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Postmortem Muscle Protein Changes as a Tool for Monitoring Sahraoui Dromedary Meat Quality Characteristics

The effects of slaughter age (2 vs. 9 years) and postmortem time (6, 8, 10, 12, 24, 48 and 72 h) on the meat quality and protein changes of the longissimus lumborum muscles of the Algerian Sahraoui dromedary were investigated. Muscles of young dromedaries evidenced a slower acidification process and...

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Autores principales: Smili, Hanane, Becila, Samira, della Malva, Antonella, Redjeb, Ayad, Albenzio, Marzia, Sevi, Agostino, Santillo, Antonella, Babelhadj, Baaissa, Adamou, Abdelkader, Boudjellal, Abdelghani, Marino, Rosaria
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8909503/
https://www.ncbi.nlm.nih.gov/pubmed/35267365
http://dx.doi.org/10.3390/foods11050732
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author Smili, Hanane
Becila, Samira
della Malva, Antonella
Redjeb, Ayad
Albenzio, Marzia
Sevi, Agostino
Santillo, Antonella
Babelhadj, Baaissa
Adamou, Abdelkader
Boudjellal, Abdelghani
Marino, Rosaria
author_facet Smili, Hanane
Becila, Samira
della Malva, Antonella
Redjeb, Ayad
Albenzio, Marzia
Sevi, Agostino
Santillo, Antonella
Babelhadj, Baaissa
Adamou, Abdelkader
Boudjellal, Abdelghani
Marino, Rosaria
author_sort Smili, Hanane
collection PubMed
description The effects of slaughter age (2 vs. 9 years) and postmortem time (6, 8, 10, 12, 24, 48 and 72 h) on the meat quality and protein changes of the longissimus lumborum muscles of the Algerian Sahraoui dromedary were investigated. Muscles of young dromedaries evidenced a slower acidification process and a significantly higher myofibrillar fragmentation index throughout the postmortem time. The SDS-PAGE of sarcoplasmic and myofibrillar proteins revealed that meat from young dromedaries was characterized by the lowest percentage of myoglobin (p < 0.001) and the highest percentage of desmin (p < 0.01). During postmortem time, a decrease was found for phosphoglucomutase (p < 0.01), α-actinin (p < 0.05) and desmin (p < 0.01) in meat from young dromedaries. Western blot revealed an intense degradation of troponin T in younger dromedaries, with an earlier appearance of the 28 kDa polypeptide highlighting differences in the proteolytic potential between dromedaries of different ages. Principal component analysis showed that meat from young dromedaries, starting from 24 h postmortem, was located in a zone of the plot characterized by higher levels of the myofibrillar fragmentation index, 30 kDa polypeptide and enolase, overall confirming greater proteolysis in younger animals. Data suggest that the investigation of the muscle proteome is necessary to set targeted interventions to improve the aging process of dromedary meat cuts.
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spelling pubmed-89095032022-03-11 Postmortem Muscle Protein Changes as a Tool for Monitoring Sahraoui Dromedary Meat Quality Characteristics Smili, Hanane Becila, Samira della Malva, Antonella Redjeb, Ayad Albenzio, Marzia Sevi, Agostino Santillo, Antonella Babelhadj, Baaissa Adamou, Abdelkader Boudjellal, Abdelghani Marino, Rosaria Foods Article The effects of slaughter age (2 vs. 9 years) and postmortem time (6, 8, 10, 12, 24, 48 and 72 h) on the meat quality and protein changes of the longissimus lumborum muscles of the Algerian Sahraoui dromedary were investigated. Muscles of young dromedaries evidenced a slower acidification process and a significantly higher myofibrillar fragmentation index throughout the postmortem time. The SDS-PAGE of sarcoplasmic and myofibrillar proteins revealed that meat from young dromedaries was characterized by the lowest percentage of myoglobin (p < 0.001) and the highest percentage of desmin (p < 0.01). During postmortem time, a decrease was found for phosphoglucomutase (p < 0.01), α-actinin (p < 0.05) and desmin (p < 0.01) in meat from young dromedaries. Western blot revealed an intense degradation of troponin T in younger dromedaries, with an earlier appearance of the 28 kDa polypeptide highlighting differences in the proteolytic potential between dromedaries of different ages. Principal component analysis showed that meat from young dromedaries, starting from 24 h postmortem, was located in a zone of the plot characterized by higher levels of the myofibrillar fragmentation index, 30 kDa polypeptide and enolase, overall confirming greater proteolysis in younger animals. Data suggest that the investigation of the muscle proteome is necessary to set targeted interventions to improve the aging process of dromedary meat cuts. MDPI 2022-03-02 /pmc/articles/PMC8909503/ /pubmed/35267365 http://dx.doi.org/10.3390/foods11050732 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Smili, Hanane
Becila, Samira
della Malva, Antonella
Redjeb, Ayad
Albenzio, Marzia
Sevi, Agostino
Santillo, Antonella
Babelhadj, Baaissa
Adamou, Abdelkader
Boudjellal, Abdelghani
Marino, Rosaria
Postmortem Muscle Protein Changes as a Tool for Monitoring Sahraoui Dromedary Meat Quality Characteristics
title Postmortem Muscle Protein Changes as a Tool for Monitoring Sahraoui Dromedary Meat Quality Characteristics
title_full Postmortem Muscle Protein Changes as a Tool for Monitoring Sahraoui Dromedary Meat Quality Characteristics
title_fullStr Postmortem Muscle Protein Changes as a Tool for Monitoring Sahraoui Dromedary Meat Quality Characteristics
title_full_unstemmed Postmortem Muscle Protein Changes as a Tool for Monitoring Sahraoui Dromedary Meat Quality Characteristics
title_short Postmortem Muscle Protein Changes as a Tool for Monitoring Sahraoui Dromedary Meat Quality Characteristics
title_sort postmortem muscle protein changes as a tool for monitoring sahraoui dromedary meat quality characteristics
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8909503/
https://www.ncbi.nlm.nih.gov/pubmed/35267365
http://dx.doi.org/10.3390/foods11050732
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