Contribution of postmortem muscle biochemistry to the delivery of consistent meat quality with particular focus on the calpain system

Abbot, 1977, Ultrastructural changes during autolysis of red and white porcine muscle, Journal of Food Science, 42, 1185, 10.1111/j.1365-2621.1977.tb14456.x Anderson, 1998, Characterization of monoclonal antibodies to calpain 3 and protein expression in muscle from patients with limb-girdle muscular dystrophy type 2A, American Journal of Pathology, 153, 1169, 10.1016/S0002-9440(10)65661-1 Belk, K. E., Scanga, J. A., Wyle, A. M., Wulf, D. M., Tatum, J. D., Reagan, J. O., et al. (2000). The use of video image analysis and instrumentation to predict beef palatability. In Proceedings of the 53rd annual reciprocal meat conference, Ohio, USA (pp. 10–15). Bickerstaffe, 2001, Impact of introducing specifications on the tenderness of retail meat, Meat Science, 59, 303, 10.1016/S0309-1740(01)00083-3 Boleman, 1997, Consumer evaluation of beef of known categories of tenderness, Journal of Animal Science, 75, 1521, 10.2527/1997.7561521x Bouton, 1973, A comparison of the effects of aging, conditioning and skeletal restraint on the tenderness of mutton, Journal of Food Science, 38, 932, 10.1111/j.1365-2621.1973.tb02117.x Brown, 1993, Structural modifications associated with the change in Ca2+ sensitivity on activation of m-calpain, FEBS Letters, 322, 65, 10.1016/0014-5793(93)81112-D Byrne, 1998, Non-destructive prediction of selected quality attributes of beef by near-infrared reflectance spectroscopy, Meat Science, 49, 399, 10.1016/S0309-1740(98)00005-9 Cottin, 1981, Ca2+-dependent association between a Ca2+-activated neutral proteinase (CaANP) and its specific inhibitor, FEBS Letters, 136, 221, 10.1016/0014-5793(81)80622-9 Davey, 1970, Studies in meat tenderness 8. Ultrastructural changes in meat during aging, Journal of Food Science, 35, 56, 10.1111/j.1365-2621.1970.tb12367.x Davey, 1969, Studies of meat tenderness. 7 Changes in the fine structure of meat during aging, Journal of Food Science, 34, 69, 10.1111/j.1365-2621.1969.tb14364.x Dayton, 1982, Comparison of low- and high-calcium-requiring forms of the calcium-activated protease with their autolytic breakdown products, Biochimica et Biophysica Acta, 709, 166, 10.1016/0167-4838(82)90457-5 Dayton, 1976, A Ca2+-activated protease possibly involved in myofibrillar protein turnover. Purification from porcine muscle, Biochemistry, 15, 2150, 10.1021/bi00655a019 Dayton, 1976, A Ca2+-activated protease possibly involved in myofibrillar protein turnover. Partial characterization of the purified enzyme, Biochemistry, 15, 2159, 10.1021/bi00655a020 Dayton, 1981, A calcium-activated protease possibly involved in myofibrillar protein turnover. Isolation of a low-calcium-requiring form of the protease, Biochimica et Biophysica Acta, 659, 48, 10.1016/0005-2744(81)90270-9 DeMartino, 1988, Proteolysis of the protein inhibitor of calcium-dependent proteases produces lower molecular weight fragments that retain inhibitory activity, Archives of Biochemistry and Biophysics, 262, 189, 10.1016/0003-9861(88)90181-6 Doumit, 1999, Immunoblot analysis of calpastatin degradation: evidence for cleavage by calpain in postmortem muscle, Journal of Animal Science, 77, 1467, 10.2527/1999.7761467x Ducastaing, 1985, Effects of electrical stimulation on post-mortem changes in the activities of two Ca dependent neutral proteinases and their inhibitor in beef muscle, Meat Science, 15, 193, 10.1016/0309-1740(85)90075-0 Dutson, 1974, Ultrastructural postmortem changes in normal and low quality porcine muscle fibers, Journal of Food Science, 39, 32, 10.1111/j.1365-2621.1974.tb00981.x Emori, 1986, Isolation and sequence analysis of cDNA clones for the small subunit of rabbit calcium-dependent protease, Journal of Biological Chemistry, 261, 9472, 10.1016/S0021-9258(18)67680-X Feldkamp, 2005, Determining consumer valuation of differentiated beef steak quality attributes, Journal of Muscle Foods, 16, 1, 10.1111/j.1745-4573.2004.05303.x Garssen, 1995, Effects of dietary clenbuterol and salbutamol on meat quality in veal calves, Meat Science, 40, 337, 10.1016/0309-1740(94)00034-5 Geesink, 1999, Effect of calpastatin on degradation of myofibrillar proteins by μ-calpain under postmortem conditions, Journal of Animal Science, 77, 2685, 10.2527/1999.77102685x Geesink, 1999, Postmortem proteolysis and calpain/calpastatin activity in callipyge and normal lamb biceps femoris during extended postmortem storage, Journal of Animal Science, 77, 1490, 10.2527/1999.7761490x Geesink, G. H., Kuchay, S., Chishti, A. H., & Koohmaraie, M. (2006). μ-Calpain is essential for postmortem proteolysis of muscle proteins. Journal of Animal Science, in press. Geesink, 2005, Calpain 3/p94 is not involved in postmortem proteolysis, Journal of Animal Science, 83, 1646, 10.2527/2005.8371646x George, 1999, An audit of retail beef loin steak tenderness conducted in eight US cities, Journal of Animal Science, 77, 1735, 10.2527/1999.7771735x Goll, 1983, Role of muscle proteinases in maintenance of muscle integrity and mass, Journal of Food Biochemistry, 7, 137, 10.1111/j.1745-4514.1983.tb00795.x Goll, 2003, The calpain system, Physiological Reviews, 83, 731, 10.1152/physrev.00029.2002 Herring, 1967, Tenderness and associated characteristics of stretched and contracted bovine muscles, Journal of Food Science, 32, 317, 10.1111/j.1365-2621.1967.tb01321_32_3.x Ho, 1996, Effect of electrical stimulation on postmortem titin, nebulin, desmin, troponin-T degradation and ultrastructural changes in bovine longissimus muscle, Journal of Animal Science, 74, 1563, 10.2527/1996.7471563x Hoagland, 1917, Changes in fresh beef during cold storage above freezing, United States Department of Agriculture Bulletin, 433, 1 Huff-Lonergan, 1996, Proteolysis of specific muscle structural proteins by μ-calpain at low pH and temperature is similar to degradation in postmortem bovine muscle, Journal of Animal Science, 74, 993, 10.2527/1996.745993x Huffman, 1996, Effect of beef tenderness on consumer satisfaction with steaks consumed in the home and restaurant, Journal of Animal Science, 74, 91, 10.2527/1996.74191x Ilian, 2004, The relationship between meat tenderization, myofibril fragmentation and autolysis of calpain 3 during post-mortem aging, Meat Science, 66, 387, 10.1016/S0309-1740(03)00125-6 Imajoh, 1985, Reversible interaction between Ca2+-activated neutral protease (CANP) and its endogenous inhibitor, FEBS Letters, 187, 47, 10.1016/0014-5793(85)81211-4 Inomata, 1988, Activation mechanism of calcium activated neutral protease, Journal of Biological Chemistry, 263, 19783, 10.1016/S0021-9258(19)77703-5 Kent, 2004, Postmortem proteolysis is reduced in transgenic mice overexpressing calpastatin, Journal of Animal Science, 82, 794, 10.2527/2004.823794x Koohmaraie, M. (1988). The role of endogenous proteases in meat tenderness. In Proceedings of 41st annual reciprocal meat conference, Wyoming, USA (pp. 89–100). Koohmaraie, 1990, Inhibition of postmortem tenderization in ovine carcasses through infusion of zinc, Journal of Animal Science, 68, 1476 Koohmaraie, 1992, Ovine skeletal muscle multicatalytic proteinase complex (proteasome): purification, characterization, and comparison of its effect on myofibrils with μ-calpain, Journal of Animal Science, 70, 3697, 10.2527/1992.70123697x Koohmaraie, 1988, Acceleration of postmortem tenderization in ovine carcasses through activation of Ca2+-dependent proteases, Journal of Food Science, 53, 1638, 10.1111/j.1365-2621.1988.tb07803.x Koohmaraie, 1996, Meat toughening does not occur when rigor shortening is prevented, Journal of Animal Science, 74, 2935, 10.2527/1996.74122935x Koohmaraie, 1986, Effect of low-calcium-requiring calcium activated factor on myofibrils under varying pH and temperature conditions, Journal of Food Science, 51, 28, 10.1111/j.1365-2621.1986.tb10828.x Koohmaraie, 1987, Effects of post-mortem storage on Ca++-dependent proteases, their inhibitor and myofibril fragmentation, Meat Science, 19, 187, 10.1016/0309-1740(87)90056-8 Koohmaraie, 1991, Effect of the β-adrenergic agonist L644,969 on muscle growth, endogenous proteinase activities, and postmortem proteolysis in wether lambs, Journal of Animal Science, 69, 4823, 10.2527/1991.69124823x Koohmaraie, 1995, A muscle hypertrophy condition in lamb (callipyge): characterization of effects on muscle growth and meat quality traits, Journal of Animal Science, 73, 3596, 10.2527/1995.73123596x Koohmaraie, 1990, Acceleration of postmortem tenderization in lamb and Brahman-cross beef carcasses through infusion of calcium chloride, Journal of Animal Science, 68, 1278 Koohmaraie, 1991, Postmortem proteolysis in longissimus muscle from beef, lamb and pork carcasses, Journal of Animal Science, 69, 617, 10.2527/1991.692617x Kretchmar, 1990, Alterations in postmortem degradation of myofibrillar proteins in lamb fed a β-adrenergic agonist, Journal of Animal Science, 68, 1760, 10.2527/1990.6861760x Lee, 1992, Molecular diversity in amino-terminal domains of human calpastatin by exon skipping, Journal of Biological Chemistry, 267, 8437, 10.1016/S0021-9258(18)42463-5 Li, 2001, Classification of tough and tender beef by image texture analysis, Meat Science, 57, 341, 10.1016/S0309-1740(00)00105-4 Locker, 1960, Degree of muscle contraction as a factor in tenderness of beef, Food Research, 25, 304, 10.1111/j.1365-2621.1960.tb00335.x Lusk, 2001, In-store valuation of steak tenderness, American Journal of Agricultural Economics, 83, 539, 10.1111/0002-9092.00176 Maki, 1988, Analysis of structure–function relationship of pig calpastatin by expression of mutated cDNAs in Escherichia coli, Journal of Biological Chemistry, 263, 10254, 10.1016/S0021-9258(19)81507-7 Marsh, 1966, Studies in meat tenderness. III. The effects of cold shortening on tenderness, Journal of Food Science, 31, 450, 10.1111/j.1365-2621.1966.tb00520.x Mellgren, 1986, Proteolysis of the calcium-dependent protease inhibitor by myocardial calcium-dependent protease, Archives of Biochemistry and Biophysics, 246, 233, 10.1016/0003-9861(86)90468-6 Miller, 2001, Consumer thresholds for establishing the value of beef tenderness, Journal of Animal Science, 79, 3062, 10.2527/2001.79123062x Morgan, 1991, National beef tenderness survey, Journal of Animal Science, 69, 3274, 10.2527/1991.6983274x Nagainis, 1983, Autolysis of high-Ca2+ and low Ca2+-forms of the Ca2+-dependent proteinase from bovine skeletal muscle, Federation Proceedings, 42, 1780 Nakamura, 1989, Fragmentation of an endogenous inhibitor upon complex formation with high- and low-Ca2+-requiring forms of calcium-activated neutral proteases, Biochemistry, 28, 449, 10.1021/bi00428a007 Olson, 1977, Effect of postmortem storage and calcium activated factor on the myofibrillar proteins of bovine skeletal muscle, Journal of Food Science, 42, 117, 10.1111/j.1365-2621.1977.tb01233.x Ouali, 1990, Calpains and calpastatin distribution in bovine, porcine and ovine skeletal muscles, Meat Science, 28, 331, 10.1016/0309-1740(90)90047-A Park, 1998, Near-infrared reflectance analysis for predicting beef longissimus tenderness, Journal of Animal Science, 76, 2115, 10.2527/1998.7682115x Parr, 1999, Relationship between skeletal muscle-specific calpain, p94/calpain 3, Journal of Animal Science, 77, 661, 10.2527/1999.773661x Polkinghorne, R., Watson, R., Porter, M., Gee, A., Scott, J., & Thompson, J. (1999). The use of consumer scores to set grade standards. In Proceedings of the 45th international conference of meat science and technology, Yokohama, Japan (pp. 14–15). Rhee, 2004, Variation in palatability and biochemical traits within and among eleven beef muscles, Journal of Animal Science, 82, 534, 10.2527/2004.822534x Robson, R. M., Huff-Lonergan, E., Parrish, F. C., Ho, C. Y., Stromer, M. H., Huiatt, T. W., et al. (1997). Postmortem changes in the myofibrillar and cytoskeletal proteins in muscle. In Proceedings of the 50th annual reciprocal meat conference, Iowa, USA (pp. 43–52). Savell, J. W., Shackelford, S. D. (1992). Significance of tenderness to the meat industry. In Proceedings of 45th annual reciprocal meat conference, Colorado, USA (pp. 43–46). Shackelford, 1991, An evaluation of tenderness of the longissimus muscle of Angus by Hereford versus Brahman crossbred heifers, Journal of Animal Science, 69, 171, 10.2527/1991.691171x Shackelford, 2004, Development of optimal protocol for visible and near-infrared reflectance spectroscopic evaluation of meat quality, Meat Sci., 68, 371, 10.1016/j.meatsci.2004.01.013 Shackelford, 2005, On-line classification of US select beef carcasses for longissimus tenderness using visible and near-infrared reflectance spectroscopy, Meat Sci., 69, 409, 10.1016/j.meatsci.2004.08.011 Shackelford, 1999, Tenderness classification of beef: II. Design and analysis of a system to measure beef longissimus shear force under commercial processing conditions, Journal of Animal Science, 77, 1474, 10.2527/1999.7761474x Shackelford, 2001, Consumer impressions of Tender Select beef, Journal of Animal Science, 79, 2605, 10.2527/2001.79102605x Smith, G. C., Savell, J. W., Dolezal, H. G., Field, T. G., Gill, D. R., Griffin, D. B., et al. (1995). Improving the quality, consistency, competetiveness and marketshare of beef: the final report of the second blueprint for total quality management in the fed-beef (slaughter steer/heifer) industry. National Beef Quality Audit–1995. Sorimachi, 1989, Molecular cloning of a novel mammalian calcium dependent protease distinct from both m- and μ-types, Journal of Biological Chemistry, 264, 20106, 10.1016/S0021-9258(19)47225-6 Sorimachi, 1995, Muscle-specific calpain, p94, responsible for limb girdle muscular dystrophy type 2A, associates with connectin through IS2, a p94-specific sequence, Journal of Biological Chemistry, 270, 31158, 10.1074/jbc.270.52.31158 Sorimachi, 1993, Muscle-specific calpain, p94, is degraded by autolysis immediately after translation, resulting in disappearance from muscle, Journal of Biological Chemistry, 268, 10593, 10.1016/S0021-9258(18)82240-2 Strandine, 1949, A study of variations in muscles of beef and chicken, Journal of Animal Science, 8, 483, 10.2527/jas1949.84483x Suzuki, 1981, Autolysis of calcium-activated neutral protease of chicken skeletal muscle, Journal of Biochemistry, 90, 1787, 10.1093/oxfordjournals.jbchem.a133656 Suzuki, 1981, Limited autolysis of Ca2+-activated neutral protease (CANP) changes its sensitivity to Ca2+ ions, Journal of Biochemistry, 90, 275, 10.1093/oxfordjournals.jbchem.a133463 Taylor, 1998, Effects of postmortem storage on the ultrastructure of the endomysium and myofibrils in normal and callipyge longissimus, Journal of Animal Science, 76, 2811, 10.2527/1998.76112811x Taylor, 1995, Is Z-disk degradation responsible for postmortem tenderization?, Journal of Animal Science, 21, 1351, 10.2527/1995.7351351x Taylor, 1995, Proteolytic activity of proteasome on myofibrillar structures, Molecular Biology Reports, 21, 71, 10.1007/BF00990974 Thompson, J. R., Polkinghorne, R., Watson, R., Gee, A., & Murrison, B. (1999). A cut based grading scheme to predict eating quality by cooking method. In Proceedings of the 45th international conference of meat science and technology, Yokohama, Japan (pp. 20–21). Uytterhaegen, 1994, Effects of exogenous protease effectors on beef tenderness and myofibrillar degradation and solubility, Journal of Animal Science, 72, 1209, 10.2527/1994.7251209x Veiseth, 2001, Effect of post-mortem storage on μ-calpain and m-calpain in ovine skeletal muscle, Journal of Animal Science, 70, 3035 Veiseth, 2004, Factors regulating lamb longissimus tenderness are affected by age at slaughter, Meat Science, 68, 635, 10.1016/j.meatsci.2004.05.015 Vote, 2003, Online prediction of beef tenderness using a computer vision system equipped with a BeefCam module, Journal of Animal Science, 81, 457, 10.2527/2003.812457x Wheeler, 1992, The effect of postmortem time of injection and freezing on the effectiveness of calcium chloride for improving beef tenderness, Journal of Animal Science, 70, 3451, 10.2527/1992.70113451x Wheeler, 1994, Effect of marbling degree on beef palatability in Bos taurus and Bos indicus cattle, Journal of Animal Science, 72, 3145, 10.2527/1994.72123145x Wheeler, 1994, Prerigor and postrigor changes in tenderness of ovine longissimus muscle, Journal of Animal Science, 72, 1232, 10.2527/1994.7251232x Wheeler, 1999, The extent of proteolysis is independent of sarcomere length in lamb longissimus and psoas major, Journal of Animal Science, 77, 2444, 10.2527/1999.7792444x Wheeler, 1991, Effects of calcium chloride injection and hot boning on the tenderness of round muscles, Journal of Animal Science, 78, 958, 10.2527/2000.784958x Wheeler, T. L., Shackelford, S. D., & Koohmaraie, M. (1999). MARC classification system: objective evaluation of beef tenderness and cutability. Bulletin. Clay Center, NE: Roman L. Hruska US Meat Animal Research Center, Agricultural Research Service, US Department of Agriculture. Wheeler, 2000, Relationship of beef longissimus tenderness classes to tenderness of gluteus medius, semimembranosus, and biceps femoris, Journal of Animal Science, 78, 2856, 10.2527/2000.78112856x Wheeler, 2000, Variation in proteolysis, sarcomere length, collagen content, and tenderness among major pork muscles, Journal of Animal Science, 78, 958, 10.2527/2000.784958x Wheeler, 2002, The efficacy of three objective systems for identifying beef cuts that can be guaranteed tender, Journal of Animal Science, 80, 3315, 10.2527/2002.80123315x Whipple, 1990, Predicting beef-longissimus tenderness from various biochemical and histological muscle traits, Journal of Animal Science, 68, 4193, 10.2527/1990.68124193x Whipple, 1990, Evaluation of attributes that affect longissimus muscle tenderness in Bos taurus and Bos indicus cattle, Journal of Animal Science, 68, 2716, 10.2527/1990.6892716x Wulf, 2000, Using measurements of muscle color, pH, and electrical impedance to augment the current USDA beef quality grading standard and improve the accuracy and precision of sorting carcasses into palatability groups, Journal of Animal Science, 78, 2595, 10.2527/2000.78102595x