Skip to main content
ARS Home » Plains Area » Clay Center, Nebraska » U.S. Meat Animal Research Center » Meat Safety and Quality » Research » Publications at this Location » Publication #304130
Title: Proteome basis of animal effect on color stability of beef longissimus lumborum steaks

Author
item CANTRO, ANNA - University Of Kentucky
item SUMAN, SURENDRANATH - University Of Kentucky
item NAIR, MAHESH - University Of Kentucky
item LI, SHUTING - University Of Kentucky
item RENTFROW, GREGG - University Of Kentucky
item BEACH, CAROL - University Of Kentucky
item SILVA, TEOFILO - Federal University - Brazil
item Wheeler, Tommy
item Shackelford, Steven
item GRAYSON, ADRIA - Texas A&M University
item MCKEITH, RUSSELL - Texas A&M University
item King, David - Andy

Submitted to: International Congress of Meat Science and Technology Proceedings
Publication Type: Abstract Only
Publication Acceptance Date: 5/1/2014
Publication Date: 8/17/2014
Citation: Cantro, A.C., Suman, S.P., Nair, M.N., Li, S., Rentfrow, G., Beach, C.M., Silva, T.J., Wheeler, T.L., Shackelford, S.D., Grayson, A., McKeith, R., King, D.A. 2014. Proteome basis of animal effect on color stability of beef longissimus lumborum steaks.[Abstract] International Congress of Meat Science and Technology Proceedings. August 17-22, 2014, Punta Del Este, Uruguay. 2014 FLASH DRIVE.

Interpretive Summary:

Technical Abstract: Our objective was to characterize the correlation between the sarcoplasmic proteome and the color stability in beef Longissimus lumborum to explain animal-to-animal variation. Longissimus lumborum (36 h post-mortem) were obtained from 73 beef carcasses demonstrating similar marbling scores, aged for 13 days, and fabricated to 2.54-cm steaks. From each carcass, one steak was aerobically packaged and stored under refrigerated retail display, and instrumental color was evaluated on days 0 and 11. Another steak was immediately vacuum packaged and frozen at –80°C for proteome analysis. Based on redness and color-stability on day 11, steaks were divided into color-stable and color-labile groups (n = 10). Sarcoplasmic proteome from frozen steaks was analyzed using two-dimensional electrophoresis and tandem mass spectrometry. Color-stable and color-labile groups exhibited nine differentially abundant proteins. Three glycolytic enzymes (phosphoglucomutase-1, glyceraldehyde-3-phosphate dehydrogenase, and pyruvate kinase M2) were over-abundant in color-stable steaks and positively correlated to a* value (redness) and color stability (R630/580). These results indicated that the variation in sarcoplasmic proteome profile between animals contribute to differences in the beef color-stability.