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, Mar 2017

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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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 Follow this and additional works at: https://newprairiepress.org/kaesrr See next page for additional authors Part of the Food Science Commons, Meat Science Commons, and the Other Animal Sciences Recommended Citation Commons This report is brought to you for free and open access by New Prairie Press. It has been accepted for inclusion in Kansas Agricultural Experiment Station Research Reports by an authorized administrator of New Prairie Press. Copyright January 2017 Kansas State University Agricultural Experiment Station and Cooperative Extension Service. Contents of this publication may be freely reproduced for educational purposes. All other rights reserved. Brand names appearing in this publication are for product identification purposes only. No endorsement is intended, nor is criticism implied of similar products not mentioned. K-State Research and Extension is an equal opportunity provider and employer. 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. Creative Commons License This work is licensed under a Creative Commons Attribution 4.0 License. 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)


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K. J. Phelps, D. D. Johnson, M. A. Elzo, C. B. Paulk, J. M. Gonzalez. 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, 2017, Volume 3, Issue 1,