@article{Bai2024, 
author = {Yuqiang Bai and Tongjing Yan and Fei Fang and Xin Li and Su Wang and Juan Li and Chengli Hou and Dequan Zhang},
title = {DIA-based quantitative proteomic analysis on porcine meat quality at different chilling rates},
year = {2024},
journal = {Food Science and Human Wellness},
volume = {13},
number = {5},
pages = {2573-2583},
keywords = {Very fast chilling, Tenderness, Proteomic, Glycolysis, Proteasome},
url = {https://www.sciopen.com/article/10.26599/FSHW.2022.9250206},
doi = {10.26599/FSHW.2022.9250206},
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.}
}