title: Differential abundance of sarcoplasmic proteome explains animal effect on beef Longissimus lumborum color stability.
abstract: 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.
authors.affiliation: Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA; Departamento de Tecnologia de Alimentos, Faculdade de Veterinaria, Universidade Federal Fluminense, Niteroi, 24230-340, Rio de Janeiro, Brazil.
authors.forename: Anna C V C S
authors.initials: AC
authors.lastname: Canto
authors.affiliation: Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA. Electronic address: spsuma2@uky.edu.
authors.forename: Surendranath P
authors.initials: SP
authors.lastname: Suman
authors.affiliation: Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA.
authors.forename: Mahesh N
authors.initials: MN
authors.lastname: Nair
authors.affiliation: Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA.
authors.forename: Shuting
authors.initials: S
authors.lastname: Li
authors.affiliation: Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA.
authors.forename: Gregg
authors.initials: G
authors.lastname: Rentfrow
authors.affiliation: Proteomics Core Facility, University of Kentucky, Lexington, KY 40506, USA.
authors.forename: Carol M
authors.initials: CM
authors.lastname: Beach
authors.affiliation: Departamento de Tecnologia de Alimentos, Faculdade de Veterinaria, Universidade Federal Fluminense, Niteroi, 24230-340, Rio de Janeiro, Brazil.
authors.forename: Teofilo J P
authors.initials: TJ
authors.lastname: Silva
authors.affiliation: USDA-ARS, U.S. Meat Animal Research Center, Clay Center, NE 68933, USA.
authors.forename: Tommy L
authors.initials: TL
authors.lastname: Wheeler
authors.affiliation: USDA-ARS, U.S. Meat Animal Research Center, Clay Center, NE 68933, USA.
authors.forename: Steven D
authors.initials: SD
authors.lastname: Shackelford
authors.affiliation: USDA-ARS, U.S. Meat Animal Research Center, Clay Center, NE 68933, USA.
authors.forename: Adria
authors.initials: A
authors.lastname: Grayson
authors.affiliation: USDA-ARS, U.S. Meat Animal Research Center, Clay Center, NE 68933, USA.
authors.forename: Russell O
authors.initials: RO
authors.lastname: McKeith
authors.affiliation: USDA-ARS, U.S. Meat Animal Research Center, Clay Center, NE 68933, USA.
authors.forename: D Andy
authors.initials: DA
authors.lastname: King
mesh_terms: D000003:Abattoirs; D000818:Animals; D002417:Cattle; D063427:Food Quality; D061353:Food Storage; D024581:Glyceraldehyde-3-Phosphate Dehydrogenase (Phosphorylating) / Q000096:biosynthesis / Q000378:metabolism; D008460:Meat / Q000032:analysis*; D009124:Muscle Proteins / Q000032:analysis / Q000096:biosynthesis*; D018482:Muscle, Skeletal / Q000201:enzymology / Q000254:growth & development / Q000378:metabolism*; D010733:Phosphoglucomutase / Q000096:biosynthesis / Q000378:metabolism; D010860:Pigments, Biological / Q000032:analysis / Q000096:biosynthesis*; D055550:Protein Stability; D011770:Pyruvate Kinase / Q000096:biosynthesis / Q000378:metabolism; D015203:Reproducibility of Results; D012519:Sarcoplasmic Reticulum / Q000737:chemistry / Q000201:enzymology / Q000378:metabolism*; D057825:Two-Dimensional Difference Gel Electrophoresis
chemical_list: D009124:Muscle Proteins; D010860:Pigments, Biological; D024581:Glyceraldehyde-3-Phosphate Dehydrogenase (Phosphorylating); D011770:Pyruvate Kinase; D010733:Phosphoglucomutase
keywords: Beef color; Color stability; Glycolytic enzyme; Longissimus lumborum; Myoglobin; Sarcoplasmic proteome