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Research Article | Open Access

DIA-based quantitative proteomic analysis on porcine meat quality at different chilling rates

Yuqiang Bai1, Tongjing Yan1, Fei Fang, Xin Li, Su Wang, Juan Li, Chengli Hou ( ), Dequan Zhang( )
Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China

1 These authors contributed equally to this study.

Peer review under responsibility of Tsinghua University Press.

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Highlights

• The tenderness of pork meat was improved under chilling rate 14.43 ℃/h.

• VFC improved tenderness from the aspects of glycolysis and proteasome.

• VFC delayed glycolysis process by down-regulating enzyme expression.

• VFC tenderized meat by promoting proteasome expression.

• VFC promoted the degradation of skeletal proteins and maintained the integrity of sarcomere.

Abstract

The objective of this study was to evaluate the effects of chilling rate on porcine meat quality from the perspective of proteome using data independent acquisition (DIA)-based quantitative proteomic strategy. M. longissimus thoracis et lumborum (n = 9) was assigned randomly to the control group (3.72 ℃/h), very fast chilling-Ⅰ group (VFC-Ⅰ, 9.31 ℃/h) and VFC-Ⅱ group (14.43 ℃/h). The DIA was used to analyze the difference in proteins under different chilling rates. Results showed that tenderness was improved significantly in meat at the chilling rate of 14.43 ℃/h. Seventy-nine differential abundant proteins (fold change >1.5, P <0.05), including 46 up-regulated and 33 down-regulated proteins, were identified and mainly involved in carbon metabolism, pyruvate metabolism and proteasome pathways. These pathways indicated that VFC delayed cell metabolism and glycolysis by down-regulating the expression of metabolic enzymes. The tenderness was improved by up-regulating the expression of proteasome and m-calpain.

Keywords

Very fast chillingTendernessProteomicGlycolysisProteasome

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Food Science and Human Wellness
Volume 13 Issue 5,
September 2024
Pages 2573-2583
DOI: 10.26599/FSHW.2022.9250206

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Cite this article:
Bai Y, Yan T, Fang F, et al. DIA-based quantitative proteomic analysis on porcine meat quality at different chilling rates. Food Science and Human Wellness, 2024, 13(5): 2573-2583. https://doi.org/10.26599/FSHW.2022.9250206

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Received: 30 October 2022
Revised: 12 February 2023
Accepted: 27 February 2023
Published: 10 October 2024
© 2024 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).