title: Postmortem proteome changes of porcine muscle related to tenderness.
abstract: Proteome analysis was used to investigate the relation between changes in postmortem proteome of porcine muscle and tenderness development. Muscle samples were taken at slaughter and 72 h postmortem, and the registered changes in the proteome were related to Warner-Bratzler shear force. One hundred and three protein spots were found to change significantly (P < 0.01) over time, and of these the 27 most pronounced changes were identified. Eleven out of the 27 changes were fragments of actin. Other identified myofibril proteins or fragments included myosin heavy chain, titin, myosin light chain I, myosin light II, CapZ, and cofilin. Correlation analysis revealed significant correlations between three of the identified actin fragments and the myosin heavy chain fragment to shear force. Moreover, myosin light chain II and triose phosphate isomerase I were also found to correlate significantly to shear force. The results clearly demonstrate that postmortem degradation of actin and myosin heavy chain is related to meat tenderness.
authors: Department of Food Science, Danish Institute of Agricultural Sciences, Tjele, Denmark.
authors: René
authors: R
authors: Lametsch
authors: Anders
authors: A
authors: Karlsson
authors: Katja
authors: K
authors: Rosenvold
authors: Henrik Jørgen
authors: HJ
authors: Andersen
authors: Peter
authors: P
authors: Roepstorff
authors: Emøke
authors: E
authors: Bendixen
mesh_terms: D000818:Animals; D001696:Biomechanical Phenomena; D015180:Electrophoresis, Gel, Two-Dimensional; D005524:Food Technology; D018482:Muscle, Skeletal / Q000737:chemistry*; D010449:Peptide Mapping; D011180:Postmortem Changes; D020543:Proteome / Q000032:analysis*; D012212:Rheology; D019032:Spectrometry, Mass, Matrix-Assisted Laser Desorption-Ionization; D013552:Swine
chemical_list: D020543:Proteome