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Integrative proteomics and metabolomics profiling to understand the biochemical basis of beef muscle darkening at a slightly elevated pH.
Kiyimba, Frank; Cassens, Drew; Hartson, Steven D; Rogers, Janet; Habiger, Joshua; Mafi, Gretchen G; Ramanathan, Ranjith.
Afiliación
  • Kiyimba F; Department of Animal and Food Sciences, Oklahoma State University, Stillwater, Ok 74078, USA.
  • Cassens D; Department of Animal Science, Tarleton State University, Stephenville, TX 76402, USA.
  • Hartson SD; Department of Biochemistry and Molecular Biology, Oklahoma State University, Stillwater, OK 74078, USA.
  • Rogers J; Department of Biochemistry and Molecular Biology, Oklahoma State University, Stillwater, OK 74078, USA.
  • Habiger J; Department of Statistics, Oklahoma State University, Stillwater, OK 74078, USA.
  • Mafi GG; Department of Animal and Food Sciences, Oklahoma State University, Stillwater, Ok 74078, USA.
  • Ramanathan R; Department of Animal and Food Sciences, Oklahoma State University, Stillwater, Ok 74078, USA.
J Anim Sci ; 1012023 Jan 03.
Article en En | MEDLINE | ID: mdl-36638080
A bright cherry-red color beef is ideal during meat retail and carcass grading. Any deviation from a bright red color, such as dark red color, at the interface of the 12th and 13th rib-eye area leads to carcass discounts. Various studies have determined protein, metabolite, and mitochondrial profiles to understand the biochemical basis of dark-cutting beef (muscle pH greater than 6); however, limited knowledge is currently available on muscle darkening at a slightly elevated pH. Bright red loins at normal muscle pH and darker color loins at slightly elevated pH (not discounted by a grader) were collected 72-h postmortem from a commercial beef purveyor. Surface color, oxygen consumption, metmyoglobin reducing activity, protein, and metabolite profiles were determined on normal-pH and dark-colored steaks at slightly elevated pH. The results indicated that oxygen consumption and metmyoglobin reducing activity were greater in darker steaks than normal-pH steaks. Furthermore, the protein abundance profiles of enzymes related to glycogen metabolism and glycolytic pathways were more differently abundant than metabolites associated with these pathways. Understanding the factors involved in the occurrence of dark color steaks help to minimize losses due to discount carcasses.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Carne Roja / Metamioglobina Límite: Animals Idioma: En Revista: J Anim Sci Año: 2023 Tipo del documento: Article País de afiliación: Estados Unidos Pais de publicación: Estados Unidos
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Carne Roja / Metamioglobina Límite: Animals Idioma: En Revista: J Anim Sci Año: 2023 Tipo del documento: Article País de afiliación: Estados Unidos Pais de publicación: Estados Unidos