Post mortem development of meat quality as related to changes in cytoskeletal proteins of chicken muscles

• Published in: British poultry science 2011-04, Vol.52 (2), p.189-201
• Main Authors: Tomaszewska-Gras, J, Schreurs, F.J.G, Kijowski, J
• Format: Article
• Language: English
• Subjects: Animals; Avian Proteins - chemistry; Avian Proteins - metabolism; breast muscle; Chickens; Connectin; cooking quality; Cytoskeletal Proteins - chemistry; Cytoskeletal Proteins - metabolism; desmin; Desmin - chemistry; Desmin - metabolism; Meat; meat quality; molecular weight; Muscle Proteins - chemistry; Muscle Proteins - metabolism; Muscle, Skeletal - chemistry; Muscle, Skeletal - metabolism; myofibrillar proteins; Myofibrils - metabolism; polyacrylamide gel electrophoresis; Postmortem Changes; Protein Kinases - chemistry; Protein Kinases - metabolism; Shear Strength; Western blotting
• ISSN: 0007-1668; 1466-1799; 1466-1799
• DOI: 10.1080/00071668.2011.561281

1. A procedure was developed to separate high and medium molecular weight myofibrillar proteins from chicken muscular tissue with a high resolution by flat bed sodium-dodecyl-sulphate polyacrylamide gel electrophoresis (SDS-PAGE) and subsequent detection by either a general protein stain or Western blotting. These procedures were used to analyse the degradation process of cytoskeletal proteins in chicken breast and leg muscles during meat ageing. 2. This study demonstrates the degradation of all the examined cytoskeletal proteins: titin, nebulin and desmin as well as vinculin, a protein component of the costamere structure. All the examined proteins were found to be degraded during ageing of chicken breast and leg muscles. 3. Degradation of titin, nebulin and desmin started at 3 h post mortem in breast muscle. Intact titin and nebulin disappeared within 1 d. Intact desmin and vinculin were not detectable after 3 d post mortem. In leg muscle, the degradation process of all the examined proteins evolved much more slowly than in breast chicken muscles. 4. The changes observed in shear force, myofibrillar fragmentation and cooking loss were related to changes in cytoskeletal proteins and used to identify marker proteins or degradation products for the purpose of monitoring the development of meat ageing. The ageing process was faster in breast muscle than in leg muscle. 5. Significant correlations were found between degradation processes of titin, nebulin, and desmin and shear force, as well as myofibril fragmentation index of breast and leg muscles.