Implications of skeletal muscle creatine kinase to
meat quality

Daroit, Daniel Joner; Brandelli, Adriano

doi:10.22358/jafs/66608/2008

Cited by 13 publications

(8 citation statements)

References 47 publications

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“…The amount and activity of enzymes in the glycolysis pathway, and level of muscle glycogen at slaughter are conditioned by the range of glycolytic changes, which, in turn, influence the decrease in meat pH levels and activation of proteolytic enzymes. As a result of the enzyme activity in meat, new components with molecular weights of 110, 95, and 55 kDa as well as molecular weights less than 30 kDa appear in meat and they are indicators of the degree of proteolysis of myofibrillar proteins [1][2][3][4]. Generation of a protein/polypeptide profile determines many traits that influence the technological (water capacity, color intensity, color homogeneity, stability, losses in cooking, and losses in processes) and sensory qualities (appearance, tenderness, juiciness, flavor, and odor) of pork meat.…”

Section: Introductionmentioning

confidence: 99%

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: Introductionmentioning

confidence: 99%

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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“…Early postmortem, CK continues to exert important functions related to the conversion of muscle into meat. Numerous studies have related this enzyme to meat quality , establishing a negative correlation between the solubility of sarcoplasmic proteins (with CK being the major denatured protein) and drip loss , or pale color , in porcine meat. The texture of meat may also be affected somehow by the denaturation of sarcoplasmic proteins.…”

Section: Introductionmentioning

confidence: 99%

Oligopeptides Arising from the Degradation of Creatine Kinase in Spanish Dry-Cured Ham

Mora

Sentandreu²,

Fraser³

et al. 2009

J. Agric. Food Chem.

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During the processing of dry-cured ham many biochemical changes occur, including the degradation of muscle proteins. These changes are due to the intense action of endogenous proteolytic enzymes. In the present study, the isolation and identification of a large number of peptides derived from creatine kinase has been achieved for the first time in dry-cured ham. A total of 58 peptides coming from different regions of the protein have been identified by mass spectrometry. This study provides evidence for the extensive degradation of creatine kinase during the processing of dry-cured ham as well as the role played by endo- and exopeptidases in the generation of small peptides and free amino acids from polypeptides. These peptides are important in the development of characteristic sensory properties associated with dry-cured ham.

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“…The catalytic enzyme CK is important for phosphorylating creatine phosphate to regenerate ADP to ATP during the early post-slaughter stage, thus delaying lactate production from glycolysis and subsequent muscle acidification [39,40]. The inactivation of creatine kinase and reduction in creatine phosphate influenced pH decline by reducing the delay phase [39,40,41,42]. This accelerated glycolysis may have pre-disposed these cattle to heat toughening conditions, which would reduce the aging potential and increase drip loss from the meat [43,44].…”

Section: Discussionmentioning

confidence: 99%

The Impact of Pre-Slaughter Stress on Beef Eating Quality

Loudon

Tarr

Lean³

et al. 2019

Animals

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Simple SummaryConsumer satisfaction is essential to the beef industry to ensure return protein purchasing. The Meat Standards Australia grading system has been pivotal in regulating the quality and consistency of meat palatability by creating objective measurements such as carcass characteristics, genetics systems, and production systems to predict consumer eating quality. One of the main objective measurements for carcass compliance is the ultimate pH of the longissimus thoracis et lumborum; however, recent research has demonstrated that pre-slaughter stress is eroding beef eating quality in pH compliant carcasses. Pre-slaughter mixing and transport was associated with lower eating quality in certain cuts. A two-week rest period at the abattoir prior to slaughter was beneficial for improving consumer sensory eating quality scores. Further research is required to determine if the muscle damage enzyme creatine kinase could be used commercially as an objective measurement to identify which cattle could benefit from a pre-slaughter rest period to improve beef quality.AbstractThe study evaluated the relationship between pre-slaughter stress, plasma biomarkers and consumer-evaluated eating quality of pasture raised beef cattle (n = 488). The design tested steer only, heifer only and mixed sex cattle with a comparison of direct kill versus a 14 day rest period in abattoir holding paddocks prior to slaughter. Experiment One sourced cattle from four farms and tested shipping and road transport. Experiment Two sourced cattle from four farms and tested a commercial saleyard pathway. The impact on treatment on untrained consumer eating quality scores were tested on five muscle groups, m. psoas major, m. longissimus dorsi lumborum, m. biceps femoris, m. semitendinosis, and m. infraspinatus. Across all muscles, a two-week rest period had the biggest improvement in sensory score. Mixed groups scored lower in the outside muscle than non-mixed groups. However, the mixing response was inconsistent in the eye round muscle and not significant in the other muscles. Plasma glucose and L-lactate indicated a marked acute stress response at slaughter with a small detrimental impact on consumer score. The muscle damage enzyme markers creatine kinase (CK) and aspartate aminotransferase (AST) were strongly associated with a lower meat quality score (MQ4). Neither β-hydroxybutyrate (βHB) nor non-esterified fatty acids (NEFA) were associated with MQ4, suggesting that fat mobilisation does not impact consumer sensory score.

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Implications of skeletal muscle creatine kinase to meat quality

Cited by 13 publications

References 47 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

Oligopeptides Arising from the Degradation of Creatine Kinase in Spanish Dry-Cured Ham

The Impact of Pre-Slaughter Stress on Beef Eating Quality

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