title: High early post-mortem temperature induces activation of AMP-activated protein kinase and development of pale, soft and exudative characteristics in turkey muscles.
abstract: This study investigated the effect of early post-mortem temperature on development of a turkey muscle's pale, soft and exudative (PSE) characteristics. Muscles obtained at 20 min post-mortem were incubated at 0, 20 and 40 °C until 4 h post-mortem and then stored at 4 °C. During incubation, the 40 °C group had greater rate of pH decline, lactate accumulation and R-values increase than other groups. Moreover, AMP-activated protein kinase (AMPK) activation at 1h post-mortem was higher in the 40 °C group than the other groups. At 24 h post-mortem, the 40 °C group had higher L* values and drip loss; SDS-PAGE and western blotting indicated that lower protein solubility (sarcoplasmic, myofibrillar) in the 40 °C group resulted from phosphorylase denaturation and further adhere to myofibrillar fraction. These results suggest that high temperature early post-mortem could induce AMPK activation, which results in rapid glycolysis, thus affecting protein solubility and generating PSE characteristics.
authors.affiliation: National Key Laboratory of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, 210095, PR China.
authors.forename: X
authors.initials: X
authors.lastname: Zhu
authors.forename: M
authors.initials: M
authors.lastname: Ruusunen
authors.forename: M
authors.initials: M
authors.lastname: Gusella
authors.forename: M
authors.initials: M
authors.lastname: Ylä-Ajos
authors.forename: X
authors.initials: X
authors.lastname: Xu
authors.forename: G
authors.initials: G
authors.lastname: Zhou
authors.forename: E
authors.initials: E
authors.lastname: Puolanne
mesh_terms: D055372:AMP-Activated Protein Kinases / Q000378:metabolism*; D000818:Animals; D003116:Color; D004044:Dietary Proteins / Q000378:metabolism*; D004789:Enzyme Activation; D006019:Glycolysis; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D019344:Lactic Acid / Q000378:metabolism; D008460:Meat / Q000032:analysis*; D009124:Muscle Proteins / Q000378:metabolism*; D018482:Muscle, Skeletal / Q000166:cytology / Q000201:enzymology / Q000378:metabolism*; D009210:Myofibrils / Q000378:metabolism; D006005:Phosphorylases; D011489:Protein Denaturation; D012519:Sarcoplasmic Reticulum / Q000378:metabolism; D012995:Solubility; D014422:Turkeys
chemical_list: D004044:Dietary Proteins; D009124:Muscle Proteins; D019344:Lactic Acid; D006005:Phosphorylases; D055372:AMP-Activated Protein Kinases