Proteome Analysis of the Sarcoplasmic Fraction of Pig Semimembranosus Muscle: Implications on Meat Color Development.
From: Qualité des Produits Animaux, INRA, 63122 St. Genès-Champanelle, France.
Journal of agricultural and food chemistry
- Publish Date: Apr 2006
- ISSN: 0021-8561
- Volume: 54
- Issue: 7
- Pages: 2732-7
- Medium: Print
- Language: English
- Citation (JAMA): Sayd Thierry, Morzel Martine, Chambon Christophe, et al. Proteome Analysis of the Sarcoplasmic Fraction of Pig Semimembranosus Muscle: Implications on Meat Color Development.. J. Agric. Food Chem. Apr 2006;54:2732-7
Abstract
Two-dimensional electrophoresis was used to investigate sarcoplasmic protein expression in pig Semimembranosus muscles sampled 20 min after slaughter. Two groups (light and dark) of 12 animals were selected from 1000 pigs, based on meat L values measured 36 h postmortem. Twenty-two proteins or fragments (p < 0.05) were differentially expressed. Muscles leading to darker meat had a more oxidative metabolism, indicated by more abundant mitochondrial enzymes of the respiratory chain, hemoglobin, and chaperone or regulator proteins (HSP27, alphaB-crystallin, and glucose-regulated protein 58 kDa). Conversely, enzymes of glycolysis were overexpressed in the lighter group. Such samples were also characterized by higher levels of glutathione S-transferase omega, which can activate the RyR calcium channels, and higher levels of cyclophilin D. This protein pattern is likely to have severe implications on postmortem metabolism, namely, acceleration of ATP depletion and pH fall and subsequent enhanced protein denaturation, well-known to induce discoloration.
Mesh Headings (Keywords): Animals, Color, Genotype, Meat, Muscle Proteins, Proteome, Sarcoplasmic Reticulum, Swine
Check for Full Text / PubMed Unique Identifier (PMID): 16569068
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