Pre-slaughter transport, AMP-activated protein kinase, glycolysis, and quality of pork loin

Shen, Qingwu; Means, W.J.; Thompson, Shane A; Underwood, K. R.; Zhu, Mei; McCormick, Richard J.; Ford, Stephen P.; Du, Min

doi:10.1016/j.meatsci.2006.04.007

Cited by 91 publications

(79 citation statements)

References 33 publications

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“…In agreement with these results, it had been reported that short-duration transportation at preslaughter increased meat toughness (Leheska et al 2002;Shen et al 2006). Similarly, Kannan et al (2003) reported that transported goats had less tender muscles compared with non-transported ones.…”

Section: Resultssupporting

confidence: 78%

“…Analysis for glycogen content in this study confirmed this conclusion. Owing to muscle cell metabolic activation after slaughter, and lack of oxygen in tissues, muscle cells shift from oxidative phosphorylation to glycolysis for ATP generation (Shen et al 2006). P€ os€ o and Puolanne (2005) also suggested that in the case of lack of oxygen in muscle cells, lactate is formed from pyruvate and transported out of the muscle fibres.…”

Section: Resultsmentioning

confidence: 99%

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Influence of pre-slaughter transportation and stocking density on carcass and meat quality characteristics of Boer goats

Nikbin

Panandam

Sazili

2016

Italian Journal of Animal Science

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There are limited studies on the effects of transportation stress and stocking density under tropical conditions and their interactions with aging and muscle types on carcass and meat quality characteristics of goat. The present study investigated the effects of transportation and stocking density on carcass characteristics and meat quality traits of Longissimus dorsi, and Semimembranosus muscles in Boer goats. Thirty 1-year-old Boer goats, divided into two groups, were transported by road for 3.5 h, with density of 0.4 m 2 and 0.2 m 2 per animal, respectively; a third group which was not transported served as control. Meat pH, drip loss, cooking loss, tenderness and colour were measured from samples of the muscles. The transported goats had significantly lower carcass shrinkage, glycogen content, drip loss, tenderness, lightness, yellowness, hue-angle and chroma values compared to the non-transported group. In contrast, they showed significantly higher cooking loss and redness than the non-transported goats. Goats transported in high stocking density showed significantly (p < .05) higher live weight loss and lower dressing-out percentage than those in low stocking density. This study indicated that higher stocking density at pre-slaughter transportation increased shrinkage loss and deteriorated meat quality of goats. Therefore, using an appropriate density during transportation should be considered. ARTICLE HISTORY

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Section: Resultssupporting

confidence: 78%

Section: Resultsmentioning

confidence: 99%

Influence of pre-slaughter transportation and stocking density on carcass and meat quality characteristics of Boer goats

Nikbin

Panandam

Sazili

2016

Italian Journal of Animal Science

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“…The postmortem L-lactate in rested and acutely stressed animals only differs in the rate of accumulation not in the levels accumulated. Consistent with this suggestion that the rate of glycolysis is enhanced by metabolic stress, data obtained from vertebrates indicate that exercise induces and elevates the rate of glycolysis (Shen et al 2006). However, no data for crustaceans are available to date and therefore, to confirm this theory, a more detailed study of the kinetics of the conversion of glycogen to lactate would be required.…”

Section: Immediate Effects Of Stress On Stress-related Metabolite Valuesmentioning

confidence: 58%

The influence of defined ante-mortem stressors on the early post-mortem biochemical processes in the abdominal muscle of the Norway lobster,Nephrops norvegicus(Linnaeus, 1758)

Gornik

Albalat

Atkinson³

et al. 2010

Marine Biology Research

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The effects of four different ante-mortem stressors (exercise, emersion, starvation and a patent infection with the parasite Hematodinium sp.) on post-mortem processes have been investigated in the abdominal muscle of Norway lobster Nephrops norvegicus by measuring changes in the pH, the levels of glycogen, L-lactate, arginine phosphate, ATP, ADP, AMP, IMP, HxR, Hx and the adenylate energy charge (AEC) over a time course of 24 h with samples being taken at 0, 3, 6, 12 and 24 h. The acute stresses of intense exercise and 2 h emersion resulted in a premature onset of anaerobic glycolysis, leading both to an enhanced glycogen depletion rate and an early accumulation of L-lactate. The chronic stressors, starvation and parasite infection, resulted in a complete ante-mortem depletion of muscle glycogen and consequently the failure of post-mortem glycolytic fermentation. Post-mortem pH and ATP inter-conversion were significantly altered in chronically stressed animals. Ante-mortem, a rapid, almost complete depletion of arginine phosphate was observed in all stress groups. The AEC was altered significantly by all stresses, indicating a strong energy demand. The findings suggest that ante-mortem stressors strongly influence the post-mortem biochemical processes. The laboratory-based results are compared to 'field' data and effects on post-harvest product quality are discussed.

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“…Slaughter of pigs, immediately after unloading or after a short stay in lairage (15-60 minutes), is not recommended, because animals are exhausted and agitated. This results in an increase in muscle temperature (+1°C) and lactic acid just prior to slaughter, which contributes to the increased incidence of PSE meat [25,12,26]. The main purpose of lairage is to allow pigs to recover from the stress caused by transportation and unloading to the slaughterhouse, and it is expected to improve the meat quality [1].…”

Section: Discussionmentioning

confidence: 99%

The Influence of Pre-Mortem Conditions on Pale, Soft and Exudative (PSE) and Dark, Firm and Dry (DFD) Pork Meat

et al. 2016

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The aim of this study was to determine the effect of gender, stocking density in the transport vehicle, lairage time and season on the incidence of skin lesions on pig carcasses and PSE and DFD meat. Skin lesions on carcasses (480, in total) were assessed according to the Welfare Quality® protocol (2009). The pH and temperature measurements were performed 45 minutes after slaughter. The group of carcasses with skin lesions score 2 had signifi cantly higher incidence of PSE and DFD meat compared to the groups of carcasses with skin lesions score 0 and 1. With regard to gender, there were no differences in meat quality parameters, as well as for the incidence of skin lesions and PSE and DFD meat. The results showed that a space allowance lower than 0.3 m 2 /100 kg and higher than 0.5 m 2 /100 kg pig had a detrimental effect to animal welfare and meat quality. Lairage time affected meat quality parameters, incidence of skin lesions score and PSE and DFD meat, where after long lairaging (> 17 h) mean pH 45 and t 45 values became signifi cantly higher, as well as the incidence of skin lesions and DFD meat. After short lairaging (< 1 h) mean pH 45 value became signifi cantly lower, while mean t 45 value and the incidence of PSE meat became signifi cantly higher. A signifi cantly higher number of skin lesions on the carcass were observed in winter compared to all other seasons. High temperatures during summer and low temperatures during winter had a negative infl uence on meat quality parameters and incidence of PSE and DFD meat.

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Pre-slaughter transport, AMP-activated protein kinase, glycolysis, and quality of pork loin

Cited by 91 publications

References 33 publications

Influence of pre-slaughter transportation and stocking density on carcass and meat quality characteristics of Boer goats

Influence of pre-slaughter transportation and stocking density on carcass and meat quality characteristics of Boer goats

The influence of defined ante-mortem stressors on the early post-mortem biochemical processes in the abdominal muscle of the Norway lobster,Nephrops norvegicus(Linnaeus, 1758)

The Influence of Pre-Mortem Conditions on Pale, Soft and Exudative (PSE) and Dark, Firm and Dry (DFD) Pork Meat

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