Integrating identification and targeted proteomics to discover the potential indicators of postmortem lamb meat quality

Molecular Mechanism of ε-Polylysine Treatment of Animal-Derived Foods: Glycine Amidinotransferase Activity Implicates Upregulation of l-Arginine and Creatine

“…MYL1 plays a regulatory role in muscle contraction and is less sensitive to muscle type . MYLPF is involved in the composition of the cytoskeleton, influencing the typological component of muscle fibers and affecting sarcomere-related . MYL6B is a structural component in the muscle and is involved in developing myofibrils and myosin .…”

“…22 MYLPF is involved in the composition of the cytoskeleton, influencing the typological component of muscle fibers and affecting sarcomere-related. 1 MYL6B is a structural component in the muscle and is involved in developing myofibrils and myosin. 23 This experi- ment showed that MYL1, MYLPF, and MYL6B were all elevated in goat meat with the addition of preservatives.…”

“…Worldwide consumption of goat meat is increasing as low-fat meat is high in protein, B vitamins, iron, calcium, copper, zinc, and manganese. 1 Global production of goat meat steadily increased from 3 933 302 to 6 397 747 tons between 2001 and 2021, with Asia accounting for 72.1% of total production and China accounting for 31.5% of total production. 2 Goat sausage is a common goat meat derivative that is widely consumed in Western countries such as the United States, Germany, Brazil, and Spain.…”

Effects of phosphoglycerate kinase 1 and pyruvate kinase M2 on metabolism and physiochemical changes in postmortem muscle

“…Among these isoforms, PKM2 plays an essential role in catalyzing the glycolysis final step, and its activity is subject to regulation by glycolytic intermediates ( Yang & Lu, 2015 ). Many studies have revealed that the different abundance of PGK1 and PKM2 proteins are closely related to meat quality attributes by proteomics approaches ( Huang et al, 2023 , Huang et al, 2023 , Kim et al, 2019 ). Moreover, Bai et al (2023) reported that the muscle chilling treatment could influence the PGK activity by regulate its phosphorylation and acetylation level, thus influencing the postmortem meat quality.…”

Understanding the Role of Filamentous Actin in Food Quality: From Structure to Application

“…The muscle contractions regulated by the sliding between the thick and thin myofilaments of myofibrils shorten the distance between the sarcomeres, 4 which is one of the key biological pathways influencing meat quality. 5 Myofibrillar proteins (MPs) account for 55−65% of total muscle protein and are the major protein component of the physicochemical properties of meat products. 6 Actin is the second most abundant of MPs, accounting for nearly 16% of skeletal muscle proteins in a variety of animals.…”