Relationships between Canadian beef grade and intramuscular collagen characteristics in bovine m. longissimus lumborum
Notice bibliographique
Résumé
Consumers’ decisions to purchase beef are determined by various factors, including meat appearance and anticipated and experienced eating satisfaction. While there are different contributions of each intramuscular component to meat quality, intramuscular connective tissue (IMCT) impacts beef tenderness as “background toughness”. IMCT is primarily composed of the protein collagen, which increases in crosslink complexity as animals age. Youthful animals primarily have immature divalent collagen crosslinks and Ehrlich Chromogen which are temperature labile. However, as animals age, the divalent crosslinks transition into a mature, trivalent crosslink pyridinoline which provides increased stability to the collagen structure throughout muscle. This results in declining collagen heat solubility as well as increased Slice Shear Force (SSF) of cooked meat. For consumers, this is undesirable for beef, as it requires extended cooking periods to allow the collagen to degrade and gelatinize. Current research has reported the impacts of pyridinoline and Ehrlich Chromogen on beef toughness; however, the effects of divalent collagen crosslinks are less understood. The objective of this study was to evaluate the relationship between beef quality grade, toughness as determined by SSF, and collagen characteristics, specifically collagen solubility and collagen divalent and trivalent crosslink quantification. Longissimus lumborum m. steak samples were randomly collected from beef carcasses (Canada AA, n= 101; Canada AAA, n= 500) and aged for 14 d. After, cooked tenderness was measured using SSF and samples were categorized into tender (SSF=0-19.9 kg), intermediate (SSF=20.0-39.9 kg), and tough (SSF>40.0) subcategories. Collagen heat solubility was measured on a frozen uncooked portion from each sample, and categorized as high or low collagen solubility, and related to collagen divalent and trivalent crosslinks quantified utilizing a novel technique. Results showed that muscles from Canada AA carcasses had greater soluble collagen and greater mean slice shear force and less insoluble collagen than muscles from Canada AAA carcasses. However, there were no differences due to collagen solubility or tenderness category. Pyridinoline, lysinonorleucine, hydroxylysinonorleucine, 5, 5’-dihydroxylysinonorleucine, and deoxypyridinoline concentrations were unaffected by and unrelated to, respectively, quality grade and collagen solubility percentage. Ehrlich’s Chromogen had a significant difference for collagen solubility percentage with high solubility having greater concentration compared to low solubility. As the longissimus lumborum muscle used in this study is a tender cut of meat located in the loin area resulting in reduced connective tissue, future research should focus on differing locations of muscle and characterization of divalent crosslinks variation with animal age to identify the relationship between collagen crosslink type and beef toughness.
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Comment cette classification a été obtenuedéplier
Prédiction machine sur la base complète
Imitation des enseignantsNi prévalence calibrée, ni vérité terrain. Validation humaine à venir. Le volet Gemma est une étiquette directe du modèle pour chaque travail de la base, lue sur la notice réduite au titre. Le volet Codex est un classifieur appris des 10 348 étiquettes directes de Codex et calibré sur les taux pondérés de l'échantillon; les champs sans appui suffisant ne portent aucun appel Codex. Le mode candidate est l'union des deux volets; le consensus est leur intersection. Ces sorties portent le statut machine_predicted_unvalidated et ne sont pas des étiquettes humaines.
Scores du classifieur distillé par catégorie (deux têtes)
| Catégorie | Codex | Gemma |
|---|---|---|
| Métarecherche | 0,000 | 0,001 |
| Méta-épidémiologie (sens strict) | 0,000 | 0,000 |
| Méta-épidémiologie (sens large) | 0,000 | 0,000 |
| Bibliométrie | 0,001 | 0,001 |
| Études des sciences et des technologies | 0,001 | 0,000 |
| Communication savante | 0,000 | 0,000 |
| Science ouverte | 0,000 | 0,000 |
| Intégrité de la recherche | 0,000 | 0,000 |
| Charge utile insuffisante (le modèle a refusé de juger) | 0,001 | 0,000 |
Scores machine (provisoires)
Les deux têtes enseignantes du modèle étudiant, lues sur ce travail. Un score ordonne la base pour la relecture; il n'affirme jamais une catégorie, et le statut de validation accompagne chaque rangée tel quel.
Scores de référence d'un modèle non mature (critères de maturité non atteints, 7 itérations). Un score ordonne; il n'affirme jamais une catégorie.
score_only:v0-immature-baseline · tel quel depuis la passe de notation : score_only signifie que le nombre peut ordonner les travaux, et qu'aucune étiquette de catégorie n'en découleClassification
machine, non validéePrédiction automatique; un appel candidat d’une seule source (Gemma direct ou Codex distillé), pas un consensus.
Le détail, modèle par modèle et score par score, se trouve en fin de page sous « Comment cette classification a été obtenue ».