A Proteomic Study for the Discovery of Beef Tenderness Biomarkers and Prediction of Warner–Bratzler Shear Force Measured on Longissimus thoracis Muscles of Young Limousin-Sired Bulls

Abstract

Beef tenderness is of central importance in determining consumers’ overall liking. To better understand the underlying mechanisms of tenderness and be able to predict it, this study aimed to apply a proteomics approach on the Longissimus thoracis (LT) muscle of young Limousin-sired bulls to identify candidate protein biomarkers. A total of 34 proteins showed differential abundance between the tender and tough groups. These proteins belong to biological pathways related to muscle structure, energy metabolism, heat shock proteins, response to oxidative stress, and apoptosis. Twenty-three putative protein biomarkers or their isoforms had previously been identified as beef tenderness biomarkers, while eleven were novel. Using regression analysis to predict shear force values, MYOZ3 (Myozenin 3), BIN1 (Bridging Integrator-1), and OGN (Mimecan) were the major proteins retained in the regression model, together explaining 79% of the variability. The results of this study confirmed the existing knowledge but also offered new insights enriching the previous biomarkers of tenderness proposed for Longissimus muscle.

Effect of Supplementation With Selenium-Yeast on Muscle Antioxidant Activity, Meat Quality, Fatty Acids and Amino Acids in Goats

“…In addition, adenylosuccinate lyase (ADSL) plays a key role in the formation of umami substances. Interestingly, muscle tenderness can be affected by cellular antioxidants, and ADSL has been previously identified as a putative biomarker of tenderness, being positively correlated with beef tenderness (64). In the current study, SY improved UAA in the LD muscle of goats.…”

The Changes Occurring in Proteins during Processing and Storage of Fermented Meat Products and Their Regulation by Lactic Acid Bacteria

“…Based on proteomics, Zhu et al [ 47 ] found that tenderness is closely related to muscle structure, energy metabolism, heat shock protein, oxidative stress response, and apoptosis-related pathways. Thus, moderate protein degradation can improve meat tenderness, whereas excessive oxidation can reduce it.…”

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“…Another proteomics approach was proposed by Zhu et al, who were looking for biomarkers of tenderness on Irish cattle, based on nano-LC-Q-Orbitrap-MS analysis. 95 The bioinformatics analysis make use of proteomic resources such as the Bos taurus database for LC-MS/MS raw files aligned, ProteINSIDE and STRING web service databases for Gene Ontology analyses, and evaluation of protein−protein interactions, respectively.…”

“…Spectral fingerprints of proteins and their secondary structures were obtained using MALDI-TOF-MS and Attenuated Total Reflectance - Fourier Transform Infrared (ATR-FTIR) spectroscopy, respectively. Another proteomics approach was proposed by Zhu et al, who were looking for biomarkers of tenderness on Irish cattle, based on nano-LC-Q-Orbitrap-MS analysis . The bioinformatics analysis make use of proteomic resources such as the Bos taurus database for LC-MS/MS raw files aligned, ProteINSIDE and STRING web service databases for Gene Ontology analyses, and evaluation of protein–protein interactions, respectively.…”