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首页> 外文期刊>Meat Science >Myosin heavy chain isoform and metabolic profile differ in beef steaks varying in tenderness
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Myosin heavy chain isoform and metabolic profile differ in beef steaks varying in tenderness

机译：肌球蛋白重链同种型和代谢型材在压痛中不同的牛排不同

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摘要

Our objective was to investigate possible differences in muscle fiber characteristics of beef longissimus hanborum (IX) steaks varying in tenderness (very tender vs. intermediate tender). Therefore, the relative abundance of myosin heavy chain (MHC) isoforms and activity/abundance of several glycolytic and oxidative enzymes were compared between the two steak groups. Greater (P < 0.05) content of MHC type IIa (MHC-IIa) and activities of phosphofructokinase (PFK) and glycogen phosphorylase (GP) were observed in the very tender steaks. Conversely, intermediate tender steaks had greater (P < 0.05) contents of MHC type I (MHC-I) and succinate dehydrogenase (SDH) and greater citrate synthase (CS) activity. Increased tenderness in the very tender steaks was associated with greater (P < 0.05) proteolysis as evaluated by desmin and troponin-T degradation. Further, mitochondrial calcium uniporter (MCU) was lower (P < 0.05) in the very tender steaks than steaks of intermediate tenderness. Collectively, shifting muscle characteristics toward a more glycolytic type appears to positively impact postmortem proteolysis and tenderization.
机译：我们的目的是调查牛肉绵羊（IX）牛排的肌纤维特征的可能差异（非常温柔与中等投标）。因此，在两种牛排基团之间比较了几种糖浆和氧化酶的肌球蛋白重链（MHC）同种型和活性/丰度的相对丰度。在非常温柔的牛排中观察到更高（P <0.05）MHC型IIA（MHC-IIA）和磷酸多糖酶（PFK）和糖原磷酸化酶（GP）的活性。相反，中间嫩牛排具有更大（P <0.05）的MHC I型（MHC-1）和琥珀酸脱氢酶（SDH）和更大的柠檬酸合酶（CS）活性。由于Desmin和肌钙蛋白-T降解评估，非常温柔的牛排中的压痛与更大的（P <0.05）蛋白水解相关。此外，小粒细胞钙（MCU）在非常温柔的牛排中较低（P <0.05），而不是中间压痛的牛排。统称，将肌肉特性朝向更糖酵解型型蛋白质溶解和嫩化似乎积极影响。

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  • 来源
    《Meat Science》 |2020年第12期|108266.1-108266.8|共8页
  • 作者

    David S. Dang; Jared F. Buhler; Kara J. Thornton; Jerrad F. Legako; Sulaiman K. Matarneh;

  • 作者单位

    Department of Nutrition Dietetics and Food Sciences Utah State University Logan UT 84322 United States;

    Department of Nutrition Dietetics and Food Sciences Utah State University Logan UT 84322 United States;

    Department of Animal Dairy and Veterinary Sciences Utah State University Logan UT 84322 United States;

    Department of Animal and Food Sciences Texas Tech University Lubbock TX 79409 United States;

    Department of Nutrition Dietetics and Food Sciences Utah State University Logan UT 84322 United States;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Fiber type characteristics; Proteolysis; Mitochondria; Tenderness;

    机译：纤维型特性;蛋白水解;线粒体;压痛;

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