期刊
MEAT SCIENCE
卷 102, 期 -, 页码 90-98出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2014.11.011
关键词
Beef color; Color stability; Glycolytic enzyme; Longissimus lumborum; Myoglobin; Sarcoplasmic proteome
资金
- Agriculture and Food Research Initiative Grant from the USDA National Institute of Food and Agriculture [2012-67018-30166]
- Office of the Vice President for Research
- Coordination for the Improvement of Higher Level Personnel (CAPES, Brazil) [BEX 0128-12-0]
- ARS [813347, ARS-0423446] Funding Source: Federal RePORTER
- NIFA [2012-67018-30166, 579145] Funding Source: Federal RePORTER
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. (C) 2014 Elsevier Ltd. All rights reserved.
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