TY - JOUR
T1 - Proteomic approach to characterize biochemistry of meat quality defects
AU - Schilling, M. W.
AU - Suman, S. P.
AU - Zhang, X.
AU - Nair, M. N.
AU - Desai, M. A.
AU - Cai, K.
AU - Ciaramella, M. A.
AU - Allen, P. J.
N1 - Publisher Copyright:
© 2017 Elsevier Ltd
PY - 2017/10
Y1 - 2017/10
N2 - 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.
AB - 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.
KW - Meat quality
KW - Myoglobin oxidation
KW - PSE (pale, soft and exudative) meat
KW - Proteomics
KW - Red-catfish fillet
KW - Woody breast
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U2 - 10.1016/j.meatsci.2017.04.018
DO - 10.1016/j.meatsci.2017.04.018
M3 - Review article
C2 - 28454727
AN - SCOPUS:85018882762
SN - 0309-1740
VL - 132
SP - 131
EP - 138
JO - Meat Science
JF - Meat Science
ER -