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

dc.contributor.author Schulte, Matthew D.
dc.contributor.author Johnson, Logan G.
dc.contributor.author Zuber, Elizabeth A.
dc.contributor.author Steadham, Edward M.
dc.contributor.author King, D. Andy
dc.contributor.author Huff-Lonergan, Elisabeth
dc.contributor.author Lonergan, Steven
dc.contributor.department Animal Science
dc.date.accessioned 2022-03-24T16:52:30Z
dc.date.available 2022-03-24T16:52:30Z
dc.date.issued 2020
dc.description.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.
dc.description.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.
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/KrZJblqr
dc.language.iso en
dc.source.uri https://doi.org/10.22175/mmb.9566 *
dc.subject.keywords stress response proteins
dc.subject.keywords proteolysis
dc.subject.keywords pork quality
dc.subject.keywords glycolytic proteins
dc.title Investigation of the Sarcoplasmic Proteome Contribution to the Development of Pork Loin Tenderness
dc.type Article
dspace.entity.type Publication
relation.isAuthorOfPublication 6a8e1178-0f76-46eb-bf7a-9f871232456b
relation.isAuthorOfPublication 8e04bc80-6e32-476c-a184-b0311cebe213
relation.isOrgUnitOfPublication 85ecce08-311a-441b-9c4d-ee2a3569506f
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