Abstract
Background: Chilling and ageing is an important step to enhance the quality attributes of meat. Improvement in meat quality is directly related to different muscle proteins expressed during ageing process. Identifying different protein markers is important in developing meat quality biomarkers and improve the profitability from goat meat marketing. Methods: In this study, major changes in quality attributes and proteins of semitendinosus muscles of goat carcasses during chilling and ageing was investigated. Proteomic tools like LC-MS were used to identify the individual proteins expressed in chilled and aged goat muscle. Result: Free water content and tenderness were significantly (P less than 0.05) higher in aged meat. Differential expression analysis of proteins revealed a total of 291 proteins of which 103 proteins were differentially expressed between aged and non-aged samples. Major up-regulated proteins in aged muscle samples were: myosin light chain/MLC-3 and MLC-1, myosin-I, myosin-II and myosin-III, troponin-C, histone, ATP synthase, cytochrome-C, annexin-A, creatine kinase and tropomyosin alpha chain.
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