Proteome basis for intramuscular variation in color stability of beef semimembranosus

Nair, Mahesh N.; Suman, Surendranath P.; Chatli, Manish Kumar; Li, Shuting; Joseph, P.; Beach, Carol M.; Rentfrow, G.

doi:10.1016/j.meatsci.2015.11.003

Cited by 54 publications

(46 citation statements)

References 50 publications

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“…Moreover, ISM exhibited greater yellowness than OSM after 0-d aging, whereas both ISM and OSM had similar (P > 0.05) yellowness on rest of the aging days. Our observations are in agreement with previous research which also reported greater b* values in ISM than OSM on d 0 of display (Nair et al, 2016;Sammel et al, 2002a).…”

Section: Instrumental Color and Biochemical Attributessupporting

confidence: 94%

“…However, there was no significant increase in lightness with further aging; i.e., the 7-d aged samples had similar lightness as the 14-d and 21-d aged samples. The L* value decreased during storage for 6 d (P < 0.0001), and these results are in agreement with our previous findings (Nair et al, 2016) and those of Sammel et al (2002a) on ISM and OSM. The surface redness (a* value) of ISM and OSM after aging for 0, 7, 14, or 21 d is presented in Table 2.…”

Section: Instrumental Color and Biochemical Attributessupporting

confidence: 92%

“…In agreement with our results, previous research has also reported a greater redness in ISM on the first day of display (no aging), whereas OSM had greater redness during later display days (Sammel et al, 2002a;Nair et al, 2016). Sammel et al (2002a) attributed this difference to the greater oxygen consumption rate (OCR) of OSM compared to ISM.…”

Section: Instrumental Color and Biochemical Attributessupporting

confidence: 92%

“…Three comparisons were made during image analysis: (1) ISM and OSM after 21-d aging (ISM21 vs. OSM21); (2) OSM before and after 21-d aging (OSM0 vs. OSM21); and (3) ISM before and after 21-d aging (ISM0 vs. ISM21). The sarcoplasmic proteome analysis of ISM and OSM before aging (ISM0 vs. OSM0) has been reported previously (Nair et al, 2016), and therefore was not repeated in the current study. All gel images were processed and analyzed under similar parameters.…”

Section: Gel Image Analysismentioning

confidence: 99%

“…Previous investigations (Nair et al, 2016) on beef ISM and OSM steaks (48 h postmortem) reported an increased abundance of glycolytic enzymes in sarcoplasmic proteome of ISM, which could possibly lead to a faster pH drop in ISM during the postmortem period while the carcass temperature is still high. This high temperature-low pH combination is known to denature muscle proteins leading to pale, soft, and exudative-like conditions in beef Hedrick, 1977a, 1977b;Fischer and Hamm, 1980;Aalhus et al, 1998;Warner et al, 2014;Kim et al, 2014).…”

Section: Introductionmentioning

confidence: 96%

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Intramuscular Variations in Color and Sarcoplasmic Proteome of Beef Semimembranosus during Postmortem Aging

Nair

Beach

et al. 2018

Meat and Muscle Biology

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Abstract:Beef semimembranosus exhibits intramuscular difference in color stability, and the inside region (ISM) of the muscle is color-labile, whereas the outside region (OSM) is color-stable. Variations in sarcoplasmic proteins are known to contribute to this intramuscular color difference. Sarcoplasmic proteome and beef color are affected by postmortem aging. The objective of the present study was to examine the effect of aging on intramuscular color variations and the sarcoplasmic proteome of beef semimembranosus. Semimembranosus muscles obtained from 8 beef carcasses (n = 8) were subjected to aging at 2°C for 0, 7, 14, and 21 d. On each aging day, the muscles were fabricated into ISM and OSM steaks and allotted to refrigerated storage (2°C) under aerobic packaging. Instrumental color and metmyoglobin reducing activity were evaluated on d 0, 3, and 6 of storage. Samples frozen on d 0 and d 21 of aging were utilized for sarcoplasmic proteome analysis. Color attributes of both ISM and OSM steaks were influenced by aging, with steaks aged for 21 d having the lowest (P < 0.05) color stability. The ISM steaks had greater (P < 0.05) lightness than OSM counterparts, and the difference in lightness was not negated by aging. The ISM and OSM had similar (P > 0.05) redness on d 0 of storage, whereas ISM had lower (P < 0.05) redness compared to OSM on d 3 and d 6 of storage. Several proteins associated with glycolysis and energy metabolism were of greater abundance (P < 0.05) in OSM than in ISM after 21-d aging. Furthermore, the influence of 21-d aging on sarcoplasmic proteome was observed at a greater extent in OSM than in ISM, indicating that the effect of aging on sarcoplasmic proteome of beef semimembranosus was influenced by the location within the muscle.

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Section: Instrumental Color and Biochemical Attributessupporting

confidence: 94%

Section: Instrumental Color and Biochemical Attributessupporting

confidence: 92%