Genomics of Fruit Quality and Disorders

doi:10.1201/b11534-12

Cited by 2 publications

(2 citation statements)

References 147 publications

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“…Most studies in the literature also report relatively small expression changes in relation to meat quality traits; usually less than 2-fold (Liu et al, 2009;McBryan et al, 2010). Major changes in phenotype can be brought about by relatively small changes in expression if they occur within a group of interacting molecules connected in a pathway (Hamill, Marcos, Rai, & Mullen, 2012). The system biology analysis suggested that signalling pathways are more important for tenderness (Table 4) than metabolic pathways.…”

Section: Discussionmentioning

confidence: 99%

Functional analysis of muscle gene expression profiles associated with tenderness and intramuscular fat content in pork

et al. 2012

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Section: Discussionmentioning

confidence: 99%

Functional analysis of muscle gene expression profiles associated with tenderness and intramuscular fat content in pork

et al. 2012

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“…Because the reflectance aspects of meat colour are modulated by protein denaturation, interaction with heat shock proteins may defer changes in the structure of pigment and myofibrillar proteins. As HSPs decline in abundance over time, this may contribute to minor alterations in muscle colour [52]. …”

Section: Discussionmentioning

confidence: 99%

Monitoring post mortem changes in porcine muscle through 2-D DIGE proteome analysis of Longissimus muscle exudate

et al. 2013

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BackgroundMeat quality is a complex trait influenced by a range of factors with post mortem biochemical processes highly influential in defining ultimate quality. High resolution two-dimensional DIfference Gel Electrophoresis (2-D DIGE) and Western blot were applied to study the influence of post mortem meat ageing on the proteome of pork muscle. Exudate collected from the muscle following centrifugation was analysed at three timepoints representing a seven day meat ageing period.ResultsThe intensity of 136 spots varied significantly (p < 0.05) across this post mortem period and 40 spots were identified using mass spectrometry. The main functional categories represented were metabolic proteins, stress-related proteins, transport and structural proteins. Metabolic and structural proteins were generally observed to increase in abundance post mortem and many likely represent the accumulation of the degradation products of proteolytic enzyme activity. In contrast, stress-related proteins broadly decreased in abundance across the ageing period. Stress response proteins have protective roles in maintaining cellular integrity and a decline in their abundance over time may correlate with a reduction in cellular integrity and the onset of meat ageing. Since cellular conditions alter with muscle ageing, changes in solubility may also contribute to observed abundance profiles.ConclusionsMuscle exudate provided valuable information about the pathways and processes underlying the post mortem ageing period, highlighting the importance of post mortem modification of proteins and their interaction for the development of meat quality traits.

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Genomics of Fruit Quality and Disorders

Cited by 2 publications

References 147 publications

Functional analysis of muscle gene expression profiles associated with tenderness and intramuscular fat content in pork

Functional analysis of muscle gene expression profiles associated with tenderness and intramuscular fat content in pork

Monitoring post mortem changes in porcine muscle through 2-D DIGE proteome analysis of Longissimus muscle exudate

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