Identification of pork quality parameters by proteomics

Technological and sensory pork quality in relation to muscle and drip loss protein profiles

“…According to Lametsch et al [50], proteins with approximate molecular weights of 31 and 29 kDa are the proteolytic products of CK, which is proteolyzed into 3 fragments of 35, 31, and 29 kDa. Therefore, the higher abundance of M8 and M10 indicated a lower content of active CK, which was consistent with the results of Van de Wiel and Zhang [9], who observed a lower content of CK in meat with a normal rate of glycolysis.…”

“…As mentioned earlier, the M8 and M10 polypeptides are products of CK degradation and the lower abundance of M8 and M10 in meat may indicate a higher content of active CK. Van de Wiel and Zhang [9] observed a higher content of CK in meat with lower pH levels and they hypothesized that high CK levels cause rapid degradation of creatine phosphate (CP) and an increased rate of glycolysis, which, in turn, may cause a more rapid pH decline and muscle contraction, thus resulting in a high drip loss. High glycogen and PG are indicators of a faster rates of glycolysis and, in turn, a rapid decline of pH and pale color [39,40], which was verified with the present results ( Table 1).…”

“…Another potential marker is creatine phospho kinase (CPK). A high level of CPK has been observed in muscle with high drip loss [9]. Differences in water-holding capacity may also be related to differences in myosin HC isoforms [6,11,15,16].…”

“…In these studies, researchers tried to find a critical factor influencing drip loss [5][6][7][8][9][10][11] and tenderness [6,11,12] or to identify biochemical mechanisms responsible for meat color variability [11,13,14].…”

“…Desmin is likely to be a protein marker for drip loss because its levels are higher in muscle with low drip loss [9]. Another potential marker is creatine phospho kinase (CPK).…”