Postmortem proteome degradation profiles of longissimus muscle in Yorkshire and Duroc pigs and their relationship with pork quality traits

M.F.W. te Pas, J. Jansen, K.C.J.A. Broekman, H.G.M. Reimert, H.C.M. Heuven

Research output: Contribution to journalArticleAcademicpeer-review

22 Citations (Scopus)

Abstract

Conversion of muscle to meat is regulated by complex interactions of biochemical processes that take place during postmortem storage of the carcass. Enzymatic proteolysis, among other postmortem biochemical phenomena; e.g. glycolysis; changes tough intact muscle tissue into more tender meat. Knowledge on proteome-wide proteolysis of muscle tissue in relation to meat quality is limited and potential breed-specific differences have received little attention. Therefore, we investigated meat quality traits and proteolysis profiles of the longissimus proteome of five Yorkshire and five Duroc pigs at slaughter and after 1, 2, 3, 7, and 10 days of ageing. Drip loss increased with ageing while cooking loss was unchanged in both breeds. Shear force varied between animals and decreased with ageing. Analysis of the proteomes showed four types of temporal expression profiles. Association analysis suggested several potential protein biomarkers for drip loss and shear force in both breeds, but none for cooking loss.
Original languageEnglish
Pages (from-to)744-751
JournalMeat Science
Volume83
Issue number4
DOIs
Publication statusPublished - 2009

Keywords

  • bovine muscle
  • gel-electrophoresis
  • porcine muscle
  • meat
  • titin
  • nebulin
  • identification
  • tenderization
  • tenderness
  • proteins

Fingerprint

Dive into the research topics of 'Postmortem proteome degradation profiles of longissimus muscle in Yorkshire and Duroc pigs and their relationship with pork quality traits'. Together they form a unique fingerprint.

Cite this