Muscle‐Specific Variation in Buffalo (Bubalus bubalis) Meat Texture: Biochemical, Ultrastructural and Proteome Characterization

Abstract

AbstractThis study was conducted to unravel the variation in meat quality between tender (psoas major, PM) and less tender (longissimus lumborum, LL) muscles of Indian water buffaloes (Bubalus bubalis). PM and LL were subjected to physicochemical analysis, ultrastructural study and proteome characterization using two‐dimensional gel electrophoresis (2‐DE) and mass spectrometry. Higher (P < 0.05) muscle fiber diameter and Warner–Bratzler shear force was observed in LL, whereas higher (P < 0.05) water‐holding capacity and myofibrillar protein extractability was observed in PM. Transmission electron microscopy revealed higher (P < 0.05) sarcomere length in PM compared with LL. Proteome analysis using 2‐DE revealed 123 differentially abundant proteins in PM and LL. The MALDI‐TOF‐TOF MS analysis of selected protein spots from LL and PM with significant (P < 0.05) differences identified the proteins mainly consisting of calcium‐transporting ATPase.Practical ApplicationsOwing to its low fat, low cholesterol and other healthier attributes, meat produced from water buffaloes has gained increased popularity in several Asian and African countries. Tenderness, which is considered to be the most important attribute of meat quality and a trait highly valued by consumers, varies substantially between muscles. In spite of advancements in optimizing tenderness, an unacceptable level of variation does exist. Findings from the present study illustrate the basis of tenderness variability in psoas major and longissimus lumborum muscles of Indian water buffaloes. Our results indicated complex nature of tenderness development and demonstrated a significant variation in biochemical parameters, ultrastructure and proteome expression. Understanding the variation in texture between muscles is a logical first step to develop strategies for better utilization and for delivering highly palatable product to consumers. This study suggests the necessity to develop muscle‐specific tenderization strategies to minimize the variation between tender and less tender muscles.