Proteomic analysis to understand the relationship between the sarcoplasmic protein patterns and meat organoleptic characteristics in different horse muscles during aging.

This study looks at how the texture and taste (organoleptic characteristics) of horse meat change during the process of aging, focusing on three specific muscles. It also studied how the proteins in these muscles change, revealing a potential method for monitoring meat quality.

Research Study Overview

• The research focuses on understanding the changes in sarcoplasmic proteins (proteins in muscle cells that are soluble in water) in three different muscles (Longissimus lumborum – LL, semimembranosus – SM, and semitendinosus – ST) of the horse during the aging process.
• The research involved the examination of these muscles from 12 Italian Heavy Draft Horse carcasses over a span of 1, 3, 6, 9, and 14 days of aging.

Key Findings: Muscle Texture and Taste

• Among the three muscles, the Longissimus lumborum (LL) muscle was found to have the lowest values of hardness and chewiness; parameters that influence the perception of meat texture.
• For the semitendinosus (ST) muscle, a decrease in hardness was observed as the aging progressed, reaching the lowest hardness at 14 days.

Key Findings: Protein Changes

• Using 2-dimensional electrophoresis (a method of separating proteins), a decrease of 15 sarcoplasmic protein spots in all muscles was noted.
• After 14 days, muscle-specific differences were found. In the LL muscle, an increase in tropomyosin spots (a protein involved in muscle contraction) was found, while in the ST muscle, there was an increase of superoxide dismutase (an enzyme that helps break down potentially harmful oxygen molecules in cells), phosphoglucomutase-1 (an enzyme involved in the conversion of glucose to glycogen), and two types of myoglobin (a protein that delivers oxygen to muscle cells).

Principal Component Analysis

• Some complex statistical analysis known as principal component analysis (PCA) was used to group (differentiate) the muscles into three different clusters based on color, texture parameters and protein spot volumes.

Significance of Study

• The results of the research could potentially point to a method of monitoring post-mortem processes and meat quality characteristics in horsemeat using myofibrillar (muscle fiber), glycolytic (process of converting glucose into pyruvate for energy) and mitochondrial (powerhouse of the cell) proteins as markers.