Pig Longissimus lumborum proteome: Part II: Relationships between protein content and meat quality

Meat quality of the longissimus lumborum muscle of Casertana and Large White pigs: Metabolomics and proteomics intertwined

“…environment, feeding) [15,16]. However, differences in the proteomic profiles also influence post mortem quality performances of pig meat.…”

“…However, in pig meat science, variations in glycolytic enzyme concentrations have been associated over the years to rearing environment, gender or breed specific differences, meat tenderness, fat accumulation and growth tendency [12][13][14][15][16][17].…”

“…Indeed, during the last few years, proteomics has been used to further our understanding of the biological processes taking place in pig meat-derived products such as dry-cured hams and Bayonne hams [11], to determine the influences of the HAL genotype at the protein level [12], but also to investigate the effects of breed-specific differences [13,14], gender-specific differences [15], rearing environment and feeding on pig meat quality [15,16]. The individuation of recurring proteins to be related to meat organoleptic properties prompted considerations about the likely individuation of candidate proteins to be exploited as actual biomarkers of meat quality [16]. To this end, the integration of multiple "Omics" approaches [2] such as proteomics and transcriptomics [13,17], has contributed valuable insights towards this direction.…”

Pig proteomics: A review of a species in the crossroad between biomedical and food sciences

“…The results finally suggest that interindividual variability in intramuscular fat content might arise essentially from differences in early adipogenesis. Also in 2009, Kwasiborski et al [37,38], used 2DE to study proteome changes as a result of the original sire breed, rearing environment and gender. The authors determined that an actin isoform, a myosin light chain 2 isoform and cytochrome Bc1 had differential expression according to gender.…”

Food Proteomics: Mapping Modifications

“…Kwasiborski et al (2008) related 2-DE spots of the soluble portion from pig longissimus lumborum tissue to known meat quality traits using multiple regression analysis and determined that one to two proteins could explain between 25 and 85% of the variability in quality in this tissue. Relationships between the water holding capacity of pork and protein content were examined by van de Wiel and Zhang (2008) using a 2-DE approach.…”