Biochemical Aspects of Post-Mortem Changes in Porcine Muscle

Briskey, E. J.; Kastenchmidt, L. L.; Forrest, J. C.; Beecher, Gary R.; Judge, M. D.; Cassens, R. G.; Hoekstra, W. G.

doi:10.1021/jf60145a002

Cited by 46 publications

(18 citation statements)

References 8 publications

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“…Insulin ( Fig. Therefore, increased phosphorylase activity could increase the level of free glucose through glycogenolysis (Briskey et al 1966). 2B) and epinephrine (Fig.…”

Section: Hormone Content In the Three Different Altitude Breedsmentioning

confidence: 97%

“…In general, the rate of post mortem glycolysis could be accelerated by high levels of G-6-P. Therefore, increased phosphorylase activity could increase the level of free glucose through glycogenolysis (Briskey et al 1966). The hormones, epinephrine and glucagon, induced an increase in cAMP that led to an increase in phosphorylase kinase a (PKa), which is allosteric and activates glycogen phosphorylase, resulting in increasing glycogenolysis (Scheffler & Gerrard 2007).…”

Section: Hormone Content In the Three Different Altitude Breedsmentioning

confidence: 99%

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The comparison of energy metabolism and meat quality among three pig breeds

Shen

Lei

Zhang

et al. 2014

Animal Science Journal

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The objective of this study was to evaluate the effects of muscle-fibre types and hormones on glycolytic potential and meat quality traits and their association with glycolytic-related gene expression in three different altitude pig breeds. The pig breeds studied were the Tibetan pig (TP, high altitude), the Liang-Shan pig (LSP, middle altitude) and the Duroc×(Landrace×Yorkshire) cross (DLY, flatland). The results indicated that TP and LSP had better meat quality than DLY (P<0.01). The glycolytic potential (GP) increased in the order of TP

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“…Insulin ( Fig. Therefore, increased phosphorylase activity could increase the level of free glucose through glycogenolysis (Briskey et al 1966). 2B) and epinephrine (Fig.…”

Section: Hormone Content In the Three Different Altitude Breedsmentioning

confidence: 97%

Section: Hormone Content In the Three Different Altitude Breedsmentioning

confidence: 99%

The comparison of energy metabolism and meat quality among three pig breeds

Shen

Lei

Zhang

et al. 2014

Animal Science Journal

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“…This is not the case in post-mortem muscle. Rather, lactate and protons accumulate and muscle pH decreases ultimately to a level generally found in fresh meat (Briskey et al 1966).…”

Section: Introductionmentioning

confidence: 93%

Regulation of post-mortem glycolysis in ruminant muscle

Ferguson

Gerrard²

2014

Anim. Prod. Sci.

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Abstract. As a tissue, muscle has the unique ability to switch its metabolic source of ATP, the energy currency underpinning muscle function. During oxygen debt, such as that occurring immediately following the death of animals, anaerobic metabolism is initiated in an attempt to restore homeostasis within the muscle. The cascade of biochemical events that are initiated is paramount in the context of meat quality. This review revisits this reasonably well-known subject but takes a new perspective by drawing on the understanding outside the traditional discipline of meat science. Our understanding of the intrinsic regulators of glycolytic flux has improved but knowledge gaps remain. Further efforts to understand how the glycolytic enzyme kinetics are influenced by both pre-and post-slaughter factors will be beneficial in the ongoing quest to maximise fresh meat quality.

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“…THE RATE OF POST-MORTEM GLYCOLYSIS has been found to be extremely variable in pig muscle (Briskey, 1963). A rapid accumulation of lactic acid post-mortem at near body temperature has been shown to be associated with the development of a pale, soft, exudative condition in striated muscle (Briskey, 1961;Briskey et al, 1966). Previous studies by Sayre et al (1963a,b) the strains available, Chester White and Hampshire animals seldom had muscle with rapid post-mortem changes while this abnormality occurred frequently in the available strain of Poland China animals.…”

Section: Introductionmentioning

confidence: 97%

Glycolytic Intermediates and Co‐Factors in “Fast‐” and “Slow‐Glycolyzing” Muscles of the Pig

Kastenschmidt

Hoekstra

Briskey

1968

Journal of Food Science

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SUMMARY— The Longissimus dorsi muscles from Chester White, Hampshire and Poland China animals were used to establish certain differences in metabolic intermediate patterns between muscles with “fast” and “slow” rates of post‐mortem glycolysis. Metabolic intermediate patterns were consistent with the concept that phosphorylase is the primary control site of postmortem glycolysis. Adenine nucleotide levels appeared to be the primary regulatory factors for phosphorylase. The phosphofructokinase and pyruvate kinase enzymes were also involved in post‐mortem glycolytic control. Levels of high‐energy intermediates (adenosine triphosphate, phosphocreatine and pyridine nucleotides) were much higher in the “O” hr samples of “slow‐glycolyzing” muscles than in similar samples from muscles having “fast” rates of post‐mortem glycolysis. No significant differences in levels of lactate or glucose were observed among these three groups in blood samples taken either at or 24 hr prior to the time of exsanguination.

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Biochemical Aspects of Post-Mortem Changes in Porcine Muscle

Cited by 46 publications

References 8 publications

The comparison of energy metabolism and meat quality among three pig breeds

The comparison of energy metabolism and meat quality among three pig breeds

Regulation of post-mortem glycolysis in ruminant muscle

Glycolytic Intermediates and Co‐Factors in “Fast‐” and “Slow‐Glycolyzing” Muscles of the Pig

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