Measurement of Muscle Exudate Protein Composition as an Indicator of Beef Tenderness

Abstract

This research showed that the protein profiles of exudates that accumulate on the surface and in the packaging of beef change with meat aging and tenderness. These data suggest that muscle exudates may be a good source of protein markers that are useful in the development of rapid, noninvasive methodologies for predicting beef tenderness.

Sarcoplasmic Protein Profile from Drip Loss in Relation to Pork Quality

“…Compared to the data presented in the work of Greaser (), a similar amount was observed for PFK, CK/PGAK, and PGAM. Similar values were also observed for PGM, CK/PGAK, and PGAM in the study of Bowker and others (), while not very large differences were found for EN, PHb/PHbK in comparison to data shown in Table . These differences could be explained by the results of Marino and others (), who stated that changes or differences in sarcoplasmic protein profile depend on changes that occurred during aging or breed differences.…”

“…As these authors stated, different mechanisms could be responsible for the changes such as isoelectric precipitation due to the pH decline or post mortem degradation. Ouali and others (), Bowker and others (), Sierra and others (), Di Luca and others (), and Canto and others () showed that these proteins could be biological markers for tenderness, color stability, and WHC prediction.…”

“…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 ).…”

“…Sorapukdee and others () reported that a high content of sarcoplasmic proteins in meat is correlated with a lower water and fat loss during heat treatment, and is positively correlated with characteristics such as chewiness, compactness, flexibility, elasticity, and hardness of the meat. 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.…”

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.…”