Surface-enhanced laser desorption/ionisation time-of-flight mass spectrometry: A tool to predict pork quality

B. Marcos, P. Gou, M.D. Guardia, M. Hortos, M. Colleo, N. Mach Casellas, M.F.W. te Pas, E. Keuning, L. Kruijt, J. Tibau, M. Gispert, J. Arnau

Research output: Contribution to journalArticleAcademicpeer-review

5 Citations (Scopus)

Abstract

Expression of water soluble proteins of fresh pork Longissimus thoracis from 4 pure breed pigs (Duroc, Large White, Landrace, and Pietrain) was studied to identify candidate protein markers for meat quality. Surface-enhanced laser desorption/ionisation time-of-flight mass spectrometry (SELDI-TOF-MS) was used to obtain the soluble protein profiles of Longissimus thoracis muscles. The pure breeds showed differences among the studied meat quality traits (pH(u), drip loss, androstenone, marbling, intramuscular fat, texture, and moisture), but no significant differences were detected in sensory analysis. Associations between protein peaks obtained with SELDI-TOF-MS and meat quality traits, mainly water holding capacity, texture and skatole were observed. Of these peaks, a total of 10 peaks from CM10 array and 6 peaks from Q10 array were candidate soluble protein markers for pork loin quality. The developed models explained a limited proportion of the variability, however they point out interesting relationships between protein expression and meat quality. (C) 2012 Elsevier Ltd. All rights reserved.
Original languageEnglish
Pages (from-to)688-693
JournalMeat Science
Volume95
Issue number3
DOIs
Publication statusPublished - 2013

Fingerprint

desorption
meat quality
ionization
lasers
Mass Spectrometry
Lasers
mass spectrometry
Meat
purebreds
Proteins
proteins
longissimus muscle
pork
texture
skatole
Pietrain
Skatole
breed differences
drip loss
marbling

Keywords

  • dry-cured hams
  • seldi-tof-ms
  • boar taint
  • sensory characteristics
  • meat quality
  • androstenone
  • pigs
  • fat

Cite this

Marcos, B., Gou, P., Guardia, M. D., Hortos, M., Colleo, M., Mach Casellas, N., ... Arnau, J. (2013). Surface-enhanced laser desorption/ionisation time-of-flight mass spectrometry: A tool to predict pork quality. Meat Science, 95(3), 688-693. https://doi.org/10.1016/j.meatsci.2012.10.014
Marcos, B. ; Gou, P. ; Guardia, M.D. ; Hortos, M. ; Colleo, M. ; Mach Casellas, N. ; te Pas, M.F.W. ; Keuning, E. ; Kruijt, L. ; Tibau, J. ; Gispert, M. ; Arnau, J. / Surface-enhanced laser desorption/ionisation time-of-flight mass spectrometry: A tool to predict pork quality. In: Meat Science. 2013 ; Vol. 95, No. 3. pp. 688-693.
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abstract = "Expression of water soluble proteins of fresh pork Longissimus thoracis from 4 pure breed pigs (Duroc, Large White, Landrace, and Pietrain) was studied to identify candidate protein markers for meat quality. Surface-enhanced laser desorption/ionisation time-of-flight mass spectrometry (SELDI-TOF-MS) was used to obtain the soluble protein profiles of Longissimus thoracis muscles. The pure breeds showed differences among the studied meat quality traits (pH(u), drip loss, androstenone, marbling, intramuscular fat, texture, and moisture), but no significant differences were detected in sensory analysis. Associations between protein peaks obtained with SELDI-TOF-MS and meat quality traits, mainly water holding capacity, texture and skatole were observed. Of these peaks, a total of 10 peaks from CM10 array and 6 peaks from Q10 array were candidate soluble protein markers for pork loin quality. The developed models explained a limited proportion of the variability, however they point out interesting relationships between protein expression and meat quality. (C) 2012 Elsevier Ltd. All rights reserved.",
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author = "B. Marcos and P. Gou and M.D. Guardia and M. Hortos and M. Colleo and {Mach Casellas}, N. and {te Pas}, M.F.W. and E. Keuning and L. Kruijt and J. Tibau and M. Gispert and J. Arnau",
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Marcos, B, Gou, P, Guardia, MD, Hortos, M, Colleo, M, Mach Casellas, N, te Pas, MFW, Keuning, E, Kruijt, L, Tibau, J, Gispert, M & Arnau, J 2013, 'Surface-enhanced laser desorption/ionisation time-of-flight mass spectrometry: A tool to predict pork quality' Meat Science, vol. 95, no. 3, pp. 688-693. https://doi.org/10.1016/j.meatsci.2012.10.014

Surface-enhanced laser desorption/ionisation time-of-flight mass spectrometry: A tool to predict pork quality. / Marcos, B.; Gou, P.; Guardia, M.D.; Hortos, M.; Colleo, M.; Mach Casellas, N.; te Pas, M.F.W.; Keuning, E.; Kruijt, L.; Tibau, J.; Gispert, M.; Arnau, J.

In: Meat Science, Vol. 95, No. 3, 2013, p. 688-693.

Research output: Contribution to journalArticleAcademicpeer-review

TY - JOUR

T1 - Surface-enhanced laser desorption/ionisation time-of-flight mass spectrometry: A tool to predict pork quality

AU - Marcos, B.

AU - Gou, P.

AU - Guardia, M.D.

AU - Hortos, M.

AU - Colleo, M.

AU - Mach Casellas, N.

AU - te Pas, M.F.W.

AU - Keuning, E.

AU - Kruijt, L.

AU - Tibau, J.

AU - Gispert, M.

AU - Arnau, J.

N1 - WOS:000322558100035

PY - 2013

Y1 - 2013

N2 - Expression of water soluble proteins of fresh pork Longissimus thoracis from 4 pure breed pigs (Duroc, Large White, Landrace, and Pietrain) was studied to identify candidate protein markers for meat quality. Surface-enhanced laser desorption/ionisation time-of-flight mass spectrometry (SELDI-TOF-MS) was used to obtain the soluble protein profiles of Longissimus thoracis muscles. The pure breeds showed differences among the studied meat quality traits (pH(u), drip loss, androstenone, marbling, intramuscular fat, texture, and moisture), but no significant differences were detected in sensory analysis. Associations between protein peaks obtained with SELDI-TOF-MS and meat quality traits, mainly water holding capacity, texture and skatole were observed. Of these peaks, a total of 10 peaks from CM10 array and 6 peaks from Q10 array were candidate soluble protein markers for pork loin quality. The developed models explained a limited proportion of the variability, however they point out interesting relationships between protein expression and meat quality. (C) 2012 Elsevier Ltd. All rights reserved.

AB - Expression of water soluble proteins of fresh pork Longissimus thoracis from 4 pure breed pigs (Duroc, Large White, Landrace, and Pietrain) was studied to identify candidate protein markers for meat quality. Surface-enhanced laser desorption/ionisation time-of-flight mass spectrometry (SELDI-TOF-MS) was used to obtain the soluble protein profiles of Longissimus thoracis muscles. The pure breeds showed differences among the studied meat quality traits (pH(u), drip loss, androstenone, marbling, intramuscular fat, texture, and moisture), but no significant differences were detected in sensory analysis. Associations between protein peaks obtained with SELDI-TOF-MS and meat quality traits, mainly water holding capacity, texture and skatole were observed. Of these peaks, a total of 10 peaks from CM10 array and 6 peaks from Q10 array were candidate soluble protein markers for pork loin quality. The developed models explained a limited proportion of the variability, however they point out interesting relationships between protein expression and meat quality. (C) 2012 Elsevier Ltd. All rights reserved.

KW - dry-cured hams

KW - seldi-tof-ms

KW - boar taint

KW - sensory characteristics

KW - meat quality

KW - androstenone

KW - pigs

KW - fat

U2 - 10.1016/j.meatsci.2012.10.014

DO - 10.1016/j.meatsci.2012.10.014

M3 - Article

VL - 95

SP - 688

EP - 693

JO - Meat Science

JF - Meat Science

SN - 0309-1740

IS - 3

ER -