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Journal Articles Meat Science Year : 2004

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

Abstract

The influence of postmortem storage time and pre-slaughter conditions (transport the day before slaughter or immediately before slaughter) on proteome changes of pork meat was investigated over a 72 h ageing period. Intensities of 37 spots varied significantly (p < 0:05) with ageing time. Changes indicated proteolysis of troponin T, actin, a-crystallin, myokinase, creatine kinase and mitochondrial ATPase, but also of proteins constitutive of the Z-lines, namely cypher proteins and myozenin. Other modifications were the intensity increase of a full-length protein of the sarcoplasmic reticulum, which may be linked to its increased extractibility after membrane disruption, and a gradual shift in pHi towards alkaline values of some forms of myosin light chains (MLC) 2 and 3. The pre-slaughter conditions affected significantly (p < 0:05) 8 spots. Mitochondrial ATPase was over-expressed in the group transported immediately before slaughter, also characterised by a faster pH fall, and the shift in pHi of MLC 2 was more pronounced. The pre-slaughter conditions had no significant effect on the above pro-teolytic events.
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hal-02871098 , version 1 (17-06-2020)

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Martine Morzel, Christophe Chambon, Muriel Hamelin, Véronique Santé-Lhoutellier, Thierry Sayd, et al.. Proteome changes during pork meat ageing following use of two different pre-slaughter handling procedures. Meat Science, 2004, 67 (4), pp.689-696. ⟨10.1016/j.meatsci.2004.01.008⟩. ⟨hal-02871098⟩

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