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The biochemical characteristics of muscle make the meat.

机译：肌肉的生化特性使肉成为肉。

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摘要

Meat is a source of high quality nutrients and energy for human populations. Meat, particularly, beef, is one of the leading sources of protein, B vitamins, iron and zinc in the United States. Beef palatability is based on three general criteria; tenderness, juiciness and flavor. All of these characteristics depend upon the biochemical state of the muscle from which the meat is made. While the importance of these three organoleptic properties to overall palatability varies from person to person, inconsistency in tenderness has been reported as the most important in determining consumer satisfaction with a beef eating experience.; Currently, beef carcasses are segregated into palatability classes based on both physiological age and the amount of intramuscular adipose. Such segregation is only moderately successful in predicting the palatability of the beef, with tenderness being especially inconsistent to consumers. To improve this, a method that can predict tenderness of beef after chilling but prior to fabrication (between 36-48 h) and without being destructive or costly, must be developed. One such method would be to use an immunochemcial test strip.; The long term objective in the Wick lab is to develop an immunochemical test stript to segregate carcasses into tenderness categories. To that end, previous research in the Wick lab has shown that the proteomic profile of myofibrils at 36 h postmortem is predictive of tenderness at 7 d postmortem. These data were further mined to determine if the 36 h myofibrillar profile is predictive of and associated with overall palatability based on a consumer taste panel. Using reverse step wise multiple regression, 4 bands were identified that are predictive of overall palatability (r2 = 0.60; p 0.05). One of those bands, which was positively associated with a pleasurable eating experience is comprised of a myosin heavy chain proteolytic fragment.; To expand upon the myofibrillar work, a larger study was designed to look at all muscle proteins from 36 h samples and determine the relationship between the proteomic profile, sarcomere length and tenderness. A principle component analysis was performed on the 36 h longissimus dorsi sample by separating the proteins into high salt soluble fractions and high salt insoluble fractions. Sarcomere lengths were ascertained at both pre- (0 h) and post rigor (36 h) time points. Warner Bratzler shear force determinations were made on steaks aged for both 7 and 14 d. Pre-rigor, post-rigor and the change in sarcomere length were not correlated with 7 d, 14 d or change in WBS. Proteomic analysis and reverse step wise multiple regression identified bands which were predictive of or associated with 7 d WBS, 14 d WBS, the change in WBS and the post rigor sarcomere length (p 0.05). Numerous proteins were identified implicating a variety of cellular processes such as the myofibrillar degradation, glycolysis and calcium regulation.; To further refine the process, a similar, but larger experiment was conducted using 44 lambs. Samples for proteomic analysis were taken at 36 h postmortem and WBS of lamb chops taken at 7 d. A whole muscle proteomic analysis was conducted. The proteomic profile was analyzed and 7 bands were found to be predictive of and associated with 7 d WBS (r2 = 0.56; p 0.01). Taken together, these studies show that an immunochemical test strip as a predictor of tenderness is feasible. Such a test strip, if cheap, safe and timely, could greatly enhance carcass segregation and ensure that consumers who desire increased tenderness are able to purchase tender meat.; While quality grade is not a perfect predictor of tenderness, it is a reasonable predictor of overall palatability, flavor and juiciness. In addition to the physiological age of the animal, marbling in the longissimus dorsi is the criteria for determining quality grade. Marbling is the amount of visible intramuscular adipose depots. (Abstract shortened by UMI.)
机译：肉是人类优质营养和能量的来源。肉，特别是牛肉，是美国蛋白质，B族维生素，铁和锌的主要来源之一。牛肉的适口性基于三个通用标准；嫩，多汁和风味。所有这些特征都取决于制作肉的肌肉的生化状态。虽然这三种感官特性对整体适口性的重要性因人而异，但据报道，在确定消费者对牛肉食用体验的满意度中，压痛的不一致是最重要的。目前，根据生理年龄和肌肉内脂肪的数量，将牛car体分为适口性类别。这种分离在预测牛肉的适口性方面仅取得了一定程度的成功，而嫩度对消费者而言尤其不一致。为了改善这一点，必须开发出一种方法，该方法可以预测冷藏后但在加工之前（36-48小时之间）牛肉的嫩度，并且不会造成破坏或造成成本高昂。一种这样的方法是使用免疫化学试纸。 Wick实验室的长期目标是开发一种免疫化学测试条，以将car体分离为压痛类别。为此，Wick实验室的先前研究表明，在死后36 h肌原纤维的蛋白质组学特征可预测死后7 d的压痛。进一步挖掘这些数据，以确定36小时的肌原纤维谱是否基于消费者的品味小组来预测整体口感并与之相关。使用反向逐步多元回归，确定了4条带，可预测总体适口性（r2 = 0.60; p <0.05）。与愉悦的饮食经历成正相关的那些条带之一是肌球蛋白重链蛋白水解片段。为了扩展肌原纤维的工作，设计了一项更大的研究，以观察36小时样本中的所有肌肉蛋白，并确定蛋白质组学特征，肌小节长度和压痛之间的关系。通过将蛋白质分为高盐可溶级分和高盐不溶级分，对36 h背最长肌样品进行了主成分分析。在严紧前（0 h）和严紧后（36 h）两个时间点确定肌节长度。华纳·布拉茨勒（Warner Bratzler）剪切力的测定是针对7天和14天的牛排进行的。严格前，严格后和肌节长度的变化与7 d，14 d或WBS的变化无关。蛋白质组学分析和反向逐步多元回归确定了可预测或与7 d WBS，14 d WBS，WBS的变化和后僵直的肌节长度相关的条带（p <0.05）。鉴定出涉及许多细胞过程的许多蛋白质，例如肌原纤维的降解，糖酵解和钙调节。为了进一步完善该过程，使用了44只羊羔进行了类似但较大的实验。在死后36小时采集蛋白质组学样品，在第7天采集WBS羊排。进行了全肌肉蛋白质组学分析。分析了蛋白质组学图谱，发现7条带可预测7 d WBS并与之相关（r2 = 0.56； p <0.01）。综上所述，这些研究表明免疫化学试纸作为压痛的预测指标是可行的。这种试纸，如果便宜，安全和及时，则可以大大增强car体的隔离，并确保希望增加嫩度的消费者能够购买嫩肉。虽然质量等级不是嫩度的完美预测指标，但它是总体适口性，风味和多汁性的合理预测指标。除了动物的生理年龄外，在背最长肌中大理石花纹是确定质量等级的标准。大理石花纹是可见的肌肉内脂肪库的数量。 （摘要由UMI缩短。）

著录项

  • 作者

    Updike, M. Scott.;

  • 作者单位

    The Ohio State University.;

  • 授予单位 The Ohio State University.;
  • 学科 Agriculture Food Science and Technology.
  • 学位 Ph.D.
  • 年度 2007
  • 页码 144 p.
  • 总页数 144
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 农产品收获、加工及贮藏;
  • 关键词

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