Small heat shock protein degradation could be an indicator of the extent of myofibrillar protein degradation
The objective of the present study was to evaluate the relationship between small heat shock proteins (sHSP) degradation and tenderness development of beef loins at different ultimate pH (pHu). A total of twelve loins (M. longissimus dorsi) from steers were obtained at 1day post mortem. Shear force...
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| Veröffentlicht in: | Meat science 2014-06, Vol.97 (2), p.220-222 |
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| creator | Balan, Prabhu Kim, Yuan H. Brad Blijenburg, Rosanne |
| description | The objective of the present study was to evaluate the relationship between small heat shock proteins (sHSP) degradation and tenderness development of beef loins at different ultimate pH (pHu). A total of twelve loins (M. longissimus dorsi) from steers were obtained at 1day post mortem. Shear force and proteolysis of each loin were analyzed at 1 and 28days post mortem. The loins at intermediate pHu (5.8 to 6.0) showed more variation in tenderness compared to the loins at low pHu (10kgF) at 28days. The intact sHSP20 was more pronounced (P |
| doi_str_mv | 10.1016/j.meatsci.2014.01.019 |
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•sHSP degradation and tenderness of beef loins at different pHu was evaluated.•The loins at intermediate pHu showed more variation in tenderness at 28 days.•The intact sHSP20 was more pronounced in the intermediate pHu loin.•High correlations between sHSP and myofibrillar protein degradations were observed.•Extent of sHSP degradation could be an indicator of myofibrillar protein degradation.</description><identifier>ISSN: 0309-1740</identifier><identifier>EISSN: 1873-4138</identifier><identifier>DOI: 10.1016/j.meatsci.2014.01.019</identifier><identifier>PMID: 24583331</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Animals ; Beef ; Cattle ; Desmin - chemistry ; Heat-Shock Proteins, Small - chemistry ; Hydrogen-Ion Concentration ; Male ; Meat - analysis ; Muscle Proteins - chemistry ; Muscle, Skeletal - chemistry ; Myofibrils - chemistry ; Proteolysis ; Small heat shock proteins ; Stress, Mechanical ; Tenderness</subject><ispartof>Meat science, 2014-06, Vol.97 (2), p.220-222</ispartof><rights>2014 Elsevier Ltd</rights><rights>Copyright © 2014 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c365t-a9695a052e8d6419744b19bb6b799841b4aa67e53937295cd8f5b2e73abc5b7b3</citedby><cites>FETCH-LOGICAL-c365t-a9695a052e8d6419744b19bb6b799841b4aa67e53937295cd8f5b2e73abc5b7b3</cites><orcidid>0000-0003-0540-1471</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.meatsci.2014.01.019$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/24583331$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Balan, Prabhu</creatorcontrib><creatorcontrib>Kim, Yuan H. Brad</creatorcontrib><creatorcontrib>Blijenburg, Rosanne</creatorcontrib><title>Small heat shock protein degradation could be an indicator of the extent of myofibrillar protein degradation</title><title>Meat science</title><addtitle>Meat Sci</addtitle><description>The objective of the present study was to evaluate the relationship between small heat shock proteins (sHSP) degradation and tenderness development of beef loins at different ultimate pH (pHu). A total of twelve loins (M. longissimus dorsi) from steers were obtained at 1day post mortem. Shear force and proteolysis of each loin were analyzed at 1 and 28days post mortem. The loins at intermediate pHu (5.8 to 6.0) showed more variation in tenderness compared to the loins at low pHu (<5.8), where few samples were still tough (>10kgF) at 28days. The intact sHSP20 was more pronounced (P<0.05) in the intermediate pHu loin compared to the low pHu counterpart. Further, high correlations between the degradation of both sHSP and myofibrillar proteins were observed (e.g. r=0.94; degraded sHSP27 and degraded desmin). The result of this study suggests that the extent of sHSP degradation could be an indicator of myofibrillar protein degradation and tenderness.
•sHSP degradation and tenderness of beef loins at different pHu was evaluated.•The loins at intermediate pHu showed more variation in tenderness at 28 days.•The intact sHSP20 was more pronounced in the intermediate pHu loin.•High correlations between sHSP and myofibrillar protein degradations were observed.•Extent of sHSP degradation could be an indicator of myofibrillar protein degradation.</description><subject>Animals</subject><subject>Beef</subject><subject>Cattle</subject><subject>Desmin - chemistry</subject><subject>Heat-Shock Proteins, Small - chemistry</subject><subject>Hydrogen-Ion Concentration</subject><subject>Male</subject><subject>Meat - analysis</subject><subject>Muscle Proteins - chemistry</subject><subject>Muscle, Skeletal - chemistry</subject><subject>Myofibrils - chemistry</subject><subject>Proteolysis</subject><subject>Small heat shock proteins</subject><subject>Stress, Mechanical</subject><subject>Tenderness</subject><issn>0309-1740</issn><issn>1873-4138</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2014</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFUEuLFDEQDqK44-pPUHL00mOqk3QnJ5HFXYUFD-6eQx7VTsbuzppkxP33ZpjRkyAUFAXfqz5CXgPbAoPh3X67oK3Fx23PQGwZtNFPyAbUyDsBXD0lG8aZ7mAU7IK8KGXPGAPeq-fkohdScc5hQ-avi51numtatOyS_04fcqoYVxrwW7bB1phW6tNhDtQhtSuNa4je1pRpmmjdIcVfFdd6vJbHNEWX4zzb_C-dl-TZZOeCr877ktxff7y7-tTdfrn5fPXhtvN8kLWzetDSMtmjCoMAPQrhQDs3uFFrJcAJa4cRJdd87LX0QU3S9Thy67x0o-OX5O1Jt2X4ccBSzRKLxxZrxXQoBiSA6kEp0aDyBPU5lZJxMg85LjY_GmDmWLTZm3PR5li0YdBGN96bs8XBLRj-sv402wDvTwBsj_6MmE2TwNVjiBl9NSHF_1j8BtmPksE</recordid><startdate>20140601</startdate><enddate>20140601</enddate><creator>Balan, Prabhu</creator><creator>Kim, Yuan H. Brad</creator><creator>Blijenburg, Rosanne</creator><general>Elsevier Ltd</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0003-0540-1471</orcidid></search><sort><creationdate>20140601</creationdate><title>Small heat shock protein degradation could be an indicator of the extent of myofibrillar protein degradation</title><author>Balan, Prabhu ; Kim, Yuan H. Brad ; Blijenburg, Rosanne</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c365t-a9695a052e8d6419744b19bb6b799841b4aa67e53937295cd8f5b2e73abc5b7b3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2014</creationdate><topic>Animals</topic><topic>Beef</topic><topic>Cattle</topic><topic>Desmin - chemistry</topic><topic>Heat-Shock Proteins, Small - chemistry</topic><topic>Hydrogen-Ion Concentration</topic><topic>Male</topic><topic>Meat - analysis</topic><topic>Muscle Proteins - chemistry</topic><topic>Muscle, Skeletal - chemistry</topic><topic>Myofibrils - chemistry</topic><topic>Proteolysis</topic><topic>Small heat shock proteins</topic><topic>Stress, Mechanical</topic><topic>Tenderness</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Balan, Prabhu</creatorcontrib><creatorcontrib>Kim, Yuan H. Brad</creatorcontrib><creatorcontrib>Blijenburg, Rosanne</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Meat science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Balan, Prabhu</au><au>Kim, Yuan H. Brad</au><au>Blijenburg, Rosanne</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Small heat shock protein degradation could be an indicator of the extent of myofibrillar protein degradation</atitle><jtitle>Meat science</jtitle><addtitle>Meat Sci</addtitle><date>2014-06-01</date><risdate>2014</risdate><volume>97</volume><issue>2</issue><spage>220</spage><epage>222</epage><pages>220-222</pages><issn>0309-1740</issn><eissn>1873-4138</eissn><abstract>The objective of the present study was to evaluate the relationship between small heat shock proteins (sHSP) degradation and tenderness development of beef loins at different ultimate pH (pHu). A total of twelve loins (M. longissimus dorsi) from steers were obtained at 1day post mortem. Shear force and proteolysis of each loin were analyzed at 1 and 28days post mortem. The loins at intermediate pHu (5.8 to 6.0) showed more variation in tenderness compared to the loins at low pHu (<5.8), where few samples were still tough (>10kgF) at 28days. The intact sHSP20 was more pronounced (P<0.05) in the intermediate pHu loin compared to the low pHu counterpart. Further, high correlations between the degradation of both sHSP and myofibrillar proteins were observed (e.g. r=0.94; degraded sHSP27 and degraded desmin). The result of this study suggests that the extent of sHSP degradation could be an indicator of myofibrillar protein degradation and tenderness.
•sHSP degradation and tenderness of beef loins at different pHu was evaluated.•The loins at intermediate pHu showed more variation in tenderness at 28 days.•The intact sHSP20 was more pronounced in the intermediate pHu loin.•High correlations between sHSP and myofibrillar protein degradations were observed.•Extent of sHSP degradation could be an indicator of myofibrillar protein degradation.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>24583331</pmid><doi>10.1016/j.meatsci.2014.01.019</doi><tpages>3</tpages><orcidid>https://orcid.org/0000-0003-0540-1471</orcidid></addata></record> |
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| ispartof | Meat science, 2014-06, Vol.97 (2), p.220-222 |
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| language | eng |
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| source | MEDLINE; Elsevier ScienceDirect Journals Complete |
| subjects | Animals Beef Cattle Desmin - chemistry Heat-Shock Proteins, Small - chemistry Hydrogen-Ion Concentration Male Meat - analysis Muscle Proteins - chemistry Muscle, Skeletal - chemistry Myofibrils - chemistry Proteolysis Small heat shock proteins Stress, Mechanical Tenderness |
| title | Small heat shock protein degradation could be an indicator of the extent of myofibrillar protein degradation |
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