Abstract
The role of postmortem chilling rate in regulating Ca2+ release through ryanodine receptor 1 (RyR1) in pork microstructure and tenderness were evaluated. The pork was allocated to the low chilling rate (LCR, 4.26°C/h), medium chilling rate (MCR, 8.89°C/h), and high chilling rate (HCR, 13.33°C/h) group. Sarcomere super-contraction and fiber damage were obtained in HCR samples, leading to the lowest shear force (P < 0.05). Under HCR, Ca2+ concentration significantly increased in sarcoplasm and decreased in sarcoplasmic reticulum were found at 2-5 h postmortem compared to other groups (P < 0.05). RyR1 and dihydropyridine receptor (DHPR) levels were higher and 12 kDa FK506 binding protein (FKBP12) level was lower in HCR samples at 6 h postmortem (P < 0.05). Therefore, HCR (13.33°C/h) may enhance Ca2+ release by up-regulating RyR1 level with DHPR activation increasing and FKBP12 inhibition decreasing, causing myofibril damage from sarcomere super-contraction to improve pork tenderness at early postmortem.
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