Proteomic and metabolomic profiling of aged pork loin chops reveals molecular phenotypes linked to pork tenderness.

ABSTRACT: The ability to predict fresh pork tenderness and quality is hindered by an incomplete understanding of molecular factors that influence these complex traits. It is hypothesized that a comprehensive description of the metabolomic and proteomic phenotypes associated with variation in pork tenderness and quality will enhance the understanding and inform the development of rapid and nondestructive methods to measure pork quality. The objective of this investigation was to examine the proteomic and metabolomic profiles of ~2-wk aged pork chops categorized across instrumental tenderness groups. One hundred pork loin chops from a larger sample (N = 120) were assigned to one of the four categories (n = 25) based on instrumental star probe value (Category A, x¯ =4.23  kg, 3.43-4.55 kg; Category B,

SUBMITTER: Johnson LG 

PROVIDER: S-EPMC11630860 | biostudies-literature | 2024 Jan

REPOSITORIES: biostudies-literature