Understanding tenderness variability and ageing changes in buffalo meat: biochemical, ultrastructural and proteome...

Area of Science:

• Animal Science
• Food Science
• Proteomics

Background:

• Meat quality is influenced by biological factors, including proteome profiles.
• Understanding age-related changes in buffalo meat is crucial for quality improvement.

Purpose of the Study:

• To investigate biochemical, ultrastructural, and proteome differences in longissimus dorsi muscle of young and old buffaloes.
• To identify protein biomarkers associated with meat tenderness and quality.

Main Methods:

• Comparative analysis of muscle biochemical and ultrastructural properties.
• Proteomic profiling using two-dimensional gel electrophoresis (2DE).
• Protein identification via matrix assisted laser desorption ionization time-of flight/time-of flight mass spectrometry (MALDI-TOF/TOF MS).

Main Results:

• Old buffalo meat exhibited higher protein extractability and Warner-Bratzler shear force (WBSF) values.
• Ultrastructural analysis showed differences in muscle fiber diameter and sarcomere length between age groups.
• Proteomic analysis identified 93 differentially expressed proteins, with structural proteins being key markers of tenderness.

Conclusions:

• Proteome profiles significantly differ between young and old buffalo meat.
• Identified protein biomarkers can differentiate meat from various age groups.
• This research provides a basis for optimizing strategies to enhance buffalo meat quality.