title: Sarcoplasmic Protein Profile from Drip Loss in Relation to Pork Quality.
abstract: The aim of this research was to correlate the sarcoplasmic protein profile of the natural drip loss of muscle with the technological and sensory quality of pork meat. Material for analysis was taken from 14 PenArLan pigs. Simple analysis of relationships between the test protein and meat quality traits showed that they adopt a range of from -0.58 to 0.72. It has been shown that the significance of glycolysis expressed as level of glycogen and lactic acid may be 86% (coefficient of correlations, CR= 0.93), explained by the amount of certain enzymes. The higher relation has been obtained between studied enzymes and value of pH24, L*and b*parameters of raw meat (98%; CR= 0.99). By contrast, L*and a*parameters, sour flavor, and tenderness of grilled meat in 79% can be explained based on the content of the enolase, glyceraldehyde-3-phosphate dehydrogenase, and phosphoglycerate mutase (CR= 0.89). The results of the multiple regression showed that amount of lactic acid was related to the quantity of the 3 enzymes: phosphofructokinase, AMP deaminase, phosphorylase b/phosphorylase b kinase (r = 0.88).
authors.affiliation: Dept. of Food Gastronomy and Food Hygiene, Faculty of Human Nutrition and Consumer Sciences, Warsaw Univ. of Life Sciences - SGGW, Nowoursynowska 159C St., 02-776, Warsaw, Poland. wieslaw_przybylski@sggw.pl.
authors.forename: Wiesław
authors.initials: W
authors.lastname: Przybylski
authors.affiliation: Dept. of Food Gastronomy and Food Hygiene, Faculty of Human Nutrition and Consumer Sciences, Warsaw Univ. of Life Sciences - SGGW, Nowoursynowska 159C St., 02-776, Warsaw, Poland.
authors.forename: Damian
authors.initials: D
authors.lastname: Kaczor
authors.affiliation: Dept. of Food Gastronomy and Food Hygiene, Faculty of Human Nutrition and Consumer Sciences, Warsaw Univ. of Life Sciences - SGGW, Nowoursynowska 159C St., 02-776, Warsaw, Poland.
authors.forename: Elżbieta
authors.initials: E
authors.lastname: Żelechowska
authors.affiliation: Dept. of Food Gastronomy and Food Hygiene, Faculty of Human Nutrition and Consumer Sciences, Warsaw Univ. of Life Sciences - SGGW, Nowoursynowska 159C St., 02-776, Warsaw, Poland.
authors.forename: Danuta
authors.initials: D
authors.lastname: Jaworska
authors.affiliation: Dept. of Food Gastronomy and Food Hygiene, Faculty of Human Nutrition and Consumer Sciences, Warsaw Univ. of Life Sciences - SGGW, Nowoursynowska 159C St., 02-776, Warsaw, Poland.
authors.forename: Katarzyna
authors.initials: K
authors.lastname: Kajak-Siemaszko
authors.affiliation: Dept. of Food Gastronomy and Food Hygiene, Faculty of Human Nutrition and Consumer Sciences, Warsaw Univ. of Life Sciences - SGGW, Nowoursynowska 159C St., 02-776, Warsaw, Poland.
authors.forename: Kinga
authors.initials: K
authors.lastname: Boruszewska
authors.affiliation: Dept. of Biochemistry, Faculty of Agriculture and Biology, Warsaw Univ. of Life Sciences - SGGW, Nowoursynowska 159C St., 02-776, Warsaw, Poland.
authors.forename: Urszula
authors.initials: U
authors.lastname: Jankiewicz
mesh_terms: D000818:Animals; D003116:Color; D003296:Cooking / Q000379:methods*; D006003:Glycogen / Q000378:metabolism; D006019:Glycolysis; D019344:Lactic Acid / Q000378:metabolism; D008460:Meat; D009124:Muscle Proteins / Q000032:analysis*; D018482:Muscle, Skeletal / Q000201:enzymology / Q000378:metabolism*; D000069466:Red Meat / Q000032:analysis* / Q000592:standards; D012519:Sarcoplasmic Reticulum; D013314:Stress, Mechanical; D034421:Sus scrofa; D013552:Swine; D013649:Taste
chemical_list: D009124:Muscle Proteins; D019344:Lactic Acid; D006003:Glycogen
keywords: glycolysis; pork; sarcoplasmic proteins; technological and sensory quality