Media type: E-Article Title: Sarcoplasmic and myofibrillar phosphoproteins profile of beef M. longissimus thoracis with different pHu at different days postmortem Contributor: Ijaz, Muawuz; Li, Xin; Zhang, Dequan; Bai, Yuqiang; Hou, Chengli; Hussain, Zubair; Zheng, Xiaochun; Huang, Caiyan imprint: Wiley, 2022 Published in: Journal of the Science of Food and Agriculture Language: English DOI: 10.1002/jsfa.11586 ISSN: 0022-5142; 1097-0010 Origination: Footnote: Description: <jats:title>Abstract</jats:title><jats:sec><jats:title>BACKGROUND</jats:title><jats:p>The abnormal ultimate pH (pH<jats:sub>u</jats:sub>) in postmortem muscles affect the meat quality and results in substantial economic losses. Dark, firm, and dry (DFD) meat linked with the higher postmortem pH<jats:sub>u</jats:sub> values and exhibited many quality issues such as dark color, tough texture and shorter shelf life. This research aimed to investigate the effect of protein phosphorylation on variations in beef pH<jats:sub>u</jats:sub> in order to explore the possible mechanisms underlying DFD meat formation.</jats:p></jats:sec><jats:sec><jats:title>RESULTS</jats:title><jats:p>Glycogen and lactate contents were higher, while <jats:italic>L</jats:italic>* and <jats:italic>a</jats:italic>* were lower in high pH<jats:sub>u</jats:sub> beef. Shear force was higher in intermediate pH<jats:sub>u</jats:sub> group. Global phosphorylation of sarcoplasmic proteins was higher in low pH<jats:sub>u</jats:sub> samples on day 1 and of myofibrillar proteins was higher in intermediate pH<jats:sub>u</jats:sub> meat on days 1 and 2 postmortem. Sarcoplasmic protein bands with different phosphorylation levels were identified as containing some glycometabolism and stress response proteins and phosphorylated myofibrillar protein bands were identified sarcomeric and metabolic proteins.</jats:p></jats:sec><jats:sec><jats:title>CONCLUSIONS</jats:title><jats:p>Phosphorylation of multiple proteins of glycolytic pathway and contractile machinery may play critical roles in development of DFD beef. © 2021 Society of Chemical Industry.</jats:p></jats:sec>