Ijaz Muawuz, Li Xin, Hou Chengli, Hussain Zubair, Zhang Dequan
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
Department of Animal Sciences, University of Veterinary and Animal Sciences, Jhang Campus, Jhang 35200, Pakistan.
Foods. 2024 Sep 19;13(18):2965. doi: 10.3390/foods13182965.
This research explored the potential role of various heat-shock proteins (HSPs) in the determination of postmortem metabolism and the development of meat quality of normal, atypical DFD, and typical DFD beef. Beef muscle samples were classified into normal, atypical DFD, and typical DFD beef. The HSP27, HSP70, and HSP90 levels, meat quality parameters, and glycolytic metabolites were tested. The results showed that color coordinates (L*, a*, and b*), glycogen, and lactate contents were lower, whereas water-holding capacity was higher in the typical DFD beef than in the normal and atypical DFD beef ( < 0.05). The expression of HSP27 on day 1 was higher in atypical DFD beef. However, expressions of HSP70 on days 1 and 3 were higher in typical DFD, while the expression of HSP90 on day 1 was higher in atypical and typical DFD compared to the normal beef ( < 0.05). Interestingly, the expression of HSP27 was positively correlated with shear force readings. HSP70 and HSP90 presented a direct correlation with pH and water-holding capacity and an indirect correlation with a* and b*, glycogen and lactate contents ( < 0.05). The study concluded that the heat-shock proteins could influence the formation of DFD beef possibly by regulating the development of postmortem metabolism and meat quality traits.
本研究探讨了各种热休克蛋白（HSPs）在正常、非典型DFD和典型DFD牛肉宰后代谢及肉质形成中的潜在作用。牛肉肌肉样本被分为正常、非典型DFD和典型DFD牛肉。检测了HSP27、HSP70和HSP90水平、肉质参数及糖酵解代谢产物。结果表明，典型DFD牛肉的颜色坐标（L*、a和b）、糖原和乳酸含量较低，而保水性高于正常和非典型DFD牛肉（<0.05）。非典型DFD牛肉在第1天HSP27的表达较高。然而，典型DFD牛肉在第1天和第3天HSP70的表达较高，与正常牛肉相比，非典型和典型DFD牛肉在第1天HSP90的表达较高（<0.05）。有趣的是，HSP27的表达与剪切力读数呈正相关。HSP70和HSP90与pH值和保水性呈直接相关，与a和b、糖原和乳酸含量呈间接相关（<0.05）。该研究得出结论，热休克蛋白可能通过调节宰后代谢和肉质性状的发展来影响DFD牛肉的形成。
