Deciphering PSE-like muscle defect in cooked hams: A signature from the tissue to the molecular scale - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Journal Articles Food Chemistry Year : 2019

Deciphering PSE-like muscle defect in cooked hams: A signature from the tissue to the molecular scale

Laetitia Theron
Thierry Sayd
  • Function : Author
  • PersonId : 1204832
Christophe Chambon
Annie Venien
  • Function : Author
  • PersonId : 1204180
Thierry Astruc
  • Function : Author
  • PersonId : 1204179
Antoine Vautier
  • Function : Author

Abstract

PSE-like technological defect in the meat industry is of great importance due, to the economic loss it can cause. It has been studied from the biochemical perspective but very few studies have focused on tissular characterization. This study proposes innovative approaches that combine mechanistic elucidation and the discovery of potential biomarkers. This study focused on muscle destructuration using imaging and label-free quantitation. Oxidative stress and apoptotic processes were found to be linked to the specific evolution of the PSE-like destructuration zone, namely ‘inner’, within hams. Four m/z values were found to be related to the specific localization of the PSE-like defect, and a mass shift of 27 Da suggested a possible connection with oxidation. These potential markers of the PSE-like area in ham provide a new perspective to sort raw material based on the possible development of PSE-like areas.
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Dates and versions

hal-02626910 , version 1 (26-05-2020)

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Laetitia Theron, Thierry Sayd, Christophe Chambon, Annie Venien, Didier Viala, et al.. Deciphering PSE-like muscle defect in cooked hams: A signature from the tissue to the molecular scale. Food Chemistry, 2019, 270, pp.359-366. ⟨10.1016/j.foodchem.2018.07.081⟩. ⟨hal-02626910⟩
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