Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Bacterial Protein Maturation01:26

Bacterial Protein Maturation

Bacterial protein maturation is a tightly regulated process that ensures newly synthesized polypeptides achieve correct functional conformations. This maturation involves a series of modifications, folding events, and quality control steps, often assisted by specialized chaperone proteins.N-Terminal ModificationsThe maturation of bacterial polypeptides begins cotranslationally as the polypeptide exits the ribosome. The first amino acid, N-formylmethionine (fMet), is typically modified at the...

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Abattoir Factors Influencing the Incidence of Dark Cutting in Australian Grain-Fed Beef.

Animals : an open access journal from MDPI·2021
Same author

Review: Analysis of the process and drivers for cellular meat production.

Animal : an international journal of animal bioscience·2019
Same author

Genetic variation in colour stability traits of lamb cuts under two packaging systems.

Meat science·2019
Same author

Genetic correlations between wool traits and meat quality traits in Merino sheep.

Journal of animal science·2017
Same author

Systematic review of emerging and innovative technologies for meat tenderisation.

Meat science·2017
Same author

The structural basis of cooking loss in beef: Variations with temperature and ageing.

Food research international (Ottawa, Ont.)·2017
Same journal

Enhanced reliability in subjective meat color data: A comparative study of Bayesian ordinal vs. frequentist metric methods.

Meat science·2026
Same journal

Interconnected oxidative and nitrosative reactions in fermented sausages during storage: Modulation by red barberry extract.

Meat science·2026
Same journal

Stable isotope and multi-element analysis coupled with DD-SIMCA for verification of Slovenian pork origin and Krškopolje pig authenticity.

Meat science·2026
Same journal

Establishing optimal lairage time for slaughter horses: welfare and meat quality aspects.

Meat science·2026
Same journal

A highly accurate framework for estimating eye muscle area and backfat thickness of pigs in vivo using deep learning.

Meat science·2026
Same journal

Improved quality profiles and decreased in vitro digestibility of frankfurters as influenced by synergistic effects of thermo-reversible/thermo-irreversible curdlan and transglutaminase.

Meat science·2026
See all related articles

Related Experiment Video

Updated: May 27, 2026

Exploring the Longissimus Muscle: Unraveling its Correlation with Meat Quality in Bos indicus and Crossbred Bulls
07:46

Exploring the Longissimus Muscle: Unraveling its Correlation with Meat Quality in Bos indicus and Crossbred Bulls

Published on: July 12, 2024

Muscle protein changes post mortem in relation to pork quality traits.

R D Warner1, R G Kauffman, M L Greaser

  • 1Muscle Biology Laboratory, University of Wisconsin, Madison, Wisconsin 53706, USA.

Meat Science
|November 9, 2011
PubMed
Summary
This summary is machine-generated.

Post-mortem muscle protein traits influence water loss in pork. PSE pork exhibited higher protein denaturation and significant water loss, while DFD pork showed minimal water loss, indicating protein changes are key to water-holding capacity.

More Related Videos

A Multi-hole Cryovial Eliminates Freezing Artifacts when Muscle Tissues are Directly Immersed in Liquid Nitrogen
06:42

A Multi-hole Cryovial Eliminates Freezing Artifacts when Muscle Tissues are Directly Immersed in Liquid Nitrogen

Published on: April 6, 2017

Species Determination and Quantitation in Mixtures Using MRM Mass Spectrometry of Peptides Applied to Meat Authentication
09:26

Species Determination and Quantitation in Mixtures Using MRM Mass Spectrometry of Peptides Applied to Meat Authentication

Published on: September 20, 2016

Related Experiment Videos

Last Updated: May 27, 2026

Exploring the Longissimus Muscle: Unraveling its Correlation with Meat Quality in Bos indicus and Crossbred Bulls
07:46

Exploring the Longissimus Muscle: Unraveling its Correlation with Meat Quality in Bos indicus and Crossbred Bulls

Published on: July 12, 2024

A Multi-hole Cryovial Eliminates Freezing Artifacts when Muscle Tissues are Directly Immersed in Liquid Nitrogen
06:42

A Multi-hole Cryovial Eliminates Freezing Artifacts when Muscle Tissues are Directly Immersed in Liquid Nitrogen

Published on: April 6, 2017

Species Determination and Quantitation in Mixtures Using MRM Mass Spectrometry of Peptides Applied to Meat Authentication
09:26

Species Determination and Quantitation in Mixtures Using MRM Mass Spectrometry of Peptides Applied to Meat Authentication

Published on: September 20, 2016

Area of Science:

  • Meat Science
  • Biochemistry
  • Food Quality

Background:

  • Pork quality is influenced by post-mortem muscle protein characteristics.
  • Understanding the relationship between protein denaturation and water loss is crucial for meat quality assessment.

Purpose of the Study:

  • To investigate the link between post-mortem muscle protein traits and water loss in pork loins.
  • To differentiate pork quality classes (PSE, RSE, RFN, DFD) based on protein properties and water loss.

Main Methods:

  • Analysis of protein solubility (sarcoplasmic, myofibrillar, total) and myosin denaturation (myofibrillar ATPase activity).
  • Quantification of water loss (drip, thaw, cook, total).
  • SDS-PAGE and Western blot analysis of myofibrillar proteins (titin, nebulin, myosin heavy chain).

Main Results:

  • PSE pork showed lower protein solubility and higher myosin denaturation compared to other classes.
  • DFD pork had the lowest water loss, while PSE pork had the highest.
  • Protein denaturation, particularly of myosin heavy chain, correlated with reduced myofibrillar solubility in PSE samples.

Conclusions:

  • Muscle protein denaturation is a significant factor in water loss, especially in PSE pork.
  • While RSE pork exhibits high water loss, minimal protein denaturation suggests other factors contribute to its low water-holding capacity.