|CANTO, ANNA - University Of Kentucky|
|SUMAN, SURENDRANATH - University Of Kentucky|
|NAIR, MAHESH - University Of Kentucky|
|LI, SHUTING - University Of Kentucky|
|RENTFROW, GREG - University Of Kentucky|
|BEACH, CAROL - University Of Kentucky|
|SILVA, TEOFILO - Universidade Federal Do Rio De Janeiro|
|GRAYSON, ADRIA LESLEY - Former ARS Employee|
|MCKEITH, RUSSELL - Former ARS Employee|
|King, David - Andy|
Submitted to: Meat Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 11/30/2014
Publication Date: 4/1/2015
Publication URL: https://handle.nal.usda.gov/10113/60655
Citation: Canto, 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. 2015. Differential abundance of sarcoplasmic proteome explains animal effect on beef Longissimus lumborum color stability. Meat Science. 102:90-98.
Interpretive Summary: Insufficient color-life in meat products is a problem that causes annual losses in excess of $1 billion to the meat industry. The mechanisms resulting in variation in lean color stability of meat products are not well understood. Thus, beef ribeye muscles were identified as being either color-stable or color-labile. The water-soluble proteins were extracted from each muscle and their relative abundance was quantified. Six proteins were found to be more abundant in color stable steaks than in color-labile steaks, while three proteins were found to be expressed to a greater extent in color-labile muscles. These results generally indicated that color-stable steaks were associated with greater abundance of proteins that are associated with certain fiber types that enable greater glycolytic metabolism.
Technical Abstract: The sarcoplasmic proteome of beef Longissimus lumborum demonstrating animal-to-animal variation in color stability was examined to correlate proteome profile with color. Longissimus lumborum (36 h post-mortem) muscles were obtained from 73 beef carcasses, aged for 13 days, and fabricated to 2.5-cm steaks. One steak was allotted to retail display, and another steak was immediately vacuum packaged and frozen at –80°C. Aerobically packaged steaks were stored under retail display, and color was evaluated on days 0 and 11. The steaks were ranked based on redness and color stability on day 11, and ten color-stable and ten color-labile carcasses were identified. Sarcoplasmic proteome of frozen steaks from the selected carcasses were analyzed. Nine proteins were differentially abundant in color-stable and color-labile steaks. Three glycolytic enzymes (phosphoglucomutase-1, glyceraldehyde-3-phosphate dehydrogenase, and pyruvate kinase M2) were over-abundant in color-stable steaks and positively correlated (P < 0.05) to redness and color stability. These results indicated that animal variations in proteome contribute to differences in beef color.