Postmortem glycolysis and pork quality
Апстракт
After 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.
Извор:
60th International Meat Industry Conference (MEATCON2019), 2019, 333, UNSP 012032-Издавач:
- Iop Publishing Ltd, Bristol
Финансирање / пројекти:
- Развој и стандардизација молекуларних и имунских метода у дијагностици бактеријских зооноза (RS-31088)
- Организовање одрживе производње органског узгоја јагњади као подршка руралног развоја (RS-31085)
DOI: 10.1088/1755-1315/333/1/012032
ISSN: 1755-1307
WoS: 000509758800032
Scopus: 2-s2.0-85074644453
Колекције
Институција/група
Fakultet veterinarske medicineTY - CONF AU - Stajković, Silvana AU - Vasilev, Dragan AU - Teodorović, Vlado AU - Karabasil, Nedjeljko PY - 2019 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1681 AB - After 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. PB - Iop Publishing Ltd, Bristol C3 - 60th International Meat Industry Conference (MEATCON2019) T1 - Postmortem glycolysis and pork quality VL - 333 SP - UNSP 012032 DO - 10.1088/1755-1315/333/1/012032 ER -
@conference{ author = "Stajković, Silvana and Vasilev, Dragan and Teodorović, Vlado and Karabasil, Nedjeljko", year = "2019", abstract = "After 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.", publisher = "Iop Publishing Ltd, Bristol", journal = "60th International Meat Industry Conference (MEATCON2019)", title = "Postmortem glycolysis and pork quality", volume = "333", pages = "UNSP 012032", doi = "10.1088/1755-1315/333/1/012032" }
Stajković, S., Vasilev, D., Teodorović, V.,& Karabasil, N.. (2019). Postmortem glycolysis and pork quality. in 60th International Meat Industry Conference (MEATCON2019) Iop Publishing Ltd, Bristol., 333, UNSP 012032. https://doi.org/10.1088/1755-1315/333/1/012032
Stajković S, Vasilev D, Teodorović V, Karabasil N. Postmortem glycolysis and pork quality. in 60th International Meat Industry Conference (MEATCON2019). 2019;333:UNSP 012032. doi:10.1088/1755-1315/333/1/012032 .
Stajković, Silvana, Vasilev, Dragan, Teodorović, Vlado, Karabasil, Nedjeljko, "Postmortem glycolysis and pork quality" in 60th International Meat Industry Conference (MEATCON2019), 333 (2019):UNSP 012032, https://doi.org/10.1088/1755-1315/333/1/012032 . .