Work

Identification of protein markers of muscle fibre type and ageing progress in beef cutaneous trunci and masseter

Year: 2025

Type: article

Abstract: This study aimed to identify protein markers for fibre type, and extent of post-mortem proteolysis, in bovine cutaneous trunci and masseter , which represent very different muscles types. We applied mass-spectrometry-based proteomic techniques to analysis of muscle fibre type and, examined temporal proteolysis changes with post-mortem ageing. Global proteomic analysis was performed on fresh beef masseter (high type-I fibres) and cutaneous trunci (high type-II fibres). The profile of semi-tryptic peptides, before and after ageing, was analysed to quantify protein degradation extent. Progression of proteolysis in type-I and type-II muscles was indicated by semi-tryptic peptides derived from heat-shock-protein 27, and troponin T fast skeletal muscle, respectively. The content of type I fibres in beef could be estimated using the abundance of myosin light chain-3, and enzymes involved in glycolysis could indicate the content of type II fibres. These markers could be used in the supply chain to monitor and improve beef quality. • Muscle type influenced the proteolysis in beef during postmortem ageing. • Heat-shock proteins indicate proteolysis progression in beef high in type I fibres. • Troponin T indicates proteolysis progression in beef high in type II fibres. • Beef proteome varied extensively with fibre-type composition. • Myosin light chain-3 could indicate the content of type I fibres in beef.

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2025.147747

Authors: Zhenzhao Li, Michael G. Leeming, Melindee Hastie, Robyn Dorothy Warner

Institution: The University of Melbourne

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: hybrid

Estimated APC paid: $4,930