| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5792224 | Meat Science | 2013 | 6 Pages |
Expression of water soluble proteins of fresh pork Longissimus thoracis from 4 pure breed pigs (Duroc, Large White, Landrace, and Piétrain) was studied to identify candidate protein markers for meat quality. Surface-enhanced laser desorption/ionisation time-of-flight mass spectrometry (SELDI-TOF-MS) was used to obtain the soluble protein profiles of Longissimus thoracis muscles. The pure breeds showed differences among the studied meat quality traits (pHu, drip loss, androstenone, marbling, intramuscular fat, texture, and moisture), but no significant differences were detected in sensory analysis. Associations between protein peaks obtained with SELDI-TOF-MS and meat quality traits, mainly water holding capacity, texture and skatole were observed. Of these peaks, a total of 10 peaks from CM10 array and 6 peaks from Q10 array were candidate soluble protein markers for pork loin quality. The developed models explained a limited proportion of the variability, however they point out interesting relationships between protein expression and meat quality.
⺠Evaluation of potential protein biomarkers to predict the quality of pork meat ⺠Only some differences were detected on quality traits among breeds. ⺠No differences on sensory properties were observed among breeds. ⺠Candidate protein biomarkers for meat quality were identified. ⺠Further validation and identification of these protein biomarkers are needed.
