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Article

Proteomic and metabolomic profiling of aged pork loin chops reveals molecular phenotypes linked to pork tenderness.

Journal of animal science - 3 Jan 2024

Johnson Logan G, Zhai Chaoyu, Prusa Kenneth J, Nair Mahesh N, Prenni Jessica E, Chaparro Jacqueline M, Huff-Lonergan Elisabeth, Lonergan Steven M

Abstract excerpt

The ability to predict fresh pork tenderness and quality is hindered by an incomplete understanding of molecular factors that influence these complex traits. It is hypothesized that a comprehensive description of the metabolomic and proteomic phenotypes associated with variation in pork tenderness and quality will enhance the understanding and inform the development of rapid and nondestructive methods to measure...

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PMID: 39563021
DOI: 10.1093/jas/skae355
PMCID: PMC11630860

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