Mitochondria influence postmortem metabolism and pH in an in vitro model

Scheffler, J. M.; Matarneh, Sulaiman K.; England, E. M.; Gerrard, D.E.

doi:10.1016/j.meatsci.2015.07.007

Cited by 80 publications

(50 citation statements)

References 30 publications

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“…Traditionally, it is often considered that the oxygen supply is removed post‐mortem, and the variation of postmortem pH is affected only by lactic acid accumulation in glycolysis, which is irrelevant with mitochondria . Actually, mitochondria remain functional and play an important role in the muscle‐to‐meat transition process, particularly during the initial several hours after slaughter . It is widely reported that heat stress can enhance ROS generation and lead to oxidative impairment for urgently increased energy demand .…”

Section: Discussionmentioning

confidence: 99%

Dietary taurine supplementation improves breast meat quality in chronic heat‐stressed broilers via activating the Nrf2 pathway and protecting mitochondria from oxidative attack

et al. 2018

J Sci Food Agric

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Section: Discussionmentioning

confidence: 99%

Dietary taurine supplementation improves breast meat quality in chronic heat‐stressed broilers via activating the Nrf2 pathway and protecting mitochondria from oxidative attack

et al. 2018

J Sci Food Agric

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“…After slaughter, different metabolic processes that affect meat quality occur during the conversion of muscle to meat. Among these, muscle energy metabolism plays an important role in the conversion . The mitochondrion is an important organelle of cellular metabolism.…”

Section: Introductionmentioning

confidence: 99%

Effect of dietary resveratrol supplementation on meat quality, muscle antioxidative capacity and mitochondrial biogenesis of broilers

et al. 2017

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“…Using this in vitro system, we were able to compare glycolysis and pH decline in broiler P. major and porcine LL muscles with or without 0.5 mg/mL isolated mitochondria under the same environment. Because the in 410 vitro system was originally used with porcine LL muscle (England et al, 2014Scheffler et al, 2015), the same muscle was used in the current study as a positive control. Finally, mitochondria were incorporated because our recently published research indicated 415 that mitochondria can extended postmortem glycolysis in an in vitro system containing porcine LL muscle .…”

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confidence: 99%

Phosphofructokinase and mitochondria partially explain the high ultimate pH of broiler pectoralis major muscle

et al. 2018

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During postmortem metabolism, muscle pH gradually declines to reach an ultimate pH near 5.6 across most meat species. Yet, broiler pectoralis major (P. major) muscle generates meat with high ultimate pH (pH ∼ 5.9). For better understanding of the underlying mechanism responsible for this phenomenon, we evaluated the involvement of breast muscle chilling on the extent of postmortem metabolism. Broiler breast muscles were either subjected to chilling treatment (control) or left at room temperature (RT) for 120 min. P. major muscle from the RT treatment had lower ultimate pH, greater glycogen degradation and lactate accumulation. While these findings suggest that carcass chilling can contribute to the premature termination of postmortem metabolism, chilling did not fully explain the high ultimate pH of P. major muscle. Our results also revealed that glucose-6-phosphate (G6P) was very low at 24 h, and therefore we hypothesized that G6P was limiting. To test this hypothesis, muscle samples from P. major and porcine longissimus lumborum (LL) muscle were homogenized into a reaction buffer that mimics postmortem glycolysis with or without 0.5 mg/mL isolated mitochondria. While samples containing porcine LL muscle reached the normal level of ultimate pH, P. major muscle samples reached a value similar to that observed in vivo even in the presence of excess G6P, indicating that G6P was not limiting. Mitochondria enhanced the glycolytic flux and pH decline in systems containing muscle from both species. More importantly, however, was that in vitro system containing chicken with mitochondria reached pH value similar to that of samples containing LL muscle without mitochondria. To investigate further, phosphofructokinase (PFK) activity was compared in broiler P. major and porcine LL muscle at different pH values. PFK activity was lower in P. major muscle at pH 7, 6.5, and 6.2 than LL muscle. In conclusion, carcass chilling can partially contribute to the high ultimate pH of broiler P. major muscle, while low PFK activity and mitochondria content limit the flux through glycolysis.

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Mitochondria influence postmortem metabolism and pH in an in vitro model

Cited by 80 publications

References 30 publications

Dietary taurine supplementation improves breast meat quality in chronic heat‐stressed broilers via activating the Nrf2 pathway and protecting mitochondria from oxidative attack

Dietary taurine supplementation improves breast meat quality in chronic heat‐stressed broilers via activating the Nrf2 pathway and protecting mitochondria from oxidative attack

Effect of dietary resveratrol supplementation on meat quality, muscle antioxidative capacity and mitochondrial biogenesis of broilers

Phosphofructokinase and mitochondria partially explain the high ultimate pH of broiler pectoralis major muscle

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