Proteome changes during pork meat ageing following use of two different pre-slaughter handling procedures

Morzel, Martine; Chambon, Christophe; Hamelin, M.; Santé-Lhoutellier, Véronique; Sayd, Thierry; Monin, Gabriel

doi:10.1016/j.meatsci.2004.01.008

Cited by 124 publications

(92 citation statements)

References 39 publications

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“…Post-mortem proteolysis of troponin T by calpains was confi rmed by coherent spot patt ern changes of simultaneously decreasing full-length protein spots and an increasing fragment spot. The present study is in agreement with the previously reported proteolysis patt ern of TnT in beef and pork (5,10,14). Bjarnadόtt ir et al (3) reported that in bovine LT muscle sTnT isoform was more abundant 48 h post-mortem, while fTnT isoform was less abundant.…”

Section: Troponin Tsupporting

confidence: 93%

Proteome Changes of Biceps Femoris Muscle of Iranian One-Humped Camel and It's Relationship with Meat Quality Traits

Zahedi

Varidi

2016

Food Technol. Biotechnol.

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SummaryIn this study physicochemical and quality traits of biceps femoris and longissimus thoracis muscles of male and female Iranian one-humped camel were determined during 14 days of refrigeration storage. Analysis of variance of the results showed that only shear force and temperature were aff ected by the gender (p<0.05). Anatomical location of the muscle infl uenced the meat properties except for drip loss (p<0.05). Also, except for cooking loss, ageing infl uenced the physicochemical and quality properties of meat; during 14 days of storage, proteolysis resulted in an increase of L* and b* values, drip loss and myofibrillar fragmentation index, and the decrease of a* value, expressed juice, shear force and sarcomere length. Proteome changes (myofi brillar proteins) during storage were investigated. Gel analysis revealed that 19 protein spots were signifi cantly changed during 24, 72 and 168 h post-mortem. Fift een spots were identifi ed by MALDI-TOF/TOF mass spectrometer. Correlation analysis revealed signifi cant correlations of actin, troponin T, capping protein, heat shock proteins (HSP) and desmin with physicochemical and quality properties of meat (p<0.05). Actin might be a potential protein marker for colour, tenderness and water-holding capacity, and HSP27 and desmin are good candidate markers for colour and tenderness, respectively.

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Section: Troponin Tsupporting

confidence: 93%

Proteome Changes of Biceps Femoris Muscle of Iranian One-Humped Camel and It's Relationship with Meat Quality Traits

Zahedi

Varidi

2016

Food Technol. Biotechnol.

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“…Laville et al (2005) also reported the appearance of 31 and 34 kDa protein fragments in stored pig muscle (4°C for 72 h), suggesting that these fragments correspond to products of CK proteolysis. Similar results were reported by Morzel et al (2004). During ageing of bovine muscle (4°C for up to 15 days), one peptide (~5.7 kDa) was isolated and identifi ed as a product of CK proteolysis (Stoeva et al, 2000).…”

Section: Creatine Kinase and Meat Qualitysupporting

confidence: 84%

Implications of skeletal muscle creatine kinase to meat quality

Daroit¹,

Brandelli²

2008

J. Anim. Feed Sci.

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Creatine kinase (CK) is a key enzyme for the energetic metabolism of tissues with high and fl uctuating energy demands in vivo, as it is the case of the skeletal muscle tissue, which is the most important for the meat industry. This enzyme is generally utilized as an indicator of physical stress and/or muscle damage in animal production. However, CK continues to exert important functions after the slaughter, participating in the transformation of the muscles into meat. This article considers the main aspects of the post-mortem behaviour of CK in the skeletal musculature of meat animals, and the possible implications on meat quality.

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“…Proteins which were differentially expressed at two-fold differences were excised, purified and sequenced using MALDI TOF/TOF analysis according to the manufacturer's protocol (Morzel et al, 2004). The resultant peptide sequences were compared to the ones in the database (http://www.matrixscience.com/cgi/).…”

Section: Protein Expression and Identificationmentioning

confidence: 99%

“…Proteomics offers platform for understanding the biochemical basis of meat quality in relation to postmortem muscle metabolism and pre-slaughter handlings (Amid, Samah, & Yusof, 2012;Morzel et al, 2004). Thus, the present study was carried out to examine and compare the effects of gas stun-to-kill prior to neck cut and slaughtering without stunning (Halal slaughter) on quality traits and proteome profile of breast muscles in broiler chickens.…”

Section: Introductionmentioning

confidence: 99%

Skeletal muscle proteome and meat quality of broiler chickens subjected to gas stunning prior slaughter or slaughtered without stunning

Salwani

Adeyemi

Sarah

et al. 2015

CyTA - Journal of Food

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(2016) Skeletal muscle proteome and meat quality of broiler chickens subjected to gas stunning prior slaughter or slaughtered without stunning, CyTA -Journal of Food, 14:3, 375-381, DOI: 10.1080/19476337.2015 To link to this article: https://doi.org/10. 1080/19476337.2015 The study examined the effects of pre-slaughter gas stunning and slaughter without stunning on meat quality and skeletal muscle proteome of broiler chickens. Fifty Cobb broiler chickens were randomly assigned to either a neck cut without pre-slaughter stunning (Halal slaughter) or preslaughter gas stunning followed by a neck cut. Samples of Pectoralis major muscle at 7 min, 4 h and 24 h postmortem were analyzed for pH, shear force, color, drip and cooking losses. Proteome profile of the 7 min samples was examined by two-dimensional polyacrylamide gel electrophoresis. Birds subjected to Halal slaughter had higher (P < 0.05) redness than those gas stunned at 4 and 24 h postmortem. Gas-stunned birds had lower (P < 0.05) muscle pH and shear force and higher (P < 0.05) drip and cooking losses compared with those subjected to Halal slaughter throughout postmortem storage. Gas stunning up-regulated (P < 0.05) the expression of beta-enolase, pyruvate kinase and creatine kinase compared with Halal slaughter. Results indicate that pre-slaughter gas stunning hastened postmortem energy metabolism and had detrimental effects on the water holding capacity and redness of broiler breast muscles.Proteoma del músculo esquelético y calidad de la carne de pollos de engorde sujetos a aturdimiento por gas previo a la matanza o bien matados sin aturdimiento RÉSUMÉ Este estudio examinó los efectos de la matanza con previo aturdimiento por gas y la matanza sin aturdimiento en la calidad de la carne y el proteoma del músculo esquelético en pollos de engorde. Cincuenta pollos de engorde de Cobb fueron asignados de forma aleatoria para cortarles el cuello sin previo aturdimiento (matanza Halal) o con aturdimiento con gas previo a la matanza antes de cortarles el cuello. Se analizaron las muestras del músculo pectoral mayor a 7 min, 4 h y 24 h postmortem para el pH, la fuerza cortante, el color, la pérdida por goteo y de volumen en el cocinado. Se examinó el perfil del proteoma de las muestras de 7 min mediante dos electroforesis en gel poliacrilamida dimensionales. Las aves que estuvieron sujetas a matanza Halal tuvieron un color rojizo más fuerte (P < 0,05) que aquellas a las que aturdieron con gas después de 4 y 24 h postmortem. Las aves que aturdieron con gas tuvieron menor pH y fuerza cortante (P < 0,05) en el músculo y mayores (P < 0,05) pérdidas por goteo y de volumen en el cocinado en comparación con aquellas sujetas a matanza Halal mediante almacenamiento postmortem. El gas de aturdimiento reguló a la alta (P < 0,05) la expresión enolasa beta, la piruvatocinasa y la creatina quinasa en comparación con la matanza Halal. Los resultados indicaron que el aturdimiento por gas previo a la matanza aceleró el metabolismo de la energía postmortem y tuvo efectos perjudic...

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Proteome changes during pork meat ageing following use of two different pre-slaughter handling procedures

Cited by 124 publications

References 39 publications

Proteome Changes of Biceps Femoris Muscle of Iranian One-Humped Camel and It's Relationship with Meat Quality Traits

Proteome Changes of Biceps Femoris Muscle of Iranian One-Humped Camel and It's Relationship with Meat Quality Traits

Implications of skeletal muscle creatine kinase to meat quality

Skeletal muscle proteome and meat quality of broiler chickens subjected to gas stunning prior slaughter or slaughtered without stunning

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