Myosin ATPase and Acto-Heavy Meromyosin ATPase in Normal and in Pale, Soft and Exudative (PSE) Porcine Muscle

Sung, Sam Kyung; Ito, Tetsuhide; Izumi, Kenjiro

doi:10.1080/00021369.1981.10864621

Cited by 2 publications

(1 citation statement)

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“…They further reported that the myofibrillar ATPase in PSE muscle had a reduced Vmax (maximum velocity of turnover of substrate in enzyme), but that Kapp [dissociation constant of acto-HMM, (heavy meromyosin), which measures the affinity of binding] was unchanged. They concluded that the basic malfunctions in PSE muscle were the irreversible binding of myosin to the actin filaments and functional damage to the myosin ATPase (Sung et al 1981). Myosin extraction occurs via depolymerisation of the thick filament backbone (promoted by rising ionic strength and presence of pyrophosphate) and dissociation of the myosin heads from actin (promoted by NaCl and pyrophosphate in the presence of Mg 2+ ) (Parsons and Knight 1990).…”

Section: Myofibrillar Proteins and Myosin Atpase Activitymentioning

confidence: 99%

Influence of high pre-rigor temperature and fast pH fall on muscle proteins and meat quality: a review

Kim

Warner

Rosenvold³

2014

Anim. Prod. Sci.

204

104

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Abstract. The impacts of accelerated pH decline combined with high muscle temperature on post-mortem muscle metabolism and subsequent meat quality attributes have been extensively studied. Traditionally, this phenomenon has been observed in pork muscles, primarily due to the relatively fast post-mortem glycolysis rate and its relationships to stress susceptibility of pigs before slaughter. However, the protein-denaturing condition of high temperature/rapid pH fall and subsequent PSE (pale, soft and exudative)-like abnormal meat quality characteristics have been observed in muscles from other species such as beef, lamb, venison and even poultry. Various pre-rigor conditions including the application of electrical stimulation, hot-boning, and/or pre-rigor carcass chilling temperatures in various muscles, in conjunction with carcass stretching/hanging methods, can also contribute to muscle-protein denaturation pre-rigor. This review considers the influence of a faster than normal pH fall at a higher than normal pre-rigor temperature on glycolysis, post-mortem muscle proteins and subsequently meat quality attributes. Gaps in current knowledge are identified and recommendations made for additional research.

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Section: Myofibrillar Proteins and Myosin Atpase Activitymentioning

confidence: 99%