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

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

doi:10.1016/j.meatsci.2014.11.011

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

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

Research output: Contribution to journal › Article › peer-review

112 Scopus citations

Abstract

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.

Original language	English
Pages (from-to)	90-98
Number of pages	9
Journal	Meat Science
Volume	102
DOIs	https://doi.org/10.1016/j.meatsci.2014.11.011
State	Published - Apr 1 2015

Bibliographical note

Publisher Copyright:
© 2014 Elsevier Ltd.

Funding

This project was supported by the Agriculture and Food Research Initiative Grant 2012-67018-30166 from the USDA National Institute of Food and Agriculture . Mass spectrometric analysis was performed at the University of Kentucky's Proteomics Core Facility, supported in part by funds from the Office of the Vice President for Research. The authors thank the Coordination for the Improvement of Higher Level Personnel (CAPES, Brazil) for providing the PDSE scholarship (BEX 0128-12-0) to Anna Canto for completing doctoral research at the University of Kentucky.

Funders	Funder number
Coordination for the Improvement of Higher Level Personnel	BEX 0128-12-0
National Institute of Food and Agriculture
University of Kentucky
Office of the Executive Vice President for Research and Partnerships, Purdue University

Keywords

Beef color
Color stability
Glycolytic enzyme
Longissimus lumborum
Myoglobin
Sarcoplasmic proteome

ASJC Scopus subject areas

Food Science

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10.1016/j.meatsci.2014.11.011

Cite this

Canto, A. C. V. C. S., Suman, S. P., Nair, M. N., Li, S., Rentfrow, G., Beach, C. M., Silva, T. J. P., Wheeler, T. L., Shackelford, S. D., Grayson, A., McKeith, R. O., & King, D. A. (2015). Differential abundance of sarcoplasmic proteome explains animal effect on beef Longissimus lumborum color stability. Meat Science, 102, 90-98. https://doi.org/10.1016/j.meatsci.2014.11.011

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title = "Differential abundance of sarcoplasmic proteome explains animal effect on beef Longissimus lumborum color stability",

abstract = "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.",

keywords = "Beef color, Color stability, Glycolytic enzyme, Longissimus lumborum, Myoglobin, Sarcoplasmic proteome",

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KW - Color stability

KW - Glycolytic enzyme

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KW - Myoglobin

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

Abstract

Bibliographical note

Funding

Keywords

ASJC Scopus subject areas

Access to Document

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