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It is established that tenderness is a fundamental component of meat quality. It is also known that fresh pork loin tenderness does vary. Consumers value quality and are willing to pay a premium for consistently tender pork products. The lack of differentiation in the quality of pork products coupled with the consumer desire for tenderness demonstrates a need for definition of pork quality. Identifying biomarkers to classify tough and tender pork products could be a way to distinguish high quality pork for consumers. Therefore, the objectives of this study were to determine proteolytic and sarcoplasmic proteome differences that contribute to tenderness variation in aged pork loins.

Proteomic features associated with tenderness of aged pork loins