title: A comparison of intact and degraded desmin in cooked and uncooked pork longissimus thoracis and their relationship to pork quality.
abstract: The objective was to compare desmin abundance (intact, degraded, and the ratio of intact desmin to degraded desmin) in samples from cooked and uncooked pork and establish its relationship to pork quality traits. Pork chops (2.54-cm thick) from twenty-four pork loins were randomly assigned to treatment (cooked or uncooked). Intact and degraded desmin in cooked and uncooked chops aged 1d were weakly correlated (r<|0.35|) with Warner-Bratzler shear force at 1 and 14d postmortem aging. Intact and degraded desmin in cooked and uncooked chops aged 14d were moderately correlated (|0.35|<r<|0.59|) with Warner-Bratzler shear force at 1 and 14d postmortem aging. Intact:degraded desmin in cooked and uncooked pork aged 1 and 14d was generally weakly correlated (r<|0.35|) with pork quality traits, with only a few exceptions. This research supports previous reports that the same sample can be used for tenderness of cooked pork and the determination of desmin abundance.
authors.affiliation: Department of Animal Sciences, University of Illinois, Urbana, IL 61801, USA.
authors.forename: E
authors.initials: E
authors.lastname: Richardson
authors.affiliation: Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada. Electronic address: bbohrer@uoguelph.ca.
authors.forename: B M
authors.initials: BM
authors.lastname: Bohrer
authors.affiliation: Department of Animal Sciences, University of Illinois, Urbana, IL 61801, USA.
authors.forename: E K
authors.initials: EK
authors.lastname: Arkfeld
authors.affiliation: Department of Animal Sciences, University of Illinois, Urbana, IL 61801, USA.
authors.forename: D D
authors.initials: DD
authors.lastname: Boler
authors.affiliation: Department of Animal Sciences, University of Illinois, Urbana, IL 61801, USA.
authors.forename: A C
authors.initials: AC
authors.lastname: Dilger
mesh_terms: D000818:Animals; D003296:Cooking; D003893:Desmin / Q000032:analysis* / Q000737:chemistry; D064170:Paraspinal Muscles / Q000737:chemistry; D000069466:Red Meat / Q000032:analysis*; D033081:Shear Strength; D013552:Swine; D013997:Time Factors
chemical_list: D003893:Desmin
keywords: Desmin; Pork quality; Postmortem proteolysis; Tenderness; Water-holding capacity