Proteome basis for intramuscular variation in color stability of beef semimembranosus

Mahesh N. Nair, Surendranath P. Suman, Manish K. Chatli, Shuting Li, Poulson Joseph, Carol M. Beach, Gregg Rentfrow

Research output: Contribution to journalArticlepeer-review

52 Scopus citations

Abstract

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.

Original languageEnglish
Pages (from-to)9-16
Number of pages8
JournalMeat Science
Volume113
DOIs
StatePublished - Mar 1 2016

Bibliographical note

Publisher Copyright:
© 2015 Elsevier Ltd.

Keywords

  • Beef color
  • Color stability
  • Glycolytic enzymes
  • Sarcoplasmic proteome
  • Semimembranosus

ASJC Scopus subject areas

  • Food Science

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