TY - JOUR
T1 - Proteome basis for intramuscular variation in color stability of beef semimembranosus
AU - Nair, Mahesh N.
AU - Suman, Surendranath P.
AU - Chatli, Manish K.
AU - Li, Shuting
AU - Joseph, Poulson
AU - Beach, Carol M.
AU - Rentfrow, Gregg
N1 - Publisher Copyright:
© 2015 Elsevier Ltd.
PY - 2016/3/1
Y1 - 2016/3/1
N2 - The objective of the present study was to characterize the proteome basis for intramuscular color stability variations in beef semimembranosus. Semimembranosus muscles from eight carcasses (n = 8) were fabricated into 2.54-cm thick color-labile inside (ISM) and color-stable outside (OSM) steaks. One steak for sarcoplasmic proteome analysis was immediately frozen, whereas other steaks were allotted to retail display under aerobic packaging. Color attributes were evaluated instrumentally and biochemically on 0, 2, and 4. days. Sarcoplasmic proteome was analyzed using two-dimensional electrophoresis and tandem mass spectrometry. ISM steaks demonstrated greater (P< 0.01) abundance of glycolytic enzymes (fructose-bisphosphate aldolase A, phosphoglycerate mutase 2, and beta-enolase) and phosphatidylethanolamine-binding protein 1 than their OSM counterparts. Possible rapid post-mortem glycolysis in ISM, insinuated by over-abundance of glycolytic enzymes, could lead to rapid pH decline during early post-mortem, which in turn could potentially compromise its color stability. These results indicated that differential abundance of sarcoplasmic proteome contributes to intramuscular variations in beef color stability.
AB - The objective of the present study was to characterize the proteome basis for intramuscular color stability variations in beef semimembranosus. Semimembranosus muscles from eight carcasses (n = 8) were fabricated into 2.54-cm thick color-labile inside (ISM) and color-stable outside (OSM) steaks. One steak for sarcoplasmic proteome analysis was immediately frozen, whereas other steaks were allotted to retail display under aerobic packaging. Color attributes were evaluated instrumentally and biochemically on 0, 2, and 4. days. Sarcoplasmic proteome was analyzed using two-dimensional electrophoresis and tandem mass spectrometry. ISM steaks demonstrated greater (P< 0.01) abundance of glycolytic enzymes (fructose-bisphosphate aldolase A, phosphoglycerate mutase 2, and beta-enolase) and phosphatidylethanolamine-binding protein 1 than their OSM counterparts. Possible rapid post-mortem glycolysis in ISM, insinuated by over-abundance of glycolytic enzymes, could lead to rapid pH decline during early post-mortem, which in turn could potentially compromise its color stability. These results indicated that differential abundance of sarcoplasmic proteome contributes to intramuscular variations in beef color stability.
KW - Beef color
KW - Color stability
KW - Glycolytic enzymes
KW - Sarcoplasmic proteome
KW - Semimembranosus
UR - http://www.scopus.com/inward/record.url?scp=84946781761&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=84946781761&partnerID=8YFLogxK
U2 - 10.1016/j.meatsci.2015.11.003
DO - 10.1016/j.meatsci.2015.11.003
M3 - Article
C2 - 26588815
AN - SCOPUS:84946781761
SN - 0309-1740
VL - 113
SP - 9
EP - 16
JO - Meat Science
JF - Meat Science
ER -