High early post-mortem temperature induces activation of AMP-activated protein kinase and development of pale, soft and exudative characteristics in turkey muscles

Zhu, Xudong; Ruusunen, Marita; Gusella, M.; Ylä-Ajos, Maria; Xu, Xinglian; Zhou, Guanghong; Puolanne, Eero

doi:10.1016/j.meatsci.2012.11.011

Cited by 24 publications

(16 citation statements)

References 38 publications

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“…While this condition is predominantly observed in beef cattle, it also occurs in other meat species (Warriss et al, 1984(Warriss et al, , 1989Allen et al, 1997). In broiler chicken, breast muscle usually exhibits an elevated ultimate pH (pH > 5.9) 20 (Qiao et al, 2001;Alvarado and Sams, 2002;Souza et al, 2005;Zhu et al, 2013), however, DFD does not appear to be a major problem for the poultry industry (Qiao et al, 2001;Lesiów and Kijowski, 2003). This is likely due to the low concentration of myoglobin 25 in broiler breast muscle (Nishida and Nishida, 1985;Boulianne and King, 1995), which may prevent meat color darkening.…”

Section: Introductionmentioning

confidence: 99%

“…Rapid carcass chilling markedly slows the rate of postmortem glycolysis and pH decline (Bowker et al, 2000;Stringer and Dennis, 2000). This is important for the poultry 60 industry as rapid pH decline is the immediate reason for pale, soft, and exudative (PSE) meat defect (Rathgeber et al, 1999;Zhu et al, 2013). England et al (2014) suggested that hastened glycolysis can extend postmortem pH decline through increasing the 65 flux through glycolysis.…”

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Phosphofructokinase and mitochondria partially explain the high ultimate pH of broiler pectoralis major muscle

et al. 2018

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During postmortem metabolism, muscle pH gradually declines to reach an ultimate pH near 5.6 across most meat species. Yet, broiler pectoralis major (P. major) muscle generates meat with high ultimate pH (pH ∼ 5.9). For better understanding of the underlying mechanism responsible for this phenomenon, we evaluated the involvement of breast muscle chilling on the extent of postmortem metabolism. Broiler breast muscles were either subjected to chilling treatment (control) or left at room temperature (RT) for 120 min. P. major muscle from the RT treatment had lower ultimate pH, greater glycogen degradation and lactate accumulation. While these findings suggest that carcass chilling can contribute to the premature termination of postmortem metabolism, chilling did not fully explain the high ultimate pH of P. major muscle. Our results also revealed that glucose-6-phosphate (G6P) was very low at 24 h, and therefore we hypothesized that G6P was limiting. To test this hypothesis, muscle samples from P. major and porcine longissimus lumborum (LL) muscle were homogenized into a reaction buffer that mimics postmortem glycolysis with or without 0.5 mg/mL isolated mitochondria. While samples containing porcine LL muscle reached the normal level of ultimate pH, P. major muscle samples reached a value similar to that observed in vivo even in the presence of excess G6P, indicating that G6P was not limiting. Mitochondria enhanced the glycolytic flux and pH decline in systems containing muscle from both species. More importantly, however, was that in vitro system containing chicken with mitochondria reached pH value similar to that of samples containing LL muscle without mitochondria. To investigate further, phosphofructokinase (PFK) activity was compared in broiler P. major and porcine LL muscle at different pH values. PFK activity was lower in P. major muscle at pH 7, 6.5, and 6.2 than LL muscle. In conclusion, carcass chilling can partially contribute to the high ultimate pH of broiler P. major muscle, while low PFK activity and mitochondria content limit the flux through glycolysis.

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Section: Introductionmentioning

confidence: 99%

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confidence: 99%

Phosphofructokinase and mitochondria partially explain the high ultimate pH of broiler pectoralis major muscle

et al. 2018

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“…Sensory and technological meat quality traits are mainly determined by the rate and extent of post mortem glycolysis (Ouali and others ; Marino and others ; Picard and others ). Recently, many studies focused on the effects of glycolytic enzymes activity on the rate of post mortem glycolysis (Kylä‐Puhju and others ; Copenhafer and others ; Krischek and others ; Zhu and others ).…”

Section: Introductionmentioning

confidence: 99%

Sarcoplasmic Protein Profile from Drip Loss in Relation to Pork Quality

Przybylski

Kaczor

Żelechowska

et al. 2016

Journal of Food Science

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The aim of this research was to correlate the sarcoplasmic protein profile of the natural drip loss of muscle with the technological and sensory quality of pork meat. Material for analysis was taken from 14 PenArLan pigs. Simple analysis of relationships between the test protein and meat quality traits showed that they adopt a range of from -0.58 to 0.72. It has been shown that the significance of glycolysis expressed as level of glycogen and lactic acid may be 86% (coefficient of correlations, C = 0.93), explained by the amount of certain enzymes. The higher relation has been obtained between studied enzymes and value of pH , L and b parameters of raw meat (98%; C = 0.99). By contrast, L and a parameters, sour flavor, and tenderness of grilled meat in 79% can be explained based on the content of the enolase, glyceraldehyde-3-phosphate dehydrogenase, and phosphoglycerate mutase (C = 0.89). The results of the multiple regression showed that amount of lactic acid was related to the quantity of the 3 enzymes: phosphofructokinase, AMP deaminase, phosphorylase b/phosphorylase b kinase (r = 0.88).

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“…The occurrence of PSE-like muscle can be up to 23.4% in China as reported by Zhu, Xu, Min, and Zhou (2012), thus resulting in more economic loss to the poultry industry (Petracci et al, 2009). Previous studies concerned the cause of the PSE occurrence and showed that a combination of high temperature and rapid pH decline in the early postmortem period induced the higher level of protein denaturation, contributing to the development of PSE-like poultry meat (Eadmusik, Molette, Fernandez, & Rémignon, 2011;Pietrzak, Greaser, & Sosnicki, 1997;Zhu, Ruusunen, Gusella, Zhou, & Puolanne, 2011;Zhu et al, 2013). Van Laack, Liu, Smith, and Loveday (2000) reported that protein solubility was performed to indicate the denatured level of protein.…”

Section: Introductionmentioning

confidence: 99%

A comparative study of chemical composition, color, and thermal gelling properties of normal and PSE-like chicken breast meat

Li¹,

Chen²,

Zhao³

et al. 2014

CyTA - Journal of Food

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The objective of this study was to evaluate the differences between normal and pale, soft, exudative (PSE)-like chicken breast meat in the chemical composition, pH, color, water binding capacity, textural properties, salt-soluble protein (SSP) extraction as well as dynamic rheological properties. Compared with normal meat, PSE-like chicken meat showed similar moisture, fat, and ash content (P > 0.05), but significantly lower protein content (P < 0.05). It had a significantly higher L* and lower pH and SSP extraction (P < 0.05). Heated PSE-like meat batter had lower water-binding capacity, textural characteristics (P < 0.05) and reduced gel elasticity (G′) and viscosity. However, the color variation of PSE-like meat gels was decreased. No significant changes were observed in the SSP electrophoretic patterns by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). In conclusion, PSE-like poultry meat changed the chemical composition and impaired protein functionality; however, the difference in color was small when used in further products.Keywords: PSE-like; chicken; gel properties; salt-soluble protein; dynamic rheology El objetivo del presente estudio se dirigió a evaluar las diferencias existentes entre la carne de pechuga de pollo normal y la de tipo PSE en términos de su composición química, pH, color, capacidad de retención de agua, propiedades texturales, extracción de proteína soluble en sal (PSS), así como sus propiedades reológicas dinámicas. En comparación con la carne de pollo normal, se constató que la carne de pollo tipo PSE exhibe un contenido de humedad, de grasa y de ceniza similar (P > 0,05), mientras que su contenido de proteína es significativamente inferior (P < 0,05). Asimismo, se observó que la carne tipo PSE tiene un nivel de L* más elevado, en tanto su pH y su extracción SSP son inferiores (P < 0,05). Al ser calentada, la masa de carne tipo PSE acusa niveles inferiores de capacidad de retención de agua, de características texturales (P < 0,05), reduciéndose, al mismo tiempo, la elasticidad de gel (G′) y la viscosidad. Sin embargo, en los geles de carne tipo PSE se constató la disminución de la variación de color. Frente a la aplicación de la SDS-PAGE, no se observaron cambios significativos en los patrones electroforéticos en la PSS. Se concluye que la composición química de la carne de pollo tipo PSE se ve alterada, lo cual limita su funcionalidad proteica. Sin embargo, la diferencia de color es reducida si se utiliza en productos posteriores.

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High early post-mortem temperature induces activation of AMP-activated protein kinase and development of pale, soft and exudative characteristics in turkey muscles

Cited by 24 publications

References 38 publications

Phosphofructokinase and mitochondria partially explain the high ultimate pH of broiler pectoralis major muscle

Phosphofructokinase and mitochondria partially explain the high ultimate pH of broiler pectoralis major muscle

Sarcoplasmic Protein Profile from Drip Loss in Relation to Pork Quality

A comparative study of chemical composition, color, and thermal gelling properties of normal and PSE-like chicken breast meat

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