Proteomics of dark cutting longissimus thoracis muscle from heifer and steer carcasses

Proteomics of dark cutting longissimus thoracis muscle from heifer and steer carcasses

Studies have suggested that the phenomenon of dark cutting (Canada B4) beef may also be related to muscle glycolytic proteins. The objective of this study, therefore, was to analyze longissimus thoracis (LT; n=23), from Canada AA (n=8), atypical (AB4; pH5.9, n=7) B4 heifer and steer carcasses, for s...

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Veröffentlicht in:Meat science 2018-03, Vol.137, p.47-57
Hauptverfasser: Mahmood, Shahid, Turchinsky, Nancy, Paradis, Francois, Dixon, Walter T., Bruce, Heather L.
Format: Artikel
Sprache:eng
Schlagworte:
Animals
Atypical dark
Beef toughness
Cattle
Female
Glycolysis
Glycolytic enzymes
Heat shock proteins
Heat-Shock Proteins - analysis
Hydrogen-Ion Concentration
Lactic Acid - analysis
Male
Muscle Proteins - analysis
Muscle, Skeletal - chemistry
Muscle, Skeletal - enzymology
Proteomics
Red Meat - standards
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Zusammenfassung:Studies have suggested that the phenomenon of dark cutting (Canada B4) beef may also be related to muscle glycolytic proteins. The objective of this study, therefore, was to analyze longissimus thoracis (LT; n=23), from Canada AA (n=8), atypical (AB4; pH5.9, n=7) B4 heifer and steer carcasses, for sarcoplasmic and myofibrillar proteins using 2-D gel electrophoresis and LC-MS/MS mass spectrometry. Results indicated that AB4 LT had intramuscular pH and lactate concentration similar to Canada AA but lower (P
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2017.11.014