The effects of gender and muscle type on the mRNA levels of the calpain proteolytic system and beef tenderness during post-mortem aging

C. H. H. Mberema; G. Lietz; I. Kyriazakis; Olivier A. E. Sparagano

doi:10.1016/j.livsci.2016.01.020

The effects of gender and muscle type on the mRNA levels of the calpain proteolytic system and beef tenderness during post-mortem aging

C. H. H. Mberema, G. Lietz, I. Kyriazakis, Olivier A. E. Sparagano

Vice-Chancellor's Office (VCO)

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Abstract

The objective of this study was to determine the effects of gender and muscle type on the mRNA levels of the calpain system and the tenderization of beef meat. The Longissimus thoracis (LT) and the Semimembranosus (SM) were sampled from each bull, steer and heifer after routine slaughter (Six animals per group). The mRNA levels of µ-calpain, m-calpain, calpain-3 and calpastatin were quantified using real-time PCR. Concurrently, tenderness was determined following the Warner-Bratzler Shearforce (WBSF) procedure and rate of tenderization during post-mortem storage was calculated from the WBSF values of 7d and 35d aged steaks. The results show that bulls had significantly lower (P0.05). Moreover, calpain 3 was negatively correlated to 7d WBSF values (P

Original language	English
Pages (from-to)	123-130
Journal	Livestock Science
Volume	185
DOIs	https://doi.org/10.1016/j.livsci.2016.01.020
Publication status	Published - 26 Jan 2016

Bibliographical note

NOTICE: this is the author’s version of a work that was accepted for publication in Livestock Science. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Livestock Science, [185, (2016)]
DOI: 10.1016/j.livsci.2016.01.020

© 2016, Elsevier. Licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/

Keywords

Calpain
Gene expression
Gender
Meat quality
Beef cattle
Calpastatin

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10.1016/j.livsci.2016.01.020

Effects of Gender and Muscle type on the MRNA levels of the calpainAccepted author manuscript, 960 KB

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title = "The effects of gender and muscle type on the mRNA levels of the calpain proteolytic system and beef tenderness during post-mortem aging",

abstract = "The objective of this study was to determine the effects of gender and muscle type on the mRNA levels of the calpain system and the tenderization of beef meat. The Longissimus thoracis (LT) and the Semimembranosus (SM) were sampled from each bull, steer and heifer after routine slaughter (Six animals per group). The mRNA levels of µ-calpain, m-calpain, calpain-3 and calpastatin were quantified using real-time PCR. Concurrently, tenderness was determined following the Warner-Bratzler Shearforce (WBSF) procedure and rate of tenderization during post-mortem storage was calculated from the WBSF values of 7d and 35d aged steaks. The results show that bulls had significantly lower (P0.05). Moreover, calpain 3 was negatively correlated to 7d WBSF values (P",

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author = "Mberema, {C. H. H.} and G. Lietz and I. Kyriazakis and Sparagano, {Olivier A. E.}",

note = "NOTICE: this is the author{\textquoteright}s version of a work that was accepted for publication in Livestock Science. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Livestock Science, [185, (2016)] DOI: 10.1016/j.livsci.2016.01.020 {\textcopyright} 2016, Elsevier. Licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/",

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AU - Sparagano, Olivier A. E.

N1 - NOTICE: this is the author’s version of a work that was accepted for publication in Livestock Science. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Livestock Science, [185, (2016)] DOI: 10.1016/j.livsci.2016.01.020 © 2016, Elsevier. Licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/

PY - 2016/1/26

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N2 - The objective of this study was to determine the effects of gender and muscle type on the mRNA levels of the calpain system and the tenderization of beef meat. The Longissimus thoracis (LT) and the Semimembranosus (SM) were sampled from each bull, steer and heifer after routine slaughter (Six animals per group). The mRNA levels of µ-calpain, m-calpain, calpain-3 and calpastatin were quantified using real-time PCR. Concurrently, tenderness was determined following the Warner-Bratzler Shearforce (WBSF) procedure and rate of tenderization during post-mortem storage was calculated from the WBSF values of 7d and 35d aged steaks. The results show that bulls had significantly lower (P0.05). Moreover, calpain 3 was negatively correlated to 7d WBSF values (P

AB - The objective of this study was to determine the effects of gender and muscle type on the mRNA levels of the calpain system and the tenderization of beef meat. The Longissimus thoracis (LT) and the Semimembranosus (SM) were sampled from each bull, steer and heifer after routine slaughter (Six animals per group). The mRNA levels of µ-calpain, m-calpain, calpain-3 and calpastatin were quantified using real-time PCR. Concurrently, tenderness was determined following the Warner-Bratzler Shearforce (WBSF) procedure and rate of tenderization during post-mortem storage was calculated from the WBSF values of 7d and 35d aged steaks. The results show that bulls had significantly lower (P0.05). Moreover, calpain 3 was negatively correlated to 7d WBSF values (P

KW - Calpain

KW - Gene expression

KW - Gender

KW - Meat quality

KW - Beef cattle

KW - Calpastatin

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DO - 10.1016/j.livsci.2016.01.020

M3 - Article

SN - 1871-1413

VL - 185

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JO - Livestock Science

JF - Livestock Science

ER -

The effects of gender and muscle type on the mRNA levels of the calpain proteolytic system and beef tenderness during post-mortem aging

Abstract

Bibliographical note

Keywords

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