Effect of ultrasonic processing on beef tenderness in longissimus lumborum during aging by proteomics analysis

This investigation was aimed to evaluate the proteins related to beef tenderness at different aging times (1, 3, 7 d) and to explain the changes in the longissimus lumborum at the molecular level with ultrasound treatment. The pH value decreased significantly (p<0.05) with increasing aging time, and was lower in the ultrasonic group compared to the non-ultrasonic group. It indicated that ultrasound had a positive effect on tenderness by maintaining lower cooking loss, higher water-holding capacity (WHC), and higher myofibril fragmentation index (MFI), as demonstrated by the immunoblotting analysis of desmin and caspase-3. Twenty-eight proteins were identified as potential markers of tenderness. A PCA analysis confirmed differential expression of tenderness-related proteins. Bioinformatics analysis suggested that these proteins, which were distributed in the cytoplasm, membrane, and mitochondria, were more likely to be impacted by ultrasound. Overall, the identified proteomics database of beef serves as a valuable reference for using ultrasound to enhance meat quality and reduce aging duration.