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Matrix metalloproteinase- 9 may contribute to collagen structure modification during postmortem aging of beef.

Authors :
Koulicoff LA
Heilman T
Vitanza L
Welter A
Jeneske H
O'Quinn TG
Hansen S
Huff-Lonergan E
Schulte MD
Chao MD
Source :
Meat science [Meat Sci] 2023 Nov; Vol. 205, pp. 109321. Date of Electronic Publication: 2023 Aug 25.
Publication Year :
2023

Abstract

Matrix metalloproteinases (MMPs) are responsible for the turnover of intramuscular connective tissue in live animals. We hypothesize that MMPs may play a role in postmortem aging of beef muscles for the degradation of connective tissues. Four different experiments were performed to: 1) characterize MMP activity during postmortem aging of beef; 2) determine if the native beef MMP can contribute to connective tissue degradation in a simulated standard industry postmortem aging condition; 3) explore approaches to improve the native beef MMP activity and 4) characterize MMP activity in beef from cattle supplemented with supranutritional level of Zn. In experiment 1, MMP was active throughout the entire aging periods (3, 21, 42 and 63 d) for beef muscles Longissimus lumborum, Gluteus medius and Gastrocnemius, and the unknown MMP responsible for the collagen degradation was identified as MMP-9 by Western Blot. In experiment 2 and 3, MMP-9 activity was noticeable in the gels after 42 d of storage in the cooler. Moreover, the addition of ZnCl <subscript>2</subscript> in the model system significantly increased MMP-9 activity when compared to the control (P < 0.01). In experiment 4, Longissimus thoracis from animals supplemented with a supranutritional Zn level had increased Zn availability and MMP-9 activity than those from animals fed with a control diet (P < 0.05). Further research is needed better understand MMP-9 mechanism during postmortem aging of meat. With a better understanding of MMP-9 in the aging process, the beef industry can provide better connective tissue management strategies for lower-quality beef cuts.<br />Competing Interests: Declaration of Competing Interest The authors declare no conflict of interest associated with this research.<br /> (Copyright © 2023 Elsevier Ltd. All rights reserved.)

Details

Language :
English
ISSN :
1873-4138
Volume :
205
Database :
MEDLINE
Journal :
Meat science
Publication Type :
Academic Journal
Accession number :
37643525
Full Text :
https://doi.org/10.1016/j.meatsci.2023.109321