Energy substrate provision in vivo and the changes in muscle pH post mortem

Lister, D.; Spencer, G. S. G.

doi:10.1016/0309-1740(83)90031-1

Cited by 12 publications

(3 citation statements)

References 10 publications

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“…Beta adrenergic stimulants, such as isoproterenol, can reduce muscle glycogen. Lister and Spencer () found that infusion of isoproterenol alone in sheep decreased muscle glycogen, but it was not sufficient to cause DC. Co‐administration with pyrazole carboxylic acid (an inhibitor of lipolysis) resulted in DFD muscles in all treated animals, indicating that a complete exhaustion of muscle glycogen requires blocking the metabolism of other energy sources.…”

Section: Contributing Factors To DCmentioning

confidence: 99%

Causes and Contributing Factors to “Dark Cutting” Meat: Current Trends and Future Directions: A Review

Ponnampalam

Hopkins

Bruce

et al. 2017

Comp Rev Food Sci Food Safe

191

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Dark cutting in beef and sheep meat has been the subject of extensive research with numerous associations established between it and various production practices. Despite these associations, dark cutting still occurs and causes significant financial losses globally in the fresh meat market. Consumers tend to reject dark meat as it is perceived to be from old or poorly-handled animals and is described as being tough, having an undesirable flavor, and having a short shelf-life. There is no universal system to categorize dark cutting carcasses and meat across countries, although various methods are used to determine the phenomenon. Classifying carcasses as dark cutters on the basis of ultimate pH or color using one muscle, such as the m. longissimus thoracis can lead to mis-description of other muscles within the same carcass and loss of income across the supply chain. The purpose of this review was to identify the factors predisposing animals to dark cutting and to provide recommendations and directions for future research. The review revealed no single production factor causing dark cutting, but that a range of factors or a combination of factors and interactions lead to its occurrence. Dark cutting is a complex condition that can be resolved through comprehensive management of animals, and management of human involvement, and clear guidelines to minimize the incidence of "dark cutting" meat and to improve the profitability of all sectors in the supply chain are provided here.

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Section: Contributing Factors To DCmentioning

confidence: 99%

Causes and Contributing Factors to “Dark Cutting” Meat: Current Trends and Future Directions: A Review

Ponnampalam

Hopkins

Bruce

et al. 2017

Comp Rev Food Sci Food Safe

191

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“…L'évolution du pH post-mortem influence principalement la couleur, la capacité de rétention d'eau, la jutosité et la tendreté de la viande (figure 6). La teneur en glycogène des muscles au moment de l'abattage dépend en partie des échanges préalables des substrats énergétiques entre le foie, le tissu adipeux et les muscles (Lister et Spencer 1983, revue de Hocquette et al 1998b. C'est ainsi que le stress ou l'activité physique musculaire avant abattage peuvent affecter la qualité de la viande en modifiant la teneur en glycogène.…”

Section: B / Améliorer Les Qualités De La Viandeunclassified

Métabolisme énergétique des muscles squelettiques chez les animaux producteurs de viande

et al. 2000

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Le muscle est d’importance économique majeure chez les animaux producteurs de viande. Ses principales fonctions physiologiques sont la thermogenèse, la posture et l’activité physique de l’animal. Ces fonctions et la croissance du muscle ont des besoins spécifiques en énergie, entraînant parfois des compétitions pour l’utilisation des différents nutriments. Ces régulations métaboliques modifient les efficacités de production et d’utilisation de l’ATP, et certaines caractéristiques musculaires déterminantes pour les qualités de la viande. Par exemple, un métabolisme musculaire plus glycolytique est associé à une meilleure utilisation du glucose, à une plus grande sensibilité du muscle à l’insuline, à un développement accru du muscle, à une réduction de ses dépenses énergétiques, et à une augmentation de sa teneur en glycogène. L’amélioration de la croissance musculaire par la sélection génétique induit un métabolisme musculaire moins oxydatif avec, comme conséquence, moins de lipides intramusculaires. Une augmentation des apports énergétiques favorise les dépôts de protéines, de glycogène et de lipides intramusculaires. Toutefois, des apports excessifs induisent une résistance du muscle à l’insuline favorisant le développement des tissus adipeux de la carcasse. Le turnover des nutriments et leur répartition entre les voies anaboliques (lipogenèse, glycogenèse) ou cataboliques (glycolyse, lipolyse, oxydation) intramusculaires restent à préciser. L’activité physique des animaux et la lutte contre le froid modifient les caractéristiques musculaires en favorisant le métabolisme oxydatif. La question qui se pose aujourd’hui est donc : l’optimisation des efficacités de production et d’utilisation de l’ATP est-elle compatible avec l’amélioration des qualités de la viande, déterminées notamment par les taux de glycogène et de lipides intramusculaire.

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“…Accordingly a theory involving a direct effect of red cell Ada activity through its naturally occurring substrateadenosine-on porcine muscle metabolism was advanced. The theory is based on 3 major observations, firstly a lowered ability to mobilize free fatty acids (FF A) as energy source was recently linked to the occurrence of DFD meat in pigs and sheep (Spencer et al 1983, Lister & Spencer 1983. Secondly adenosine is proven to be a potent inhibitor of lipolysis in vitro as well as in vivo (c.f.…”

Section: Introductionmentioning

confidence: 99%

Adenosine Deaminase and Porcine Meat Quality

Hyldgaard‐Jensen¹

1989

Acta Vet Scand

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Hyldgaard-Jensen, J.F.: Adenosine deaminase and porcine meat quality. I. Effect of dipyridamole on plasma free faUy acids, glucose, lactate and c•AMP in pigs representing high and low red cell adenosine deaminase activity. Acta vet. scand. 1990,31, 137•143. -The effect of dipyridamole -an adenosine uptake inhibitoron the plasma concentration of free fatty acids (FFA), glucose, lactate and cyclic adenosine monophosphate (cAMP) has been examined in 2 groups of Landrace pigs representing low (Ada 0) and high (Ada A) red cell adenosine deaminase (Ada) activity. Pigs fitted with a jugular vein catheter were given dipyridamole (0.\6 mg/kg/min) over a period of 30 min. The infusions were performed 22 h after the last meal at a time where pigs were found to show steady increase and decline in rates of lipolysis and glycogenolysis, respectively. The results showed that lipid mobilization as identified by the plasma FFA concentration was markedly depressed. During the infusion of dipyridamole similar degree of inhibition was seen in Ada 0 and Ada A pigs, however, in the period following the infusion, a significantly stronger suppression persisted in the Ada 0 pigs. Both the blood glucose and lactate level rose distinctly as a result of the dipyridamole treatment. This stimulation of the glycolysisrate was significantly more expressed in Ada 0 pigs compared to that of the Ada A pigs. When theophylline, an antagonist of adenosine, was given together with dipyridamole, the rise in the lactate level was considerably diminished. Dipyridamole also produced a distinct rise in the plasma cAMP levels. lipol ysis ; gl ycoly sis ; pigs.

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Energy substrate provision in vivo and the changes in muscle pH post mortem

Cited by 12 publications

References 10 publications

Causes and Contributing Factors to “Dark Cutting” Meat: Current Trends and Future Directions: A Review

Causes and Contributing Factors to “Dark Cutting” Meat: Current Trends and Future Directions: A Review

Métabolisme énergétique des muscles squelettiques chez les animaux producteurs de viande

Adenosine Deaminase and Porcine Meat Quality

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