Evidence for calpastatin cleavage by calpain in postmortem porcine longissimus dorsi

2001 ◽  
Vol 2001 ◽  
pp. 73-73
Author(s):  
P. L. Sensky ◽  
T. Parr ◽  
R. G. Bardsley ◽  
P. J. Buttery ◽  
C. Warkup
Keyword(s):  
Important Determinant ◽  
Longissimus Dorsi ◽  
Pork Quality ◽  
Endogenous Inhibitor ◽  
Porcine Tissue ◽  
Calcium Dependent

Calpastatin is the endogenous inhibitor of the calcium-dependent protease family known as calpains and is thought to be an important determinant of postmortem tenderisation rates in beef, lamb and pork (Koohmaraie, 1996; Parr et al, 1999). Regulation of calpastatin is therefore of great importance if efforts to overcome unpredictable incidences of pork toughness are to succeed. Recent evidence in ovine tissue has shown that calpastatin is susceptible to fragmentation by calpains (Doumit and Koohmaraie, 1999). The ability of calpain to fragment calpastatin in porcine tissue was investigated and the consequences for pork quality are considered.

Effects of Blast Chilling on Fresh Pork Quality in Chops from the Longissimus Dorsi

2015 ◽  
Author(s):  
Aaron M. Blakely ◽  
Edward M. Steadham ◽  
Kenneth J. Prusa ◽  
Christine A. Fedler ◽  
Elisabeth J. Huff-Lonergan ◽  
...  
Keyword(s):  
Longissimus Dorsi ◽  
Pork Quality

VARIATION IN GLYCOLYTIC POTENTIAL AND FRESH PORK QUALITY TRAITS ALONG THE LONGISSIMUS DORSI OF SLAUGHTER WEIGHT PIGS*

2006 ◽  
Vol 17 (3) ◽  
pp. 237-247 ◽  
Author(s):  
T.M. BERTOL ◽  
M. ELLIS ◽  
M.J. RITTER ◽  
F.K. MCKEITH ◽  
D.N. HAMILTON
Keyword(s):  
Longissimus Dorsi ◽  
Pork Quality ◽  
Quality Traits ◽  
Slaughter Weight ◽  
Glycolytic Potential

Meat quality and chemical assessment of porcine longissimus dorsi within different muscle pH

2019 ◽  
Vol 59 (6) ◽  
pp. 1155 ◽  
Author(s):  
D. R. Kang ◽  
S. A. Belal ◽  
E. S. R. Cho ◽  
H. N. Kang ◽  
J. H. Jung ◽  
...  
Keyword(s):  
Amino Acids ◽  
Adenosine Diphosphate ◽  
Physicochemical Characteristics ◽  
Low Ph ◽  
Eating Quality ◽  
Longissimus Dorsi ◽  
Pork Quality ◽  
Isoleucine Leucine ◽  
High Ph ◽  
Longissimus Dorsi Muscle

This study was carried out to investigate the influence of pH on the Berkshire’s pork longissimus dorsi muscle, by comparing physicochemical characteristics in a high pH group (5.92 ± 0.02) and a low pH group (5.55 ± 0.03) on the basis of muscle pH24 h post-mortem. Fifteen pigs were assigned to each group (n = 15). The low pH group showed higher filter-paper fluid uptake, cooking loss and National Pork Producers Council marbling scores but did not significantly differ from the high pH group (P > 0.05). The low pH group also showed higher Commission International de l’Eclairage L* and b*, drip loss, and shearing forces were significantly different from the high pH group. However, Commission International de l’Eclairage meat colour value (a*) and National Pork Producers Council colour were higher in the high pH group. The content of glutamic acid, threonine, and serine amino acids associated with a good flavour was higher in the high pH group. Also, amino acids associated with a bitter or poor flavour, such as valine, isoleucine, leucine, tyrosine, and histidine, was higher in the high pH group as well. The taste of umami was significantly (P < 0.01) higher in the high pH group. Levels of the nucleotide compounds hypoxanthine and inosine tended to be higher (P < 0.05) in the high pH group, whereas adenosine diphosphate levels were increased in the low pH group (P < 0.05). It is concluded that pH of pork could be a good indicator of pork quality and related to factors influencing pork eating quality. As pH of pork is not only positively associated with physical traits of pork but also closely related to chemical traits of which higher free amino acids and nucleotides enhance pork quality.

scholarly journals Transcript variants of a region on SSC15 rich in QTLs associated with meat quality in pigs

2017 ◽  
Vol 17 (3) ◽  
pp. 703-715 ◽  
Author(s):  
Katarzyna Piórkowska ◽  
Kacper Żukowski ◽  
Tomasz Szmatoła ◽  
Katarzyna Ropka-Molik ◽  
Mirosław Tyra
Keyword(s):  
Meat Quality ◽  
Chromosome Region ◽  
Variant Calling ◽  
Longissimus Dorsi ◽  
Pork Quality ◽  
Drip Loss ◽  
Gene Variants ◽  
Rna Seq ◽  
Transcriptome Profile ◽  
High Effect

Abstract A high meat percentage in the porcine carcass has been achieved as a result of selection, but it has contributed to a deterioration of pork quality. The level of intramuscular fat has significantly declined, the pork has lost its tenderness and drip loss in meat has substantially increased, which has led to a deterioration of meat flavour and its technological suitability. The recovery of good pork quality could be supported by the development of genetic markers enabling faster breeding progress. This study presents a method by using RNA-seq data that identifies new variants for a chromosome region rich in QTLs for pork quality and selects gene candidates for these traits. This work included two pig breeds: the Polish Landrace (PL) and Puławska (PUL), which differ in meat quality and fat content. The transcriptome profile was estimated for semimembranosus and longissimus dorsi muscles. Into variant calling analysis, transcripts of both muscles encoded by genes located in a region between microsatellites SW964 and SW906 (43-135.9 Mbp) in SSC15 were included. In total, 439 transcripts were searched, 2,800 gene variants were identified and 6 mutations with a high effect belonging to the frameshift variants were found (ENSSSCG00000015976, ENSSSCG00000027516, WRN and XIRP2). Moreover, several interesting significant missense variants in PDLIM3, PLCD4 and SARAF genes were detected. These genes are recommended as candidates for meat quality; however they require further investigation in an association study.

Identification of proteomic biomarkers in M. Longissimus dorsi as potential predictors of pork quality

Meat Science ◽  
2013 ◽  
Vol 95 (3) ◽  
pp. 679-687 ◽  
Author(s):  
Marinus F.W. te Pas ◽  
Leo Kruijt ◽  
Mariusz Pierzchala ◽  
Ronald E. Crump ◽  
Sjef Boeren ◽  
...  
Keyword(s):  
Longissimus Dorsi ◽  
Pork Quality
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