Regulatory role of mitochondrial genes in the tenderisation of lamb meat during postmortem ageing

Abstract The tenderness of mutton is one of the qualities of prime lamb meat. This study investigated the effects of postmortem time on different meat quality parameters and examined the transcriptome involved in the tenderisation of lamb meat during postmortem ageing. Results showed that the pH value and adenosine triphosphate (ATP) levels considerably decreased in the early stage (0–4 days) of postmortem ageing, whereas caspases‐3 activities increased (0–4 days). The pH value notably increased in the later stage (4–8 days), while ATP levels and caspases‐3 activities decreased (4–8 days). The transcriptional changes at the early stage of ageing (0–4 days) play important regulatory roles in translation and hydrogen transmembrane transport. Mitochondrial genes, ATP synthase F0 subunit 6, cytochrome c oxidase subunit I, cytochrome c oxidase subunit II, and cytochrome b were identified as the core genes associated with Tan lamb tenderness. In conclusion, mitochondrial genes most likely contribute to lamb meat tenderness as they affect the activation of caspase‐3.