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Updated: Oct 16, 2025
Species Determination and Quantitation in Mixtures Using MRM Mass Spectrometry of Peptides Applied to Meat Authentication
Published on: September 20, 2016
Proteomic analysis to understand the relationship between the sarcoplasmic protein patterns and meat organoleptic
Antonella Della Malva1, Aristide Maggiolino2, Pasquale De Palo2
1Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli, 25-71121 Foggia, Italy.
Abstract:
The study investigates the changes in meat organoleptic characteristics and sarcoplasmic proteins of 3 horse muscles during aging. Longissimus lumborum (LL), semimembranosus (SM) and semitendinosus (ST) muscles, were removed from 12 Italian Heavy Draft Horse carcasses and aged for 1, 3, 6, 9 and 14 days. The lowest values of hardness and chewiness were found in LL muscle. During aging, a decrease of hardness was observed in ST muscle reaching the lowest value at 14 days. 2DE revealed a decrease of 15 sarcoplasmic protein spots in all muscles. Muscle-differences were found at 14 days. An increase of tropomyosin spots was found in LL muscle while, ST was characterized by a rise of superoxide dismutase, phosphoglucomutase-1 and two isoforms of myoglobin. Principal component analysis applied to color, texture parameters and spots volume differentiated the muscles into three different clusters. Data revealed that myofibrillar, glycolytic and mitochondrial proteins are potential muscle-biomarkers to monitor post-mortem processes and meat quality characteristics in horse meat.
