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Guanghong Zhou - One of the best experts on this subject based on the ideXlab platform.
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Effects of Ultrasound Treatment on Connective Tissue Collagen and Meat Quality of Beef Semitendinosus Muscle
Journal of Food Quality, 2015Co-Authors: Hai-jun Chang, Qiang Wang, Chun-hong Tang, Guanghong ZhouAbstract:The effects of low-frequency, high-power ultrasound (40 kHz, 1,500 W) on meat quality and connective tissue collagen of beef Semitendinosus Muscle were assessed. Beef steaks were sonicated for 10, 20, 30, 40, 50 or 60 min. The effects of ultrasound on exudate yield, water-loss rate, cooking loss, meat tenderness, and connective tissue and collagen properties were assessed. The results revealed that ultrasound increased meat exudate and water-loss rates and reduced Warner–Bratzler shear force values. However, ultrasound had no effect on cooking loss or insoluble collagen content and little effects on collagen content and solubility. The mechanical strength of connective tissue decreased in ultrasound-treated beef samples. Following ultrasound treatment of ≥10 min, Muscle fibers shrank, the endomysium was disrupted and the perimysium thickness decreased. Protein aggregates formed in the extracellular space. Low-frequency, high-power ultrasound had significant effects on meat texture and connective tissue properties. Practical Applications Intramuscular connective tissue (IMCT) and collagen are related to meat quality, especially meat tenderness and texture. Ultrasound treatment enhances tenderness and sensory attributes of meat by changing cellular structures. However, there are limited data on the effectiveness of ultrasound on meat quality from the viewpoint of IMCT. In this study, we reported the meat quality attributes affected by changes in connective tissue and collagen as a result of ultrasound treatment. The results obtained in this study would be useful for the scientific community and the meat industry.
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effects of characteristics changes of collagen on meat physicochemical properties of beef Semitendinosus Muscle during ultrasonic processing
Food and Bioprocess Technology, 2012Co-Authors: Haijun Chang, Guanghong Zhou, Ming HuangAbstract:Low-frequency and high-power ultrasound (40 kHz, 1,500 W) was tested for its effects on the characteristics of intramuscular heat-insoluble collagen and meat quality and textural properties of beef Semitendinosus Muscle. Meat steaks (2.5 × 5.0 × 5.0 cm, 100 ± 5 g) were sonicated for 10, 20, 30, 40, 50, and 60 min, respectively. Characteristics changes of collagen and meat quality and texture were estimated. The results indicated that ultrasound treatment had no significant (P > 0.05) effects on L* (lightness) and a* (redness) values but decreased b* (yellowness) value significantly when sonicated for 30 min (minimum 6.98). Ultrasound treatment significantly (P < 0.01) reduced the Muscle fiber diameter and filtering residues but had no significant effects on the content of heat-insoluble collagen. Significant differences (P < 0.05) in β-galactosidase and β-glucuronidase activity were found between ultrasound treated for 10 min (reached the minimum were 5.2 × 10−3 and 1.6 × 10−3 umol∙ml−1∙min−1, respectively) and control samples. Thermal characteristics analysis of collagen suggested that ultrasound treatment weaken the average stability of collagen. After ultrasound treatment, collagenous fibers were disordered and staggered significantly; fiber arrangement became loose; and the denaturing, granulation, and aggregation of collagen fiber appeared in the extracellular space. Those changes on collagen characteristics had significant effects on meat textural properties. The results suggested that low-frequency and high-power sonication had a significant effect on collagen characters and meat textural properties.
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Effects of Characteristics Changes of Collagen on Meat Physicochemical Properties of Beef Semitendinosus Muscle during Ultrasonic Processing
Food and Bioprocess Technology, 2009Co-Authors: Haijun Chang, Guanghong Zhou, Ming HuangAbstract:Low-frequency and high-power ultrasound (40 kHz, 1,500 W) was tested for its effects on the characteristics of intramuscular heat-insoluble collagen and meat quality and textural properties of beef Semitendinosus Muscle. Meat steaks (2.5 × 5.0 × 5.0 cm, 100 ± 5 g) were sonicated for 10, 20, 30, 40, 50, and 60 min, respectively. Characteristics changes of collagen and meat quality and texture were estimated. The results indicated that ultrasound treatment had no significant (P > 0.05) effects on L* (lightness) and a* (redness) values but decreased b* (yellowness) value significantly when sonicated for 30 min (minimum 6.98). Ultrasound treatment significantly (P
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changes of meat quality characteristics and intramuscular connective tissue of beef Semitendinosus Muscle during postmortem aging for chinese yellow bulls
International Journal of Food Science and Technology, 2008Co-Authors: Guanghong ZhouAbstract:Summary This study was designed to explore the changes of meat quality characteristics and intramuscular connective tissue of beef Semitendinosus Muscle during postmortem aging for Chinese Yellow bulls. Semitendinosus Muscles were obtained at day 4 postmortem and then further aged for different periods. Chemical determinations, histological and mechanical measurements were performed for the raw and cooked steaks on days 4, 11, 14, 21, and 28 postmortem, respectively. The results showed that postmortem aging resulted in an increase in moisture content and collagen solubility, a decrease in filtering residues, primary perimysial thickness, fibre diameter, Warner-Bratzler shear force, and transition temperature of the endomysium. The synergic effects of the myofibril and the intramuscular connective tissue determined the tenderness of aged beef.
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Effects of carcass maturity on meat quality characteristics of beef Semitendinosus Muscle for chinese native yellow steers
Animal : an international journal of animal bioscience, 2007Co-Authors: Guanghong Zhou, Jianhua ZhangAbstract:This work was designed to study the effects of carcass maturity on meat quality characteristics and intramuscular connective tissue of beef Semitendinosus Muscle from Chinese native Yellow steers. Chemical determinations, histological and mechanical measurements were performed on the raw and cooked meat at 4 days post mortem. In raw meat, intramuscular fat, collagen solubility, mechanical strength and transition temperature of intramuscular connective tissue increased ( P 0.05 ) with carcass maturity before body maturation, whilst moisture, total collagen, fibre diameter decreased after body maturation. Warner-Bratzlar shear force (WBSF) of cooked meat increased with maturity before body maturation due to the Muscle atrophy, and thus the decline of moisture content and the increase of cooking losses. After body maturation, the increase of WBSF was neutralised by the increase of intramuscular fat, the decrease of total collagen and the elongation of sarcomere length.
Ming Huang - One of the best experts on this subject based on the ideXlab platform.
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effects of characteristics changes of collagen on meat physicochemical properties of beef Semitendinosus Muscle during ultrasonic processing
Food and Bioprocess Technology, 2012Co-Authors: Haijun Chang, Guanghong Zhou, Ming HuangAbstract:Low-frequency and high-power ultrasound (40 kHz, 1,500 W) was tested for its effects on the characteristics of intramuscular heat-insoluble collagen and meat quality and textural properties of beef Semitendinosus Muscle. Meat steaks (2.5 × 5.0 × 5.0 cm, 100 ± 5 g) were sonicated for 10, 20, 30, 40, 50, and 60 min, respectively. Characteristics changes of collagen and meat quality and texture were estimated. The results indicated that ultrasound treatment had no significant (P > 0.05) effects on L* (lightness) and a* (redness) values but decreased b* (yellowness) value significantly when sonicated for 30 min (minimum 6.98). Ultrasound treatment significantly (P < 0.01) reduced the Muscle fiber diameter and filtering residues but had no significant effects on the content of heat-insoluble collagen. Significant differences (P < 0.05) in β-galactosidase and β-glucuronidase activity were found between ultrasound treated for 10 min (reached the minimum were 5.2 × 10−3 and 1.6 × 10−3 umol∙ml−1∙min−1, respectively) and control samples. Thermal characteristics analysis of collagen suggested that ultrasound treatment weaken the average stability of collagen. After ultrasound treatment, collagenous fibers were disordered and staggered significantly; fiber arrangement became loose; and the denaturing, granulation, and aggregation of collagen fiber appeared in the extracellular space. Those changes on collagen characteristics had significant effects on meat textural properties. The results suggested that low-frequency and high-power sonication had a significant effect on collagen characters and meat textural properties.
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Effects of Characteristics Changes of Collagen on Meat Physicochemical Properties of Beef Semitendinosus Muscle during Ultrasonic Processing
Food and Bioprocess Technology, 2009Co-Authors: Haijun Chang, Guanghong Zhou, Ming HuangAbstract:Low-frequency and high-power ultrasound (40 kHz, 1,500 W) was tested for its effects on the characteristics of intramuscular heat-insoluble collagen and meat quality and textural properties of beef Semitendinosus Muscle. Meat steaks (2.5 × 5.0 × 5.0 cm, 100 ± 5 g) were sonicated for 10, 20, 30, 40, 50, and 60 min, respectively. Characteristics changes of collagen and meat quality and texture were estimated. The results indicated that ultrasound treatment had no significant (P > 0.05) effects on L* (lightness) and a* (redness) values but decreased b* (yellowness) value significantly when sonicated for 30 min (minimum 6.98). Ultrasound treatment significantly (P
Koui Takahashi - One of the best experts on this subject based on the ideXlab platform.
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Structural changes in endomysium and perimysium during post-mortem aging of chicken Semitendinosus Muscle—Contribution of structural weakening of intramuscular connective tissue to meat tenderization
Meat Science, 2003Co-Authors: Takanori Nishimura, Koui TakahashiAbstract:Post-mortem changes in endomysium and perimysium were investigated during aging of chicken Semitendinosus Muscle at 4°C. Although the shear-force value of raw meat decreased rapidly within 5 h post mortem and gradually thereafter, the solubility of collagen and the ratio of each chain of soluble collagen remained unchanged during 24 h post mortem. Light microscopic studies showed that structures of endomysium and perimysium disintegrated into several thin sheets within 12 h post mortem, and that many gaps opened in the cross-section of endomysium and perimysium. While endomysium and perimysium were not stained by periodic acid Schiff reagent in fresh Muscle, they were markedly stained in Muscle 12 h post mortem. These results provide direct evidence for the structural weakening of endomysium and perimysium during post-mortem aging of chicken. Therefore, we conclude that the structural weakening of the intramuscular connective tissue is closely related to tenderization of chicken.
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Structural weakening of intramuscular connective tissue during Post Mortem ageing of chicken Semitendinosus Muscle
Meat Science, 2002Co-Authors: Takanori Nishimura, Koui TakahashiAbstract:Abstract The structural changes in intramuscular connective tissues endomysium and perimysium during post mortem ageing in chicken Semitendinosus Muscle were investigated using an improved technique of scanning electron microscopy. In post mortem chicken aged for 12 h at 4°C, the endomysium resolved into individual collagen fibrils and the perimysial sheets separated into collagen fibres. These results provide direct evidence for the structural weakening of endomysium and perimysium during post mortem ageing. The structural changes in the intramuscular connective tissue were minimal until 6 h post mortem, but clearly observable after 12 h post mortem. It was concluded that this disintegration of the intramuscular connective tissue is the chief mechanism in tenderisation during extended post mortem ageing of chicken.
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Developmental expression of extracellular matrix components in intramuscular connective tissue of bovine Semitendinosus Muscle.
Histochemistry and Cell Biology, 1997Co-Authors: Takanori Nishimura, Kouichi Ojima, Akihito Hattori, Koui TakahashiAbstract:We have investigated the expression patterns of extracellular matrix components in intramuscular connective tissue during the development of bovine Semitendinosus Muscle by means of indirect immunofluorescence techniques. Types I, III, V, and VI collagen and fibronectin were located in the endomysium and the perimysium. Type IV collagen, laminin, and heparan sulfate proteoglycans (PGs) were exclusively located in the endomysium, and dermatan sulfate PGs existed only in the perimysium. The localization of these components in the intramuscular connective tissue of Semitendinosus Muscle remained unchanged throughout prenatal and postnatal growth of cattle, suggesting that they are essential for forming and maintaining structures of the endomysium and perimysium in bovine Semitendinosus Muscle. On the other hand, decorin was undetectable in the endomysium of neonates, although other matrix components were already expressed. It was expressed slightly in the endomysium of 2-month-old calves, and clearly detectable in the endomysium of cattle more than 6 months old. Chondroitin sulfate PGs were barely detectable in the perimysium of fetuses and neonatal calves, and progressively appeared during postnatal development of the Muscle. It seems likely that these PGs are closely related to the postnatal development of the endomysium and perimysium.
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Structural changes in the intramuscular connective tissue during development of bovine Semitendinosus Muscle
Tissue & Cell, 1996Co-Authors: Takanori Nishimura, Koichi Ojima, Akihito Hattori, Koui TakahashiAbstract:Abstract Structural changes in the intramuscular connective tissue during development of bovine Semitendinosus Muscle were investigated using the cell-maceration method for scanning electron microscopy, by which cellular elements were eliminated and collagen fibrils and fibres were exposed. The endomysium was discontinuous and showed various shapes and sizes in the Muscle of 7-month fetuses. The perimysium consisted of collagen fibres in loose contact with each other. In the Muscle of neonatal calves, the endomysium consisted of cylindrical sheaths and displayed a honeycomb structure, and the perimysium was composed of several layers of collagen fibres. Collagen fibrils in the endomysium bound ever more closely with each other, and collagen fibres in the perimysium increased in thickness, and the wavy pattern of collagen fibres became more regular with growth of cattle. We have examined the mechanical strength of the intramuscular connective tissue by our new method, ‘intramuscular connective tissue (IMCT) model’. The IMCT model is composed of collagen fibrils and fibres which maintains the organization in the endomysium and perimysium in situ. The shear-force value of the model increased rapidly from the 7th fetal month to the neonatal stage, and increased linearly with postnatal ageing thereafter. Changes in the arrangement of collagen fibrils and fibres seem to be closely related to an increase in the mechanical strength of the intramuscular connective tissue during development of bovine skeletal Muscle.
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Structural changes in the intramuscular connective tissue during development of bovine Semitendinosus Muscle
Tissue & Cell, 1996Co-Authors: Takanori Nishimura, Koichi Ojima, Akihito Hattori, A. Liu, Koui TakahashiAbstract:Structural changes in the intramuscular connective tissue during development of bovine Semitendinosus Muscle were investigated using the cell-maceration method for scanning electron microscopy, by which cellular elements were eliminated and collagen fibrils and fibres were exposed. The endomysium was discontinuous and showed various shapes and sizes in the Muscle of 7-month fetuses. The perimysium consisted of collagen fibres in loose contact with each other. In the Muscle of neonatal calves, the endomysium consisted of cylindrical sheaths and displayed a honeycomb structure, and the perimysium was composed of several layers of collagen fibres. Collagen fibrils in the endomysium bound ever more closely with each other, and collagen fibres in the perimysium increased in thickness, and the wavy pattern of collagen fibres became more regular with growth of cattle. We have examined the mechanical strength of the intramuscular connective tissue by our new method, 'intramuscular connective tissue (IMCT) model'. The IMCT model is composed of collagen fibrils and fibres which maintains the organization in the endomysium and perimysium in situ. The shear-force value of the model increased rapidly from the 7th fetal month to the neonatal stage, and increased linearly with postnatal ageing thereafter. Changes in the arrangement of collagen fibrils and fibres seem to closely related to an increase in the mechanical strength of the intramuscular connective tissue during development of bovine skeletal Muscle.
Tomasz Sadkowski - One of the best experts on this subject based on the ideXlab platform.
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Transcriptomic profile of Semitendinosus Muscle of bulls of different breed and performance
Journal of Applied Genetics, 2020Co-Authors: Anna Ciecierska, T Motyl, Tomasz SadkowskiAbstract:The aim of the study was to compare the transcriptomic profiles of fully differentiated skeletal Muscle derived from bulls belonging to different breeds of varying performance. Microarray analyses were performed to determine the differences in the expression profiles of genes between Semitendinosus Muscles of 15-month-old beef-breed bulls (Limousin—LIM and Hereford—HER) and dairy-breed bulls (Holstein Friesian—HF). These analyses allowed for the identification of those genes the expression of which is similar and characteristic of fully differentiated Muscle in beef breeds, but differs in skeletal Muscle of a typical dairy breed. The analysis revealed 463 transcripts showing similar expression in the Semitendinosus Muscle of beef breeds (LIM/HER), in comparison with the dairy breed (HF). Among the identified genes, 227 were upregulated and 236 were downregulated in beef breeds. The ontological analyses revealed that the largest group of genes similarly expressed in LIM and HER was involved in the processes of protein metabolism and development of Muscle organ. In beef breeds, some genes involved in protein synthesis and proteolysis showed an upregulation, including ctsd , ctsf , fhl2 , fhl3 , fst , sirt1 , and trim63 , whereas some were downregulated, including bmpr1a , bmpr2 , mstn , smad2 , hspa8 , gsk3β , and tgfβ2 . The expression of the chosen genes was confirmed by RT-qPCR technique. Thus, it can be assumed that the identified genes involved in the regulation of growth and development of Muscle tissue and the processes of protein metabolism in the examined cattle breeds may be responsible for the greater gain of Muscle mass in beef-breed bulls.
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transcriptomic profile of primary culture of skeletal Muscle cells isolated from Semitendinosus Muscle of beef and dairy bulls
International Journal of Molecular Sciences, 2020Co-Authors: Anna Ciecierska, T Motyl, Tomasz SadkowskiAbstract:The aim of the study was to identify differences in the transcriptomic profiles of primary Muscle cell cultures derived from the Semitendinosus Muscle of bulls of beef breeds (Limousin (LIM) and Hereford (HER)) and a dairy breed (Holstein-Friesian (HF)) (n = 4 for each breed). Finding a common expression pattern for proliferating cells may point to such an early orientation of the cattle beef phenotype at the transcriptome level of unfused myogenic cells. To check this hypothesis, microarray analyses were performed. The analysis revealed 825 upregulated and 1300 downregulated transcripts similar in both beef breeds (LIM and HER) and significantly different when compared with the dairy breed (HF) used as a reference. Ontological analyses showed that the largest group of genes were involved in Muscle organ development. Muscle cells of beef breeds showed higher expression of genes involved in myogenesis (including erbb-3, myf5, myog, des, igf-1, tgfb2) and those encoding proteins comprising the contractile apparatus (acta1, actc1, myh3, myh11, myl1, myl2, myl4, tpm1, tnnt2, tnnc1). The obtained results confirmed our hypothesis that the expression profile of several groups of genes is common in beef breeds at the level of proliferating satellite cells but differs from that observed in typical dairy breeds.
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Transcriptomic Profile of Primary Culture of Skeletal Muscle Cells Isolated from Semitendinosus Muscle of Beef and Dairy Bulls.
International journal of molecular sciences, 2020Co-Authors: Anna Ciecierska, T Motyl, Tomasz SadkowskiAbstract:The aim of the study was to identify differences in the transcriptomic profiles of primary Muscle cell cultures derived from the Semitendinosus Muscle of bulls of beef breeds (Limousin (LIM) and Hereford (HER)) and a dairy breed (Holstein-Friesian (HF)) (n = 4 for each breed). Finding a common expression pattern for proliferating cells may point to such an early orientation of the cattle beef phenotype at the transcriptome level of unfused myogenic cells. To check this hypothesis, microarray analyses were performed. The analysis revealed 825 upregulated and 1300 downregulated transcripts similar in both beef breeds (LIM and HER) and significantly different when compared with the dairy breed (HF) used as a reference. Ontological analyses showed that the largest group of genes were involved in Muscle organ development. Muscle cells of beef breeds showed higher expression of genes involved in myogenesis (including erbb-3, myf5, myog, des, igf-1, tgfb2) and those encoding proteins comprising the contractile apparatus (acta1, actc1, myh3, myh11, myl1, myl2, myl4, tpm1, tnnt2, tnnc1). The obtained results confirmed our hypothesis that the expression profile of several groups of genes is common in beef breeds at the level of proliferating satellite cells but differs from that observed in typical dairy breeds.
Ashley M Hays - One of the best experts on this subject based on the ideXlab platform.
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tenotomy of the Semitendinosus Muscle under standing sedation versus general anesthesia outcomes in 20 horses with fibrotic myopathy
Veterinary Surgery, 2018Co-Authors: David G Suarezfuentes, Dane M Tatarniuk, Stephanie S Caston, Kevin Kersh, Alex M Gillen, Ashley M HaysAbstract:OBJECTIVE To compare outcomes after Semitendinosus tenotomy performed under standing sedation versus general anesthesia. STUDY DESIGN Retrospective case series. SAMPLE POPULATION 20 horses with fibrotic myopathy of the Semitendinosus Muscle. METHODS Medical records (2002-2015) of horses undergoing tenotomy of the Semitendinosus Muscle for the treatment of fibrotic myopathy were reviewed. Signalment, history, affected Muscles, restrain method, surgical procedures, and short-term outcome as well as complications were retrieved from records. Long-term outcome (gait and athletic function) was assessed at least 6 months postoperatively by conversation with the owners. Pearson's χ2 statistical analysis was used to compare restrain method and affected Muscles with overall outcome. Significance was set at P < .05. RESULTS Tenotomy of the Semitendinosus Muscle was performed under standing sedation in 8 horses and under general anesthesia in 12 horses. Follow-up period ranged from 9 months to 10 years. Gait was improved to variable degrees in 8 of 14 horses when the Semitendinosus Muscle alone was affected and in 4 of 6 horses when both the Semitendinosus and semimembranosus Muscles were involved (P = .11). Six of 8 horses treated under standing sedation and 6 of 12 horses treated under general anesthesia exhibited some improvement in the characteristic fibrotic gait (P = .4473). Five of 6 athletic horses treated under standing sedation and 6 of 9 athletic horses treated under general anesthesia returned to their preinjury level of athleticism. Horses treated under standing sedation had no incisional complications; 2 of 12 horses treated under general anesthesia exhibited incisional drainage. CONCLUSION Tenotomy of the Semitendinosus Muscle in horses with fibrotic myopathy leads to similar improvement in gait, whether performed under standing sedation or general anesthesia.
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Tenotomy of the Semitendinosus Muscle under standing sedation versus general anesthesia: Outcomes in 20 horses with fibrotic myopathy.
Veterinary surgery : VS, 2018Co-Authors: David G. Suarez‐fuentes, Dane M Tatarniuk, Stephanie S Caston, Kevin Kersh, Alex M Gillen, Ashley M HaysAbstract:OBJECTIVE To compare outcomes after Semitendinosus tenotomy performed under standing sedation versus general anesthesia. STUDY DESIGN Retrospective case series. SAMPLE POPULATION 20 horses with fibrotic myopathy of the Semitendinosus Muscle. METHODS Medical records (2002-2015) of horses undergoing tenotomy of the Semitendinosus Muscle for the treatment of fibrotic myopathy were reviewed. Signalment, history, affected Muscles, restrain method, surgical procedures, and short-term outcome as well as complications were retrieved from records. Long-term outcome (gait and athletic function) was assessed at least 6 months postoperatively by conversation with the owners. Pearson's χ2 statistical analysis was used to compare restrain method and affected Muscles with overall outcome. Significance was set at P
