Deciphering proteome changes and meat texture of traditional halal slaughtered spent sheep subjected to low-voltage electrical stimulation and ageing
The present study evaluated the effect of low-voltage electrical stimulation (LVES, 42 V peak, 0.6 Amp, 50 Hz) and ageing in traditional halal slaughtered Nellore crossbred spent-sheep (Ovis aries). The LVES accelerated the post-mortem glycolysis with a significant decline in pH and shear force val...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Indian Council of Agricultural Research
2024-04-01
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| Series: | Indian Journal of Animal Sciences |
| Subjects: | |
| Online Access: | https://epubs.icar.org.in/index.php/IJAnS/article/view/129348 |
| Summary: | The present study evaluated the effect of low-voltage electrical stimulation (LVES, 42 V peak, 0.6 Amp, 50 Hz) and ageing in traditional halal slaughtered Nellore crossbred spent-sheep (Ovis aries). The LVES accelerated the post-mortem glycolysis with a significant decline in pH and shear force values and improvement in water-holding capacity, cooking yield, protein extractability, and an early onset of rigor-mortis relative to non-stimulated control. Two-dimensional gel electrophoresis coupled with tandem mass spectrometry identified myosin regulatory light chain 2, NADH dehydrogenase, myoglobin, and glyceraldehyde-3-phosphate dehydrogenase from traditional halal slaughtered sheep meat. PANTHER analysis of differentially expressed proteins indicated their involvement in structural (50%), catalytic (25%), and binding (25%) activities. The current study provides a novel insight into the contribution of different proteins in orchestrating meat texture from traditional halal slaughtered spent sheep meat subjected to LVES and ageing.
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| ISSN: | 0367-8318 2394-3327 |