The relationship between protein changes in porcine longissimus muscle at different courses of meat tenderisation

Abstract

of the meat tenderness using canonical correlation analysis. Based on the percentage participation of the selected muscle tissue and centrifugal drip proteins and measurements of pH and EC at specified time pm it was possible to predict tenderness with a very high probability, even 89%.

Genome-Wide Association Study Identifies Genomic Loci Affecting Filet Firmness and Protein Content in Rainbow Trout

“…Firmness is one of the most important quality attributes that determines consumer satisfaction toward the product; and, it is affected by many intrinsic and extrinsic factors (Destefanis et al, 2008). These factors include prerigor muscle processing, production and storage temperature, chilling protocols, genotype, handling stress, collagen content, extent of proteolysis, and the proximate composition of muscle (Castañeda et al, 2005; Bahuaud et al, 2010; Grześ et al, 2017). Filet softness shares common causes but should not be confused with gaping that results from tearing the connective tissue between muscle layers and weakening of the interface between the myotome and the myosepta causing slits in the filet (Jacobsen et al, 2017).…”

“…Glycolysis determines the rate and extent of pH decline, which affects proteolysis and water-binding ability of the tissue. In turn, proteolysis and water-binding ability influence firmness of porcine muscle (Grześ et al, 2017). However, the pH decline in fish is small due to low glycogen content in the muscle (Belitz et al, 2009).…”

Effects of Effective Microorganisms on Meat Quality, Microstructure of the Longissimus Lumborum Muscle, and Electrophoretic Protein Separation in Pigs Fed on Different Diets

“…It is the tenderness, color, taste, and water absorption of the meat that are determined by the proteolytic processes taking place in the muscle tissue after slaughter ( post mortem ) and during meat storage. The proteolytic degradation of myofibrillar and cytoskeletal proteins plays an important role in determining meat tenderness, indicating structural changes in skeletal muscles [ 65 ]. In our own research, it is worth noting a negative, statistically significant correlation (r = −0.634; p < 0.05) between meat tenderness expressed in cutting force (N/cm 2 ) and proteins with a molecular mass between 35 and 18 kDa—corresponding to troponin-T degradation products, among others.…”

“…Moreover, it is worth noting obtained in own research the relationship between the number and percentage of FTO fibers and proteins with a molecular mass of 105 kDa, whose weight corresponds to alpha-actinin (r = −0.620 and r = −0.789, respectively; p < 0.05). A higher percentage of type II fibers with a simultaneously lower concentration of proteins with a weight of 105 kDa which has been demonstrated in own research and less of the other important degradation products of myofibrillar and cytoskeletal proteins may indicate a less intense meat tenderization process [ 64 , 65 ]. As shown by Grześ et al [ 65 ] the meat tenderization process of the longissimus muscle in pigs involves the degradation or release of muscle tissue proteins, in particular those with masses of 3700, 105, and 38 kDa, and a change in the proportion of centrifugal leakage fraction proteins in the 3700–2400 kDa and 38–36 kDa ranges.…”

“…A higher percentage of type II fibers with a simultaneously lower concentration of proteins with a weight of 105 kDa which has been demonstrated in own research and less of the other important degradation products of myofibrillar and cytoskeletal proteins may indicate a less intense meat tenderization process [ 64 , 65 ]. As shown by Grześ et al [ 65 ] the meat tenderization process of the longissimus muscle in pigs involves the degradation or release of muscle tissue proteins, in particular those with masses of 3700, 105, and 38 kDa, and a change in the proportion of centrifugal leakage fraction proteins in the 3700–2400 kDa and 38–36 kDa ranges. Troponin T and its degradation products appearing during storage are an indicator of the meat maturation and tenderization process.…”