Free calcium concentration, calpain-2 activity, and final product tenderness of electrically stimulated beef

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dc.contributor.authorBuseman, Brianna J.
dc.contributor.authorWeber, Tanya M.
dc.contributor.authorNasados, James A.
dc.contributor.authorBass, Phillip D.
dc.contributor.authorVan Buren, Jessie
dc.contributor.authorLancaster, Jessica M.
dc.contributor.authorSmart, Jaxon H.
dc.contributor.authorDoumit, Matthew E.
dc.contributor.authorMurdoch, Gordon K.
dc.contributor.authorPrice, William J.
dc.contributor.authorInsausti Barrenetxea, Kizkitza
dc.contributor.authorColle, Michael J.
dc.contributor.departmentAgronomía, Biotecnología y Alimentaciónes_ES
dc.contributor.departmentAgronomia, Bioteknologia eta Elikaduraeu
dc.contributor.departmentInstitute on Innovation and Sustainable Development in Food Chain - ISFOODen
dc.date.accessioned2023-11-09T17:12:23Z
dc.date.available2023-11-09T17:12:23Z
dc.date.issued2020
dc.date.updated2023-11-09T16:42:28Z
dc.description.abstractThe objective of this study was to evaluate the effect of timing of electrical stimulation on free calcium concentration, calpain-2 activity, Warner-Bratzler shear force (WBSF), and consumer sensory analysis. Twenty-three beef steers were harvested and stimulated (S) using extra-low voltage or not stimulated (NS), at exsanguination and/or 1 h postmortem, resulting in 4 different stimulation treatments: NS-NS, NS-S, S-NS, or S-S. Samples were removed from the longissimus lumborum (LL) and semimembranosus (SM) for free calcium and calpain-2 analysis on days 1, 4, and 14 postmortem. WBSF and sensory analysis steaks were removed on day 4 and frozen (4 d) or aged to 14 d postmortem. Data were analyzed using the mixed model or generalized linear mixed model procedure of SAS (SAS Institute, Inc., Cary, NC), with significance determined at P < 0.05. There was a tendency for an aging-period-by-stimulation-treatment interaction for LL free calcium concentration (P = 0.05), and there was a significant difference between aging periods (P < 0.01). No difference was observed in free calcium concentration in the SM between stimulation treatments (P = 0.44); aging, however, significantly increased SM free calcium concentration (P < 0.01). Stimulation did not impact native calpain-2 activity in the LL (P = 0.71) or SM (P = 0.89). Stimulation treatment did not improve tenderness values for WBSF analysis for the LL (P = 0.69) or SM (P = 0.61) or consumer sensory analysis in the LL (P = 0.56) or SM (P = 0.36). A longer aging period tended to increase calpain-2 activity in the SM (P = 0.08), improve WBSF in the LL (P = 0.09), and significantly improve consumer tenderness scores in the SM (P < 0.01). In conclusion, the timing of electrical stimulation utilized in the current study tended to influence free calcium concentration in the LL but did not influence calpain-2 activity or beef tenderness. Aging, however, improved tenderness.en
dc.description.sponsorshipThis work is/was supported by the USDA National Institute of Food and Agriculture, Hatch Project W4177 Enhancing the Competitiveness and Value of U.S. Beef. Support was also received from the Idaho Experiment Station.en
dc.format.mimetypeapplication/pdfen
dc.identifier.citationBuseman, B. J., Weber, T. M., Nasados, J. A., Bass, P. D., Van Buren, J. B., Lancaster, J. M., Smart, J. H., Doumit, M. E., Murdoch, G. K., Price, W. J., Insausti, K., Colle, M. J. (2020) Free calcium concentration, calpain-2 activity, and final product tenderness of electrically stimulated beef. Meat and Muscle Biology, 4(1), 1-11. https://doi.org/10.22175/mmb.10635.en
dc.identifier.doi10.22175/mmb.10635
dc.identifier.issn2575-985X
dc.identifier.urihttps://academica-e.unavarra.es/handle/2454/46715
dc.language.isoengen
dc.publisherIowa State University Digital Pressen
dc.relation.ispartofMeat and Muscle Biology 4(1), (2020)en
dc.relation.publisherversionhttps://doi.org/10.22175/mmb.10635
dc.rights© 2020 Buseman, et al. This is an open access article distributed under the CC BY license.en
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectBeefen
dc.subjectCalciumen
dc.subjectCalpainen
dc.subjectElectrical stimulationen
dc.subjectTendernessen
dc.titleFree calcium concentration, calpain-2 activity, and final product tenderness of electrically stimulated beefen
dc.typeinfo:eu-repo/semantics/article
dc.type.versioninfo:eu-repo/semantics/publishedVersion
dspace.entity.typePublication
relation.isAuthorOfPublicationd73299bb-63e6-4023-a134-8742f3913a0a
relation.isAuthorOfPublication.latestForDiscoveryd73299bb-63e6-4023-a134-8742f3913a0a

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