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Differentiating Sarcoplasmic Proteomes of Color-stable and Color-labile Beef Muscles
Department of Animal and Food Sciences
In the present day U.S. beef retailing, marketability of individual whole-muscle cuts is increasing. Psoas major is the beef muscle marketed as filet mignon or tenderloin, and is color-labile; whereas Longissimus lumborum, retailed as New York Strip steak, is a color-stable beef muscle. The differences in the meat color stability attributes of these two well-characterized beef muscles are, in part, due to the differences in the abundance of sarcoplasmic proteome.
Identifying the sarcoplasmic proteome components that contribute to differential color stability is necessary to develop muscle-specific antioxidant strategies and packaging technologies to improve marketability and maximize the color shelf-life of whole-muscle beef cuts.
Characterizing differential abundance of sarcoplasmic proteome in color-stable and color-labile muscles will also elucidate potential breed-based and species-based (European cattle vs. Brahman cattle) variations in beef color, and will aid in genetic selection of animals with increased levels of antioxidant proteins for improving beef color stability.
2009 Project Description
During this reporting period, we differentiated sarcoplasmic proteomes of color-stable (Longissimus lumborum; LL) and color-labile (Psoas major; PM) beef muscles utilizing two-dimensional fluorescence difference gel electrophoresis. Sarcoplasmic proteomes from paired LL and PM were isolated. After adjusting to same protein concentration, LL, PM, and internal standard (LL+PM) samples were labeled with fluorescent cyanine dyes Cy3, Cy5, and Cy2, respectively. Fifteen micrograms each of the dye-labeled LL, PM, and internal standard samples were pooled, subjected to two-dimensional electrophoresis using immobilized pH gradient strip (pH 3-10, 11cm) for the first dimension, and resolved on 15% SDS-PAGE in the second dimension. The fluorescent image of the gel was obtained, in which green and red represented the protein spots abundant in LL and PM respectively, whereas yellow spots indicated proteins in the internal standard. Differential in-gel analysis of the image identified 24 protein spots with 2 fold or more differences in LL and PM. Further experiments to determine the statistical significance using Biological Variance Analysis and to identify the differentially abundant proteins are currently underway.
Our preliminary investigations indicated that the sarcoplasmic proteomes of beef LL and PM muscles are different. Characterizing differential abundance of sarcoplasmic proteomes in beef color-stable and color-labile muscles will aid development of muscle-specific packaging and antioxidant strategies to prolong beef color shelf-life and decrease discoloration-induced revenue loss to the meat industry.
Suman, S.P.; Mancini, R.A.; Ramanathan, R.; Konda, M.R. Premature browning in color-stable beef muscle. In proceedings of 55th International Congress of Meat Science and Technology, August 2009, Copenhagen, Denmark. Paper # 121.
Suman, S.P.; Mancini, R.A.; Ramanathan, R.; Konda, M.K.R. Differential susceptibility of color-stable and color-labile beef muscles to premature browning. American Meat Science Association Annual Reciprocal Meat Conference, June 2009, Rogers, AR. Abstract # 21.