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 | Acesso ao texto completo restrito à biblioteca da Embrapa Instrumentação. Para informações adicionais entre em contato com cnpdia.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Instrumentação. |
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Data corrente: |
05/04/2021 |
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Data da última atualização: |
10/06/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
CÔNSOLO, N. R. B.; ROSA, A. F.; BARBOSA, L. C. G. S.; MACLEAN, P. H.; HIGUERA-PADILLA, A.; COLNAGO, L. A.; TITTO, E. A. L. |
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Afiliação: |
LUIZ ALBERTO COLNAGO, CNPDIA. |
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Título: |
Preliminary study on the characterization of Longissimus lumborum dark cutting meat in Angus × Nellore crossbreed cattle using NMR-based metabolomics. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Meat Science, v. 172, 108350, 2021. |
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ISSN: |
0309-1740 |
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DOI: |
https://doi.org/10.1016/j.meatsci.2020.108350 |
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Idioma: |
Inglês |
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Conteúdo: |
The aim of this preliminary study was to evaluate meat quality properties, muscle metabolite profile and metabolic pathways associated with the occurrence of dark cutting meat in Angus x Nellore crossbreed cattle. After 14 days’ ageing, dark cutting meat presented a higher pH, lower cooking loss and colour parameters, and greater tenderness compared with normal meat. Dark cutting meat had a higher ATP level and lower concentrations of glucose-6-phosphate, lactate, glucose, serine, threonine, creatine phosphate, inosine, leucine, methionine, succinate and glucose-1-phosphate compared to normal meat. In dark cutting samples, the ultimate pH was positively correlated with carnitine and negatively correlated with glucose-6-phosphate. However, in normal meat, the ultimate pH presented a positive correlation with arginine, leucine, methionine, proline, threonine, tyrosine and valine. Pathway analysis showed that differentiation of the groups was linked to energetic pathways such as starch and sucrose metabolism, the pentose phosphate pathway, amino sugar, nucleotide sugar metabolism, and glycolysis or gluconeogenesis. In conclusion, the occurrence of dark cutting meat has a notable impact on meat quality attributes and concentrations of post-mortem glycolytic metabolites, appears to be correlated with mitochondrial activity and affects energetic metabolic pathways. |
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Palavras-Chave: |
NMR spectroscopy. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02142naa a2200229 a 4500
001 2131053
005 2022-06-10
008 2021 bl uuuu u00u1 u #d
022 $a0309-1740
024 7 $ahttps://doi.org/10.1016/j.meatsci.2020.108350$2DOI
100 1 $aCÔNSOLO, N. R. B.
245 $aPreliminary study on the characterization of Longissimus lumborum dark cutting meat in Angus × Nellore crossbreed cattle using NMR-based metabolomics.$h[electronic resource]
260 $c2021
520 $aThe aim of this preliminary study was to evaluate meat quality properties, muscle metabolite profile and metabolic pathways associated with the occurrence of dark cutting meat in Angus x Nellore crossbreed cattle. After 14 days’ ageing, dark cutting meat presented a higher pH, lower cooking loss and colour parameters, and greater tenderness compared with normal meat. Dark cutting meat had a higher ATP level and lower concentrations of glucose-6-phosphate, lactate, glucose, serine, threonine, creatine phosphate, inosine, leucine, methionine, succinate and glucose-1-phosphate compared to normal meat. In dark cutting samples, the ultimate pH was positively correlated with carnitine and negatively correlated with glucose-6-phosphate. However, in normal meat, the ultimate pH presented a positive correlation with arginine, leucine, methionine, proline, threonine, tyrosine and valine. Pathway analysis showed that differentiation of the groups was linked to energetic pathways such as starch and sucrose metabolism, the pentose phosphate pathway, amino sugar, nucleotide sugar metabolism, and glycolysis or gluconeogenesis. In conclusion, the occurrence of dark cutting meat has a notable impact on meat quality attributes and concentrations of post-mortem glycolytic metabolites, appears to be correlated with mitochondrial activity and affects energetic metabolic pathways.
653 $aNMR spectroscopy
700 1 $aROSA, A. F.
700 1 $aBARBOSA, L. C. G. S.
700 1 $aMACLEAN, P. H.
700 1 $aHIGUERA-PADILLA, A.
700 1 $aCOLNAGO, L. A.
700 1 $aTITTO, E. A. L.
773 $tMeat Science$gv. 172, 108350, 2021.
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