Study on the relationship between the changes of integrin and water holding capacity of PSE and normal pork during postmortem

The relationship between drip loss and the degradation of integrin of normal and PSE pork at post-mortem were analyzed by western blots and histological microscopic measurement techniques.The results showed that integrin both in normal and PSE ( Pale, Soft, Exudative) meat were degraded gradually with the extension of time during postmortem, and there was no significant difference in the quantities of degradation between normal and PSE meat ( p > 0.05) .The degradation of integrin of normal pork was significant at 24 h during postmortem ( p <0.05) .The degradation of integrin of PSE pork was significant at 6 h during postmortem ( p < 0.05) . The integrity of integrin and drip loss was negatively correlated at 2 d during postmortem ( p < 0.05) .The area of muscle cell gap were increased both in normal and PSE pork during postmortem.The gap area showed a significant increase at 1, 6, 24 h during postmortem, and the gap area of PSE pork was significantly higher than normal pork. Also the cell gap area at 1, 6, 24 h were positively correlated with the drip loss during postmortem ( p < 0.01) . The experimental results showed that the less the degradation of integrin, the smaller the cell gap area and the drip loss, also stronger the muscle water holding capacity.