Excess glycogen does not resolve high ultimate pH of oxidative muscle

Meat Science
E M EnglandD E Gerrard

Abstract

Skeletal muscle glycogen content can impact the extent of postmortem pH decline. Compared to glycolytic muscles, oxidative muscles contain lower glycogen levels antemortem which may contribute to the higher ultimate pH. In an effort to explore further the participation of glycogen in postmortem metabolism, we postulated that increasing the availability of glycogen would drive additional pH decline in oxidative muscles to equivalent pH values similar to the ultimate pH of glycolytic muscles. Glycolysis and pH declines were compared in porcine longissimus lumborum (glycolytic) and masseter (oxidative) muscles using an in vitro system in the presence of excess glycogen. The ultimate pH of the system containing longissimus lumborum reached a value similar to that observed in intact muscle. The pH decline of the system containing masseter samples stopped prematurely resulting in a higher ultimate pH which was similar to that of intact masseter muscle. To investigate further, we titrated powdered longissimus lumborum and masseter samples in the reaction buffer. As the percentage of glycolytic sample increased, the ultimate pH decreased. These data show that oxidative muscle produces meat with a high ultimate pH regardless of glycogen...Continue Reading

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Citations

Oct 1, 2017·Tropical Animal Health and Production·G C Miranda-de la LamaM Villarroel
Dec 16, 2018·Journal of Animal Physiology and Animal Nutrition·Wiesław PrzybylskiUrszula Jankiewicz
Feb 29, 2020·Asian-Australasian Journal of Animal Sciences·Shuang WuXin Luo
Dec 19, 2020·Annual Review of Animal Biosciences·Sulaiman K MatarnehDavid E Gerrard
Nov 21, 2017·Meat Science·Sulaiman K MatarnehDavid E Gerrard
Jul 3, 2017·Meat Science·Sulaiman K MatarnehDavid E Gerrard
Feb 8, 2018·Meat Science·Eric M EnglandDavid E Gerrard
Jun 13, 2021·Meat Science·Monika Modzelewska-Kapituła, Tomasz Żmijewski

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