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The biochemical characteristics of muscle make the meat

Updike, M. Scott
http://rave.ohiolink.edu/etdc/view?acc_num=osu1180038513

Abstract Details

2007, Doctor of Philosophy, Ohio State University, Animal Science.
The long term objective in the Wick lab is to develop an immunochemical test stript to segregate carcasses into tenderness categories. To that end, previous research in the Wick lab has shown that the proteomic profile of myofibrils at 36 h postmortem is predictive of tenderness at 7 d postmortem. These data were further mined to determine if the 36 h myofibrillar profile is predictive of and associated with overall palatability based on a consumer taste panel. Using reverse step wise multiple regression, 4 bands were identified that are predictive of overall palatability ( r2 = 0.60 ; p < 0.05). One of those bands, which was positively associated with a pleasurable eating experience is comprised of a myosin heavy chain proteolytic fragment. To expand upon the myofibrillar work, a larger study was designed to look at all muscle proteins from 36 h samples and determine the relationship between the proteomic profile, sarcomere length and tenderness. A principle component analysis was performed on the 36 h longissimus dorsi sample by separating the proteins into high salt soluble fractions and high salt insoluble fractions. Sarcomere lengths were ascertained at both pre- (0 h) and post rigor (36 h) time points. Warner Bratzler shear force determinations were made on steaks aged for both 7 and 14 d. Pre-rigor, post-rigor and the change in sarcomere length were not correlated with 7 d, 14 d or change in WBS. Proteomic analysis and reverse step wise multiple regression identified bands which were predictive of or associated with 7 d WBS, 14 d WBS, the change in WBS and the post rigor sarcomere length ( p < 0.05). Numerous proteins were identified implicating a variety of cellular processes such as the myofibrillar degradation, glycolysis and calcium regulation.
Macdonald Wick (Advisor)

Recommended Citations

Citations

  • Updike, M. S. (2007). The biochemical characteristics of muscle make the meat [Doctoral dissertation, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1180038513

    APA Style (7th edition)

  • Updike, M.. The biochemical characteristics of muscle make the meat. 2007. Ohio State University, Doctoral dissertation. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=osu1180038513.

    MLA Style (8th edition)

  • Updike, M.. "The biochemical characteristics of muscle make the meat." Doctoral dissertation, Ohio State University, 2007. http://rave.ohiolink.edu/etdc/view?acc_num=osu1180038513

    Chicago Manual of Style (17th edition)

osu1180038513
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© 2007, all rights reserved.
This open access ETD is published by The Ohio State University and OhioLINK.