Degradation of Myosin Light Chain During Post Mortem Ageing Is Associated with Meat Tenderness in Nguni, Bonsmara, Brahman and Charolais

K.W. Moloto; L. Frylinck; T. Pitse; P.E. Strydom; G. Koorsen

Degradation of Myosin Light Chain During Post Mortem Ageing Is Associated with Meat Tenderness in Nguni, Bonsmara, Brahman and Charolais

In: 63rd International Congress of Meat Science and Technology

Authors:

K.W. Moloto

K.W. Moloto ¹Animal Production Institute, Agricultural Research Council, Private Bag X2, Irene 0062, South Africa
²University of Johannesburg, Faculty of Science, Department of Biochemistry, P.O. Box 524, Auckland Park 2006, South Africa

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L. Frylinck

L. Frylinck ¹Animal Production Institute, Agricultural Research Council, Private Bag X2, Irene 0062, South Africa

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T. Pitse

T. Pitse ¹Animal Production Institute, Agricultural Research Council, Private Bag X2, Irene 0062, South Africa

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P.E. Strydom

P.E. Strydom ¹Animal Production Institute, Agricultural Research Council, Private Bag X2, Irene 0062, South Africa
³Department of Animal Sciences, Stellenbosch University, Stellenbosch 7602, South Africa; molotok@arc.agric.za

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, and

G. Koorsen

G. Koorsen ²University of Johannesburg, Faculty of Science, Department of Biochemistry, P.O. Box 524, Auckland Park 2006, South Africa

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Type:: Chapter

Pages:: 860–861

DOI:: https://doi.org/10.3920/9789086868605_385

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Inconsistent tenderness has a significantly negative economic impact on the beef industry. Proteomics analyses of longissimus lumborum of four beef breeds Nguni, Bonsmara, Brahman and Charolais were used to evaluate meat tenderness during post mortem ageing. The results shows that myosin light chain has a positive correlation with Warner-Bratzler shear values in all the breeds in which myosin light chain abundance decreased between day 0 and 3 post mortem. These results highlight that the degradation of myosin light chain might be an indication of meat tenderness.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Degradation of Myosin Light Chain During Post Mortem Ageing Is Associated with Meat Tenderness in Nguni, Bonsmara, Brahman and Charolais

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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