Proteomic approach to characterize biochemistry of meat quality defects

M. W. Schilling, S. P. Suman, X. Zhang, M. N. Nair, M. A. Desai, K. Cai, M. A. Ciaramella, P. J. Allen

Research output: Contribution to journalReview articlepeer-review

35 Scopus citations

Abstract

Proteomics can be used to characterize quality defects including pale, soft, and exudative (PSE) meat (pork and poultry), woody broiler breast meat, reddish catfish fillets, meat toughness, and beef myoglobin oxidation. PSE broiler meat was characterized by 15 proteins that differed in abundance in comparison to normal broiler breast meat, and eight proteins were differentially expressed in woody breast meat in comparison to normal breast meat. Hemoglobin was the only protein that was differentially expressed between red and normal catfish fillets. However, inducing low oxygen and/or heat stress conditions to catfish fillets did not lead to the production of red fillets. Proteomic data provided information pertaining to the protein differences that exist in meat quality defects. However, these data need to be evaluated in conjunction with information pertaining to genetics, nutrition, environment of the live animal, muscle to meat conversion, meat quality analyses and sensory attributes to understand causality, protein biomarkers, and ultimately how to prevent quality defects.

Original languageEnglish
Pages (from-to)131-138
Number of pages8
JournalMeat Science
Volume132
DOIs
StatePublished - Oct 2017

Bibliographical note

Funding Information:
This project was supported by Agriculture and Food Research Initiative Grant 2014-67018-21638 from the USDA National Institute of Food and Agriculture. This paper was approved for publication by the Mississippi Agricultural and Forestry Experiment Station under project MIS-326040.

Publisher Copyright:
© 2017 Elsevier Ltd

Keywords

  • Meat quality
  • Myoglobin oxidation
  • PSE (pale, soft and exudative) meat
  • Proteomics
  • Red-catfish fillet
  • Woody breast

ASJC Scopus subject areas

  • Food Science

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