The validation of biomarkers and tools for the prediction of beef texture remains a challenging task. In this study, reverse phase protein arrays (RPPA) quantified 29 protein biomarkers in the m. Longissimus thoracis of Charolais cattle sampled early post-mortem. Myosin heavy chain 1 (MHC1, slow-oxidative fibers) and Retinal dehydrogenase 1 (ALDH1A1, oxidative enzyme) discriminated between tender and juicy vs. tough meat with residues classes and are validated as prime biomarkers of beef texture. Several proteins belonging to energy metabolism, heat shock and oxidative stress, cytoskeletal, cell signaling and apoptosis were related with tenderness. Among the unusual proteins, Four and a half LIM domains 1 (FHL1) and Tripartite motif protein 72 (TRIM72) correlated respectively negatively and positively with beef tenderness. Principal component regression was used for the first time to explain beef texture traits using biomarkers. The results are very promising as they revealed sophisticated mechanisms behind the tenderizing process.

用于预测牛肉质地的生物标志物和工具的验证仍然是一项艰巨的任务。在这项研究中，反相蛋白质阵列（RPPA）定量了m中的29种蛋白质生物标志物。夏洛莱牛的取材于尸体早期取材。肌球蛋白重链1（MHC1，慢氧化纤维）和视网膜脱氢酶1（ALDH1A1，氧化酶）区分嫩和多汁vs.具有残渣类别的坚韧肉，并被确认为牛肉质地的主要生物标志物。属于能量代谢，热休克和氧化应激，细胞骨架，细胞信号转导和细胞凋亡的几种蛋白质与压痛有关。在异常蛋白中，四个半LIM域1（FHL1）和三方基序蛋白72（TRIM72）与牛肉的嫩度分别呈负相关和呈正相关。主成分回归首次用于使用生物标记物来解释牛肉质地特征。由于结果揭示了招标过程背后的复杂机制，因此结果令人鼓舞。