Abstract
Beef color is a muscle-specific trait, and sarcoplasmic proteome influences muscle-specific variations in beef color stability. Postmortem aging influences the color and sarcoplasmic proteome of beef muscles. Nonetheless, muscle-specific changes in sarcoplasmic proteome of beef muscles with differential color stability during aging have not been characterized yet. Therefore, our objective was to examine the changes in the sarcoplasmic proteome of 3 differentially color stable muscles from beef hindquarters during postmortem aging. Longissimus lumborum (LL), psoas major (PM), and semitendinosus (ST) separated from 8 (n = 8) beef carcasses (24 h postmortem) were subjected to aging in vacuum packaging (2°C) for 0, 7, 14, and 21 d. On each aging day, steaks were fabricated, and allotted to refrigerated storage (2°C) under aerobic packaging. Samples for proteome analysis obtained during fabrication were frozen at –80°C. Instrumental color and metmyoglobin reducing activity were evaluated on d 0, 3, and 6 of storage. Sarcoplasmic proteome was analyzed, and differentially abundant proteins were identified using mass spectrometry. Color attributes and biochemical parameters were influenced by muscle source and aging (P < 0.05); LL and ST had greater (P < 0.05) surface redness than PM. Aging also influenced surface redness, with 7-d aged steaks demonstrating greatest values (P < 0.05). Proteome analysis identified 135 protein spots differentially abundant (P < 0.05) between the muscles and aging time points indicating muscle-specific changes during aging. The identified proteins included glycolytic enzymes, proteins associated with energy metabolism, antioxidant proteins, chaperones, and transport proteins. Overall, the glycolytic enzymes were more abundant (P < 0.05) in color-stable muscles and at aging times with greater color stability, indicating that these proteins could be used as potential biomarkers for beef color.
Highlights
Internal lean color values for Commission Internationale de l’Eclairage (CIE) L* and a* ranged from 48.4 to 53.3 and 9.4 to 11.7, respectively and were not found significant while b* values were significantly higher for all soy sauce (SS) and NFE treatments compared to 100FS
1Treatments: 100FS = no sodium reduction (2.25% NaCl from flake salt); 30SS = 30% sodium reduction (25% of flake salt replaced with SS); 50SS/ KCl = 50% sodium reduction (25% of flake salt replaced with SS + 50% of flake salt replaced with KCl); 30NFE = 30% sodium reduction (50% of flake salt replaced with NFE); 50NFE/KCl4 = 50% sodium reduction (50% of flake salt replaced with NFE + 50% of flake salt replaced with KCl)
Bacon, beef jerky, and boneless ham products were determined to be successful in minimizing decreases in saltiness liking responses at low level SS and NFE TRT
Summary
Sodium chloride (NaCl) is an essential ingredient for processed meat products providing consumer expected saltiness and existing meat flavor enhancement (Weiss et al, 2010), allowing successful manufacturing due to the effect NaCl has on the solubility of the myofibrillar meat proteins actin and myosin impacting binding, texture, and water holding capacity (Aberle et al, 2001), and serving as an important antimicrobial. Regardless of these well understood and scientifically important NaCl functions, there continues to be great interest from consumers and efforts from human health organizations to reduce the overall sodium intake in the human diet (Webster et al, 2011). Thiel et al (1986) reported that reductions of 50% or more significantly decreased saltines perception, cook yield, and texture values in ham. Aaslyng et al (2014) found that reducing sodium in bacon and salami by 50% had a negative effect on sensory, shelf life, and microbial properties.
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