Comparative studies of meat quality traits and the proteome profile between low pH and high pH muscles in longissimus dorsi of Berkshire

This study was conducted to assess the molecular mechanism of meat quality between low and high pH muscles using two-dimensional gel electrophoresis (2DE) with matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF/MS) on longissimus dorsi (LD) muscles from Berkshire species, assigned to high (5.92 ± 0.02) and low pH groups (5.55 ± 0.03). The higher pH group had a lower lightness, yellowness, drip loss, shear force, and a higher NPPC (national pork producers council) color than the low pH group. The meat quality changes were related to the altered protein expression between the two groups. Fourteen protein spots were identified by MALDI-TOF/MS and among them, nine proteins involved in meat quality attributes significantly increased: the alpha-crystallin B chain (CRYAB), dual specificity phosphatase 1 (DUSP1), vimentin (VIM) X1 and X2, ATP synthase subunit d, mitochondrial (ATP5H), peroxiredoxin6 (PRDX6), ubiquitin carboxyl-terminal hydrolase14 (UCTH14), and cytochrome c (cyt c). Moreover, the proteins’ translation efficiency was analyzed by their mRNA expression via qPCR. An increase in the mRNA levels of ATP5H, PRDX6, and UCTH14 is consistent with protein expressions. These results may provide valuable information to decipher the molecular mechanism behind meat quality of low and high pH muscles.The accepted manuscript in pdf format is listed with the files at the bottom of this page. The presentation of the authors' names and (or) special characters in the title of the manuscript may differ slightly between what is listed on this page and what is listed in the pdf file of the accepted manuscript; that in the pdf file of the accepted manuscript is what was submitted by the author