This page has only limited features, please log in for full access.
Research on fatty acids (FA) is important because their intake is related to human health. NIRS can be a useful tool to estimate the FA of beef but due to the high moisture and the high absorbance of water makes it difficult to calibrate the analyses. This work evaluated near-infrared reflectance spectroscopy as a tool to assess the total fatty acid composition and the phospholipid fraction of fatty acids of beef using freeze-dried meat. An average of 22 unrelated pure breed young bulls from 15 European breeds were reared on a common concentrate-based diet. A total of 332 longissimus thoracis steaks were analysed for fatty acid composition and a freeze-dried sample was subjected to near-infrared spectral analysis. 220 samples (67%) were used as a calibration set with the remaining 110 (33%) being used for validation of the models obtained. There was a large variation in the total FA concentration across the animals giving a good data set for the analysis and whilst the coefficient of variation was nearly 68% for the monounsaturated FA it was only 27% for the polyunsaturated fatty acids (PUFA). PLS method was used to develop the prediction models. The models for the phospholipid fraction had a low R2p and high standard error, while models for neutral lipid had the best performance, in general. It was not possible to obtain a good prediction of many individual PUFA concentrations being present at low concentrations and less variable than other FA. The best models were developed for Total FA, saturated FA, 9c18:1 and 16:1 with R2p greater than 0.76. This study indicates that NIRS is a feasible and useful tool for screening purposes and it has the potential to predict most of the FA of freeze-dried beef.
Guillermo Ripoll; Sebastiana Failla; Begoña Panea; Jean-François Hocquette; Susana Dunner; Jose Olleta; Mette Christensen; Per Ertbjerg; Ian Richardson; Michela Contò; Pere Albertí; Carlos Sañudo; John Williams. Near-Infrared Reflectance Spectroscopy for Predicting the Phospholipid Fraction and the Total Fatty Acid Composition of Freeze-Dried Beef. Sensors 2021, 21, 4230 .
AMA StyleGuillermo Ripoll, Sebastiana Failla, Begoña Panea, Jean-François Hocquette, Susana Dunner, Jose Olleta, Mette Christensen, Per Ertbjerg, Ian Richardson, Michela Contò, Pere Albertí, Carlos Sañudo, John Williams. Near-Infrared Reflectance Spectroscopy for Predicting the Phospholipid Fraction and the Total Fatty Acid Composition of Freeze-Dried Beef. Sensors. 2021; 21 (12):4230.
Chicago/Turabian StyleGuillermo Ripoll; Sebastiana Failla; Begoña Panea; Jean-François Hocquette; Susana Dunner; Jose Olleta; Mette Christensen; Per Ertbjerg; Ian Richardson; Michela Contò; Pere Albertí; Carlos Sañudo; John Williams. 2021. "Near-Infrared Reflectance Spectroscopy for Predicting the Phospholipid Fraction and the Total Fatty Acid Composition of Freeze-Dried Beef." Sensors 21, no. 12: 4230.
In organic poultry production it is important to rear animals with a dynamic attitude to take advantage of outdoor areas. Farmers are reluctant to use such strains due to their lower productivity and older slaughtering age. However, fast growing lines grown in organic system often suffer poor health and welfare conditions. The kinetic metabolism of chickens is correlated with different types of muscle fiber: type I (in red muscles or oxidative) for prolonged and moderate movement and type II (in white muscles or glycogenic) for fast movements. Red muscle metabolism produces energy mainly by β-oxidation of Highly Unsaturated n-3 Fatty Acids (HUFA). Accordingly, kinetic activity causes higher consume of HUFA in red muscles than in white muscles, so the ratio between n-3 HUFA and their precursor C18:3 n-3 (ALA) is likely to be smaller in red than in white muscles. However, these ratios are highly affected by the environment. To reduce the effect of environmental variables, we propose an “Activity index” as the difference between n-3 HUFA/ALA in white and red muscle within the same bird. This index, measured after slaughtering, should represent the activity performed by the chicken during its life. Given that birds in good health had the possibility of moving, the “Activity index” would measure the activity actually performed by the animals. Should birds of a given strain show a higher activity level, this would be an indication of the suitability of that strain to outdoor systems. This work verified the application of this “Activity index” on 90 birds from 6 genetic strains with known kinetic behaviour reared in an experimental farm. The “Activity index” was also tested on chicken strains collected form commercial organic farms. The results confirmed that strains recognized for higher kinetic attitude actually walked more and their behaviour was clearly detected by the “Activity index” estimated from their muscles.
Sebastiana Failla; Luca Buttazzoni; David Meo Zilio; Michela Contò; Gianluca Renzi; Cesare Castellini; Monica Guarino Amato. An index to measure the activity attitude of broilers in extensive system. Poultry Science 2021, 100, 101279 .
AMA StyleSebastiana Failla, Luca Buttazzoni, David Meo Zilio, Michela Contò, Gianluca Renzi, Cesare Castellini, Monica Guarino Amato. An index to measure the activity attitude of broilers in extensive system. Poultry Science. 2021; 100 (8):101279.
Chicago/Turabian StyleSebastiana Failla; Luca Buttazzoni; David Meo Zilio; Michela Contò; Gianluca Renzi; Cesare Castellini; Monica Guarino Amato. 2021. "An index to measure the activity attitude of broilers in extensive system." Poultry Science 100, no. 8: 101279.
A total of 436 young cattle from 15 cattle breeds were reared in as similar conditions as possible to evaluate the impact of breed on sensory quality of beef from longissimus muscle determined by sensory analysis. Two statistical methods for processing the sensory data were compared. The analysis of variance with or without the panelist effect gave similar conclusions indicating that the robustness of the results was not dependent on the method chosen. The 4 meat descriptors (tenderness, juiciness, beef flavor and off-flavor) placed breeds into 5 groups using an unsupervised classification (hierarchical ascending classification). Aberdeen Angus, Highland and Jersey, that have a high lipid content in the muscle studied, differed from the other breeds in that they had a higher beef flavour. The dual-purpose and rustic breeds, Simmental, Casina and Marchigiana, produced significantly less juicy and less tender meat than that from breeds selected for meat production. Overall, despite significant differences previously identified for animal, carcass, muscle and beef traits for the same animals, differences in sensory scores between most of the breeds were small, with only significant differences between the few breeds that had extreme sensory profiles (such as Simmental and Pirenaica).
A. Conanec; M. Campo; I. Richardson; P. Ertbjerg; S. Failla; B. Panea; M. Chavent; J. Saracco; J.L. Williams; M-P. Ellies-Oury; J-F. Hocquette. Has breed any effect on beef sensory quality? Livestock Science 2021, 250, 104548 .
AMA StyleA. Conanec, M. Campo, I. Richardson, P. Ertbjerg, S. Failla, B. Panea, M. Chavent, J. Saracco, J.L. Williams, M-P. Ellies-Oury, J-F. Hocquette. Has breed any effect on beef sensory quality? Livestock Science. 2021; 250 ():104548.
Chicago/Turabian StyleA. Conanec; M. Campo; I. Richardson; P. Ertbjerg; S. Failla; B. Panea; M. Chavent; J. Saracco; J.L. Williams; M-P. Ellies-Oury; J-F. Hocquette. 2021. "Has breed any effect on beef sensory quality?" Livestock Science 250, no. : 104548.
The aim of the current study was to identify quality indicators of fat (14.50 ± 0.75%) and low‐fat (4.79 ± 0.63%) raw ground beef by monitoring changes in physicochemical and microbiological parameters during aerobic refrigerated storage, such as water‐holding capacity, pH, thiols, carbonyl compounds, thiobarbituric acid reactive substances (TBARS), metmyoglobin, deoxymyoglobin, oxymyoglobin color indices, pseudomonads, Brochothrix thermosphacta, and total viable counts. Meat packaged in air‐permeable polyethylene plastic film was stored under controlled isothermal conditions (0, 5, 10, and 15 °C). A population level of pseudomonads equal to 7.0 ± 0.5 log10 colony forming units (CFU)/g was considered as the potential spoilage level. Using principal component analysis, samples were distinguished on the basis of their microbial load. A significant positive correlation between microbial population and carbonyls, metmyoglobin, TBARS, water‐holding capacity, and a negative correlation with thiols and color parameters (L*, chroma) were observed. Two different approaches were followed to estimate the quality status of samples: (i) the partial least square (PLS) regression with R2 of 0.93 and root mean square error prediction of 0.44 for pseudomonads, using the above physicochemical characteristics as the dominant input variables, which allowed prediction of the microbiological status of ground beef regardless of time–temperature storage profile and fat content, and (ii) a square‐root‐type model (adjusted R2 of 0.952) that satisfactorily predicted the growth of spoilage pseudomonads under isothermal and dynamic conditions, regardless of the above physicochemical changes. The above results suggest that depending on the available input data, the two modeling approaches can accurately (and complementarily) assess quality of aerobically stored ground beef. Practical Application Changes in appearance and quality of fat and low‐fat raw ground beef are associated with physicochemical alteration and/or microbial growth. The study provides two different modeling approaches that can be integrated in an intelligent interface of the refrigerator having specific colorimetric and/or temperature sensors, to evaluate in a convenience way the quality of stored meat thus reducing domestic waste: the partial least square model was based on physicochemical parameters (particularly chroma, metmyoglobin, and thiobarbituric acid reactive substances), while the square root model was based on the time–temperature conditions during storage.
Francesca Valerio; Panagiotis N. Skandamis; Sebastiana Failla; Michela Contò; Mariaelena Di Biase; Anna Rita Bavaro; Maria Paola Pirovano; Paola Lavermicocca. Microbiological and physicochemical parameters for predicting quality of fat and low‐fat raw ground beef during refrigerated aerobic storage. Journal of Food Science 2020, 85, 465 -476.
AMA StyleFrancesca Valerio, Panagiotis N. Skandamis, Sebastiana Failla, Michela Contò, Mariaelena Di Biase, Anna Rita Bavaro, Maria Paola Pirovano, Paola Lavermicocca. Microbiological and physicochemical parameters for predicting quality of fat and low‐fat raw ground beef during refrigerated aerobic storage. Journal of Food Science. 2020; 85 (2):465-476.
Chicago/Turabian StyleFrancesca Valerio; Panagiotis N. Skandamis; Sebastiana Failla; Michela Contò; Mariaelena Di Biase; Anna Rita Bavaro; Maria Paola Pirovano; Paola Lavermicocca. 2020. "Microbiological and physicochemical parameters for predicting quality of fat and low‐fat raw ground beef during refrigerated aerobic storage." Journal of Food Science 85, no. 2: 465-476.
The objective of this study was to determine the variation of the colour of longissimus thoracis muscle within and among fifteen European cattle breeds reared under comparable management conditions. A total of 436 unrelated purebred young bulls from fifteen European breeds (Aberdeen Angus, Highland, Jersey, South Devon, Danish Red, Holstein, Simmental, Asturiana de las Montañas (also known as Casina), Asturiana de los Valles, Avileña‐Negra Ibérica, Pirenaica, Marchigiana, Piemontese, Charolais and Limousin) were reared in five experimental research centres in the United Kingdom, Denmark, Spain, Italy and France. The pH of M. longissimus thoracis was measured at 24 h and after 10 days of ageing and colour at 48 h and 10 days. Two generalised linear models, Pearson correlations and a hierarchical cluster analyses were carried out. Lean meat colour differed significantly between breeds, and these fifteen European breeds could be grouped according to four classes of commercial interest: ‘very bright and pale‐red’, ‘bright and pale’, ‘red’ and ‘dark and dull red’. These groups were partially related to body size and carcass traits, fatness and muscle development and structure, and were controlled by differences in gene expression within each breed.
Guillermo Ripoll; Pere Albertí; Begoña Panea; Sebastiana Failla; Jean F. Hocquette; Susana Dunner; Carlos Sañudo; José L. Olleta; Mette Christensen; Per Ertbjerg; Ian Richardson; Serafino Concetti; John L. Williams. Colour variability of beef in young bulls from fifteen European breeds. International Journal of Food Science & Technology 2018, 53, 2777 -2785.
AMA StyleGuillermo Ripoll, Pere Albertí, Begoña Panea, Sebastiana Failla, Jean F. Hocquette, Susana Dunner, Carlos Sañudo, José L. Olleta, Mette Christensen, Per Ertbjerg, Ian Richardson, Serafino Concetti, John L. Williams. Colour variability of beef in young bulls from fifteen European breeds. International Journal of Food Science & Technology. 2018; 53 (12):2777-2785.
Chicago/Turabian StyleGuillermo Ripoll; Pere Albertí; Begoña Panea; Sebastiana Failla; Jean F. Hocquette; Susana Dunner; Carlos Sañudo; José L. Olleta; Mette Christensen; Per Ertbjerg; Ian Richardson; Serafino Concetti; John L. Williams. 2018. "Colour variability of beef in young bulls from fifteen European breeds." International Journal of Food Science & Technology 53, no. 12: 2777-2785.
Chianina and Maremmana breeds play an important role in the Italian cattle meat market. The Chianina breed is an ancient breed principally raised for draught. Now this breed is the worldwide recognized producer of top quality beef, tasteful and tender, specifically the famous "Florentine steak". The Maremmana characterized by a massive skeletal structure, is a rustic cattle breed selected for adaptability to the marshy land of the Maremma region. We used a high throughput mRNA sequencing to analyze gene expression in muscle tissues of two Italian cattle breeds, Maremmana (MM) and Chianina (CN) with different selection history. We aim to examine the specific genetic contribution of each breed to meat production and quality, comparing the skeletal muscle tissue from Maremmana and Chianina. Most of the differentially expressed genes were grouped in the Glycolysis/Gluconeogenesis pathways. The rate and the extent of post-mortem energy metabolism have a critical effect on the conversion of muscle to meat. Furthermore, we aim at discovering the differences in nucleotide variation between the two breeds which might be attributable to the different history of selection/divergence. In this work we could emphasize the involvement of pathways of post-mortem energy metabolism. Moreover, we detected a collection of coding SNPs which could offer new genomic resources to improve phenotypic selection in livestock breeding program.
Silvia Bongiorni; C. E. M. Gruber; Giovanni Chillemi; S. Bueno; Sebastiana Failla; Bianca Moioli; Fabrizio Ferre'; A. Valentini. Skeletal muscle transcriptional profiles in two Italian beef breeds, Chianina and Maremmana, reveal breed specific variation. Molecular Biology Reports 2016, 43, 253 -268.
AMA StyleSilvia Bongiorni, C. E. M. Gruber, Giovanni Chillemi, S. Bueno, Sebastiana Failla, Bianca Moioli, Fabrizio Ferre', A. Valentini. Skeletal muscle transcriptional profiles in two Italian beef breeds, Chianina and Maremmana, reveal breed specific variation. Molecular Biology Reports. 2016; 43 (4):253-268.
Chicago/Turabian StyleSilvia Bongiorni; C. E. M. Gruber; Giovanni Chillemi; S. Bueno; Sebastiana Failla; Bianca Moioli; Fabrizio Ferre'; A. Valentini. 2016. "Skeletal muscle transcriptional profiles in two Italian beef breeds, Chianina and Maremmana, reveal breed specific variation." Molecular Biology Reports 43, no. 4: 253-268.
Our objectives for this study were to understand the biological basis of meat tenderness and to provide an overview of the gene expression profiles related to meat quality as a tool for selection. Through deep mRNA sequencing, we analyzed gene expression in muscle tissues of two Italian cattle breeds: Maremmana and Chianina. We uncovered several differentially expressed genes that encode for proteins belonging to a family of tripartite motif proteins, which are involved in growth, cell differentiation and apoptosis, such as TRIM45, or play an essential role in regulating skeletal muscle differentiation and the regeneration of adult skeletal muscle, such as TRIM32. Other differentially expressed genes (SCN2B, SLC9A7 and KCNK3) emphasize the involvement of potassium–sodium pumps in tender meat. By mapping splice junctions in RNA-Seq reads, we found significant differences in gene isoform expression levels. The PRKAG3 gene, which is involved in the regulation of energy metabolism, showed four isoforms that were differentially expressed. This distinct pattern of PRKAG3 gene expression could indicate impaired glycogen storage in skeletal muscle, and consequently, this gene very likely has a role in the tenderization process. Furthermore, with this deep RNA-sequencing, we captured a high number of expressed SNPs, for example, we found 1462 homozygous SNPs showing the alternative allele with a 100% frequency when comparing tender and tough meat. SNPs were then classified into categories by their position and also by their effect on gene coding (174 non-synonymous polymorphisms) based on the available UMD_3.1 annotations.
S. Bongiorni; Cesare E. M. Gruber; S. Bueno; Giovanni Chillemi; Fabrizio Ferre'; Sebastiana Failla; Bianca Moioli; A. Valentini. Transcriptomic investigation of meat tenderness in two Italian cattle breeds. Animal Genetics 2016, 47, 273 -287.
AMA StyleS. Bongiorni, Cesare E. M. Gruber, S. Bueno, Giovanni Chillemi, Fabrizio Ferre', Sebastiana Failla, Bianca Moioli, A. Valentini. Transcriptomic investigation of meat tenderness in two Italian cattle breeds. Animal Genetics. 2016; 47 (3):273-287.
Chicago/Turabian StyleS. Bongiorni; Cesare E. M. Gruber; S. Bueno; Giovanni Chillemi; Fabrizio Ferre'; Sebastiana Failla; Bianca Moioli; A. Valentini. 2016. "Transcriptomic investigation of meat tenderness in two Italian cattle breeds." Animal Genetics 47, no. 3: 273-287.
Giulia Francesca Cifuni; Michela Contò; Sebastiana Failla. Potential use of visible reflectance spectra to predict lipid oxidation of rabbit meat. Journal of Food Engineering 2016, 169, 85 -90.
AMA StyleGiulia Francesca Cifuni, Michela Contò, Sebastiana Failla. Potential use of visible reflectance spectra to predict lipid oxidation of rabbit meat. Journal of Food Engineering. 2016; 169 ():85-90.
Chicago/Turabian StyleGiulia Francesca Cifuni; Michela Contò; Sebastiana Failla. 2016. "Potential use of visible reflectance spectra to predict lipid oxidation of rabbit meat." Journal of Food Engineering 169, no. : 85-90.
Wild boar populations have increased in the last few decades. The hunting will increase the availability of wild boar meat. the geographycal hunting area influenced the cooking loss percentage, dry matter and protein content. The major fatty acids in Longissimus thoracis muscle are oleic, linoleic, palmitic and stearic respectively
Andrea Amici; Giulia Francesca Cifuni; Michela Contò; Luigi Esposito; Sebastiana Failla. Hunting area affects chemical and physical characteristics and fatty acid composition of wild boar (Sus scrofa) meat. Rendiconti Lincei. Scienze Fisiche e Naturali 2015, 26, 527 -534.
AMA StyleAndrea Amici, Giulia Francesca Cifuni, Michela Contò, Luigi Esposito, Sebastiana Failla. Hunting area affects chemical and physical characteristics and fatty acid composition of wild boar (Sus scrofa) meat. Rendiconti Lincei. Scienze Fisiche e Naturali. 2015; 26 (S3):527-534.
Chicago/Turabian StyleAndrea Amici; Giulia Francesca Cifuni; Michela Contò; Luigi Esposito; Sebastiana Failla. 2015. "Hunting area affects chemical and physical characteristics and fatty acid composition of wild boar (Sus scrofa) meat." Rendiconti Lincei. Scienze Fisiche e Naturali 26, no. S3: 527-534.
The antibacterial activity of an ethylacetate neem cake extract (NCE) against bacteria that affect meat quality, namely Campylobacter jejuni, Carnobacterium spp., Lactobacillus curvatus, Lactobacillus sakei and Leuconostoc sp., is reported. The antibacterial activity was detected using standardised disc diffusion and macrodilution methods. The bacterial growth inhibition zone ranged from 11.33 ± 0.58 to 22.67 ± 0.58 mm (100 μL NCE). There is significant difference between the growth inhibition zone of NCE and the control (ciprofloxacin 100 μg). The percent of bacterial growth reduction range was 79.75 ± 1.53 to 90.73 ± 1.53 (100 μg NCE) as compared with control (without NCE). NCE in different amounts counteracted the growth of all tested bacteria.
Paola Del Serrone; Sebastiana Failla; M. Nicoletti. Natural control of bacteria affecting meat quality by a neem ( Azadirachta indica A. Juss) cake extract. Natural Product Research 2014, 29, 985 -987.
AMA StylePaola Del Serrone, Sebastiana Failla, M. Nicoletti. Natural control of bacteria affecting meat quality by a neem ( Azadirachta indica A. Juss) cake extract. Natural Product Research. 2014; 29 (10):985-987.
Chicago/Turabian StylePaola Del Serrone; Sebastiana Failla; M. Nicoletti. 2014. "Natural control of bacteria affecting meat quality by a neem ( Azadirachta indica A. Juss) cake extract." Natural Product Research 29, no. 10: 985-987.
This study examines the influence of hunting methods on the colour and lipid oxidation state of meat from wild boar (Sus scrofa) and fallow deer (Dama dama). In addition, the feasibility of using visible reflectance spectra (360 to 740 nm) to predict the lipid oxidation of meat was evaluated. A total of 25 wild boars and 14 fallow deer were hunted with two different methods, dog-driven hunting (DH) and harvest culling (HC), that imply different animal stresses before shooting. Lipid oxidation increased in the meat from both species, which had been frozen for 3 months. The increase was higher in the DH group than the HC group (P R 2 = 0.968) between the predicted and measured thiobarbituric acid-reactive substances (TBARS) values, suggesting that visible spectroscopy should prove useful for predicting meat oxidation.
Giulia Francesca Cifuni; Andrea Amici; Michela Contò; Paolo Viola; Sebastiana Failla. Effects of the hunting method on meat quality from fallow deer and wild boar and preliminary studies for predicting lipid oxidation using visible reflectance spectra. European Journal of Wildlife Research 2014, 60, 519 -526.
AMA StyleGiulia Francesca Cifuni, Andrea Amici, Michela Contò, Paolo Viola, Sebastiana Failla. Effects of the hunting method on meat quality from fallow deer and wild boar and preliminary studies for predicting lipid oxidation using visible reflectance spectra. European Journal of Wildlife Research. 2014; 60 (3):519-526.
Chicago/Turabian StyleGiulia Francesca Cifuni; Andrea Amici; Michela Contò; Paolo Viola; Sebastiana Failla. 2014. "Effects of the hunting method on meat quality from fallow deer and wild boar and preliminary studies for predicting lipid oxidation using visible reflectance spectra." European Journal of Wildlife Research 60, no. 3: 519-526.
Giulia Francesca Cifuni; Michela Contò; Andrea Amici; Sebastiana Failla. Physical and nutritional properties of buffalo meat finished on hay or maize silage-based diets. Animal Science Journal 2013, 85, 405 -410.
AMA StyleGiulia Francesca Cifuni, Michela Contò, Andrea Amici, Sebastiana Failla. Physical and nutritional properties of buffalo meat finished on hay or maize silage-based diets. Animal Science Journal. 2013; 85 (4):405-410.
Chicago/Turabian StyleGiulia Francesca Cifuni; Michela Contò; Andrea Amici; Sebastiana Failla. 2013. "Physical and nutritional properties of buffalo meat finished on hay or maize silage-based diets." Animal Science Journal 85, no. 4: 405-410.
1H-high resolution magic angle spinning-nuclear magnetic resonance spectroscopy was employed to gain the metabolic profile of longissimus dorsi and semitendinosus muscles of four different breeds: Chianina, Holstein Friesian, Maremmana and Buffalo. Principal component analysis, partial least squares projection to latent structure – discriminant analysis and orthogonal partial least squares projection to latent structure – discriminant analysis were used to build models capable of discriminating the muscle type according to the breed. Data analysis led to an excellent classification for Buffalo and Chianina, while for Holstein Friesian the separation was lower. In the case of Maremmana the use of intelligent bucketing was necessary due to some resonances shifting allowed improvement of the discrimination ability. Finally, by using the Variable Importance in Projection values the metabolites relevant for the classification were identified.
Mena Ritota; Lorena Casciani; Sebastiana Failla; Massimiliano Valentini. HRMAS-NMR spectroscopy and multivariate analysis meat characterisation. Meat Science 2012, 92, 754 -761.
AMA StyleMena Ritota, Lorena Casciani, Sebastiana Failla, Massimiliano Valentini. HRMAS-NMR spectroscopy and multivariate analysis meat characterisation. Meat Science. 2012; 92 (4):754-761.
Chicago/Turabian StyleMena Ritota; Lorena Casciani; Sebastiana Failla; Massimiliano Valentini. 2012. "HRMAS-NMR spectroscopy and multivariate analysis meat characterisation." Meat Science 92, no. 4: 754-761.
In the present study we performed an integrated proteomics, interactomics and metabolomics analysis of Longissimus dorsi tender and tough meat samples from Chianina beef cattle. Results were statistically handled as to obtain Pearson's correlation coefficients of the results from Omics investigation in relation to canonical tenderness-related parameters, including Warner Bratzler shear force, myofibrillar degradation (at 48 h and 10 days after slaughter), sarcomere length and total collagen content. As a result, we could observe that the tender meat group was characterized by higher levels of glycolytic enzymes, which were over-phosphorylated and produced accumulation of glycolytic intermediates. Oxidative stress promoted meat tenderness and elicited heat shock protein responses, which in turn triggered apoptosis-like cascades along with PARP fragmentation. Phosphorylation was found to be a key process in post mortem muscle conversion to meat, as it was shown not only to modulate glycolytic enzyme activities, but also mediate the stability of structural proteins at the Z-disk. On the other hand, phosphorylation of HSPs has been supposed to alter their functions through changing their affinity for target interactors. Analogies and breed-specific differences are highlighted throughout the text via a direct comparison of the present results against the ones obtained in a parallel study on Maremmana Longissimus dorsi. It emerges that, while the main cornerstones and the final outcome are maintained, post mortem metabolism in tender and tough meat yielding individuals is subtly modulated via specific higher levels of enzymes and amino acidic residue phosphorylation in a breed-specific fashion, and whether calcium homeostasis dysregulation was a key factor in Maremmana, higher early post mortem phosphocreatine levels in the Chianina tender group could favor a slower and prolonged glycolytic rate, prolonging the extent of the minimum hanging period necessary to obtain tender meat from this breed by a few days. This article is part of a Special Issue entitled: Farm animal proteomics.
Angelo D'Alessandro; Cristina Marrocco; Sara Rinalducci; Cristiana Mirasole; Sebastiana Failla; Lello Zolla. Chianina beef tenderness investigated through integrated Omics. Journal of Proteomics 2012, 75, 4381 -4398.
AMA StyleAngelo D'Alessandro, Cristina Marrocco, Sara Rinalducci, Cristiana Mirasole, Sebastiana Failla, Lello Zolla. Chianina beef tenderness investigated through integrated Omics. Journal of Proteomics. 2012; 75 (14):4381-4398.
Chicago/Turabian StyleAngelo D'Alessandro; Cristina Marrocco; Sara Rinalducci; Cristiana Mirasole; Sebastiana Failla; Lello Zolla. 2012. "Chianina beef tenderness investigated through integrated Omics." Journal of Proteomics 75, no. 14: 4381-4398.
Variations in texture were determined for 10 day aged raw and cooked Longissimus thoracis (LT) muscle from 436 bulls of 15 European cattle breeds slaughtered at an age of 13-16 months. Variations in texture were related to differences in pH 24 h post-mortem, sarcomere length, collagen characteristics and lipid content. The shear force of cooked meat samples varied from 43.8 to 67.4 N/cm². Simmental, Highland and Marchigiana cattle had the highest shear force values and Avileña-Negra Ibérica, Charolais, Casina and Pirenaica cattle had the lowest values. Cooked meat toughness showed a weak negative correlation to lipid content (P<0.001) but no correlation to collagen characteristics. Raw meat texture measured by compression correlated positively (P<0.001) with total and insoluble collagen. In conclusion, collagen characteristics showed correlation to raw meat texture but not to cooked meat toughness of LT muscle in European young bulls.
Mette Christensen; Per Ertbjerg; Sebastiana Failla; Carlos Sañudo; R. Ian Richardson; Geoff R. Nute; José L. Olleta; Begoña Panea; Pere Albertí; Manuel Juárez; Jean-François Hocquette; John Williams. Relationship between collagen characteristics, lipid content and raw and cooked texture of meat from young bulls of fifteen European breeds. Meat Science 2011, 87, 61 -65.
AMA StyleMette Christensen, Per Ertbjerg, Sebastiana Failla, Carlos Sañudo, R. Ian Richardson, Geoff R. Nute, José L. Olleta, Begoña Panea, Pere Albertí, Manuel Juárez, Jean-François Hocquette, John Williams. Relationship between collagen characteristics, lipid content and raw and cooked texture of meat from young bulls of fifteen European breeds. Meat Science. 2011; 87 (1):61-65.
Chicago/Turabian StyleMette Christensen; Per Ertbjerg; Sebastiana Failla; Carlos Sañudo; R. Ian Richardson; Geoff R. Nute; José L. Olleta; Begoña Panea; Pere Albertí; Manuel Juárez; Jean-François Hocquette; John Williams. 2011. "Relationship between collagen characteristics, lipid content and raw and cooked texture of meat from young bulls of fifteen European breeds." Meat Science 87, no. 1: 61-65.
Buffalo meat is considered in Italy as an alternative product for its good nutritional characteristics. The influence of three cooking methods (boiling, grilling and frying) on the chemical and lipid composition of buffalo meat was evaluated. All the treatments reduced the moisture and increased protein, ash and fat content. The increase in fat content was higher after frying due to the incorporation of fat from olive oil. Fried meat had lower saturated fatty acid content due to the incorporation of mono-unsaturated (C18:1) fatty acids from oil. The incorporation of oil fatty acids caused a decrease in conjugated linoleic acid relative content. Moreover, fried meat showed the highest levels of the unhealthy trans fatty acids. Therefore, frying was shown as the worst cooking methods regarding human health. Boiling and grilling increased thiobarbituric acid reactive substances, while frying had no effect on them.
M. Juárez; S. Failla; A. Ficco; F. Peña; Carmen Avilés; O. Polvillo. Buffalo meat composition as affected by different cooking methods. Food and Bioproducts Processing 2009, 88, 145 -148.
AMA StyleM. Juárez, S. Failla, A. Ficco, F. Peña, Carmen Avilés, O. Polvillo. Buffalo meat composition as affected by different cooking methods. Food and Bioproducts Processing. 2009; 88 (2-3):145-148.
Chicago/Turabian StyleM. Juárez; S. Failla; A. Ficco; F. Peña; Carmen Avilés; O. Polvillo. 2009. "Buffalo meat composition as affected by different cooking methods." Food and Bioproducts Processing 88, no. 2-3: 145-148.
Tenderness is the most important characteristic to define acceptability of products by consumers. In this paper three different methods, Calcium infusion (Ca), Very Fast Chilling (VFC) and pelvic suspension hanging from aitch bone (PS) or the Achilles tendon (AT) are applied in pre-rigor phase on Maremmana meat. Ca injection has reported the lowest shear force on cooked meat compared to control group (5.09 vs. 16.33 kg instead VFC group has underlined intermediate values. Pelvic hanging has shown significant difference on shear force and sarcomere length on Longissimus thoracis muscle (4.13 vs. 8.11 kg and 1.63 and 2.04 µm respectively for WBS and sarcomere length in PS and AT); further in Biceps femoralis we have found a lowest collagen content (4.33 vs. 4.79 g/100 g for PS and AT). In conclusion these methods could influence tenderization processes even if some processes, that could lower the effect of these practices, are still unclear. )
Michela Contò C.R.A. - P.C.M. Consiglio per la Ricerca e Sperimentazione in Agricoltura Centro Produzione della Carne e il Miglioramento genetico Monterotondo ItalyCorrespondencemichela.Contoentecra.It; Silvia Ballico; Antonella Ficco; Maurizio Mormile; Sebastiana Failla; Silvia Ballico C.R.A. - P.C.M. Consiglio Per La Ricerca E Sperimentazione In Agricoltura Centro Produzione Della Carne E Il Miglioramento Genetico Monterotondo Italy. Comparison among some tenderization processing on Maremmana meat. Italian Journal of Animal Science 2009, 8, 486 -488.
AMA StyleMichela Contò C.R.A. - P.C.M. Consiglio per la Ricerca e Sperimentazione in Agricoltura Centro Produzione della Carne e il Miglioramento genetico Monterotondo ItalyCorrespondencemichela.Contoentecra.It, Silvia Ballico, Antonella Ficco, Maurizio Mormile, Sebastiana Failla, Silvia Ballico C.R.A. - P.C.M. Consiglio Per La Ricerca E Sperimentazione In Agricoltura Centro Produzione Della Carne E Il Miglioramento Genetico Monterotondo Italy. Comparison among some tenderization processing on Maremmana meat. Italian Journal of Animal Science. 2009; 8 (sup2):486-488.
Chicago/Turabian StyleMichela Contò C.R.A. - P.C.M. Consiglio per la Ricerca e Sperimentazione in Agricoltura Centro Produzione della Carne e il Miglioramento genetico Monterotondo ItalyCorrespondencemichela.Contoentecra.It; Silvia Ballico; Antonella Ficco; Maurizio Mormile; Sebastiana Failla; Silvia Ballico C.R.A. - P.C.M. Consiglio Per La Ricerca E Sperimentazione In Agricoltura Centro Produzione Della Carne E Il Miglioramento Genetico Monterotondo Italy. 2009. "Comparison among some tenderization processing on Maremmana meat." Italian Journal of Animal Science 8, no. sup2: 486-488.
With the aim to assess if some molecular markers can help to select animals for meat characteristics, we studied 84 individuals equally representing the Marchigiana, Maremmana, and Holstein Friesian cattle breeds genotyped at 288 SNPs located within candidate genes. Several SNPs were found associated with meat quality parameters but with P which was higher than the Bonferroni threshold. However, several SNPs had a low P at different times during meat maturation, suggesting their involvement in the meat quality variation. Of particular interest for the biological role and potential for selection were: cathepsin G affecting MFI, IGF1R affecting pH and collagen XVIII affecting colour.
Sebastiana Failla; Antonella Cuteri; Cinzia Marchitelli; Alessandra Crisà; Michela Contò; Chiara Berti; Francesco Filippini; Sergio Gigli; Alessio Valentini; Sebastiana Failla Cra - Centro Per Le Produzioni Delle Carni E Il Miglioramento Genetico Monterotondo Italy; Alessio Valentini Dipartimento di Produzioni Animali Università della Tuscia Viterbo ItalyCorrespondencealessiounitus.It. Effect of some candidate genes on meat characteristics of three cattle breeds. Italian Journal of Animal Science 2009, 8, 81 -83.
AMA StyleSebastiana Failla, Antonella Cuteri, Cinzia Marchitelli, Alessandra Crisà, Michela Contò, Chiara Berti, Francesco Filippini, Sergio Gigli, Alessio Valentini, Sebastiana Failla Cra - Centro Per Le Produzioni Delle Carni E Il Miglioramento Genetico Monterotondo Italy, Alessio Valentini Dipartimento di Produzioni Animali Università della Tuscia Viterbo ItalyCorrespondencealessiounitus.It. Effect of some candidate genes on meat characteristics of three cattle breeds. Italian Journal of Animal Science. 2009; 8 (sup2):81-83.
Chicago/Turabian StyleSebastiana Failla; Antonella Cuteri; Cinzia Marchitelli; Alessandra Crisà; Michela Contò; Chiara Berti; Francesco Filippini; Sergio Gigli; Alessio Valentini; Sebastiana Failla Cra - Centro Per Le Produzioni Delle Carni E Il Miglioramento Genetico Monterotondo Italy; Alessio Valentini Dipartimento di Produzioni Animali Università della Tuscia Viterbo ItalyCorrespondencealessiounitus.It. 2009. "Effect of some candidate genes on meat characteristics of three cattle breeds." Italian Journal of Animal Science 8, no. sup2: 81-83.
Four different extraction-derivatization methods commonly used for fatty acid analysis in meat (in situ or one-step method, saponification method, classic method and a combination of classic extraction and saponification derivatization) were tested. The in situ method had low recovery and variation. The saponification method showed the best balance between recovery, precision, repeatability and reproducibility. The classic method had high recovery and acceptable variation values, except for the polyunsaturated fatty acids, showing higher variation than the former methods. The combination of extraction and methylation steps had great recovery values, but the precision, repeatability and reproducibility were not acceptable. Therefore the saponification method would be more convenient for polyunsaturated fatty acid analysis, whereas the in situ method would be an alternative for fast analysis. However the classic method would be the method of choice for the determination of the different lipid classes.
M. Juárez; O. Polvillo; M. Contò; A. Ficco; S. Ballico; S. Failla. Comparison of four extraction/methylation analytical methods to measure fatty acid composition by gas chromatography in meat. Journal of Chromatography A 2008, 1190, 327 -332.
AMA StyleM. Juárez, O. Polvillo, M. Contò, A. Ficco, S. Ballico, S. Failla. Comparison of four extraction/methylation analytical methods to measure fatty acid composition by gas chromatography in meat. Journal of Chromatography A. 2008; 1190 (1-2):327-332.
Chicago/Turabian StyleM. Juárez; O. Polvillo; M. Contò; A. Ficco; S. Ballico; S. Failla. 2008. "Comparison of four extraction/methylation analytical methods to measure fatty acid composition by gas chromatography in meat." Journal of Chromatography A 1190, no. 1-2: 327-332.
P. Albertí; Begoña Panea; C. Sañudo; J.L. Olleta; Guillermo Ripoll; Per Ertbjerg; M. Christensen; S. Gigli; Sebastiana Failla; S. Concetti; Jean-François Hocquette; R. Jailler; S. Rudel; G. Renand; G.R. Nute; R.I. Richardson; John Williams. Live weight, body size and carcass characteristics of young bulls of fifteen European breeds. Livestock Science 2008, 114, 19 -30.
AMA StyleP. Albertí, Begoña Panea, C. Sañudo, J.L. Olleta, Guillermo Ripoll, Per Ertbjerg, M. Christensen, S. Gigli, Sebastiana Failla, S. Concetti, Jean-François Hocquette, R. Jailler, S. Rudel, G. Renand, G.R. Nute, R.I. Richardson, John Williams. Live weight, body size and carcass characteristics of young bulls of fifteen European breeds. Livestock Science. 2008; 114 (1):19-30.
Chicago/Turabian StyleP. Albertí; Begoña Panea; C. Sañudo; J.L. Olleta; Guillermo Ripoll; Per Ertbjerg; M. Christensen; S. Gigli; Sebastiana Failla; S. Concetti; Jean-François Hocquette; R. Jailler; S. Rudel; G. Renand; G.R. Nute; R.I. Richardson; John Williams. 2008. "Live weight, body size and carcass characteristics of young bulls of fifteen European breeds." Livestock Science 114, no. 1: 19-30.