High oxygen-modified packaging (HiOx-MAP) mediates HIF-1α regulation of tenderness changes during postmortem aging of yak meat

Ke-Qi Xin; Kai Tian; Qun-Li Yu; Ling Han

doi:10.1016/j.fochx.2023.100573

High oxygen-modified packaging (HiOx-MAP) mediates HIF-1α regulation of tenderness changes during postmortem aging of yak meat

Food Chem X. 2023 Jan 9:17:100573. doi: 10.1016/j.fochx.2023.100573. eCollection 2023 Mar 30.

Authors

Ke-Qi Xin¹, Kai Tian¹, Qun-Li Yu¹, Ling Han¹

Affiliation

¹ College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China.

Abstract

In the present study, we studied the effect of high oxygen-modified packaging (HiOx-MAP) on yak meat tenderness and the underlying mechanism. HiOx-MAP significantly increased the myofibril fragmentation index (MFI) of yak meat. In addition, western blotting showed that the expression of hypoxia-inducible factor (HIF-1α) and ryanodine receptors (RyR) in the HiOx-MAP group was reduced. HiOx-MAP increased the activity of sarcoplasmic reticulum calcium-ATPase (SERCA). The energy disperse spectroscopy (EDS) mapping showed gradually reduced calcium distribution in the treated endoplasmic reticulum. Furthermore, HiOx-MAP treatment increased the caspase-3 activity and the apoptosis rate. The activity of calmodulin protein (CaMKKβ) and AMP-activated protein kinase (AMPK) was down-regulated leading to apoptosis. These results indicated that HiOx-MAP promoted apoptosis during postmortem aging to improve the tenderization of meat.

Keywords: Apoptosis; High-oxygen packaging; Tenderization; Yak.