Muscle metabolism and PSE pork

Bowker, Brian; Grant, A.L.; Forrest, J. C.; Gerrard, David E.

doi:10.2527/jas.00.079es1001c

Cited by 69 publications

(50 citation statements)

References 59 publications

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“…Various studies have investigated the occurrence of PSE in pork (Aalhus et al, 1998;Bendall and Wismer-Pedersen, 1962;Bowker et al, 2000;Briskey, 1964;Guàrdia et al, 2005;Lewis et al, 1987;O'Neill et al, 2003;Andersen, 2003a, 2003b). The PSE condition occurs most commonly in porcine muscle with either the halothane (Haln) or Rendement Napole (RN-) genes, but it has been reported in pigs without these genes (Rosenvold and Andersen, 2003a).…”

Section: Ante-mortem Stressmentioning

confidence: 99%

Exogenous and Endogenous Factors Influencing Color of Fresh Meat from Ungulates

Neethling

Suman

Sigge

et al. 2017

Meat and Muscle Biology

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Biochemistry of post-mortem muscle tissue is complex, and several factors affect the fresh meat color and color stability, both of which influence consumer acceptance. Therefore, improving meat color and meat color stability is of significant value to the meat industry and consumers. While extensive literature is available on the color and color stability of domestic ungulates, literature on wild ungulates is notably lacking. With an increasing global demand for meats from wild ungulates, it is critical to identify the knowledge gaps regarding their color and color stability. The objective of this paper is to overview the exogenous and endogenous factors influencing the color and color stability of fresh meats from domestic and wild ungulates. The literature highlighted that the pre- and post-harvest factors influencing meat color and meat color stability are interrelated and not mutually exclusive. Current research indicates that the effects of several of these factors are specific to species, breed, and muscle source. Novel ways to manipulate these factors using a biosystems approach should be explored to improve color attributes of fresh ungulate meats.

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Section: Ante-mortem Stressmentioning

confidence: 99%

Exogenous and Endogenous Factors Influencing Color of Fresh Meat from Ungulates

Neethling

Suman

Sigge

et al. 2017

Meat and Muscle Biology

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“…Moreover, several studies focused on glycolytic enzymes to better understand why some pig muscles are more susceptible to an increased rate of post mortem pH (for review, see Bowker et al, 2000). In turkey, knowledge of glycolytic enzymes alteration in PSE-like meat is still lacking.…”

Section: Introductionmentioning

confidence: 99%

Different rates of glycolysis affect glycolytic activities and protein properties in turkey breast muscle

Eadmusik

Molette

Rémignon

et al. 2009

Animal

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Protein alterations of turkey breast muscles (Pectoralis major) were investigated at 20 min and 24 h post mortem. Specific activities, quantities and kinetic parameters of glyceraldehyde-3-phosphate dehydrogenase (GAPDH) and aldolase A were also determined at 20 min post mortem. Based on the pH values at 20 min post mortem, two groups of samples were classified as rapid glycolysis group (RG; pH 20 min 5 5.80 6 0.07, n 5 20) and normal glycolysis group (NG; pH 20 min 5 6.21 6 0.01, n 5 20). RG had lower specific activities of GAPDH and aldolase A than NG while V m and K m values of both enzymes were not different between groups. RG showed lower high ionic strength (HIS) and pellet protein extractabilities at 20 min post mortem. It also had lower low ionic strength (LIS) and HIS protein extractabilities at 24 h post mortem. Besides pellet protein, muscular protein extractabilities at 24 h post mortem were higher than at 20 min post mortem. From SDS-PAGE of samples at 24 h post mortem, RG exhibited lower band intensities at 45 and 200 kDa, which were further identified as actin and myosin heavy chain (MHC), respectively. Western blots revealed that relative amounts of actin and MHC at 20 min post mortem were not different between groups. However, RG muscles had less relative amount of actin at 24 h post mortem. It also indicated that amounts of actin and MHC increased with regard to post mortem time.

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“…These physical changes during postmortem time are expected to change the dielectric properties of the samples, so studying the electrical behavior of biological tissues can provide unique information about the meat state (Schwan, 1957;Pething and Kell, 1987;Kuang and Nelson, 1997). On the other hand, low quality meats are characterized by different postmortem metabolisms from RFN (Red Firm and Nonexudative) meats (Bowker, Grant, Forrest & Gerrard, 2000;. PSE muscle is related to fast pH decrease, cellular breakdown, and an increase in extracellular fluid, thus, conductivity of this kind of meats is expected to be higher than normal muscle (Guerrero et al, 2004;Oliver, Gispert, Tibau & Diestre, 1991).…”

Section: Innovative Food Science and Emerging Technologiesmentioning

confidence: 99%

“…Por ello es de esperar que también se vean afectadas las propiedades eléctricas de la carne. Algunos estudios recientes en este campo no apoyaron esta teoría y demostraron que no es posible Introducción 52 la rápida detección de carnes DFD mediante la medida de las propiedades eléctricas (Forrest et al, 2000;Garrido et al, 1994a;Guerrero et al, 2004;Jaud et al, 1992). …”

unclassified

“…These meats are caused by an accelerated rate of postmortem glycolysis resulting in low muscle pH while carcass temperature remains high, causing sarcoplasmic and myofibrillar proteins denaturation and an accelerated rigor mortis process (Sosnicki, Greaser, Pietrzak, Pospiech and Sante, 1998). The accelerated postmortem metabolism results in meats with pale lean, soft texture and low water holding capacity (Bowker, Grant, Forrest and Gerrard, 2000). On the other hand, DFD meats are prone to microbial contamination during its processing characterized by a dark, unattractive appearance and a firm, dry, less palatable and sticky texture due to enhanced water binding capacity (Wulf, Emnet, Leheska and Moeller, 2002;Scheffler and Gerrard, 2007).…”

Section: Introductionmentioning

confidence: 99%

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Estudio de los espectros dieléctricos para el control de calidad de alimentos

Giráldez¹

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que presenta Dª MARTA CASTRO GIRÁLDEZ para aspirar al grado de Doctora por la Universidad Politécnica de Valencia, reúne las condiciones adecuadas para constituir su tesis doctoral, por lo que AUTORIZAN a la interesada para su presentación. Solamente la ardiente paciencia hará que conquistemos una espléndida felicidad. Valencia, Junio 2010 Pablo Neruda AgradecimientosPues ya casi he alcanzado el tramo final de este largo camino que me ha costado tantos y tantos duros momentos.Tan sólo quiero aclarar que este documento contiene muchísimo esfuerzo mio y de numerosas personas que me han apoyado y que me quieren, a todos ellos les quiero dar las gracias.En primer lugar quiero destacar la labor de mis tres directores de tesis;quiero agradecer a Pedro su confianza y apoyo durante estos intensos cuatro años, por ayudarme y animarme durante la redacción de esta tesis. A Fidel, por su gran experiencia y por ayudarme siempre que lo he necesitado. Y por último a Pedrojo, por su cariño, por su amistad y por su gran ayuda; por haber estado siempre ahí, en los buenos y en los malos momentos, gracias por todo, de verdad.A todas las personas que de una u otra forma han contribuido durante estos cuatro años: a Creu, por su predisposición y ayuda, gracias por todo lo que hemos vivido juntas. A mis dos amigas y mejores proyectandas, Laura y Patri, porque gracias a vosotras pude superar aquellos momentos tan duros y sacar adelante esta tesis, muchísimas gracias, ya sabéis que os quiero mucho. A Javi, porque siempre estás ahí para apoyarme y escucharme, por tu paciencia y por tu cariño, por quererme tanto y por comprenderme, gracias mi vida, ya sabes que lo eres todo para mi. A mis padres, por darme todo lo que tengo, a vosotros os debo todo lo que soy. A mi hermano, Mabel y Hugo, porque siempre traéis alegría a mi vida, os quiero mucho. A mi familia, porque soy tan afortunada de teneros a todos que ni siquiera tengo palabras suficientes para plasmarlo en este papel. ResumenActualmente, la industria agroalimentaria debe hacer frente a numerosas presiones y retos, de entre los que destaca la innovación como la única posibilidad para afrontar la enorme competencia que caracteriza el mercado. La innovación a nivel de proceso está dirigida a la investigación y aplicación de nuevas tecnologías. Mejorar e innovar en los procesos dará lugar a productos más seguros y de mayor calidad, lo cual está relacionado con las exigencias actuales del consumidor. En este contexto, los modernos sensores basados en la aplicación de energía electromagnética suponen un gran avance en el control de calidad en la Industria Alimentaria.La presente tesis estudia la aplicación de la radiación electromagnética a diferentes productos y procesos de la industria agroalimentaria, con el objeto de solucionar algunos de los grandes problemas del sector cárnico y de la industria postcosecha, así como controlar la operación de deshidratación osmótica en carne y frutas.En primer lugar se analizó la utilización de energía electromagnética para controlar la calidad de car...

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Muscle metabolism and PSE pork

Cited by 69 publications

References 59 publications

Exogenous and Endogenous Factors Influencing Color of Fresh Meat from Ungulates

Exogenous and Endogenous Factors Influencing Color of Fresh Meat from Ungulates

Different rates of glycolysis affect glycolytic activities and protein properties in turkey breast muscle

Estudio de los espectros dieléctricos para el control de calidad de alimentos

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