View More View Less
  • a Kaposvár University, H-7400 Kaposvár, Guba S. utca 40, Hungary
  • | 2 Nutrition and Meat Science, H-2053 Herceghalom, Gesztenyés út 1, Hungary
Open access

Intramuscular connective tissue plays an important role in determining meat tenderness. The objective of the research was to compare the collagen/hydroxyproline content and X-ray Computed Tomographic (CT) connective tissue proportion of longissimus thoracis (LT) muscle in Hungarian Simmental bulls and cows. Animals (n=24) were slaughtered at similar live weight (bulls: 530.6+44.7 kg, cows: 527.3+53.5 kg) under standard commercial conditions in Hungary. After 24 h chilling, LT samples were taken from the right half carcass at the 12th rib. CT examinations were carried out with a 16-slice CT system (slice thickness: 5 mm). Samples were scanned at different user-selectable tube voltages e.g. low: 80 kV and high: 140 kV. CT value at LT muscle area of each mixed scan (80 and 140 kV) was determined. Volumetric connective tissue content was measured (above 200 CT value) as well. Following CT, the hydroxyproline/collagen content and intramuscular fat content of LT were determined. Cows had lower carcass weight (247 kg vs 295 kg), EU conformation score (3.5 vs 5.5), and fatness score (4.2 vs 5.9) than bulls (P<0.01). Bulls had higher LT area, but intramuscular fat content was similar for bulls (2.8±1.9) and cows (2.7±2.0). On the other hand, bulls had lower CT intramuscular connective tissue proportion in LT compared to cows (0.4±0.2% vs 0.7±0.3% P<0.01). The same tendency could be observed for the collagen content (0.5±0.2% vs 0.7±0.1% P<0.01). Correlation between the CT connective tissue proportion of LT and collagen content was r=0.8 (P=0.000). There was a weak positive correlation between slaughter age and CT connective tissue as well as collagen content of LT (r=0.3–0.4, P<0.05). In conclusion, intramuscular connective tissue proportion in LT increased with slaughter age, and older cows had higher collagen and connective tissue proportion than bulls. Mixed CT scans can be used for the analysis of intramuscular connective tissue content.

  • Blanco, M., Jurie, C., Micol, D., Agabriel, J., Picard, B. & Garcia-Launay, F. (2013): Impact of animal and management factors on collagen characteristics in beef: a meta-analysis approach. Animal, 7, 12081218.

    • Search Google Scholar
    • Export Citation
  • Bureŝ, D. & Bartoň, L. (2012): Growth performance, carcass traits and meat quality of bulls and heifers slaughtered at different ages. Czech J. Anim. Sci., 57, 3443.

    • Search Google Scholar
    • Export Citation
  • Chang, H.J., Wang, Q., Tang, C.H. & Zou, G.H. (2015): Effects of ultrasound treatment on connective tissue collagen and meat quality of beef semitendinosus muscle. J. Food Quality, 38, 256267.

    • Search Google Scholar
    • Export Citation
  • Christensen, M., Ertbjerg, P., Failla, S., Sañudo, C., Richardson, R.I., Nute, G.R., Olleta, J.L., Panea, B., Albertí, P., Juárez, M., Hocquette, J.F. & Williams, J.L. (2011): Relationship between collagen characteristics, lipid content and raw and cooked texture of meat from young bulls of fifteen European breeds. Meat Sci., 87, 6165.

    • Search Google Scholar
    • Export Citation
  • Hocquette, J.F., Gondret, F., Baéza, E., Médale, F., Jurie, C. & Pethick, D.W. (2010): Intramuscular fat content in meat-producing animals: development, genetic and nutritional control, and identification of putative markers. Animal, 4, 303309.

    • Search Google Scholar
    • Export Citation
  • Holló, G., Szűcs, E., Tőzsér, J., Holló, I. & Repa, I. (2007): Application of X-ray computer tomography (CT) in cattle production. Asian Austral J. Anim., 20, 19011909.

    • Search Google Scholar
    • Export Citation
  • Kongsro, J. (2014): Genetic gain on body composition in pigs by computed tomography (CT): Return on investment. - in: Maltin, C., Craigie, C. & Bünger, L. (Eds): Farm animal imaging Copenhagen 2014, Scotland’s Rural College, Edinburgh, UK, pp. 2830.

    • Search Google Scholar
    • Export Citation
  • Maltin, C.A. & Craigie, C.R. (2012): Overview to the FAIM I. meeting; Farm animal imaging opportunities and challenges. - in: Maltin, C.A., Craigie, C.R. & Bünger, L. (Eds): Farm animal imaging Dublin 2012, Quality Meat Scotland, pp. 68.

    • Search Google Scholar
    • Export Citation
  • Moon, S.S., Yang, H.S., Park, G.B. & Joo, S.T. (2006): The relationship of physiological maturity and marbling judged according to Korean grading system to meat quality traits of Hanwoo beef females. Meat Sci., 74, 516521.

    • Search Google Scholar
    • Export Citation
  • Reddy, G.K. & Enwemeka, C.S. (1996): A simplified method for the analysis of hydroxyproline in biological tissues. Clin. Biochem., 29, 225229.

    • Search Google Scholar
    • Export Citation
  • Scholz, A.M., Bünger, L., Kongsro, J., Baulain, U. & Mitchell, A.D. (2015): Non-invasive methods for the determination of body and carcass composition in livestock: dual-energy X-ray absorptiometry, computed tomography, magnetic resonance imaging and ultrasound: invited review. Animal, 9, 12501264.

    • Search Google Scholar
    • Export Citation
  • Shackelford, S.D., Wheeler, T.L. & Koohmaraie, M. (1995): Relationship between shear force and trained sensory panel tenderness ratings of 10 major muscles from Bos indicus and Bos taurus cattle. J. Anim. Sci., 73, 33333340.

    • Search Google Scholar
    • Export Citation
  • Szałkowska, A. & Modzelewska-Kapituła, M. (2017): Collagen profile and tenderness of strip loin and silverside originated from Polish Holstein-Friesian bulls of the black and white variety. Acta Alimentaria, 46, 378383.

    • Search Google Scholar
    • Export Citation
  • Wheeler, T.L., Koohmaraie, M., Cundiff, L.V. & Dikeman, M.E. (1994): Effects of cooking and shearing methodology on variation in Warner–Bratzler shear force values in beef. J. Anim. Sci., 72, 23252330.

    • Search Google Scholar
    • Export Citation
  • Whitehouse, R.W. (2006): Computed tomography (CT) & CT arthrography. - in: Davies, A.M., Johnson, K.J. & Whitehouse, R.W. (Eds): Imaging of the hip and bony pelvis. Springer, Berlin Heidelberg. pp. 1529.

    • Search Google Scholar
    • Export Citation

 

The author instruction is available in PDF.
Please, download the file from HERE.

Senior editors

Editor(s)-in-Chief: András Salgó

Co-ordinating Editor(s) Marianna Tóth-Markus

Co-editor(s): A. Halász

       Editorial Board

  • L. Abrankó (Szent István University, Gödöllő, Hungary)
  • D. Bánáti (University of Szeged, Szeged, Hungary)
  • J. Baranyi (Institute of Food Research, Norwich, UK)
  • I. Bata-Vidács (Agro-Environmental Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • J. Beczner (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • F. Békés (FBFD PTY LTD, Sydney, NSW Australia)
  • Gy. Biró (National Institute for Food and Nutrition Science, Budapest, Hungary)
  • A. Blázovics (Semmelweis University, Budapest, Hungary)
  • F. Capozzi (University of Bologna, Bologna, Italy)
  • M. Carcea (Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy)
  • Zs. Cserhalmi (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • M. Dalla Rosa (University of Bologna, Bologna, Italy)
  • I. Dalmadi (Szent István University, Budapest, Hungary)
  • K. Demnerova (University of Chemistry and Technology, Prague, Czech Republic)
  • M. Dobozi King (Texas A&M University, Texas, USA)
  • Muying Du (Southwest University in Chongqing, Chongqing, China)
  • S. N. El (Ege University, Izmir, Turkey)
  • S. B. Engelsen (University of Copenhagen, Copenhagen, Denmark)
  • E. Gelencsér (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • V. M. Gómez-López (Universidad Católica San Antonio de Murcia, Murcia, Spain)
  • J. Hardi (University of Osijek, Osijek, Croatia)
  • K. Héberger (Research Centre for Natural Sciences, ELKH, Budapest, Hungary)
  • N. Ilić (University of Novi Sad, Novi Sad, Serbia)
  • D. Knorr (Technische Universität Berlin, Berlin, Germany)
  • H. Köksel (Hacettepe University, Ankara, Turkey)
  • K. Liburdi (Tuscia University, Viterbo, Italy)
  • M. Lindhauer (Max Rubner Institute, Detmold, Germany)
  • M.-T. Liong (Universiti Sains Malaysia, Penang, Malaysia)
  • M. Manley (Stellenbosch University, Stellenbosch, South Africa)
  • M. Mézes (Szent István University, Gödöllő, Hungary)
  • Á. Németh (Budapest University of Technology and Economics, Budapest, Hungary)
  • P. Ng (Michigan State University,  Michigan, USA)
  • Q. D. Nguyen (Szent István University, Budapest, Hungary)
  • L. Nyström (ETH Zürich, Switzerland)
  • L. Perez (University of Cordoba, Cordoba, Spain)
  • V. Piironen (University of Helsinki, Finland)
  • A. Pino (University of Catania, Catania, Italy)
  • M. Rychtera (University of Chemistry and Technology, Prague, Czech Republic)
  • K. Scherf (Technical University, Munich, Germany)
  • R. Schönlechner (University of Natural Resources and Life Sciences, Vienna, Austria)
  • A. Sharma (Department of Atomic Energy, Delhi, India)
  • A. Szarka (Budapest University of Technology and Economics, Budapest, Hungary)
  • M. Szeitzné Szabó (National Food Chain Safety Office, Budapest, Hungary)
  • S. Tömösközi (Budapest University of Technology and Economics, Budapest, Hungary)
  • L. Varga (University of West Hungary, Mosonmagyaróvár, Hungary)
  • R. Venskutonis (Kaunas University of Technology, Kaunas, Lithuania)
  • B. Wróblewska (Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland)

 

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

Indexing and Abstracting Services:

  • Biological Abstracts
  • BIOSIS Previews
  • CAB Abstracts
  • Chemical Abstracts
  • Current Contents: Agriculture, Biology and Environmental Sciences
  • Elsevier Science Navigator
  • Essential Science Indicators
  • Global Health
  • Index Veterinarius
  • Science Citation Index
  • Science Citation Index Expanded (SciSearch)
  • SCOPUS
  • The ISI Alerting Services

 

2020
 
Total Cites
768
WoS
Journal
Impact Factor
0,650
Rank by
Nutrition & Dietetics 79/89 (Q4)
Impact Factor
Food Science & Technology 130/144 (Q4)
Impact Factor
0,575
without
Journal Self Cites
5 Year
0,899
Impact Factor
Journal
0,17
Citation Indicator
 
Rank by Journal
Nutrition & Dietetics 88/103 (Q4)
Citation Indicator
Food Science & Technology 142/160 (Q4)
Citable
59
Items
Total
58
Articles
Total
1
Reviews
Scimago
28
H-index
Scimago
0,237
Journal Rank
Scimago
Food Science Q3
Quartile Score
 
Scopus
248/238=1,0
Scite Score
 
Scopus
Food Science 216/310 (Q3)
Scite Score Rank
 
Scopus
0,349
SNIP
 
Days from
100
sumbission
 
to acceptance
 
Days from
143
acceptance
 
to publication
 
Acceptance
16%
Rate
2019  
Total Cites
WoS
522
Impact Factor 0,458
Impact Factor
without
Journal Self Cites
0,433
5 Year
Impact Factor
0,503
Immediacy
Index
0,100
Citable
Items
60
Total
Articles
59
Total
Reviews
1
Cited
Half-Life
7,8
Citing
Half-Life
9,8
Eigenfactor
Score
0,00034
Article Influence
Score
0,077
% Articles
in
Citable Items
98,33
Normalized
Eigenfactor
0,04267
Average
IF
Percentile
7,429
Scimago
H-index
27
Scimago
Journal Rank
0,212
Scopus
Scite Score
220/247=0,9
Scopus
Scite Score Rank
Food Science 215/299 (Q3)
Scopus
SNIP
0,275
Acceptance
Rate
15%

 

Acta Alimentaria
Publication Model Hybrid
Submission Fee none
Article Processing Charge 1100 EUR/article
Printed Color Illustrations 40 EUR (or 10 000 HUF) + VAT / piece
Regional discounts on country of the funding agency World Bank Lower-middle-income economies: 50%
World Bank Low-income economies: 100%
Further Discounts Editorial Board / Advisory Board members: 50%
Corresponding authors, affiliated to an EISZ member institution subscribing to the journal package of Akadémiai Kiadó: 100%
Subscription fee 2021 Online subsscription: 736 EUR / 920 USD
Print + online subscription: 852 EUR / 1064 USD
Subscription fee 2022 Online subsscription: 754 EUR / 944 USD
Print + online subscription: 872 EUR / 1090 USD
Subscription Information Online subscribers are entitled access to all back issues published by Akadémiai Kiadó for each title for the duration of the subscription, as well as Online First content for the subscribed content.
Purchase per Title Individual articles are sold on the displayed price.

Acta Alimentaria
Language English
Size B5
Year of
Foundation
1972
Publication
Programme
2021 Volume 50
Volumes
per Year
1
Issues
per Year
4
Founder Magyar Tudományos Akadémia
Founder's
Address
H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible
Publisher
Chief Executive Officer, Akadémiai Kiadó
ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

Monthly Content Usage

Abstract Views Full Text Views PDF Downloads
Apr 2021 0 1 0
May 2021 0 2 0
Jun 2021 0 0 0
Jul 2021 0 2 1
Aug 2021 0 7 4
Sep 2021 0 2 3
Oct 2021 0 0 0