Skip to Main content Skip to Navigation
Journal articles

Dark-cutting beef: A brief review and an integromics meta-analysis at the proteome level to decipher the underlying pathways

Abstract : Comprehensive characterization of the post-mortem muscle proteome defines a fundamental goal in meat proteomics. During the last decade, proteomics tools have been applied in the field of foodomics to help decipher factors underpinning meat quality variations and to enlighten us, through data-driven methods, on the underlying mechanisms leading to meat quality defects such as dark-cutting meat known also as dark, firm and dry (DFD) meat. In cattle, several proteomics studies have focused on the extent to which changes in the post-mortem muscle proteome relate to dark-cutting beef development. The present data-mining study firstly reviews proteomics studies which investigated dark-cutting beef, and secondly, gathers the protein biomarkers that differ between dark-cutting versus beef with normal-pH in a unique repertoire. A list of 130 proteins from eight eligible studies was curated and mined through bioinformatics for Gene Ontology annotations, molecular pathways enrichments, secretome analysis and biological pathways comparisons to normal beef color from a previous meta-analysis. The major biological pathways underpinning dark-cutting beef at the proteome level have been described and deeply discussed in this integromics study.
Document type :
Journal articles
Complete list of metadata

https://hal.inrae.fr/hal-03315957
Contributor : Sabine Rossi <>
Submitted on : Friday, August 6, 2021 - 10:40:04 AM
Last modification on : Saturday, August 7, 2021 - 3:53:51 AM

Licence


Distributed under a Creative Commons Attribution - NonCommercial - NoDerivatives 4.0 International License

Identifiers

Collections

Citation

Mohammed Gagaoua, Robyn Warner, Peter Purslow, Ranjith Ramanathan, Anne Maria Mullen, et al.. Dark-cutting beef: A brief review and an integromics meta-analysis at the proteome level to decipher the underlying pathways. Meat Science, Elsevier, 2021, 181, pp.108611. ⟨10.1016/j.meatsci.2021.108611⟩. ⟨hal-03315957⟩

Share

Metrics

Record views

16