Shotgun proteomics for the preliminary identification of biomarkers of beef sensory tenderness, juiciness and chewiness from plasma and muscle of young Limousin-sired bulls

Label free shotgun proteomics was used to analyse plasma and Longissimus muscle biopsies of Limousin-sired bulls, classified as 5 high-quality and 5 low-quality meat based on sensory texture traits (tenderness, juiciness and chewiness). A total of 31 putative protein biomarkers (16 in plasma and 15 in muscle) differed significantly in abundance between the two quality groups. The proteins were associated with muscle structure, energy metabolism, heat shock proteins, oxidative stress and proteolysis related pathways. Among them, B2M, AHSG, APOA4 and HP-20 (plasma), PFKM, MYH2, PTER, GSTM1 and MYPN (muscle) were good predictors of the three texture quality traits. Further, significant correlations were identified for FETUB, SERPINA7, ASL, TREH, HP, HP25, AZGP1, APCS and SYT15, which are novel biomarkers from plasma that warrant further evaluation. This study is a significant step forward in elucidating proteomic profiles in bovine bio-fluids and muscle tissue, which may ultimately provide opportunities to processors for early assessment of beef sensory quality.

Automated summary

Label free shotgun proteomics was used to analyze plasma and Longissimus muscle biopsies from Limousin-sired bulls, revealing 31 potential protein biomarkers associated with muscle structure, energy metabolism, heat shock proteins, oxidative stress, and proteolysis. Among these biomarkers, some were good predictors of sensory texture traits, and novel biomarkers from plasma showed significant correlations, suggesting potential for early assessment of beef sensory quality by processors.