Higher drip loss is associated with protein oxidation

Area of Science:

• Meat science
• Food chemistry
• Biochemistry

Background:

• Drip loss in meat significantly impacts meat quality and economic value.
• Existing research often links drip loss to post-mortem energy metabolism.
• Alternative mechanisms influencing meat water-holding capacity require investigation.

Purpose of the Study:

• To explore mechanisms of meat drip loss beyond post-mortem energy metabolism.
• To assess the role of protein modifications in meat water-holding capacity.
• To investigate the relationship between protein oxidation and drip loss in M. longissimus thoracis.

Main Methods:

• Analysis of M. longissimus thoracis from three drip loss groups (low, medium, high).
• Assessment of carcass and meat quality traits, metabolic parameters, and drip loss.
• Evaluation of physicochemical protein modifications (surface hydrophobicity, carbonyls, oxidized actin, aggregates) before and after heat treatment (100°C for 30 min).

Main Results:

• The high drip loss group exhibited higher intramuscular fat (IMF) and L* values.
• Residual glycogen, glucose, and glycolytic potential were elevated in the high drip loss group's LT muscle.
• Post-cooking, increased protein oxidation (carbonyls, oxidized actin, aggregates) was observed in the high drip loss group.

Conclusions:

• Protein oxidation, particularly after cooking, appears to be a significant factor contributing to meat drip loss.
• These findings suggest that oxidative stress impacts meat's water-holding capacity.
• Understanding these non-metabolic mechanisms can inform strategies to reduce meat drip loss and improve quality.