Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China.
College of Information Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China.
Meat Sci. 2022 Jun;188:108798. doi: 10.1016/j.meatsci.2022.108798. Epub 2022 Mar 9.
The objective of this study was to identify the tenderness and energy metabolism attributes in normal ultimate pH (pH, 5.4-5.8, NpH), intermediate pH (5.8-6.2, IpH) and high pH (> 6.2, HpH) Longissimus lumborum from beef. During 21 days of aging, the IpH group exhibited a higher Warner-Bratzler shear force, lower activity of μ-calpain, and a higher content of heat shock protein 27 and greater protein oxidation. Metabolomics analysis revealed that 24 differential metabolites were detected during the first 24 h postmortem between pH groups, and these were mainly the products of glycolysis, the tricarboxylic acid (TCA) cycle and oxidative phosphorylation. The relatively higher adenosine triphosphate content in the IpH group could delay tenderization by being used as key substrate for protein phosphorylation. In addition, the relationship between guanosine triphosphate, diphosphate and monophosphate, and beef tenderness was worthy to be verified in the future study.
本研究旨在确定正常最终 pH 值（5.4-5.8，NpH）、中间 pH 值（5.8-6.2，IpH）和高 pH 值（>6.2，HpH）牛背最长肌的嫩度和能量代谢特性。在 21 天的成熟过程中，IpH 组表现出较高的 Warner-Bratzler 剪切力、较低的 μ-钙蛋白酶活性、较高的热休克蛋白 27 含量和更大的蛋白质氧化。代谢组学分析表明，在宰后前 24 小时内，pH 组之间检测到 24 种差异代谢物，这些代谢物主要是糖酵解、三羧酸（TCA）循环和氧化磷酸化的产物。IpH 组中相对较高的三磷酸腺苷含量可作为蛋白质磷酸化的关键底物，从而延迟嫩化。此外，未来的研究值得验证鸟苷三磷酸、二磷酸和一磷酸与牛肉嫩度之间的关系。
