Estimation of the proteome affecting changes in tenderness of yak meat during storage by label-free mass spectrometry.

ABSTRACT:

Background

Tenderness is the main quality of meat products. However, the meat tenderness formation is a complex biological process, and pathways and proteins that affect the tenderness of yak meat are unknown.

Methods

Label-free proteomics method was used to explore the effects of differentially expressed proteins on the tenderness of yak skeletal muscle (tenderloin) during post-mortem storage (0, 3, and 7 days) at 3 ± 1°C.

Results

The tenderness of yak skeletal muscle improved significantly during storage. A total of 91 differentially expressed proteins of yak skeletal muscle during post-mortem storage were identified by the following comparisons: day 3 versus 0, day 7 versus 0, and day 7 versus 3. NDUFS6, CYCS, COX6A2, LDB3, HSPB7, TPM4, TAGLN, COL1A1, LUM, MYH11, A

SUBMITTER: Li S 

PROVIDER: S-EPMC9297797 | biostudies-literature | 2022 Jul

REPOSITORIES: biostudies-literature