![]() CO2 stunning) on selected quality attributes of pork, using a meta-analytical approach. The objective of this study was quantification of the effects of stunning (ES vs. Stunning is a statutory pre-slaughter process that may affect the quality of pork. The present results show that research using protein indicators may help to understand early p-m biological mechanisms involved in pH and beef colour development. Correlations existed further between MDH1, ENO3 and LDH-B and pH decline and colour stability probably due to the involvement of these enzymes in the glycolytic pathway, and thus, the energy status of the cell. Similarly, inducible Hsp70-1A/B and µ-calpaïn were correlated with L* a* b* coordinates, due to the protective action of Hsp70-1A/B on the proteolytic activities of µ-calpain on structural proteins. Main results include the negative correlations between pH45min, pH3h and pHu and Prd圆, which may be explained by the anti-oxidative and phospholipase activities of this biomarker. Proteins correlated with pH and/or colour coordinates were involved in apoptosis or had anti-oxidative or chaperone activities. Regression models included Hsp proteins and explained between 47 and 59% of the variability between individuals in pH and between 47 and 65% of the variability in L* a* b* colour coordinates. L* a* b* colour coordinates 24h p-m were correlated with 9, 5 and 8 protein biomarkers, respectively. pH at 45 min, 3h and 30h p-m were correlated with 3, 7 and 6 biomarkers, respectively. The present study was conducted on Longissimus thoracis muscles of 21 Blond d'Aquitaine young bulls to evaluate the relationships between protein biomarkers present during the early post-mortem and known to be related to tenderness with pH decline and colour development. Many studies on colour biochemistry and protein biomarkers were undertaken in post-mortem beef muscles after 24 or more hours. ![]() It appears to be closely related to the extent of heat generation, CP and ATP levels and pH immediately pm in the muscle, which influence the activity of oxygen-consuming enzymes. The effect of early pm temperature and pH on pork redness was more complex. The combination of high temperature and low pH early pm increased lightness and yellowness, which is ascribed to inactivation of oxygen-consuming enzymes and protein denaturation. Early pm muscle temperature and the accompanying pH decline had a significant influence on the pork colour independent of genotype. Hampshire-Duroc boars crossed with Landrace-Yorkshire sows, including carriers and non-carriers of the halothane and RN(-) genes, respectively) were included. Two stress levels peri mortem (minimal stress vs treadmill exercise and electrical stunning of the pigs) and four genotypes (Duroc boars crossed with Landrace-Yorkshire sows vs. ![]() longissimus dorsi was studied in a factorially designed experiment. The significance of early postmortem (pm) temperature and pH decline and the level of the muscle metabolites creatine phosphate (CP) and adenosine triphosphate (ATP) on the colour of porcine M. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |