title: Early post-mortem sarcoplasmic proteome of porcine muscle related to protein oxidation.
abstract: Oxidative deterioration or modifications of proteins which appear during meat storage and processes can result in the impairment of technological, sensorial and nutritional qualities. Improving the quality involves a better understanding of the biochemical mechanisms responsible for protein oxidation in meat. For that purpose, an analysis was conducted to investigate the relationships between the early post-mortem sarcoplasmic proteome, which contains the majority of enzymes involved in the oxidative process, and protein oxidation generated during meat storage and cooking. This study was performed in Longissimus lumborum pig muscle. In order to have sufficient variability in the proteome and in the meat oxidation level, five groups of 10 animals issued from two different breeds and raised in three different rearing systems were analysed. Protein oxidation was estimated by the measurement of carbonyl groups after 1 and 4days of refrigerated storage, and after 100°C experimental cooking of the 4days aged meat. Significant correlations (p<0.05) were observed between the level of carbonyl groups and the intensities of 104 spots of the 2D electrophoresis, out of which 52 were clearly identified. The possible involvement of some proteins in the muscle oxidative stress leading to protein oxidation is discussed.
authors.affiliation: INRA, UR370 Qualité des Produits Animaux, F-63122 Saint Genès-Champanelle, France.
authors.forename: A
authors.initials: A
authors.lastname: Promeyrat
authors.affiliation: INRA, UR370 Qualité des Produits Animaux, F-63122 Saint Genès-Champanelle, France.
authors.forename: T
authors.initials: T
authors.lastname: Sayd
authors.affiliation: INRA, UMR792 Laboratoire d'Ingénierie des Systèmes Biologiques et des Procédés, F-31077 Toulouse, France.
authors.forename: E
authors.initials: E
authors.lastname: Laville
authors.affiliation: INRA, UR370 Qualité des Produits Animaux, F-63122 Saint Genès-Champanelle, France.
authors.forename: C
authors.initials: C
authors.lastname: Chambon
authors.affiliation: INRA, UMR1079 Systèmes d'Elevage Nutrition Animale et Humaine, F-35590 Saint-Gilles, France; Agrocampus Ouest, UMR1079 Systèmes d'Elevage Nutrition Animale et Humaine, F-35000 Rennes, France.
authors.forename: B
authors.initials: B
authors.lastname: Lebret
authors.affiliation: INRA, UR370 Qualité des Produits Animaux, F-63122 Saint Genès-Champanelle, France. Electronic address: pgatel@clermont.inra.fr.
authors.forename: Ph
authors.initials: P
authors.lastname: Gatellier
keywords: Meat cooking; Meat storage; Pork; Protein oxidation; Proteomics