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

Producción científica: Article › revisión exhaustiva

112 Citas (Scopus)

Resumen

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.

Idioma original	English
Páginas (desde-hasta)	90-98
Número de páginas	9
Publicación	Meat Science
Volumen	102
DOI	https://doi.org/10.1016/j.meatsci.2014.11.011
Estado	Published - abr 1 2015

Nota bibliográfica

Publisher Copyright:
© 2014 Elsevier Ltd.

Financiación

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.

Financiadores	Número del financiador
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

ASJC Scopus subject areas

Food Science

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10.1016/j.meatsci.2014.11.011

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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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AU - Suman, Surendranath P.

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AU - Li, Shuting

AU - Rentfrow, Gregg

AU - Beach, Carol M.

AU - Silva, Teofilo J.P.

AU - Wheeler, Tommy L.

AU - Shackelford, Steven D.

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AU - King, D. Andy

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AB - 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.

KW - Beef color

KW - Color stability

KW - Glycolytic enzyme

KW - Longissimus lumborum

KW - Myoglobin

KW - Sarcoplasmic proteome

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

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