Dataset Information

Investigation of changes in proteomes of beef exudate and meat quality attributes during wet-aging.

ABSTRACT: This study was performed to evaluate the effects of wet-aging (3, 7, 14, 21, and 28 d at 2 °C) on beef (longissimus lumborum muscles) exudate proteome and meat quality changes. The pH, purge loss, and tenderness of beef increased with aging (P < 0.05), while color and lipid oxidative stabilities decreased, especially when long-term (14 and 21 d) aged meat were repackaged and displayed under retail condition (P < 0.05). Nineteen proteins changed significantly with aging (FDR < 0.05), in which most of them progressively accumulated in exudates over aging periods. Combined with partial least squares discriminant analysis, 16 proteins (including 9 structural proteins, 3 metabolic enzymes, 1 heat shock protein, 2 binding proteins, and KBTBD10 protein) were screened as characteristic proteins that could be used for potential meat quality indication. These findings offered novel insight into the utilization of exudates for meat quality assessment.

SUBMITTER: Yu Q

PROVIDER: S-EPMC10039265 | biostudies-literature | 2023 Mar

REPOSITORIES: biostudies-literature

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Investigation of changes in proteomes of beef exudate and meat quality attributes during wet-aging.

Yu Qianqian Q Li Shimeng S Cheng Bei B Brad Kim Yuan H YH Sun Chengfeng C

Food chemistry: X 20230223

This study was performed to evaluate the effects of wet-aging (3, 7, 14, 21, and 28 d at 2 °C) on beef (longissimus lumborum muscles) exudate proteome and meat quality changes. The pH, purge loss, and tenderness of beef increased with aging (P < 0.05), while color and lipid oxidative stabilities decreased, especially when long-term (14 and 21 d) aged meat were repackaged and displayed under retail condition (P < 0.05). Nineteen proteins changed significantly with aging (FDR ...[more]

PMID: 36974193

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Project description:Simple Summary This study investigated a comparative analysis on changes in protein and lipid fractions and quality attributes of camel meat, cattle meat (beef) and sheep meat (mutton). The samples were studied over 9 days of refrigerated storage. Camel meat underwent higher lipid oxidation compared with beef and sheep meat. All meat types showed a decrease in the haem pigments and redness (a* values) indicating the oxidation of the haem pigment. Drip loss was high in camel meat and mutton compared with the beef samples. Camel meat was tougher, with higher hardness values, followed by beef and mutton samples, which decreased over 3 and 9 days of storage, indicating the degradation of structural proteins. In conclusion, the study provided valuable information on the properties of different red meats during storage and variations in their protein and lipid fractions and other quality attributes during storage. Abstract An in-depth characterisation of protein and lipid fractions and changes in the physicochemical and meat-quality attributes of camel meat, beef and mutton over 9 days of refrigerated storage was investigated. The lipids of all the meat samples, especially those in camel meat, underwent significant oxidation in the first 3 days of storage. A decrease in pigment and redness (a* value) with an increase in the storage time was noticed in all the meat samples, suggesting the oxidation of the haem protein. The mutton samples displayed greater protein extractability, while the protein solubility values in all the meat samples were similar, and these varied as storage progressed. The drip loss percentage in camel meat and mutton were two times higher than in beef, and it increased during storage period. The textural properties of fresh camel meat were higher than mutton and beef, and these decreased during day 3 and 9, respectively, indicating the proteolysis and the degradation of the structural proteins, which were also evident from the SDS-PAGE pattern.

Dataset Information

Investigation of changes in proteomes of beef exudate and meat quality attributes during wet-aging.

Publications

Investigation of changes in proteomes of beef exudate and meat quality attributes during wet-aging.

Similar Datasets

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