Proteomics and Metabolomics Profiling of Pork Exudate Reveals Meat Spoilage during Storage

Abstract

Previous studies have evaluated pork quality by omics methods. However, proteomics coupled with metabolomics to investigate pork freshness by using pork exudates has not been reported. This study determined the changes in the profiles of peptides and metabolites in exudates from pork stored at different temperatures (25, 10, 4, and −2 °C). Multivariate statistical analysis revealed similar changes in profiles in exudates collected from pork stored at −2 and 4 °C, and additional changes following storage at higher temperatures. We identified peptides from 7 proteins and 30 metabolites differing in abundance between fresh and spoiled pork. Significant correlations between pork quality and most of the peptides from these 7 proteins and 30 metabolites were found. The present study provides insight into changes in the peptide and metabolite profiles of exudates from pork during storage at different temperatures, and our analysis suggests that such changes can be used as markers of pork spoilage.

A review on improving the sensitivity and color stability of naturally sourced pH‐sensitive indicator films

“…In addition, microorganisms in chicken meat can hydrolyze proteins, increase total volatile base nitrogen (TVB‐N), and generate alcohols, aldehydes, ketones, and sulfur compounds, whereas characteristic amine metabolites were detected (Wen et al., 2020). Microbial metabolites, including ketones, esters, organic acids, and sulfur compounds, have also been discovered in pig samples (Zhao, Wei, et al., 2022). As a result, the protein degradation stages can be better aligned with the pH changes of the labeling.…”