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dc.creatorStajković, Silvana
dc.creatorVasilev, Dragan
dc.creatorTeodorović, Vlado
dc.creatorKarabasil, Neđeljko
dc.date.accessioned2020-06-03T14:29:21Z
dc.date.available2020-06-03T14:29:21Z
dc.date.issued2019
dc.identifier.issn1755-1307
dc.identifier.urihttp://vet-erinar.vet.bg.ac.rs/handle/123456789/1681
dc.description.abstractAfter an animal is harvested for meat, the skeletal muscle initiates a myriad of biochemical pathways in an attempt to maintain energy homeostasis. Anaerobic glycolysis is responsible for the generation of ATP to help meet energy demand and for the decrease in pH by generating H+. Both the rate and the extent of the post-mortem pH decline are paramount in the context of the development of pork quality attributes, such as color, water holding capacity, and texture. Pale, soft and exudative meat and dark, firm, and dry meat are two of the major quality defects facing the pork meat industry. Because glycolysis has the potential to affect meat quality attributes either positively or negatively, evaluating its regulation post-mortem is fundamental to understanding meat quality. Therefore, the aim of this study was to evaluate factors that affect mechanism of glycolysis. Special consideration will be given to meat quality attributes and development of pork quality defects.en
dc.publisherIop Publishing Ltd, Bristol
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31088/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31085/RS//
dc.rightsopenAccess
dc.source60th International Meat Industry Conference (MEATCON2019)
dc.titlePostmortem glycolysis and pork qualityen
dc.typeconferenceObject
dc.rights.licenseARR
dcterms.abstractВасилев, Драган; Стајковић, Силвана; Карабасил, Неђељко; Теодоровић, Владо;
dc.citation.volume333
dc.citation.spageUNSP 012032
dc.citation.other333: UNSP 012032
dc.identifier.wos000509758800032
dc.identifier.doi10.1088/1755-1315/333/1/012032
dc.identifier.scopus2-s2.0-85074644453
dc.identifier.fulltexthttp://veterinar.vet.bg.ac.rs/bitstream/id/637/1680.pdf
dc.identifier.rcubconv_2551
dc.type.versionpublishedVersion


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