Zhang Renyu, Pavan Enrique, Ross Alastair B, Deb-Choudhury Santanu, Dixit Yash, Mungure Tanyaradzwa E, Realini Carolina E, Cao Mingshu, Farouk Mustafa M
Food Technology & Processing, AgResearch Ltd, Palmerston North, New Zealand.
Food Technology & Processing, AgResearch Ltd, Palmerston North, New Zealand; Unidad Integrada Balcarce (FCA, UNMdP - INTA, EEA Balcarce), Ruta 226 km 73.5, CP7620 Balcarce, Argentina.
J Proteomics. 2023 Mar 30;276:104836. doi: 10.1016/j.jprot.2023.104836. Epub 2023 Feb 9.
Sheep meat (encompassing lamb, hogget and mutton) is an important source of animal protein in many countries, with a unique flavour and sensory profile compared to other red meats. Flavour, colour and texture are the key quality attributes contributing to consumer liking of sheep meat. Over the last decades, various factors from 'farm to fork', including production system (e.g., age, breed, feeding regimes, sex, pre-slaughter stress, and carcass suspension), post-mortem manipulation and processing (e.g., electrical stimulation, ageing, packaging types, and chilled and frozen storage) have been identified as influencing different aspects of sheep meat quality. However conventional meat-quality assessment tools are not able to elucidate the underlying mechanisms and pathways for quality variations. Advances in broad-based analytical techniques have offered opportunities to obtain deeper insights into the molecular changes of sheep meat which may become biomarkers for specific variations in quality traits and meat authenticity. This review provides an overview on how omics techniques, especially proteomics (including peptidomics) and metabolomics (including lipidomics and volatilomics) are applied to elucidate the variations in sheep meat quality, mainly in loin muscles, focusing on colour, texture and flavour, and as tools for authentication. SIGNIFICANCE: From this review, we observed that attempts have been made to utilise proteomics and metabolomics techniques on sheep meat products for elucidating pathways of quality variations due to various factors. For instance, the improvement of colour stability and tenderness could be associated with the changes to glycolysis, energy metabolism and endogenous antioxidant capacity. Several studies identify proteolysis as being important, but potentially conflicting for quality as the enhanced proteolysis improves tenderness and flavour, while reducing colour stability. The use of multiple analytical methods e.g., lipidomics, metabolomics, and volatilomics, detects a wider range of flavour precursors (including both water and lipid soluble compounds) that underlie the possible pathways for sheep meat flavour evolution. The technological advancement in omics (e.g., direct analysis-mass spectrometry) could make analysis of the proteins, lipids and metabolites in sheep meat routine, as well as enhance the confidence in quality determination and molecular-based assurance of meat authenticity.
绵羊肉（包括羔羊肉、周岁羊肉和成年羊肉）在许多国家都是动物蛋白的重要来源，与其他红肉相比，具有独特的风味和感官特征。风味、颜色和质地是影响消费者对绵羊肉喜好的关键质量属性。在过去几十年中，从“农场到餐桌”的各种因素，包括生产系统（如年龄、品种、饲养方式、性别、屠宰前应激和胴体悬挂）、宰后处理和加工（如电刺激、成熟、包装类型以及冷藏和冷冻储存），已被确定为影响绵羊肉品质的不同方面。然而，传统的肉质评估工具无法阐明品质变化的潜在机制和途径。广泛的分析技术进步为深入了解绵羊肉的分子变化提供了机会，这些分子变化可能成为品质性状和肉品真实性特定变化的生物标志物。本综述概述了组学技术，特别是蛋白质组学（包括肽组学）和代谢组学（包括脂质组学和挥发物组学）如何应用于阐明绵羊肉品质的变化，主要是腰部肌肉的品质变化，重点关注颜色（色泽）、质地和风味，以及作为肉品鉴别的工具。意义：从本综述中，我们观察到已尝试在绵羊肉产品上利用蛋白质组学和代谢组学技术来阐明各种因素导致的品质变化途径。例如，颜色稳定性和嫩度的改善可能与糖酵解、能量代谢和内源性抗氧化能力的变化有关。多项研究表明蛋白水解很重要，但对品质可能存在矛盾影响，因为增强的蛋白水解可改善嫩度和风味，但会降低颜色稳定性。使用多种分析方法，如脂质组学、代谢组学和挥发物组学，可检测到更广泛的风味前体（包括水溶性和脂溶性化合物），这些前体是绵羊肉风味演变可能途径的基础。组学技术的进步（如直接分析质谱法）可使绵羊肉中蛋白质、脂质和代谢物的分析常规化，并增强对肉质测定和基于分子的肉品真实性保证的信心。
