ISM steaks
demonstrated greater (P b 0.01) abundance of glycolytic enzymes (fructose-bisphosphate aldolase A, phosphoglyceratemutase
2, and beta-enolase) and phosphatidylethanolamine-binding protein 1 than theirOSMcounterparts.
Possible rapid post-mortem glycolysis in ISM, insinuated by over-abundance of glycolytic enzymes, could
lead to rapid pHdecline during early post-mortem,which in turn could potentially compromise its color stability.
These results indicated that differential abundance of sarcoplasmic proteome contributes to intramuscular variations
in beef color stability.