U.S. flag

An official website of the United States government

Dot gov

Official websites use .gov
A .gov website belongs to an official government organization in the United States.


Secure .gov websites use HTTPS
A lock ( ) or https:// means you’ve safely connected to the .gov website. Share sensitive information only on official, secure websites.


Main content area

Differential abundance of sarcoplasmic proteome explains animal effect on beef Longissimus lumborum color stability

Anna C.V.C.S. Canto, Surendranath P. Suman, Mahesh N. Nair, Shuting Li, Gregg Rentfrow, Carol M. Beach, Teofilo J.P. Silva, Tommy L. Wheeler, Steven D. Shackelford, Adria Grayson, Russell O. McKeith, D. Andy King
Meat science 2015 v.102 pp. 90-98
animals, beef, beef carcasses, color, correlation, freezing, glyceraldehyde-3-phosphate dehydrogenase, glycolysis, longissimus muscle, muscle fibers, proteins, proteome, pyruvate kinase, steaks, vacuum packaging
The sarcoplasmic proteome of beef Longissimus lumborum demonstrating animal-to-animal variation in color stability was examined to correlate proteome profile with color. Longissimus lumborum (36h post-mortem) muscles were obtained from 73 beef carcasses, aged for 13days, and fabricated to 2.5-cm steaks. One steak was allotted to retail display, and another was immediately vacuum packaged and frozen at −80°C. Aerobically packaged steaks were stored under display, and color was evaluated on days 0 and 11. The steaks were ranked based on redness and color stability on day 11, and ten color-stable and ten color-labile carcasses were identified. Sarcoplasmic proteome of frozen steaks from the selected carcasses was analyzed. Nine proteins were differentially abundant in color-stable and color-labile steaks. Three glycolytic enzymes (phosphoglucomutase-1, glyceraldehyde-3-phosphate dehydrogenase, and pyruvate kinase M2) were over-abundant in color-stable steaks and positively correlated (P<0.05) to redness and color stability. These results indicated that animal variations in proteome contribute to differences in beef color.