Animal Products

Degradation of Filamin in Aged Pork Loins Classified by High and Low Star Probe Values

Authors
  • Amanda C. Outhouse (Iowa State University)
  • Kelsey B. Carlson (Iowa State University)
  • Chris A. Fedler (Iowa State University)
  • Elisabeth J. Huff-Lonergan orcid logo (Iowa State University)
  • Kenneth J. Prusa (Iowa State University)
  • Steven M. Lonergan (Iowa State University)

Abstract

Filamin is necessary to maintain the integrity of muscle structure. Postmortem degradation of filamin results in loss of organizational structure at the Z-disk and improves meat tenderness. Intact and degraded filamin was successfully identified in aged pork loin. The removal of amino acids to form this degradation product is likely the first cleavage of intact filamin observed in postmortem muscle. A significant decrease in abundance of intact filamin in low star probe (SP) value samples demonstrates that degradation of filamin varies when aging period and pH are similar. Filamin degradation was significantly different in SP groups, suggesting that filamin proteolysis and formation of degradation products may have an impact on the SP values of aged pork loin.

How to Cite:

Outhouse, A. C., Carlson, K. B., Fedler, C. A., Huff-Lonergan, E. J., Prusa, K. J. & Lonergan, S. M., (2017) “Degradation of Filamin in Aged Pork Loins Classified by High and Low Star Probe Values”, Iowa State University Animal Industry Report 14(1). doi: https://doi.org/10.31274/ans_air-180814-339

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Published on
01 Jan 2017
Peer Reviewed