PDF(Pubmed)
Abstract：
This study was performed to evaluate the effects of wet-aging (3, 7, 14, 21, and 28 d at 2 °C) on beef (longissimus lumborum muscles) exudate proteome and meat quality changes. The pH, purge loss, and tenderness of beef increased with aging (P < 0.05), while color and lipid oxidative stabilities decreased, especially when long-term (14 and 21 d) aged meat were repackaged and displayed under retail condition (P < 0.05). Nineteen proteins changed significantly with aging (FDR < 0.05), in which most of them progressively accumulated in exudates over aging periods. Combined with partial least squares discriminant analysis, 16 proteins (including 9 structural proteins, 3 metabolic enzymes, 1 heat shock protein, 2 binding proteins, and KBTBD10 protein) were screened as characteristic proteins that could be used for potential meat quality indication. These findings offered novel insight into the utilization of exudates for meat quality assessment.
摘要：
进行这项研究是为了评估湿老化（在2°C下3、7、14、21和28天）对牛肉（腰背肌）渗出物蛋白质组和肉品质变化的影响。pH值,吹扫损失,牛肉嫩度随老化而增加(P<0.05),而颜色和脂质氧化稳定性下降，特别是当长期（14和21d）老化的肉类在零售条件下重新包装和展示时（P<0.05）。19种蛋白质随年龄增长而显著变化(FDR<0.05),其中大多数在衰老时期逐渐积累在分泌物中。结合偏最小二乘判别分析,16种蛋白质（包括9种结构蛋白，3代谢酶，1热休克蛋白，2结合蛋白，和KBTBD10蛋白）被筛选为可用于潜在肉质指示的特征蛋白。这些发现为利用渗出物进行肉质评估提供了新的见解。
