Agriculture Commons^™

New Insight Into The Effects Of Small Heat Shock Proteins On Callipyge Lamb Meat Tenderness, Traci Cramer, Yuan H Brad Kim, Danyi Ma, Jolena N. Waddell, Moriah Penick

The Summer Undergraduate Research Fellowship (SURF) Symposium

Callipyge lambs are a type of sheep that are genetically known to produce tough meat. High expression of calpastatin, which inhibits proteolytic activity of µ-calpain, has been identified as the main factor behind the toughness of callipyge lamb meat. Another group of proteins called small heat shock proteins (sHSP) has recently been suggested for its possible involvement in tenderness development of meat, where up-regulation of sHSP may be associated with toughness. However, the role of sHSP in meat tenderization of callipyge lambs has never been investigated; therefore, the objective of this study is to determine possible involvement of sHSP in …