Bovine muscle glycogen concentration in relation to finishing diet, slaughter and ultimate pH

Immonen, Kaisa; Ruusunen, Marita; Hissa, Kari; Puolanne, Eero

doi:10.1016/s0309-1740(99)00121-7

Cited by 137 publications

(92 citation statements)

References 22 publications

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“…Compared to the other meat types, more lactate was produced during postmortem glycolysis and fourfold more residual glycogen was present in postmortem acid meat (Table 1). Similar results were reported by Immonen [39] and Przybylski et al [40] who reported that high glycogen content just after slaughter leads to a higher degree of acidification. At the same time, however, a considerable amount of residual glycogen was observed.…”

Section: Meat Qualitysupporting

confidence: 91%

“…Van de Wiel and Zhang [9] observed a higher content of CK in meat with lower pH levels and they hypothesized that high CK levels cause rapid degradation of creatine phosphate (CP) and an increased rate of glycolysis, which, in turn, may cause a more rapid pH decline and muscle contraction, thus resulting in a high drip loss. High glycogen and PG are indicators of a faster rates of glycolysis and, in turn, a rapid decline of pH and pale color [39,40], which was verified with the present results ( Table 1).…”

Section: Sds-page Analysis Of Protein From Drip Losssupporting

confidence: 88%

See 1 more Smart Citation

Technological and sensory pork quality in relation to muscle and drip loss protein profiles

Żelechowska

Przybylski

Jaworska

et al. 2012

Eur Food Res Technol

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Section: Meat Qualitysupporting

confidence: 91%

Section: Sds-page Analysis Of Protein From Drip Losssupporting

confidence: 88%

Technological and sensory pork quality in relation to muscle and drip loss protein profiles

Żelechowska

Przybylski

Jaworska

et al. 2012

Eur Food Res Technol

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“…These values were generally lower than those found in other species like pig, horse and cattle (e.g. Lindholm et al, 1974;Immonen et al, 2000a;Rosenvold et al, 2002), but similar to glycogen values found in reindeer slaughtered directly from pasture during winter . To feed reindeer with grain-based pellets for 2 months prior to slaughter has been shown to improve the nutritional status and increase muscle glycogen stores, so that fed animals had glycogen values comparable with those found in cattle .…”

Section: Discussionsupporting

confidence: 59%

Glycolytic potential and ultimate muscle pH values in red deer (Cervus elaphus) and fallow deer (Dama dama)

Wiklund

Manley

Littlejohn

2004

Ran

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Abstract:The ultimate pH value of meat (measured at approx. 24 hours post slaughter) gives information about the technological quality, i.e. shelf life, colour, water-holding properties and tenderness and is a direct consequence of muscle glycogen (energy) levels at slaughter. It may therefore also indicate whether or not the animal has been exposed to stressful energy depleting events prior to slaughter. In the present study, 141 animals (130 red deer (Cervus elaphus) and 11 fallow deer (Dama dama) were included to investigate the relationship between ultimate pH and residual glycogen concentration in red deer and fallow deer M. longissimus. In addition, the muscle glycogen content and ultimate pH values in three red deer muscles (Mm. triceps brachii, longissimus and biceps femoris) were studied. M. triceps brachii had higher ultimate pH and lower glycogen content compared with the other two studied muscles. The frequency of intermediate DFD (5.8≤ pH<6.2) was 5.4% in red deer M. longissimus, compared with 9.1% in fallow deer, while the frequency of DFD (pH≥ 6.2) was much lower in red deer (3.8%) than in fallow deer (54.5%). A curvilinear relationship between ultimate pH and total glucose concentration (glycogen and glucose) 30 min post slaughter in red deer and fallow deer M. longissimus was found. The relationship between muscle pH and lactic acid concentration however, was indicated to be linear. A significant variation in total glucose concentration at ultimate pH below 5.80 was observed, including values in the range from 18 to 123 mmol/kg wet tissue. It was concluded that further studies are needed to further explore the relationship between muscle glycogen content and technological and sensory quality attributes of meat from different deer species.

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“…The ultimate high pH in PS lambs can be related to higher muscle activity and a low-energy diet in these lambs compared to CO lambs. Some studies have also shown that increases in metabolic energy of the diet result in parallel increases in the muscle glycogen content (Immonen et al, 2000). Further results (Duckett et al, 2013;Karaca and Kor, 2015) also support the abovementioned findings, and the ultimate pH was higher in the lambs fed on pasture than lambs fed with a high-energy diet.…”

Section: Slaughter-carcass Traits and Meat Qualitymentioning

confidence: 59%

The effect of feeding system on slaughter-carcass characteristics, meat quality, and fatty acid composition of lambs

et al. 2016

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Abstract. In this study, we aimed to determine the slaughter-carcass characteristics, meat quality, and fatty acid composition in lambs raised under intensive and extensive conditions. The animal material consisted of 30 Norduz male lambs, with an average age of 171 days. The lambs were divided into two groups: concentrate-fed lambs (CO) and pasture-fed lambs (PS). The results showed that the CO lambs had heavier carcasses (p< 0.001), a higher dressing percentage (p< 0.001), and higher intramuscular fat (p< 0.01) than the PS lambs. It was determined that the longissimus thoracis muscle of the CO lambs had a lower ultimate pH and higher L * and water-holding capacity than the PS lambs. In this study, intramuscular fat (longissimus thoracis, semimembranosus, triceps brachii), subcutaneous and tail fat samples were used to evaluate the effect of feeding system on fatty acid composition. The polyunsaturated fatty acid to saturated fatty acid ratio (PUFA / SFA) of intramuscular fat was found to be significantly higher in the CO group than in the PS lambs, while similar subcutaneous and tail fat results were found in both groups. Moreover, the PS lambs had a lower n6 / n3 ratio and higher percentage of omega-3 than the CO lambs in all tissues studied (p< 0.05). Overall, the CO lambs have heavier and fattier carcasses with better meat quality traits than the PS lambs. However, the effects of feeding system have varying results based on the fatty acid composition of different types of fat deposits.

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Bovine muscle glycogen concentration in relation to finishing diet, slaughter and ultimate pH

Cited by 137 publications

References 22 publications

Technological and sensory pork quality in relation to muscle and drip loss protein profiles

Technological and sensory pork quality in relation to muscle and drip loss protein profiles

Glycolytic potential and ultimate muscle pH values in red deer (Cervus elaphus) and fallow deer (Dama dama)

The effect of feeding system on slaughter-carcass characteristics, meat quality, and fatty acid composition of lambs

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