Progress 08/01/16 to 07/31/19
Outputs
Target Audience:The target audience for this project is meat/food scientists and meat/food industry. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? Yifei Wang (M.S. student under the supervision of Dr. Surendranath Suman and Dr. Gregg Rentfrow) received First Place in the Proposal Division at the Annual Poster Symposium of the Animal and Food Sciences Graduate Association, University of Kentucky. Dr. Surendranath Suman received the American Meat Science Association International Lectureship Award (2019), American Society of Animal Science Meats Research Award (2018), Thomas Poe Cooper Research Award of the College of Agriculture, Food and Environment, University of Kentucky (2017), and Bobby Pass Excellence in Grantsmanship Award of the College of Agriculture, Food and Environment, University of Kentucky (2016). Dr. Gregg Rentfrow received the Extension Award of the American Society of Animal Science Southern Section (2019) and MD Whiteker Excellence in Extension Award of the Kentucky Association of State Extension Professionals (2017). Research training was provided to Shuting Li and Yifei Wang on muscle proteome isolation, spectrophotometry, two-dimensional electrophoresis, gel image analyses, analyses of mass spectra, and evaluation of meat color stability. How have the results been disseminated to communities of interest? Dr. Surendranath Suman delivered invited presentation on fresh meat color stability at the American Meat Science Association Annual Reciprocal Meat Conference, June 2019, Fort Collins, CO. Results were presented as posters at the American Meat Science Association Annual Reciprocal Meat Conference (Fort Collins, CO, June 2019), USDA NIFA AFRI PD meeting (Boston, MA, June 2018), and American Meat Science Association Annual Reciprocal Meat Conference (College Station, TX, June 2017). What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
The longissimus lumborum (LL) muscles were collected from the right sides of nine (n = 9) beef carcasses (USDA choice; A maturity; 24 h post-mortem) and were divided into 4 equal-length sections. The muscle sections were vacuum packaged and were randomly assigned to wet-aging at 2°C for either 0, 7, 14 or 21 days. At the end of each wet-aging period, the muscle sections were removed from the vacuum package and were fabricated into four 1.92-cm thick steaks. One steak from each muscle section allotted for proteome analyses were immediately vacuum packaged and frozen at -80°C until used. The remaining three steaks assigned for evaluation of instrumental color and biochemical attributes were aerobically packaged and were assigned to refrigerated storage (2°C) in the darkness for either 0, 3 or 6 days. The data were analyzed using PROC MIXED procedure in SAS. Aging influenced color attributes; surface redness (a* value), R630/580 (color stability), and myoglobin concentration decreased (P < 0.05) upon aging. Image analyses of two-dimensional gels identified six spots with similar molecular weight (17 kDa) but different isoelectric pH as myoglobin, indicating post-translational modifications of the protein. Tandem mass spectrometry identified multiple post-translational modifications (phosphorylation, methylation, carboxymethylation, acetylation, and alkylation) in the six myoglobin spots. The amino acid residues susceptible to post-translational modifications were identified. Phosphorylation was detected in serine, threonine and tyrosine, whereas other post-translational modifications were identified in histidine, arginine, and lysine residues. Furthermore, histidine at position 64 (distal histidine critical to stability of heme group) was susceptible to alkylation. Overall, the post-translational modifications increased with aging from day 0 to 14, whereas they decreased thereafter. The decrease in the number of detected post-translational modifications from day 14 to 21 aging may possibly be due to the observed decrease in the myoglobin concentration. These results indicated that myoglobin in LL muscle undergoes post-translational modifications during aging and these post-translational modifications compromised myoglobin redox stability as well as fresh beef color stability. The innovative findings from this project suggested that myoglobin post-translational modifications could be utilized as novel biomarkers for color stability in muscle foods.
Publications
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2019
Citation:
Viana, F.M.; Conte-Junior, C.A.; Wang, Y.; Li, S.; Chen, J.; Zhu, H.; Suman, S.P. Thermal stability of beef myoglobin is compromised by reactive lipid oxidation products. American Meat Science Association Annual Reciprocal Meat Conference, June 2019, Fort Collins, CO, Abstract # 140.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2019
Citation:
Salim, A.P.A.; Suman, S.P.; Li, S.; Wang, Y.; Chen, J.; Zhu, H.; Conte-Junior, C.A. Endpoint temperature influences sarcoplasmic proteome profile of cooked beef longissimus lumborum. American Meat Science Association Annual Reciprocal Meat Conference, June 2019, Fort Collins, CO, Abstract # 141.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2019
Citation:
Nair, M.N.; Rentfrow, G.; Canto, A.C.V.C.S.; Wang, Y.; Li, S.; Joseph, P.; Ramanathan, R.; Hoffman, L.C.; Sun, Q.; Salim, A.P.A.; Conte-Junior, C.A.; Mancini, R.; Suman, S.P. A global perspective on muscle-specific color stability in fresh meats. In proceedings of American Meat Science Association Annual Reciprocal Meat Conference, June 2019, Fort Collins, CO.
- Type:
Book Chapters
Status:
Published
Year Published:
2017
Citation:
Suman, S.P.; Nair, M.N. 2017. Current developments in fundamental and applied aspects of meat color. In New Aspects of Meat Quality: From Genes to Ethics. ISBN: 9780081005934. Edited by P.P. Purslow. Elsevier, Oxford, United Kingdom. Chapter 6, pp 115-127.
- Type:
Book Chapters
Status:
Published
Year Published:
2017
Citation:
Nair, M.N.; Costa-Lima, B.R.C.; Schilling, M.W.; Suman, S.P. 2017. Proteomics of color in fresh muscle foods. In Proteomics in Food Science: From Farm to Fork. ISBN: 9780128040072. Edited by M. Colgrave. Elsevier, Oxford, United Kingdom. Chapter 10, pp 163-175.
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Progress 08/01/17 to 07/31/18
Outputs
Target Audience:The target audience for this project is meat/food scientists and meat/food industry. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?1. Surendranath Suman received Meats Research Award (2018) of the American Society of Animal Science and Thomas Poe Cooper Research Award (2017) of the College of Agriculture, Food and Environment, University of Kentucky. 2. Research training was provided to Shuting Li and Yifei Wang on muscle proteome isolation, spectrophotometry, two-dimensional electrophoresis, analyses of mass spectra, and evaluation of meat color stability. How have the results been disseminated to communities of interest?The preliminary results were presented at the USDA NIFA AFRI PD meeting at Boston, MA in June 2018. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
Longissimus lumborum (LL) muscles (24 h post-mortem) from ten (n = 10) beef carcasses were divided into two equal-length sections, resulting in four muscle sections per carcass. The muscle sections were vacuum packaged and allotted to aging at 2°C for either 0, 7, 14, or 21 days. At the end of aging, the muscle sections were removed from vacuum packaging, and four 1.92-cm steaks were fabricated. One steak allotted to proteome analyses was immediately frozen at -80°C. The remaining three steaks were assigned for instrumental color evaluation, were placed individually on trays, and were over-wrapped with oxygen-permeable polyvinyl chloride film. Packages were stored at 2°C for 0, 3, or 6 days prior to analyses of color traits. The color evaluation has been completed. High-throughput proteomic tools (two-dimensional electrophoresis, mass spectrometry, and bioinformatics) are being utilized to analyze myoglobin phosphorylation. Characterizing phosphorylation in myoglobin will identify novel biomarkers for beef color stability and will aid developing innovative strategies to improve beef color stability.
Publications
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Progress 08/01/16 to 07/31/17
Outputs
Target Audience:The target audience for this project is meat/food scientists and meat/food industry. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? Surendranath Suman received the Bobby Pass Excellence in Grantsmanship Award (2016), College of Agriculture, Food and Environment, University of Kentucky. Gregg Rentfrow received the MD Whiteker Excellence in Extension Award (2017), Kentucky Association of State Extension Professionals. Research training was provided to Shuting Li, Hyun Kim, and Yifei Wang on muscle proteome isolation, spectrophotometry, two-dimensional electrophoresis, analyses of mass spectra, and evaluation of meat color stability. How have the results been disseminated to communities of interest?Surendranath Suman presented the preliminary results at the American Meat Science Association Annual Reciprocal Meat Conference, College Station, TX, June 2017. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
This fundamental study was initiated in August 2016, with the objective to characterize the role of myoglobin phosphorylation in beef color stability. In this reporting period, we have standardized the protocols for analyses of phosphorylated myoglobin using two-dimensional gels, recruited a graduate student to the project, and provided training to the student on proteome analyses and meat color evaluation.
Publications
- Type:
Book Chapters
Status:
Published
Year Published:
2017
Citation:
Suman, S.P.; Nair, M.N. 2017. Current developments in fundamental and applied aspects of meat color. In New Aspects of Meat Quality: From Genes to Ethics. ISBN: 9780081005934. Edited by P.P. Purslow. Elsevier, Oxford, United Kingdom. Chapter 6, pp 115-127.
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