Regulation of post-mortem glycolysis in ruminant muscle

被引:68
|
作者
Ferguson, D. M. [1 ]
Gerrard, D. E. [2 ]
机构
[1] CSIRO, Div Anim Food & Hlth Sci, Armidale, NSW 2350, Australia
[2] Univ Virginia, Dept Anim & Poultry Sci, Blacksburg, VA 24061 USA
关键词
muscle; post-mortem glycolysis; ruminant; ACTIVATED PROTEIN-KINASE; HUMAN SKELETAL-MUSCLE; POST-MORTEM PERIOD; PH DECLINE RATE; ELECTRICAL-STIMULATION; SARCOPLASMIC-RETICULUM; LONGISSIMUS-DORSI; MEAT QUALITY; PRE-SLAUGHTER; RIGOR TEMPERATURE;
D O I
10.1071/AN13088
中图分类号
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号
0905 ;
摘要
As a tissue, muscle has the unique ability to switch its metabolic source of ATP, the energy currency underpinning muscle function. During oxygen debt, such as that occurring immediately following the death of animals, anaerobic metabolism is initiated in an attempt to restore homeostasis within the muscle. The cascade of biochemical events that are initiated is paramount in the context of meat quality. This review revisits this reasonably well-known subject but takes a new perspective by drawing on the understanding outside the traditional discipline of meat science. Our understanding of the intrinsic regulators of glycolytic flux has improved but knowledge gaps remain. Further efforts to understand how the glycolytic enzyme kinetics are influenced by both pre- and post-slaughter factors will be beneficial in the ongoing quest to maximise fresh meat quality.
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页码:464 / 481
页数:18
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