Tandem mass tagged dataset used to characterize muscle-specific proteome changes in beef during early postmortem period

Chaoyu Zhai; Blanchefort A. Djimsa; Kitty Brown; Jessica E. Prenni; Dale R. Woerner; Keith E. Belk; Mahesh N. Nair

doi:10.1016/j.dib.2020.106064

Tandem mass tagged dataset used to characterize muscle-specific proteome changes in beef during early postmortem period

Chaoyu Zhai, Blanchefort A. Djimsa, Kitty Brown, Jessica E. Prenni, Dale R. Woerner, Keith E. Belk, Mahesh N. Nair

Animal and Food Sciences

Research output: Contribution to journal › Article › peer-review

2 Scopus citations

Abstract

Bovine longissimus lumborum (LL) and psoas major (PM) muscles biopsy samples were collected from four carcasses (n = 4) at 45 min, 12 h, and 36 h postmortem from a commercial beef processing facility. Proteins present in the early postmortem LL and PM proteomes were identified and quantified using tandem mass tag (TMT) labelled, fractionated peptides coupled to liquid chromatography tandem mass spectrometry (LC-MS/MS). The data are supplied in this article and are related to “Tandem mass tag labeling to characterize muscle-specific proteome changes in beef during early postmortem period” by Zhai et al. [1].

Original language	English
Article number	106064
Journal	Data in Brief
Volume	32
DOIs	https://doi.org/10.1016/j.dib.2020.106064
State	Published - Oct 2020

Keywords

Meat quality
Muscle-specificity
Muscle-to-meat conversion
TMT

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title = "Tandem mass tagged dataset used to characterize muscle-specific proteome changes in beef during early postmortem period",

abstract = "Bovine longissimus lumborum (LL) and psoas major (PM) muscles biopsy samples were collected from four carcasses (n = 4) at 45 min, 12 h, and 36 h postmortem from a commercial beef processing facility. Proteins present in the early postmortem LL and PM proteomes were identified and quantified using tandem mass tag (TMT) labelled, fractionated peptides coupled to liquid chromatography tandem mass spectrometry (LC-MS/MS). The data are supplied in this article and are related to “Tandem mass tag labeling to characterize muscle-specific proteome changes in beef during early postmortem period” by Zhai et al. [1].",

keywords = "Meat quality, Muscle-specificity, Muscle-to-meat conversion, TMT",

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doi = "10.1016/j.dib.2020.106064",

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T1 - Tandem mass tagged dataset used to characterize muscle-specific proteome changes in beef during early postmortem period

AU - Zhai, Chaoyu

AU - Djimsa, Blanchefort A.

AU - Brown, Kitty

AU - Prenni, Jessica E.

AU - Woerner, Dale R.

AU - Belk, Keith E.

AU - Nair, Mahesh N.

PY - 2020/10

Y1 - 2020/10

N2 - Bovine longissimus lumborum (LL) and psoas major (PM) muscles biopsy samples were collected from four carcasses (n = 4) at 45 min, 12 h, and 36 h postmortem from a commercial beef processing facility. Proteins present in the early postmortem LL and PM proteomes were identified and quantified using tandem mass tag (TMT) labelled, fractionated peptides coupled to liquid chromatography tandem mass spectrometry (LC-MS/MS). The data are supplied in this article and are related to “Tandem mass tag labeling to characterize muscle-specific proteome changes in beef during early postmortem period” by Zhai et al. [1].

AB - Bovine longissimus lumborum (LL) and psoas major (PM) muscles biopsy samples were collected from four carcasses (n = 4) at 45 min, 12 h, and 36 h postmortem from a commercial beef processing facility. Proteins present in the early postmortem LL and PM proteomes were identified and quantified using tandem mass tag (TMT) labelled, fractionated peptides coupled to liquid chromatography tandem mass spectrometry (LC-MS/MS). The data are supplied in this article and are related to “Tandem mass tag labeling to characterize muscle-specific proteome changes in beef during early postmortem period” by Zhai et al. [1].

KW - Meat quality

KW - Muscle-specificity

KW - Muscle-to-meat conversion

KW - TMT

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VL - 32

JO - Data in Brief

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Tandem mass tagged dataset used to characterize muscle-specific proteome changes in beef during early postmortem period

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Keywords

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