title: Effects of protein phosphorylation on color stability of ground meat.
abstract: The influence of protein phosphorylation on meat color stability was investigated in this study. Phosphatase and protein kinase inhibitors were added to minced ovine Longissimus thoracis et lumborum (LTL) muscle to manipulate the global phosphorylation of sarcoplasmic proteins. The data obtained show that the rate and extent of pH decline, along with lactate accumulation in postmortem muscle, were related to protein phosphorylation. Analysis of meat color and the relative content of myoglobin redox forms revealed that meat color stability was inversely related to the phosphorylation of sarcoplasmic proteins. Thus, this study suggests that protein phosphorylation may be involved in meat color development by regulating glycolysis and the redox stability of myoglobin.
authors.affiliation: Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, PR China.
authors.forename: Meng
authors.initials: M
authors.lastname: Li
authors.affiliation: Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, PR China.
authors.forename: Xin
authors.initials: X
authors.lastname: Li
authors.affiliation: Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, PR China.
authors.forename: Jianzeng
authors.initials: J
authors.lastname: Xin
authors.affiliation: Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, PR China.
authors.forename: Zheng
authors.initials: Z
authors.lastname: Li
authors.affiliation: Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, PR China.
authors.forename: Guixia
authors.initials: G
authors.lastname: Li
authors.affiliation: Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, PR China.
authors.forename: Yan
authors.initials: Y
authors.lastname: Zhang
authors.affiliation: Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, PR China.
authors.forename: Manting
authors.initials: M
authors.lastname: Du
authors.affiliation: Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, PR China; College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, PR China. Electronic address: yaoyao3153@aliyun.com.
authors.forename: Qingwu W
authors.initials: QW
authors.lastname: Shen
authors.affiliation: Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, PR China. Electronic address: dequan_zhang0118@126.com.
authors.forename: Dequan
authors.initials: D
authors.lastname: Zhang
mesh_terms: D000818:Animals; D003116:Color; D006019:Glycolysis; D008460:Meat / Q000032:analysis*; D009211:Myoglobin / Q000737:chemistry*; D010084:Oxidation-Reduction; D010766:Phosphorylation
chemical_list: D009211:Myoglobin
keywords: Glycolysis; Meat color; Myoglobin; Protein phosphorylation; Redox stability