Proteomics and metabolomics profiling of meat exudate to determine the impact of postmortem aging on oxidative stability of beef muscles

Derico Setyabrata; Danyi Ma; Shaojun Xie; Jyothi Thimmapuram; Bruce R Cooper; Uma K Aryal; Yuan H Brad Kim

doi:10.1016/j.fochx.2023.100660

Proteomics and metabolomics profiling of meat exudate to determine the impact of postmortem aging on oxidative stability of beef muscles

Food Chem X. 2023 Mar 23:18:100660. doi: 10.1016/j.fochx.2023.100660. eCollection 2023 Jun 30.

Authors

Derico Setyabrata^{1

2}, Danyi Ma¹, Shaojun Xie³, Jyothi Thimmapuram³, Bruce R Cooper⁴, Uma K Aryal^{5

6}, Yuan H Brad Kim¹

Affiliations

¹ Meat Science and Muscle Biology Lab, Department of Animal Sciences, Purdue University, West Lafayette, IN, USA.
² Department of Animal Science, University of Arkansas, Fayetteville, AR, USA.
³ Bioinformatics Core, Purdue University, West Lafayette, IN, USA.
⁴ Metabolites Profiling Facility, Bindley Bioscience Center, Purdue University, West Lafayette, IN, USA.
⁵ Purdue Proteomics Facility, Bindley Bioscience Center, Purdue University, West Lafayette, IN, USA.
⁶ Department of Comparative Pathobiology, Purdue University, Purdue University, West Lafayette, IN, USA.

Abstract

The objective of this study was to characterize the major proteomes and metabolites in beef exudate and determine their relationship to color and oxidative quality of beef muscles. Beef loin (LD) and tenderloin (PM) muscles were cut into sections, individually vacuum-packaged, and aged for 9, 16 and 23 days at 2 °C. Following aging, beef exudates were collected and analyzed for both proteomics and metabolomics profiles. Proteome analysis indicated clustering by muscle types, while metabolomics profiling further clustered the samples based on the aging periods. The PM exudate had a greater concentration of oxidative enzymes, while the LD exudate contained more glycolytic enzymes. Greater lipid, nucleotide, carnitine and glucoside metabolites were observed in LD and 23d exudates. HSP70 and laminin proteins, together with glucosides metabolites, were correlated to muscle oxidative stability. The results indicated that meat exudate could be a viable analytical matrix to determine changes in quality attributes of meat with aging.