Proteomics analysis as an approach to understand the formation of pale, soft, and exudative (PSE) pork. (July 2021)

• Record Type: Journal Article
• Authors: Zequan, Xu; Yonggang, Shao; Guangjuan, Liu; Shijun, Xing; Li, Zhang; Mingrui, Zhu; Yanli, Xu; Zirong, Wang
• Is Part Of: Meat science. Volume 177(2021)
• Publication Date: 2021-07
• Subjects: Post-mortem -- PSE pork -- Proteomics -- Energy metabolism -- Meat quality; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2020.108353
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: We investigated ten pale, soft, and exudative (PSE), and ten normal meat samples from pig carcasses. The meat quality at 0, 5, 12, and 24 h post-mortem and the key enzyme activities at 0 and 24 h post-mortem were determined. We selected three PSE and three normal samples for proteomics analysis at 0 h and 24 h post-mortem. No remarkable differences in pyruvate kinase (PK) and lactate dehydrogenase (LDH) activity were observed between samples at 0 h post-mortem; however, creatine kinase (CK) activity was significantly higher in PSE meat. Hexokinase (HK) activity in PSE samples was higher than that in normal samples at 24 h post-mortem. Bioinformatics analysis of the proteome showed that PSE was related to glycolysis, TCA cycle, oxidative phosphorylation, muscle tissue structure, signal transduction, and molecular chaperones. This research found that proteins such as troponin T slow skeletal muscle isoform X, GADPH, L-lactate dehydrogenase A chain, and gamma-enolase isoform X1 might be responsible for PSE. Highlights: The activity of enzymes related to energy metabolism was compared between PSE pork and normal meat from 0 to 24 h after slaughter. No differences were observed in the activity of lactate dehydrogenase and pyruvate kinase between PSE and normal meat 0 h after slaughter. The upregulated expression of proteins involved in glycolysis and the downregulation of the proteins related to the TCA cycle and oxidative phosphorylation might be the reasons for the formation of PSE pork. The varying expression of cytoskeleton proteins 24 h post-mortem between PSE and normal pork might result in varying tenderness and WHC.