Investigation of the Sarcoplasmic Proteome Contribution to the Development of Pork Loin Tenderness
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...
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| Format: | Article |
| Language: | English |
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Iowa State University Digital Press
2020-05-01
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| Series: | Meat and Muscle Biology |
| Subjects: | |
| Online Access: | https://www.iastatedigitalpress.com/mmb/article/id/9566/ |
| _version_ | 1797222154524164096 |
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| author | D. Andy King Edward M;. Steadham Elisabeth J. Huff-Lonergan Elizabeth A Zuber Logan G Johnson Matthew D. Schulte Steven M. Lonergan |
| author_facet | D. Andy King Edward M;. Steadham Elisabeth J. Huff-Lonergan Elizabeth A Zuber Logan G Johnson Matthew D. Schulte Steven M. Lonergan |
| author_sort | D. Andy King |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-24T13:16:49Z |
| format | Article |
| id | doaj.art-12ed4efaf08f4145a603ade3f1616c61 |
| institution | Directory Open Access Journal |
| issn | 2575-985X |
| language | English |
| last_indexed | 2024-04-24T13:16:49Z |
| publishDate | 2020-05-01 |
| publisher | Iowa State University Digital Press |
| record_format | Article |
| series | Meat and Muscle Biology |
| spelling | doaj.art-12ed4efaf08f4145a603ade3f1616c612024-04-04T17:28:27ZengIowa State University Digital PressMeat and Muscle Biology2575-985X2020-05-014110.22175/mmb.9566Investigation of the Sarcoplasmic Proteome Contribution to the Development of Pork Loin TendernessD. Andy King0Edward M;. Steadham1Elisabeth J. Huff-Lonergan2https://orcid.org/0000-0001-5012-3277Elizabeth A Zuber3Logan G Johnson4Matthew D. Schulte5https://orcid.org/0000-0002-0114-8950Steven M. Lonergan6U.S. Meat Animal Research Center, USDA, Agricultural Research ServiceIowa State UniversityDepartment of Animal Science, Iowa State UniversityAnimal Science, Iowa State UniversityAnimal Science, Iowa State UniversityAnimal Science, Iowa State UniversityIowa State UniversityThe 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.https://www.iastatedigitalpress.com/mmb/article/id/9566/stress response proteinsproteolysispork qualityglycolytic proteins |
| spellingShingle | D. Andy King Edward M;. Steadham Elisabeth J. Huff-Lonergan Elizabeth A Zuber Logan G Johnson Matthew D. Schulte Steven M. Lonergan Investigation of the Sarcoplasmic Proteome Contribution to the Development of Pork Loin Tenderness Meat and Muscle Biology stress response proteins proteolysis pork quality glycolytic proteins |
| title | Investigation of the Sarcoplasmic Proteome Contribution to the Development of Pork Loin Tenderness |
| title_full | Investigation of the Sarcoplasmic Proteome Contribution to the Development of Pork Loin Tenderness |
| title_fullStr | Investigation of the Sarcoplasmic Proteome Contribution to the Development of Pork Loin Tenderness |
| title_full_unstemmed | Investigation of the Sarcoplasmic Proteome Contribution to the Development of Pork Loin Tenderness |
| title_short | Investigation of the Sarcoplasmic Proteome Contribution to the Development of Pork Loin Tenderness |
| title_sort | investigation of the sarcoplasmic proteome contribution to the development of pork loin tenderness |
| topic | stress response proteins proteolysis pork quality glycolytic proteins |
| url | https://www.iastatedigitalpress.com/mmb/article/id/9566/ |
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