title: High post-mortem temperature combined with rapid glycolysis induces phosphorylase denaturation and produces pale and exudative characteristics in broiler Pectoralis major muscles.
abstract: This study investigated the effect of early post-mortem temperature on broiler protein characteristics and meat quality. Muscles were kept at different temperatures (0, 20 and 40 °C) until 4h post-mortem and then stored at 4 °C. Rapid degradation of ATP and glycogen, thus inducing a high rate of lactate formation and pH drop, were found in the 40 °C group during incubation. When extracting proteins, a lower protein content of the sarcoplasmic fraction and a higher protein content of the myofibrillar fraction were found in the 40 °C group at 24h post-mortem; SDS-PAGE and western-blotting results revealed that phosphorylase was associated with the myofibrillar fraction. Furthermore, the 40 °C group had paler surfaces, higher drip loss and lower processing properties. These data suggest that elevated temperature during early post-mortem period, resulting in rapid glycolysis, induced phosphorylase denaturation and association with myofibrillar proteins thus generating pale and exudative characteristics.
authors.affiliation: National Center of Meat Quality and Safety Control, Nanjing Agricultural University, 210095, Nanjing, People's Republic of China.
authors.forename: Xueshen
authors.initials: X
authors.lastname: Zhu
authors.forename: Marita
authors.initials: M
authors.lastname: Ruusunen
authors.forename: Mara
authors.initials: M
authors.lastname: Gusella
authors.forename: Guanghong
authors.initials: G
authors.lastname: Zhou
authors.forename: Eero
authors.initials: E
authors.lastname: Puolanne
mesh_terms: D008841:Actin Cytoskeleton / Q000737:chemistry / Q000378:metabolism; D000255:Adenosine Triphosphate / Q000032:analysis; D000818:Animals; D001831:Body Temperature; D002645:Chickens; D004591:Electrophoresis, Polyacrylamide Gel / Q000379:methods; D005511:Food Handling / Q000379:methods; D006003:Glycogen / Q000032:analysis; D024982:Glycogen Phosphorylase, Muscle Form / Q000032:analysis* / Q000378:metabolism; D006019:Glycolysis; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D008460:Meat / Q000032:analysis*; D009124:Muscle Proteins / Q000737:chemistry / Q000378:metabolism; D010369:Pectoralis Muscles / Q000737:chemistry / Q000502:physiology*; D011489:Protein Denaturation
chemical_list: D009124:Muscle Proteins; D000255:Adenosine Triphosphate; D006003:Glycogen; D024982:Glycogen Phosphorylase, Muscle Form