Intramuscular variations of proteome and muscle fiber type distribution in semimembranosus and semitendinosus muscles associated with pork quality. (1st April 2018)

• Record Type: Journal Article
• Authors: Kim, Gap-Don; Yang, Han-Sul; Jeong, Jin-Yeon
• Is Part Of: Food chemistry. Volume 244(2018)
• Page Start: 143
• Page End: 152
• Publication Date: 2018-04-01
• Subjects: Muscle proteome -- Muscle fiber composition -- Pork quality -- Semimembranosus -- Semitendinosus; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2017.10.046
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Metabolic enzymes are coupled with muscle fiber type distribution. Structural and metabolic proteins were distinguishable between dark and light portions. Oxidative fiber type-specific proteome is closely related to dark color and high pH of meat. Glycolytic metabolic enzymes are related to high lightness, drip loss, and WBSF. Abstract: Proteome analysis was performed to understand intramuscular variations in muscle fiber distribution in semimembranosus (SM) and semitendinosus (ST) muscles associated with pork quality. Fifteen SM and ST muscles were separated into dark and light portions. The relative area of oxidative fiber was higher ( P < .0001) in dark portion than that in light portion, while glycolytic fiber types were distributed primarily ( P < .01) in light portions regardless of muscle types. Myosin-1, myosin-4, troponin complex (fast), myosin light chains, and metabolic enzymes responsible for fast-twitch glycolytic types were overexpressed in light portions ( P < .05). However, myosin-2, myosin-7, myoglobin, and mitochondrial oxidative metabolic enzymes were closely related to slow-twitch oxidative fibers. These resulted in high pH, redness, and tenderness but low lightness and drip loss of pork quality. In conclusion, differentially expressed muscle proteins are associated with fiber type (oxidative vs. glycolytic) distribution, resulting in intramuscular variations of pork quality.