JOURNAL BROWSE
Search
Advanced SearchSearch Tips
Comparative Studies on Metabolic Rate and Calpain/Calpastatin Activity between Hanwoo and Holstein Beef
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Comparative Studies on Metabolic Rate and Calpain/Calpastatin Activity between Hanwoo and Holstein Beef
Rhee, M.S.; Ryu, Y.C.; Kim, B.C.;
  PDF(new window)
 Abstract
The objectives of this study were to examine the effect of early short-term temperature conditioning on metabolic rate and calpain/calpastatin system and to compare variations in metabolic rate and calpain/calpastatin system between Hanwoo and Holstein beef. Longissimus thoracis et lumborum of the right carcass from 3 Hanwoo and 3 Holstein bulls were removed within 30 min of exsanguinations, cut into three pieces, and then temperature conditioned until 3 h postmortem (PM) at 2, 16, and , respectively. Rigor values (R-values; , , and ), pH, muscle temperature, glycogen content, - and m-calpain activities, and calpastatin acitivity were measured at 1, 3, 9, and 24 h PM, respectively. Hanwoo beef had higher muscle temperature, faster metabolic rate at early PM stage in R-values, and lower -calpain activity than Holstein beef (p<0.05). The treatment maintained muscle temperature of until 3 h PM and resulted in faster pH decline at 3 and 9 h PM (p<0.05) than other treatments. The had higher (p<0.05) muscle temperature at 3 h PM than the , but no difference in all other traits was observed between the and the . Early shortterm temperature treatment used in this study was not sufficient to effectively activate calpain/calpastatin system. Correlations among all traits except m-calpain and muscle temperature were generally high (r>0.60; p<0.001). Among R-values, had higher correlations with other metabolic traits than those of and . These data suggest that early PM metabolic rate, -calpain activity, and calpastatin activity may be closely related to each other. Variations in metabolic rate and -calpain activity at early PM stage between Hanwoo and Holstein beef may imply variations in meat quality between both breeds.
 Keywords
Hanwoo Beef;Holstein Beef;Temperature Conditioning;Metabolic Rate;Calpain;Calpastatin;
 Language
English
 Cited by
 References
1.
Bendall, J. R. 1978. Variability in rates of pH fall and of lactate production in the muscles on cooling beef carcasses. Meat Sci. 2:91-104. crossref(new window)

2.
Bickerstaffe, R., J. D. Morton, C. C. Daly and G. M. Keeley. 1996. Interaction of pre-slaughter stress and low voltage electrical stimulation on muscle preteolytic enzymes and meat tenderness of lambs. In Proceedings of the 42nd International Congress of Meat Science and Technology, Lillehammer, Norway, pp. 420-421.

3.
Boleman, S. L., S. J. Boleman, W. W. Morgan, D. S. Hale, D. B. Griffin, J. W. Savell, R. P. Ames, M. T. Smith, J. D. Tatum, T. G. Field, G. C. Smith, B. A. Gardner, J. B. Morgan, S. L. Northcutt, H. G. Dolezal and D. R. Gill, F. K. Ray. 1998. National beef quality audit-1995: Survey of producer-related defects and carcass quality and quantity attributes. J. Anim. Sci. 76:96-103.

4.
Dreiling, D. E., D. E. Brown, L. Casale and L. Kelly. 1987. Muscle glycogen: Comparison of iodine binding and enzyme digestion assays and application to meat samples. Meat Sci. 20:167-177. crossref(new window)

5.
Geesink, G. H. and M. Koohmaraie. 2000. Ionic strength-induced inactivation of mu-calpain in postmortem muscle. J. Anim. Sci. 78:2336-2343.

6.
Goll, D. E., V. F. Thompson, R. G. Taylor, A. Ouali and R. R. Chou. 1999. The calpain system in muscle tissue. In Calpain: Pharmacology and Toxicology of Calcium-dependent Protease (Ed. K. K. W. Wang and P. W. Yuen). Taylor and Francis, Philadelphia, pp. 127-160

7.
Han, S. Y. 1996. Breeds of cattle. In Animal breeds. Sunjin, Seoul, Korea, pp. 53-55.

8.
Homma, N., Y. Ikeuchi and A. Suzuki. 1995. Levels of calpain and calpastatin in meat subjected to high pressure. Meat Sci. 41: 251-260. crossref(new window)

9.
Jones, B. K. and J. D. Tatum. 1994. Predictors of beef tenderness among carcasses produced under commercial conditions. J. Anim. Sci. 72:1492-1501.

10.
Kim. B. C., M. S. Rhee, Y. C. Ryu, J. Y. Imm and K. C. Koh. 2001. Early postmortem processing conditions on meat quality of Hanwoo (Korean native cattle) beef during storage. Asian-Aus. J. Anim. Sci. 14:1763-1768.

11.
Kim, B. C., S. Lee, K. C. Koh and S. T. Joo. 1993. The effects of breed and boning method on the palatability and quality traits of beef. Korean J. Anim. Sci. 35:427-433.

12.
Koh, K. C., T. D. Binder, K. W. McMillan and M. B. Kim. 1993. The relationship between ATP and R-values in postmortem bovine longissimus dorsi muscle. Meat Sci. 33:253-263. crossref(new window)

13.
Koohmaraie, M. 1990. Quantification of $Ca^{2+}$-dependent protease activities by hydrophobic and ion-exchange chromatography. J. Anim. Sci. 68:659-665.

14.
Koohmaraie, M. 1996. Biochemical factors regulating the toughening and tenderization processes of meat. Meat Sci. 43:S193-S201. crossref(new window)

15.
Koohmaraie, M., S. D. Schakelford and T. L. Wheeler. 1996. Meat toughening does not occur when rigor shortening is prevented. J. Anim. Sci. 74:2935-2942.

16.
Marsh, B. B. 1993. Approaches to manipulate postmortem metabolism and meat quality. In Proceedings of the 39th International Congress of Meat Science and Technology, Calgarly, Canada, pp. 111-123.

17.
Marsh, B. B., T. P. Ringkob, R. L. Russel, D. R. Swartz and L. A. Pagal. 1987. Effects of early-postmortem glycolytic rate on beef tenderness. Meat Sci. 21:241-248. crossref(new window)

18.
McKeith, F. K., J. W. Savell, G. C. Smith, T. R. Dutson and Z. L. Carpenter. 1985. Physical, chemical, histological and palatability characteristics of muscles from three breed-types of cattle at different times-on-feed. Meat Sci. 15:37-50. crossref(new window)

19.
Morton, J. D., R. Bickerstaffe, C. E. Le Couteur and G. M. Keeley. 1997. Comparison of different types of low voltage electrical stimulation on tenderisation: Interaction with stress and calpains. In Proceedings of the 43rd International Congress of Meat Science and Technology, Auckland, New Zealand, pp. 672-673.

20.
O'Halloran, G. R., D. J. Troy and D. J. Buckley. 1997. The relationship between early post-mortem pH and the tenderisation of beef muscles. Meat Sci. 45:239-251. crossref(new window)

21.
Oh, S. J. 1990. Comparative studies on the palatability traits and the physico-chemical properties of beef muscles in Korean native cattle (Hanwoo) and Holstein. MS thesis, Korea University, Seoul, Korea.

22.
Pike, M. M., T. P. Ringkob, D. D. Beekman, Y. O. Koh and W. T. Gerthoffer. 1993. Quadratic relationship between earlypostmortem glycolytic rate and beef tenderness. Meat Sci. 34:13-26. crossref(new window)

23.
Rhee, M. S. and B. C. Kim. 2001. Effect of low voltage electrical stimulation and temperature conditioning on postmortem changes in glycolysis and calpains activities of Korean native cattle (Hanwoo). Meat Sci. 58:231-237. crossref(new window)

24.
Rhee, M. S., T. L. Wheeler, S. D. Shackelfored and M. Koohmaraie. 2002. Variation in palatability and biochemical traits within and among eleven major beef muscles. J. Anim. Sci. (In submit).

25.
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(new window)

26.
Seideman, S. C., T. L. Wheeler and M. Koohmaraie. 1988. The influence of muscle fiber size on tenderness in A-maturity heifers. J. Food Qual. 11:27-34. crossref(new window)

27.
Shackelford, S. D., T. L. Wheeler and M. Koohmaraie. 1995. Relationship between shear force and trained sensory panel tenderness ratings of 10 major muscles from Bos indicus and Bos taurus cattle. J. Anim. Sci. 73:3333-3340.

28.
Smulders, F. F. M., B. B. Marsh, D. R. Swartz, R. L. Russel and M. E. Hoenecke. 1990. Beef tenderness and sarcomere length. Meat Sci. 28:349-363. crossref(new window)

29.
Taylor, R. G., G. H. Geesink, V. F. Thomson, M. Koohmaraie and D. E. Goll. 1995. Is Z-disk degradation responsible for postmortem tenderization? J. Anim. Sci. 73:1351-1367.

30.
Wheeler, T. L., J. W. Savell, H. R. Cross, D. K. Lunt and S. B. Smith. 1990. Mechanisms associated with the variation in tenderness of meat from Brahman and Hereford cattle. J. Anim. Sci. 68:4206-4220.

31.
Wheeler, T. L., L. V. Cundiff and R. M. Koch. 1994. Effect of marbling degree on beef palatability in Bos Taurus and Bos indicus cattle. J. Anim. Sci. 72:3145-3151.

32.
Wheeler, T. L. and M. Koohmaraie. 1999. The extent of proteolysis is independent of sarcomere length in lamb longissimus and psoas major. J. Anim. Sci. 77:2444-2451.

33.
Whipple, G., M. Koohmaraie, M. E. Dikeman and J. D. Crouse. 1990. Effects of high-temperature conditioning on enzymatic activity and tenderness of Bos indicus longissimus muscle. J. Anim. Sci. 68:3654-3662.

34.
Yoon, H. S. 1990. Dairy cattle. In Cattle of the world. Sumoon, Seoul, Korea, pp. 132-133.