Differential abundance of sarcoplasmic proteome explains animal effect on beef Longissimus lumborum color stability

作者：Canto Anna C V C S; Suman Surendranath P^*; Nair Mahesh N; Li Shuting; Rentfrow Gregg; Beach Carol M; Silva Teofilo J P; Wheeler Tommy L; Shackelford Steven D; Grayson Adria; McKeith Russell O; King D Andy

来源：Meat Science, 2015, 102: 90-98.

DOI：10.1016/j.meatsci.2014.11.011

• Beef color
• Color stability
• Glycolytic enzyme
• Longissimus lumborum
• Myoglobin
• Sarcoplasmic proteome

The sarcoplasmic proteome of beef Longissimus lumborum demonstrating animal-to-animal variation in color stability was examined to correlate proteome profile with color. Longissimus lumborum (36 h post-mortem) muscles were obtained from 73 beef carcasses, aged for 13 days, and fabricated to 2.5-cm steaks. One steak was allotted to retail display, and another was immediately vacuum packaged and frozen at -80 degrees C. Aerobically packaged steaks were stored under display, and color was evaluated on days 0 and 11. The steaks were ranked based on redness and color stability on day 11, and ten color-stable and ten color-labile carcasses were identified. Sarcoplasmic proteome of frozen steaks from the selected carcasses was analyzed. Nine proteins were differentially abundant in color-stable and color-labile steaks. Three glycolytic enzymes (phosphoglucomutase-1, glyceraldehyde-3-phosphate dehydrogenase, and pyruvate kinase M2) were over-abundant in color-stable steaks and positively correlated (P<0.05) to redness and color stability. These results indicated that animal variations in proteome contribute to differences in beef color.

• 出版日期2015-4