Investigation of the Sarcoplasmic Proteome Contribution to the Development of Pork Loin Tenderness

Date
2020
Authors
Schulte, Matthew D.
Johnson, Logan G.
Zuber, Elizabeth A.
Steadham, Edward M.
King, D. Andy
Huff-Lonergan, Elisabeth
Lonergan, Steven
Major Professor
Advisor
Committee Member
Journal Title
Journal ISSN
Volume Title
Publisher
Altmetrics
Research Projects
Organizational Units
Animal Science
Organizational Unit
Journal Issue
Series
Department
Animal Science
Abstract
The study objectives were to determine the extent to which the sarcoplasmic proteome explains variations in aged pork loin star probe value. Pork loins (n=12) were categorized by differences in star probe at 21 d post mortem from a larger set of loins. Loins were categorized into low star probe (LSP) group (n=6; star probe<5.80 kg) and high star probe (HSP) group (n=6; star probe>7.00 kg) based on 21-d star probe value with inclusion criteria of marbling score (1.0–3.0) and 24-h pH (5.69–5.98). Quality traits were measured at 1-, 8-, 14-, and 21-d aging. Desmin and troponin-T degradation, peroxiredoxin-2 abundance, calpain-1 autolysis, and sarcomere length were determined. Two-dimensional difference gel electrophoresis and mass spectrometry were used to identify proteins that differed in abundance due to category. Star probe values were lower (P<0.01) in LSP at each day of aging compared with HSP. Greater pH values were observed (P<0.05)in LSP compared with HSP at each day of aging. Marbling score was greater (P<0.05) in LSP compared with HSP at each day of aging. Greater (P<0.05) desmin and troponin-T degradation was detected in LSP chops at 14- and 21-d aging and 8-, 14-, and 21-d aging, respectively. Greater (P<0.05) sarcomere length was determined in LSP compared with HSP at 1-,8-, and 21-d aging. Sarcoplasmic proteins from HSP chops had greater abundance (P<0.10) of metabolic and regulatory proteins, whereas the LSP chops had greater abundance (P<0.10) of stress response proteins. Star probe values were affected by pH, marbling score, protein degradation, sarcomere length, and sarcoplasmic proteome.
Comments
This article is published as Schulte, M. D. & Johnson, L. G. & Zuber, E. A. & Steadham, E. M. & King, D. A. & Huff-Lonergan, E. J. & Lonergan, S. M., (2020) “Investigation of the Sarcoplasmic Proteome Contribution to the Development of Pork Loin Tenderness”, Meat and Muscle Biology 4(1). doi: https://doi.org/10.22175/mmb.9566. Works produced by employees of the U.S. Government as part of their official duties are not copyrighted within the U.S. The content of this document is not copyrighted.
Description
Keywords
Citation
DOI
Collections