Brahman Genetics Negatively Impact Protein Degradation and Tenderness of Longissimus Lumborum Steaks, but do Not Influence Collagen Cross-Linking
Kansas Agricultural Experiment Station Research Reports
Influence Collagen Cross-Linking 0 1 2
K. J. Phelps 0 1 2
D. D. Johnson 0 1 2
M. A. Elzo 0 1 2
Influence Collagen Cross-Linking," Kansas Agricultural Experiment Station Research Reports: Vol. 3: Iss. 1.
0 Phelps, K. J.; Johnson , D. D.; Elzo, M. A.; Paulk, C. B.; and Gonzalez, J. M. (2017) "Brahman Genetics
1 Kansas State University , USA
2 University of Florida , Gainesville, FL , USA
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Brahman Genetics Negatively Impact Protein Degradation and Tenderness of
Longissimus Lumborum Steaks, but do Not Influence Collagen Cross-Linking
Abstract
Beef tenderness is an important factor contributing to consumer eating satisfaction of beef products.
Tenderness is dependent on several factors including: breed-type, postmortem age time, myofibrillar
muscle protein degradation, and collagen content. During the past 30 years, numerous studies have
indicated steaks from cattle with a greater percentage of Brahman genetics are tougher than steaks from
Bos taurus cattle. The cause of tougher steaks is commonly attributed to Brahman cattle having a greater
calpastatin activity which inhibits calpains, the enzymes responsible for myofibrillar protein degradation
during the postmortem aging process. Some researchers have reported calpastatin activity was poorly
correlated to tenderness of steaks from Brahman cattle. Others have reported sensory panelists indicated
steaks from cattle with increasing percentages of Brahman genetics have an increase in the amount of
connective tissue or collagen. Additionally, researchers have reported an increase in expression of genes
that play a role in cross-linking of collagen which decreases collagen solubility. Due to these findings, we
hypothesized steaks from cattle with greater Brahman genetics have more collagen cross-links and
therefore a less soluble collagen fraction. The objective of this study was to evaluate the effect of
Brahman genetics on protein degradation, collagen cross-linking, and meat tenderness of strip loin steaks.
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Authors
K. J. Phelps, D. D. Johnson, M. A. Elzo, C. B. Paulk, and J. M. Gonzalez
This meat science is available in Kansas Agricultural Experiment Station Research Reports:
https://newprairiepress.org/kaesrr/vol3/iss1/26
A
K
CATTLEMEN’S DAY
Brahman Genetics Negatively Impact
Protein Degradation and Tenderness
of Longissimus Lumborum Steaks, but do
Not Influence Collagen Cross-Linking
Introduction
Beef tenderness is an important factor contributing to consumer eating satisfaction of
beef products. Tenderness is dependent on several factors including: breed-type,
postmortem age time, myofibrillar muscle protein degradation, and collagen content.
During the past 30 years, numerous studies have indicated steaks from cattle with a greater
percentage of Brahman genetics are tougher than steaks from Bos taurus cattle. The
cause of tougher steaks is commonly attributed to Brahman cattle having a greater
calpastatin activity which inhibits calpains, the enzymes responsible for myofibrillar
protein degradation during the postmortem aging process. Some researchers have reported
calpastatin activity was poorly correlated to tenderness of steaks from Brahman cattle.
Others have reported sensory panelists indicated steaks from cattle with increasing
percentages of Brahman genetics have an increase in the amount of connective tissue or
collagen. Additionally, researchers have reported an increase in expression of genes that
play a role in cross-linking of collagen which decreases collagen solubility. Due to these
findings, we hypothesized steaks from cattle with greater Brahman genetics have more
collagen cross-links and therefore a less soluble collagen fraction. The objective of this
study was to evaluate the effect of Brahman genetics on protein degradation, collagen
cross-linking, and meat tenderness of strip loin steaks.
Experimental Procedures
Steers (n = 131) from the University of Florida Mult (...truncated)