Titin and troponin T changes in relation to tenderness of meat from pigs of various meatiness

Native titin and troponin T undergo slower postmortem degradation in the musculus longissimus dorsi from pig carcasses of high meatiness (HM) (>55%) than in that from pig carcasses of low meatiness (LM). This was confirmed by western blotting of both proteins. More extensive protein degradation observed in muscles from LM pigs might be associated with their faster tenderisation, in comparison with changes recorded in the meat from HM pigs. Two-way statistical analysis of variance revealed that these processes were significantly affected by the meatiness of pigs and the time of meat storage after slaughter, although the former of these factors had more pronounced influence.