“Muscle to meat” molecular events and technological transformations: The proteomics insight

Apoptosis in muscle-to-meat aging process: The omic witness

“…ECL-Plus (GE Healthcare, UK) was used as revealing system. The bands recognized by antibody were cut, trypsin digested [38] and identified by nano-HPLC-MS/MS.…”

“…The proteome changes during the muscle-to-meat conversion process are radical; many studies have been finalized to shed light on these variations [36], [37], [38], [39] and [40], and many others demonstrated the process of muscle proteolysis as the hub of muscle evolution into meat [41], [42] and [43]; our 2D results are in agreement with previous findings, as stated by variations in differential spots containing structural proteins: spots 458, 459, 466 and 471 are identified as troponin T. The time course trend indicates that an important downregulation of troponin T of longissimus thoracis Piedmontese muscle begins to appear from day 17 onward, to reach its top at day 44 (4.3 fold change for spot 458; 7.2 fold change for spot 459, Table 1); this experimental result rewards the 44 days-aged meat, because, as it has been previously reported [38] and [44], degradation of troponin T is known to be a descriptive indicator of meat tenderization process. Another component of muscular architecture, actin, clearly describes the ongoing proteolysis during the aging period; later in our discussion we will recall the upward trend of a particular actin fragment (31 kDa) linked with apoptosis.…”

Contribution of Proteomics for Diving into the Lactic Acid Bacteria Role and the Modification of the Food Matrix during Fermentation

“…Thus, high throughput approaches such as proteomic have permitted the characterization of food components such as the study of their functional, nutritional and biological relevance protein conformation and protein interactions, as well as food quality assessment. Moreover, proteomic approaches have been applied to correlate proteolytic profiles with technological parameters in view to detect valuable biomarkers to monitor and predict meat quality [9,10]. Certain peptidic fractions originated from meat and meat fermented products have been identified to be related to sensory attributes [11][12][13].…”

Efeito da adição de ractopamina e da imunocastração na carne <i>in natura</i> de suínos

“…Especificamente, as células musculares primeiramente são submetidas ao rigor mortis, devido à depleção de ATP e, mais tarde, a degradação da fibra muscular, devido à atividade das enzimas proteolíticas (PAREDI et al, 2012).…”

“…A raça ou genótipo, idade ao abate, sexo, alimentação, sistema de criação, uso de agentes hormonais e manejo pré-abate, são fatores ante mortem que comprovadamente atuam sobe a qualidade final da carne, bem como a taxa e a extensão em que os processos metabólicos post mortem, que influenciam muito as características qualitativas da carne, tais como maciez, cor, sabor e capacidade de retenção de água (KOOHMARAIE, 1996;LAWRIE, 1998;BENDIXEN, 2001;LONERGAN, 2005;OUALI et al,2006;TRINDADE;GRESSONI JÚNIOR, 2008;PAREDI et al, 2012).…”