A new perspective on apoptosis: Its impact on meat and organoleptic quality in different animals
Apoptosis serves as the initial phase in the conversion of muscle to meat, driving key biochemical and morphological changes in the postmortem muscle. To effectively improve and control meat quality across different animal species, it is important to gather more information on the mechanisms by whic...
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524010083 |
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| author | Boin Lee Young Min Choi |
| author_facet | Boin Lee Young Min Choi |
| author_sort | Boin Lee |
| collection | DOAJ |
| description | Apoptosis serves as the initial phase in the conversion of muscle to meat, driving key biochemical and morphological changes in the postmortem muscle. To effectively improve and control meat quality across different animal species, it is important to gather more information on the mechanisms by which apoptotic potential, mediated through the interaction of apoptosis-related molecules, influences meat quality variations. The apoptotic potential, determined by the balance between apoptotic and anti-apoptotic molecules, such as Ca2+, cytochrome c, caspases, and heat shock proteins, varies among different species. A moderate to rapid apoptotic rate can improve textural properties in species with a higher proportion of type I fibers, such as cattle. In contrast, in species with a predominance of type IIB fibers, such as pork and poultry, rapid apoptosis can lead to undesirable quality traits. Therefore, understanding these species-specific apoptotic responses is critical for improving and maintaining meat quality across various species. |
| format | Article |
| id | doaj-art-2a62afce00b640169788ed3fbd06d9f4 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-2a62afce00b640169788ed3fbd06d9f42025-02-12T05:32:03ZengElsevierFood Chemistry: X2590-15752025-01-0125102120A new perspective on apoptosis: Its impact on meat and organoleptic quality in different animalsBoin Lee0Young Min Choi1Division of Food Technology & Nutrition, Sunmoon University, Asan-si 31460, South Korea; Department of Animal Sciences, The Ohio State University, Columbus, OH 43210, USADivision of Food Technology & Nutrition, Sunmoon University, Asan-si 31460, South Korea; Corresponding author.Apoptosis serves as the initial phase in the conversion of muscle to meat, driving key biochemical and morphological changes in the postmortem muscle. To effectively improve and control meat quality across different animal species, it is important to gather more information on the mechanisms by which apoptotic potential, mediated through the interaction of apoptosis-related molecules, influences meat quality variations. The apoptotic potential, determined by the balance between apoptotic and anti-apoptotic molecules, such as Ca2+, cytochrome c, caspases, and heat shock proteins, varies among different species. A moderate to rapid apoptotic rate can improve textural properties in species with a higher proportion of type I fibers, such as cattle. In contrast, in species with a predominance of type IIB fibers, such as pork and poultry, rapid apoptosis can lead to undesirable quality traits. Therefore, understanding these species-specific apoptotic responses is critical for improving and maintaining meat quality across various species.http://www.sciencedirect.com/science/article/pii/S2590157524010083Intrinsic apoptosisApoptosis-related moleculesAnti-apoptosis-related moleculesMeat qualitySensory qualityMeat animal species |
| spellingShingle | Boin Lee Young Min Choi A new perspective on apoptosis: Its impact on meat and organoleptic quality in different animals Food Chemistry: X Intrinsic apoptosis Apoptosis-related molecules Anti-apoptosis-related molecules Meat quality Sensory quality Meat animal species |
| title | A new perspective on apoptosis: Its impact on meat and organoleptic quality in different animals |
| title_full | A new perspective on apoptosis: Its impact on meat and organoleptic quality in different animals |
| title_fullStr | A new perspective on apoptosis: Its impact on meat and organoleptic quality in different animals |
| title_full_unstemmed | A new perspective on apoptosis: Its impact on meat and organoleptic quality in different animals |
| title_short | A new perspective on apoptosis: Its impact on meat and organoleptic quality in different animals |
| title_sort | new perspective on apoptosis its impact on meat and organoleptic quality in different animals |
| topic | Intrinsic apoptosis Apoptosis-related molecules Anti-apoptosis-related molecules Meat quality Sensory quality Meat animal species |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524010083 |
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