Deciphering PSE-like muscle defect in cooked hams: A signature from the tissue to the molecular scale. (1st January 2019)

• Record Type: Journal Article
• Authors: Théron, Laetitia; Sayd, Thierry; Chambon, Christophe; Vénien, Annie; Viala, Didier; Astruc, Thierry; Vautier, Antoine; Santé-Lhoutellier, Véronique
• Is Part Of: Food chemistry. Volume 270(2019)
• Page Start: 359
• Page End: 366
• Publication Date: 2019-01-01
• Subjects: PSE-like -- Meat quality -- Mass spectrometry imaging -- Label-free quantitation -- Mass spectrometry -- Ham -- Muscle -- Pig; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2018.07.081
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Muscle imaging allows the characterization of PSE-like areas. PSE-like destructuration shows an internal evolution within the ham. Mass spectrometry allows identification of the protein markers of destructuration. Abstract: PSE-like technological defect in the meat industry is of great importance due, to the economic loss it can cause. It has been studied from the biochemical perspective but very few studies have focused on tissular characterization. This study proposes innovative approaches that combine mechanistic elucidation and the discovery of potential biomarkers. This study focused on muscle destructuration using imaging and label-free quantitation. Oxidative stress and apoptotic processes were found to be linked to the specific evolution of the PSE-like destructuration zone, namely 'inner', within hams. Four m / z values were found to be related to the specific localization of the PSE-like defect, and a mass shift of 27 Da suggested a possible connection with oxidation. These potential markers of the PSE-like area in ham provide a new perspective to sort raw material based on the possible development of PSE-like areas.