Study on the effects of pre-slaughter transport stress on water holding capacity of pork: Insights from oxidation, structure, function, and degradation properties of protein

Chao Ma; Jian Zhang; Ruyu Zhang; Lei Zhou; Laixue Ni; Wangang Zhang

Food Chemistry: X (Dec 2024)

Study on the effects of pre-slaughter transport stress on water holding capacity of pork: Insights from oxidation, structure, function, and degradation properties of protein

Chao Ma,
Jian Zhang,
Ruyu Zhang,
Lei Zhou,
Laixue Ni,
Wangang Zhang

Affiliations

Chao Ma: State Key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
Jian Zhang: College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
Ruyu Zhang: State Key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
Lei Zhou: State Key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
Laixue Ni: Linyi Jinluo Win Ray Food Co., Ltd., Linyi 276036, China
Wangang Zhang: State Key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; Corresponding author at: 205 National Center of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China.

Journal volume & issue: Vol. 24
p. 101913

Abstract

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This work systematically investigated the effects of pre-slaughter transport stress on pork water holding capacity (WHC) during aging from the perspectives of oxidation, structure, function, and degradation properties of protein. Pigs were randomly divided into three-hour transport (Transport-induced stress, T group) and three-hour transport followed by three-hour resting (Control, TR group). Results demonstrated that T treatment markedly declined pork WHC. Compared with TR group, T group presented increased oxidation levels. Meanwhile, T treatment exacerbated the shift of protein secondary structure from α-helix to random coil and protein unfolding levels. The decreased solubility, thermal stability, and degraded levels of proteins were also observed in T group. Additionally, muscle contractions of T group were more severe than TR group. This study supported that pre-slaughter transport stress altered physicochemical properties and structures of postmortem muscle proteins, which reduced pork WHC via impairing the interactions between protein and water molecules and changing the muscle fiber structure.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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