Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China.
Compr Rev Food Sci Food Saf. 2021 Jan;20(1):289-331. doi: 10.1111/1541-4337.12668. Epub 2020 Nov 14.
Meat quality plays an important role in the purchase decision of consumers, affecting producers and retailers. The formation mechanisms determining meat quality are intricate, as several endogenous and exogenous factors contribute during antemortem and postmortem periods. Abundant research has been performed on meat quality; however, unexpected variation in meat quality remains an issue in the meat industry. Protein posttranslational modifications (PTMs) regulate structures and functions of proteins in living tissues, and recent reports confirmed their importance in meat quality. The objective of this review was to provide a summary of the research on the effects of PTMs on meat quality. The effects of four common PTMs, namely, protein phosphorylation, acetylation, S-nitrosylation, and ubiquitination, on meat quality were discussed, with emphasis on the effects of protein phosphorylation on meat tenderness, color, and water holding capacity. The mechanisms and factors that may affect the function of protein phosphorylation are also discussed. The current research confirms that meat quality traits are regulated by multiple PTMs. Cross talk between different PTMs and interactions of PTMs with postmortem biochemical processes need to be explored to improve our understanding on factors affecting meat quality.
肉品质在消费者的购买决策中起着重要作用，影响着生产者和零售商。决定肉品质的形成机制错综复杂，因为在生前和死后期间有几个内源性和外源性因素共同作用。已经对肉品质进行了大量研究；然而，肉品工业中仍然存在肉质意外变化的问题。蛋白质翻译后修饰（PTMs）调节活组织中蛋白质的结构和功能，最近的报告证实了它们在肉品质中的重要性。本综述的目的是总结关于 PTMs 对肉品质影响的研究。讨论了四种常见的 PTMs，即蛋白质磷酸化、乙酰化、S-亚硝基化和泛素化，对肉品质的影响，重点讨论了蛋白质磷酸化对肉嫩度、颜色和水分保持能力的影响。还讨论了可能影响蛋白质磷酸化功能的机制和因素。目前的研究证实，肉品质性状受多种 PTMs 调节。需要探索不同 PTMs 之间的串扰以及 PTMs 与死后生化过程的相互作用，以提高我们对影响肉品质因素的理解。
