Transcriptome-based analysis of early post-mortem formation of pale, soft, and exudative (PSE) pork. (December 2022)

• Record Type: Journal Article
• Authors: Zequan, Xu; Yonggang, Shao; Heng, Xu; Yaodong, Wang; Xin, Ma; Dan, Liu; Li, Zhang; Tingting, Du; Zirong, Wang
• Is Part Of: Meat science. Volume 194(2022)
• Publication Date: 2022-12
• Subjects: Longissimus lumborum -- Pre-slaughter stress -- RNA-sequencing -- Meat pH; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2022.108962
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: Pale, soft, and exudative (PSE) meat can cause consumer dissatisfaction and economic losses. This study determined meat quality, glycolytic enzyme activity, and differential gene expression in the longissimus lumborum (LL) and semimembranosus (SM) of normal and PSE pork carcasses. The SM did not result in PSE meat. Hexokinase, lactate dehydrogenase, and pyruvate kinase activities were lower in the SM of PSE carcasses than in the normal carcasses. Functional enrichment analysis revealed that immune, inflammatory, and muscle fibre genes were significantly enriched in PSE pork. More specifically, PPP1R3G and MSS51 may be key genes regulating pork quality in the SM. Meanwhile, the differential expression of PLVAB, ADIPOQ, LEP, MYH4, MYH7, MYL3, MYL6B, FOS, ATF3, and HSPA6 may induce PSE formation in the LL. These results may provide insights into PSE pork formation mechanisms and reveal candidate genes for improving meat quality after validation.