Submitted to: American Meat Science Association Conference Reciprocal Proceedings
Publication Type: Abstract Only
Publication Acceptance Date: 4/1/2002
Publication Date: 7/28/2002
Citation: Koohmaraie, M., Kent, M.P., Shackelford, S.D., Veiseth, E., Wheeler, T.L. 2002. APPLICATION OF PROTEOMICS APPROACHES TO MEAT SCIENCE. [Abstract] American Meat Science Association 55th Reciprocal Conference July 28-31, 2002, East Lansing, Michigan. 2002 CDROM.
Technical Abstract: To solve meat related problems, meat scientists have always been eager to take advantage of new technologies and methodologies developed in other areas of science. These new methodologies have led us to new findings or have enabled us to provide better support for existing hypotheses. For example, while Hoagland and colleagues in 1917 reported that proteolysis was an important factor in postmortem meat tenderization, it was not until the 1970s, 1980s, and even the 1990s, that meat scientists were able to demonstrate conclusively that indeed proteolysis is a major determinant of meat tenderization and meat tenderness. Meat scientists were able to demonstrate the role of proteolysis in meat tenderness by taking advantage of several methodologies such as SDS-gel electrophoresis, Western blotting, protein purification and microscopy. Meat scientists have also taken advantage of other technologies such as polymerase chain reaction (PCR) for a variety of applications such as species identification, as well as DNA cloning and sequencing to gain insight into the regulation of the gene/protein of interest. Science is now at the dawn of a new and exciting era of research and possibilities afforded by the new field of proteomics. Proteomics is a natural outgrowth of the genome or genomics field and it is the study of proteome, the entire collection of proteins as well as their structure, function, regulation, and interactions. Instead of studying one or a few proteins at a time, now we can study the entire protein composition of a given tissue or monitor the changes in the proteome of a given tissue in response to a treatment or a physiological change. This will allow the identification of proteins that are up- or down-regulated at a certain physiological state or in response to a given treatment. There are numerous applications of proteomics to the field of meat science. Just like other methodologies, proteomics will enable meat scientists to refine existing hypotheses, substantiate or refute existing hypotheses, make new discoveries and ultimately develop strategies to improve product quality. The oral presentation will include some examples of applications of proteomics to the field of meat science.