首页|Mitochondrial proteome basis for the biological variations in beef color stability of longissimus lumborum muscle differing in ultimate pH and packaging methods

Mitochondrial proteome basis for the biological variations in beef color stability of longissimus lumborum muscle differing in ultimate pH and packaging methods

扫码查看
原文链接
  • NETL
  • NSTL
  • Elsevier
This study investigated the influence of ultimate pH (pHu) and packaging methods on color, color stability, and the proteomic profile of the mitochondrial fraction of longissimus lumborum muscle from Nellore bulls. Bulls were categorized based on pHu levels as intermediate (5.8 < pHu < 6.2) or normal (pHu < 5.8). Followingl4-d aging, two packaging methods were evaluated: vacuum packaging and high oxygen-modified atmosphere packaging (HiOx-MAP). The findings revealed significant variations in color parameters and color stability between pHu categories and packaging methods. Proteomic analysis identified a total of 972 proteins, of which 225 were mitochondrial. Both mitochondrial and non-mitochondrial proteins resulted in significant differences in pathways related to energy metabolism, muscle contractility, and antioxidant defenses. Specifically, beef with intermediate pHu packaged in vacuum showed an upregulation of mitochondrial proteins associated with the MICOS complex (Mitochondrial contact site and cristae organizing system; APOOL, CHCH3, and MICOS13) and VDAC2 (Voltage-dependent anion-selective channel protein 2), indicating enhanced mitochondrial integrity compared to beef with normal pHu in vacuum packaging. Vacuum packaging effectively preserved color stability and supported proteolytic processes during aging, while HiOx-MAP initially produced a desirable cherry-red color but resulted in increased discoloration and oxidative stress over time, particularly in beef with normal pHu. These findings highlight the critical interplay between ultimate pH and packaging methods in optimizing beef quality during storage and aging.

Mitochondrial fraction proteomeIntermediate pH beefAging timePackaging systemBeef color

Monique Marcondes Krauskopf、Daniel S. Antonelo、Chimenes Darlan Leal de Araujo、Julio Cesar de Carvalho Balieiro、Eduardo Francisquine Delgado、Ranjith Ramanathan、Carmen Joseflna Contreras Castillo

展开 >

Department of Food Science and Technology, Luiz de Queiroz College of Agriculture, University of Sao Paulo, Piracicaba, SP 13418-900, Brazil

Lipid Marker Omics Sciences, Pirassununga, SP 13638-407, Brazil

College of Veterinary Medicine and Animal Science, University of Sao Paulo, Pirassununga, SP 13635-900, Brazil

Oklahoma State University, Department of Animal & Food Sciences, Stillwater, OK, United States

展开 >

2025

10.1016/j.meatsci.2025.109842

Meat science

Meat science

SCI
ISSN：0309-1740
年,卷(期)：2025.226(Aug.)
  • 86