Proteomic analysis of meat exudates to discriminate fresh and freeze-thawed porcine longissimus thoracis muscle

Abstract

The present study adopted a proteomics approach to discriminate between the expression of different proteins in meat exudates from fresh and freeze-thawed (FT) pork. The porcine longissimus thoracis muscles were stored at 1.0 +/- 0.5 degrees C for 60 h, and the remainder was exposed to freeze-thawing at -20.0 +/- 0.5 degrees C for 48 h and at 1.0 +/- 0.5 degrees C for 12 h. The released meat exudates were collected, and the amount of exudate and the protein content and expression were analyzed. Two-dimensional gel electrophoresis and mass spectrometry (2DE/MS) identified 450 protein spots from meat exudates. The expressions of 15 and 9 proteins were significantly (p < 0.05) higher in the fresh pork and in FT pork, respectively. 22 proteins could be selected as markers to discriminate between fresh and FT pork. (C) 2015 Elsevier Ltd. All rights reserved.