Associations among Protein Biomarkers and pH and Color Traits in Longissimus thoracis and Rectus abdominis Muscles in Protected Designation of Origin Maine-Anjou Cull Cows

Abstract

This study investigated the relationships among a list of 23 protein biomarkers with CIE-L*a*b* meat color traits and ultimate pH on Longissimus thoracis (LT) and Rectus abdominis (RA) muscles of 48 protected designation of origin Maine-Anjou cows. The technological parameters were correlated with several biomarkers and were in some cases muscle-dependent. More biomarkers were related to pHu in LT than in RA muscle. Some consistencies were found, by the common correlation of pHu with MyHC-IIa and MyHC-IIx. The pHu of the LT muscle was also correlated with other cytoskeletal entities and proteins belonging to metabolism and cellular stress. In contrast to the relationships found between biomarkers and LT pHu, more proteins were related to the instrumental color coordinates in RA than in LT muscle. The regression equations were parameter- and muscle-dependent. Certain of the retained proteins explained more than one color coordinate. Hsp70-Grp75 was positive in the models of L*, a*, b*, and C* of LT and of b* in the RA muscle. Further heat shock proteins were strongly related with the meat color coordinates in both muscles. The involvement of metabolic enzymes and myofibrillar proteins in the meat color development was also verified in this experiment. This study confirmed once again the importance of numerous biological pathways in beef color.

Differential expression analysis of meat tenderness governing genes in different skeletal muscles of bovines

“…However, a number of studies demonstrated opposing results . Previous studies have indicated that gene expression levels might depend on breed, nutrient conditions, or epigenetic mechanisms . Hence, it is thought that the contrary differences with our results may occur due to these reasons.…”

“…A number of studies have asserted that CAST , HSPB1 , and HSPA1A genes and their proteins affect meat quality. However, some studies proposed that the CAST gene was not associated with meat quality .…”

“…Many studies have revealed that tender muscles like musculus longissimus thoracis (LT) and musculus longissimus lumborum (LL) are the most widely used muscles in meat‐quality researches . In comparative studies, a large variety of muscle groups were used between tender and tough muscles, which are mostly shown as fast‐ and slow‐twitch muscles …”

Contribution of connective tissue components, muscle fibres and marbling to beef tenderness variability in longissimus thoracis, rectus abdominis, semimembranosus and semitendinosus muscles

“…The relationships were investigated (i) irrespective of the M and of other factors of variation and (ii) for each M, irrespective of the other factors of variation. For regression analysis, the ‘optimal model’ explaining maximal variability option was used . The percentage of variability in meat tenderness explained by the explanatory variables was based on the r 2 value of the regression analysis × 100.…”

Metabolite Profile Differences Among Different Storage Time in Beef Preserved at Low Temperature

“…JFDS-2019-0740 Submitted 5/15/2019, Accepted 9/2/2019. Authors are with Jilin Agricultural Univ., 2888 In addition to the color stability, meat metabolite profiles, flavor, volatiles, pH value, moisture content as well as water holding capacity (WHC) are susceptible to environment changes (Fadahunsi, Dejoh, & Onilude, 2015;Gagaoua, Couvreur, Le, Aminot, & Picard, 2017;Jia et al, 2018;Reis, Reis, Mills, Ross, & Brightwell, 2016). WHC, the water retaining ability of meat, is a major quality index.…”