Proteome analysis of muscle tissues: Two dimensional protein mapping of pig and cod muscle.

Project Details


Certain aspects of muscle biology such as metabolism, growth and development of muscle cells influence the quality of muscle based foods. In addition, the proteolytic processes that start immediately after slaughter or catch (post mortem metabolism) have major impact on taste and texture of meat from fish and mammals. In order to secure optimal quality, it is important to understand the basic mechanisms of muscle biology as well as to understand the post mortem processes that turn muscle into meat. Hence it is important to characterize the involved proteins and genes, and how they interact with each other and with environmental factors to influence meat quality.
Proteome analysis is a new and powerful tool for characterization of cellular protein expression. This method is based on 2 dimensional (2D) electrophoretic separation of the cellular proteins so that each protein can be identified by its specific coordinates in a 2D protein map from which it can be extracted and identified by micro sequencing and mass spectrometry.
Our aim is to establish and optimize such 2D protein maps of muscle tissues from cod and pork. Existing methods of tissue preparation, 2D gel separation and computer assisted image analysis of the 2D maps will be optimized. The established 2D maps will be used to study proteins that are involved in post mortem changes of muscle tissue, in order to find and identify marker proteins that can be used as assays for quality labeling.
Effective start/end date01/07/199931/05/2003


Explore the research topics touched on by this project. These labels are generated based on the underlying awards/grants. Together they form a unique fingerprint.