The meat processing and quality control innovation team published a review article”The impact of protein post-translational modification on meat quality” in a top international journal in the food field
By: Date: 2021-01-07 Categories: foodtechnology Tags: ,
   my country’s fresh meat processing, storage, and circulation process have outstanding problems such as rapid deterioration of quality and high loss, resulting in weight loss and quality loss of 8%The above is much higher than the level of 1-3%in developed countries. The molecular level reveals the metabolic pathways of the formation and deterioration of fresh meat quality, and the precise control of fresh meat deterioration and targeted regulation of meat quality are urgently needed in my country’s meat industry. Major problems to overcome. In the past ten years, the meat processing and quality control innovation team has focused on the molecular mechanism of early post-mortem energy metabolism and protein post-translational modification that regulate meat quality, and has made a series of major breakthroughs, providing new ideas and new ways to solve the above problems. Our team’s research found that protein phosphorylation and dephosphorylation affect meat quality, revealing a new mechanism that regulates meat quality through the association between energy metabolism and protein post-translational modification in the early post-mortem period to regulate stiffness and maturity. It is used in the fields of Food Chemistry, Meat Science, etc. More than 50 academic papers have been published in top journals. Based on the existing research foundation of our team, the latest research progress of protein post-translational modification affecting meat quality has been systematically combed, and protein post-translational modifications such as protein phosphorylation, acetylation, nitrosylation and ubiquitination have been reviewed. The impact of protein phosphorylation on meat tenderness, color and water retention, as well as the mechanisms and factors that affect protein phosphorylation, are discussed. Existing studies have shown that meat quality is jointly regulated by a variety of protein post-translational modifications. In order to further clarify the regulatory mechanism of meat quality and its influencing factors, the interaction of different types of protein post-translational modifications and the relationship between protein post-translational modifications and early energy metabolism after slaughter The mechanism of regulating meat quality needs further research. This review provides a new direction for in-depth study of fresh meat quality control mechanisms for graduate students, and new ideas for realizing meat reduction and preservation.

   The results were published in the top international journal”Comprehensive Reviews in Food Science and Food Safety” in the field of food (District 1, Top journal, IF:9.912), and got”Thirteenth Five-Year” national key research and development plan, the scientific and technological innovation project of the Chinese Academy of Agricultural Sciences, and the basic scientific research business expenses of central public welfare scientific research institutes are specially funded.
The meat processing and quality control innovation team published a review article”The impact of protein post-translational modification on meat quality” in a top international journal in the food fieldimage
  protein post-translational modification affects the molecular pathway of meat quality

   link to the original text:http://dx.doi.org/10.1111/1541-4337.12668