Relationship Between Meat Quality, Carcass Characteristics, and Protein Abundance of HSP?1, HSPA, and DJ1 in Beef Longissimus thoracis Pre-Rigor or After 14 Days’ Aging

This study evaluated associations of heat shock proteins (HSP) and an oxidative stress protein, protein deglycase (DJ1), with beef quality tenderness. Samples from the longissimus thoracis (N = 99) were collected pre-rigor (day 0) after 14-d aging. Warner-Bratzler shear force (WBSF), myofibrillar fragmentation index (MFI), a trained sensory panel used to determine meat quality. Protein abundance DJ1 2 HSP—HSP?1 HSPA—were assessed. Regression analyses demonstrated that 14 d aging is predictor WBSF (P < 0.001), MFI 0.02), tenderness 0.001). Abundance HSP?1 also 0.03). Additionally, both are predictors juiciness 0.05). was correlated (R 0.67), ?0.44), ?0.30), umami ?0.20). 0.72), ? 0.24), ?0.31). After aging, HSP ? 1 cor- related 0.66), ?0.34), ?0.33), brown/ roasted ?0.30). 0.68), ?0.41), ?0.21), ?0.28). These results demonstrate end-product as assessed by panel. further reveal causative in development juiciness, respectively. Taken together, these suggest tenderness, whereas but cannot be predict