Mitochondrial respiratory activity in porcine longissimus muscle fibers of different pig genetics in relation to their meat quality

Werner, Carsten; Natter, R.; Schellander, K.; Wicke, Michael

doi:10.1016/j.meatsci.2009.12.016

Cited by 28 publications

(39 citation statements)

References 53 publications

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“…The samples were not frozen in between. The grill loss was determined as described by Werner et al (2010a). The grill loss was calculated as the loss of weight during the heating process relative to the initial weight and expressed in percentage.…”

Section: Methodsmentioning

confidence: 99%

“…The grill loss was calculated as the loss of weight during the heating process relative to the initial weight and expressed in percentage. The samples prepared for the determination of the grill loss were subsequently used for the Warner-Bratzler shear force analysis according to Werner et al (2010a). For histological analysis, cryofixed muscle samples were cut, after identifying the fibre direction, into 12 µm thick slices using a cryo-microtome (Cryocut CM 1900; Leica GmbH, Nussloch, Germany).…”

Section: Methodsmentioning

confidence: 99%

“…For histological analysis, cryofixed muscle samples were cut, after identifying the fibre direction, into 12 µm thick slices using a cryo-microtome (Cryocut CM 1900; Leica GmbH, Nussloch, Germany). The histological sections were stained according to the procedure by Werner et al (2010a). After this the slices were investigated with a stereo microscope (Nikon GmbH, Duesseldorf, Germany) at a low magnification (4×) and at least three sections were transferred through a digital camera to a personal computer.…”

Section: Methodsmentioning

confidence: 99%

“…MRA analysis was performed on permeabilised fibres as described by Werner et al (2010a). The weight-specific state-3-respiration with the substrates pyruvate/malate (Pyr/Mal) and succinate/rotenone (Succ/Rot) and the state-4-respiration with oligomycin (pmol O 2 /min × mg sample weight) was calculated as the time derivative of the oxygen concentration using the software Datlab 4.1 (Oroboros Instruments Corp., Innsbruck, Austria).…”

Section: Methodsmentioning

confidence: 99%

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The relationship of pork longissimus muscle pH to mitochondrial respiratory activities, meat quality and muscle structure

Popp

Wicke

Klein

et al. 2015

Animal

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The way the pH falls post-slaughter has an impact on meat quality. Pork longissimus muscles (n = 48) were sorted in fast-(FG) (n = 15) and normal glycolysing (NG) (n = 33) muscles according to the post-slaughter pH 45 min values (FG < 6.0; NG > 6.0). FG muscles (5.84 ± 0.04) compared with NG muscles (6.27 ± 0.04) were accompanied with higher temperature, electrical conductivity, lightness and yellowness, and reduced grill loss and shear force values ( P < 0.05), but there were no pH-dependent changes of the drip loss and redness results. FG muscles had higher ( P < 0.05) percentages of fast-twitch glycolytic and lower proportions of fast-twitch oxidative and slow-twitch oxidative ( P < 0.05) muscle fibres. The study confirms the relationship of pH value to meat quality and muscle fibre characteristics also showing that pH values have no impact on intrinsic mitochondrial respiratory function.

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

See 2 more Smart Citations

The relationship of pork longissimus muscle pH to mitochondrial respiratory activities, meat quality and muscle structure

Popp

Wicke

Klein

et al. 2015

Animal

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“…The MRA of the MPS and MIL samples collected 20 min p.m. was determined as soon as possible within 24 h after sample collection using an Oxygraph (Oroboros, Innsbruck, Austria) equipped with a Clark electrode (Werner et al, 2010). Because of the time limit, only 60 samples (n 5 20 per slaughter) of the MPS and MIL were analysed.…”

Section: Animals and Sample Collectionsmentioning

confidence: 99%

Mitochondrial respiratory and antioxidative enzyme activities in turkey meat

Janisch

Wicke

Krischek

2012

Animal

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Meat quality and (anti)oxidative metabolism of m. pectoralis superficialis (MPS), m. gastrocnemius (MG) and m. iliotibilialis lateralis (MIL) from turkey toms were analysed. After slaughter, pH of MPS and MG decreased and electrical conductivity of the MPS increased. The MG had generally higher pH values. The meat lightness (L*) and redness (a*) increased in MG and MPS after slaughter. The MPS always had higher L* and lower a* values. Mitochondrial respiratory activities (MRA) were higher in the MIL than the MPS. The activities of superoxide dismutase (SOD) and glutathione peroxidase, analysed in the MPS, increased and the glutathione reductase activity decreased after slaughter. Meat samples with lower pH 24 h p.m. had higher drip loss and L* values. The MRA were tendentially lower and the SOD activities higher in these samples. These results indicate a relation between the meat quality, the antioxidative metabolism and mitochondrial respiration.Keywords: turkey, mitochondrial respiration, antioxidative enzyme activities, meat quality ImplicationsAn increasing amount of turkey breast meat is sold in selfservice packages. Because of this, meat colour differences between meat pieces or higher drip loss are more obvious to consumers, which is one of the reasons for increasing complaints. The muscle-to-meat transition is a complex process, characterised by a decrease in pH and a change in the oxidative status, revealing the simultaneous production of reactive oxidative substances by mitochondria and the activation of the corresponding antioxidative enzymes. The aim of this study was to elucidate the changes in these oxidative processes after animal slaughter in relation to meat quality differences. IntroductionAlthough the colour variation of poultry meat under modified atmospheric conditions could be, to a certain degree, physiologically explicable (Werner et al., 2009), at the time of purchase consumers show concern, especially if meat is characterised by a heterogeneous appearance, poor texture and cohesiveness, and a higher drip loss (Barbut, 2009). This meat is referred to as pale, soft and exudative (PSE)-like meat with similarities to PSE pork (Barbut, 2009;Petracci et al., 2009). Colour of meat is related to the total myoglobin (Mb) content and the proportion of the Mb redox forms oxy-, deoxy-and met-Mb. Total Mb content is influenced by gender, genetics, age and, within a species, muscle type. An important feature is the fibre-type composition of the muscles, with breast muscles only consisting of fast-twitch glycolytic (FTG) fibres containing low Mb and mitochondria concentrations, and leg muscles additionally containing Mb and mitochondria-rich slow-twitch oxidative (STO) fibres (Papinaho et al., 1996;Mancini and Hunt, 2005). Proportions of oxy-, deoxy-and metMb are strongly related to the oxidative status of the tissue influenced by the oxygen consumption and the antioxidative capacity of the tissue (Figueiredo et al., 2008). The electron transport chain (ETC) of mitochondria is not only responsible for...

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Molecular changes in mitochondrial respiratory activity and metabolic enzyme activity in muscle of four pig breeds with distinct metabolic types

Trakooljul

Muráni

et al. 2016

J Bioenerg Biomembr

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Skeletal muscles are metabolically active and have market value in meat-producing farm animals. A better understanding of biological pathways affecting energy metabolism in skeletal muscle could advance the science of skeletal muscle. In this study, comparative pathway-focused gene expression profiling in conjunction with muscle fiber typing were analyzed in skeletal muscles from Duroc, Pietrain, and Duroc-Pietrain crossbred pigs. Each breed type displayed a distinct muscle fiber-type composition. Mitochondrial respiratory activity and glycolytic and oxidative enzyme activities were comparable among genotypes, except for significantly lower complex I activity in Pietrain pigs homozygous-positive for malignant hyperthermia syndrome. At the transcriptional level, lactate dehydrogenase B showed breed specificity, with significantly lower expression in Pietrain pigs homozygous-positive for malignant hyperthermia syndrome. A similar mRNA expression pattern was shown for several subunits of oxidative phosphorylation complexes, including complex I, complex II, complex IV, and ATP synthase. Significant correlations were observed between mRNA expression of genes in focused pathways and enzyme activities in a breed-dependent manner. Moreover, expression patterns of pathway-focused genes were well correlated with muscle fiber-type composition. These results stress the importance of regulation of transcriptional rate of genes related to oxidative and glycolytic pathways in the metabolic capacity of muscle fibers. Overall, the results further the breed-specific understanding of the molecular basis of metabolic enzyme activities, which directly impact meat quality.

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Mitochondrial respiratory activity in porcine longissimus muscle fibers of different pig genetics in relation to their meat quality

Cited by 28 publications

References 53 publications

The relationship of pork longissimus muscle pH to mitochondrial respiratory activities, meat quality and muscle structure

The relationship of pork longissimus muscle pH to mitochondrial respiratory activities, meat quality and muscle structure

Mitochondrial respiratory and antioxidative enzyme activities in turkey meat

Molecular changes in mitochondrial respiratory activity and metabolic enzyme activity in muscle of four pig breeds with distinct metabolic types

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