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Xu X, Liu H, Guo T, Zhang Q, Wang X, Wang Y, Wei L, Jia Y, Hu L, Xu S. Insight into the differences in meat quality among three breeds of sheep on the Qinghai-Tibetan plateau from the perspective of metabolomics and rumen microbiota. Food Chem X 2024; 23:101731. [PMID: 39253016 PMCID: PMC11381850 DOI: 10.1016/j.fochx.2024.101731] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2024] [Revised: 08/07/2024] [Accepted: 08/11/2024] [Indexed: 09/11/2024] Open
Abstract
Mutton is one of the most popular meats among the general public due to its high nutritional value. This study evaluated the differences in meat quality among Chaka (CK), Black Tibetan (BT) and Oula (OL) sheep and investigated the metabolic mechanisms affecting meat quality using targeted and untargeted metabolomics and 16S rRNA. The results showed that the meat quality of CK sheep was superior to that of BT and OL sheep in terms of meat color, muscle fiber characteristics and nutritional quality. Pseudobutyrivibrio, Alloprevotella, Methanobrevibacter, unidentified_Christensenellaceae, and unidentified_Bacteroidales were key microbes involved in regulating meat color, muscle fiber characteristics, amino acid and fatty acid content. Protein digestion/absorption, pentose phosphate metabolism, carbon metabolism, and glyoxylate and dicarboxylate metabolism were important metabolic pathways involved in meat quality regulation. Our study is important for the development of sheep breeding strategy and sheep meat industry in Qinghai-Tibetan Plateau.
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Affiliation(s)
- Xianli Xu
- Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining 810008, China
- University of Chinese Academy of Sciences, Beijing 100049, China
| | - Hongjin Liu
- Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining 810008, China
| | - Tongqing Guo
- Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining 810008, China
- University of Chinese Academy of Sciences, Beijing 100049, China
| | - Qian Zhang
- Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining 810008, China
| | - Xungang Wang
- Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining 810008, China
| | - Yalin Wang
- Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining 810008, China
- University of Chinese Academy of Sciences, Beijing 100049, China
| | - Lin Wei
- Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining 810008, China
- University of Chinese Academy of Sciences, Beijing 100049, China
| | - Yuna Jia
- Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining 810008, China
- University of Chinese Academy of Sciences, Beijing 100049, China
| | - Linyong Hu
- Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining 810008, China
| | - Shixiao Xu
- Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining 810008, China
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2
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Xu B, Luo X, Yang X, Zhang Y, Sebranek JG, Liang R. Comparative proteomic analyses to investigate premature browning in high‑oxygen modified atmosphere packaged beef patties. Food Chem 2024; 456:140022. [PMID: 38876067 DOI: 10.1016/j.foodchem.2024.140022] [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: 03/05/2024] [Revised: 05/23/2024] [Accepted: 06/06/2024] [Indexed: 06/16/2024]
Abstract
This study compared the proteomics of beef patties under high‑oxygen modified atmosphere packaging (HiOx-MAP) and vacuum packaging (VP) during heating. The color and oxidation stability of fresh patties, and myoglobin denaturation of cooked patties were also measured. The results suggested that HiOx-MAP patties contained more oxymyoglobin in fresh meat and had higher myoglobin denaturation during heating than VP patties, resulting in premature browning (PMB) during cooking. Proteomic analysis found that the overabundance of proteasome subunit beta type-2 (PSMB2) and peroxiredoxin-2 (PRDX2) in HiOx-55 °C, which can remove the damaged proteins and inhibit oxidation respectively, are of benefit to meat color stability during storage, however, this was still insufficient to inhibit the occurrence of PMB during cooking. The high abundance of lamin B1 (LMNB1) in VP-55 °C can maintain the stability of meat color. This research provides greater understanding, based on proteomic perspectives, of the molecular mechanism of PMB.
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Affiliation(s)
- Baochen Xu
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - Xin Luo
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China.
| | - Xiaoyin Yang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China.
| | - Yimin Zhang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China.
| | - Joseph G Sebranek
- Department of Animal Science, Iowa State University, Ames, IA 50011-3150, USA; Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011-3150, USA.
| | - Rongrong Liang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China.
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3
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Gagaoua M, Prieto N, Hopkins DL, Baldassini W, Zhang Y, López-Campos O, Albenzio M, Della Malva A. Electrical stimulation to improve meat quality: Factors at interplay, underlying biochemical mechanisms and a second look into the molecular pathways using proteomics. Meat Sci 2024; 219:109663. [PMID: 39303345 DOI: 10.1016/j.meatsci.2024.109663] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2024] [Revised: 09/09/2024] [Accepted: 09/10/2024] [Indexed: 09/22/2024]
Abstract
Ensuring consistent beef eating quality is paramount for meeting consumer demands and sustaining the meat industry. Electrical stimulation (ES) is a post-slaughter intervention used to accelerate post-mortem glycolysis, to avoid cold shortening, to control the tenderization rate of meat through sophisticated physical, chemical and biochemical mechanisms including proteolysis, to improve beef tenderness and to achieve normal pHu that might lead to positive impact on color. This review comprehensively examines the multifaceted effects of ES on beef quality, encompassing factors and settings influencing its efficacy and the underlying biochemical mechanisms revealed using traditional biochemistry methods. It then delves into the molecular pathways modulated by ES, as unveiled by muscle proteomics, aiming to provide a second look and an unprecedented understanding of the underlying biochemical mechanisms through an integrative proteomics analysis of low-voltage ES (LVES) proteomics studies. The proteins changing as a result of ES were gathered in a compendium of 67 proteins, from which 14 were commonly identified across studies. In-depth bioinformatics of this compendium allowed a comprehensive overview of the molecular signatures and interacting biochemical pathways behind electrically stimulated beef muscles. The proteins belong to interconnected molecular pathways including the ATP metabolic process and glycolysis, muscle structure and contraction, heat shock proteins, oxidative stress, proteolysis and apoptosis. Understanding the intricate interplay of molecular pathways behind ES could improve the efficiency of beef production, ensuring consistent meat quality and meeting consumer expectations. The integrative analysis approach performed in this study holds promise for the meat industry's sustainability and competitiveness.
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Affiliation(s)
| | - Nuria Prieto
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, Lacombe, AB T4L 1W1, Canada
| | | | - Welder Baldassini
- School of Veterinary Medicine and Animal Science, São Paulo State University, Botucatu, Brazil
| | - Yimin Zhang
- Laboratory of Meat Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, Shandong, China
| | - Oscar López-Campos
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, Lacombe, AB T4L 1W1, Canada
| | - Marzia Albenzio
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, 71121 Foggia, Italy
| | - Antonella Della Malva
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, 71121 Foggia, Italy
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4
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Denzer ML, Pfeiffer M, Mafi G, Ramanathan R. The importance of including metmyoglobin levels in reflectance-based oxygen consumption measurements. Meat Sci 2024; 219:109651. [PMID: 39276431 DOI: 10.1016/j.meatsci.2024.109651] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2024] [Revised: 06/26/2024] [Accepted: 09/06/2024] [Indexed: 09/17/2024]
Abstract
Reflectance-based oxygen consumption measurement utilizes changes in oxymyoglobin levels between bloomed and vacuum-packaged meat, assuming that oxymyoglobin is converted to deoxymyoglobin. However, the interconversion of oxymyoglobin to deoxymyoglobin depends on the age of the meat and the length of display; hence, oxygen consumption calculations might yield inaccurate interpretations if deoxymyoglobin is not the final form. The objective was to evaluate the effectiveness of determining metmyoglobin levels during oxygen consumption analysis and its relationship to beef color stability. Seven psoas major (color labile) and longissimus (color stable) were displayed in retail for 6 d and evaluated for oxygen consumption on the retail (oxygen exposed) and interior (non‑oxygen exposed) surfaces. The retail surface had greater (P < 0.05) metmyoglobin formed during oxygen consumption than the interior surface on d 6 of the display. Furthermore, the psoas major muscle exhibited greater (P < 0.05) metmyoglobin content during oxygen consumption than the longissimus on the retail surface paralleling with the decline in color stability. Therefore, the study indicates that sampling location and including metmyoglobin content in oxygen consumption calculations, along with changes in oxymyoglobin, will better explain meat color stability.
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Affiliation(s)
- Morgan L Denzer
- Department of Animal Sciences, Oklahoma State University, Stillwater, OK 74078, USA
| | - Morgan Pfeiffer
- Department of Animal Sciences, Oklahoma State University, Stillwater, OK 74078, USA
| | - Gretchen Mafi
- Department of Animal Sciences, Oklahoma State University, Stillwater, OK 74078, USA
| | - Ranjith Ramanathan
- Department of Animal Sciences, Oklahoma State University, Stillwater, OK 74078, USA.
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Briggs RK, Legako JF, Broadway PR, Carroll JA, Burdick Sanchez NC, Ineck NE, Smith ZK, Ramanathan R, Thornton KJ. Effects of Premortem Stress on Protein Expression, Steak Color, Oxidation, and Myofibrillar Fragmentation Index in the Longissimus Lumborum. Animals (Basel) 2024; 14:2170. [PMID: 39123696 PMCID: PMC11311087 DOI: 10.3390/ani14152170] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2024] [Revised: 07/01/2024] [Accepted: 07/16/2024] [Indexed: 08/12/2024] Open
Abstract
Forty castrated Holstein calves underwent an adrenocorticotropic hormone (ACTH) challenge to assess the effects of premortem stress on the longissimus lumborum (LL) following harvest. LL biopsies were collected before the challenge, at different harvest times (2, 12, 24, and 48 h; n = 10), and after 14 d aging. The expression of small heat shock proteins (SHSPs), deglycase 1 (DJ-1), and troponin were analyzed. Blood was analyzed throughout the ACTH challenge and at harvest for cortisol, oxidative stress, and complete blood count (CBC). Color and myofibrillar fragmentation index (MFI) were measured in aged samples. Unexpectedly, calves from different harvest times differed (p = 0.05) in cortisol response. Calves were divided into two different cortisol response groups (high or low; n = 20). Statistical analysis assessed the effects of cortisol response (n = 20), harvest time (n = 10), and their interaction. Harvest time altered SHSPs (p = 0.03), DJ-1 (p = 0.002), and troponin (p = 0.02) expression. Harvest time and cortisol response impacted steak color (p < 0.05), and harvest time altered steak pH (p < 0.0001). Additionally, various CBCs were changed (p < 0.05) by harvest time. Harvest time changed (p = 0.02) MFI. These data demonstrate that the protein expression, color, and MFI of the LL may be influenced by premortem stress.
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Affiliation(s)
- Reganne K. Briggs
- Animal Dairy and Veterinary Sciences, Utah State University, Logan, UT 84322, USA; (R.K.B.); (N.E.I.)
| | - Jerrad F. Legako
- Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USA;
| | - Paul R. Broadway
- USDA-ARS Livestock Issues Research Unit, Lubbock, TX 79403, USA; (P.R.B.); (J.A.C.)
| | - Jeff A. Carroll
- USDA-ARS Livestock Issues Research Unit, Lubbock, TX 79403, USA; (P.R.B.); (J.A.C.)
| | | | - Nikole E. Ineck
- Animal Dairy and Veterinary Sciences, Utah State University, Logan, UT 84322, USA; (R.K.B.); (N.E.I.)
| | - Zachary K. Smith
- Animal Science, South Dakota State University, Brookings, SD 57007, USA;
| | - Ranjith Ramanathan
- Animal and Food Sciences, Oklahoma State University, Stillwater, OK 74078, USA;
| | - Kara J. Thornton
- Animal Dairy and Veterinary Sciences, Utah State University, Logan, UT 84322, USA; (R.K.B.); (N.E.I.)
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6
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Liu X, Suo R, Wang H, Wang W, Sun J, Wang J. TMT proteomics establishes correlations between solar drying and quality modifications in Penaeus vannamei. Food Chem 2024; 441:138330. [PMID: 38199104 DOI: 10.1016/j.foodchem.2023.138330] [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: 08/10/2023] [Revised: 12/07/2023] [Accepted: 12/27/2023] [Indexed: 01/12/2024]
Abstract
This study investigated proteomic changes in Penaeus vannamei in half-dried and dried shrimp using tandem mass-tag technology. After performing the drying treatment, the tandem mass-tag results revealed 1,162,306 spectra, 2997 quantifiable proteins, and 72 differentially expressed proteins (DEPs) compared with that in the untreated group. A total of 29 DEPs were found in the half-dried shrimp, while 49 DEPs were found in the dried shrimp. Bioinformatic analyses based on Gene Ontology term enrichment, Kyoto Encyclopedia of Genes and Genomes pathway enrichment, and protein-protein interactions showed that the DEPs were primarily involved in protein structure and fat metabolism. A correlation analysis between the DEPs and quality indicators showed that 45 DEPs were significantly associated with shrimp quality traits, with certain proteins potentially representing markers of color and texture. Of these, arthrodial cuticle protein AMP16.3 might be a protein marker for color, while heat shock protein 21, WH2 domain-containing protein, and myosin heavy chain 1 might be markers of shrimp muscle textural properties. These results provide a systematic understanding of the quality difference between half-dried and dried P. vannamei from the perspective of proteomics and have potential scientific significance and practical value for improving the quality of dried products.
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Affiliation(s)
- Xingbo Liu
- College of Food Science and Technology, Agricultural University of Hebei, Hebei Agricultural Products Processing Technology Innovation Center, Baoding, Hebei 071000, China
| | - Ran Suo
- College of Food Science and Technology, Agricultural University of Hebei, Hebei Agricultural Products Processing Technology Innovation Center, Baoding, Hebei 071000, China
| | - Haoran Wang
- College of Food Science and Technology, Agricultural University of Hebei, Hebei Agricultural Products Processing Technology Innovation Center, Baoding, Hebei 071000, China
| | - Wenxiu Wang
- College of Food Science and Technology, Agricultural University of Hebei, Hebei Agricultural Products Processing Technology Innovation Center, Baoding, Hebei 071000, China
| | - Jianfeng Sun
- College of Food Science and Technology, Agricultural University of Hebei, Hebei Agricultural Products Processing Technology Innovation Center, Baoding, Hebei 071000, China.
| | - Jie Wang
- College of Food Science and Technology, Agricultural University of Hebei, Hebei Agricultural Products Processing Technology Innovation Center, Baoding, Hebei 071000, China.
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7
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Denzer ML, Piao D, Pfeiffer M, Mafi G, Ramanathan R. Novel needle-probe single-fiber reflectance spectroscopy to quantify sub-surface myoglobin forms in beef psoas major steaks during retail display. Meat Sci 2024; 210:109439. [PMID: 38295670 DOI: 10.1016/j.meatsci.2024.109439] [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: 01/11/2023] [Revised: 01/14/2024] [Accepted: 01/22/2024] [Indexed: 02/07/2024]
Abstract
Meat discoloration starts at the interface between the bright red oxymyoglobin layer and the interior deoxymyoglobin layer. Currently, limited tools are available to characterize myoglobin forms formed within the sub-surface of meat. The objective was to demonstrate a needle-probe based single-fiber reflectance (SfR) spectroscopy approach for characterizing sub-surface myoglobin forms of beef psoas major muscles during retail storage. A 400-μm fiber was placed in a 17-gauge needle, and the assembly was inserted into the muscle at five depths of 1 mm increment and 1 cm lateral shift. Metmyoglobin content increased at all depths during display and content at 1 mm was greater compared to that of 2 to 5 mm depth. The a* values decreased (P < 0.05) during retail display aligning with the sub-surface formation of metmyoglobin. In summary, the results suggest that needle-probe SfR spectroscopy can determine interior myoglobin forms and characterize meat discoloration.
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Affiliation(s)
- Morgan L Denzer
- Department of Food and Animal Sciences, Oklahoma State University, Stillwater, OK 74078, USA
| | - Daqing Piao
- School of Electrical and Computer Engineering, Oklahoma State University, Stillwater, OK 74078, USA
| | - Morgan Pfeiffer
- Department of Food and Animal Sciences, Oklahoma State University, Stillwater, OK 74078, USA
| | - Gretchen Mafi
- Department of Food and Animal Sciences, Oklahoma State University, Stillwater, OK 74078, USA
| | - Ranjith Ramanathan
- Department of Food and Animal Sciences, Oklahoma State University, Stillwater, OK 74078, USA.
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8
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Torres Neto L, Monteiro MLG, da Silva BD, Galvan D, Conte-Junior CA. Oil-in-water emulsion loaded with optimized antioxidant blend improved the shelf-life of trout (Oncorhynchus mykiss) fillets: a study with simplex-centroid design. Sci Rep 2024; 14:4810. [PMID: 38413720 PMCID: PMC10899203 DOI: 10.1038/s41598-024-55308-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2023] [Accepted: 02/22/2024] [Indexed: 02/29/2024] Open
Abstract
This study aimed to obtain optimized mixture with three essential oils (EOs) for maximum antioxidant activity through the augmented simplex-centroid mixture design and evaluate the effect of this optimized blend on total aerobic psychrotrophic count (TAPC), lipid and protein oxidation, instrumental color parameters and texture profile in rainbow trout fillets at refrigerated storage for nine days. Considering the DPPH and FRAP assays, the ideal EO blend was 66% lemongrass and 34% oregano. During refrigerated storage, this blend at 2000 ppm was equally effective as BHT (100 ppm) (p > 0.05), mitigating the discoloration (a* and b*), lipid, and protein oxidation in 38.83%, 12.95%, 76.13%, and 35.13%, respectively, besides shows greater effectiveness for preserving texture changes (p < 0.05) and extending the shelf life in 13 h. The lemongrass + oregano EO blend reveals a promising natural alternative to enhance the quality of rainbow trout fillets under refrigerated storage. Furthermore, the multiresponse optimization showed to be a strong ally in enabling the use of these EOs by food industries.
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Affiliation(s)
- Luiz Torres Neto
- Center for Food Analysis of Technological Development Support Laboratory (NAL; LADETEC), Institute of Chemistry, Federal University of Rio de Janeiro (UFRJ), Avenida Horácio Macedo, Bloco C, 1281 - Cidade Universitária, Rio de Janeiro, RJ, 21941-598, Brazil.
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry of Federal University of Rio de Janeiro (IQ; UFRJ), Cidade Universitária, Rio de Janeiro, RJ, 21941-909, Brazil.
| | - Maria Lucia G Monteiro
- Center for Food Analysis of Technological Development Support Laboratory (NAL; LADETEC), Institute of Chemistry, Federal University of Rio de Janeiro (UFRJ), Avenida Horácio Macedo, Bloco C, 1281 - Cidade Universitária, Rio de Janeiro, RJ, 21941-598, Brazil.
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry of Federal University of Rio de Janeiro (IQ; UFRJ), Cidade Universitária, Rio de Janeiro, RJ, 21941-909, Brazil.
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói, RJ, 24220-000, Brazil.
| | - Bruno D da Silva
- Center for Food Analysis of Technological Development Support Laboratory (NAL; LADETEC), Institute of Chemistry, Federal University of Rio de Janeiro (UFRJ), Avenida Horácio Macedo, Bloco C, 1281 - Cidade Universitária, Rio de Janeiro, RJ, 21941-598, Brazil
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry of Federal University of Rio de Janeiro (IQ; UFRJ), Cidade Universitária, Rio de Janeiro, RJ, 21941-909, Brazil
| | - Diego Galvan
- Institute of Chemistry, Federal University of Santa Catarina (UFSC), Florianopolis, SC, 88040-900, Brazil
| | - Carlos A Conte-Junior
- Center for Food Analysis of Technological Development Support Laboratory (NAL; LADETEC), Institute of Chemistry, Federal University of Rio de Janeiro (UFRJ), Avenida Horácio Macedo, Bloco C, 1281 - Cidade Universitária, Rio de Janeiro, RJ, 21941-598, Brazil
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry of Federal University of Rio de Janeiro (IQ; UFRJ), Cidade Universitária, Rio de Janeiro, RJ, 21941-909, Brazil
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói, RJ, 24220-000, Brazil
- Graduate Program in Sanitary Surveillance (PPGVS), National Institute of Health Quality Control of Oswaldo Cruz Foundation (INCQS; FIOCRUZ), Rio de Janeiro, RJ, 21040-900, Brazil
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9
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Bohrer BM, Wang Y, Dorleku JB, Campbell CP, Mandell IB. Pork muscle profiling: pH and instrumental color of the longissimus thoracis is not representative of pH and instrumental color of shoulder and ham muscles. Meat Sci 2024; 208:109380. [PMID: 37925977 DOI: 10.1016/j.meatsci.2023.109380] [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: 06/08/2023] [Revised: 10/20/2023] [Accepted: 10/30/2023] [Indexed: 11/07/2023]
Abstract
From a population of 351 pork carcasses, 3.0-cm thick chops from the 10th rib location of the longissimus thoracis, faced surfaces of the triceps brachii and serratus ventralis muscles from the boneless shoulder, and faced surfaces of the biceps femoris, semitendinosus, semimembranosus, adductor, rectus femoris, and vastus lateralis muscles from the boneless ham were evaluated for pH and instrumental color (Minolta CR-400). Evaluations were conducted for at least three different locations on each of the muscle samples and averaged before data analysis occurred. The longissimus thoracis had the lowest pH and the lightest and least red color compared with the other eight muscles evaluated in this study (mean differences ranged from 0.98 to 8.70 for L*, 3.98 to 12.56 for a*, and 0.026 to 0.409 for pH). Furthermore, regression analysis suggested that pH and color values for the longissimus thoracis were not adequate predictors for pH and color values obtained from other muscles and therefore consideration should be given to the individual muscles that are of interest.
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Affiliation(s)
- B M Bohrer
- Department of Animal Sciences, The Ohio State University, Columbus, OH 43210, USA.
| | - Y Wang
- Department of Animal Sciences, The Ohio State University, Columbus, OH 43210, USA
| | - J B Dorleku
- Department of Food Science, University of Guelph, Guelph, Ontario N1G2W1, Canada
| | - C P Campbell
- Department of Animal Biosciences, University of Guelph, Guelph, Ontario N1G2W1, Canada
| | - I B Mandell
- Department of Animal Biosciences, University of Guelph, Guelph, Ontario N1G2W1, Canada
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10
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Li H, Feng YH, Xia C, Chen Y, Lu XY, Wei Y, Qian LL, Zhu MY, Gao GY, Meng YF, You YL, Tian Q, Liang KQ, Li YT, Lv CT, Rui XY, Wei MY, Zhang B. Physiological and transcriptomic analysis dissects the molecular mechanism governing meat quality during postmortem aging in Hu sheep ( Ovis aries). Front Nutr 2024; 10:1321938. [PMID: 38249602 PMCID: PMC10799347 DOI: 10.3389/fnut.2023.1321938] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2023] [Accepted: 12/11/2023] [Indexed: 01/23/2024] Open
Abstract
Introduction Hu sheep, known for its high quality and productivity, lack fundamental scientific research in China. Methods This study focused on the effects of 24 h postmortem aging on the meat physiological and transcriptomic alteration in Hu sheep. Results The results showed that the 24 h aging process exerts a substantial influence on the mutton color, texture, and water content as compared to untreated group. Transcriptomic analysis identified 1,668 differentially expressed genes. Functional enrichment analysis highlighted the importance of glycolysis metabolism, protein processing in endoplasmic reticulum, and the FcγR-mediated phagocytosis pathway in mediating meat quality modification following postmortem aging. Furthermore, protein-protein interaction analysis uncovered complex regulatory networks involving glycolysis, the MAPK signaling pathway, protein metabolism, and the immune response. Discussion Collectively, these findings offer valuable insights into the molecular mechanisms underlying meat quality changes during postmortem aging in Hu sheep, emphasizing the potential for improving quality control strategies in mutton production.
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Affiliation(s)
- Huan Li
- College of Food and Bio-engineering, Bengbu University, Bengbu, Anhui, China
| | - Yan-Hui Feng
- College of Food Engineering, Anhui Science and Technology University, Chuzhou, Anhui, China
| | - Chao Xia
- College of Food and Bio-engineering, Bengbu University, Bengbu, Anhui, China
| | - Yu Chen
- College of Food and Bio-engineering, Bengbu University, Bengbu, Anhui, China
| | - Xin-Yi Lu
- College of Food and Bio-engineering, Bengbu University, Bengbu, Anhui, China
| | - Yue Wei
- College of Food and Bio-engineering, Bengbu University, Bengbu, Anhui, China
| | - Le-Le Qian
- College of Food and Bio-engineering, Bengbu University, Bengbu, Anhui, China
| | - Meng-Yao Zhu
- College of Food and Bio-engineering, Bengbu University, Bengbu, Anhui, China
| | - Guo-Yv Gao
- College of Food and Bio-engineering, Bengbu University, Bengbu, Anhui, China
| | - Ya-Fei Meng
- College of Food and Bio-engineering, Bengbu University, Bengbu, Anhui, China
| | - Yv-Le You
- College of Food and Bio-engineering, Bengbu University, Bengbu, Anhui, China
| | - Qi Tian
- College of Food and Bio-engineering, Bengbu University, Bengbu, Anhui, China
| | - Kun-Qi Liang
- College of Food and Bio-engineering, Bengbu University, Bengbu, Anhui, China
| | - Yun-Tao Li
- College of Food and Bio-engineering, Bengbu University, Bengbu, Anhui, China
| | - Chao-Tian Lv
- College of Food and Bio-engineering, Bengbu University, Bengbu, Anhui, China
| | - Xiang-Yun Rui
- College of Food and Bio-engineering, Bengbu University, Bengbu, Anhui, China
| | - Ming-Yue Wei
- School of Ecology, Resources and Environment, Dezhou University, Dezhou, Shandong, China
| | - Bin Zhang
- College of Food and Bio-engineering, Bengbu University, Bengbu, Anhui, China
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11
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Monteiro MLG, Torres Neto L, Mutz YDS, Silva CRD, Conte-Junior CA. Optimizing UVC-LED application to improve the shelf life of vacuum-packed refrigerated stored Nile tilapia (Oreochromis niloticus) fillets. J Food Sci 2024; 89:552-565. [PMID: 38078775 DOI: 10.1111/1750-3841.16874] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2023] [Revised: 10/24/2023] [Accepted: 11/20/2023] [Indexed: 01/15/2024]
Abstract
Although ultraviolet-C light-emitting diode (UVC-LED) has proven antimicrobial effectiveness doses needed to reach it cause adverse effects on the physicochemical quality of fish, and thus, optimization studies are crucial to boost its industrial application. This study aimed to identify optimal UVC-LED conditions for maximum shelf life extension with the least possible quality changes of refrigerated stored tilapia fillets from a central composite rotatable design (CCRD). UVC-LED powers (1, 1.38, and 1.58 mW/cm2 ) and times (500, 1800, and 2700 s) were set on the CCRD, which generated 11 treatments, including three replicate experiments. Treatments were analyzed for total aerobic psychrotrophic count, lipid oxidation, instrumental color, and texture parameters on days 0, 2, 4, 7, 11, and 14. The UVC-LED affected shelf life and physicochemical parameters in a nonlinear fashion. UVC-LED-treated fish had increased shelf life by 2.80-4.76 days and increase or decrease in lipid oxidation (0.025-0.276 mg of malondialdehyde [MDA]/kg), total color change (∆E = 3.47-9.06), and hardness (1.31-8.51 N) over the refrigerated storage depending on specific UVC-LED conditions applied. The optimal UVC-LED condition was 0.97 mW/cm2 with 2503.6 s (2428.50 mJ/cm2 ), which increased the fillet's shelf life by 2.5-fold (2 days) while maintaining quality closer to the original throughout refrigerated storage, resulting in ∆E < 5, an increase of only 0.05 mg of MDA/kg, and preservation of the decrease in hardness by 3.38 N compared to its control counterparts. Therefore, it represents an eco-friendly technology that can easily scaled industrially to enhance the sustainable fish production chain. PRACTICAL APPLICATION: The high fish perishability is a global concern due to food safety risks and waste generation impacting the environment adversely, especially nowadays, where fish production and consumption have increased, and there are more evident efforts to sustainable production. UVC-LED is an eco-friendly technology with proven antimicrobial effectiveness but doses needed to reach this effect enhance oxidative degradation. Despite that, optimization studies concerning the maximum shelf life extension while retaining the physicochemical quality of refrigerated stored fish are a gap in the literature and a barrier to its industrial application. Our findings are helpful in sustainably enhancing the fish production chain.
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Affiliation(s)
- Maria Lúcia Guerra Monteiro
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, Brazil
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói, Brazil
| | - Luiz Torres Neto
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, Brazil
| | - Yhan da Silva Mutz
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, Brazil
| | - Carolina Ramos da Silva
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, Brazil
- Graduate Program in Chemistry (PGQu), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, Brazil
| | - Carlos Adam Conte-Junior
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, Brazil
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói, Brazil
- Graduate Program in Chemistry (PGQu), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, Brazil
- Graduate Program in Biochemistry (PPGBq), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, Brazil
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12
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Song S, Cheng H, Park J, Kim GD. Relationship between peptides and the change in quality characteristics of beef strip loin (M. longissimus lumborum) and tenderloin (M. psoas major). Food Chem 2024; 430:137036. [PMID: 37536066 DOI: 10.1016/j.foodchem.2023.137036] [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: 02/20/2023] [Revised: 07/23/2023] [Accepted: 07/26/2023] [Indexed: 08/05/2023]
Abstract
Peptides in fresh and aged beef strip loin (M. longissimus lumborum) and tenderloin (M. psoas major) were quantified to investigate the relationship between proteolysis-induced peptides and beef quality characteristics. A total of 409 and 450 peptides were quantified from strip loin and tenderloin, respectively, and found to be significantly correlated to beef quality characteristics. Changes in redness and yellowness were significantly correlated to the peptides derived from G3P, ENOB, and KCRM in both muscles during 14 days of storage. The peptides produced from MYG, ENOB, HBA, PGK1, and TPIS were strongly associated with improved tenderness, while those derived from major myofibrillar proteins, such as MYH1, MYH2, ACTS, and DESM, were associated with changes in tenderloin color. These results improve our understanding of the association between peptides and changes in meat quality during cold storage, indicating that proteolysis-induced peptides can be indicators of the quality characteristics of fresh and aged meat.
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Affiliation(s)
- Sumin Song
- Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang 25354, Republic of Korea
| | - Huilin Cheng
- Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang 25354, Republic of Korea
| | - Junyoung Park
- Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang 25354, Republic of Korea
| | - Gap-Don Kim
- Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang 25354, Republic of Korea; Institutes of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Republic of Korea.
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13
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Patinho I, Cavalcante CL, Saldaña E, Gagaoua M, Behrens JH, Contreras-Castillo CJ. Assessment of beef sensory attributes and physicochemical characteristics: A comparative study of intermediate versus normal ultimate pH striploin cuts. Food Res Int 2024; 175:113778. [PMID: 38129005 DOI: 10.1016/j.foodres.2023.113778] [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: 08/05/2023] [Revised: 11/20/2023] [Accepted: 11/23/2023] [Indexed: 12/23/2023]
Abstract
The quality of beef, defined by key attributes such as the intrinsic sensory qualities texture, flavour, and juiciness, is shaped by various intrinsic and extrinsic factors. This study conducted a detailed examination of Nellore beef, focusing on two categories based on ultimate pH (pHu) levels: intermediate (pHu ≥ 5.8) and normal (pHu < 5.6) beef. A comprehensive approach was taken, involving twenty trained assessors who applied the Optimised Descriptive Profile (ODP) method to evaluate grilled striploin steak samples. In parallel, consumer preferences were measured through a hedonic test and a Check-all-that-apply (CATA) task, involving 135 participants. The ODP results revealed that the intermediate pHu samples were juicier (P < 0.05) compared to the normal pHu group. The CATA analysis highlighted differences in both intermediate and normal pHu beef, especially in juiciness, a crucial factor for consumer satisfaction. Notably, variations in deoxymyoglobin content linked to ageing were observed, with higher levels at the 3rd day compared to the 28th day, especially in the intermediate pHu samples (P < 0.05). Moreover, colour-related aspects such as L*, b*, chroma (C*), and oxymyoglobin were significantly influenced (P < 0.05) by both the pHu category and ageing time. Regarding consumer acceptance, the study found no significant difference in perception between the intermediate and normal pHu groups (P > 0.05). These findings revealed the complex interactions between pHu levels, sensory characteristics, and consumer preferences in beef quality, offering valuable insights for both the industry and research community.
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Affiliation(s)
- Iliani Patinho
- Department of Agri-food Industry, Food and Nutrition, Luiz de Queiroz College of Agriculture, University of Sao Paulo, Piracicaba, SP 13418-900, Brazil.
| | - Cecylyana Leite Cavalcante
- Department of Agri-food Industry, Food and Nutrition, Luiz de Queiroz College of Agriculture, University of Sao Paulo, Piracicaba, SP 13418-900, Brazil
| | - Erick Saldaña
- Sensory Analysis and Consumer Study Group, Escuela Profesional de Ingeniería Agroindustrial, Universidad Nacional de Moquegua, Prolongación Calle Ancash s/n, Moquegua 18001, Peru
| | | | - Jorge H Behrens
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, SP, Brazil
| | - Carmen J Contreras-Castillo
- Department of Agri-food Industry, Food and Nutrition, Luiz de Queiroz College of Agriculture, University of Sao Paulo, Piracicaba, SP 13418-900, Brazil.
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14
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Gagaoua M, Suman SP, Purslow PP, Lebret B. The color of fresh pork: Consumers expectations, underlying farm-to-fork factors, myoglobin chemistry and contribution of proteomics to decipher the biochemical mechanisms. Meat Sci 2023; 206:109340. [PMID: 37708621 DOI: 10.1016/j.meatsci.2023.109340] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2023] [Revised: 08/14/2023] [Accepted: 09/06/2023] [Indexed: 09/16/2023]
Abstract
The color of fresh pork is a crucial quality attribute that significantly influences consumer perception and purchase decisions. This review first explores consumer expectations and discrimination regarding pork color, as well as an overview of the underlying factors that, from farm-to-fork, contribute to its variation. Understanding the husbandry factors, peri- and post-mortem factors and consumer preferences is essential for the pork industry to meet market demands effectively. This review then delves into current knowledge of pork myoglobin chemistry, its modifications and pork discoloration. Pork myoglobin, which has certain peculiarities comparted to other meat species, plays a weak role in determining pork color, and a thorough understanding of the biochemical changes it undergoes is crucial to understand and improve color stability. Furthermore, the growing role of proteomics as a high-throughput approach and its application as a powerful research tool in meat research, mainly to decipher the biochemical mechanisms involved in pork color determination and identify protein biomarkers, are highlighted. Based on an integrative muscle biology approach, the available proteomics studies on pork color have enabled us to provide the first repertoire of pork color biomarkers, to shortlist and propose a list of proteins for evaluation, and to provide valuable insights into the interconnected biochemical processes implicated in pork color determination. By highlighting the contributions of proteomics in elucidating the biochemical mechanisms underlying pork color determination, the knowledge gained hold significant potential for the pork industry to effectively meet market demands, enhance product quality, and ensure consistent and appealing pork color.
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Affiliation(s)
| | - Surendranath P Suman
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, United States
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15
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Lima LCS, Salim APAA, Trezze IMM, Ferreira MS, Monteiro MLG, Vasconcellos-Junior FJ, Mano SB, Conte-Junior CA. High-intensity ultrasound improves color and oxidative stability of beef from grain-fed and pasture-fed Nellore cattle. Meat Sci 2023; 206:109324. [PMID: 37683507 DOI: 10.1016/j.meatsci.2023.109324] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2023] [Revised: 08/17/2023] [Accepted: 08/30/2023] [Indexed: 09/10/2023]
Abstract
This research aimed to evaluate the influence of high-intensity ultrasound (HIU) levels (control: 0; high: 747.79; ultra-high: 1344.17 Wcm-2) on pH, instrumental color (redness, R630/580, hue angle and chroma) and oxidative stability (lipid and protein oxidation) of Psoas major (PM) muscle from Nellore cattle raised in two feeding systems: grain and pasture. Using a structural equation modeling (SEM) approach, the relations (P > 0.05) between exogenous (HIU levels) and endogenous (pH, color, lipid and protein oxidation) variables were observed. In beef from grain-fed animals the pH was directly and negatively related to lipid oxidation (γ = -0.321), hue angle (γ = -0.847) and chroma (γ = -0.442) and protein oxidation (γ = -0.752). In PM from pasture-fed HIU exhibited a negative relation with lipid (γ = -0.144) and protein (γ = -0.743) oxidation, suggesting a possible positive influence on the oxidative stability of meat and a positive relation with redness (γ = 0.197) and R630/580 (γ = 0.379). The HIU positively influenced the color and oxidative stability of beef from Bos indicus cattle, and a synergistic effect of HIU and feeding system on beef from pasture-fed animals.
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Affiliation(s)
- L C S Lima
- Graduate Program in Food Science (PPGCAL), Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro, RJ 21941909, Brazil; Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro, Rio de Janeiro, RJ 21941598, Brazil.
| | - A P A A Salim
- Department of Food Technology, Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Niterói, RJ 24220-000, Brazil
| | - I M M Trezze
- Department of Food Technology, Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Niterói, RJ 24220-000, Brazil
| | - M S Ferreira
- Department of Food Technology, Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Niterói, RJ 24220-000, Brazil
| | - M L G Monteiro
- Graduate Program in Food Science (PPGCAL), Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro, RJ 21941909, Brazil; Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro, Rio de Janeiro, RJ 21941598, Brazil; Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ 21941-909, Brazil; Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói, RJ 24220-000, Brazil
| | - F J Vasconcellos-Junior
- Department of Food Technology, Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Niterói, RJ 24220-000, Brazil
| | - S B Mano
- Department of Food Technology, Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Niterói, RJ 24220-000, Brazil
| | - C A Conte-Junior
- Graduate Program in Food Science (PPGCAL), Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro, RJ 21941909, Brazil; Department of Food Technology, Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Niterói, RJ 24220-000, Brazil; Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro, Rio de Janeiro, RJ 21941598, Brazil; Graduate Program in Chemistry (PGQu), Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro, RJ 21941909, Brazil; Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ 21941-909, Brazil; Graduate Program in Sanitary Surveillance (PPGVS), National Institute of Health Quality Control, Oswaldo Cruz Foundation (FIOCRUZ), Rio de Janeiro, RJ 21040900, Brazil; Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói, RJ 24220-000, Brazil; Graduate Program in Sanitary Surveillance (PPGVS), National Institute of Health Quality Control (INCQS), Oswaldo Cruz Foundation (FIOCRUZ), Rio de Janeiro, RJ 21040-900, Brazil; Graduate Program in Biochemistry (PPGBq), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ 21941-909, Brazil
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16
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Hwang YH, Lee EY, Lim HT, Joo ST. Multi-Omics Approaches to Improve Meat Quality and Taste Characteristics. Food Sci Anim Resour 2023; 43:1067-1086. [PMID: 37969318 PMCID: PMC10636221 DOI: 10.5851/kosfa.2023.e63] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2023] [Revised: 09/19/2023] [Accepted: 09/27/2023] [Indexed: 11/17/2023] Open
Abstract
With rapid advances in meat science in recent decades, changes in meat quality during the pre-slaughter phase of muscle growth and the post-slaughter process from muscle to meat have been investigated. Commonly used techniques have evolved from early physicochemical indicators such as meat color, tenderness, water holding capacity, flavor, and pH to various omic tools such as genomics, transcriptomics, proteomics, and metabolomics to explore fundamental molecular mechanisms and screen biomarkers related to meat quality and taste characteristics. This review highlights the application of omics and integrated multi-omics in meat quality and taste characteristics studies. It also discusses challenges and future perspectives of multi-omics technology to improve meat quality and taste. Consequently, multi-omics techniques can elucidate the molecular mechanisms responsible for changes of meat quality at transcriptome, proteome, and metabolome levels. In addition, the application of multi-omics technology has great potential for exploring and identifying biomarkers for meat quality and quality control that can make it easier to optimize production processes in the meat industry.
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Affiliation(s)
- Young-Hwa Hwang
- Institute of Agriculture & Life
Science, Gyeongsang National University, Jinju 52828,
Korea
| | - Eun-Yeong Lee
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52828,
Korea
| | - Hyen-Tae Lim
- Institute of Agriculture & Life
Science, Gyeongsang National University, Jinju 52828,
Korea
- Division of Animal Science, Gyeongsang
National University, Jinju 52828, Korea
| | - Seon-Tea Joo
- Institute of Agriculture & Life
Science, Gyeongsang National University, Jinju 52828,
Korea
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52828,
Korea
- Division of Animal Science, Gyeongsang
National University, Jinju 52828, Korea
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17
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Della Malva A, Gagaoua M, Santillo A, di Corcia M, Natalello A, Sevi A, Albenzio M. In-depth characterization of the sarcoplasmic muscle proteome changes in lambs fed with hazelnut skin by-products: Relationships with meat color. J Proteomics 2023; 287:104997. [PMID: 37657717 DOI: 10.1016/j.jprot.2023.104997] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2023] [Revised: 08/15/2023] [Accepted: 08/18/2023] [Indexed: 09/03/2023]
Abstract
This study investigated the effect of agro-industrial hazelnut skin by-products supplementation on lamb meat color variation and the changes in the sarcoplasmic muscle proteome during post-mortem storage (0, 4 and 7 days). Gel-based proteomics and bioinformatics approaches were applied to better understand the potential role of feeding strategies in modulating the mechanisms underpinning meat discoloration and post-mortem changes during storage. Therefore, twenty-two Valle del Belice male lambs were randomly assigned to two dietary treatments: control (C), lambs fed with maize-barley diet, and hazelnut skin (H), lambs fed hazelnut skin by-product as maize partial replacer in the concentrate diet. Hazelnut dietary treatment led to better lamb meat color stability as evidenced by the lowest decrease in redness and saturation index values. Proteomics and bioinformatics results revealed changes in the abundance of 41 proteoforms, which were mainly involved in glycolytic processes, responses to oxidative stress, and immune and endocrine system. The proteins allowed revealing interconnected pathways to be behind meat color variation as a consequence of using hazelnut skin by-products to sustainable feed lamb. The proteins can be used as potential predictors of lamb meat color variation. Accordingly, the regression equations developed in this paper revealed triosephosphate isomerase (TPI1) as a reliable candidate biomarker of color stability in lamb meat. SIGNIFICANCE: The use of agro-industrial by-products in animal feeding can be a potential sustainable strategy to reduce the environmental impacts of the food production chain and consequently improve animal welfare and product quality. The inclusion of hazelnut skin by-products in the animal's diet, due to the high concentration of polyphenols, represents an effective strategy to improve the oxidative stability of meat, with significant implications on color. The use of proteomics combined with bioinformatics on the sarcoplasmic proteome is a powerful approach to decipher the underlying mechanism. Accordingly, this approach allowed in this trial a deeper understanding of the molecular mechanisms involved in the post-mortem processes through the discovery of several biological pathways linked with lamb meat color variation. Glycolysis, followed by responses to oxidative stress, and other proteins involved in the immune and endocrine system were found as the major interconnected pathways that could act as potential predictors of lamb meat color stability. Candidate proteins biomarkers were further revealed in this study to be related with multiple meat color traits.
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Affiliation(s)
- Antonella Della Malva
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71121 Foggia, Italy.
| | | | - Antonella Santillo
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71121 Foggia, Italy
| | - Martina di Corcia
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71121 Foggia, Italy
| | - Antonio Natalello
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Via Valdisavoia 5, 95123 Catania, Italy
| | - Agostino Sevi
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71121 Foggia, Italy
| | - Marzia Albenzio
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71121 Foggia, Italy
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18
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Xu X, Liu H, Wang X, Zhang Q, Guo T, Hu L, Xu S. Evaluation of the Longissimus Thoracis et Lumborum Muscle Quality of Chaka and Tibetan Sheep and the Analysis of Possible Mechanisms Regulating Meat Quality. Animals (Basel) 2023; 13:2494. [PMID: 37570302 PMCID: PMC10417249 DOI: 10.3390/ani13152494] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2023] [Revised: 07/25/2023] [Accepted: 07/31/2023] [Indexed: 08/13/2023] Open
Abstract
This study aimed to comprehensively evaluate the characteristics in the longissimus thoracis et lumborum (LTL) muscle of Chaka (CK) sheep and Tibetan (TB) sheep, and transcriptomics-metabolomics association analysis was used to find the possible genes, differential metabolites, and significant differential metabolic pathways that lead to meat quality differences. Based on the researched results, the nutritional quality of meat, including the contents of ether extract (11.95% vs. 10.56%), unsaturated fatty acid (51.20% vs. 47.69%), and polyunsaturated fatty acid (5.71% vs. 3.97%), were better in TB sheep than in CK sheep, while the CK sheep has better muscle fiber characteristics, such as the total number (62 vs. 45) and muscle fiber density (1426.54 mm2 vs. 1158.77 mm2) and flavor. Omics research has shown that the key differential metabolites and metabolic pathways were dominated by amino acid metabolism, particularly the glutathione metabolism, taurine and hypotaurine metabolism, and lipid metabolism-related pathways, such as glycerophospholipid metabolism and the sphingolipid signaling pathway. The intermediate metabolite sn-Glycerol 3-phosphoethanolamine played a key role in determining sheep meat quality, which was regulated by GPAT2, PLPP2, AGPAT1, PNPLA2, and GPAT4 and correlated with meat color, texture, and flavor. Overall, these results will provide effective information and more evidence to support further exploration of valuable biomarkers of meat quality.
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Affiliation(s)
- Xianli Xu
- Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining 810008, China; (X.X.); (T.G.)
- University of Chinese Academy of Sciences, Beijing 100049, China
| | - Hongjin Liu
- Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining 810008, China; (X.X.); (T.G.)
| | - Xungang Wang
- Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining 810008, China; (X.X.); (T.G.)
| | - Qian Zhang
- Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining 810008, China; (X.X.); (T.G.)
| | - Tongqing Guo
- Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining 810008, China; (X.X.); (T.G.)
- University of Chinese Academy of Sciences, Beijing 100049, China
| | - Linyong Hu
- Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining 810008, China; (X.X.); (T.G.)
| | - Shixiao Xu
- Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining 810008, China; (X.X.); (T.G.)
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19
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Ma G, Zhang J, Wang Z, Yu Q, Han L. Effects of muscle-specific oxidative stress on protein phosphorylation and its relationship with mitochondrial dysfunction, muscle oxidation, and apoptosis. Food Chem 2023; 427:136737. [PMID: 37390736 DOI: 10.1016/j.foodchem.2023.136737] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Revised: 06/23/2023] [Accepted: 06/24/2023] [Indexed: 07/02/2023]
Abstract
This study aimed to investigate the effects of muscle-specific oxidative stress on phosphorylation and its relationship with mitochondrial dysfunction, muscle oxidation, and apoptosis of porcine PM (psoas major) and LL (longissimus lumborum) during the first 24 h postmortem. The global phosphorylation level decreased and the mitochondrial dysfunction, oxidation level, and apoptosis increased significantly at 12 h postmortem compared with 2 h postmortem, suggesting that lower phosphorylation level was related to more mitochondrial dysfunction and apoptosis during the early postmortem, regardless of muscle type. PM exhibited a higher global phosphorylation level but showed greater mitochondrial dysfunction, oxidation level, and apoptosis than LL, regardless of aging time. The increased mitochondrial dysfunction and oxidative stress accelerated apoptosis, but their relationship with phosphorylation was different in various muscle types at different aging times. These findings provide insight regarding the roles of coordinated regulation of phosphorylation and apoptosis in development of quality of different muscles.
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Affiliation(s)
- Guoyuan Ma
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
| | - Jiaying Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Zhuo Wang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Qunli Yu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Ling Han
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
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20
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Setyabrata D, Ma D, Xie S, Thimmapuram J, Cooper BR, Aryal UK, Kim YHB. Proteomics and metabolomics profiling of meat exudate to determine the impact of postmortem aging on oxidative stability of beef muscles. Food Chem X 2023; 18:100660. [PMID: 37025416 PMCID: PMC10070507 DOI: 10.1016/j.fochx.2023.100660] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2023] [Revised: 03/13/2023] [Accepted: 03/21/2023] [Indexed: 03/31/2023] Open
Abstract
The objective of this study was to characterize the major proteomes and metabolites in beef exudate and determine their relationship to color and oxidative quality of beef muscles. Beef loin (LD) and tenderloin (PM) muscles were cut into sections, individually vacuum-packaged, and aged for 9, 16 and 23 days at 2 °C. Following aging, beef exudates were collected and analyzed for both proteomics and metabolomics profiles. Proteome analysis indicated clustering by muscle types, while metabolomics profiling further clustered the samples based on the aging periods. The PM exudate had a greater concentration of oxidative enzymes, while the LD exudate contained more glycolytic enzymes. Greater lipid, nucleotide, carnitine and glucoside metabolites were observed in LD and 23d exudates. HSP70 and laminin proteins, together with glucosides metabolites, were correlated to muscle oxidative stability. The results indicated that meat exudate could be a viable analytical matrix to determine changes in quality attributes of meat with aging.
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Affiliation(s)
- Derico Setyabrata
- Meat Science and Muscle Biology Lab, Department of Animal Sciences, Purdue University, West Lafayette, IN, USA
- Department of Animal Science, University of Arkansas, Fayetteville, AR, USA
| | - Danyi Ma
- Meat Science and Muscle Biology Lab, Department of Animal Sciences, Purdue University, West Lafayette, IN, USA
| | - Shaojun Xie
- Bioinformatics Core, Purdue University, West Lafayette, IN, USA
| | | | - Bruce R. Cooper
- Metabolites Profiling Facility, Bindley Bioscience Center, Purdue University, West Lafayette, IN, USA
| | - Uma K. Aryal
- Purdue Proteomics Facility, Bindley Bioscience Center, Purdue University, West Lafayette, IN, USA
- Department of Comparative Pathobiology, Purdue University, Purdue University, West Lafayette, IN, USA
| | - Yuan H. Brad Kim
- Meat Science and Muscle Biology Lab, Department of Animal Sciences, Purdue University, West Lafayette, IN, USA
- Corresponding author.
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21
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Sarcoplasmic model to study the effects of high-pressure processing on beef color. Meat Sci 2023; 199:109127. [PMID: 36739704 DOI: 10.1016/j.meatsci.2023.109127] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 01/20/2023] [Accepted: 01/23/2023] [Indexed: 01/28/2023]
Abstract
High-pressure processing (HPP) negatively impacts fresh meat color. The objective of the study was to use a sarcoplasmic (meat extract) model to better understand the effects of HPP on meat color. Sarcoplasm was extracted at pHs of 5.6, 6.0, or 6.4 and fractioned based on centrifugation speed at 0, 3500 g, and 15,000 g for 5 min. The extracts were processed using a commercial HPP unit at 300 MPa, 450 MPa, and 600 MPa, along with a non-pressurized control. Myoglobin concentration decreased (P < 0.05) with increased HPP levels. Sarcoplasm treated with 300 MPa had the greatest oxymyoglobin content (P < 0.05) compared with the non-pressurized control and other HPP levels. Deoxymyoglobin and metmyoglobin content were greater at 600 MPa compared with non-pressurized control and other HPP levels. In summary, higher pH and lower pressure can improve redness of sarcoplasm.
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22
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Huang C, Blecker C, Chen L, Xiang C, Zheng X, Wang Z, Zhang D. Integrating identification and targeted proteomics to discover the potential indicators of postmortem lamb meat quality. Meat Sci 2023; 199:109126. [PMID: 36736126 DOI: 10.1016/j.meatsci.2023.109126] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2022] [Revised: 12/14/2022] [Accepted: 01/19/2023] [Indexed: 01/24/2023]
Abstract
The aim of this study was to identify the potential indicators of lamb meat quality by TMT and PRM-based proteomics combined with bioinformatic analysis. Lamb muscles were divided into three different meat quality groups (high, middle and low) according to tenderness (shear force, MFI value), colour (a* value, R630/580), and water-holding capacity (cooking loss, drip loss) at 24 h postmortem. The results showed that the abundance of phosphoglycerate kinase 1 (PGK1), β-enolase (ENO3), myosin-binding protein C (MYBPC1) and myosin regulatory light chain 2 (MYLPF) was significantly different in the three groups and could be used as potential indicators to characterize meat quality. Moreover, the postmortem processes of glycolysis, oxidative phosphorylation, and muscle contraction remarkably changed in different groups, and were the key biological pathways influencing meat quality. Overall, this study depicted the proteomic landscape of meat that furthers our understanding of the molecular mechanism of meat quality and provides a reference for developing non-destructive detection technology for meat quality.
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Affiliation(s)
- Caiyan Huang
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; University of Liège, Gembloux Agro-Bio Tech, Unit of Food Science and Formulation, Avenue de la Faculté d'Agronomie 2, Gembloux B-5030, Belgium
| | - Christophe Blecker
- University of Liège, Gembloux Agro-Bio Tech, Unit of Food Science and Formulation, Avenue de la Faculté d'Agronomie 2, Gembloux B-5030, Belgium
| | - Li Chen
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Can Xiang
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Xiaochun Zheng
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Zhenyu Wang
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
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23
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Santiago B, Baldassini W, Neto OM, Chardulo LA, Torres R, Pereira G, Curi R, Chiaratti MR, Padilha P, Alessandroni L, Gagaoua M. Post-mortem muscle proteome of crossbred bulls and steers: Relationships with carcass and meat quality. J Proteomics 2023; 278:104871. [PMID: 36898612 DOI: 10.1016/j.jprot.2023.104871] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2022] [Revised: 03/02/2023] [Accepted: 03/03/2023] [Indexed: 03/12/2023]
Abstract
This study investigated the skeletal muscle proteome of crossbred bulls and steers with the aim of explaining the differences in carcass and meat quality traits. Therefore, 640 post-weaning Angus-Nellore calves were fed a high-energy diet for a period of 180 days. In the feedlot trial, comparisons of steers (n = 320) and bulls (n = 320) showed lower (P < 0.01) average daily gain (1.38 vs. 1.60 ± 0.05 kg/d), final body weight (547.4 vs. 585.1 ± 9.3 kg), which resulted in lower hot carcass weight (298.4 vs. 333.7 ± 7.7 kg) and ribeye area (68.6 vs. 81.0 ± 2.56 cm2). Steers had higher (P < 0.01) carcass fatness, meat color parameters (L*, a*, b*, chroma (C*), hue (h°)) and lower ultimate pH. Moreover, lower (P < 0.01) Warner-Bratzler shear force (WBSF) were observed in steers compared to bulls (WBSF = 3.68 vs. 4.97 ± 0.08 kg; and 3.19 vs. 4.08 ± 0.08 kg). The proteomic approach using two-dimensional electrophoresis, mass spectrometry and bioinformatics procedures revealed several differentially expressed proteins between steers and bulls (P < 0.05). Interconnected pathways and substantial changes were revealed in biological processes, molecular functions, and cellular components between the post-mortem muscle proteomes of the compared animals. Steers had increased (P < 0.05) abundance of proteins related to energy metabolism (CKM, ALDOA, and GAPDH), and bulls had greater abundance of proteins associated with catabolic (glycolysis) processes (PGM1); oxidative stress (HSP60, HSPA8 and GSTP1); and muscle structure and contraction (TNNI2 and TNNT3). The better carcass (fatness and marbling degree) and meat quality traits (tenderness and color parameters) of steers were associated with higher abundance of key proteins of energy metabolism and lower abundance of enzymes related to catabolic processes, oxidative stress, and proteins of muscle contraction SIGNIFICANCE: Sexual condition of cattle is known to be an important factor affecting animal performances and growth as well as the carcass and meat quality traits. The investigation of skeletal muscle proteome help a better understanding of the origin of the differences in quality traits between bulls and steers. The inferior meat quality of bulls was found to be due to the greater expression of proteins associated with primary and catabolic processes, oxidative stress, and muscle contraction. Steers had greater expression of proteins, from which several are known biomarkers of beef quality (mainly tenderness).
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Affiliation(s)
- Bismarck Santiago
- School of Agriculture and Veterinary Sciences (FCAV), São Paulo State University (UNESP), 14884-900 Jaboticabal, São Paulo, Brazil
| | - Welder Baldassini
- School of Agriculture and Veterinary Sciences (FCAV), São Paulo State University (UNESP), 14884-900 Jaboticabal, São Paulo, Brazil; School of Veterinary Medicine and Animal Science (FMVZ), São Paulo State University (UNESP), 18618-681 Botucatu, São Paulo, Brazil.
| | - Otávio Machado Neto
- School of Agriculture and Veterinary Sciences (FCAV), São Paulo State University (UNESP), 14884-900 Jaboticabal, São Paulo, Brazil; School of Veterinary Medicine and Animal Science (FMVZ), São Paulo State University (UNESP), 18618-681 Botucatu, São Paulo, Brazil.
| | - Luis Artur Chardulo
- School of Agriculture and Veterinary Sciences (FCAV), São Paulo State University (UNESP), 14884-900 Jaboticabal, São Paulo, Brazil; School of Veterinary Medicine and Animal Science (FMVZ), São Paulo State University (UNESP), 18618-681 Botucatu, São Paulo, Brazil
| | - Rodrigo Torres
- School of Agriculture and Veterinary Sciences (FCAV), São Paulo State University (UNESP), 14884-900 Jaboticabal, São Paulo, Brazil
| | - Guilherme Pereira
- School of Agriculture and Veterinary Sciences (FCAV), São Paulo State University (UNESP), 14884-900 Jaboticabal, São Paulo, Brazil; School of Veterinary Medicine and Animal Science (FMVZ), São Paulo State University (UNESP), 18618-681 Botucatu, São Paulo, Brazil
| | - Rogério Curi
- School of Agriculture and Veterinary Sciences (FCAV), São Paulo State University (UNESP), 14884-900 Jaboticabal, São Paulo, Brazil; School of Veterinary Medicine and Animal Science (FMVZ), São Paulo State University (UNESP), 18618-681 Botucatu, São Paulo, Brazil
| | - Marcos Roberto Chiaratti
- Universidade Federal de São Carlos (UFSCar), Departamento de Genética e Evolução, 13565-905 São Carlos, São Paulo, Brazil
| | - Pedro Padilha
- Institute of Bioscience (IB), São Paulo State University (UNESP), Departamento de Química e Bioquímica, 18618-689 Botucatu, São Paulo, Brazil
| | - Laura Alessandroni
- Chemistry Interdisciplinary Project (CHIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy
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24
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Picard B, Cougoul A, Couvreur S, Bonnet M. Relationships between the abundance of 29 proteins and several meat or carcass quality traits in two bovine muscles revealed by a combination of univariate and multivariate analyses. J Proteomics 2023; 273:104792. [PMID: 36535620 DOI: 10.1016/j.jprot.2022.104792] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2022] [Revised: 12/05/2022] [Accepted: 12/06/2022] [Indexed: 12/23/2022]
Abstract
We aimed to evaluate the relationships between meat or carcass properties and the abundance of 29 proteins quantified in two muscles, Longissimus thoracis and Rectus abdominis, of Rouge des Prés cows. The relative abundance of the proteins was evaluated using a high throughput immunological method: the Reverse Phase Protein array. A combination of univariate and multivariate analyses has shown that small HSPs (CRYAB, HSPB6), fast glycolytic metabolic and structural proteins (MYH1, ENO3, ENO1, TPI1) when assayed both in RA and LT, were related to meat tenderness, marbling, ultimate pH, as well as carcass fat-to-lean ratio or conformation score. In addition to some small HSP, ALDH1A1 and TRIM72 contributed to the molecular signature of muscular and carcass adiposity. MYH1 and HSPA1A were among the top proteins related to carcass traits. We thus shortened the list to 10 putative biomarkers to be considered in future tools to manage both meat and carcass properties. SIGNIFICANCE: In three aspects this manuscript is notable. First, this is the first proteomics study that aims to evaluate putative biomarkers of both meat and carcass qualities that are of economic importance for the beef industry. Second, the relationship between the abundance of proteins and the carcass or meat traits were evaluated by a combination of univariate and multivariate analyses on 48 cows that are representative of the biological variability of the traits. Third, we provide a short list of ten proteins to be tested in a larger population to feed the pipeline of biomarker discovery.
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Affiliation(s)
- Brigitte Picard
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genès-Champanelle, France
| | - Arnaud Cougoul
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genès-Champanelle, France
| | - Sébastien Couvreur
- École Supérieure d'Agricultures, USC ESA-INRAE 1481 Systèmes d'Elevage, 55 rue Rabelais - BP 30748 - 49007 Angers Cedex 01, France
| | - Muriel Bonnet
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genès-Champanelle, France.
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25
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Denzer ML, Pfeiffer M, Mafi GG, Ramanathan R. Metabolomics and bioinformatic analyses to determine the effects of oxygen exposure within longissimus lumborum steak on beef discoloration. J Anim Sci 2023; 101:skad155. [PMID: 37184234 PMCID: PMC10294556 DOI: 10.1093/jas/skad155] [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: 03/08/2023] [Accepted: 05/10/2023] [Indexed: 05/16/2023] Open
Abstract
Meat discoloration starts from the interior and spreads to oxymyoglobin layer on the surface. The effects of oxygen exposure within a steak on the metabolome have not been evaluated. Therefore, the objective of this study was to evaluate the impact of oxygen exposure on the metabolome of the longissimus lumborum muscle. Six United States Department of Agriculture (USDA) Low Choice beef strip loins were sliced into steaks (1.91-cm) and packaged in polyvinyl chloride overwrap trays for 3 or 6 d of retail display. The oxygen exposed (OE) surface was the display surface during retail, and the non-oxygen exposed (NOE) surface was the intact interior muscle. The instrumental color was evaluated using a HunterLab MiniScan spectrophotometer. To analyze the NOE surface on days 3 and 6, steaks were sliced parallel to the OE surface to expose the NOE surface. Metmyoglobin reducing ability (MRA) was determined by nitrite-induced metmyoglobin reduction. A gas chromatography-mass spectrometry was used to identify metabolites. The a* values of steaks decreased (P < 0.05) with display time. MRA was greater (P < 0.05) in the NOE surface compared with the OE surface on days 3 and 6. The KEGG pathway analysis indicated the tricarboxylic acid (TCA) cycle, pentose and glucuronate interconversions, phenylalanine, tyrosine, and tryptophan metabolism were influenced by the oxygen exposure. The decrease in abundance of succinate from days 0 to 6 during retail display aligned with a decline in redness during display. Furthermore, citric acid and gluconic acid were indicated as important metabolites affected by oxygen exposure and retail display based on the variable importance in the projection in the PLS-DA plot. Citric acid was lower in the NOE surface than the OE surface on day 6 of retail display, which could relate to the formation of succinate for extended oxidative stability. Greater alpha-tocopherol (P < 0.05) in the NOE surface supported less oxidative changes compared to the OE surface during retail display. These results indicate the presence of oxygen can influence metabolite profile and promote migration of the metmyoglobin layer from interior to surface.
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Affiliation(s)
- Morgan L Denzer
- Department of Animal Sciences, Oklahoma State University, Stillwater, OK 74078, USA
| | - Morgan Pfeiffer
- Department of Animal Sciences, Oklahoma State University, Stillwater, OK 74078, USA
| | - Gretchen G Mafi
- Department of Animal Sciences, Oklahoma State University, Stillwater, OK 74078, USA
| | - Ranjith Ramanathan
- Department of Animal Sciences, Oklahoma State University, Stillwater, OK 74078, USA
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26
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Liu X, Suo R, Wang H, Liu Y, Ma Q, Mu J, Wang J, Wang W. Differential proteomic analysis using a tandem-mass-tag-based strategy to identify proteins associated with the quality indicators of Penaeus vannamei after high-pressure treatment. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113960] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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27
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Wang Y, Li S, Chen J, Zhu H, Harsh BN, Boler DD, Dilger AC, Shike DW, Suman SP. Supranutritional Supplementation of Vitamin E Influences Myoglobin Post-Translational Modifications in Postmortem Beef Longissimus Lumborum Muscle. MEAT AND MUSCLE BIOLOGY 2022. [DOI: 10.22175/mmb.13541] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
Abstract
Post-translational modifications (PTM) in myoglobin (Mb) can influence fresh meat color stability. Dietary supplementation of vitamin E improves beef color stability by delaying lipid oxidation–induced Mb oxidation and influences proteome profile of postmortem beef skeletal muscles. Nonetheless, the influence of vitamin E on Mb PTM in postmortem beef skeletal muscles has yet to be investigated. Therefore, the objective of the current study was to examine the effect of dietary vitamin E on Mb PTM in postmortem beef longissimus lumborum muscle. Beef longissimus lumborum muscle samples (24 h postmortem) were obtained from the carcasses of 9 vitamin E–supplemented (VITE; 1,000 IU vitamin E diet/heifer·d−1for 89 d) and 9 control (CONT; no supplemental vitamin E) heifers. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis was used to separate Mb from other sarcoplasmic proteins of beef longissimus lumborum muscle. Tandem mass spectrometry identified multiple PTM (phosphorylation, acetylation, 4-hydroxynonenalalkylation, methylation, dimethylation, trimethylation, and carboxymethylation) in the protein bands (17 kDa) representing Mb. The amino acids susceptible to phosphorylation were threonine (T) and tyrosine (Y), whereas lysine (K) residues were prone to other PTM. The same sites of phosphorylation (T34, T67, Y103), carboxymethylation (K77, K78), and 4-hydroxynonenal alkylation (K77, K78, K79) were identified in Mb from CONT and VITE samples, indicating that these PTM were not influenced by the vitamin E supplementation in cattle. Nonetheless, differential occurrence of acetylation, methylation, dimethylation, and trimethylation were identified in Mb from CONT and VITE samples. Overall, a greater number of amino acids were modified in CONT than VITE, suggesting that the supplementation of vitamin E decreased thenumbers of post-translationally modified residues in Mb. Additionally, PTM at K87, K96, K98, and K102 were unique to CONT, whereas PTM at K118 were unique to VITE. These findings suggested that dietary supplementation of vitamin E in beef cattle might protect amino acid residues in Mb—especially those located spatially close to proximal histidine—from undergoing PTM, thereby improving Mb redox stability.
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Affiliation(s)
- Yifei Wang
- University of Kentucky Department of Animal and Food Sciences
| | - Shuting Li
- University of Kentucky Department of Animal and Food Sciences
| | - Jing Chen
- University of Kentucky Proteomics Core Facility
| | - Haining Zhu
- University of Kentucky Proteomics Core Facility
| | - Bailey N. Harsh
- University of Illinois Urbana-Champaign Department of Animal Sciences
| | - Dustin D. Boler
- University of Illinois Urbana-Champaign Department of Animal Sciences
| | - Anna C. Dilger
- University of Illinois Urbana-Champaign Department of Animal Sciences
| | - Daniel W. Shike
- University of Illinois Urbana-Champaign Department of Animal Sciences
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28
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Ahmed RO, Ali A, Al-Tobasei R, Leeds T, Kenney B, Salem M. Weighted Single-Step GWAS Identifies Genes Influencing Fillet Color in Rainbow Trout. Genes (Basel) 2022; 13:genes13081331. [PMID: 35893068 PMCID: PMC9332390 DOI: 10.3390/genes13081331] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2022] [Revised: 07/22/2022] [Accepted: 07/23/2022] [Indexed: 02/04/2023] Open
Abstract
The visual appearance of the fish fillet is a significant determinant of consumers' purchase decisions. Depending on the rainbow trout diet, a uniform bright white or reddish/pink fillet color is desirable. Factors affecting fillet color are complex, ranging from the ability of live fish to accumulate carotenoids in the muscle to preharvest environmental conditions, early postmortem muscle metabolism, and storage conditions. Identifying genetic markers of fillet color is a desirable goal but a challenging task for the aquaculture industry. This study used weighted, single-step GWAS to explore the genetic basis of fillet color variation in rainbow trout. We identified several SNP windows explaining up to 3.5%, 2.5%, and 1.6% of the additive genetic variance for fillet redness, yellowness, and whiteness, respectively. SNPs are located within genes implicated in carotenoid metabolism (β,β-carotene 15,15'-dioxygenase, retinol dehydrogenase) and myoglobin homeostasis (ATP synthase subunit β, mitochondrial (ATP5F1B)). These genes are involved in processes that influence muscle pigmentation and postmortem flesh coloration. Other identified genes are involved in the maintenance of muscle structural integrity (kelch protein 41b (klh41b), collagen α-1(XXVIII) chain (COL28A1), and cathepsin K (CTSK)) and protection against lipid oxidation (peroxiredoxin, superoxide dismutase 2 (SOD2), sestrin-1, Ubiquitin carboxyl-terminal hydrolase-10 (USP10)). A-to-G single-nucleotide polymorphism in β,β-carotene 15,15'-dioxygenase, and USP10 result in isoleucine-to-valine and proline-to-leucine non-synonymous amino acid substitutions, respectively. Our observation confirms that fillet color is a complex trait regulated by many genes involved in carotenoid metabolism, myoglobin homeostasis, protection against lipid oxidation, and maintenance of muscle structural integrity. The significant SNPs identified in this study could be prioritized via genomic selection in breeding programs to improve fillet color in rainbow trout.
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Affiliation(s)
- Ridwan O. Ahmed
- Department of Animal and Avian Sciences, University of Maryland, College Park, MD 20742, USA; (R.O.A.); (A.A.)
| | - Ali Ali
- Department of Animal and Avian Sciences, University of Maryland, College Park, MD 20742, USA; (R.O.A.); (A.A.)
| | - Rafet Al-Tobasei
- Computational Science Program, Middle Tennessee State University, Murfreesboro, TN 37132, USA;
| | - Tim Leeds
- United States Department of Agriculture Kearneysville, National Center for Cool and Cold Water Aquaculture, Agricultural Research Service, Kearneysville, WV 25430, USA;
| | - Brett Kenney
- Division of Animal and Nutritional Sciences, West Virginia University, Morgantown, WV 26506, USA;
| | - Mohamed Salem
- Department of Animal and Avian Sciences, University of Maryland, College Park, MD 20742, USA; (R.O.A.); (A.A.)
- Correspondence:
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29
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Viana FM, Monteiro MLG, Ferrari RG, Mutz YS, Martins IBA, Salim APAA, De Alcantara M, Deliza R, Mano SB, Conte-Junior CA. Multivariate Nature of Fish Freshness Evaluation by Consumers. Foods 2022; 11:foods11142144. [PMID: 35885387 PMCID: PMC9322791 DOI: 10.3390/foods11142144] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 07/15/2022] [Accepted: 07/18/2022] [Indexed: 11/24/2022] Open
Abstract
The aim of the present study was to evaluate the sensory acceptability limit of refrigerated fish through a multivariate approach, involving classic physicochemical and bacteriological indicators and considering different consumer profiles. The results of the survival analysis demonstrated that, in general, consumers still considered the fish to be suitable for purchase (4.128 days of storage), despite being microbiologically unsuitable for consumption. However, the subsequent division of consumers into clusters indicated that women and individuals with high income and education levels tend to reject fish with few days of storage (3.650 days), mainly due to discoloration, despite still being microbiologically suitable for consumption. Thus, these segments present a safer behavior regarding the purchase of fresh fish. The influence of different frequencies of fish consumption and age of consumers on the assessment of fish freshness was not clarified. The responsibility for ensuring safe and healthy products at the point of sale must lie with the producers and distributors. However, improving consumers’ ability to make good choices when buying fresh fish would bring social and economic benefits related to public health and to the seafood industry, because it would enable them to make relevant claims and demand their rights.
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Affiliation(s)
- Fernanda M. Viana
- Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Rio de Janeiro 21949-909, RJ, Brazil; (F.M.V.); (R.G.F.); (Y.S.M.); (C.A.C.-J.)
| | - Maria Lucia G. Monteiro
- Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Rio de Janeiro 21949-909, RJ, Brazil; (F.M.V.); (R.G.F.); (Y.S.M.); (C.A.C.-J.)
- Departamento de Tecnologia de Alimentos, Faculdade de Veterinária, Universidade Federal Fluminense, Rua Vital Brazil Filho, 64, Niterói 24230-340, RJ, Brazil; (A.P.A.A.S.); (S.B.M.)
- Núcleo de Análise de Alimentos (NAL), LADETEC, Universidade Federal do Rio de Janeiro, Av. Horácio Macedo, 1281, Rio de Janeiro 21941-598, RJ, Brazil
- Correspondence:
| | - Rafaela G. Ferrari
- Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Rio de Janeiro 21949-909, RJ, Brazil; (F.M.V.); (R.G.F.); (Y.S.M.); (C.A.C.-J.)
- Núcleo de Análise de Alimentos (NAL), LADETEC, Universidade Federal do Rio de Janeiro, Av. Horácio Macedo, 1281, Rio de Janeiro 21941-598, RJ, Brazil
| | - Yhan S. Mutz
- Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Rio de Janeiro 21949-909, RJ, Brazil; (F.M.V.); (R.G.F.); (Y.S.M.); (C.A.C.-J.)
- Núcleo de Análise de Alimentos (NAL), LADETEC, Universidade Federal do Rio de Janeiro, Av. Horácio Macedo, 1281, Rio de Janeiro 21941-598, RJ, Brazil
| | - Inayara B. A. Martins
- Departamento de Tecnologia de Alimentos, Universidade Federal Rural do Rio de Janeiro, BR 456, km 7, Seropédica 23897-000, RJ, Brazil;
| | - Ana Paula A. A. Salim
- Departamento de Tecnologia de Alimentos, Faculdade de Veterinária, Universidade Federal Fluminense, Rua Vital Brazil Filho, 64, Niterói 24230-340, RJ, Brazil; (A.P.A.A.S.); (S.B.M.)
| | - Marcela De Alcantara
- PDJ-CNPq/Embrapa Agroindústria de Alimentos, Av. das Américas, 29501, Rio de Janeiro 23020-470, RJ, Brazil;
| | - Rosires Deliza
- Embrapa Agroindústria de Alimentos, Av. das Américas, 29501, Rio de Janeiro 23020-470, RJ, Brazil;
| | - Sérgio B. Mano
- Departamento de Tecnologia de Alimentos, Faculdade de Veterinária, Universidade Federal Fluminense, Rua Vital Brazil Filho, 64, Niterói 24230-340, RJ, Brazil; (A.P.A.A.S.); (S.B.M.)
| | - Carlos A. Conte-Junior
- Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Rio de Janeiro 21949-909, RJ, Brazil; (F.M.V.); (R.G.F.); (Y.S.M.); (C.A.C.-J.)
- Departamento de Tecnologia de Alimentos, Faculdade de Veterinária, Universidade Federal Fluminense, Rua Vital Brazil Filho, 64, Niterói 24230-340, RJ, Brazil; (A.P.A.A.S.); (S.B.M.)
- Núcleo de Análise de Alimentos (NAL), LADETEC, Universidade Federal do Rio de Janeiro, Av. Horácio Macedo, 1281, Rio de Janeiro 21941-598, RJ, Brazil
- Instituto Nacional de Controle de Qualidade em Saúde, Fundação Oswaldo Cruz, Av. Brasil, 4365, Rio de Janeiro 21040-900, RJ, Brazil
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Cooper JV, Suman SP, Burdick KS, Sutovsky P, Lonergan SM, Lorenzen CL. Color attributes and myoglobin chemistry exhibit relationships with tenderness and calpain-1 abundance in postmortem Longissimus lumborum muscles from Holstein heifers. Meat Sci 2022; 189:108824. [PMID: 35472686 DOI: 10.1016/j.meatsci.2022.108824] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2022] [Revised: 04/04/2022] [Accepted: 04/06/2022] [Indexed: 11/21/2022]
Abstract
The objective of this study was to determine the extent that myoglobin and beef color are associated with calpain-1 relative abundance relative and tenderness. Longissimus lumborum (LL) samples from the left side of Holstein beef carcasses (n = 31) were collected immediately post-evisceration for 0 h analyses. At 48 h postmortem six steaks were removed from the right side of each carcass for analyses at 48 and 336 h postmortem. Myoglobin concentrations resulted in negative correlations (P < 0.05) to Warner-Bratzler shear force (WBSF) values at 336 h postmortem. L*, a*, and b* values at 48 h resulted in positive correlations (P < 0.05) with WBSF values at 48 and 336 h. Values for b* at 336 h had positive correlations with calpain-1 concentration at 0 and 336 h. Data from this study indicate a potential relationship between myoglobin concentration and meat color with tenderness aspects and calpain-1 relative abundance.
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Affiliation(s)
- Jade V Cooper
- Division of Animal Science, University of Missouri, Columbia, MO 65211, United States
| | - Surendranath P Suman
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, United States
| | - Katelyn S Burdick
- Division of Animal Science, University of Missouri, Columbia, MO 65211, United States
| | - Peter Sutovsky
- Division of Animal Science, University of Missouri, Columbia, MO 65211, United States
| | - Steven M Lonergan
- Department of Animal Science, Iowa State University, Ames, IA 50011, United States
| | - Carol L Lorenzen
- Division of Animal Science, University of Missouri, Columbia, MO 65211, United States.
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31
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Ractopamine-induced remodeling in the mitochondrial proteome of postmortem longissimus lumborum muscle from feedlot steers. Livest Sci 2022. [DOI: 10.1016/j.livsci.2022.104923] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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32
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dos Santos EA, Ribeiro AEC, Barcelos TT, da Rocha Neves GA, Monteiro MLG, Mársico ET, Caliari M, Soares Júnior MS. Shelf life of sodium-reduced ready-to-eat fish product made with by-products from fish and fruit processing subjected to high-intensity ultrasound. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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33
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Santos EA, Evangelista ZR, Bueno JA, Monteiro MLG, Mársico ET, Bataus LA, Fernandes KF, Caliari M, Soares Soares Júnior M. Effects of ultrasound assisted emulsification on overall quality of reduced‐sodium 'spam‐like' products elaborated with tilapia filleting by‐products. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16726] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Elaine Alves Santos
- Instituto Federal do Triangulo Mineiro (IFTM) Campus Uberlândia, Uberlândia‐38400‐970 Brasil
| | - Zeuxis Rosa Evangelista
- Escola de Agronomia Universidade Federal de Goiás (UFG) Av. Esperança, s/n, Setor Samambaia‐ 74690‐900 Goiânia, Goiás Brasil
| | - Joyce Alves Bueno
- Escola de Agronomia Universidade Federal de Goiás (UFG) Av. Esperança, s/n, Setor Samambaia‐ 74690‐900 Goiânia, Goiás Brasil
| | | | - Eliane Teixeira Mársico
- Departamento de Tecnologia de Alimentos Universidade Federal Fluminense (UFF) Rio de Janeiro 24220‐000 Brasil
| | - Luís Artur Bataus
- Instituto de Ciências Biológicas Universidade Federal de Goiás (UFG) Av. Esperança, s/n, Setor Samambaia‐74690‐900 Goiânia, Goiás Brasil
| | - Kátia Flávia Fernandes
- Instituto de Ciências Biológicas Universidade Federal de Goiás (UFG) Av. Esperança, s/n, Setor Samambaia‐74690‐900 Goiânia, Goiás Brasil
| | - Márcio Caliari
- Escola de Agronomia Universidade Federal de Goiás (UFG) Av. Esperança, s/n, Setor Samambaia‐ 74690‐900 Goiânia, Goiás Brasil
| | - Manoel Soares Soares Júnior
- Escola de Agronomia Universidade Federal de Goiás (UFG) Av. Esperança, s/n, Setor Samambaia‐ 74690‐900 Goiânia, Goiás Brasil
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34
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Samuelsson LM, Smolenski G, Boggs I, Choe J, Farouk MM, Brad Kim YH. Metabolomic and proteomic characterisation of aged and packaged lamb loins with different colour stability. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104639] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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35
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Salim A, Ferrari R, Monteiro M, Mano S. Effect of different feeding systems on color of longissimus muscle from Bos cattle: A systematic review and meta-analysis. Meat Sci 2022; 192:108871. [DOI: 10.1016/j.meatsci.2022.108871] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2022] [Revised: 05/24/2022] [Accepted: 05/26/2022] [Indexed: 11/15/2022]
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36
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Banerjee R, Maheswarappa NB, Mohan K, Biswas S, Batabyal S. Proteomic Technologies and their Application for Ensuring Meat Quality,
Safety and Authenticity. CURR PROTEOMICS 2022. [DOI: 10.2174/1570164618666210114113306] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
:
Proteomic tools were extensively used to understand the relationship between muscle
proteome and conversion of muscle to meat, post-mortem proteolysis, meat texture, and variation
in meat color. Developments in proteomic tools have also resulted in their application for addressing
the safety and authenticity issues including meat species identification, detection of animal byproducts,
non-meat ingredients and tissues in meat products, traceability, identification of genetically
modified ingredients, chemical residues and other harmful substances. Proteomic tools are also
being used in some of the potential areas like understanding the effect of animal transportation,
stunning, slaughter stress, halal authentication and issues related to animal welfare. Emerging advances
in proteomic and peptidomic technologies and their application in traceability, meat microbiology,
safety and authentication are taking a major stride as an interesting and complementary alternative
to DNA-based methods currently in use. Future research in meat science need to be
linked to emerging metabolomic, lipidomic and other omic technologies for ensuring integrated
meat quality and safety management. In this paper, a comprehensive overview of the use of proteomics
for the assessment of quality and safety in the meat value chain and their potential application
is discussed.
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Affiliation(s)
- Rituparna Banerjee
- ICAR-National Research Centre on Meat, Chengicherla, Hyderabad, 500092, India
| | | | - Kiran Mohan
- Department of Livestock Products
Technology, Veterinary College, KVAFSU, Bidar, Karnataka 585401, India
| | - Subhasish Biswas
- Department of Livestock Products
Technology, West Bengal University of Animal and Fishery Sciences, Kolkata700037, India
| | - Subhasish Batabyal
- Department of Veterinary
Biochemistry, West Bengal University of Animal and Fishery Sciences, Kolkata700037, India
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37
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Antonelo DS, Gómez JF, Silva SL, Beline M, Zhang X, Wang Y, Pavan B, Koulicoff LA, Rosa AF, Goulart RS, Li S, Gerrard DE, Suman SP, Wes Schilling M, Balieiro JC. Proteome basis for the biological variations in color and tenderness of longissimus thoracis muscle from beef cattle differing in growth rate and feeding regime. Food Res Int 2022; 153:110947. [DOI: 10.1016/j.foodres.2022.110947] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2021] [Revised: 01/05/2022] [Accepted: 01/06/2022] [Indexed: 12/31/2022]
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YAN Z, LI W, HU R, MA Q, LU Z. Quantitative proteomic comparison of protein differences in different parts of yak meat. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.62020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- Zhongxin YAN
- Northwest A & F University, China; Qinghai University, China; Key Laboratory of Plateau Grazing Animal Nutrition and Feed Science of Qinghai Province, China
| | - Wei LI
- Qinghai University, China
| | | | - Qingmei MA
- Animal Husbandry and Veterinary Medicine Station of Haiyan County, China
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39
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Hasan MDM, Rashid MU, Suman SP, Perreault H, Paliwal J, Rodas-González A. Tandem Mass Tag Labeling-Based Analysis to Characterize Muscle-Specific Proteome Changes during Postmortem Aging of Bison Longissimus Lumborum and Psoas Major Muscles. MEAT AND MUSCLE BIOLOGY 2021. [DOI: 10.22175/mmb.13055] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
The objective of the study was to examine the variations in sarcoplasmic proteomes of bison longissimus lumborum (LL) and psoas major (PM) muscles during postmortem aging utilizing tandem mass tag (TMT) isobaric labeling coupled with liquid chromatography mass-spectrometry (LC-MS/MS) for the categorization of muscles with muscle-specific inherent color stability. A total of 576 proteins were identified (P < 0.05) in both bison LL and PM muscles, where 97 proteins were identified as differentially abundant (fold change > 1.5, P < 0.05) from the three comparisons between muscles during postmortem aging periods (PM vs LL at 2 d, 7 d and 14 d). Among those proteins, the most important protein groups based on functions are related to electron transport chain (ETC) or oxidative phosphorylation, tricarboxylic acid cycle (TCA), ATP transport, carbohydrate metabolism, fatty acid oxidation, chaperones, oxygen transport, muscle contraction, calcium signaling, and protein synthesis. In PM, most of the proteins from ETC, TCA cycle, fatty acid oxidation, ATP and oxygen transport, and muscle contraction were more abundant or exhibited increased expression during aging compared to LL. On the other hand, the proteins involved in carbohydrate metabolism, chaperone function and protein synthesis mostly exhibited decreased expression in PM muscle relative to LL. These results clearly demonstrate that the proteins associated with oxidative metabolism showed increased expression in PM muscles. This indicates that oxidative damage or subsequent color deterioration resulted in bison PM muscles being attacked by the reactive oxygen species produced during those metabolic process. In contrast, proteins involved in glycolysis and chaperone activity exhibited a decrease in expression in bison PM muscles, resulting decline in color stability compared with LL. Because glycolytic enzymes and chaperones maintain oxidative and/or color stability by producing reducing equivalents in glycolytic pathway and with the protein folding ability of chaperones, respectively in LL muscles.
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40
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Gao X, Zhao D, Wang L, Cui Y, Wang S, Lv M, Zang F, Dai R. Proteomic Changes in Sarcoplasmic and Myofibrillar Proteins Associated with Color Stability of Ovine Muscle during Post-Mortem Storage. Foods 2021; 10:foods10122989. [PMID: 34945539 PMCID: PMC8700786 DOI: 10.3390/foods10122989] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2021] [Revised: 11/27/2021] [Accepted: 12/01/2021] [Indexed: 12/23/2022] Open
Abstract
The objective of this study was to investigate the proteomic characteristics for the sarcoplasmic and myofibrillar proteomes of M. longissimus lumborum (LL) and M. psoasmajor (PM) from Small-tailed Han Sheep. During post-mortem storage periods (1, 3, and 5 days), proteome analysis was applied to elucidate sarcoplasmic and myofibrillar protein changes in skeletal muscles with different color stability. Proteomic results revealed that the identified differentially abundant proteins were glycolytic enzymes, energy metabolism enzymes, chaperone proteins, and structural proteins. Through Pearson’s correlation analysis, a few of those identified proteins (Pyruvate kinase, Adenylate kinase isoenzyme 1, Creatine kinase M-type, and Carbonic anhydrase 3) were closely correlated to representative meat color parameters. Besides, bioinformatics analysis of differentially abundant proteins revealed that the proteins mainly participated in glycolysis and energy metabolism pathways. Some of these proteins may have the potential probability to be predictors of meat discoloration during post-mortem storage. Within the insight of proteomics, these results accumulated some basic theoretical understanding of the molecular mechanisms of meat discoloration.
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Affiliation(s)
- Xiaoguang Gao
- College of Food Science and Biology, Hebei University of Science and Technology, No. 26 Yuxiang Street, Yuhua District, Shijiazhuang 050000, China; (X.G.); (D.Z.); (L.W.); (Y.C.); (S.W.); (M.L.); (F.Z.)
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China
| | - Dandan Zhao
- College of Food Science and Biology, Hebei University of Science and Technology, No. 26 Yuxiang Street, Yuhua District, Shijiazhuang 050000, China; (X.G.); (D.Z.); (L.W.); (Y.C.); (S.W.); (M.L.); (F.Z.)
| | - Lin Wang
- College of Food Science and Biology, Hebei University of Science and Technology, No. 26 Yuxiang Street, Yuhua District, Shijiazhuang 050000, China; (X.G.); (D.Z.); (L.W.); (Y.C.); (S.W.); (M.L.); (F.Z.)
| | - Yue Cui
- College of Food Science and Biology, Hebei University of Science and Technology, No. 26 Yuxiang Street, Yuhua District, Shijiazhuang 050000, China; (X.G.); (D.Z.); (L.W.); (Y.C.); (S.W.); (M.L.); (F.Z.)
| | - Shijie Wang
- College of Food Science and Biology, Hebei University of Science and Technology, No. 26 Yuxiang Street, Yuhua District, Shijiazhuang 050000, China; (X.G.); (D.Z.); (L.W.); (Y.C.); (S.W.); (M.L.); (F.Z.)
| | - Meng Lv
- College of Food Science and Biology, Hebei University of Science and Technology, No. 26 Yuxiang Street, Yuhua District, Shijiazhuang 050000, China; (X.G.); (D.Z.); (L.W.); (Y.C.); (S.W.); (M.L.); (F.Z.)
| | - Fangbo Zang
- College of Food Science and Biology, Hebei University of Science and Technology, No. 26 Yuxiang Street, Yuhua District, Shijiazhuang 050000, China; (X.G.); (D.Z.); (L.W.); (Y.C.); (S.W.); (M.L.); (F.Z.)
| | - Ruitong Dai
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China
- Correspondence: ; Tel.: +86-010-62737547
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41
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Ferrinho AM, de Moura GV, Martins TDS, Muñoz J, Mueller LF, Garbossa PLM, de Amorim TR, Gemelli JL, Fuzikawa IHDS, Prado C, da Silveira JC, Poleti MD, Baldi F, Pereira AS. Rubia Gallega x Nelore crossbred cattle improve beef tenderness through changes in protein abundance and gene expression. Livest Sci 2021. [DOI: 10.1016/j.livsci.2021.104634] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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42
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dos Santos EA, Ribeiro AEC, Oliveira AR, Monteiro MLG, Mársico ET, Morgano M, Caliari M, Soares Júnior MS. Sodium reduction in “spam-like” product elaborated with mechanically separated tilapia meat. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111676] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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43
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King DA, Shackelford SD, Cushman RA, Wheeler TL. Extended Aging and Marbling Class Effects on Color Stability of Beef Longissimus lumborum, Gluteus medius, and Biceps femoris Steaks. MEAT AND MUSCLE BIOLOGY 2021. [DOI: 10.22175/mmb.11139] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
Postmortem aging improves palatability of various muscles, especially those from lower quality grades. This study evaluated postmortem aging and marbling class effects on the color stability of longissimus lumborum, gluteus medius, and biceps femoris steaks. Carcasses were selected at grading to have Lower Small (Small00 to Small50; n = 50) or Upper Slight (Slight50 to Slight90; n = 50) marbling scores. Strip loin and top sirloin subprimals from each carcass side were assigned to aging treatments (14, 21, 28, or 35 d) in an incomplete block arrangement. After aging, subprimals were cut into longissimus lumborum, gluteus medius, and biceps femoris steaks, respectively. Steaks were placed in a simulated retail display for 11 d. Changes in redness (a* and hue angle) were much slower and less extensive (P < 0.001) in longissimus lumborum steaks than in gluteus medius steaks, which had slightly slower and less extensive (P < 0.01) redness changes than biceps femoris. Increasing aging time increased (P < 0.001) the rate and extent of overall color change (ΔE) during simulated retail display. Steaks from Lower Small carcasses had higher (P < 0.01) L* values than steaks from Upper Slight carcasses at 14, 28, and 35 d postmortem. In steaks from Upper Slight carcasses, L* values were lower (P < 0.01) in steaks aged for 28 d compared to other aging times. In steaks from Lower Small carcasses, L* values were highest (P < 0.001) when aged for 14 d. Increased aging time generally decreased (P < 0.05) a*, b*, and chroma values. However, within each aging time, only b* values of steaks aged for 35 d differed (P = 0.01) with regard to marbling class. Results indicate that increasing aging time decreased color life of beef muscles, and that marbling class had minimal impact on lean color stability.
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Impact of Extraction Method on the Detection of Quality Biomarkers in Normal vs. DFD Meat. Foods 2021; 10:foods10051097. [PMID: 34063396 PMCID: PMC8156798 DOI: 10.3390/foods10051097] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2021] [Revised: 04/20/2021] [Accepted: 05/13/2021] [Indexed: 11/17/2022] Open
Abstract
The objective of this work was to demonstrate how the extraction method affects the reliability of biomarker detection and how this detection depends on the biomarker location within the cell compartment. Different extraction methods were used to study the sarcoplasmic and myofibrillar fractions of the Longissimus thoracis et lumborum muscle of young bulls of the Asturiana de los Valles breed in two quality grades, standard (Control) or dark, firm, and dry (DFD) meat. Protein extractability and the expression of some of the main meat quality biomarkers—oxidative status (lipoperoxidation (LPO) and catalase activity (CAT)), proteome (SDS-PAGE electrophoretic pattern), and cell stress protein (Hsp70)—were analyzed. In the sarcoplasmic fraction, buffers containing Triton X-100 showed significantly higher protein extractability, LPO, and higher intensity of high-molecular-weight protein bands, whereas the TES buffer was more sensitive to distinguishing differences in the protein pattern between the Control and DFD meat. In the myofibrillar fraction, samples extracted with the lysis buffer showed significantly higher protein extractability, whereas samples extracted with the non-denaturing buffer showed higher results for LPO, CAT, and Hsp70, and higher-intensity bands in the electrophoretic pattern. These findings highlight the need for the careful selection of the extraction method used to analyze the different biomarkers considering their cellular location to adapt the extractive process.
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45
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Wang Y, Li S, Rentfrow G, Chen J, Zhu H, Suman SP. Myoglobin Post-Translational Modifications Influence Color Stability of Beef Longissimus Lumborum. MEAT AND MUSCLE BIOLOGY 2021. [DOI: 10.22175/mmb.11689] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
Post-translational modifications (PTM) of proteins play critical roles in biological processes. PTM of muscle proteins influence meat quality. Nonetheless, myoglobin (Mb) PTM and their impact on fresh beef color stability have not been characterized yet. Therefore, our objectives were to identify Mb PTM in beef longissimus lumborum muscle during postmortem aging and to characterize their influence on color stability. The longissimus lumborum muscles from 9 (n = 9) beef carcasses (24 h postmortem) were subjected to wet aging for 0, 7, 14, and 21 d. At the end of each wet-aging period, steaks were fabricated. One steak for analyses of PTM was immediately frozen at −80°C, whereas other steaks were assigned to refrigerated storage in the darkness under aerobic packaging. Instrumental color and biochemical attributes were evaluated on day 0, 3, or 6 of storage. Mb PTM were analyzed using two-dimensional electrophoresis and tandem mass spectrometry. Surface redness (a* value), color stability, and Mb concentration decreased (P < 0.05) upon aging. Gel image analyses identified 6 Mb spots with similar molecular weight (17 kDa) but different isoelectric pH. Tandem mass spectrometry identified multiple PTM (phosphorylation, methylation, carboxymethylation, acetylation, and 4-hydroxynonenal alkylation) in these 6 isoforms. The amino acids susceptible to phosphorylation were serine (S), threonine (T), and tyrosine, whereas other PTM were detected in lysine (K), arginine (R), and histidine residues. Additionally, distal histidine (position 64), critical to heme stability, was found to be alkylated. Overall, Mb PTM increased with aging. The aging-induced PTM, especially those occurring close to hydrophobic heme pocket, could disrupt Mb tertiary structure, influence heme affinity, and compromise oxygen binding capacity, leading to decreased color stability of fresh beef. Furthermore, PTM at K45, K47, and K87 were unique to Mb from non-aged beef, whereas PTM at R31, T51, K96, K98, S121, R139, and K147 were unique to Mb from aged counterparts, indicating that these Mb PTM could be used as novel biomarkers for fresh beef color stability.
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Affiliation(s)
- Yifei Wang
- University of Kentucky Department of Animal and Food Sciences
| | - Shuting Li
- University of Kentucky Department of Animal and Food Sciences
| | - Gregg Rentfrow
- University of Kentucky Department of Animal and Food Sciences
| | - Jing Chen
- University of Kentucky Proteomics Core Facility
| | - Haining Zhu
- University of Kentucky Proteomics Core Facility
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da Silva Frasao B, Lima Dos Santos Rosario AI, Leal Rodrigues B, Abreu Bitti H, Diogo Baltar J, Nogueira RI, Pereira da Costa M, Conte-Junior CA. Impact of juçara (Euterpe edulis) fruit waste extracts on the quality of conventional and antibiotic-free broiler meat. Poult Sci 2021; 100:101232. [PMID: 34225206 PMCID: PMC8260869 DOI: 10.1016/j.psj.2021.101232] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2020] [Revised: 03/29/2021] [Accepted: 04/24/2021] [Indexed: 11/21/2022] Open
Abstract
Juçara (Euterpe edulis) is a native Brazilian palm tree from the Atlantic Forest, whose fruit-processing waste can present high concentration of antioxidant compounds. This research was assessed to determine the antioxidant potential of juçara waste extracts aiming to reduce the lipid and protein oxidation processes on conventional and antibiotic-free broiler meat throughout 9 d during refrigerated storage. The juçara waste extracts were obtained by microwave-assisted extraction. Two different extracts were tested based on the optimum point obtained when checking total phenolic (TPC) contents (Extract P) and antioxidant activity (Extract A) based on a previous study. The treatments using conventional and antibiotic-free broiler meat included: chicken patties without antioxidant addition (AFBNC and CBNC), with synthetic antioxidant (BHT) (AFBPC and CBPC), with Extract P (AFBEP and CBEP) and with Extract A (AFBEA and CBEA), totaling 8 treatments. Antioxidant activity of extracts along with TPC, flavonoid, anthocyanin, and tannin contents of extracts and patties were assessed. Proximate composition, fatty acid profile, lipid and protein oxidation process, and instrumental color were analyzed in patty treatments. Although both extracts had similar content of TPC and tannin, extract A presented the highest anthocyanin, while extract P exhibited the highest flavonoid. While extract A exhibited the highest antioxidant activity, extract P was highly influential in the stability of lipid oxidative degradation in both types of broiler meat (AFBEP and CBEP), and as successful as BHT (AFBPC and CBPC). In addition, extract P was also able to stabilize protein oxidation in conventional broiler meat (CBEP) from the third day, until the end of the storage period. Therefore, the fruit waste extract P of juçara can be a promising source of natural antioxidants to prevent the oxidative process in conventional and antibiotic-free broiler meat.
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Affiliation(s)
- Beatriz da Silva Frasao
- Centro Laboratorial Analítico, Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói, RJ, 24230-340, Brazil
| | - Anisio Iuri Lima Dos Santos Rosario
- Laboratório de Inspeção e Tecnologia de Leite e Derivados (LAITLACTEOS), Federal University of Bahia (UFBA), Salvador, BA, 40170-110, Brazil; Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói, RJ, 24220-000, Brazil; Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, 21941-598, Brazil
| | - Bruna Leal Rodrigues
- Centro Laboratorial Analítico, Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói, RJ, 24230-340, Brazil
| | - Hariadyne Abreu Bitti
- Centro Laboratorial Analítico, Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói, RJ, 24230-340, Brazil
| | - Jéssica Diogo Baltar
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, 21941-909, Brazil
| | - Regina Isabel Nogueira
- Embrapa Food Technology, Brazilian Agricultural Research Corporation, Rio de Janeiro, Brazil
| | - Marion Pereira da Costa
- Laboratório de Inspeção e Tecnologia de Leite e Derivados (LAITLACTEOS), Federal University of Bahia (UFBA), Salvador, BA, 40170-110, Brazil.
| | - Carlos Adam Conte-Junior
- Centro Laboratorial Analítico, Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói, RJ, 24230-340, Brazil; Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói, RJ, 24220-000, Brazil; Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, 21941-909, Brazil; Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, 21941-598, Brazil; Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, 21941-909, Brazil; Graduate Program in Sanitary Surveillance (PPGVS), National Institute of Health Quality Control (INCQS), Oswaldo Cruz Foundation (FIOCRUZ), Rio de Janeiro, RJ, 21040-900, Brazil; Graduate Program in Chemistry (PGQu), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, 21941-909, Brazil
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47
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Zuber EA, Outhouse AC, Helm ET, Gabler NK, Prusa KJ, Steadham EM, Huff-Lonergan EJ, Lonergan SM. Contribution of Early-Postmortem Proteome and Metabolome to Ultimate pH and Pork Quality. MEAT AND MUSCLE BIOLOGY 2021. [DOI: 10.22175/mmb.11709] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
This study's objectives were to identify how subtle differences in ultimate pH relate to differences in pork quality and to understand how early-postmortem glycolysis contributes to variation in ultimate pH. The hypothesis was that elements in early-postmortem longissimus thoracis et lumborum proteome and metabolome could be used to predict quality defects associated with pH decline. Temperature and pH of the longissimus thoracis et lumborum were measured at 45 min, 24 h, and 14 d postmortem. Quality measurements were made after 14 d of aging. Groups were classified as normal pH (NpH; x̄ = 5 . 59 [5.53–5.67]; NpH, n = 10) and low pH (LpH; x̄ = 5 . 42 [5.38–5.45]; LpH, n = 10) at 14 d postmortem. Metabolites from 45 min postmortem were identified using GC-MS. Relative differences between proteins were quantified with two-dimensional difference in gel electrophoreses, and spots were identified with MALDI-MS. Western blot analyses were used to measure phosphofructokinase, peroxiredoxin-2, and reduced and non-reduced adenosine monophosphate deaminase-2 at 45 min and 14 d postmortem. Ultimate pH classification did not affect 45-min-postmortem pH (P = 0.64); 14-d pH was different between groups (P < 0.01). NpH had less purge loss (P < 0.01), was darker (P < 0.01), had lower star probe (P < 0.01), and had less intact day-7 desmin (P = 0.02). More pyruvate (P = 0.01) and less lactate (P = 0.09) was observed in NpH, along with more soluble lactate dehydrogenase (P = 0.03) and pyruvate kinase (P < 0.10). These observations indicate that differences in enzyme abundance or solubility may produce more pyruvate and less lactate. Fructose 6-phosphate was more abundant (P = 0.08) in the LpH group, indicating that phosphofructokinase may be involved in glycolytic differences. Furthermore, greater abundance of heat shock proteins, peroxiredoxin-2 (P = 0.02), and malate (P = 0.01) early postmortem all suggest differences in mitochondrial function and oxidative stability that contribute to quality differences. These results show that even subtle changes in ultimate pH can influence pork quality. The proteome and metabolome at 45 min postmortem are associated with variation in the extent of pH decline.
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Affiliation(s)
| | | | - Emma T. Helm
- Iowa State University Department of Animal Science
| | | | - Kenneth J. Prusa
- Iowa State University Department of Food Science and Human Nutrition
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48
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Hasan MM, Sood V, Erkinbaev C, Paliwal J, Suman S, Rodas-Gonzalez A. Principal component analysis of lipid and protein oxidation products and their impact on color stability in bison longissimus lumborum and psoas major muscles. Meat Sci 2021; 178:108523. [PMID: 33895432 DOI: 10.1016/j.meatsci.2021.108523] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2020] [Revised: 03/08/2021] [Accepted: 04/12/2021] [Indexed: 11/24/2022]
Abstract
The study aims were to compare lipid (malondialdehyde [MDA], 4-hydroxy-2-nonenal [HNE]) and protein (carbonyl content [CAR]) oxidation products between two bison muscles (longissimus lumborum [LL] and psoas major [PM]) at different aging and retail display time and determine their influence on muscle color stability. Regardless of the aging and retail display time, LL showed greater redness (a* value; P = 0.04) and lower surface discoloration (P < 0.01) than PM as well as LL exhibited lower MDA, HNE, and CAR content compared to PM (P < 0.05). In both muscles, MDA showed the highest correlation to a* (r = -0.78; P < 0.01) and discoloration (rs = 0.82; P < 0.01) scores, particularly in PM muscle compared to LL muscle. In conclusion, the principal component analysis revealed 4 distinct color deterioration clusters within steaks displayed at d 4 according to the muscle and aging time, and MDA critically influences color deterioration patterns in bison muscles.
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Affiliation(s)
- Md Mahmudul Hasan
- Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
| | - Vipasha Sood
- Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
| | - Chyngyz Erkinbaev
- Biosystems Engineering, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
| | - Jitendra Paliwal
- Biosystems Engineering, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
| | - Surendranath Suman
- Animal and Food Sciences, University of Kentucky, Lexington, KY 40546-0215, United States
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49
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Zequan X, Yonggang S, Guangjuan L, Shijun X, Li Z, Mingrui Z, Yanli X, Zirong W. Proteomics analysis as an approach to understand the formation of pale, soft, and exudative (PSE) pork. Meat Sci 2021; 177:108353. [PMID: 33721680 DOI: 10.1016/j.meatsci.2020.108353] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2020] [Revised: 09/12/2020] [Accepted: 10/19/2020] [Indexed: 11/16/2022]
Abstract
We investigated ten pale, soft, and exudative (PSE), and ten normal meat samples from pig carcasses. The meat quality at 0, 5, 12, and 24 h post-mortem and the key enzyme activities at 0 and 24 h post-mortem were determined. We selected three PSE and three normal samples for proteomics analysis at 0 h and 24 h post-mortem. No remarkable differences in pyruvate kinase (PK) and lactate dehydrogenase (LDH) activity were observed between samples at 0 h post-mortem; however, creatine kinase (CK) activity was significantly higher in PSE meat. Hexokinase (HK) activity in PSE samples was higher than that in normal samples at 24 h post-mortem. Bioinformatics analysis of the proteome showed that PSE was related to glycolysis, TCA cycle, oxidative phosphorylation, muscle tissue structure, signal transduction, and molecular chaperones. This research found that proteins such as troponin T slow skeletal muscle isoform X, GADPH, L-lactate dehydrogenase A chain, and gamma-enolase isoform X1 might be responsible for PSE.
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Affiliation(s)
- Xu Zequan
- College of Food Science and Pharmaceutics, Xinjiang Agricultural University, Xinjiang, China; Tecon Biology Ltd, Xinjiang, China
| | - Shao Yonggang
- College of Animal Science, Xinjiang Agricultural University, Xinjiang, China
| | - Liu Guangjuan
- College of Food Science and Pharmaceutics, Xinjiang Agricultural University, Xinjiang, China
| | - Xing Shijun
- College of Food Science and Pharmaceutics, Xinjiang Agricultural University, Xinjiang, China
| | - Zhang Li
- College of Food Science and Pharmaceutics, Xinjiang Agricultural University, Xinjiang, China
| | - Zhu Mingrui
- College of Food Science and Pharmaceutics, Xinjiang Agricultural University, Xinjiang, China
| | - Xu Yanli
- College of Food Science and Pharmaceutics, Xinjiang Agricultural University, Xinjiang, China
| | - Wang Zirong
- College of Food Science and Pharmaceutics, Xinjiang Agricultural University, Xinjiang, China.
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50
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Agbeniga B, Webb EC. Color Attributes and Glycolytic Energy Metabolites of Meat From Light and Heavy Bovine Feedlot Carcasses Stimulated With Low-Voltage Electricity. MEAT AND MUSCLE BIOLOGY 2021. [DOI: 10.22175/mmb.9493] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
This study investigates the influence of timing and duration of low-voltage electrical stimulation (ES) as well as carcass weight, which are important factors affecting muscle glycolysis and meat color attributes. Longissimus samples from 147 cattle, representative of typical South African feedlot cattle, were assigned to 10 treatment groups according to the combination of carcass weight (small or heavy), time of ES (early [7 min] or late [45 min] postmortem), and duration of ES (30 or 60 s). Early ES and longer ES duration (60 s) produced the highest (P < 0.05) meat lightness (L*). The combination of early ES and heavier carcasses produced the highest (P < 0.05) chroma (C*) 2 d postmortem (butchery period). These results were corroborated by the energy metabolites, such that early stimulation produced the highest amount (P < 0.05) of muscle lactate, glucose, and glucose-6-phosphate, as well as the lowest glycogen, creatine phosphate, and adenosine triphosphate early postmortem. This shows that the application of low-voltage ES on heavier carcass is advantageous in terms of meat color, but the advantages diminish as ageing progressed from 2 to 14 d postmortem.
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Affiliation(s)
- Babatunde Agbeniga
- University of Pretoria Department of Animal Sciences, Production Animal Physiology and Meat Sciences
| | - Edward C. Webb
- University of Pretoria Department of Animal Sciences, Production Animal Physiology and Meat Sciences
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