Identification of biomarkers of meat tenderisation and its use for early classification of Asturian beef into fast and late tenderising meat

Abstract

Early monitoring (within 24 h after slaughter) of selected biomarkers in LD muscle allowed accurate prediction of ultimate meat toughness and could be used in the meat industry as a tool for early classification of beef into fast and late tenderising meat.

Protein profile and physicochemical characteristics of meat of lambs fed diets supplemented with rapeseed oil, fish oil, carnosic acid, and different chemical forms of selenium

“…However, a significantly higher content of PGM was measured in drip loss from meat of lambs fed with SeY (Table 3). Many studies have shown that sarcoplasmic proteins appeared as indicators of meat ageing and as biomarkers of some quality attributes, tenderness in particular (Di Luca et al, 2011;Sierra et al, 2012;Ouali et al, 2013;Bowker et al, 2014;Marino et al, 2014;Picard et al, 2015). These proteins include GAPDH, a, b, c -means with different superscripts in the same row differ significantly at P α ≤ 0.05.…”

Sarcoplasmic Protein Profile from Drip Loss in Relation to Pork Quality

“…In addition, some studies have focused on analysis of the links between the profile of sarcoplasmic proteins and meat quality traits (Mikołajczak and others ; Laville and others ; Marino and others ; Canto and others ; Gao and others ). As it was stated by Sierra and others (), post mortem changes as degradation or oxidation of sarcoplasmic proteins can provide useful information about process of conversion of muscle into meat and its effect on meat quality and its traits.…”

“…Recent advances in genomics and proteomics offer the possibility of better understanding the process of conversion of muscle into meat and its effect on technological and sensory meat quality traits (Di Luca and others , , ; Sierra and others ; Picard and others ). The degree of proteolysis of myofibrillar protein has been often studied as a source of biomarkers of sensory quality characteristics, especially texture attributes (Hopkins and Geesink ; Kemp and others ; Ouali and others ).…”

“…Sarcoplasmic proteins represent approximately 30% to 35% of total muscle proteins with the glycolytic enzymes and myoglobin comprising the majority of this fraction (Marino and others ). Research using sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS–PAGE) and mass spectrometry analysis has shown that muscle exudate is a potentially rich source of sarcoplasmic proteins that are potential biomarkers of meat quality traits such as water holding capacity, color stability, sensory attributes, and processes underlying the post mortem ageing period (Di Luca and others , , ; Sierra and others ; Ouali and others ; Bowker and others ; Marino and others ; Gao and others ; Canto and others ; Picard and others ; Nair and others ).…”

“…Ouali and others () and Bowker and others () reported that certain post mortem glycolysis pathway enzymes such as phosphorylase b (PHb), phosphorylase b kinase (PHbK), phosphoglucomutase (PGM), triosephosphate isomerase (TPI), glyceraldehyde 3‐phosphate dehydrogenase (GAPDH), phosphoglycerate kinase (PGAK), enolase (EN), pyruvate kinase (PK), and lactate dehydrogenase (LDH) can be used as potential markers of sensory quality of meat, especially regarding tenderness. Sierra and others () showed that GAPDH is a potential biomarker of meat toughness. Di Luca and others (, ) showed that some sarcoplasmic protein from muscle exudate could be biological markers for water‐holding capacity (WHC).…”