Physiological and structural events post mortem of importance for drip loss in pork

Schäfer, Annette; Rosenvold, Katja; Purslow, Peter P.; Andersen, Henrik J.; Henckel, Poul

doi:10.1016/s0309-1740(01)00205-4

Cited by 182 publications

(109 citation statements)

References 34 publications

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“…The 30-kDa polypeptides are the products of postmortem proteolysis of TnT [7,12]. Similar to results reported by Schäfer et al [5], several non-identified products of protein degradation with molecular weights of 45, 41, and 39 kDa were observed (Fig. 1).…”

Section: Protein Markers Of Meat Qualitiessupporting

confidence: 87%

“…In these studies, researchers tried to find a critical factor influencing drip loss [5][6][7][8][9][10][11] and tenderness [6,11,12] or to identify biochemical mechanisms responsible for meat color variability [11,13,14].…”

Section: Introductionmentioning

confidence: 99%

“…Drip loss can be predicted on the basis of pH and temperature measurements within the first 2 h postmortem [5].…”

Section: Introductionmentioning

confidence: 99%

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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: Protein Markers Of Meat Qualitiessupporting

confidence: 87%

Section: Introductionmentioning

confidence: 99%

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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“…Results concerning the effect of CO 2 gas on DL in tissues are not clear, but the present study concludes that as a consequence of the CO 2 gas inhalation, higher DL values (with significant differences at 21 days post-ageing) are found; as described earlier in other studies on chilled storage meat in atmospheres containing CO 2 (Doherty et al, 1996;Sorheim et al, 1996). Some authors (Schafer et al, 2002) consider the effect of the pH variation as responsible for drip formation because intense differences on its evolution were observed in the present study for the light lamb group. These differences were not described in the earlier report on suckling lamb meat (Linares et al, 2008).…”

Section: Gas)supporting

confidence: 69%

Light lamb meat quality packed under modified atmospheres: effect of stunning systems (electrically v. gas)

Linares

Vergara

2009

Animal

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In the present study, the effect of type of stunning (electrical v. gas) and the gas mixtures in a modified atmosphere (MA) packing system (MA-A: 30% CO 2 1 70% O 2 ; MA-B: 30% CO 2 1 69.3% N 2 1 0.7% CO; MA-C: 40% CO 2 1 60% N 2 ) on light lamb meat quality, obtained by 20 males of Manchego Spanish breed, was evaluated at 7, 14 and 21 days post packing. For all ageing times, gas-stunned groups reached the highest pH ( P , 0.001) and shear force (SF) values (P , 0.05), and at 21 days, water losses were highest; in contrast, meat colour coordinates were lower ( P , 0.001). In general, MA-B showed the highest stability for colour coordinates whereas the lowest tenderness (high SF) was found on MA-A. In this study, the gas mixture with a low carbon monoxide level (MA-B) promoted a higher colour stability and good tenderness, in comparison to the other two blends. In contrast, the conventional packaging system (type A, high oxygen levels) had a reduced tenderness and major colour instability.

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“…But, on the contrary, temperature fall decreased the activity, which was close to zero at temperatures below 15 ºC. This may indicate that the positive effects of fast chilling of porcine PSE (Pale, Soft, Exudative meat) carcasses (Honikel, review 1984;Offer & Knight, review 1988;Schäfer, Rosenvold, Purslow, Andersen, & Henckel, 2002) may be partly based on the elimination of a source of rapidly fermentable glucose due to inactivation of GDE. It is well-known, however, that pH continues to fall also when the temperature in muscles has fallen below 15 ºC, i.e.…”

Section: Glycogen Breakdown: Debranching Enzymementioning

confidence: 99%

Carbohydrate metabolism in meat animals

2005

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Oxidative energy production is by far dominant in living animal muscles, with the exception the short periods of severe stress, where the aerobic capacity is exceeded, and formation of large amounts of lactic acid will take place. Energy consumption in muscle cells continues post mortem with formation of large amounts of lactate and formation of protons, because the aerobic processes for energy production are not available. Post mortem, the fall in pH is delayed only by buffering capacity of the muscle fibres. In living animals, in addition to buffering capacity, both respiration and transport of lactate and protons out of the muscle fibres by monocarboxylate transporters participate in the regulation of muscle fibre pH which never falls as low as the ultimate pH of the meat. Understanding the regulation of pH in muscle is important both for the welfare of living animals and from the technological point of view as a factor influencing meat quality.

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Physiological and structural events post mortem of importance for drip loss in pork

Cited by 182 publications

References 34 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

Light lamb meat quality packed under modified atmospheres: effect of stunning systems (electrically v. gas)

Carbohydrate metabolism in meat animals

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