Monitoring post mortem changes in porcine muscle through 2-D DIGE proteome analysis of Longissimus muscle exudate

Monitoring post mortem changes in porcine muscle through 2-D DIGE proteome analysis of Longissimus muscle exudate

Meat quality is a complex trait influenced by a range of factors with post mortem biochemical processes highly influential in defining ultimate quality. High resolution two-dimensional DIfference Gel Electrophoresis (2-D DIGE) and Western blot were applied to study the influence of post mortem meat...

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Veröffentlicht in:Proteome science 2013-03, Vol.11 (1), p.9-9, Article 9
Hauptverfasser: Di Luca, Alessio, Elia, Giuliano, Mullen, Anne Maria, Hamill, Ruth M
Format: Artikel
Sprache:eng
Schlagworte:
Aging
Analysis
Animals
Biological products
Biomedical research
Calpain
Enzymes
Hogs
Mass spectrometry
Meat quality
Pork
Principal components analysis
Proteins
Proteomics
Software
Statistical analysis
Studies
Synthesis
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Zusammenfassung:Meat quality is a complex trait influenced by a range of factors with post mortem biochemical processes highly influential in defining ultimate quality. High resolution two-dimensional DIfference Gel Electrophoresis (2-D DIGE) and Western blot were applied to study the influence of post mortem meat ageing on the proteome of pork muscle. Exudate collected from the muscle following centrifugation was analysed at three timepoints representing a seven day meat ageing period. The intensity of 136 spots varied significantly (p 
ISSN:1477-5956
1477-5956
DOI:10.1186/1477-5956-11-9