Effects of protein phosphorylation on color stability of ground meat

Li, Meng; Li, Xin; Xin, Jianzeng; Li, Zheng; Li, Guixia; Zhang, Yan; Du, Ming; Shen, Qingwu; Zhang, Dequan

doi:10.1016/j.foodchem.2016.09.151

Cited by 55 publications

(34 citation statements)

References 27 publications

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“…() examined lamb muscle with different tenderness; using gel‐based phosphoproteome profiling, they found a higher level of global phosphorylation in tough meat than in the tender meat, and the main differential proteins identified were correlated with the contractile machinery and glycolysis. An in vitro study indicated that protein phosphorylation probably affected ovine meat color by regulating postmortem glycolysis and mediating myoglobin redox stability (Li et al., , ). Quantitative phosphoproteomic analysis of caprine muscle revealed that differential phosphorylation of proteins, including PFK, myosin light chain 2, and heat shock protein (HSP) 27, were observed to be critical biomarkers regulating muscle rigor mortis, which resulted in varying meat quality (Liu et al., ).…”

Section: Potential Mechanism Regulating Meat Quality Developmentmentioning

confidence: 99%

Stress Effects on Meat Quality: A Mechanistic Perspective

Xing

Gao

Tume

et al. 2018

Comp Rev Food Sci Food Safe

166

121

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Stress inevitably occurs from the farm to abattoir in modern livestock husbandry. The effects of stress on the behavioral and physiological status and ultimate meat quality have been well documented. However, reports on the mechanism of stress effects on physiological and biochemical changes and their consequent effects on meat quality attributes have been somewhat disjointed and limited. Furthermore, the causes of variability in meat quality traits among different animal species, muscle fibers within an animal, and even positions within a piece of meat in response to stress are still not entirely clear. This review 1st summarizes the primary stress factors, including heat stress, preslaughter handling stress, oxidative stress, and other stress factors affecting animal welfare; carcass quality; and eating quality. This review further delineates potential stress‐induced pathways or mediators, including AMP‐activated protein kinase‐mediated energy metabolism, crosstalk among calcium signaling pathways and reactive oxygen species, protein modification, apoptosis, calpain and cathepsin proteolytic systems, and heat shock proteins that exert effects that cause biochemical changes during the early postmortem period and affect the subsequent meat quality. To obtain meat of high quality, further studies are needed to unravel the intricate mechanisms involving the aforementioned signaling pathways or mediators and their crosstalk.

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Section: Potential Mechanism Regulating Meat Quality Developmentmentioning

confidence: 99%

Stress Effects on Meat Quality: A Mechanistic Perspective

Xing

Gao

Tume

et al. 2018

Comp Rev Food Sci Food Safe

166

121

View full text Add to dashboard Cite

show abstract

“…Through myoglobin modification, when causing actomyosin dissociation, phosphorylation modifies the salted PMP color (Huang et al., ). It has already been shown that sodium chloride causes muscle or meat paste discoloration and that the phosphorylation level of myoglobin has a negative relationship with meat color (Li et al., ). Canto et al.…”

Section: Effects Of Salt On Cured and Processed Pmp Propertiesmentioning

confidence: 99%

Salt Intake from Processed Meat Products: Benefits, Risks and Evolving Practices

Petit

Jury

Lamballerie

et al. 2019

Comp Rev Food Sci Food Safe

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Currently, there is major consumer concern about dietary salt intake worldwide. However, even with the development of contemporary preservation practices, sodium chloride is still essential in processed meat products. Despite a long history of use, salt is now seriously controversial in food due to health concerns that are mostly related to high blood pressure and cardiovascular risks. Changes in meat processing methods have reduced those potential risks, but different perceptions continue to shape how consumers and society view dietary salt. The current consumer demand for additive‐free food, such as the clean‐label movement, has renewed consumer willingness for naturalness in food products.

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“…Sarcoplasmic proteins extraction was referenced to the literature (Li et al, 2017a). Frozen muscle (1.2 g, 0.2 g each sample) were homogenised in 7.2 mL ice-cold extraction buffer by IKA labortechik for 3 9 10 s with intermediate cooling on ice for 15 s. The other procedures were the same with the reference.…”

Section: Protein Extractionmentioning

confidence: 99%

“…The influence of protein phosphorylation on meat quality, including meat tenderness, colour stability, juiciness, and so on, has been intensively studied (Chen et al, 2016;Li et al, 2017a). The influence of phosphorylation on glycolysis has been proposed to be one possible mechanism.…”

Section: Introductionmentioning

confidence: 99%

The effect of sarcoplasmic protein phosphorylation on glycolysis in postmortem ovine muscle

Chen

et al. 2018

Int J of Food Sci Tech

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Protein phosphorylation is a key modulator in glycolysis metabolism and regulates the activity of glycometabolic enzymes. The phosphorylation levels of sarcoplasmic proteins were investigated in relationship to the glycolysis rate in postmortem ovine muscle in the present study. The global phosphorylation levels of sarcoplasmic proteins increased early postmortem and then decreased afterwards in postmortem ovine muscle. Protein bands of different phosphorylation levels were identified as glycometabolism‐related enzymes. The phosphorylation levels of Glycogen phosphorylase and Pyruvate kinase maybe one possible reason for the different glycolytic rates at 0.5 h postmortem. The glycolytic rate attributes were negatively correlated with four bands which were probably phosphofructokinase, enolase and adenylate kinase isoenzyme. In summary, the phosphorylation of sarcoplasmic proteins is related to muscle pH decline early postmortem, influencing the meat rigour mortis and quality development.

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Effects of protein phosphorylation on color stability of ground meat

Cited by 55 publications

References 27 publications

Stress Effects on Meat Quality: A Mechanistic Perspective

Stress Effects on Meat Quality: A Mechanistic Perspective

Salt Intake from Processed Meat Products: Benefits, Risks and Evolving Practices

The effect of sarcoplasmic protein phosphorylation on glycolysis in postmortem ovine muscle

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