A new insight into meat toughness of callipyge lamb loins - The relevance of anti-apoptotic systems to decreased proteolysis

The objective of this study was to determine associations of small heat shock proteins (sHSPs) in tenderness development of loins from callipyge and normal genotype lambs. Loins (M. longissimus lumborum) from sixteen lambs across four genotypes were collected throughout 9 days of postmortem aging. T...

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Bibliographic Details
Published in:Meat science 2018-06, Vol.140, p.66-71
Main Authors: Cramer, Traci, Penick, Moriah L., Waddell, Jolena N., Bidwell, Chris A., Kim, Yuan H. Brad
Format: Article
Language:English
Subjects:
Apoptosis
Callipyge
Heat shock protein 27
Meat tenderization
Postmortem proteolysis
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Summary:The objective of this study was to determine associations of small heat shock proteins (sHSPs) in tenderness development of loins from callipyge and normal genotype lambs. Loins (M. longissimus lumborum) from sixteen lambs across four genotypes were collected throughout 9 days of postmortem aging. The loins from callipyge lambs had more intact desmin and troponin T throughout aging periods, as well as less μ-calpain autolysis and more calpastatin compared to loins from other genotypes (P 
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2018.03.002