Next Article in Journal
Efficacy of Commercial Sanitizers Used in Food Processing Facilities for Inactivation of Listeria Monocytogenes, E. Coli O157:H7, and Salmonella Biofilms
Previous Article in Journal
Effectiveness of Consumers Washing with Sanitizers to Reduce Human Norovirus on Mixed Salad
Previous Article in Special Issue
Effect of Slaughter Age on Muscle Fiber Composition, Intramuscular Connective Tissue, and Tenderness of Goat Meat during Post-Mortem Time
Open AccessArticle

Associations of Heat-Shock Protein Expression with Meat Quality and Sensory Quality Characteristics in Highly Marbled Longissimus Thoracis Muscle from Hanwoo Steers Categorized by Warner–Bratzler Shear Force Value

Department of Animal Science, Kyungpook National University, 2559 Gyeongsang-daero, Sangju-si, Gyeongsangbuk-do 37224, Korea
*
Author to whom correspondence should be addressed.
Foods 2019, 8(12), 638; https://doi.org/10.3390/foods8120638
Received: 5 November 2019 / Revised: 30 November 2019 / Accepted: 2 December 2019 / Published: 4 December 2019
(This article belongs to the Special Issue New Aspects of Meat Quality)
The influence of heat-shock protein (HSP) concentrations at 45 min and 24 h postmortem on meat quality and sensory quality characteristics of longissimus thoracis muscle from highly marbled Hanwoo steers (beef marbling standard grade 6–8) was investigated. Muscle samples were segregated into three groups based on Warner–Bratzler shear force (WBSF) value. The low group exhibited a lower WBSF value compared to the medium and high groups (37.8 vs. 48.9 and 64.3 N, p < 0.001). Muscle pH at 45 min and 24 h postmortem was not different (p > 0.05), and all groups exhibited low ultimate pH value (pH < 5.8). Beef steaks from the low group were significantly easier to pierce and chew, and they left less perceptible residue than the high group (p < 0.05). These differences in tenderness attributes were associated with differences in small HSPs at 45 min postmortem, with the low group exhibiting a lower level of αβ-crystallin and higher levels of HSP20 and HSP27 compared with the high group (p < 0.05). No differences were observed for small HSPs, HSP70, and HSP90 at 24 h postmortem (p > 0.05). Therefore, the expression levels of small HSPs at 45 min postmortem seems to have the potential to be an indicator of tenderness in highly marbled Hanwoo beef with low ultimate pH. View Full-Text
Keywords: heat-shock protein; eating quality; tenderness; highly marbled beef; Hanwoo steers heat-shock protein; eating quality; tenderness; highly marbled beef; Hanwoo steers
Show Figures

Figure 1

MDPI and ACS Style

Oh, E.; Lee, B.; Choi, Y.M. Associations of Heat-Shock Protein Expression with Meat Quality and Sensory Quality Characteristics in Highly Marbled Longissimus Thoracis Muscle from Hanwoo Steers Categorized by Warner–Bratzler Shear Force Value. Foods 2019, 8, 638.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop