Small heat shock proteins and their role in meat tenderness: A review |
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Authors: | D. Lomiwes M.M. Farouk E. Wiklund O.A. Young |
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Affiliation: | 1. Food Assurance and Meat Quality, AgResearch Limited, Ruakura Research Centre, Private Bag 3123, Hamilton New Zealand;2. Svenska Samernas Riksförbund/National Union of the Swedish Sami People, Magasinsgatan 7, 903 27 Umeå, Sweden;3. School of Applied Sciences, AUT University, Private Bag 92006, Auckland, New Zealand |
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Abstract: | The eating quality of meat is a result of complex interactions between the biological traits and biochemical processes during the conversion of muscle to meat. It was hypothesised that muscles inevitably engage towards apoptotic cell death due to the termination of oxygen and nutrient supply to the muscle following exsanguination. Thus, factors that regulate the process of apoptotic cell death of muscle cells are believed to ultimately influence meat quality. Proteomic studies have associated the regulation of small heat shock proteins (sHSPs) with various meat quality attributes including tenderness, colour, juiciness and flavour. Due to the anti-apoptotic and chaperone functions of sHSPs, they are proposed to be involved with the eating quality of meat. In this review, we discuss the possible chaperone and anti-apoptotic role of sHSPs during the conversion of muscle to meat and consider the repercussions of this on the development of meat tenderness. |
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Keywords: | Small heat shock proteins Meat quality Tenderness Intermediate pH Apoptosis Chaperone |
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