High early post-mortem temperature induces activation of AMP-activated protein kinase and development of pale,soft and exudative characteristics in turkey muscles |
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Authors: | X Zhu M Ruusunen M Gusella M Ylä-Ajos X Xu G Zhou E Puolanne |
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Affiliation: | 1. National Key Laboratory of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, 210095, PR China;2. Department of Food and Environmental Sciences, University of Helsinki, 00014, Finland;3. Department of Animal Science, Agripolis, Viale dell Università, 16 Legnaro, Padova 35020, Italy;4. Department of Production Animal Medicine, University of Helsinki, 00014, Finland;5. School of Life Sciences and Chemistry, Jiangsu Institute of Education, Nanjing, 210013, PR China |
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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 1 h 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. |
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Keywords: | Post-mortem temperature AMP-activated protein kinase Phosphorylase Meat quality |
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