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Konovalova E.N., Romanenkova O.S., Gladyr E.A., Selionova M.I., Evstafeva L.V. Formation of the taste qualities of beef: genetic and physiological mechanisms and the factors of influence (review). Sel'skokhozyaistvennaya Biologiya [Agricultural Biology], 2024, Vol. 59, № 6, p. 1039-1054.
(how to cite this article)

doi: 10.15389/agrobiology.2024.6.1039eng

UDC: 637.5.053

Acknowledgements:
Supported financially by the Russian Science Foundation, grant No. 23-26-00176 (https://rscf.ru/project/23-26-00176)

 

FORMATION OF THE TASTE QUALITIES OF BEEF: GENETIC AND PHYSIOLOGICAL MECHANISMS AND THE FACTORS OF INFLUENCE (review)

E.N. Konovalova1 ✉, O.S. Romanenkova1, E.A. Gladyr1, M.I. Selionova2, L.V. Evstafeva1

1Ernst Federal Research Center for Animal Husbandry, 60, pos. Dubrovitsy, Podolsk District, Moscow Province, 142132 Russia, e-mail konoval-elena@yandex.ru (✉ corresponding author), ksilosa@gmail.com,
elenagladyr@mail.ru, lilmo@inbox.ru;
2Russian State Agrarian University — Timiryazev Moscow Agricultural Academy, 49, ul. Timiryazevskaya, Moscow, 127550 Russia, e-mail m_selin@mail.ru

ORCID:
Konovalova E.N. orcid.org/0000-0002-2170-5259
Selionova M.I. orcid.org/0000-0002-9501-8080
Romanenkova O.S. orcid.org/0000-0002-2682-6164
Evstafeva L.V. orcid.org/0009-0001-5045-1235
Gladyr E.A. orcid.org/0000-0002-5210-8932

Final revision received February 08, 2024
Accepted April 23, 2024

 

The improvement of beef palatable properties of which the population demand and consumption of this kind of meet directly depends (L.N. Drey et al., 2017), has been a concern of manufacturers for a long time and does not lose its relevance to this day. Despite of the obvious benefits of cattle meat for human health (D. Pighin et al., 2016), the consumer often buys pork or bird meat. The reason of such choice is not only these kinds of beat are less expensive, but are in due more palatable sensitivities under their consumption (J. Liu et al., 2022). Therefor besides the necessity of the increasing of beef production (G.I. Shichkin et al., 2022), the modernization of its organoleptic characteristics, as outer, causing the attractively under buying as palatable-aromatic ones evaluated under its processing. It`s known that cattle meat as a food product is forming due the chemical reactions conducted in animal body so due its live as after its mortem (A. Ouali et al., 2006; K.W. Braden, 2013; B. Abril et al., 2023), as a result, the specialists engaged in cattle meat industry constantly analyze and identify factors with a possible impact on the finished product quality (D.L. Robinson et al., 2001; A. Ouali et al., 2006). In the frames of the present review the mechanisms of the forming of main properties, defined the beef palatability have been considered. The physiological processes lying to the base of muscles convertation into the meat and outer and inner factors, influenced on formation of tenderness and marbling of beef have been described (D.L. Robinson et al., 2001; C.L. Harris et al., 2018). The known genes with the most influence on these traits have been analyzed, in particular, the gene polymorphisms of myostatin (MSTN), calpain 1 (CAPN1), calpastatin (CAST), thyroglobulin (TG5), leptin (LEP) and diacylglicerol O-acyltransferase 1 (DGAT1) have been detailed, and the new strategies of the molecular genetic work, trend to the increasing of the meat cattle productivity have been planned (S.H. Chu et al., 2019; L.S. de Almeida Camargo et al., 2022). The latest investigations have shown that the study of only the genotype for the understanding of the different physiology processes in the body and appearance of the genetic animals potential are not enough due the great hopes are pinned on the development and further practical application of post-genomic technologies (S.H. Chu et al., 2019), of which, the easiest feasible option is to study gene expression in connection with environmental (epigenetic) factors —feeding and maintenance conditions, climate, stress, diseases and others. The understanding of mechanisms of meat qualities formation could give the landmarks for the search of the effective genetic markers of meat productivity and using of the modern developments based on genomic and post-genomic investigations will provide a possibility to manage of the interesting for the consumer qualities. In perspective, this will rapid a selection of the best in point of productivity animals that will facilitate to growth of the production and improvement of the cattle meat quality and following make a beef is more assessable and attractive for the consumer.

Keywords: beef, palatable qualities, tenderness, marbling, intramuscular fat, myostatin, calpain 1, calpastatin, thyroglobulin, leptin, diacilglicerol O-aciltransferase.   

 

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