title: Proteome basis of pale, soft, and exudative-like (PSE-like) broiler breast (Pectoralis major) meat.
abstract: Pale, Soft, and Exudative (PSE) broiler breast meat has poor protein functionality, which leads to quality problems and economic loss in the poultry industry. Proteomics has been applied to characterize the biochemical mechanisms governing tenderness, color, and water-holding capacity in meat. However, the proteome basis of PSE has not yet been characterized for broiler breast meat. Therefore, this study was conducted to determine the differences in meat quality (cooking loss and shear force), descriptive sensory characteristics, consumer acceptance, and whole muscle proteome between normal and PSE-like broiler breast meat. Male Hubbard × Cobb 500 birds (n = 1,050) were raised in commercial houses. Prior to harvest, a sample of the broilers (n = 900) were subjected to short-term stress (38°C for 2 h), and the remaining broilers (n = 150) were maintained at control conditions (21°C for 2 h). Broiler breast (Pectoralis major) meat was collected and characterized by pH24and L*24as normal (pH245.8 to 6.2, L*2445 to 55) or PSE-like (pH245.4 to 5.7, L*2455 to 65) samples. Normal broiler breast meat had lower shear force values than PSE-like meat (P < 0.05). Based on sensory descriptive analysis, normal cooked chicken breast meat was more tender and juicier than PSE-like breast meat (P < 0.05). Consumer sensory analysis results indicated that 81% of consumer panelists liked normal breast meat whereas 62% of the panelists liked PSE-like breast meat. Whole muscle proteome profiling identified fifteen differentially abundant proteins in normal and PSE-like broiler breast samples. Actin alpha, myosin heavy chain, phosphoglycerate kinase, creatine kinase M type, beta-enolase, carbonic anhydrase 2, proteasome subunit alpha, pyruvate kinase, and malate dehydrogenase were over-abundant (P < 0.05) in PSE-like broiler breast whereas phosphoglycerate mutase-1, alpha-enolase, ATP-dependent 6-phosphofructokinase, and fructose 1,6-bisphosphatase were over-abundant (P < 0.05) in normal meat. Thus, results indicated that differences in proteome abundance could be related to the meat quality differences between normal and PSE-like broiler breast meat.
authors.affiliation: Department of Food Science, Nutrition, and Health Promotion, Mississippi State University, MS 39762.
authors.forename: Monil A
authors.initials: MA
authors.lastname: Desai
authors.affiliation: Department of Food Science, Nutrition, and Health Promotion, Mississippi State University, MS 39762.
authors.forename: Viodelda
authors.initials: V
authors.lastname: Jackson
authors.affiliation: Department of Poultry Science, Mississippi State University, MS 39762.
authors.forename: Wei
authors.initials: W
authors.lastname: Zhai
authors.affiliation: Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546.
authors.forename: Surendranath P
authors.initials: SP
authors.lastname: Suman
authors.affiliation: Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546.
authors.forename: Mahesh N
authors.initials: MN
authors.lastname: Nair
authors.affiliation: Proteomics Core Facility, University of Kentucky, Lexington, KY 40506.
authors.forename: Carol M
authors.initials: CM
authors.lastname: Beach
authors.affiliation: Department of Food Science, Nutrition, and Health Promotion, Mississippi State University, MS 39762 schilling@foodscience.msstate.edu.
authors.forename: M Wes
authors.initials: MW
authors.lastname: Schilling
mesh_terms: D000818:Animals; D030161:Avian Proteins / Q000032:analysis*; D002645:Chickens / Q000502:physiology*; D003296:Cooking; D006801:Humans; D008460:Meat / Q000032:analysis*; D010369:Pectoralis Muscles / Q000502:physiology*; D020543:Proteome; D033081:Shear Strength; D013649:Taste
chemical_list: D030161:Avian Proteins; D020543:Proteome
keywords: PSE-like; broiler; color; pH; pale soft exudative; whole muscle proteome