Protein solubility is related to myosin isoforms, muscle fiber types, meat quality traits, and postmortem protein changes in porcine longissimus dorsi muscle

Y. M. Choi, S. H. Lee, J. H. Choe, Min-Suk Rhee, S. K. Lee, S. T. Joo, Byoung-Chul Kim

Research output: Contribution to journalArticle

39 Citations (Scopus)

Abstract

The aim of this study was to investigate the variations in myosin heavy chain (MHC) isoform content, muscle fiber type composition, and meat quality traits in pork groups that were categorized by total protein solubility (TPS). Additionally, this study focused on individual postmortem protein changes using two-dimensional electrophoresis (2-DE) based proteome analysis in the porcine longissimus dorsi muscles categorized by TPS. The low TPS group showed higher percentages of the MHC fast isoform (P < 0.05) and fiber type IIB (P < 0.01) than the high TPS group. Moreover, muscles with a higher extent of protein denaturation showed a lower muscle pH45 min (P < 0.01), paler surfaces (P < 0.01), and higher degrees of fluid loss by exudation (P < 0.01), as well as greater myofibrillar and metabolic protein degradation than muscles with a lower extent of protein denaturation. This study provides new evidence that myofibrillar and metabolic protein fragmentations using 2-DE based proteome analysis, particularly that of myosin, actin, the troponin T 4f isoform, and glycogen phosphorylase fragments, are useful for explaining variations in the degree of protein denaturation, and ultimate meat quality.

Original languageEnglish
Pages (from-to)183-191
Number of pages9
JournalLivestock Science
Volume127
Issue number2-3
DOIs
Publication statusPublished - 2010 Feb 1

Fingerprint

Postmortem Changes
protein solubility
Myosins
myosin
muscle fibers
longissimus muscle
Solubility
Meat
meat quality
Protein Isoforms
Swine
Protein Denaturation
Muscles
muscles
swine
myosin heavy chains
proteome
Proteins
proteins
Myosin Heavy Chains

Keywords

  • Muscle fiber types
  • Myosin isoforms
  • Pork quality
  • Postmortem protein changes
  • Protein denaturation

ASJC Scopus subject areas

  • Animal Science and Zoology
  • veterinary(all)

Cite this

Protein solubility is related to myosin isoforms, muscle fiber types, meat quality traits, and postmortem protein changes in porcine longissimus dorsi muscle. / Choi, Y. M.; Lee, S. H.; Choe, J. H.; Rhee, Min-Suk; Lee, S. K.; Joo, S. T.; Kim, Byoung-Chul.

In: Livestock Science, Vol. 127, No. 2-3, 01.02.2010, p. 183-191.

Research output: Contribution to journalArticle

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