Proteomics to explain and predict meat quality

Proteomics Unveils Post-Mortem Changes in Beef Muscle Proteins and Provides Insight into Variations in Meat Quality Traits of Crossbred Young Steers and Heifers Raised in Feedlot

“…This is the first study to report that differences in the meat quality of F1 Nellore-Montana young steers and heifers feedlot finished, are related with the expression of several proteins from different pathways such as ALB, MB, CA3, ALDOA, GAPDH, PKM, PYGM, PGM1, HSPA8, and CKM in the post-mortem LT muscle. Some of these proteins were reported as biomarkers of IMF deposition in other studies [ 11 , 23 , 24 , 25 ].…”

“…Proteomics is a powerful tool in meat science due to its technical performance in understanding the effect of the factors influencing meat quality as well as in deciphering the biochemical and metabolic mechanisms occurring to muscle-to-meat conversion in the post-mortem period [ 7 , 8 , 9 , 10 ]. It further allows for the study each quality trait, such as pH decline, muscle proteins degradation during ageing, oxidation and post-translational modification of proteins in an in-depth manner [ 11 , 12 , 13 ]. Thus, omics-related analytical technologies and bioinformatics tools have been significantly applied in the last two decades in the field of meat research to identify proteins related to several meat quality traits, since they are the main constituents of muscle tissue and are responsible for the regulation of main metabolic pathways [ 11 ].…”

“…It further allows for the study each quality trait, such as pH decline, muscle proteins degradation during ageing, oxidation and post-translational modification of proteins in an in-depth manner [ 11 , 12 , 13 ]. Thus, omics-related analytical technologies and bioinformatics tools have been significantly applied in the last two decades in the field of meat research to identify proteins related to several meat quality traits, since they are the main constituents of muscle tissue and are responsible for the regulation of main metabolic pathways [ 11 ]. In this context, meat quality research in beef cattle and other livestock species used the proteomic approach to evaluate tenderness [ 7 , 14 , 15 ], marbling [ 10 ], color [ 16 , 17 ], water-holding capacity [ 18 , 19 ], and dark-cutting beef [ 20 ] among other meat quality traits [ 11 ].…”

Meat Quality and Muscle Tissue Proteome of Crossbred Bulls Finished under Feedlot Using Wet Distiller Grains By-Product

“…Tenderness and juiciness are among the most important meat quality attributes for consumers in some markets, who are willing to pay more for higher-quality products [ 32 ]. Meat quality research using proteomic approaches can help us to identify the markers of higher-quality products by enabling the overall analysis of cellular proteins using biotechnologies, such as two-dimensional electrophoresis, mass spectrometry, and bioinformatics [ 12 , 25 , 33 ]. To the best of our knowledge, this is the first study that used a proteomic approach to decipher the biochemical and molecular mechanisms that regulate meat tenderness, marbling, and the fatty acid profile in feedlot-finished cattle fed on a diet containing WDG.…”

“…The authors described the presence of proteins involved in muscle fiber types (MYL1, MYL3, and MYL6) and energy metabolism (ENO3, ENO1, LDHA, LDHB, and GAPDHS) in these animals. These proteins were identified as potential biomarkers of muscle growth, meat tenderness, and IMF [ 31 , 33 ] (ref). In the present study, proteins such as SOD2, TPI, MDH1, GPD1, ENO3, ENO1, ALB, LDHA, LDHB, and GAPDHS were more expressed in the LT muscle of animals fed on the control diet.…”