Etiological Status and Associated Studies of Pale, Soft, Exudative Porcine Musculature

Briskey, E. J.

doi:10.1016/s0065-2628(08)60100-7

Cited by 351 publications

(137 citation statements)

References 105 publications

Supporting

Mentioning

127

Contrasting

Unclassified

Order By: Relevance

“…The incidence of pale soft exudative (PSE) meat is one of the main quality problems in pork (Oliver et al, 1993). PSE meat is characterized by its intense paleness, low pH, low consistency and intense exudation (Briskey, 1964). The Landrace showed the characteristics of PSE meat since they were paler, and had higher drip loss compared with Jinhua pigs.…”

Section: Discussionmentioning

confidence: 99%

Developmental changes of carcass composition, meat quality and organs in the Jinhua pig and Landrace

Miao

Wang

et al. 2009

Animal

View full text Add to dashboard Cite

The present study was aimed to compare the developmental changes of carcass composition, meat quality characteristics and organ weight in pigs of different breeds. Six pigs (sex balance) of each breed were slaughtered at 35, 80 and 125 days of age, respectively. The carcass was chilled and the left carcass side was dissected into bone, lean meat, fat and skin; additionally, organ weight and meat quality parameters were observed. Carcasses of the Jinhua pig were lighter ( P , 0.001), contained less lean meat percentage ( P , 0.01) and more carcass fat percentage ( P , 0.05) than did carcasses of the Landrace. L*-values were lower in Jinhua pigs than in Landrace at 125 days of age ( P , 0.05), but the Jinhua pig had higher a*-values compared with Landrace at the age of 80 days ( P , 0.01) and 125 days ( P , 0.01), respectively. In addition, Jinhua pigs showed lower colour scores ( P , 0.05), higher intramuscular fat (IMF) percentage ( P , 0.05), less marbling scores ( P , 0.05) and lower drip loss ( P , 0.05) than Landrace. For organ weight, Jinhua pigs had higher relative heart weight at the age of 80 days ( P , 0.05) and 125 days ( P , 0.001), and higher relative liver weight at 125 days of age ( P , 0.01) than that of Landrace. In addition, the relative kidney weight was heavier ( P , 0.001) in the Jinhua pig than in the Landrace during the whole experiment. These results indicated that developmental changes of carcass composition, meat quality parameters and organ weight displayed breed differences. Jinhua pigs were fatter than Landrace but the former had better quality characteristics in the meat.

show abstract

Section: Discussionmentioning

confidence: 99%

Developmental changes of carcass composition, meat quality and organs in the Jinhua pig and Landrace

Miao

Wang

et al. 2009

Animal

View full text Add to dashboard Cite

show abstract

“…Type I muscle fibres can produce energy from lactate by oxidation, thus the predominantly oxidative dark muscles (Briskey, 1964) do not need to use glycogen as an energy source when the pH is high, i.e. the activity of GDE is not critical.…”

Section: Discussionmentioning

confidence: 99%

Activity of porcine muscle glycogen debranching enzyme in relation to pH and temperature

2005

View full text Add to dashboard Cite

The activity of glycogen debranching enzyme (GDE) was studied in relation to pH value and temperature in porcine masseter and longissimus dorsi muscles. A glycogen limit dextrin was used as the substrate for GDE, and the enzyme was derived from raw meat extracts. In both muscles, the pH only weakly affected on activity of GDE at the pH values found in carcasses post-slaughter.However, the activity of GDE decreased strongly (P < 0.001) when the temperature decreased from values of 39 °C and 42 °C found just after slaughter to values of 4 °C and 15 °C found during cooling. In both muscles the activity of GDE began to fall at temperatures below 39 °C and was almost zero when the temperature decreased to below 15 °C. Thus, the activity of GDE may control the rate of glycogenolysis and glycolysis, but does not block rapid glycolysis and pH decrease when the temperature is high. This may be important in PSE meat, where the pH decreases rapidly at high temperatures, but rapid cooling could limit the activity of GDE and thus glycogenolysis. As expected, GDE was more active in the light longissimus dorsi muscle than in the dark masseter muscle.

show abstract

“…Values of L* > 49 are indicative of meat with alterations in the functionality of proteins (Barbut, 1997). Besides color and water holding capacity, denaturation (Briskey, 1964) and oxidation (Nakashima et al, 2004) caused by AHS may harm the process of proteolysis and therefore, tenderness (Wood & Richards, 1975).…”

Section: Introductionmentioning

confidence: 99%

Sarcoplasmatic and myofibrillar protein changes caused by acute heat stress in broiler chicken

Santos

Delgado

Menten

et al. 2008

Sci. agric. (Piracicaba, Braz.)

View full text Add to dashboard Cite

Acute heat stress (AHS) modifies the structure of myofibrils affecting functional properties of meat, mainly the water holding capacity. This experiment aimed to identify changes in proteolysis and migration between the myofibrillar and sarcoplasmatic fractions due to pre-slaughter AHS. Myofibrillar fragmentation index (MFI), SDS-PAGE, western blot of vinculin (WB) and shear force (SF) were determined. Six hundred broilers (Gallus gallus) were slaughtered in three different days (ST). In each ST, groups of ten animals were placed in transport crates and submitted to AHS (35ºC, 75 -85% RH) for 2 hours. Simultaneously, the non-stressed broilers (NS) were kept in thermoneutral environment (22ºC, 83 ± 6.6% RH) within the crates in the same density. After slaughter, the breast muscles were kept refrigerated until the withdrawal of all samples (0, 1, 2, 6 and 24 hours after slaughter). Sampling within AHS and NS birds was collected according to lightness value (normal L* ≤ 49, and high ≥ 51), except for determination of MFI and SF. The lightness was used later to perform SDS-PAGE and WB analyses. MFI kinetics showed that the fragmentation rate was superior in animals NS, indicating that AHS can harm proteolysis and rate of myofibrillar fragmentation. However, the extent of fragmentation did not change, as well as SF values. SDS-PAGE for Troponin fragments indicated a differentiated pattern between AHS and NS. The WB did not show alterations in vinculin fragmentation. Modifications in sarcoplasmatic fraction are observed in meat with high L*values, independent of environmental condition. Key words: broiler, heat stress, lightness, fragmentation index, shear force ALTERAÇÕES NAS PROTEÍNAS SARCOPLASMÁTICAS E MIOFIBRILARES EM FRANGOS DE CORTE CAUSADAS POR ESTRESSE TÉRMICO AGUDORESUMO: O estresse térmico agudo (ET) causa alterações na estrutura das miofibrilas, afetando propriedades funcionais da carne, principalmente a capacidade de retenção de água. Identificaram-se mudanças na proteólise e migração entre as frações miofibrilar e sarcoplasmática, decorrentes do ET pré-abate, através do índice de fragmentação miofibrilar (MFI), SDS-PAGE para troponina (SDS), imunodetecção de vinculina (IV) e força de cisalhamento (FC). Seiscentos frangos (Gallus gallus) foram abatidos em três dias diferentes (DA). Em cada DA os animais foram colocados em caixas de transporte (10 aves/caixa) e submetidos a ET (35ºC, 75 -85% UR)por 2 horas. Simultaneamente, o outro grupo de animais (NET) foi mantido em caixas em condição termoneutra (22ºC, 83 ± 6,6% UR) pelo mesmo período de tempo. Após o abate o músculo do peito foi coletado e mantido refrigerado, até a retirada de todas as amostras (0, 1, 2, 6 e 24 horas pós-abate

show abstract

Etiological Status and Associated Studies of Pale, Soft, Exudative Porcine Musculature

Cited by 351 publications

References 105 publications

Developmental changes of carcass composition, meat quality and organs in the Jinhua pig and Landrace

Developmental changes of carcass composition, meat quality and organs in the Jinhua pig and Landrace

Activity of porcine muscle glycogen debranching enzyme in relation to pH and temperature

Sarcoplasmatic and myofibrillar protein changes caused by acute heat stress in broiler chicken

Contact Info

Product

Resources

About