Postmortem glycolysis and glycogenolysis: insights from species comparisons. (October 2018)

• Record Type: Journal Article
• Authors: Chauhan, Surinder S.; England, Eric M.
• Is Part Of: Meat science. Volume 144(2018)
• Page Start: 118
• Page End: 126
• Publication Date: 2018-10
• Subjects: Pork -- Poultry -- Fish -- pH; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2018.06.021
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: After an animal is harvested for meat, the skeletal muscle initiates a complex series of biochemical reactions in an attempt to maintain energy homeostasis. In order to maintain energy homeostasis, enzymes within the skeletal muscle metabolize stored carbohydrate into energy under predominantly anaerobic conditions in a process known as postmortem energy metabolism. Because these biochemical reactions have the potential to affect meat quality attributes either positively or negatively, evaluating their regulation postmortem is fundamental to understanding meat quality. In this review, the regulation of postmortem glycolytic enzymes will be evaluated. Special consideration will be given to species-specific quality defects in pigs, poultry, and fish as a means to further discuss similarities and differences in postmortem glycolysis and glycogenolysis. Highlights: The biochemical mechanisms regulating postmortem glycolysis and glycogenolysis in skeletal muscle are reviewed. The potential of postmortem glycolysis to intensify two-toning severity in fresh hams is discussed. Glycolytic capacity and postmortem glycolysis in myopathied chicken skeletal muscle is evaluated. The possible mechanisms causing the quality defect known as burnt tuna are reviewed.