Sarcoplasmic and myofibrillar phosphoproteins profile of beef M. longissimus thoracis with different pH(u) at different days postmortem

文献类型： 外文期刊

第一作者： Ijaz, Muawuz

作者： Ijaz, Muawuz;Li, Xin;Zhang, Dequan;Bai, Yuqiang;Hou, Chengli;Hussain, Zubair;Zheng, Xiaochun;Huang, Caiyan;Ijaz, Muawuz

作者机构：

关键词： beef; dark cutting meat; DFD meat; protein phosphorylation; sarcoplasmic proteins; myofibrillar proteins

期刊名称：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE （ 影响因子：3.639； 五年影响因子：3.803 ）

ISSN： 0022-5142

年卷期：

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收录情况： SCI

摘要： BACKGROUND The abnormal ultimate pH (pH(u)) in postmortem muscles affect the meat quality and results in substantial economic losses. Dark, firm, and dry (DFD) meat linked with the higher postmortem pH(u) values and exhibited many quality issues such as dark color, tough texture and shorter shelf life. This research aimed to investigate the effect of protein phosphorylation on variations in beef pH(u) in order to explore the possible mechanisms underlying DFD meat formation. RESULTS Glycogen and lactate contents were higher, while L* and a* were lower in high pH(u) beef. Shear force was higher in intermediate pH(u) group. Global phosphorylation of sarcoplasmic proteins was higher in low pH(u) samples on day 1 and of myofibrillar proteins was higher in intermediate pH(u) meat on days 1 and 2 postmortem. Sarcoplasmic protein bands with different phosphorylation levels were identified as containing some glycometabolism and stress response proteins and phosphorylated myofibrillar protein bands were identified sarcomeric and metabolic proteins. CONCLUSIONS Phosphorylation of multiple proteins of glycolytic pathway and contractile machinery may play critical roles in development of DFD beef. (c) 2021 Society of Chemical Industry.

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