La revue Viandes et produits carnés

Identification of proteomic markers for meat oxidation prediction

In order to identify early markers of meat oxidation, proteomic analyses were performed on the Longissimus lumborum muscle in pigs immediately after slaughter. This study focused on the sarcoplasmic proteome containing proteins involved in antioxidant protection and in muscle oxidative stress. Meat was stored for 4 days in air and then cooked at 100°C. Expression levels of numerous proteins were significantly related to the oxidation of proteins and lipids.