Data-Independent Acquisition (Dia) Strategy Investigation of Protein Profile and Meat Quality in Bovine Longissimus Thoracic Frozen Under Different Temperatures

The influence of freezing temperature on the protein profile and quality traits in bovine Longissimus thoracic (LT) muscle was investigated by the data-independent acquisition (DIA) technique. Compared to fresh meat, a total of 262 proteins were identified as differential abundance proteins (DAPs) in four frozen groups (-12 °C, -18 °C, -38 °C, and -80 °C). Proteome changes in frozen bovine muscle at -12 °C and -18 °C were significantly greater than those at -38 °C and -80 °C. The correlation analysis revealed that 110 proteins were significantly ( p < 0.05) associated with the quality attributes. Combined with PRM analysis, 10 proteins could be used as putative biomarkers for color, shear force, thawing loss, and cooking loss of frozen meat. These findings reveal the quality changes induced by freezing temperatures at the protein molecular level and provide new insights into the control of quality deterioration.