Discovery Park Undergraduate Research Internship Program

"Elucidating the role of apoptosis in meat tenderization and oxdiation stability using the heat-stressed broiler model"

About the Project

Project Time & Type:
Fall 2016 - DURI
Research area(s):
Animal/Food Science
Project Description:
Heat stress adversely affect broiler meat quality attributes particularly inducing more oxidation and toughness. Apoptosis is the process of mediated cell death occurring immediately after exsanguination of animals or stress conditions. It is initiated by release of cytochrome C to the cytoplasm, ultimately activating caspase 3. Since caspase 3 is an enzyme that cleaves calpastatin, a known inhibitor of calpain (primary proteolytic enzyme), a potential involvement of apoptosis in meat tenderness development has been proposed. Therefore, in this study, we aimed to further investigate the role of apoptosis in the postmortem meat tenderization and oxidation stability using the heat-stress broiler model.
Expected Student Contributions:
The DURI student will perform biochemical and physico-chemical assays to determine meat quality measurement analyses under a close guidance of graduate students, a post-doc research associate, and project faculty advisors. The students are responsible for keeping accurate data records and conducting literature review. They are required to submit a mid-term progress report and the final report upon the completion of the study by the final week.
Related Website(s):
https://ag.purdue.edu/ansc/Pages/Profile.aspx?strAlias=kim1689
Desired Qualifications:
GPA>3.0, relevant previous lab experience preferred.
Estimated Weekly Hours:
9
Department awards independent research credits for this project?
Yes, 3 credit hours

Professor in Charge

Name:
Kim, Yuan
Deptartment/College:
animal sciences

Student Supervisor

Name:
Hyunwook Kim
Title:
Postdoc

Cooperating Faculty

Name:
Heng-Wei Cheng
Deptartment/College:
USDA-ARS