Post-mortem muscle proteome of crossbred bulls and steers: Relationships with carcass and meat quality

Untitled

“…Deterioration of muscle colour due to an increase in their acidity (pH) was found by B. Santiago et al (2023) also in crossbreed (½Aberdeen-Angus x ½ Charolais) animals. An increase in the colour rating of beef positively and weakly correlates with its acidity due to the fact that an increase in the pH of muscle tissue affects its physical and biochemical properties, which lead to a decrease in oxygen saturation and darkening of meat.…”

“…According to B. Santiago et al (2023), protein in muscle plays a key role in adenosine triphosphate (ATP) production, energy metabolism, oxidative stress, and redox processes in cells.…”

Integrated metabolome, proteome, and transcriptome analysis explored the molecular mechanism of phosphoglycerate kinase 1 and pyruvate kinase M2 characterizing the postmortem meat quality

“…For instance, Picard et al (2015) found that LDHB was negatively correlated with meat tenderness by proteomics analysis. Santiago et al (2023) reported that steers with higher levels of ALDOB abundance, carcass fatness, and meat color, as well as lower ultimate pH and shear force, in comparison to bulls.…”

“…Santiago et al. (2023) reported that steers with higher levels of ALDOB abundance, carcass fatness, and meat color, as well as lower ultimate pH and shear force, in comparison to bulls. This was in accordance with our results.…”