Insights on meat quality from combining traditional studies and proteomics

Purslow, Peter P.; Gagaoua, Mohammed; Warner, R. D.

doi:10.1016/j.meatsci.2020.108423

Cited by 86 publications

(65 citation statements)

References 160 publications

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“…Meat-eating quality consists of a complex set of sensory traits including tenderness, flavour, and juiciness, each of which plays an important role in defining the appeal of beef to consumers [ 1 , 2 ]. Amongst these quality attributes, however, tenderness is considered to be one of the most important factors in purchase decisions regarding beef, with negative experience on toughness contributing to a lower likelihood of repeat purchase [ 3 ].…”

Section: Introductionmentioning

confidence: 99%

“…There have been a number of studies using omics tools to, firstly, enhance our understanding of the pathways and processes contributing to beef tenderness variation [ 12 , 13 ] and secondly, to propose prediction equations to explain the observed variability in this important quality trait [ 14 ]. Thus, omics-related analytical technologies and bioinformatics tools have been applied in recent decades, resulting in a deeper understanding of gene expression, physiological responses, and other metabolic processes that are involved in meat quality determination, especially tenderness [ 2 , 12 , 15 ].…”

Section: Introductionmentioning

confidence: 99%

“…Foodomics is an emerging group of disciplines encompassing genomics, transcriptomics, proteomics, metabolomics, and lipidomics applied to food and parameters related to its quality and has been extensively used to study both fresh meat and meat products [ 16 ]. Among the many foodomics approaches, proteomics played an important role in the discovery of candidate biomarkers of several meat quality attributes [ 2 , 13 , 17 ]. A pipeline to search for proteomic biomarkers of beef tenderness was proposed [ 12 , 14 ].…”

Section: Introductionmentioning

confidence: 99%

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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

Zhu

Gagaoua

Mullen

et al. 2021

Foods

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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.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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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

Zhu

Gagaoua

Mullen

et al. 2021

Foods

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Section: Resultsmentioning

confidence: 99%

“…In the case of HSPs, we found positive correlations between HSPA1A and L* and h* (+0.731, p < 0.05 at 8 h post-mortem) and negative between HSPB1 and L* and b* (−0.73, p < 0.01 at 7 days post-mortem). Many studies have related HSPs with color [70][71][72] probably due to their protective action against stress-induced denaturation of muscle proteins, that would affect reflectance, light scattering, and myoglobin, hence influencing color parameters [57,[73][74][75][76][77]. Finally, strong positive correlations were found between some structural proteins and color, such as between MYLPF with L* and h* at 2 h post-mortem (0.7, p < 0.01) and between TNNI2 and L* and h* at 3 days post-mortem (0.75, p < 0.01), while negative correlations were found between a* and DES at 2 h post-mortem (−0.683, p < 0.05) and MYLPF at 3 days post-mortem (−0.707, p < 0.01).…”

Section: Relationship Between Meat Quality Traits and The Significantly Changing Myofibrillar Proteinsmentioning

confidence: 99%

New Insights on the Impact of Cattle Handling on Post-Mortem Myofibrillar Muscle Proteome and Meat Tenderization

Sierra

González-Blanco

Diñeiro

et al. 2021

Foods

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This study investigated the effect of different cattle management strategies at farm (Intensive vs. Extensive) and during transport and lairage (mixing vs. non-mixing with unfamiliar animals) on the myofibrillar subproteome of Longissimus thoracis et lumborum (LTL) muscle of “Asturiana de los Valles” yearling bulls. It further aimed to study the relationships with beef quality traits including pH, color, and tenderness evaluated by Warner–Bratzler shear force (WBSF). Thus, comparative proteomics of the myofibrillar fraction along meat maturation (from 2 h to 14 days post-mortem) and different quality traits were analyzed. A total of 23 protein fragments corresponding to 21 unique proteins showed significant differences among the treatments (p < 0.05) due to any of the factors considered (Farm, Transport and Lairage, and post-mortem time ageing). The proteins belong to several biological pathways including three structural proteins (MYBPC2, TNNT3, and MYL1) and one metabolic enzyme (ALDOA) that were affected by both Farm and Transport/Lairage factors. ACTA1, LDB3, and FHL2 were affected by Farm factors, while TNNI2 and MYLPF (structural proteins), PKM (metabolic enzyme), and HSPB1 (small Heat shock protein) were affected by Transport/Lairage factors. Several correlations were found between the changing proteins (PKM, ALDOA, TNNI2, TNNT3, ACTA1, MYL1, and CRYAB) and color and tenderness beef quality traits, indicating their importance in the determination of meat quality and their possible use as putative biomarkers.

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Markers for meat provenance and authenticity with an account of its defining factors and quality characteristics – a review

Erasmus,

Sohaib,

Revilla

et al. 2024

J Sci Food Agric

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Provenance is becoming increasingly important in meat supply chains as it lends products higher perceived quality. However, its precise definition and interpretation along with its associated characteristics factors have remained somewhat elusive. This review meticulously defines meat provenance while dissecting the essential factors and associated quality attributes that constitute its essence and are subsequently employed to establish pertinent markers for provenance. Meat provenance emerges as a multi‐dimensional construct stemming from the adept management of a constellation of factors relating to geographical origin, farm production system, traceability, and authenticity. Through intricate interactions, these factors unveil innate originality that not only forges a distinct reputation but also imparts a unique typicity to the meat product. Gaining insights into a meat product's provenance becomes attainable by scrutinizing its pertinent composition and organoleptic quality traits. Trace elements and stable isotopes stand out as provenance markers, forging a direct connection to both geographical origin and dietary sources. While somewhat less direct in linkage, other markers such as plant biomarkers, fatty acid composition, pH levels, flavour and aromatic compounds along with organoleptic characteristics contribute to the overall understanding of provenance. Additionally, the identification of animal species and breeds serves as key markers, particularly in the context of protected geographical indications. The study findings are useful for the various stakeholders of how the information for meat provenance can be linked with intrinsic and extrinsic factors for meat quality and protecting the integrity of the supply chain with special reference to traceability and authenticity.This article is protected by copyright. All rights reserved.

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Insights on meat quality from combining traditional studies and proteomics

Cited by 86 publications

References 160 publications

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

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

New Insights on the Impact of Cattle Handling on Post-Mortem Myofibrillar Muscle Proteome and Meat Tenderization

Markers for meat provenance and authenticity with an account of its defining factors and quality characteristics – a review

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