Advanced SearchSearch Tips
Identification of Muscle Proteins Related to Objective Meat Quality in Korean Native Black Pig
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Identification of Muscle Proteins Related to Objective Meat Quality in Korean Native Black Pig
Hwang, I.H.; Park, B.Y.; Cho, S.H.; Kim, J.H.; Choi, Y.S.; Lee, J.M.;
  PDF(new window)
This study examined the effects of pre-slaughter fasting, chasing stress and chiller ageing on objective meat quality, and their relations to the proteome profile of longissimus muscle using 20 male Korean native black pigs. Treatments were composed of two levels of pre-slaughter feed withdrawal, two levels of pre-slaughter stress and four chiller ageing times. A 15 min chasing stress immediately prior to slaughter significantly (p<0.05) decreased detectable levels of -calpain activity during rigor development and chiller ageing, but did not have any direct effect on objective meat quality. On the other hand, pigs fed until the morning of slaughter resulted in significantly (p<0.05) higher hunter L* value and cooking loss than those which received an 18 h feed withdrawal prior to slaughter. Cooking loss and hunter L* value were constant during 7 d of chiller ageing, followed by significant increases at 14 d. The fed animals showed a significantly (p<0.05) higher hunter a* value at both 3 and 7 d, while the other group maintained a stable redness for 7 d. WB-shear force was not affected by the pre-slaughter treatments, but had significant (p<0.05) linear reduction from 1 to 7 d. A gelbased proteome analysis was performed on selected animals for low and high hunter L* values at 1 d. Ten and five spots had greater than two-fold spot densities for the low and high hunter L* groups, respectively. The ten spots included chain A, deoxyribounclease I complex with actin, heat shock protein 27 kDa, a protein similar to cardiac release channel, and myosin heavy chain, while the five spots included chain A aldehyde dehydrogenase, glycerol-3 phosphate dehydrogenase, and hemoglobin alpha chain. In general, feeding until the morning of slaughter resulted in more desirable meat color, but appeared to reduce palatability due to increased cooking loss. Proteome analysis demonstrated that various proteins were concomitantly involved in the determination of final meat color. The most noticeable observation in the current study was that various isoforms for a particular protein differed in degradation and/or expression rate depending on meat quality.
Proteolysis;Proteome Analysis;Skeletal Muscle;
 Cited by
Evidence of Significant Effects of Stunning and Chilling Methods on PSE Incidences,;;;;;;;;;;;

아세아태평양축산학회지, 2007. vol.20. 2, pp.257-262 crossref(new window)
Effects of Dietary Energy Intake Levels on Growth Performance and Body Composition of Finishing Barrows and Gilts,;;;;;;;

아세아태평양축산학회지, 2008. vol.21. 10, pp.1516-1521 crossref(new window)
Transcriptional Alteration of p53 Related Processes As a Key Factor for Skeletal Muscle Characteristics in Sus scrofa,;;;;;;;;

Molecules and Cells, 2009. vol.28. 6, pp.565-573 crossref(new window)
Detection of Mendelian and Parent-of-origin Quantitative Trait Loci for Meat Quality in a Cross between Korean Native Pig and Landrace,;;;;;;;

아세아태평양축산학회지, 2011. vol.24. 12, pp.1644-1650 crossref(new window)
A Challenging Study to Identify Target Proteins by a Proteomics Approach and Their Validation by Raising Polyclonal Antibody,;;;;

한국축산식품학회지, 2011. vol.31. 4, pp.506-512 crossref(new window)
A Whole Genome Association Study on Meat Quality Traits Using High Density SNP Chips in a Cross between Korean Native Pig and Landrace,;;;;;;;;

아세아태평양축산학회지, 2012. vol.25. 11, pp.1529-1539 crossref(new window)
Effects of Gas Composition in the Modified Atmosphere Packaging on the Shelf-life of Longissimus dorsi of Korean Native Black Pigs-Duroc Crossbred during Refrigerated Storage,;;;;;;;

아세아태평양축산학회지, 2014. vol.27. 8, pp.1157-1163 crossref(new window)
Effects of Crossbreeding and Gender on the Carcass Traits and Meat Quality of Korean Native Black Pig and Duroc Crossbred,;;;;;

아세아태평양축산학회지, 2014. vol.27. 7, pp.1019-1025 crossref(new window)
Physicochemical Characteristics and Fatty Acid Composition of the Meat from Korean Native Black Pig with Different Slaughter Weight, Preventive Nutrition and Food Science, 2008, 13, 1, 23  crossref(new windwow)
Transcriptional alteration of p53 related processes as a key factor for skeletal muscle characteristics in Sus scrofa, Molecules and Cells, 2009, 28, 6, 565  crossref(new windwow)
Gene expression in Large White or Duroc-sired female and castrated male pigs and relationships with pork quality, Animal Genetics, 2009, 40, 6, 852  crossref(new windwow)
Effects of Crossbreeding and Gender on the Carcass Traits and Meat Quality of Korean Native Black Pig and Duroc Crossbred, Asian-Australasian Journal of Animal Sciences, 2014, 27, 7, 1019  crossref(new windwow)
Effects of Gas Composition in the Modified Atmosphere Packaging on the Shelf-life of <i>Longissimus dorsi</i> of Korean Native Black Pigs-Duroc Crossbred during Refrigerated Storage, Asian-Australasian Journal of Animal Sciences, 2014, 27, 8, 1157  crossref(new windwow)
Detecting selection signatures between Duroc and Duroc synthetic pig populations using high-density SNP chip, Animal Genetics, 2017, 48, 4, 473  crossref(new windwow)
Bendall, J. R. and H. J. Swatland. 1988. A review of the relationships of pH with physical aspects of pork quality. Meat Sci. 24:85-126.

Bertram, H. C., A. Schafer, K. Rosenvold and H. J. Andersen. 2004. Physical changes of significance of early post mortem water distribution in porcine M. longissimus. Meat Sci. 66:915-924.

Brown, S. N., P. D. Warriss, G. R. Nute, J. E. Edwards and T. G. Knowles. 1998. Meat quality in pigs subjected to minimal preslaughter stress. Meat Sci. 49:257-265.

Claeys, E., S. De Smet, D. Demeyer, R. Geers and N. Buys. 2001. Effect of rate of pH decline on muscle enzyme activities in two pig lines. Meat Sci. 57:257-263.

Cross, H. R., R. L. West and T. R. Dutson. 1981. Comparison of methods for measuring sarcomere length in beef semitendinosus muscle. Meat Sci. 5:261-266.

Depreux, F. F. S., A. L. Grant and D. E. Gerrard. 2002. Influence of halothane genotype and body-weight on myosin heavy chain composition in pig muscle as related to meat quality. Live. Prod. Sci. 73:265-273.

Eikelenboom, G., A. H. Bolink and W. Sybesma. 1991. Effects of feed withdrawal before delivery on pork quality and carcass yield. Meat Sci. 29:25-30.

Enfalt, A-C., K. Lundstrom and U. Engstrand. 1993. Early Post Mortem pH decrease in porcine M. longissimus dorsi of PSE, Normal and DFD quality. Meat Sci. 34:131-143.

Gygi, S. P., G. L. Corthals, Y. Zhang, R. Rochon and R. Aebersold. 2000. Evaluation of two-dimensional gel electrophoresis based proteome analysis technology. PNAS. 97:9390-9395.

Henckel, P., A. H. Karlsson, N. Oksbjerg and J. S. Petersen. 2000. Control of post mortem pH decrease in pig muscle: experimental design and testing of animal models. Meat Sci. 55:131-138.

Henckel, P., A. H. Karlsson, M. T. Jensen, N. Oksbjerg and J. S. Petersen. 2002. Metabolic conditions in Porcine longissimus muscle immediately pre-slaughter and its influence on pre- and post mortem energy metabolism. Meat Sci. 62:145-155.

Hwang, I. H. and J. M. Thompson. 2001a. The interaction between pH and temperature decline early postmortem on the calpain system and objective tenderness in electrically stimulated beef longissimus dorsi muscle. Meat Sci. 58:167-174.

Hwang, I. H. and J. M. Thompson. 2001b. The effect of time and type of electrical stimulation on the calpain system and meat tenderness in beef longissimus dorsi muscle. Meat Sci. 58:134-144.

Hwang, I. H., B. Y. Park, J. H. Kim, S. H. Cho and J. M. Lee. 2004a. Assessment of postmortem proteolysis by gel-based proteome analysis and its relation to meat quality traits in pig longissimus. Meat Sci. (in press).

Hwang, I. H., C. E. Devine and D. L. Hopkins. 2003. The biochemical and physical effects of electrical stimulation on beef and sheep meat tenderness. Meat Sci. 65:677-691.

Hwang, I. H., B. Y. Park, S. H. Cho and J.M. Lee. 2004b. Cause of muscle shortening, proteolysis and WB-shear force in beef longissimus and semitendinosus. Meat Sci. 68:497-505.

Hwang, I. H., B. Y. Park, S. H. Cho, M. J. Kim and J. M. Lee. 2004c. Effects of pre-slaughter fasting and chiller ageing on objective meat quality in longissimus dorsi, bicepts femoris, and triceps brachii muscles of Korean native black pigs. J. Anim. Sci and Techno. (Kor.). 46:405-414.

Hwang, I. H. 2004. Application of gel-based proteome analysis techniques to studying post-mortem proteolysis in meat. Asian-Aust. J. Anim. Sci. (in press).

Hwang, I. H. and J. M. Thompson. 2003. Effects of pH early postmortem on meat quality in beef longissimus. Asian-Aust. J. Anim. Sci. 16:1218-1223.

Jin, S. K., C. W. Kim, Y. M. Song, W. H. Jang. Y. B. Kim, J. S. Yeo, J. W. Kim and K. H. Kang. 2001. Physicochemical characteristics of longissimus muscle between the Korean native pig and landrace. Kor. J. Food Sci. Anim. Reso. 21:142-148.

Juncher, D., B. Ronn, E. Mortensen, P. Henckel, A. Karlsson, L. Skibsted and G. Bertelsen. 2001. Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of pork. Meat Sci. 58:347-357.

Kim, B. K., S. S. Kang and Y. J. Kim. 2001b. Effects of dietary oriental medicine refuse and mugwort powder on physicochemical properties of Korean native pork. Kor. J. Food Sci. Ani. Resour. 21:208-214.

Kim, C. W., J. S. Yeo, K. K. Cho, S. K. Jin, M. G. Oh, J. K. Park, E. J. Kwon, Y. G. Hong, G. H. Kim, B. K. Lee, D. H. Park, J. W. Kim and G. H. Lee. 2001a. Analysis of species-specific genetic marker and its relationship with meat quality in Korean native pig (KNP). Kor. J. Anim. Sci. and Tech. 43:789-802.

Koohmaraie, M. 1996. Biochemical factors regulating the toughening and tenderization processes of meat. Meat Sci. 43(Suppl S):S193-S 201.

Korean Department of Agriculture and Forestry. 2003. Major statistics trend in Agriculture Products. Korean Department of Agriculture, Seoul, Korea.

Lametsch, R. and E. Bendixen. 2001. Proteome analysis applied to meat science: Characterizing postmortem changes in porcine muscle. J. Agri. Food Chem. 49:4531-4537.

Lametsch, R., A. Karlsson, K. Rosenvold, H. J. Andersen, P. Roepstorff and E. Bendixen. 2003. Postmortem proteome changes of porcine muscle related to tenderness. J. Agri. Food Chem. 51:6992-6997.

Park, B. Y., S. H. Cho, J. H. Kim, J. N. An, I. H. Hwang, S. J. Lee, J. M. Lee and S. G. Yoon. 2002. Critical control points linked to PSE incidence in Korea packing plant. In: 48th Int. Cong. Meat Sci. Tech. Rome, Italy, pp. 274-275.

Pearson, A. M. and T. R. Dutson. 1985. Scientific basis for electrical stimulation. In: (Ed. D. H. Pearson and T. R. Dutson), Advances in meat research - Electrical stimulation (Vol 1) (pp. 185-218). West-port CT: AVI Publishing Company.

Pennington, S. R. and M. J. Dunn. 2001. Proteomics from protein sequence to function. Springer-Verlag, New York, USA.

Rees, M. P., G. R. Trout and R. D. Warner. 2003. The influence of the rate of pH decline on the rate of ageing for pork. I: interaction with method of suspension. Meat Sci. 65:791-804.

Rosenvold, K. and H. J. Andersen. 2003. Factors of significance for pork quality-a review. Meat Sci. 69:219-237.

Rosenvold, K., H. N. Lærke, S. K. Jensen, A. H. Karlsson, M. K. Lundstra and H. J. Andersen. 2002. Manipulation of critical quality indicators and attributes in pork through vitamin E supplementation level, muscle glycogen reducing finishing feeding and pre-slaughter stress. Meat Sci. 62:485-896.

SAS. 1997. Applied statistics and the SAS programming language. SAS Institute INC, Cary, NC, USA.

Stoier, S., M. D. Aaslyng, E. V. Olsen and P. Henckel. 2001. The effect of stress during lairage and stunning on muscle metabolism and drip loss in Danish pork, Meat Sci. 59:127-131.

van der Wal, P. G., B. Engel and H.G. M. Reimert. 1999. The effect of stress, applied immediately before stunning, on pork quality. Meat Sci. 53:101-106.

van Laack, R. L. J. M., S. G. Stevens and K. J. Stalder. 2001. The influence of ultimate pH and intramuscular fat content on pork tenderness and tenderization. J. Anim. Sci. 79:392-397.

Veiseth, E., S. D. Shackelford, T. L. Wheeler and M. Koohmaraie. 2001. Effect of postmortem storage on $\mu$-calpain and mcalpain in ovine skeletal muscle. J. Anim. Sci. 2001. 79:1502-1508.

Watanabe, A., C. C. Daly and C. E. Devine. 1996. The effects of the ultimate pH of meat on tenderness changes during ageing. Meat Sci. 42:67-78.

Westermeier, R. and T. Naven. 2002. Proteomics in Practice-A laboratory Manual of Proteome Analysis. Wiley-VCH Verlag- GmbH, Weinheim, Germany.

Wheeler, T. L., S. D. Shackelford and M. Koohmaraie. 2000. Relationship of beef longissimus tenderness classes to tenderness of gluteus medius, semimembranosus, and biceps femoris. J. Anim. Sci. 78:2856-2861.

Wittmann, W., P. Ecolan, P. Levasseur and X. Fernandez. 1994. Fasting-induced glycogen depletion in different fibre types of red and white pig muscles-relationship with ultimate pH. J. Sci. Food Agri. 66:257-266.

Wittmann, W., P. Ecolan, P. Levasseur and X. Fernandez. 1994. Fasting-induced glycogen depletion in different fibre types of red and white pig muscles-relationship with ultimate pH. J. Sci. Food Agri. 66:257-266.

Yan, J. X., R. A. Harry, R. Wait, S. Y. Welson, P. W. Emery, V. R. Preedy and M. J. Dunn. 2001. Separation and identification of rate skeletal muscle proteins using two-dimensional gel electrophoresis and mass spectrometry. Proteomics 1:424-434.