Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA.
Department of Animal Sciences, The Ohio State University, Columbus, OH 43210, USA.
J Proteomics. 2023 Jun 15;281:104893. doi: 10.1016/j.jprot.2023.104893. Epub 2023 Apr 5.
Color of retail fresh beef is the most important quality influencing the consumers' purchase decisions at the point of sale. Discolored fresh beef cuts are either discarded or converted to low-value products, before the microbial quality is compromised, resulting in huge economic loss to meat industry. The interinfluential interactions between myoglobin, small biomolecules, proteome, and cellular components in postmortem skeletal muscles govern the color stability of fresh beef. This review examines the novel applications of high-throughput tools in mass spectrometry and proteomics to elucidate the fundamental basis of these interactions and to explain the underpinning mechanisms of fresh beef color. Advanced proteomic research indicates that a multitude of factors endogenous to skeletal muscles critically influence the biochemistry of myoglobin and color stability in fresh beef. Additionally, this review highlights the potential of muscle proteome components and myoglobin modifications as novel biomarkers for fresh beef color. SIGNIFICANCE: This review highlights the important role of muscle proteome in fresh beef color, which is the major trait impacting consumers' purchase decisions. In recent years, innovative approaches in proteomics have been exploited for an in-depth understanding of the biochemical mechanisms influencing color development and color stability in fresh beef. The review suggests that a wide range of factors, including endogenous skeletal muscle components, can affect myoglobin biochemistry and color stability in beef. Furthermore, the potential use of muscle proteome components and myoglobin post-translational modifications as biomarkers for fresh beef color is discussed. The currently available body of evidence presented in this review can have important implications in meat industry as it provides novel insights into the factors influencing fresh beef color and an up-to-date list of biomarkers that can be used to predict beef color quality.
零售鲜牛肉的颜色是影响消费者在销售点购买决策的最重要质量因素。在微生物质量受到影响之前，变色的鲜牛肉切块要么被丢弃，要么被转化为低价值产品，这会给肉类行业造成巨大的经济损失。死后骨骼肌中肌红蛋白、小分子生物分子、蛋白质组和细胞成分之间的相互影响控制着鲜牛肉的颜色稳定性。本综述考察了高通量工具在质谱和蛋白质组学中的新应用，以阐明这些相互作用的基本基础，并解释鲜牛肉颜色的潜在机制。先进的蛋白质组学研究表明，许多内源性骨骼肌因素严重影响肌红蛋白的生物化学和鲜牛肉的颜色稳定性。此外，本综述强调了肌肉蛋白质组成分和肌红蛋白修饰作为鲜牛肉颜色新型生物标志物的潜力。意义：本综述强调了肌肉蛋白质组在鲜牛肉颜色中的重要作用，这是影响消费者购买决策的主要特征。近年来，蛋白质组学的创新方法被用于深入了解影响鲜牛肉颜色发展和颜色稳定性的生化机制。综述表明，包括内源性骨骼肌成分在内的广泛因素会影响牛肉中肌红蛋白的生物化学和颜色稳定性。此外，还讨论了肌肉蛋白质组成分和肌红蛋白翻译后修饰作为鲜牛肉颜色生物标志物的潜在用途。本综述中目前提供的证据具有重要的意义，因为它为影响鲜牛肉颜色的因素提供了新的见解，并提供了可用于预测牛肉颜色质量的生物标志物的最新列表。
