Research Article

Differential Abundance of Mitochondrial Proteome Influences the Color Stability of Beef Longissimus Lumborum and Psoas Major Muscles

  • Ranjith Ramanathan orcid logo (Oklahoma State University)
  • Mahesh N. Nair orcid logo (Colorado State University)
  • Yifei Wang orcid logo (University of Kentucky)
  • Shuting Li (University of Kentucky)
  • Carol M. Beach (University of Kentucky)
  • Richard A. Mancini (University of Connecticut)
  • Kaylin Belskie (University of Connecticut)
  • Surendranath P. Suman orcid logo (University of Kentucky)


Mitochondrial functionality affects muscle-specific beef color stability. Nonetheless, the relationship between mitochondrial proteome and muscle-specific beef color stability is yet to be examined. Therefore, the objective of the present study was to differentiate the proteomes of mitochondria from beef longissimus lumborum (LL; color-stable muscle) and psoas major (PM; color-labile muscle) steaks during retail display. LL and PM muscles from 7 beef carcasses (USDA Choice; 48 h postmortem) were fabricated into 1.92-cm-thick steaks and were aerobically packaged and retail displayed for 6 d. Mitochondria were isolated on day 3 and 6, whereas instrumental color and biochemical attributes were evaluated on day 0, 3, and 6. Mitochondrial proteome was analyzed employing two-dimensional electrophoresis. The protein spots exhibiting 1.5-fold or more intensity differences (P < 0.05) between the muscles and display days were subjected to tryptic digestion and identified by tandem mass spectrometry. Whereas color stability decreased in both muscles during retail display, LL steaks demonstrated greater (P < 0.05) color stability during display than their PM counterparts. Mitochondria could not be isolated from PM steaks on day 6 because of extensive degradation. Seven proteins were differentially abundant ( P < 0.05) in LL and PM on day 3 of display. In LL steaks, 7 proteins were more abundant (P < 0.05) on day 3 than on day 6 of retail display. The differentially abundant proteins were enzymes, binding proteins, and proteins involved in biosynthesis. These results indicated that differential abundance of mitochondrial proteome could also contribute to the variations in color stability of beef LL and PM muscles during retail display.

Keywords: proteomics, mitochondrial proteome, color stability, beef color, muscle specificity

How to Cite:

Ramanathan, R., Nair, M. N., Wang, Y., Li, S., Beach, C. M., Mancini, R. A., Belskie, K. & Suman, S. P., (2021) “Differential Abundance of Mitochondrial Proteome Influences the Color Stability of Beef Longissimus Lumborum and Psoas Major Muscles”, Meat and Muscle Biology 5(1), 16, 1 – 16. doi:



Published on
10 May 2021
Peer Reviewed