The level of heat shock protein 90 in pig Longissimus dorsi muscle and its relationship with meat pH and quality.

@article{Zhang2014TheLO,
  title={The level of heat shock protein 90 in pig Longissimus dorsi muscle and its relationship with meat pH and quality.},
  author={Muhan Zhang and Daoying Wang and Zhiming Geng and Huan Bian and Fang Liu and Yongzhi Zhu and Weimin Xu},
  journal={Food chemistry},
  year={2014},
  volume={165},
  pages={337-41}
}
The 90 kDa heat shock protein (HSP90) is a molecular chaperone that participates in various cellular processes, the role and significance of HSP90 in postmortem muscle though remains unclear. In the present study, pig Longissimus dorsi muscles, categorized into three pH groups, were tested for HSP90 levels and meat quality parameters (i.e. water holding capacity, colour, tenderness and lipid oxidation). The muscles with a high initial pH (pHi) group (pH>6.4) possessing the greatest water… CONTINUE READING

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