| Texto completo | |
| Autor(es): |
Krauskopf, Monique Marcondes
;
Antonelo, Daniel Silva
;
de Araujo, Chimenes Leal
;
Balieiro, Julio Cesar de Carvalho
;
Delgado, Eduardo Francisquine
;
Ramanathan, Ranjith
;
Castillo, Carmen Josefina Contreras
Número total de Autores: 7
|
| Tipo de documento: | Artigo Científico |
| Fonte: | Food Chemistry; v. 499, p. 13-pg., 2025-11-29. |
| Resumo | |
This study evaluated color parameters and changes in the partially purified mitochondrial proteome of beef with normal (pHu <= 5.8) and intermediate (5.8 < pHu <6.19) ultimate pH from pasture-finished Nellore bulls at 72 h and 14 d postmortem. A significant interaction between pHu and aging time was observed for redness, metmyoglobin-reducing activity, and oxygen consumption (P < 0.05). Intermediate pHu beef showed lower lightness and higher deoxymyoglobin compared with normal pHu (P < 0.05). Proteomic analysis identified 972 proteins, with 156 differentially abundant (DAP) between pHu groups (19 at 72 h; 137 at 14 d) and 131 DAP across aging (70 in intermediate and 61 in normal pHu). Key pathways involved energy metabolism, cellular stress response, and muscle system processes, all regulating color stability during postmortem metabolism. Therefore, beef color stability across pHu classes is driven by mitochondrial proteome dynamics shaped by pHu and aging. (AU) | |
| Processo FAPESP: | 22/05092-0 - Caracterização do proteoma mitocondrial de músculos Longissimus lumborum de bovinos Nelore com diferentes faixas de pH final e embalados em atmosfera modificada |
| Beneficiário: | Monique Marcondes Krauskopf |
| Modalidade de apoio: | Bolsas no Brasil - Doutorado Direto |
| Processo FAPESP: | 17/26667-2 - Qualidade de carne em bovinos Bos indicus: marcadores biológicos para atributos do produto cárneo em diferentes faixas de pH final |
| Beneficiário: | Carmen Josefina Contreras Castillo |
| Modalidade de apoio: | Auxílio à Pesquisa - Temático |