Horse meat tenderization in relation to post-mortem evolution of the myofibrillar sub-proteome

Exploring Genetic Influences on Equine Meat Quality: A Bioinformatics Approach

Horsemeat, known for its high nutritional value and lower environmental impact compared to beef, faces cultural and ethical challenges. Despite its potential, genetic research on horsemeat quality remains limited and no Quantitative Trait Loci (QTLs) have been identified. The aim of this study was to identify and prioritize Single Nucleotide Polymorphism (SNP) markers on the GeneSeek® GenomicProfiler™ Equine chip for traits related to meat quality. Genes associated with meat quality were identified through a PubMEd search. These were analyzed for SNPs with potential regulatory or functional effects based on Genomic Evolutionary Rate Profiling (GERP) scores, constrained element locations, orthologous regulatory regions in mice and humans, and effects on polyadenylation, miRNA, and transcription factor binding. Further prioritization focused on genes whose orthologs are within QTLs for meat quality traits in other species. Including SNPs in linkage disequilibrium with chip markers from the Animal-SNPAtlas, we identified 27 SNP markers associated with 19 genes. Notable candidates include ALDOA, CS, GOT1, PLIN1, PYGM, and SDHB, linked to metabolic pathways, and MYL11, MYOM1, PDLIM5, RYR3, and TNNT3, associated with muscle structure and development. This research provides genetic insights to improve horsemeat quality and help breeders and smallholder farmers. Integrating these results with larger datasets can improve breeding value predictions and support effective breeding programs.

Potential biomarkers analysis and protein internal mechanisms by cold plasma treatment: Is proteomics effective to elucidate protein-protein interaction network and biochemical pathway?

New market trends of meat flavor, tenderness, and color quality indicators have prompted the research on meat preservation as a crucial topic to received attention. Present research about the effects of irradiation, cold plasma technology on meat is incomplete. There are strongly recommended that proteomics techniques be jointly to enhance the coverage of internal meat molecules for meat research. By identifying meat proteins, detecting biological functions, and quantifying the protein segments of specific meat biomarkers, which can be provided for the information of diagnostic components in preservative technologies. The current review provides scientific findings on various control strategies: (i) combine the data-independent acquisition to provide a reference for the meat molecular mechanism and rapid identification; (ii) design molecular networks biological functions assessment model; (iii) molecular investigations of cold plasma techniques and underlying mechanisms; (iv) explore the X-rays and γ-rays treatment in meat preservation and myoglobin change mechanism more comprehensively.

Application of 2-D DIGE to study the effect of ageing on horse meat myofibrillar sub-proteome

Considering the high relevance of meat tenderness for consumer acceptability, the aim of this study was to investigate post-mortem changes in myofibrillar sub-proteome in steaks from longissimus thoracis et lumborum muscle of six Hispano-Bretón horses. Indeed, the ageing process that leads to meat tenderization has been scarcely studied in this species. Steaks (n = 24) were aged (4 °C) in the dark under vacuum for 0, 7, 14 and 21 days and the myofibrillar sub-proteome was extracted. Using 2-D DIGE minimal labelling, 35 spots that were differentially abundant between 0 and 21 days aged meat were detected. Of them, 24 were analysed by LC-MS/MS, identifying a total of 29 equine proteins. These were structural and metabolic proteins, and among them, four (Actin, Troponin T and Myosin binding proteins 1 and 2) were selected for Western blot analysis, reporting changes in their abundance after 0, 7, 14 and 21 days of ageing. Results revealed that they should be further studied as potential protein biomarkers of horse meat tenderization. Additionally, several protein fragments increased after ageing, as was the case of glyceraldehyde-3-phosphate dehydrogenase. Fragments of this protein were present in four protein spots, and their study could be useful for monitoring horse meat tenderization. SIGNIFICANCE: Tenderization during ageing has been widely studied in meat from several farm animal species; however, both research and standardized ageing practices are lacking for the particular case of horse meat. In this regard, this study presents novel proteomic findings related to post-mortem evolution of horse muscle proteins. Acquired knowledge would support the development and optimization of efficient ageing practices by horse meat industry.