Proteomic Biomarkers for Color in Beef Longissimus Lumborum Aged for 21 Days | Zendy

Mahesh N. Nair | Zendy; Surendranath P. Suman | Zendy; S. Li | Zendy; R. V. Chaplin | Zendy; C.M. Beach | Zendy; G. Rentfrow | Zendy

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Proteomic Biomarkers for Color in Beef Longissimus Lumborum Aged for 21 Days

Author(s) -

Mahesh N. Nair,

Surendranath P. Suman,

S. Li,

R. V. Chaplin,

C.M. Beach,

G. Rentfrow

Publication year - 2017

Publication title -

meat and muscle biology

Language(s) - English

Resource type - Journals

ISSN - 2575-985X

DOI - 10.22175/rmc2016.143

Subject(s) - metmyoglobin , lightness , food science , chemistry , palatability , sarcoplasm , hue , tenderness , proteome , longissimus dorsi , myoglobin , biochemistry , computer science , artificial intelligence , endoplasmic reticulum

Meat color is highly critical to fresh beef marketability as it influences consumer purchase decisions at the point-of-sale. Longissimus lumborum (LL) is an economically important and color-stable muscle in beef hindquarter which has been extensively studied with respect to color biochemistry. Previous research indicated that sarcoplasmic proteome influences fresh beef color. Post-mortem aging employed to improve beef tenderness and palatability can influence color as well as the sarcoplasmic proteome. Our objective was to examine color attributes and sarcoplasmic proteome profile of beef LL during wet-aging, and to identify potential biomarkers for beef color attributes.

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