<abstract xmlns="http://www.w3.org/1999/xhtml">This study evaluated myosin heavy chain composition and the effect of aging time (45 min, 24 h, 96 h and 168 h) on meat quality parameters and dystrophin and integrin degradation pattern in <italic>longissimus thoracis</italic> and <italic>psoas major</italic> muscles of 24 Polish Landrace fatteners slaughtered at 100 kg body weight. It was found that <italic>m. longissimus thoracis</italic> had a greater percentage of MyHC-IIB (P≤0.05) and a significantly lower percentage of type I and IIA/IIX (P≤0.05) compared with the <italic>m. psoas major</italic>. Moreover, <italic>psoas major</italic> muscle had significantly higher (P≤0.05) pH45, pH24 and lower drip loss values for 45 min to 24 h, 45 min to 96 h and 45 min to 168 h than <italic>m. longissimus thoracis</italic>. Muscle type also had a significant effect on the rate of dystrophin and integrin degradation postmortem, which were significantly (P≤0.05) more rapidly degraded in the <italic>m. longissimus thoracis</italic> compared to the <italic>m. psoas major</italic>. It is concluded from the obtained results that the muscles with a greater percentage of MyHC-IIB show lower pH values, which translates into more rapid rate of integrin and dystrophin degradation. Ultimately, this may contribute to higher drip loss values during refrigerated storage.</abstract>

This study evaluated myosin heavy chain composition and the effect of aging time (45 min, 24 h, 96 h and 168 h) on meat quality parameters and dystrophin and integrin degradation pattern in longissimus thoracis and psoas major muscles of 24 Polish Landrace fatteners slaughtered at 100 kg body weight. It was found that m. longissimus thoracis had a greater percentage of MyHC-IIB (P≤0.05) and a significantly lower percentage of type I and IIA/IIX (P≤0.05) compared with the m. psoas major. Moreover, psoas major muscle had significantly higher (P≤0.05) pH45, pH24 and lower drip loss values for 45 min to 24 h, 45 min to 96 h and 45 min to 168 h than m. longissimus thoracis. Muscle type also had a significant effect on the rate of dystrophin and integrin degradation postmortem, which were significantly (P≤0.05) more rapidly degraded in the m. longissimus thoracis compared to the m. psoas major. It is concluded from the obtained results that the muscles with a greater percentage of MyHC-IIB show lower pH values, which translates into more rapid rate of integrin and dystrophin degradation. Ultimately, this may contribute to higher drip loss values during refrigerated storage.

Myosin Heavy Chain Composition, Rate of Dystrophin and Integrin Degradation and Meat Quality of Pig <italic>Longissimus thoracis</italic> and <italic>psoas major</italic> Muscles During Postmortem Aging

Department of Animal Genetics, Breeding and Ethology

Annals of Animal Science

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Myosin Heavy Chain Composition, Rate of Dystrophin and Integrin Degradation and Meat Quality of Pig  and  Muscles During Postmortem Aging

This study evaluated myosin heavy chain composition and the effect of aging time (45 min, 24 h, 96 h and 168 h) on meat quality parameters and dystrophin and...

Myosin Heavy Chain Composition, Rate of Dystrophin and Integrin Degradation and Meat Quality of Pig Longissimus thoracis and psoas major Muscles During Postmortem Aging

Online veröffentlicht: 28. Jan. 2020

Seitenbereich: 231 - 243

Eingereicht: 05. Juni 2019

Akzeptiert: 12. Sept. 2019

DOI: https://doi.org/10.2478/aoas-2019-0062

Schlüsselwörter
cold storage, myosin heavy chain isoforms, protein degradation, meat quality, pig

© 2020 Dorota Wojtysiak, published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Myosin Heavy Chain Composition, Rate of Dystrophin and Integrin Degradation and Meat Quality of Pig Longissimus thoracis and psoas major Muscles During Postmortem Aging

Online veröffentlicht: 28. Jan. 2020

Seitenbereich: 231 - 243

Eingereicht: 05. Juni 2019

Akzeptiert: 12. Sept. 2019

DOI: https://doi.org/10.2478/aoas-2019-0062

Schlüsselwörtercold storage, myosin heavy chain isoforms, protein degradation, meat quality, pig

© 2020 Dorota Wojtysiak, published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Schlüsselwörter
cold storage, myosin heavy chain isoforms, protein degradation, meat quality, pig