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Showing 1 to 3 of 3 for “"postmortem glycolysis"”.
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Postmortem metabolism in porcine skeletal muscle
… near antemortem levels. To maintain ATP levels postmortem, stored glycogen is catabolized to produce ATP through glycolysis and possibly oxidative metabolism. Hydrolysis of the produced ATP acidifies muscle until an ultimate pH is reached. The ultimate pH of meat directly impacts the quality …
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Defining the role of mitochondria in fresh meat quality development
During postmortem metabolism, hydrogen ions accumulate in the muscle and gradually lower the pH from 7.2 to an ultimate pH near 5.6. The ultimate pH of meat is widely valued as an indicator of fresh meat quality as it directly affects the quality characteristics of color, texture, and water holding …
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Pectoralis muscle of turkey displays divergent function as correlated with meat quality
Fresh turkey meat color is influenced by a myriad of biological factors which include muscle fiber type composition and heme protein concentrations. These factors either contribute to or are subject to the biochemical events involved in the conversion of muscle to meat. Subtle deviations in the …