Evolution of hydrophobic polypeptides during the ageing of exudative and non-exudative pork meat

Thirty-six carcasses from 6-month-old pigs were classified in different exudative groups based on measurements of pH 2h, pH 24h, the colour parameter L ∗ and drip loss. A fraction containing polypeptides between 66 and 21 kDa was analysed by reverse phase chromatography at 2-h post-mortem and the ev...

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Bibliographic Details
Published in:Meat science 2001-04, Vol.57 (4), p.395-401
Main Authors: Moya, V.-Javier, Flores, Mónica, Aristoy, M-Concepción, Toldrá, Fidel
Format: Article
Language:English
Subjects:
Ageing and pork meat
Biological and medical sciences
Food industries
Fundamental and applied biological sciences. Psychology
Meat and meat product industries
Meat quality
Polypeptides
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Summary:Thirty-six carcasses from 6-month-old pigs were classified in different exudative groups based on measurements of pH 2h, pH 24h, the colour parameter L ∗ and drip loss. A fraction containing polypeptides between 66 and 21 kDa was analysed by reverse phase chromatography at 2-h post-mortem and the evolution of 8 polypeptide fractions followed during ageing and related to meat quality. Three polypeptide (fractions P2, P3 and P4) at 2-h post-mortem showed significant lowest area values in the dark firm and dry class. During ageing, the higher content of P4 in exudative meats at 8-h post-mortem could be due to activation of the cathepsin system. On the other hand, P3 and P4 increased in DFD meats during the first 96-h post-mortem probably due to higher calpain activity. Few differences in polypeptides were related to meat qualities although they are important as precursors of small peptides and free amino acids.
ISSN:0309-1740
1873-4138
DOI:10.1016/S0309-1740(00)00117-0