title: Phosphorproteome Changes of Myofibrillar Proteins at Early Post-mortem Time in Relation to Pork Quality As Affected by Season.
abstract: The effect of season on phosphorylation of myofibrillar proteins and meat quality of pork longissimus muscles was investigated. Muscle samples were obtained from 40 pork carcasses (10 for each season) at 45 min and 3 and 9 h post-mortem. Myofibrillar proteins were extracted, separated by SDS-PAGE, quantified by phosphor-specific staining, and finally identified by LC-MS/MS. Muscle pH, glycogen, and ATP were measured, and pale, soft, and exudative (PSE) meat was identified by pH value at 45 min post-mortem. A total of 23 bands were detected on SDS-PAGE gels. The phosphorylation levels of bands did not differ between PSE and normal meat. However, the phosphorylation levels of 22 bands were significantly changed by season. Nine of them showed different changes from 45 min to 9 h post-mortem, which were identified to be involved in energy metabolism and sarcomere contraction. Correlation analysis indicated the regulatory progress of these proteins during rigor mortis. These observations contribute to a better understanding of the biochemical processes for the conversion of muscle to meat varying with season.
authors.affiliation: Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Animal Products Processing, MOA; and Jiangsu Synergetic Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University , Nanjing 210095, People's Republic of China.
authors.forename: Xiao
authors.initials: X
authors.lastname: Li
authors.affiliation: Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Animal Products Processing, MOA; and Jiangsu Synergetic Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University , Nanjing 210095, People's Republic of China.
authors.forename: Tian
authors.initials: T
authors.lastname: Fang
authors.affiliation: Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Animal Products Processing, MOA; and Jiangsu Synergetic Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University , Nanjing 210095, People's Republic of China.
authors.forename: Menghuan
authors.initials: M
authors.lastname: Zong
authors.affiliation: Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Animal Products Processing, MOA; and Jiangsu Synergetic Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University , Nanjing 210095, People's Republic of China.
authors.forename: Xiaoqin
authors.initials: X
authors.lastname: Shi
authors.affiliation: Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Animal Products Processing, MOA; and Jiangsu Synergetic Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University , Nanjing 210095, People's Republic of China.
authors.forename: Xinglian
authors.initials: X
authors.lastname: Xu
authors.affiliation: Experimental Teaching Center of Life Science, Nanjing Agricultural University , Nanjing 210095, People's Republic of China.
authors.forename: Chen
authors.initials: C
authors.lastname: Dai
authors.affiliation: Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Animal Products Processing, MOA; and Jiangsu Synergetic Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University , Nanjing 210095, People's Republic of China.
authors.forename: Chunbao
authors.initials: C
authors.lastname: Li
authors.affiliation: Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Animal Products Processing, MOA; and Jiangsu Synergetic Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University , Nanjing 210095, People's Republic of China.
authors.forename: Guanghong
authors.initials: G
authors.lastname: Zhou
mesh_terms: D000818:Animals; D004591:Electrophoresis, Polyacrylamide Gel; D008460:Meat / Q000032:analysis*; D009124:Muscle Proteins / Q000737:chemistry* / Q000378:metabolism; D018482:Muscle, Skeletal / Q000737:chemistry* / Q000378:metabolism; D010750:Phosphoproteins / Q000737:chemistry* / Q000378:metabolism; D010766:Phosphorylation; D040901:Proteomics; D011786:Quality Control; D012621:Seasons; D013552:Swine / Q000378:metabolism*; D053719:Tandem Mass Spectrometry
chemical_list: D009124:Muscle Proteins; D010750:Phosphoproteins
keywords: myofibrillar proteins; pork; protein phosphorylation; rigor mortis; season