Postmortem glycolysis and pork quality

S Stajkovic,N Karabasil,D Vasilev,V Teodorovic

doi:10.1088/1755-1315/333/1/012032

S Stajkovic, N Karabasil + Show 2 more

Open Access

https://doi.org/10.1088/1755-1315/333/1/012032

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Abstract

After an animal is harvested for meat, the skeletal muscle initiates a myriad of biochemical pathways in an attempt to maintain energy homeostasis. Anaerobic glycolysis is responsible for the generation of ATP to help meet energy demand and for the decrease in pH by generating H+. Both the rate and the extent of the post-mortem pH decline are paramount in the context of the development of pork quality attributes, such as color, water holding capacity, and texture. Pale, soft and exudative meat and dark, firm, and dry meat are two of the major quality defects facing the pork meat industry. Because glycolysis has the potential to affect meat quality attributes either positively or negatively, evaluating its regulation post-mortem is fundamental to understanding meat quality. Therefore, the aim of this study was to evaluate factors that affect mechanism of glycolysis. Special consideration will be given to meat quality attributes and development of pork quality defects.

Highlights

During the post-mortem period, a myriad of energetic, biochemical, and physical changes takes place in the muscle that results in its conversion to meat
Anaerobic glycolysis is responsible for the generation of adenosine triphosphate (ATP) to help meet energy demand and for the decrease in pH by generating H+
A greater understanding of post-mortem metabolism during the conversion of muscle to meat and the mechanisms that govern glycolysis are critical to characterizing pork quality development

Summary

Introduction

During the post-mortem period, a myriad of energetic, biochemical, and physical changes takes place in the muscle that results in its conversion to meat. Any alterations in the rate or extent of pH decline in post-mortem muscle can have substantial influence on meat quality. A greater understanding of post-mortem metabolism during the conversion of muscle to meat and the mechanisms that govern glycolysis are critical to characterizing pork quality development. When reduced, muscle glycogen content can affect the extent of post-mortem pH decline and meat quality. WHC is an important quality attribute as it influences the yield and the quality of fresh and processed meat products [24] Many factors, such as pH and post-mortem proteolysis, influence WHC by altering the amount and location of moisture in muscle [24]. Rapid pH decline increases protein denaturation and decreases WHC, resulting in an undesirable soft texture in pork

Abnormal post-mortem metabolism and meat quality defects

Findings

Conclusions