Proteomic and metabolomic profiling of aged pork loin chops reveals molecular phenotypes linked to pork tenderness

Logan G Johnson; Chaoyu Zhai; Kenneth J Prusa; Mahesh N Nair; Jessica E Prenni; Jacqueline M Chaparro; Elisabeth Huff-Lonergan; Steven M Lonergan

doi:10.1093/jas/skae355

Proteomic and metabolomic profiling of aged pork loin chops reveals molecular phenotypes linked to pork tenderness

J Anim Sci. 2024 Nov 20:skae355. doi: 10.1093/jas/skae355. Online ahead of print.

Authors

Logan G Johnson¹, Chaoyu Zhai², Kenneth J Prusa³, Mahesh N Nair⁴, Jessica E Prenni⁵, Jacqueline M Chaparro⁵, Elisabeth Huff-Lonergan¹, Steven M Lonergan¹

Affiliations

¹ Department of Animal Science, Iowa State University, Ames, Iowa 50011, USA.
² Department of Animal Science, University of Connecticut, Storrs, Connecticut 06269-4040, US.
³ Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa 50011, USA.
⁴ Department of Animal Sciences, Colorado State University, Fort Collins, Colorado 80523, USA.
⁵ Department of Horticulture and Landscape Architecture, Colorado State University, Fort Collins, CO 80523, USA.

PMID: 39563021
DOI: 10.1093/jas/skae355

Abstract

The ability to predict fresh pork tenderness and quality is hindered by an incomplete understanding of molecular factors that influence these complex traits. It is hypothesized that a comprehensive description of the metabolomic and proteomic phenotypes associated with variation in pork tenderness and quality will enhance the understanding and inform the development of rapid and non-destructive methods to measure pork quality. The objective of this investigation was to examine the proteomic and metabolomic profiles of approximately 2-week aged pork chops categorized across instrumental tenderness groups. One hundred pork loin chops from a larger sample (N=120) were assigned to one of four categories (n=25) based on instrumental star probe value. (Category A, x = 4.23 kg, 3.43-4.55 kg; Category B, x = 4.79 kg, 4.66-5.00 kg; Category C, x = 5.43 kg, 5.20-5.64 kg; Category D, x = 6.21 kg, 5.70-7.41 kg;). Soluble protein from approximately two week aged pork loin was prepared using a low ionic strength buffer. Proteins were digested with trypsin, labeled with 11-plex isobaric TMT reagents, and identified and quantified using a Q-Exactive Mass Spectrometer. Metabolites were extracted in 80 % methanol from lyophilized and homogenized tissue samples. Derivatized metabolites were identified and quantified using GC-MS. Between Categories A and D, 84 proteins and 22 metabolites were differentially abundant (Adjusted P < 0.05). Fewer differences were detected in comparison between categories with less divergent tenderness measures. The molecular phenotype of the more tender (Category A) aged chops is consistent with a slower and less extended pH decline and markedly less abundance of glycolytic metabolites. The presence and greater abundance of proteins in the low ionic strength extract, including desmin, filamin C, calsequestrin, and fumarate hydratase, indicates a greater disruption of sarcoplasmic reticulum and mitochondrial membranes and the degradation and release of structural proteins from the continuous connections of myofibrils and the sarcolemma.

Keywords: liquid chromatography-mass spectrometry; metabolomics; pork; proteomics; tenderness.