Impact of UV pre-treatment on the Longissimus thoracis et lumborum muscle proteomes of dry-aged beef cuts: A characterisation within two sampling locations

IF 7.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science Pub Date : 2024-12-08 DOI:10.1016/j.meatsci.2024.109729

Sara Álvarez , Carlos Álvarez , Anne Maria Mullen , Eileen O'Neill , Mohammed Gagaoua

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引用次数: 0

Abstract

This research aimed to explore the changes in two sampling locations (internal and external) of the Longissimus thoracis et lumborum (LTL) beef muscle proteomes subjected to ultraviolet light before dry-aging. It further compared the biological processes and associated proteins at interplay at the external locations of UV pre-treated and control dry-aged samples. Before dry-aging, proteins related to external stimuli were differentially abundant between both locations possibly due to the early post-mortem energy metabolism attempting to compensate for energy deficiencies and stress derived from slaughter and processing. The biochemical status of muscle during chilling and hanging of the carcasses and the impact of the UV pre-treatment may have also influenced the abundance of these proteins before dry-aging. Proteins associated to muscle structure, energy and fatty acids metabolism were differentially abundant between locations after 21 days of dry-aging. These dynamic changes in the meat proteome and related biological processes suggested that both evolved differently between the two sampling locations during dry-aging, and these may underlie the development of dry-aged beef properties. The proteome of the external locations sampled from UV pre-treated beef loins was compared to control counterparts during dry-aging. The results show that aging time appeared to outweigh the effect of UV since the differentially abundant proteins between both groups decreased as dry-aging progressed. These proteins were associated with mRNA stabilization, the matrisome, energy pathways and heat shock proteins (HSPs). Further research is warranted to better understand the role of these proteins in the production of dry-aged beef and their relation to the UV pre-treatment.

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紫外线预处理对干老化牛肉切块的胸最长肌和腰最长肌蛋白质组的影响：两个采样地点的特征。

本研究旨在探讨干老化前，在紫外线照射下，牛胸腰最长肌（LTL）两个采样位置（内、外）蛋白质组的变化。它进一步比较了紫外线预处理和对照干老化样品的生物过程和相关蛋白质在外部位置的相互作用。在干老化之前，与外部刺激相关的蛋白质在两个位置之间的丰富程度不同，这可能是由于死后早期的能量代谢试图补偿屠宰和加工过程中产生的能量不足和压力。在胴体冷却和悬挂期间肌肉的生化状态以及紫外线预处理的影响也可能影响干老化前这些蛋白质的丰度。干老化21 d后，与肌肉结构、能量和脂肪酸代谢相关的蛋白质在不同地点的含量存在差异。这些肉类蛋白质组和相关生物学过程的动态变化表明，在干老化过程中，两个采样位置之间的进化不同，这些可能是干老化牛肉特性发展的基础。在干老化过程中，将紫外线预处理的牛腰肉的外部位置的蛋白质组与对照相比较。结果表明，随着干老化的进行，两组之间差异丰富的蛋白质减少，因此老化时间似乎超过了紫外线的影响。这些蛋白与mRNA稳定、基质体、能量通路和热休克蛋白（HSPs）有关。为了更好地了解这些蛋白质在干熟牛肉生产中的作用及其与紫外线预处理的关系，有必要进行进一步的研究。

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来源期刊

Meat Science 工程技术-食品科技

CiteScore

12.60

自引率

9.90%

发文量

282

审稿时长

60 days

期刊介绍： The aim of Meat Science is to serve as a suitable platform for the dissemination of interdisciplinary and international knowledge on all factors influencing the properties of meat. While the journal primarily focuses on the flesh of mammals, contributions related to poultry will be considered if they enhance the overall understanding of the relationship between muscle nature and meat quality post mortem. Additionally, papers on large birds (e.g., emus, ostriches) as well as wild-captured mammals and crocodiles will be welcomed.