TY - JOUR
T1 - Differential abundance of sarcoplasmic proteome explains animal effect on beef Longissimus lumborum color stability
AU - Canto, Anna C.V.C.S.
AU - Suman, Surendranath P.
AU - Nair, Mahesh N.
AU - Li, Shuting
AU - Rentfrow, Gregg
AU - Beach, Carol M.
AU - Silva, Teofilo J.P.
AU - Wheeler, Tommy L.
AU - Shackelford, Steven D.
AU - Grayson, Adria
AU - McKeith, Russell O.
AU - King, D. Andy
N1 - Publisher Copyright:
© 2014 Elsevier Ltd.
PY - 2015/4/1
Y1 - 2015/4/1
N2 - 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. °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.
AB - 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. °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.
KW - Beef color
KW - Color stability
KW - Glycolytic enzyme
KW - Longissimus lumborum
KW - Myoglobin
KW - Sarcoplasmic proteome
UR - http://www.scopus.com/inward/record.url?scp=84920911157&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=84920911157&partnerID=8YFLogxK
U2 - 10.1016/j.meatsci.2014.11.011
DO - 10.1016/j.meatsci.2014.11.011
M3 - Article
C2 - 25556319
AN - SCOPUS:84920911157
SN - 0309-1740
VL - 102
SP - 90
EP - 98
JO - Meat Science
JF - Meat Science
ER -