Deciphering proteome changes and meat texture of traditional halal slaughtered spent sheep subjected to low-voltage electrical stimulation and ageing

K B  NAMRATHA; B M  NAVEENA; NADEEM FAIROZE; RITUPARNA  BANERJEE; KIRAN  MOHAN; MUTHUKUMAR  MUTHUPALANI

doi:10.56093/ijans.v94i4.129348

Authors

K B NAMRATHA College of Veterinary Sciences, KVAFSU, Bengaluru, Karnataka
B M NAVEENA ICAR-National Meat Research Institute, Chengicherla, Boduppal Post, Hyderabad
NADEEM FAIROZE College of Veterinary Sciences, KVAFSU, Bengaluru, Karnataka
RITUPARNA BANERJEE ICAR-National Meat Research Institute, Chengicherla, Boduppal Post, Hyderabad
KIRAN MOHAN College of Veterinary Sciences, KVAFSU, Bidar, Karnataka
MUTHUKUMAR MUTHUPALANI ICAR-National Meat Research Institute, Chengicherla, Boduppal Post, Hyderabad

https://doi.org/10.56093/ijans.v94i4.129348

Keywords:

Electrical stimulation, Halal slaughter, Mass spectrometry, Meat texture, Sheep, Two-dimensional gel electrophoresis

Abstract

The present study evaluated the effect of low-voltage electrical stimulation (LVES, 42 V peak, 0.6 Amp, 50 Hz) and ageing in traditional halal slaughtered Nellore crossbred spent-sheep (Ovis aries). The LVES accelerated the post-mortem glycolysis with a significant decline in pH and shear force values and improvement in water-holding capacity, cooking yield, protein extractability, and an early onset of rigor-mortis relative to non-stimulated control. Two-dimensional gel electrophoresis coupled with tandem mass spectrometry identified myosin regulatory light chain 2, NADH dehydrogenase, myoglobin, and glyceraldehyde-3-phosphate dehydrogenase from traditional halal slaughtered sheep meat. PANTHER analysis of differentially expressed proteins indicated their involvement in structural (50%), catalytic (25%), and binding (25%) activities. The current study provides a novel insight into the contribution of different proteins in orchestrating meat texture from traditional halal slaughtered spent sheep meat subjected to LVES and ageing.

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