This study was performed to evaluate the effects of wet-aging (3, 7, 14, 21, and 28 d at 2 °C) on beef ( muscles) exudate proteome and meat quality changes. The pH, purge loss, and tenderness of beef increased with aging ( < 0.05), while color and lipid oxidative stabilities decreased, especially when long-term (14 and 21 d) aged meat were repackaged and displayed under retail condition ( < 0.05). Nineteen proteins changed significantly with aging (FDR < 0.05), in which most of them progressively accumulated in exudates over aging periods. Combined with partial least squares discriminant analysis, 16 proteins (including 9 structural proteins, 3 metabolic enzymes, 1 heat shock protein, 2 binding proteins, and KBTBD10 protein) were screened as characteristic proteins that could be used for potential meat quality indication. These findings offered novel insight into the utilization of exudates for meat quality assessment.

中文翻译：

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湿式熟成过程中牛肉渗出液蛋白质组变化及肉质属性的研究

本研究旨在评估湿式老化（2°C 下 3、7、14、21 和 28 天）对牛肉（肌肉）渗出物蛋白质组和肉质变化的影响。牛肉的 pH 值、净化损失和嫩度随着老化而增加 ( < 0.05)，而颜色和脂质氧化稳定性下降，特别是当长期（14 和 21 d）老化的肉重新包装并在零售条件下展示时 ( < 0.05) 。 19 种蛋白质随着衰老而发生显着变化（FDR < 0.05），其中大多数蛋白质在衰老过程中逐渐积累在渗出液中。结合偏最小二乘判别分析，筛选出16个蛋白质（包括9个结构蛋白、3个代谢酶、1个热休克蛋白、2个结合蛋白和KBTBD10蛋白）作为可用于潜在肉品质指示的特征蛋白。这些发现为利用渗出物评估肉质量提供了新的见解。