Group Project Individual Blog Post

Research Project Blog #1 (Individual) by Shane Hall

BIO 212

The goal of my group’s research project is to study the relationship of protein sequences across varied meat pigmentation (dark and light).

     While the health benefits between red and white meat have been a cause for concern among many, this project shall observe the possible reasons as to how these meats are different with regard to protein sequences.  Research has shown that red meat can be located in muscular tissues different than that of white meat.  Tissues that are utilized for extended periods of time, for instance, are typically where red meat can be found in animals.  As such, studying differently colored meat can help demonstrate the genetic diversity that is expressed in an individual organism and uncover how muscular tissue behaves differently based upon its function.  Utilizing three species of animal that are similar to one another, our group decided to acquire leg meat (dark) and breast meat (light) across chicken, turkey, and duck for experimentation.  In this manner, we can set up a “protein sequence spectrum” that shows variation between the meat types of each individual animal as well as the differences across each species.

Reference    

The Color of Meat and Poultry [Internet].  [Updated 2013 Aug 6].  FSIS; [cited 2017 Feb 9].  Available from: https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/the-color-of-meat-and-poultry/the-color-of-meat-and-poultry/ct_index