31P NMR study of post mortem changes in pig muscle

Miri, A.; Talmant, André; Renou, Jean-Pierre; Monin, Gabriel

doi:10.1016/0309-1740(92)90036-4

Cited by 29 publications

(6 citation statements)

References 7 publications

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“…Increasing and maintenance the PCr/Pi ratio and thus the amount of available energy for resynthesis of ATP could also improve some meat quality parameters, as indicated by studies of the metabolism of phosphorus compounds using phosphorus nuclear magnetic resonance spectroscopy, both ante mortem (Lahucky et al, 1993(Lahucky et al, , 2002Kohn et al, 1999) and post mortem (Miri et al, 1992;Shen et al, 1992;Moesgaard et al, 1995;Scholz et al, 1995;Lahucky et al, 2000;Bertram et al, 2002). Muscle metabolism around the time of slaughter has a major eff ect on pork quality.…”

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confidence: 99%

Effects of creatine and vitamin E on muscle energetic metabolism, antioxidant stability and meat quality of pigs

Lahučký¹,

Bučko²,

Haščík³

et al. 2013

Acta Univ. Agric. Silvic. Mendelianae Brun.

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LAHUČKÝ, R., BUČKO, O., HAŠČÍK, P., LIPTAJ, T.: Eff ects of creatine and vitamin E on muscle energetic metabolism, antioxidant stability and meat quality of pigs. Acta univ. agric. et silvic. Mendel. Brun., 2012, LX, No. 5, pp. 151-160 The eff ects of supplementing the diet of pigs with creatine monohydrate (CMH) and vitamin E on blood plasma creatine concentration, vitamin E level in muscle, muscle energy metabolism, antioxidant capacity and meat (musculus longissimus dorsi) quality of pigs (DNA tested and negative on malignant hyperthermia) were investigated. Two treatments were used: supplementation with CMH alone (2 g.kg −1 of feed, 10 days before slaughter); and supplementation with both vitamin E (500 mg -tocopherol.kg −1 of feed for minimum of 30 days) and CMH (2 g.kg −1 of feed, 10 days before slaughter). Pigs supplemented with CMH alone showed elevated plasma creatine concentration (P ≤ 0.05). Phosphorus nuclear magnetic resonance ( 31 P NMR) measurements on post mortem (15 min.) muscle samples showed the highest phosphocreatine levels and ratio PCr/Pi (P ≤ 0.05) in CMH supplemented pigs alone and in combination with vitamin E. Dietary supplementation with vitamin E signifi cantly (P ≤ 0.05) increased the concentration of -tocopherol in meat. Supplementation with CMH alone or in combination with vitamin E resulted in higher (P = 0.07) a values of loin chops at 5 days of storage. Antioxidative capacity (measured as MDA production a er incubation of longissimus muscle homogenates with Fe 2+ /ascorbate) was substantially improved by vitamin E and somewhat by CMH supplementation. meat quality, pork, creatine monohydrate, vitamin E Previous research has examined the eff ects of supplementing swine fi nishing diets with creatine.

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confidence: 99%

Effects of creatine and vitamin E on muscle energetic metabolism, antioxidant stability and meat quality of pigs

Lahučký¹,

Bučko²,

Haščík³

et al. 2013

Acta Univ. Agric. Silvic. Mendelianae Brun.

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“…This correspondingly correlated to the muscle glycolysis rates in the same order, that is, captive bolt pistol > electrical > anesthesia, and thereby pointing the lowest meat quality in the captive bolt pistol stunned animals. In pork, the 31 P-NMR spectroscopy revealed that the high phosphomonoesters and low phosphocreatinine concentrations associate with PSE-prone meat, while high inorganic phosphate and low phosphomonoesters indicate a DFD-prone meat (Miri et al 1992). 31 P-NMR was also extensively used to show that the pigs with malignant hyperthermia syndrome suffer from impaired muscle metabolism resulting in poor meat quality traits (Lahucky et al 1993, Moesgaard et al 1995.…”

Section: Metabolomics Of Tendernessmentioning

confidence: 97%

“…In most of the earlier studies on meat tenderness, 31 P-NMR spectroscopy was mostly employed to obtain the information on the levels of phosphorylated metabolites and their postmortem changes in meat muscles from beef, pork, and lamb (Lahucky et al 1993, Lundberg et al 1987, Miri et al 1992, Moesgaard et al 1995, Vogel et al 1985. This is because of the fact that under the anaerobic condition following slaughter, replenishment of the cell energy (adenosine triphosphate [ATP] from adenosine diphosphate [ADP]) occurs primarily via degradation of glycogen (glycolysis), sugar phosphates such as glucose-6-phosphate (G-6-P), and from the use of creatine phosphate.…”

Section: Metabolomics Of Tendernessmentioning

confidence: 99%

Genomics of Fruit Quality and Disorders

2012

OMICs Technologies

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“…The width of the same signal serves as an indicator of pH heterogeneity in the muscle [64]. The 31 P NMR methodology was subsequently used to study the rate of post-mortem metabolism in muscles from several different species of interest to meat science, such as beef [26], rabbit [68], lamb [69], and pork [70]. It was reported that muscle metabolic rates follow the order porcine > ovine > bovine, [69,71], although it should be stressed that interspecies comparisons are complicated by the fact that the metabolic rates depend on many factors, including processing procedures such as pre-slaughter stress, stunning method, cooling, etc.…”

Section: Meatmentioning

confidence: 99%

“…Fig. 5displays representative 31 P NMR spectra from the three types of pork meat obtained at 30 min post-mortem[70]. High PME and R OH Cl P Reaction of hydroxyl and carboxyl groups of food components with the phosphorus reagent 2-chloro-4,4,5,5-tetramethyldioxaphospholane (I) to afford the phosphitylated products (II).…”

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NMR Spectroscopy in Food Analysis

Spyros

Dais

2012

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During the last two decades, the use of NMR spectroscopy for the characterization and analysis of food materials has flourished, and this trend continues to increase today. Currently, there exists no book that fulfils specifically the needs of food scientists that are interested in adding or expanding the use of NMR spectroscopy in their arsenal of food analysis techniques. Current books and monographs are rather addressed to experienced researchers in food analysis providing new information in the field. This book, written by acknowledged experts in the field, fills the gap by offering a day to day NMR guide for the food scientist, affording not only the basic theoretical aspects of NMR spectroscopy, but also practical information on sample preparation, experimental conditions and data analysis. Current developments in the field covered in this book are the availability of solid state NMR experiments such as CP/MAS and more importantly HR-MAS NMR for the analysis of semisolid foods, and the increasing use of chemometrics to analyze NMR data in food metabonomics. Moreover, this book contains an up to date discussion of MRI in food analysis including topics such as food processing and natural changes in food such as ripening. The book is a compact and complete source of information for food scientists who wish to apply methodologies based on NMR spectroscopy in food analysis. It contains information so far scattered in the primary literature, in NMR treatises and food analysis books, in a concise format that makes it appealing to food scientists who have no or minimal experience in magnetic resonance techniques. The inclusion of practical information about NMR instrumentation, experiment setup, acquisition and spectral analysis for the study of different food categories make this book a hands-on manual for food scientists wishing to implement novel NMR spectroscopy-based analytical techniques in their field.

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31P NMR study of post mortem changes in pig muscle

Cited by 29 publications

References 7 publications

Effects of creatine and vitamin E on muscle energetic metabolism, antioxidant stability and meat quality of pigs

Effects of creatine and vitamin E on muscle energetic metabolism, antioxidant stability and meat quality of pigs

Genomics of Fruit Quality and Disorders

NMR Spectroscopy in Food Analysis

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