{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,8]],"date-time":"2026-07-08T21:27:28Z","timestamp":1783546048874,"version":"3.55.0"},"reference-count":79,"publisher":"Oxford University Press (OUP)","license":[{"start":{"date-parts":[[2024,11,20]],"date-time":"2024-11-20T00:00:00Z","timestamp":1732060800000},"content-version":"vor","delay-in-days":324,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"United States Department of Agriculture\u2013Agriculture and Food Research Initiative"},{"name":"Iowa Agricultural and Home Economics Experiment Station"},{"DOI":"10.13039\/100010576","name":"Iowa Pork Producers Association","doi-asserted-by":"publisher","id":[{"id":"10.13039\/100010576","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[2024,1,3]]},"abstract":"<jats:title>Abstract<\/jats:title>\n               <jats:p>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 pork quality. The objective of this investigation was to examine the proteomic and metabolomic profiles of ~2-wk aged pork chops categorized across instrumental tenderness groups. One hundred pork loin chops from a larger sample (N\u2005=\u2005120) were assigned to one of the four categories (n\u2005=\u200525) based on instrumental star probe value (Category A, x\u00af =4.23\u00a0 kg, 3.43\u20134.55\u00a0kg; Category B, x\u00af =4.79\u00a0 kg, 4.66\u20135.00\u00a0kg; Category C, x\u00af =5.43\u00a0 kg, 5.20\u20135.64\u00a0kg; and Category D, x\u00af =6.21\u00a0 kg, 5.70\u20137.41\u00a0kg). Soluble protein from ~2\u00a0wk aged pork loin was prepared using a low-ionic-strength buffer. Proteins were digested with trypsin, labeled with 11-plex isobaric tandem mass tag reagents, and identified and quantified using a Q-Exactive Mass Spectrometer. Metabolites were extracted in 80% methanol from lyophilized and homogenized tissue samples. Derivatized metabolites were identified and quantified using gas chromatography-mass spectrometry. Between Categories A and D, 84 proteins and 22 metabolites were differentially abundant (adjusted P\u2005&amp;lt;\u20050.05). Fewer differences were detected in comparison between categories with less divergent tenderness measures. The molecular phenotype of the more tender (Category A) aged chops is consistent with a slower and less extended pH decline and markedly less abundance of glycolytic metabolites. The presence and greater abundance of proteins in the low-ionic-strength extract, including desmin, filamin C, calsequestrin, and fumarate hydratase, indicates a greater disruption of sarcoplasmic reticulum and mitochondrial membranes and the degradation and release of structural proteins from the continuous connections of myofibrils and the sarcolemma.<\/jats:p>","DOI":"10.1093\/jas\/skae355","type":"journal-article","created":{"date-parts":[[2024,11,20]],"date-time":"2024-11-20T06:31:43Z","timestamp":1732084303000},"source":"Crossref","is-referenced-by-count":6,"title":["Proteomic and metabolomic profiling of aged pork loin chops reveals molecular phenotypes linked to pork tenderness"],"prefix":"10.1093","volume":"102","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-9773-5027","authenticated-orcid":false,"given":"Logan G","family":"Johnson","sequence":"first","affiliation":[{"name":"Iowa State University Department of Animal Science, , Ames, IA 50011 ,","place":["USA"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5148-4584","authenticated-orcid":false,"given":"Chaoyu","family":"Zhai","sequence":"additional","affiliation":[{"name":"University of Connecticut Department of Animal Science, , Storrs, CT 06269-4040 ,","place":["USA"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kenneth J","family":"Prusa","sequence":"additional","affiliation":[{"name":"Iowa State University Department of Food Science and Human Nutrition, , Ames, IA 50011 ,","place":["USA"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mahesh N","family":"Nair","sequence":"additional","affiliation":[{"name":"Colorado State University Department of Animal Sciences, , Fort Collins, CO 80523 ,","place":["USA"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0337-8450","authenticated-orcid":false,"given":"Jessica E","family":"Prenni","sequence":"additional","affiliation":[{"name":"Colorado State University Department of Horticulture and Landscape Architecture, , Fort Collins, CO 80523 ,","place":["USA"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jacqueline M","family":"Chaparro","sequence":"additional","affiliation":[{"name":"Colorado State University Department of Horticulture and Landscape Architecture, , Fort Collins, CO 80523 ,","place":["USA"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5012-3277","authenticated-orcid":false,"given":"Elisabeth","family":"Huff-Lonergan","sequence":"additional","affiliation":[{"name":"Iowa State University Department of Animal Science, , Ames, IA 50011 ,","place":["USA"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9495-0722","authenticated-orcid":false,"given":"Steven M","family":"Lonergan","sequence":"additional","affiliation":[{"name":"Iowa State University Department of Animal Science, , Ames, IA 50011 ,","place":["USA"]}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"286","published-online":{"date-parts":[[2024,11,20]]},"reference":[{"key":"2024121022171859500_CIT0001","doi-asserted-by":"publisher","first-page":"2755","DOI":"10.1111\/febs.15864","article-title":"New roles of desmin in the maintenance of muscle homeostasis","volume":"289","author":"Agnetti","year":"2022","journal-title":"FEBS J"},{"key":"2024121022171859500_CIT0078","volume-title":"Official Methods of Analysis of the Association of Official Analytical Chemists: Official Methods of Analysis of AOAC International","author":"AOAC International","year":"2019","edition":"21st Edition"},{"key":"2024121022171859500_CIT0002","doi-asserted-by":"publisher","first-page":"46","DOI":"10.1016\/j.meatsci.2007.07.031","article-title":"Progress in reducing the pale, soft, and exudative (PSE) problem in pork and poultry meat","volume":"79","author":"Barbut","year":"2008","journal-title":"Meat Sci"},{"key":"2024121022171859500_CIT0003","doi-asserted-by":"publisher","first-page":"289","DOI":"10.1111\/j.2517-6161.1995.tb02031.x","article-title":"Controlling the false discovery rate: a practical and powerful approach to multiple testing","volume":"57","author":"Benjamini","year":"1995","journal-title":"J. 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