Effects of protein posttranslational modifications on meat quality: A review. Issue 1 (14th November 2020)

• Record Type: Journal Article
• Authors: Li, Xin; Zhang, Dequan; Ren, Chi; Bai, Yuqiang; Ijaz, Muawuz; Hou, Chengli; Chen, Li
• Is Part Of: Comprehensive reviews in food science and food safety. Volume 20:Issue 1(2021)
• Page Start: 289
• Page End: 331
• Publication Date: 2020-11-14
• Subjects: acetylation -- meat quality -- phosphorylation -- protein posttranslational modifications -- S‐nitrosylation -- ubiquitination; Food -- Research -- Periodicals; Food -- Safety measures -- Periodicals; 664.0072
• DOI: 10.1111/1541-4337.12668
• Languages: English
• ISSNs: 1541-4337

Abstract

Abstract: Meat quality plays an important role in the purchase decision of consumers, affecting producers and retailers. The formation mechanisms determining meat quality are intricate, as several endogenous and exogenous factors contribute during antemortem and postmortem periods. Abundant research has been performed on meat quality; however, unexpected variation in meat quality remains an issue in the meat industry. Protein posttranslational modifications (PTMs) regulate structures and functions of proteins in living tissues, and recent reports confirmed their importance in meat quality. The objective of this review was to provide a summary of the research on the effects of PTMs on meat quality. The effects of four common PTMs, namely, protein phosphorylation, acetylation, S‐nitrosylation, and ubiquitination, on meat quality were discussed, with emphasis on the effects of protein phosphorylation on meat tenderness, color, and water holding capacity. The mechanisms and factors that may affect the function of protein phosphorylation are also discussed. The current research confirms that meat quality traits are regulated by multiple PTMs. Cross talk between different PTMs and interactions of PTMs with postmortem biochemical processes need to be explored to improve our understanding on factors affecting meat quality.