Lactic acid in muscle and its effects on meat quality. Fast glycolysis during early post mortem stage while the muscle temperature is still high is the cause of pse meat. Changes in the concentrations of glycogen and lactate and the concentrations of some. Effect of some electrical stimulation variables on wing. The effects of the following factors have been investigated. The relationship between the degree of acceleration of post. The comparison of energy metabolism and meat quality among. However, tissuespecific difference in glycogen metabolism between breast and thigh muscles of transported broilers has not been well studied. Glycolysis was the very first biochemistry or oldest biochemistry studied. Influence of postmortem muscle glycogen content on the. Variation in the response to manipulation of postmortem.
Variation in the rate andor the extent of post mortem glycolysis is responsible for a major proportion of the variation in meat whc and color. Atpase adenosine triphosphatase amount, amp deaminase amount, percentage of the phosphorylase in the a form and the effect of diluting the glycolytic enzyme complex as. The american meat science association defines meat as red meat beef, pork, and lamb, poultry, fishseafood, and meat from other managed species. Finally, according to the results of hassc4acli 1057 and hamm 1959a, the structural p r o t c h of rigor or post rigor bcef muscle at ph 7 bind more. Because postmortem glycolysis and ph decline are enzymatically controlled, evaluating. The risk of incidence of defective meat is a result of the combination of antemortem and postmortem factors.
The modifying effects of oxytocin on stressinduced changes. The reconstituted glycolytic system described previously scopes, 1973 was used to simulate postmortem glycolytic metabolism in muscle. Although many modifications are used, the methods may be divided into two classes, brine and drysalt cures. The aim of this study was evaluation of the postmortem changes in bovine meat during aging, quantitative analysis of glycogen and lactic. Postmortem cooling of the body to the surrounding temperature.
Aerobic growth requires less glucose than anaerobic condition. The risk of incidence of defective meat is a result of the combination of ante mortem and post mortem factors. As a tissue, muscle has the unique ability to switch its metabolic source of atp, the energy currency underpinning muscle function. Because post mortem glycolysis is slower in beef than in pork or turkey, more time was available post mortem to high pressure process beef. Rapid post mortem glycolysis and high phu values suggest the occurrence of stress at and preslaughter. Post mortem glycolysis is a series of chemical reactions, which include the conversion of muscle glycogen to lactic acid. Postmortem muscle glycolysis and meat quality characteristics. Unlike mammalian and poultry meat, which shows strong postmortem drop in ph reaching ultimate peak values of about 5. Meat and meat products encyclopedia of life support. Further efforts to understand how the glycolytic enzyme kinetics are influenced by both pre and postslaughter factors will be beneficial in the ongoing quest to maximise fresh meat quality. Effects of dietary energy sources on post mortem glycolysis. The ante mortem factors are linked with the procedure at the lairage, the slaughtering factors, such as the method of stunning, and the post mortem factors, including processing of meat carcasses.
Two groups of twelve turkey carcasses with sirnilas ultimate ph values were sefected based on 15 min postmonem pm breast muscle ph rapid. Time post mortem did affect p in experiment 1, ph was highest p post mortem. Regulation of postmortem glycolysis in ruminant muscle. The extent of post mortem glycolysis also has an effect on the tenderness of beef, pork, and lamb. Carcass composition and yield of alaskan reindeer rangifer. In this way the postmortem changes are nearly inhibited. Postslaughter changes in atp metabolites, reducing and. From the study it can be concluded breast muscle ph values can drop between 79 to 93% of their capacity within the first 4 hours after death. The effect of different slaughter methods on the post mortem. Jul 10, 2014 post slaughter factors postslaughter factors are.
Glycolic changes which occur postmortem have an impact on the physical and sensory features of beef, which in turn determine the successive processes and influence such beef quality traits as colour, tenderness, and cooling loss. Us3122440a us107021a us10702161a us3122440a us 3122440 a us3122440 a us 3122440a us 107021 a us107021 a us 107021a us 10702161 a us10702161 a us 10702161a us 3122440 a us3122440 a us 3122440a authority us united states prior art keywords meat enzyme mortem approximately water prior art date 19610502 legal status the legal status. For example, websters dictionary defines meat as the flesh of an animal especially a mammal as food merriamwebster, 2017. Stimulated carcasses put into a blast freezer at 5 hr post. Antemortem treatment did not effect concentrations of glycolytic metabolites during postmortem glycolysis tables 2 and 3 or prerigor ph p0. Generally the carcasses are stored for a few days after slaughter.
After 4 hours postmortem all carcasses in experiments 1 and 2 were cut up and the breast muscle meat were stored at 2 c for 20 hours at which time the ultimate ph 24 hr postmortem was recorded. Time postmortem did affect p pdf from avs 3327 at california polytechnic state university, pomona. Pale, soft, and exudative pse meat has been recognized for decades. Postmortem changes in atp, glucose6phosphate and ph demonstrated that the rate of postmortem glycolysis in the pm was significantly faster than in the ld. Any deviation from the normal rate and extent of postmortem glycolysis and ph decline may lead to poor meat quality development such as pale soft and exudative pse meat, acid meat, or dark firm and dry meat dfd briskey, 1964. The modifying effects of oxytocin on stressinduced. Fate of glucose in living systems glykys sweet, lysis. Regulation of postmortem glycolysis in ruminant muscle 2014 ferguson, d.
Feb 23, 2011 this last procedure, therefore, has the potential to greatly reduce times between slaughter and freezing without increasing the risk of cold shortening and the associated toughness of meat. Meat and meat products encyclopedia of life support systems. The extra time allows processors to potentially break the beef carcass into primals, if desired. The extent of postmortem glycolysis also has an effect on the tenderness of beef, pork, and lamb. Feb 25, 2010 it has also been found that high pressure processing of beef also reduced post mortem glycolysis. Discoloration of the body outside the blood vascular system, f antemortem and or postmortem settling of blood andor other fl. Jun 12, 2019 unlike mammalian and poultry meat, which shows strong postmortem drop in ph reaching ultimate peak values of about 5. Rapid postmortem glycolysis and high phu values suggest the occurrence of stress at and preslaughter. Ante mortem treatment did not effect concentrations of glycolytic metabolites during post mortem glycolysis tables 2 and 3 or prerigor ph p0. Glycolic changes which occur post mortem have an impact on the physical and sensory features of beef, which in turn determine the successive processes and influence such beef quality traits as colour, tenderness, and cooling loss. Treatment with oxytocin significantly retarded post mortem glycolysis and stopped the production of pale, soft, exudative meat.
Five intact korean bulls weighing about 550 kg were slaughtered to investigate postmortem glycolysis. Food, wastes, hormones and metabolites supply stops. We hypothesize that the presence of the halothane gene accelerates energy consumption in postmortem muscle, which activates adenosine monophosphateactivated protein kinase ampk, leading to enhanced glycolysis and pse meat. Post mortem changes and conversion of muscle into meat death of the animal and consequences of circulatory failure. To elucidate the molecular mechanism underlying this fast glycolysis in muscle to become pse meat, post mortem atp metabolism, fructose2,6diphosphate content, and the activities of ampk. Regulation of postmortem glycolysis and meat quality. The aim of this study was evaluation of the post mortem changes in bovine meat during aging. Histochemical and meat quality characteristics of longissimus dorsi ld and psoas major pm muscles were made. The effect of different slaughter methods on the post mortem glycolysis of muscle in lambs. Pork with normal color and whc reaches an ultimate ph of 5. Pressure treatment meat is subjected to shock when submerged in water, the treatment subjects meat to very high pressure, accelerates postmortem glycolysis and cause improvement in tenderness. However, the exact mechanisms linking the halothane gene and the incidence of pse meat remain unclear. After several hours, post mortem meat reaches the ultimate ph, usually 5. View enhanced pdf access article on wiley online library html view download pdf for offline viewing.
Preslaughter transport effect on broiler meat quality and. One of the main factors is the composition of the muscle. As post mortem glycolysis proceeds, the muscle becomes inextensible. Dietary energy source can influence muscle glycogen storage at slaughter. This study investigated the effects of dietary energy sources on meat quality, post mortem glycolysis and muscle fibre type transformation of finishing pigs. Seventytwo barrows with an average body weight of 65. Smith this study was conducted to assess the regulation of glycolysis by 6phosphofructokinase pfk during the postmortem metabolism of beef muscle. The conversion of muscle to meat actually starts when someone decides to sell and market their pigs because this is when ante mortem stress occurs with the marketing and handling of animals. Sheep, rabbit and oxmuscle minces prepared soon after slaughter were diluted with 1 vol. Also, immediately post mortem, lactic acid will be produced as fibers attempt to keep the atp content at the normal level homeostasis. Us3122440a processes of tenderizing meat using ante. We thus investigated the differences in meat quality, adenosine phosphates, glycolysis, and bound key enzymes.
While atp, adp and amp were rapidly broken down, the concentration of imp rose rapidly and remained high. Studies with a reconstituted muscle glycolytic system. Finally, according to the results of hassc4acli 1057 and hamm 1959a, the structural p r o t c h of rigor or postrigor bcef muscle at ph 7 bind more. The aim of this study was evaluation of the postmortem changes in bovine meat during aging, quantitative. Nov 01, 2007 read variation in the response to manipulation of post mortem glycolysis in beef muscles by lowvoltage electrical stimulation and conditioning temperature, meat science on deepdyve, the largest online rental service for scholarly research with thousands of academic publications available at your fingertips. Khan 1971 reported that high postmortem temperatures accelerated. Further efforts to understand how the glycolytic enzyme kinetics are influenced by both pre and post slaughter factors will be beneficial in the ongoing quest to maximise fresh meat quality. Postmortem changes in atp, glucose6phosphate and ph demonstrated that the rate of postmortem glycolysis in the pm was significantly faster than in.
The antemortem factors are linked with the procedure at the lairage, the slaughtering factors, such as the method of stunning, and the postmortem factors, including processing of meat carcasses. To elucidate the molecular mechanism underlying this fast glycolysis in muscle to become pse meat, post mortem atp metabolism, fructose2,6diphosphate content, and the activities of ampk, glycogen. To elucidate the molecular mechanism underlying this fast glycolysis in muscle to become pse meat, postmortem atp metabolism, fructose2,6diphosphate content, and. Principles of meat science 5th edition, chapter 5, pages 97 to 122.
This is a futile exercise where, cells invest an atp to produce fbp which is hydrolysed back. Use of high pressure processing to improve muscle quality by. This value varies within a large range and, in extreme cases, the ph may drop as low as 5. Main changes in post mortem glycolysis post mortem meat glycolysis occurs when o 2 supply to muscle tissue ceases, glycogen, main cho store of animals is no longer oxidized to co 2 and h 2 o but anaerobically broken down to lactic acid. As postmortem glycolysis proceeds, the muscle becomes inextensible. We thus investigated the differences in meat quality, adenosine phosphates, glycolysis, and bound key enzymes associated with glycolysis. Reactions of glycolysis can be carried out in cellfree.
Mar 11, 2014 regulation of post mortem glycolysis in ruminant muscle regulation of post mortem glycolysis in ruminant muscle ferguson, d. Fast glycolysis during early postmortem stage while the muscle temperature is still high is the cause of pse meat. During oxygen debt, such as that occurring immediately following the death of animals, anaerobic metabolism is initiated in an attempt to restore homeostasis within the muscle. To elucidate the molecular mechanism underlying this fast glycolysis in muscle to become pse meat, postmortem atp metabolism, fructose2,6diphosphate content, and the activities of ampk. However, few studies have demonstrated whether the dietinduced change of muscle glycogen is achieved by the transformation of muscle fibre type. Preslaughter transport has been reported to decrease the quality of breast meat but not thigh meat of broilers. Variability in postmortem ph values of broiler breast. Postmortem regulation of glycolysis by 6phosphofructokinase in bovine muscle. Meat science, fourth edition focuses on the science of meat, from the initiation of life in the meat animal to the absorption of its nutrients by the human consumer this edition updates the topics on hormonal control of reproduction and growth, preslaughter stress, modes of stunning and bleeding, refrigeration, eating quality, and consumer health. Immediately the neck is cut, blood circulation stops, 1. Meat may be frozen and then stored at temperatures of 10 to 15f. Abstract the rates of ph fall and of changes in glycolytic intermediates and cofactors in ox sternomandibularis muscle minced soon after slaughter were compared with the rates in unminced muscle.
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