A new insight into meat toughness of callipyge lamb loins - The relevance of anti-apoptotic systems to decreased proteolysis. (June 2018)
- Record Type:
- Journal Article
- Title:
- A new insight into meat toughness of callipyge lamb loins - The relevance of anti-apoptotic systems to decreased proteolysis. (June 2018)
- Main Title:
- A new insight into meat toughness of callipyge lamb loins - The relevance of anti-apoptotic systems to decreased proteolysis
- Authors:
- Cramer, Traci
Penick, Moriah L.
Waddell, Jolena N.
Bidwell, Chris A.
Kim, Yuan H. Brad - Abstract:
- Abstract: The objective of this study was to determine associations of small heat shock proteins (sHSPs) in tenderness development of loins from callipyge and normal genotype lambs. Loins ( M. longissimus lumborum ) from sixteen lambs across four genotypes were collected throughout 9 days of postmortem aging. The loins from callipyge lambs had more intact desmin and troponin T throughout aging periods, as well as less μ-calpain autolysis and more calpastatin compared to loins from other genotypes ( P < 0.05). Delayed onset of apoptosis was found in the callipyge loins indicated by less cytochrome c and more inactive procaspase-3 compared to normal lamb loins ( P < 0.05). Less degraded HSP27 was also consistently found in the callipyge loins compared with loins from normal lambs ( P < 0.001). The results found up-regulation of anti-apoptotic activities coincided with toughness in callipyge loins, which suggest apoptosis is likely involved in postmortem proteolysis and subsequent meat tenderization. Highlights: Relevance of heat shock proteins (HSP) in callipyge (CLPG) toughness was determined. CLPG loin had less myofibrillar proteolysis and greater toughness than normal loins. CLPG loin had less μ-calpain autolysis and more calpastatin than normal loins. Delayed onset of apoptosis was found in CLPG loins during aging. CLPG loins had less cytochrome c, caspase 3 and degraded HSP27 than normal loins.
- Is Part Of:
- Meat science. Volume 140(2018)
- Journal:
- Meat science
- Issue:
- Volume 140(2018)
- Issue Display:
- Volume 140, Issue 2018 (2018)
- Year:
- 2018
- Volume:
- 140
- Issue:
- 2018
- Issue Sort Value:
- 2018-0140-2018-0000
- Page Start:
- 66
- Page End:
- 71
- Publication Date:
- 2018-06
- Subjects:
- Heat shock protein 27 -- Callipyge -- Apoptosis -- Meat tenderization -- Postmortem proteolysis
Meat -- Periodicals
Meat industry and trade -- Periodicals
Viande -- Périodiques
Viande -- Industrie -- Périodiques
Meat
Meat industry and trade
Periodicals
641.36 - Journal URLs:
- http://www.sciencedirect.com/science/journal/03091740 ↗
http://www.elsevier.com/journals ↗ - DOI:
- 10.1016/j.meatsci.2018.03.002 ↗
- Languages:
- English
- ISSNs:
- 0309-1740
- Deposit Type:
- Legaldeposit
- View Content:
- Available online (eLD content is only available in our Reading Rooms) ↗
- Physical Locations:
- British Library DSC - 5413.796500
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- 6214.xml