| Abstrakt: |
The objective of this study was to examine the effect of short-term transportation and lairage time on meat quality, myofibrillary structure, calpastatin (CAST), µ-calpain (CAPN1), calpain 3 (CAPN3), and heat shock protein 70 (HSPA1A) expression levels of M. longissimus dorsi of Kıvırcık breed sheep (n=40). Meat quality was evaluated by muscle glycogen amounts, pH, temperature, cooking loss, water holding capacity, shear force, instrumental color, sarcomere length, and organoleptic properties. Cellular changes in the muscle during the aging process were scanned by electron microscopy and CAST, CAPN1, CAPN3, HSPA1A expression levels were measured to reveal the association on meat tenderness. As a result, a positive effect of long lairage time groups was observed in the pH, glycogen, SF values, and organoleptic evaluation. CAST, CAPN1, CAPN3 expression showed no difference, however, HSPA1A showed a significant difference in the aging process. In conclusion, genotypic differences, their effect on gene expression, and protein level on meat quality should be further investigated. [ABSTRACT FROM AUTHOR] |
