Presence of oxygen and mitochondria in skeletal muscle early postmortem

被引：57

作者：

England, Eric M. ^{[1
,4
]}

Matarneh, Sulaiman K. ^{[1
,5
]}

Mitacek, Rachel M. ^{[2
]}

Abraham, Anupam ^{[2
]}

Ramanathan, Ranjith ^{[2
]}

Wicks, Jordan C. ^{[1
]}

Shi, Hao ^{[1
]}

Scheffler, Tracy L. ^{[3
]}

Oliver, Emily M. ^{[1
]}

Helm, Emma T. ^{[1
]}

Gerrard, David E. ^{[1
]}

机构：

[1] Virginia Polytech Inst & State Univ, Dept Anim & Poultry Sci, Blacksburg, VA 24061 USA

[2] Oklahoma State Univ, Dept Anim Sci, Stillwater, OK 74078 USA

[3] Univ Florida, Dept Anim Sci, Gainesville, FL 32611 USA

[4] Ohio State Univ, Dept Anim Sci, Columbus, OH 43210 USA

[5] Utah State Univ, Dept Nutr Dietet & Food Sci, Logan, UT 84322 USA

来源：

MEAT SCIENCE | 2018年 / 139卷

基金：

美国食品与农业研究所;

关键词：

Postmortem metabolism; Muscle oxygenation; Mitochondrial respiration; Ultimate pH; Metabolomics; Electrical stimulation; INFRARED REFLECTANCE SPECTROSCOPY; PERFORMANCE LIQUID-CHROMATOGRAPHY; MYOGLOBIN REDOX FORMS; LOW ULTIMATE PH; PORK QUALITY; ELECTRICAL-STIMULATION; NIRS MEASUREMENTS; POST-MORTEM; MEAT; BEEF;

D O I：

10.1016/j.meatsci.2017.12.008

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Anaerobic glycolysis dominates energy metabolism postmortem. Even so, however, recent studies suggest mitochondria can modify postmortem energy metabolism and may contribute to pH decline, possibly affecting the transformation of muscle to meat and fresh meat quality development. Because oxygen is a necessary component of mitochondrial function, oxygenation of porcine and bovine longissimus thoracis et lumborum was determined postmortem using NIR spectroscopy. The ratio of oxy- to deoxymyoglobin decreased with time postmortem in both species. Metabolic analyses of muscle samples collected over the same timeframe also revealed fluctuations in TCA intermediates. Finally, mitochondria collected from muscle of electrically stimulated carcasses differed from those of non-stimulated muscle. Collectively, these data support the thesis that muscle mitochondria function early postmortem and may play a more active part in pH decline and possibly meat quality development.

引用

页码：97 / 106

页数：10

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