Role of Heat-Shock Proteins in the Determination of Postmortem Metabolism and Meat Quality Development of DFD Meat

文献类型： 外文期刊

第一作者： Ijaz, Muawuz

作者： Ijaz, Muawuz;Li, Xin;Hou, Chengli;Hussain, Zubair;Zhang, Dequan;Ijaz, Muawuz

作者机构：

关键词： beef; HSP; DFD; dark cutting; meat quality

期刊名称：FOODS （ 影响因子：5.1； 五年影响因子：5.6 ）

ISSN：

年卷期： 2024 年 13 卷 18 期

页码：

收录情况： SCI

摘要： This research explored the potential role of various heat-shock proteins (HSPs) in the determination of postmortem metabolism and the development of meat quality of normal, atypical DFD, and typical DFD beef. Beef longissimus thoracis muscle samples were classified into normal, atypical DFD, and typical DFD beef. The HSP27, HSP70, and HSP90 levels, meat quality parameters, and glycolytic metabolites were tested. The results showed that color coordinates (L*, a*, and b*), glycogen, and lactate contents were lower, whereas water-holding capacity was higher in the typical DFD beef than in the normal and atypical DFD beef (p < 0.05). The expression of HSP27 on day 1 was higher in atypical DFD beef. However, expressions of HSP70 on days 1 and 3 were higher in typical DFD, while the expression of HSP90 on day 1 was higher in atypical and typical DFD compared to the normal beef (p < 0.05). Interestingly, the expression of HSP27 was positively correlated with shear force readings. HSP70 and HSP90 presented a direct correlation with pH and water-holding capacity and an indirect correlation with a* and b*, glycogen and lactate contents (p < 0.05). The study concluded that the heat-shock proteins could influence the formation of DFD beef possibly by regulating the development of postmortem metabolism and meat quality traits.

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