title: The level of heat shock protein 90 in pig Longissimus dorsi muscle and its relationship with meat pH and quality.
abstract: The 90 kDa heat shock protein (HSP90) is a molecular chaperone that participates in various cellular processes, the role and significance of HSP90 in postmortem muscle though remains unclear. In the present study, pig Longissimus dorsi muscles, categorized into three pH groups, were tested for HSP90 levels and meat quality parameters (i.e. water holding capacity, colour, tenderness and lipid oxidation). The muscles with a high initial pH (pHi) group (pH>6.4) possessing the greatest water holding capacity and lightness, contained the highest HSP90 level, followed by intermediate (6.0-6.4) and low pHi groups (pH<6.0). Statistical analysis indicated HSP90 level was significantly and negatively correlated with cooking loss, drip loss, and lightness (r=-0.797, -0.785, -0.604, respectively, P<0.01). The results suggest that HSP90 may play a crucial role in water retention of meat and may be involved in postmortem meat quality development.
authors.affiliation: Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China.
authors.forename: Muhan
authors.initials: M
authors.lastname: Zhang
authors.affiliation: Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China. Electronic address: daoyingwang@yahoo.com.
authors.forename: Daoying
authors.initials: D
authors.lastname: Wang
authors.affiliation: Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China.
authors.forename: Zhiming
authors.initials: Z
authors.lastname: Geng
authors.affiliation: Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China.
authors.forename: Huan
authors.initials: H
authors.lastname: Bian
authors.affiliation: Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China.
authors.forename: Fang
authors.initials: F
authors.lastname: Liu
authors.affiliation: Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China.
authors.forename: Yongzhi
authors.initials: Y
authors.lastname: Zhu
authors.affiliation: Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China. Electronic address: weiminxu2002@aliyun.com.
authors.forename: Weimin
authors.initials: W
authors.lastname: Xu
mesh_terms: D000818:Animals; D006360:Heat-Shock Proteins / Q000737:chemistry*; D006863:Hydrogen-Ion Concentration; D008297:Male; D008460:Meat / Q000032:analysis*; D018482:Muscle, Skeletal / Q000737:chemistry*; D013552:Swine
chemical_list: D006360:Heat-Shock Proteins
keywords: HSP90; Water holding capacity; pH