Post mortem development of meat quality as related to changes in cytoskeletal proteins of chickens musclesReport as inadecuate

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* Corresponding author 1 Department of Food Quality Management

Abstract : 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 the 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 des-min as well as vinculin, a protein composing 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 one day. Intact desmin and vinculin were not detectable after three days 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, in order to identify marker proteins or degradation products for the purpose of monitoring the development of meat ageing. The ageing process was also 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.

Mots-clés : Life Sciences

Author: Jolanta Tomaszewska-Gras - Jacek Kijowski -



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