Proteomic changes of the porcine skeletal muscle in response to chronic heat stress.
Yan-Jun CuiYue HaoJielei LiYanli GaoXianhong GuPublished in: Journal of the science of food and agriculture (2018)
The results indicate that HS-induced changes in the expression of myofibrillar proteins, glucose and energy metabolism-related proteins, heat shock protein and antioxidant enzymes might, at least partly, contribute to increase in meat tenderness. These findings will provide the foundation for developing future mitigating solutions and preventative therapies to reduce the detrimental effects of chronic HS on muscle function, metabolism and meat quality. © 2017 Society of Chemical Industry.