Distinct myofibrillar sub-proteomic profiles are associated with the instrumental texture of aged pork loin

Fresh pork tenderness contributes to consumer satisfaction with the eating experience. Postmortem proteolysis of proteins within and between myofibrils has been closely linked with pork tenderness development. A clear understanding of the molecular features associated with pork tenderness development will provide additional targets and open the door to new solutions to improve and make pork tenderness development more consistent. Therefore, the objective was to utilize liquid chromatography and mass spectrometry with tandem mass tag (TMT) multiplexing to evaluate myofibrillar sub-proteome differences between pork chops of different instrumental star probe values. Pork loins (N = 120) were collected from a commercial harvest facility at 24 h postmortem. Quality and sensory attributes were evaluated at 24 h postmortem and after similar to 2 weeks of postmortem aging. Pork chops were grouped into 4 groups based on instrumental star probe value (group A,x ($) over bar = 4.23 kg, 3.43 to 4.55 kg; group B,x ($) over bar = 4.79 kg, 4.66 to 5.00 kg; group C,x ($) over bar = 5.43 kg, 5.20 to 5.64 kg; group D,x ($) over bar = 6.21 kg, 5.70 to 7.41 kg; n = 25 per group). Myofibrillar proteins from the samples aged similar to 2 wk were fractionated, washed, and solubilized in 8.3 M urea, 2 M thiourea, and 1% dithiothreitol. Proteins were digested with trypsin, labeled with 11-plex isobaric TMT reagents, and identified and quantified using a Q-Exactive Mass Spectrometer. Between groups A and D, 54 protein groups were differentially abundant (adjusted P < 0.05). Group A had a greater abundance of proteins related to the thick and thin filament and a lesser abundance of Z-line-associated proteins and metabolic enzymes than group D chops. These data highlight that distinct myofibrillar sub-proteomes are associated with pork chops of different tenderness values. Future research should evaluate changes immediately and earlier postmortem to further elucidate myofibrillar sub-proteome differences over the postmortem aging period.

Automated summary

The tenderness of fresh pork is closely related to postmortem proteolysis. This study used liquid chromatography and mass spectrometry to evaluate the differences in myofibrillar sub-proteome between pork chops with different tenderness values. The results showed that different tenderness values were associated with distinct myofibrillar sub-proteomes.