| Literature DB >> 25556319 |
Anna C V C S Canto1, Surendranath P Suman2, Mahesh N Nair3, Shuting Li3, Gregg Rentfrow3, Carol M Beach4, Teofilo J P Silva5, Tommy L Wheeler6, Steven D Shackelford6, Adria Grayson6, Russell O McKeith6, D Andy King6.
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.Entities:
Keywords: Beef color; Color stability; Glycolytic enzyme; Longissimus lumborum; Myoglobin; Sarcoplasmic proteome
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Year: 2014 PMID： 25556319 DOI： 10.1016/j.meatsci.2014.11.011
Source DB: PubMed Journal: Meat Sci ISSN： 0309-1740 Impact factor: 5.209