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Meat quality is a combination of significant traits and individual properties of the raw material determining its use and nutritive value for the consumer, which develop throughout the animals’ lives (33). The most important of these include tenderness, color, taste, juiciness, and aroma. After slaughter, the multistage conversion of muscle into meat is accompanied by many independent structural and biochemical changes, including the proteolysis of structural proteins that make up the muscle cytoskeleton. In recent years, the effect of structural proteins on meat quality has been the subject of many observations and analyses. Studies to date have shown that postmortem changes related to the conformation and amount of structural proteins in muscles have a direct effect on physicochemical parameters of the meat, thus contributing to its final quality (12, 17, 30, 34). Integrin is one of the major structural proteins of the cytoskeleton, which play a significant role in shaping the quality traits of meat. The effect of postmortem integrin degradation on pork quality has been the subject of several studies (3, 4, 16, 29, 32, 34, 35). Therefore, the aim of this study was to present the role of integrin in postmortem pork quality. Location, structure and function of integrin in muscle fibers

Integrin degradation during postmortem cold storage and the level of drip loss in pork