Effects of Short-Term Transportation and Lairage Time on Meat Quality, CAST, CAPN1, CAPN3, HSPA1A Gene Expression Levels and Myofibrillary Structure of M. longissimus dorsi of Kıvırcık Breed Sheep

The objective of this study was to examine the effect short term transportation and lairage time on meat quality, myofibrillary structure calpastatin (CAST), µ-calpain (CAPN1), calpain 3 (CAPN3) heat shock protein 70 (HSPA1A) expression levels longissimus dorsi Kıvırcık breed sheep (n=40). Meat quality evaluated by muscle glycogen amounts, pH, temperature, cooking loss, water holding capacity, shear force, instrumental color, sarcomere length organoleptic properties. Cellular changes in during ageing process scanned electron microscopy CAST, CAPN1, CAPN3, HSPA1A were measured reveal association tenderness. As a result, positive long groups observed glycogen, SF values evaluation. CAPN3 showed no difference, however, significant difference aging process. In conclusion, genotypic differences, their gene level should be further investigated.