Identification of pork quality parameters by proteomics

A major parameter for quality of pork is its waterholding capacity (WHC). Prediction of WHC immediately after slaughter would be of benefit both to slaughterhouses for reasons of better logistics and/or branding of premium-meat, and to consumers for improved quality of meat products such as ham. pilot study on proteome analysis of porcine muscle by two-dimensional electrophoresis, we have identified at least three and possibly eight significantly changed proteins that may serve as marker proteins for waterholding capacity. The most clearly identified proteins are creatine phospho kinase M-type (CPK), desmin, and a transcription activator (SWI/SNF related matrix-associated actin-dependent regulator of chromatin subfamily A member1, SNF2L1). A possible mechanism of how these proteins may influence WHC is discussed. An optimised protocol for protein extraction that provides for sufficient amounts of relatively pure proteins has been developed. Further studies are needed to validate and extend our preliminary results.