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Deciphering PSE-like muscle defect in cooked hams: A signature from the tissue to the molecular scale.

Théron, Laetitia; Sayd, Thierry; Chambon, Christophe; Vénien, Annie; Viala, Didier; Astruc, Thierry; Vautier, Antoine; Santé-Lhoutellier, Véronique.
Food Chem; 270: 359-366, 2019 Jan 01.
Article in En | MEDLINE | ID: mdl-30174059


PSE-like technological defect in the meat industry is of great importance due, to the economic loss it can cause. It has been studied from the biochemical perspective but very few studies have focused on tissular characterization. This study proposes innovative approaches that combine mechanistic elucidation and the discovery of potential biomarkers. This study focused on muscle destructuration using imaging and label-free quantitation. Oxidative stress and apoptotic processes were found to be linked to the specific evolution of the PSE-like destructuration zone, namely 'inner', within hams. Four m/z values were found to be related to the specific localization of the PSE-like defect, and a mass shift of 27 Da suggested a possible connection with oxidation. These potential markers of the PSE-like area in ham provide a new perspective to sort raw material based on the possible development of PSE-like areas.