| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 2449706 | Meat Science | 2015 | 9 Pages |
•Proteome basis of animal-to-animal variation in beef color stability was examined.•Glycolytic enzymes were over-abundant in color-stable Longissimus lumborum steaks.•Three glycolytic enzymes were positively correlated to redness and color stability.•Differences in sarcoplasmic proteome contribute to beef color stability variations.
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 was immediately vacuum packaged and frozen at − 80 °C. Aerobically packaged steaks were stored under 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 was 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.
