Proteomic changes involved in tenderization of bovine Longissimus dorsi muscle during prolonged ageing.

To study proteomic changes involved in tenderization of bovine Longissimus dorsi four Charolaise heifers and four Charolaise bull's muscles were sampled at slaughter after early and long ageing (2-4°C for 12 and 26days respectively). Descriptive sensory evaluation of samples were performed and their tenderness evaluated by Warner-Bratzler shear force test. Protein composition of fresh muscle and of meat aged was analysed by cartesian and polar 2-D electrophoresis. Student's t-test and Ranking-PCA analyses were performed to detect proteomic modulation, and the selected protein spots were identified by nano-HPLC-Chip MS/MS. This research has demonstrated that there are no differences between proteomic patterns of male and females Longissimus dorsi muscle, and that the extension of ageing beyond 12days, did not brings any concrete advantage in terms of sensory quality. Furthermore, the data presented here demonstrated that meat maturation caused changes of the abundance of proteins involved in metabolic, structural, and stress related processes.

[1]  H. J. Andersen,et al.  Postmortem proteome changes of porcine muscle related to tenderness. , 2003, Journal of agricultural and food chemistry.

[2]  M. Kirinoki,et al.  Persistent expression of tissue-specific troponin T isoforms in transplanted chicken skeletal muscle , 1994, Journal of Muscle Research & Cell Motility.

[3]  T. Nishimura,et al.  Actions of cathepsins on troponin T during postmortem aging of porcine muscle. , 2010, Animal science journal = Nihon chikusan Gakkaiho.

[4]  P. Roepstorff,et al.  Identification of protein degradation during post-mortem storage of pig meat. , 2002, Journal of agricultural and food chemistry.

[5]  C. Sañudo,et al.  Influence of cattle breed and ageing time on textural meat quality. , 2004, Meat science.

[6]  B. Marsh,et al.  Effects of early-postmortem glycolytic rate on beef tenderness. , 1987, Meat science.

[7]  Emilio Marengo,et al.  Development of a classification and ranking method for the identification of possible biomarkers in two-dimensional gel-electrophoresis based on principal component analysis and variable selection procedures. , 2011, Molecular bioSystems.

[8]  Emilio Marengo,et al.  The principle of exhaustiveness versus the principle of parsimony: a new approach for the identification of biomarkers from proteomic spot volume datasets based on principal component analysis , 2010, Analytical and bioanalytical chemistry.

[9]  K. Hollung,et al.  Proteome analysis of early post‐mortem changes in two bovine muscle types: M. longissimus dorsi and M. semitendinosis , 2006, Proteomics.

[10]  Frank Westad,et al.  Changes in enzymes associated with energy metabolism during the early post mortem period in longissimus thoracis bovine muscle analyzed by proteomics. , 2006, Journal of proteome research.

[11]  SDS‐PAGE and two‐dimensional maps in a radial gel format , 2010, Electrophoresis.

[12]  A. Ouali,et al.  Relationships between post-mortem pH changes and some traits of sensory quality in veal. , 1994, Meat science.

[13]  N. Chebotareva,et al.  Effects of small heat shock proteins on the thermal denaturation and aggregation of F-actin. , 2005, Biochemical and biophysical research communications.

[14]  M. Loeffen,et al.  Industrial application to cattle of a method for the early determination of meat ultimate pH. , 2004, Meat science.

[15]  S. Mekchay,et al.  Relationships between Pectoralis muscle proteomes and shear force in Thai indigenous chicken meat. , 2010 .

[16]  E. J. Pollak,et al.  Phenotypic ranges and relationships among carcass and meat palatability traits for fourteen cattle breeds, and heritabilities and expected progeny differences for Warner-Bratzler shear force in three beef cattle breeds. , 2005, Journal of animal science.

[17]  L. E. Jeremiah,et al.  The usefulness of muscle color and pH for segregating beef carcasses into tenderness groups. , 1991, Meat science.

[18]  M. Heinonen,et al.  Protein oxidation in muscle foods: a review. , 2011, Molecular nutrition & food research.

[19]  M. Wicke,et al.  Adenine nucleotide concentrations and glycolytic enzyme activities in longissimus muscle samples of different pig genotypes collected before and after slaughter. , 2011, Meat science.

[20]  S. Williams,et al.  SENSORY ATTRIBUTES AND RETAIL DISPLAY CHARACTERISTICS OF PASTURE‐ AND/OR GRAIN‐FED BEEF AGED 7,14 OR 21 DAYS , 1999 .

[21]  C. Sañudo,et al.  Influence of breed and ageing time on the sensory meat quality and consumer acceptability in intensively reared beef. , 2005, Meat science.

[22]  K. Hollung,et al.  Proteome changes in bovine longissimus thoracis muscle during the first 48 h postmortem: shifts in energy status and myofibrillar stability. , 2010, Journal of agricultural and food chemistry.

[23]  H. Zerby,et al.  Functional proteomic analysis predicts beef tenderness and the tenderness differential. , 2009, Journal of agricultural and food chemistry.

[24]  B. Picard,et al.  Muscle proteome and meat eating qualities of Longissimus thoracis of "Blonde d'Aquitaine" young bulls: A central role of HSP27 isoforms. , 2008, Meat science.

[25]  K. Hollung,et al.  Proteome changes in bovine longissimus thoracis muscle during the early postmortem storage period. , 2007, Journal of proteome research.

[26]  D. Massart.  Chemometrics: A Textbook , 1988 .

[27]  A. Brugiapaglia,et al.  Relationship between beef consumer tenderness perception and Warner-Bratzler shear force. , 2008, Meat science.

[28]  R. Purchas,et al.  The influence of a period of ageing on the relationship between ultimate pH and shear values of beef m. longissimus thoracis. , 1999, Meat science.

[29]  C. Rembold,et al.  cGMP‐mediated phosphorylation of heat shock protein 20 may cause smooth muscle relaxation without myosin light chain dephosphorylation in swine carotid artery , 2000, The Journal of physiology.

[30]  T. Sayd,et al.  Comparison of sarcoplasmic proteomes between two groups of pig muscles selected for shear force of cooked meat. , 2007, Journal of agricultural and food chemistry.

[31]  K. Hollung,et al.  Peroxiredoxin-6--a potential protein marker for meat tenderness in bovine longissimus thoracis muscle. , 2009, Journal of animal science.

[32]  E. Bendixen.  The use of proteomics in meat science. , 2005, Meat science.

[33]  D. Hampel,et al.  The effect of breed, sex and aging time on tenderness of beef meat , 2011 .

[34]  J. A. Silva,et al.  Influence of ultimate pH on bovine meat tenderness during ageing. , 1999, Meat science.

[35]  R. Davoli,et al.  Study of candidate genes for glycolytic potential of porcine skeletal muscle: identification and analysis of mutations, linkage and physical mapping and association with meat quality traits in pigs , 2004, Cytogenetic and Genome Research.

[36]  M. Waye,et al.  Muscle Develops a Specific Form of Small Heat Shock Protein Complex Composed of MKBP/HSPB2 and HSPB3 during Myogenic Differentiation* , 2000, The Journal of Biological Chemistry.

[37]  P. R. Durland,et al.  7 – Sensory Qualities of Meat , 1986 .

[38]  J. Vázquez,et al.  Effect of finishing and ageing time on quality attributes of loin from the meat of Holstein-Fresian cull cows. , 2009, Meat science.

[39]  D. K. Arrell,et al.  Troponin I degradation and covalent complex formation accompanies myocardial ischemia/reperfusion injury. , 1999, Circulation research.

[40]  M G Rossmann,et al.  The structure of rabbit muscle phosphoglucomutase at intermediate resolution. , 1986, The Journal of biological chemistry.

[41]  V. Baron,et al.  Dietary vitamin E inhibits the trans 10-18:1 shift in beef backfat , 2010 .

[42]  Zhi-Bin Yu,et al.  Differential regulation of myofilament protein isoforms underlying the contractility changes in skeletal muscle unloading. , 2007, American journal of physiology. Cell physiology.

[43]  F. C. Parrish,et al.  THE 30,000‐DALTON COMPONENT OF TENDER BOVINE LONGISSIMUS MUSCLE , 1977 .

[44]  P. Buttery,et al.  Tenderness--an enzymatic view. , 2010, Meat science.

[45]  J. O. Reagan,et al.  Beef customer satisfaction: trained sensory panel ratings and Warner-Bratzler shear force values. , 2003, Journal of animal science.

[46]  E. Melloni,et al.  Acyl-CoA-binding Protein Is a Potent m-Calpain Activator* , 2000, The Journal of Biological Chemistry.

[47]  S. Lonergan,et al.  Biochemistry of postmortem muscle - lessons on mechanisms of meat tenderization. , 2010, Meat science.

[48]  N. St-Pierre,et al.  Myofibrillar 1-D fingerprints and myosin heavy chain MS analyses of beef loin at 36 h postmortem correlate with tenderness at 7 days. , 2004, Meat science.

[49]  David L. Hopkins,et al.  Factors contributing to proteolysis and disruption of myofibrillar proteins and the impact on tenderisation in beef and sheep meat , 2002 .

[50]  W. M. Robertson,et al.  Extended ageing time and temperature effects on quality of sub-primal cuts of boxed beef , 2010 .

[51]  R. Augusteyn.  α‐crystallin: a review of its structure and function , 2004 .

[52]  J. Hocquette,et al.  Proteome changes during meat aging in tough and tender beef suggest the importance of apoptosis and protein solubility for beef aging and tenderization. , 2009, Journal of agricultural and food chemistry.

[53]  V. Santé-Lhoutellier,et al.  Proteome changes during pork meat ageing following use of two different pre-slaughter handling procedures. , 2004, Meat science.

[54]  K. Honikel,et al.  Reference methods for the assessment of physical characteristics of meat. , 1998, Meat science.

[55]  W. Gerthoffer,et al.  Quadratic relationship between early-post-mortem glycolytic rate and beef tenderness. , 1993, Meat science.

[56]  R. Augusteyn.  alpha-crystallin: a review of its structure and function. , 2004, Clinical and experimental optometry.

[57]  G. Geesink,et al.  Postmortem proteolysis and calpain/calpastatin activity in callipyge and normal lamb biceps femoris during extended postmortem storage. , 1999, Journal of animal science.

[58]  P. Tessari,et al.  Polar Electrophoresis: Shape of Two-Dimensional Maps Is as Important as Size , 2012, PloS one.

[59]  Á. R. Mantecón,et al.  Breed and ageing extent on carcass and meat quality of beef from adult steers (oxen) , 2007 .