Postmortem proteome degradation profiles of longissimus muscle in Yorkshire and Duroc pigs and their relationship with pork quality traits

Invited review: Measurable biomarkers linked to meat quality from different pig production systems

“…RNA, proteins, metabolites) or may consist of a profile of several molecules te Pas and Hoekman, 2012;Picard et al, 2015). Frequently, the level of the biomarker is associated with quantitative aspects of the trait (Wilson and De la Vega, 2005;te Pas et al, 2010).…”

“…This is of importance because the samples were taken after hanging the carcasses overnight, and previous results have shown differences between proteins in post-mortem protein degradation profiles and therefore a potential influence of sampling time on proteomic profile (te Pas et al, 2009). Statistical association studies revealed biomarkers for a number of traits, including drip loss, ultimate pH, colour, and fatness traits.…”

Food Proteomics: Mapping Modifications

“…The application of proteomics to following post-mortem changes in porcine muscles has also been of interest. Using a proteomic approach, te Pas et al (2009) identified several proteins associated with drip loss and shear force in Yorkshire and Duroc pigs but none for cooking loss. In a study of post-mortem changes in longissimus dorsi muscles in pigs, Choi et al (2010) used a 2-DE approach to show that muscles exhibiting a higher degree of protein denaturation not only displayed lower muscle pH, paler surfaces, and higher degrees of fluid loss of exudation, but were also characterised by myofibrillar and metabolic protein degradation.…”

Efeito da adição de ractopamina e da imunocastração na carne <i>in natura</i> de suínos

“…A parte metabólica do proteoma do músculo no momento do abate influencia os processos fisiológicos post mortem (TE PAS et al, 2009). A degradação das proteínas estruturais do músculo tem sido mostrada como importante para a maciez da carne, mas também aumenta a perda por gotejamento (MELODY et al, 2004).…”

“…As características de qualidade de carne são fortemente influenciados pela fisiologia no post mortem, que é dependente da composição muscular. A parte metabólica do proteoma do músculo no momento do abate influencia os processos fisiológicos post mortem (BECKER et al, 1989;TARRANT, 1989;KEANE;ALLEN, 1998;OKSBJERG, 2009;TE PAS et al, 2009;TE PAS et al, 2011a, b).…”