Skip to main content
SpringerLink
Log in

Molecular Strategies for Improving the Quality of Muscle Food Products

  • Chapter
Molecular Approaches to Improving Food Quality and Safety

  • 109 Accesses

Abstract

The flavor quality of muscle foods is dependent upon several key premortem factors such as an animal’s age, breed, sex, and nutritional status. While these factors are all involved in the development of the final flavor of a food, additional textural and flavor changes develop both during the period of postmortem aging (Koohmaraie et al. 1988; Ouali 1990) and during cooking and storage of the food (Etherington, Taylor, and Dansfield 1987; Kato and Nishimura 1987; Ouali et al. 1987; Spanier, Edwards, and Dupuy 1988; St. Angelo et al. 1987, 1988).

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
eBook
USD 16.99
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 16.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  • Bailey, M. E. 1988. Inhibition of warmed-over flavor, with emphasis on Maillard reaction products. Food Technol. 42:123–126.

    CAS  Google Scholar 

  • Bailey, M. E., S. Y. Shin-Lee, H. P. Dupuy, A. J. St. Angelo, and J. R. Vercellotti. 1987. Inhibition of warmed-over flavor by Maillard reaction products. In Warmed-over Flavor of Meat, ed. A. J. St. Angelo and M. E. Bailey, pp. 237–266. Orlando, FL: Academic Press.

    Chapter  Google Scholar 

  • Bentley, R., and R. Meganathan. 1982. Geosmin and methylisoborneol biosynthesis in Streptomyces, evidence for a isoprenoid pathway and its nondifferentiating isolates. FEBS Lett. 3:220–222.

    Google Scholar 

  • Cincotta, A. H., and A. H. Meier. 1985a. Prolactin permits the expression of a circadian variation in lipogenic responsiveness to insulin in hepatocytes of the golden hamster (Mesocricetus auratus). J. Endocrinol. 106:173–176.

    Article  CAS  PubMed  Google Scholar 

  • Cincotta, A. H., and A. H. Meier. 1985b. Prolactin permits the expression of a circadian variation in receptor profile in hepatocytes of the golden hamster (Mesocricetus auratus). J. Endocrinol. 106:177–181.

    Article  CAS  PubMed  Google Scholar 

  • Dionigi, C. P., D. F. Millie, and P. B. Johnsen. 1991. Effects of farnesol and the “off-flavor” derivative geosmin on Streptomyces tendae. Appl. Environ. Microbiol. 57:3429–3432.

    PubMed  PubMed Central  CAS  Google Scholar 

  • Dionigi, C. P., D. A. Greene, D. F. Millie, and P. B. Johnsen. 1990. Mixed function oxidase inhibitors affect production of the off-flavor microbial metabolite geosmin. Pest. Biochem. Physiol. 38:76–80.

    Article  CAS  Google Scholar 

  • Drumm, T. D., and A. M. Spanier. 1991. Changes in the content of lipid autoxidation and sulfur-containing compounds in cooked beef during storage. J. Agric. Food Chem. 39:336–343.

    Article  CAS  Google Scholar 

  • Eisemann, J. H., D. E. Bauman, D. E. Hohue, and H. F. Travis. 1984. Influence of photoperiod and prolactin on body composition and in vitro lipid metabolism in wether lambs. J. Anim. Sci. 59:95–104.

    Article  CAS  PubMed  Google Scholar 

  • Etherington, D. J., M. A. J. Taylor, and E. Dansfield. 1987. Conditioning of meat from different species. Relationship between tenderizing and the levels of cathepsin B, cathepsin L, calpain I, calpain II and β-glucuronidase. Meat Sci. 20:1–18.

    Article  CAS  PubMed  Google Scholar 

  • Evock, C. M., T. D. Etherton, C. S. Chung and R. E. Ivy. 1988. Pituitary porcine growth hormone (pGH) and recombinant pGH analog stimulate pig growth performance in a similar manner. J. Anim. Sci. 66:1928–1941.

    Article  CAS  PubMed  Google Scholar 

  • Fallen, R., T. McGuckin, C. Betts, and G. Bruner. 1987. “bST and the Dairy Industry: A National, Regional, and Farm-level Analysis.” U.S. Department of Agriculture, Economic Research Service, Agricultural Economic Report No. 579.

    Google Scholar 

  • Gasser, C. S., and R. T. Fraley. 1989. Genetically engineering plants for crop improvement. Science 244:1293–1299.

    Article  CAS  PubMed  Google Scholar 

  • Greene, B. E. 1969. Lipid oxidation and pigment changes in raw beef. J. Food Sci. 34:110–113.

    Article  CAS  Google Scholar 

  • Hayenga, M. L. 1988. “Biotechnology in the Food and Agricultural Sector: Issues and Implementations for the 1990s.” Agricultural Issues Center, University of California, Davis, UC AIC Issues Paper No. 88–5.

    Google Scholar 

  • Horseman, N. D., and A. H. Meier. 1979. Circadian phase-dependent prolactin mechanisms in hepatic lipogenesis of a telost. J. Endocrinol. 82:367–372.

    Article  CAS  PubMed  Google Scholar 

  • Johnsen, P. B. 1989. Factors influencing the flavor quality of farm-raised catfish. Food Technol. 43:94–97.

    Google Scholar 

  • Johnsen, P. B., and G. V. Civille. 1986. A standardized lexicon of meat WOF descriptors. J. Sensory Studies 1:99–104.

    Article  Google Scholar 

  • Juskevich, J. C., and C. G. Guyer. 1990. Bovine growth hormone: Human food safety evaluation. Science 249:875–884.

    Article  CAS  PubMed  Google Scholar 

  • Kapuscinski, A. R., and E. M. Hallerman. 1990a. Transgenic fish and public policy: Anticipating environmental impacts of transgenic fish. Fisheries 15:2–11.

    Article  Google Scholar 

  • Kapuscinski, A. R., and E. M. Hallerman. 1990b. Transgenic fishes: AFS position statement. Fisheries 15:2–5.

    Article  Google Scholar 

  • Kato, H., and T. Nishimura. 1987. Taste components and conditioning of beef, pork, and chicken. In Umami: A Basic Taste, ed. Y. Kawamura and M. R. Kare, pp. 289–306. New York: Marcel Dekker.

    Google Scholar 

  • Koohmaraie, M., A. S. Babiker, A. L. Schroeder, R. A. Merkel and T. R. Dutson. 1988. Acceleration of postmortem tenderization in ovine carcasses through activation of Ca2+-dependent proteases. J. Food Sci. 53:1638–1641.

    Article  CAS  Google Scholar 

  • Lindow, S. E., N. J. Panopoulos, B. L. McFarland. 1989. Genetic engineering of bacteria from managed and natural habitats. Science 244:1300–1307.

    Article  CAS  PubMed  Google Scholar 

  • Meier, A. H., and N. D. Horseman. 1977. Stimulation and depression of growth, fat storage, and gonad weight in the teleost fish, Tilapia aurea. In Proceedings of the 8th Meeting of the World Mariculture Society, ed. J. Avault, pp. 135–143. San Jose, Costa Rica: Louisiana State University, Division of Continuing Education.

    Google Scholar 

  • Naes, H., C. Utkilen, and A. F. Post. 1988. Factors influencing geosmin production by the cyanobacterium Oscillatoria brevis. Water Sci. Technol. 20:125–131.

    Article  CAS  Google Scholar 

  • Naes, H., C. Utkilen, and A. F. Post. 1989. Geosmin production in the cyanobacterium Oscillatoria brevis. Arch. Microbiol. 151:407–410.

    Article  CAS  Google Scholar 

  • Ouali, A. 1990. Meat tenderization: Possible causes and mechanisms. A review. J. Muscle Foods 1:129–165.

    Article  Google Scholar 

  • Ouali, A., N. Garrei, A. Obled, C. Deval, C. Valin, and I. F. Penny. 1987. Comparative action of cathepsins D, B, H, L and of a new lysosomal cysteine proteinase on rabbit myofibrils. Meat Sci. 19(2):83–100.

    Article  CAS  PubMed  Google Scholar 

  • Pearson, A. M., and J. I. Gray. 1983. Mechanism responsible for warmed-over flavor in cooked meat. In The Maillard Reaction in Foods and Nutrition. American Chemical Society Symposium Series 215, ed. G. R. Waller and M.S. Feather, pp. 287–300. Washington, DC: American Chemical Society.

    Chapter  Google Scholar 

  • Pearson, A. M., J. D. Love, and F. B. Shorland. 1977. “Warmed-over” flavor in meat, poultry, and fish. In Advances in Food Research, Vol. 23, ed. C. O. Chichester, E. M. Mrak, and G. F. Stewart, pp. 1–74. New York: Academic Press.

    Google Scholar 

  • Pursel, V. G., C. E. Rexroad Jr., D. J. Bolt, K. F. Miller, R. J. Wall, R. E. Hammer, C. A. Pinkert, R. D. Palmiter, and R. L. Brinster. 1987. Progress on gene transfer in farm animals. Vet. Immunol. Immunopathol. 17:303–312.

    Article  CAS  PubMed  Google Scholar 

  • Pursel, V. G., C. A. Pinkert, K. F. Miller, D. J. Bolt, R. G. Campbell, R. D. Palmiter, R. L. Brinster, and R. E. Hammer. 1989. Genetic engineering of livestock. Science 244:1281–1299.

    Article  CAS  PubMed  Google Scholar 

  • St. Angelo, A. J., J. R. Vercellotti, M. G. Legendre, C. H. Vinnett, J. W. Kuan, C. James, and H. P. Dupuy. 1987. Chemical and instrumental analyses of warmed-over flavor in beef. J. Food Sci. 52:1163–1168.

    Article  CAS  Google Scholar 

  • St. Angelo, J. R. Vercellotti, H. P. Dupuy, and A. M. Spanier. 1988. Assessment of beef flavor quality: Multidisciplinary approach. Food Technol. 42:133–138.

    CAS  Google Scholar 

  • St. Angelo, A. J., M. Koohmaraie, K. L. Crippen, and J. Crouse. 1991. Simultaneous acceleration of postmortem tenderization and inhibition of warmed-over flavor by infusion of calcium chloride plus antioxidants into lamb carcasses. J. Food Sci. 56:359–362.

    Article  CAS  Google Scholar 

  • Sato, K., and G. R. Hegarty. 1971. Warmed-over flavor in cooked meats. J. Food Sci. 36:1098–1102.

    Article  CAS  Google Scholar 

  • Schwartzberg, H. G., and M. A. Rao. 1990. Biotechnology and Food Process Engineering. New York: Marcel Dekker.

    Google Scholar 

  • Shotwell, T. K. 1991. Regulatory outlook for biotechnology, direct-fed microbials not bright. Feeds tuffs 63:26, 52.

    Google Scholar 

  • Southern, L. L., A. H. Cinotta, A. H. Meier, T. D. Bidner, and K. L. Watkins. 1990. Bromocriptine-induced reduction of body fat in pigs. J. Anim. Sci. 68:931–936.

    Article  CAS  PubMed  Google Scholar 

  • Spanier, A. M., J. V. Edwards, and H. P. Dupuy. 1988. The warmed-over flavor process in beef: A study of meat proteins and peptides. Food Technol. 42:110–118.

    CAS  Google Scholar 

  • Spanier, A. M., K. W. McMillin, and J. A. Miller. 1990. Enzyme activity levels in beef: Effect of postmortem aging and end-point cooking temperature. J. Food Sci. 55:318–326.

    Article  Google Scholar 

  • Spanier, A. M., J. R. Vercellotti, and C. James Jr. 1991. Mapping beef flavor quality: Correlation of sensory, instrumental, and chemical attributes as influenced by structure and oxygen exclusion. J. Food Sci. 57:10–15.

    Article  Google Scholar 

  • Spanier, A. M., J. A. Miller, and J. M. Bland. 1992. Lipid oxidation: Effect on meat proteins. In Lipid Oxidation in Food, A. J. St. Angelo, ed. Washington, DC: ACS Books (in press).

    Google Scholar 

  • Spieler, R. E., T. A. Noeske, V. deVlaming, and A. H. Meier. 1977. Effects of thermocycles on body weight gain and gonadal growth in the goldfish, Carassius auratus. Trans. Am. Fish. Soc. 106:440–444.

    Article  Google Scholar 

  • Timberlake, W. E., and M. A. Marshall. 1989. Genetic engineering of filamentous fungi. Science 244:1313–1317.

    Article  CAS  PubMed  Google Scholar 

  • Tims, M. J., and B. M. Watts. 1958. Protection of cooked meats with phosphates. Food Technol. 12:240–243.

    CAS  Google Scholar 

  • Waldrop, R. D., and A. H. Meier. 1985. Fattening responses to daily intervals of heat exposure in the Syrian hamster. Life Sci. 37:1539–1543.

    Article  CAS  PubMed  Google Scholar 

  • Westphal, H. 1989. Transgenic mammals and biotechnology. FASEB J. 3:117–120.

    Article  CAS  PubMed  Google Scholar 

  • Yamasaki, Y., and K. Maekawa. 1978. A peptide with delicious taste. Agric. Biol. Chem. 42:1761–1765.

    CAS  Google Scholar 

Download references

Authors
  1. Arthur M. Spanier
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Peter B. Johnsen
    View author publications

    You can also search for this author in PubMed Google Scholar

Editor information

Editors and Affiliations

  1. Agricultural Research Service/Southern Regional Research Center, USDA, New Orleans, Louisiana, USA

    Deepak Bhatnagar  & Thomas E. Cleveland  & 

Rights and permissions

Reprints and permissions

Copyright information

© 1992 Van Nostrand Reinhold

About this chapter

Cite this chapter

Spanier, A.M., Johnsen, P.B. (1992). Molecular Strategies for Improving the Quality of Muscle Food Products. In: Bhatnagar, D., Cleveland, T.E. (eds) Molecular Approaches to Improving Food Quality and Safety. Springer, New York, NY. https://doi.org/10.1007/978-1-4684-8070-2_10

Download citation

  • DOI: https://doi.org/10.1007/978-1-4684-8070-2_10

  • Publisher Name: Springer, New York, NY

  • Print ISBN: 978-1-4684-8072-6

  • Online ISBN: 978-1-4684-8070-2

  • eBook Packages: Springer Book Archive

Publish with us

Policies and ethics

Search

Navigation