Proteomics approach as a new way to predict tenderness as compared to the classical South African Beef Carcass Classification System

Proteomics approach as a new way to predict tenderness as compared to the classical South African Beef Carcass Classification System

The current South African Beef Carcass Classification System classifies carcasses using physical attributes such as age, fatness code and the conformation of the carcass as the only indicator of tenderness, implying that optimal tender meat is obtained from carcasses from animals with no permanent teeth. Research shows that if we take modern technologies (use of beta-agonists, growth hormones and electrical stimulation amongst others) into account, this is not necessarily true. In this study m. longissimus lumborum samples were collected from Nguni breed animals, snap frozen and stored at -80 °C for further use in search of protein markers that can be used to predict tenderness in a non-invasive manner. Proteins were extracted in 1 mL TES buffer, isoelectrically focused on strips (pH 5 - 7) and separated by 2D SDS PAGE, stained with coomassie brilliant blue G250) and imaged by a Chemi-doc Mp imager. The results showed differences in protein expression, e.g. some proteins are present at 1 hour post mortem (Day 0) but absent at 3 days post mortem (Day 3). Other proteins showed an increase in expression as ageing progresses. These proteins correlated with myofibril fragments and Warner Bratzler changes which were measured. There are several factors that may be responsible for these changes in differential expression during ageing such as proteolytic action (i.e. calpains and calpastatin system, cathepsins) or maybe apoptosis. The proteins in the profiles of Nguni breed animals which showed differential expression in response to ageing are still to be determined.

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Main Authors: Moloto,K.W., Frylinck,L., Strydom,P.E., Koorsen,G.
Format: Digital revista
Language:English
Published: The South African Society for Animal Science (SASAS) 2015
Online Access:http://www.scielo.org.za/scielo.php?script=sci_arttext&pid=S0375-15892015000300004
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spelling oai:scielo:S0375-158920150003000042015-08-27Proteomics approach as a new way to predict tenderness as compared to the classical South African Beef Carcass Classification SystemMoloto,K.W.Frylinck,L.Strydom,P.E.Koorsen,G. Nguni breed protein markers for tenderness two dimensional gel electrophoresis (2D SDS PAGE) The current South African Beef Carcass Classification System classifies carcasses using physical attributes such as age, fatness code and the conformation of the carcass as the only indicator of tenderness, implying that optimal tender meat is obtained from carcasses from animals with no permanent teeth. Research shows that if we take modern technologies (use of beta-agonists, growth hormones and electrical stimulation amongst others) into account, this is not necessarily true. In this study m. longissimus lumborum samples were collected from Nguni breed animals, snap frozen and stored at -80 °C for further use in search of protein markers that can be used to predict tenderness in a non-invasive manner. Proteins were extracted in 1 mL TES buffer, isoelectrically focused on strips (pH 5 - 7) and separated by 2D SDS PAGE, stained with coomassie brilliant blue G250) and imaged by a Chemi-doc Mp imager. The results showed differences in protein expression, e.g. some proteins are present at 1 hour post mortem (Day 0) but absent at 3 days post mortem (Day 3). Other proteins showed an increase in expression as ageing progresses. These proteins correlated with myofibril fragments and Warner Bratzler changes which were measured. There are several factors that may be responsible for these changes in differential expression during ageing such as proteolytic action (i.e. calpains and calpastatin system, cathepsins) or maybe apoptosis. The proteins in the profiles of Nguni breed animals which showed differential expression in response to ageing are still to be determined.The South African Society for Animal Science (SASAS)South African Journal of Animal Science v.45 n.3 20152015-01-01journal articletext/htmlhttp://www.scielo.org.za/scielo.php?script=sci_arttext&pid=S0375-15892015000300004en
institution SCIELO
collection OJS
country Sudáfrica
countrycode ZA
component Revista
access En linea
databasecode rev-scielo-za
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region África del Sur
libraryname SciELO
language English
format Digital
author Moloto,K.W.
Frylinck,L.
Strydom,P.E.
Koorsen,G.
spellingShingle Moloto,K.W.
Frylinck,L.
Strydom,P.E.
Koorsen,G.
Proteomics approach as a new way to predict tenderness as compared to the classical South African Beef Carcass Classification System
author_facet Moloto,K.W.
Frylinck,L.
Strydom,P.E.
Koorsen,G.
author_sort Moloto,K.W.
title Proteomics approach as a new way to predict tenderness as compared to the classical South African Beef Carcass Classification System
title_short Proteomics approach as a new way to predict tenderness as compared to the classical South African Beef Carcass Classification System
title_full Proteomics approach as a new way to predict tenderness as compared to the classical South African Beef Carcass Classification System
title_fullStr Proteomics approach as a new way to predict tenderness as compared to the classical South African Beef Carcass Classification System
title_full_unstemmed Proteomics approach as a new way to predict tenderness as compared to the classical South African Beef Carcass Classification System
title_sort proteomics approach as a new way to predict tenderness as compared to the classical south african beef carcass classification system
description The current South African Beef Carcass Classification System classifies carcasses using physical attributes such as age, fatness code and the conformation of the carcass as the only indicator of tenderness, implying that optimal tender meat is obtained from carcasses from animals with no permanent teeth. Research shows that if we take modern technologies (use of beta-agonists, growth hormones and electrical stimulation amongst others) into account, this is not necessarily true. In this study m. longissimus lumborum samples were collected from Nguni breed animals, snap frozen and stored at -80 °C for further use in search of protein markers that can be used to predict tenderness in a non-invasive manner. Proteins were extracted in 1 mL TES buffer, isoelectrically focused on strips (pH 5 - 7) and separated by 2D SDS PAGE, stained with coomassie brilliant blue G250) and imaged by a Chemi-doc Mp imager. The results showed differences in protein expression, e.g. some proteins are present at 1 hour post mortem (Day 0) but absent at 3 days post mortem (Day 3). Other proteins showed an increase in expression as ageing progresses. These proteins correlated with myofibril fragments and Warner Bratzler changes which were measured. There are several factors that may be responsible for these changes in differential expression during ageing such as proteolytic action (i.e. calpains and calpastatin system, cathepsins) or maybe apoptosis. The proteins in the profiles of Nguni breed animals which showed differential expression in response to ageing are still to be determined.
publisher The South African Society for Animal Science (SASAS)
publishDate 2015
url http://www.scielo.org.za/scielo.php?script=sci_arttext&pid=S0375-15892015000300004
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AT frylinckl proteomicsapproachasanewwaytopredicttendernessascomparedtotheclassicalsouthafricanbeefcarcassclassificationsystem
AT strydompe proteomicsapproachasanewwaytopredicttendernessascomparedtotheclassicalsouthafricanbeefcarcassclassificationsystem
AT koorseng proteomicsapproachasanewwaytopredicttendernessascomparedtotheclassicalsouthafricanbeefcarcassclassificationsystem
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