Article

The effect of transportation on the expression of heat shock proteins and meat quality of M. longissimus dorsi in pigs.

College of Veterinary Medicine, Nanjing Agricultural University, Weigang 1, Nanjing 210095, China.
Meat Science (Impact Factor: 2.23). 06/2009; 83(3):474-8. DOI: 10.1016/j.meatsci.2009.06.028
Source: PubMed

ABSTRACT This study investigates the effect of different transport times on meat quality and the correlation between meat quality and Hsp expression in M. longissimus dorsi (LD) of pigs. After transportation for 1h, 2h or 4h, respectively, blood plasma creatine kinase (CK) and lactate dehydrogenase (LDH) increased. The LD meat from 1h and 2h transported pigs had lower initial and ultimate pH values (pHi and pHu, respectively), higher drip loss and L(∗) values compared to controls, indicating a higher likelihood of pale, soft and exudative (PSE) meat. Meat quality was lower after 2h compared to 1h or 4h of transport. All four Hsps tested (alpha-B-crystalline, Hsp27, Hsp70 and Hsp90) by ELISA in the LD tissue of pigs tended to decrease after transportation. One possible mechanism resulting in poor meat quality in the LD after transport seems to be a decline in Hsp expression.

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