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NEW INSIGHTS INTO BEEF QUALITY DEVELOPMENT

Investigators
Gerrard, D. E.
Institutions
Virginia Polytechnic Institute and State University
Start date
2020
End date
2023
Objective
Define the biochemistry responsible for atypical "dark-cutting" beef.The working hypothesis is that cattle fed low energy diets produce muscle with more oxidative metabolism, which alters postmortem energy metabolism and subsequent color development, independent of animal stress. Determine the role of mitochondrial proteases on postmortem proteolysis and meat tenderness.The working hypothesis is that mitochondria and(or) associated structures modulate proteolysis through an as yet unknown mechanism.Define the biochemical and cellular differences among dark beef and determine the biochemistry responsible for its altered postmortem metabolism.The working hypothesis is that changes in mitochondria impact postmortem metabolism either directly through pH declines or indirectly via associated changes in muscle proteins.
Funding Source
Nat'l. Inst. of Food and Agriculture
Project source
View this project
Project number
VA-gerrard
Accession number
1022131