A capillary electrophoresis method to study postmortem proteolysis in relation to pork tenderness

Area of Science:

• Meat science
• Biochemistry
• Analytical chemistry

Background:

• Meat tenderness is crucial for consumer satisfaction.
• Early identification of factors influencing meat tenderness is a high priority.
• Understanding postmortem proteolysis is key to improving meat quality.

Purpose of the Study:

• To develop a method for detecting early indicators of proteolysis in meat postmortem.
• To correlate these indicators with meat tenderness measurements.
• To provide a tool for studying postmortem meat tenderization mechanisms.

Main Methods:

• Developed a capillary electrophoresis procedure to analyze extractable low-molecular-weight compounds in pork.
• Applied a prerigor freeze/thaw cycle to meat samples.
• Used Warner-Bratzler shear force (WB1) to assess meat tenderness one day postmortem.
• Employed multiple linear regression to model tenderness variation.

Main Results:

• The method separated 39 peaks in electropherograms.
• Eight peaks showed a correlation (P < 0.1) with WB1 tenderness.
• A regression model using four peak areas explained 69% of the variation in WB1.
• Identified peaks linked to the calpain system's activity at slaughter.

Conclusions:

• The developed method effectively detects early indicators of proteolysis and meat tenderness.
• This technique offers a novel tool for investigating postmortem proteolysis and tenderization.
• The findings contribute to a better understanding of meat quality development.