Article

Acetylation of sarcoplasmic and myofibrillar proteins were associated with ovine meat quality attributes at early postmortem

Yejun Zhang1, Xin Li1,*, Dequan Zhang1, Chi Ren1, Yuqiang Bai1, Muawuz Ijaz1, Xu Wang1, Yingxin Zhao1
Author Information & Copyright
1Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
*Corresponding Author: Xin Li, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China. E-mail: xinli.caas@gmail.com.

© Copyright 2021 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Jan 19, 2021 ; Revised: Apr 16, 2021 ; Accepted: Apr 20, 2021

Published Online: Apr 27, 2021

Abstract

The objective of this study was to examine the relationship between meat quality attributes and the changes of sarcoplasmic protein acetylation and myofibrillar protein acetylation in lamb longissimus thoracis et lumborum muscles at different postmortem phases. Protein acetylation, color, pH, shear force, myofibril fragmentation index and cooking loss were measured. The total level of acetylated sarcoplasmic proteins showed a negative relation with pH, a positive relation with a*, b* and cooking loss at the pre-rigor phase. Sarcoplasmic proteins acetylation affected postmortem pH by regulating glycolysis, which in turn affects color and cooking loss. The total level of acetylated myofibrillar proteins showed a positive relation with shear force at the pre-rigor phase. Myofibrillar proteins acetylation affected meat tenderness by regulating muscle contraction. This study indicated that acetylation played a regulatory role of meat color, water-holding capacity, and tenderization process at early postmortem.

Keywords: ovine meat; protein acetylation; color; tenderness; water-holding capacity


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Special Issue: 67th ICoMST 2021


The 67th International Congress of Meat Science and Technology (ICoMST) is currently accepting abstracts.

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