Postmortem Muscle Protein Changes as a Tool for Monitoring Sahraoui Dromedary Meat Quality Characteristics
Abstract
:1. Introduction
2. Materials and Methods
2.1. Sample Collection
2.2. Meat Quality Properties
2.2.1. pH Measurement
2.2.2. Water-Holding Capacity Determination
2.2.3. Myofibrillar Fragmentation Index
2.3. Protein Analysis
2.3.1. Protein Extraction
2.3.2. SDS-PAGE Analysis
2.3.3. Western Blot
2.4. Statistical Analysis
3. Results and Discussion
3.1. Meat Quality Traits
3.2. SDS-PAGE of the Sarcoplasmic Fraction
3.3. SDS-PAGE of the Myofibrillar Fraction
3.4. Western Blot of TnT
3.5. Relationship between Sarcoplasmic and Myofibrillar Proteins Patterns and Dromedary Meat Quality Characteristics
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Postmortem Time (h) | Effects, p | |||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|
6 | 8 | 10 | 12 | 24 | 48 | 72 | SEM | Age | Time | Age × Time | ||
pH | Young | 6.43 a | 6.34 Aab | 6.22 ab | 6.20 b | 5.99 c | 5.98 c | 5.94 Ac | 0.07 | *** | *** | * |
Adult | 6.32 a | 5.99 Bb | 6.00 b | 5.98 b | 5.87 bc | 5.89 bc | 5.67 Bc | |||||
MFI | Young | 77.89 Ab | 78.91 Ab | 92.72 Aab | 99.75 Aa | 101.45 Aa | 98.12 Aa | 97.48 Aa | 5.61 | *** | * | NS |
Adult | 55.85 Bb | 56.40 Bb | 57.17 Bb | 60.09 Bb | 70.28 Bab | 77.43 Ba | 78.41 Ba | |||||
WHC (cm2/g) | Young | 12.21 Ac | 15.61 bc | 19.42 b | 17.02 bc | 26.92 a | 24.01 a | 25.42 a | 1.25 | ** | *** | * |
Adult | 7.98 Bc | 14.85 b | 16.64 b | 15.90 b | 25.84 a | 24.88 a | 25.50 a |
Postmortem Time (h) | Effects, p | |||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|
6 | 8 | 10 | 12 | 24 | 48 | 72 | SEM | Age | Time | Age × Time | ||
Intact forms | ||||||||||||
38 kDa | adult | 71.58 Ba | 68.41 Ba | 59.22 b | 56.33 b | 53.53 b | 40.21 c | 36.81 c | 1.92 | * | ** | * |
young | 84.12 Aa | 77.41 Ab | 58.20 c | 58.55 c | 50.33 d | 40.77 e | 37.36 e | |||||
36 kDa | adult | 10.80 Aa | 10.73 Aa | 6.35 Ab | 6.20 Ab | 6.99 Ab | 6.67 Ab | 5.25 b | 0.61 | ** | * | * |
young | 4.67 B | 4.10 B | 4.51 B | 4.04 B | 4.33 B | 4.30 B | 4.10 | |||||
34 kDa | adult | 2.20 B | 2.15 B | 2.31 | 2.34 | 2.86 | 2.87 | 2.88 | 0.43 | * | * | * |
young | 3.72 Aa | 3.95 Aa | 2.72 ab | 2.99 ab | 2.51 b | 2.40 b | 2.15 b | |||||
Degraded forms | ||||||||||||
30 kDa | adult | 15.42 Ad | 18.71 Ad | 32.12 c | 35.13 Abc | 36.62 Bb | 48.91 a | 52.70 a | 1.38 | * | *** | * |
young | 7.49 Bf | 14.54 Be | 29.64 d | 30.76 Bd | 41.04 Ac | 50.86 b | 54.35 a | |||||
28 kDa | adult | ND | ND | ND | ND | ND | 1.34 b | 2.36 a | 0.25 | * | ** | * |
young | ND | ND | 4.94 a | 3.65 b | 1.78 c | 1.78 c | 2.04 c |
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Smili, H.; Becila, S.; della Malva, A.; Redjeb, A.; Albenzio, M.; Sevi, A.; Santillo, A.; Babelhadj, B.; Adamou, A.; Boudjellal, A.; et al. Postmortem Muscle Protein Changes as a Tool for Monitoring Sahraoui Dromedary Meat Quality Characteristics. Foods 2022, 11, 732. https://doi.org/10.3390/foods11050732
Smili H, Becila S, della Malva A, Redjeb A, Albenzio M, Sevi A, Santillo A, Babelhadj B, Adamou A, Boudjellal A, et al. Postmortem Muscle Protein Changes as a Tool for Monitoring Sahraoui Dromedary Meat Quality Characteristics. Foods. 2022; 11(5):732. https://doi.org/10.3390/foods11050732
Chicago/Turabian StyleSmili, Hanane, Samira Becila, Antonella della Malva, Ayad Redjeb, Marzia Albenzio, Agostino Sevi, Antonella Santillo, Baaissa Babelhadj, Abdelkader Adamou, Abdelghani Boudjellal, and et al. 2022. "Postmortem Muscle Protein Changes as a Tool for Monitoring Sahraoui Dromedary Meat Quality Characteristics" Foods 11, no. 5: 732. https://doi.org/10.3390/foods11050732