effects on these parameters. Furthermore, there were no significant differences between genotypes and slaughter weights in muscle fiber type percentage and cross-sectional areas of ld muscle. Slow- and fast-twitch fiber types of all experimental groups averaged 24.4 and 75.6%, respectively. Cross-sectional areas of fast-twitch fibers had almost twice the size of slow-twitch fibers (6,721 and 3,713 ${\mu}m^2$, respectively). The correlation between muscle fiber area and water-holding capacity indicated that muscles with larger fiber areas had a lower drip and ageing loss but a higher cooking and grilling loss.

• Asian-Australasian Journal of Animal Sciences
• /
• v.21 no.10
• /
• pp.1449-1457
• /
• 2008

This experiment was carried out to evaluate the carcass characteristics, chemical composition and fatty acid profile of the Longissimus muscle (LM) of three cattle genetic groups (Purunã, PUR, 11; 1/2 Purunã vs. 1/2 British, PUB, 6 and 1/2 Charolais vs. 1/2 Caracu, CHC, 10) finished in pasture systems. The field work took place at the Lapa Research Farm of the Agronomic Institute of Paraná, in the city of Lapa, south Brazil. The animals were fed during the winter with corn silage, cottonseed meal, cracked corn, urea, limestone and mineral salts as sources of protein, as well as an energy supplement, in pasture systems of Brachiaria decumbens Stapf. The animal groups were slaughtered at 20 months of age, at 50122.6 kg live weight. CHC bulls had higher (p<0.05) final weight than PUR and PUB bulls. Hot carcass weight was similar (p>0.10) between PUR and PUB. Hot carcass dressing percentage was higher (p<0.05) for PUB bulls than for PUR and CHC bulls. On the other hand, hot carcass dressing percentage was similar (p>0.05) between PUR and CHC bulls. Fat thickness was similar (p>0.10) among all genetic groups. However, the Longissimus area of CHC bulls was greater (p<0.05) than in PUR and PUB genetic groups. The genetic groups did not affect (p>0.10) the marbling of Longissimus. There was no observed difference (p>0.10) in moisture, ash, crude protein and total cholesterol contents among the three genetic groups. On the other hand, the total lipid percentage was higher (p<0.05) for the PUB genetic group in comparison with PUR and CHC. CLA percentage was highest for PUR animals. However, total CLA amounts were not altered by the different genetic groups.

• Asian-Australasian Journal of Animal Sciences
• /
• v.22 no.4
• /
• pp.598-604
• /
• 2009

This work was carried out to study the carcass characteristics, the chemical composition and the fatty acid profile in Longissimus muscle (LM) of bull breeds Nellore, NEL (11), Caracu, CAR (12) and Holstein-Friesian, HFR (12) finished in a feedlot. The bulls were fed twice a day with corn silage, cotton meal, cracked corn, urea, limestone and mineral salt. NEL and CAR bulls had similar (p>0.05) final weight and hot carcass weight. However, NEL and CAR bulls had higher (p<0.05) final weight and hot carcass weight than HFR bulls. Carcass hot dressing, carcass conformation, cushion thickness, Longissimus muscle area and texture were similar (p>0.05) among NEL, CAR and HFR bulls. NEL and HFR bulls had higher (p<0.05) carcass length in comparison to the CAR breed. Nellore breed had higher (p<0.05) leg length in comparison to CAR and HFR breeds. Leg length was similar (p>0.05) between CAR and HFR breeds. Thickness fat, color and marbling score were lower (p<0.05) in NEL breed in comparison to CAR and HFR breeds. LM of NEL bulls had higher (p<0.05) meat moisture content in comparison to CAR and HFR bulls. In contrast, lipid content was lower (p<0.10) in HFR bulls. LM ash and crude protein contents were similar (p>0.05) among breeds. Saturated fatty acids (SFA) were higher (p<0.10) in HFR animals. Monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), n-6, n-3 and PUFA/SFA ratio were similar (p>0.05) among the different breeds. N-6/n-3 ratio was higher (p<0.05) in CAR animals.

• Asian-Australasian Journal of Animal Sciences
• /
• v.19 no.6
• /
• pp.898-904
• /
• 2006

Effects of sodium bicarbonate (SBC) injection on meat quality and functionality of porcine M. longissimus lumborum were investigated. Fifteen pigs ($100{\pm}5kg$) were randomly selected at a commercial slaughter plant. After slaughtering the loins were dissected from the carcass before chilling at approximately 30 minutes post mortem. The loins were divided into four cuts for sample treatment, and SBC of 0.25 M, 0.40 M and 0.75 M was injected (2% w/w) using a syringe. As SBC injection level was increased, muscle pH increased significantly (p<0.05). SBC injection decreased lightness ($L^*$) values on the surface of muscle. Moreover, with injection of SBC, drip loss %, cooking loss % and shear force were significantly (p<0.05) decreased, whereas WHC and $Na^+$ content were significantly (p<0.05) increased. From panel testing of uncooked pork loin, no significant differences (p>0.05) were found in aroma, off-flavor and drip between injection of SBC at different levels and the control, although color and acceptability were significantly lower (p<0.05) in control pork loin compare with injection of SBC at 0.75 M. In cooked pork loin from the panel test, aroma, flavour, off-flavour and juiciness were found to be similar (p>0.05) on all treatments, but tenderness and acceptability were significantly higher (p<0.05) with injection of SBC at 0.75 M than for control loin. Myofibrillar protein solubility of muscles treated with SBC was significantly (p<0.05) higher than that of the control, although no significant differences (p>0.05) were found in sarcoplasmic protein solubility between the treatments. These results indicated that SBC injection into pre-rigor porcine M. longissimus lumborum could improve ultimate pork quality characteristics such as meat color, water-holding capacity, and could inhibit muscle protein denaturation due to an increase in muscle pH.

• Food Science of Animal Resources
• /
• v.33 no.4
• /
• pp.508-514
• /
• 2013

Taste-active compounds (e.g., amino acids and nucleotides) play an important role in contribution to the gustatoty sensation of food. The current study aimed to examine the differences in taste-active compounds between different beef muscles, breeds and aging periods. We have chosen the longissimus dorsi and semitendinosus muscles of Hanwoo breed and longissimus dorsi muscle of Angus breed for the investigation of the aforementioned compounds. Hanwoo muscles were aged for 7 or 28 d, and Angus samples were aged for 28 d at $4^{\circ}C$. Results revealed that 8 out of the 18 detected free amino acids (FAA) showed significant (p<0.05) differences between the two Hanwoo muscles. Twelve FAAs showed aging effect (p<0.05) in which the amounts of 8 FAAs significantly increased as aging time increased. Inosine 5-monophosphate (IMP), hypoxanthine (Hx) and inosine showed significant (p<0.05) differences between the Hanwoo muscles, aging resulted in an increase in amounts of these nucleotides. Hanwoo beef had significantly (p<0.05) higher total amount of sweet amino acids than the Angus ones in that 15 amino acids showed differences (p<0.05) between the two breeds. Amounts of guanosine 5-monophosphate (GMP) and Hx were significantly higher (p<0.05) for Angus beef. Current study indicated that muscle type, breed and aging period had large variations in free amino acid and nucleotide contents, which may subsequently affect the taste attributes of cooked beef.

• Asian-Australasian Journal of Animal Sciences
• /
• v.27 no.12
• /
• pp.1763-1772
• /
• 2014

The objective of this study was to assess the effects of constant high ambient temperatures on meat quality, antioxidant capacity, and carnosine expression in longissimus dorsi muscle of finishing pigs. Castrated 24 male DLY (crossbreeds between Landrace${\times}$Yorkshire sows and Duroc boars) pigs were allocated to one of three treatments: constant ambient temperature at $22^{\circ}C$ and ad libitum feeding (CON, n = 8); constant high ambient temperature at $30^{\circ}C$ and ad libitum feeding (H30, n = 8); and constant ambient temperature at $22^{\circ}C$ and pair-fed with H30 (PF, n = 8). Meat quality, malondialdehyde (MDA) content, antioxidant capacity, carnosine content, and carnosine synthetase (CARNS1) mRNA expression in longissimus dorsi muscle were measured after three weeks. The results revealed that H30 had lower $pH_{24h}$, redness at 45 min, and yellowness at 24 h post-mortem (p<0.05), and higher drip loss at 48 h and lightness at 24 h post-mortem (p<0.01). Constant heat stress disrupted the pro-oxidant/antioxidant balance in longissimus dorsi muscle with higher MDA content (p<0.01) and lower antioxidant capacity (p<0.01). Carnosine content and CARNS1 mRNA expression in longissimus dorsi muscle of H30 pigs were significantly decreased (p<0.01) after three weeks at $30^{\circ}C$. In conclusion, constant high ambient temperatures affect meat quality and antioxidant capacity negatively, and the reduction of muscle carnosine content is one of the probable reasons.