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Postmortem proteolysis in pork does not depend on fibre type distribution

Published online by Cambridge University Press:  20 November 2017

M. Christensen ,
P. Henckel  and
P.P. Purslow
M. Christensen
Affiliation:
The Royal Veterinary and Agricultural University, Department of Dairy and Food Science, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
P. Henckel
Affiliation:
Danish Institute of Agricultural Sciences, Department of Product Quality, Postbox 50, DK-8830 Tjele, Denmark
P.P. Purslow
Affiliation:
The Royal Veterinary and Agricultural University, Department of Dairy and Food Science, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
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Extract

Proteolytic degradation is known to be faster in white muscles than in red muscles (Whipple & Koohmaraie, 1992). Variation in eating quality between muscles has often been correlated to their metabolic properties, as determined by the fibre type distribution. Correlations between fibre type distribution and postmortem proteolysis could result from two possible effects: (1) Due to their inherent differences in metabolic potential, composition and content of proteolytic enzymes, fibres of some types may degrade more than others. (2) The balance of fibre types controls postmortem (p.m.) metabolic characteristics of the muscle as a whole, with all fibre types within it being equally affected. An experiment was conducted to compare the rate of postmortem proteolysis in five porcine muscles differing in fibre type distribution and to compare the rate of proteolysis in type II fibres isolated from these muscles.

Type
Poster Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2001 , 2001 , pp. 79
Copyright
Copyright © The British Society of Animal Science 2001

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References

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