New insights into the function of lipid droplet-related proteins and lipid metabolism of salt-stimulated porcine biceps femoris: Label-free quantitative phosphoproteomics, morphometry and bioinformatics.

Phosphoproteomics unraveled salt-stimulated LDRP phosphorylation of cured porcine meat provoked intensified lipolysis. Curing of 3% salt allowed an enhanced lipolysis than 1% by up-regulating the phosphorylation sites of LDRP and recruited lipases. The visible splitting of LD, together with sarcoplasmic disorganization, supporting the lipolysis robustness following 3% salt curing. The finding provides optimization ideas for high-quality production of cured meat products. This article is protected by copyright. All rights reserved.