High post-mortem temperature combined with rapid glycolysis induces phosphorylase denaturation and produces pale and exudative characteristics in broiler Pectoralis major muscles

Zhu, Xiaoxuan; Ruusunen, Marita; Gusella, M.; Zhou, Guanghong; Puolanne, Eero

doi:10.1016/j.meatsci.2011.04.015

Cited by 61 publications

(50 citation statements)

References 45 publications

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“…Several factors can be cited as evidence for denaturation of muscle proteins pre-rigor: Zhu et al 2011 (1) The reduced solubility of the myofibrillar proteins in pork (Wismer-Pedersen 1959;Bendall and Wismer-Petersen 1962). (2) The reduced solubility of the sarcoplasmic proteins in pork (Sayre and Briskey 1963), in lamb and in beef (Hunt and Hedrick 1977b).…”

Section: Impacts Of Accelerated Glycolysis At a Higher Than Normal Tementioning

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.

201

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: Impacts Of Accelerated Glycolysis At a Higher Than Normal Tementioning

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.

201

104

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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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“…Arroyo Mora et al [32] reported that the stressful slaughter method which would favor faster glycolytic process also influences the occurrence of burnt meat in yellowtail (S. quinqueradiata). In pigs, high post-mortem temperature and low muscle pH are the possible factors for PSE [33,34]. Similarly, when pigs are stressed, the glycogen content in muscle is reduced by its conversion to lactic acid, lowering pH of meat [35].…”

Section: Discussionmentioning

confidence: 99%

Evaluation of Biochemical Properties of Burnt and Normal Meat in Pacific Bluefin Tuna (<i>Thunnus orientalis</i>)

Huang¹

2017

IJNFS

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Burnt meat is one of the unusual meats often occurring in tuna species. In order to reveal the biochemical properties of burnt meat in tuna, burnt meat and normal meat samples were collected to examine the quality parameter including pH, color parameters, lactic acid content, the activities of antioxidant enzymes, and the levels of thiobarbituric acid reactive substances (TBARS) and scavenging 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals. The results showed pH was significantly lower in burnt meat than in normal meat, and the lactic acid content was generally higher in burnt meat. In color parameters, the L* and b* values were higher in burnt meat. Besides, the activities of antioxidant enzymes, namely, superoxide dismutase (SOD), glutathione reductase (GR) and catalase (CAT) in normal meat were higher than those in burnt meat. TBARS levels were significantly higher in burnt meat than in normal meat. It is thus likely that strong struggle of fish throughout catch and high water temperature induce partial inactivation of these antioxidant enzymes, resulting in free radical formation which triggers the occurrence of burnt meat. This fact could be beneficial for aquaculture and livestock industry of tunas to prevent burnt meat.

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High post-mortem temperature combined with rapid glycolysis induces phosphorylase denaturation and produces pale and exudative characteristics in broiler Pectoralis major muscles

Cited by 61 publications

References 45 publications

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

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

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

Evaluation of Biochemical Properties of Burnt and Normal Meat in Pacific Bluefin Tuna (<i>Thunnus orientalis</i>)

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High post-mortem temperature combined with rapid glycolysis induces phosphorylase denaturation and produces pale and exudative characteristics in broiler Pectoralis major muscles

Cited by 61 publications

References 45 publications

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

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

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

Evaluation of Biochemical Properties of Burnt and Normal Meat in Pacific Bluefin Tuna (&lt;i&gt;Thunnus orientalis&lt;/i&gt;)

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Evaluation of Biochemical Properties of Burnt and Normal Meat in Pacific Bluefin Tuna (<i>Thunnus orientalis</i>)