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Sun X, He Z, Yang L, Wu H, Li H. Quantitative proteomic analysis to identify potential biomarkers linked to quality traits of beef tripe from different sources. Food Chem 2024; 449:139224. [PMID: 38599111 DOI: 10.1016/j.foodchem.2024.139224] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2023] [Revised: 03/17/2024] [Accepted: 03/31/2024] [Indexed: 04/12/2024]
Abstract
In this work, the 4D data-independent acquisition (DIA) quantitative strategy was used for differential proteomic analysis of four beef tripe samples from different sources to explore the associations between differentially expressed proteins (DEPs) and meat quality traits. A total of 68 shared DEPs were identified in all comparison groups, which were mainly involved in phosphorylation signaling pathway, peroxisome proliferator-activated receptor (PPAR) signaling pathway, and glucuronic acid pathway. In the correlation analysis between DEPs and quality traits of beef tripe, it was found that 21 proteins were significantly associated with the quality traits in beef tripe, which could be considered as the potential biomarkers of beef tripe quality. This study has successfully uncovered the protein composition of beef tripe for the very first time, which helps to understand the key proteins and biological processes associated with the quality traits of beef tripe from different sources and improve the quality control of beef tripe.
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Affiliation(s)
- Xuelian Sun
- College of Food Science, Southwest University, No.2 Tiansheng Road, Beibei District, Chongqing 400715, China
| | - Zhifei He
- College of Food Science, Southwest University, No.2 Tiansheng Road, Beibei District, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, No.2 Tiansheng Road, Beibei District, Chongqing 400715, China; Chongqing Engineering Research Center of Regional Food, No.2 Tiansheng Road, Beibei District, Chongqing 400715, China
| | - Li Yang
- College of Food Science, Southwest University, No.2 Tiansheng Road, Beibei District, Chongqing 400715, China
| | - Han Wu
- College of Food Science, Southwest University, No.2 Tiansheng Road, Beibei District, Chongqing 400715, China
| | - Hongjun Li
- College of Food Science, Southwest University, No.2 Tiansheng Road, Beibei District, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, No.2 Tiansheng Road, Beibei District, Chongqing 400715, China; Chongqing Engineering Research Center of Regional Food, No.2 Tiansheng Road, Beibei District, Chongqing 400715, China.
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Luo L, Guo D, Zhou G, Chen K. An investigation on the relationship among marbling features, physiological age and Warner-Bratzler Shear force of steer longissimus dorsi muscle. Journal of Food Science and Technology 2018; 55:1569-1574. [PMID: 29606772 DOI: 10.1007/s13197-018-3038-9] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/01/2018] [Accepted: 01/08/2018] [Indexed: 12/19/2022]
Abstract
Researchers nowadays have paid much attention to the relationships between tenderness and marbling, or physiological age. While the marbling was mainly evaluated qualitatively with scores or grades, and rarely related with physiological age. Present study was carried out to analyze the marbling features of longissimus dorsi muscle between the 12th and 13th ribs from 18, 36, 54 and 72 months old Simmental steers were quantitatively described with area and perimeter using computer vision technique. Relationship between Warner-Bratzler Shear force (WBSF), physiological age and the marbling features were examined performing regression analysis. The results revealed that WBSF positively correlated with physiological age, but negatively with marbling area and perimeter. Regression analysis showed that the relationship between the shear force and the steers' age was more close to the quadratic curve (R2 = 0.996) and exponential curve (R2 = 0.957). It was observed during study that marbling grew with steers age. Marbling features were in linear correlation with the steers' age, with R2 = 0.927 for marbling area and R2 = 0.935 for marbling perimeter. The industries in future may speculate beef tenderness and physiological age based on the marbling features (area and perimeter), which can be determined through the online image acquisition system and image processing.
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Affiliation(s)
- Lingying Luo
- 1Key Laboratory of Meat Processing, MOA; Key Laboratory of Meat Processing and Quality Control, MOE; Jiangsu Innovation Center of Meat Production and Processing, Nanjing Agricultural University, Nanjing, 210095 People's Republic of China.,2College of Engineering, Nanjing Agricultural University, 40 Dianjiangtai Road, Pukou District, Nanjing, 210031 People's Republic of China
| | - Dandan Guo
- 2College of Engineering, Nanjing Agricultural University, 40 Dianjiangtai Road, Pukou District, Nanjing, 210031 People's Republic of China
| | - Guanghong Zhou
- 1Key Laboratory of Meat Processing, MOA; Key Laboratory of Meat Processing and Quality Control, MOE; Jiangsu Innovation Center of Meat Production and Processing, Nanjing Agricultural University, Nanjing, 210095 People's Republic of China
| | - Kunjie Chen
- 2College of Engineering, Nanjing Agricultural University, 40 Dianjiangtai Road, Pukou District, Nanjing, 210031 People's Republic of China
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Effect of age and carcass weight on quality traits of m. rectus abdominis from Charolais heifers. Animal 2017; 11:720-727. [DOI: 10.1017/s1751731116001907] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
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