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Small heat shock proteins and their role in meat tenderness: A review
Ist Teil von
Meat science, 2014-01, Vol.96 (1), p.26-40
Ort / Verlag
England: Elsevier Ltd
Erscheinungsjahr
2014
Link zum Volltext
Quelle
MEDLINE
Beschreibungen/Notizen
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.
•Small heat shock protein (sHSP) expression in relation to meat quality is reviewed.•Muscle cells undergo apoptotic cell death post-mortem.•sHSPs modulate apoptosis in muscle leading to variation in meat quality.•sHSPs attenuate myofibrillar protein degradation leading to meat toughness.