Influence of myosin heavy- and light chain isoforms on early postmortem glycolytic rate and pork quality

Y. M. Choi, Y. C. Ryu, Byoung-Chul Kim

Research output: Contribution to journalArticle

60 Citations (Scopus)

Abstract

This study addressed the influence of the content of myosin heavy- (MHC) and light chain (MLC) isoforms on early postmortem glycolytic rate and meat quality traits in the porcine longissimus muscle. The fast-glycolysing group showed lower contents of MHC slow and MLC 1s isoforms (P < 0.05), and higher MHC fast isoform contents than the normal-glycolysing group (P < 0.05). The MHC fast/slow ratio was correlated with lactate content (r = 0.41) and early postmortem muscle pH (r = -0.51), and the content of the MLC 1s isoform was negatively correlated with lactate content and glycolytic potential (r = -0.38 and -0.36, respectively). Hence, both the MHC and MLC isoforms did influence metabolite contents, thus also affecting glycolytic rate, and suggested that the myosin isoforms, in particular the MHC isoforms, might also have some bearing on the extent of protein denaturation and pork quality during the early postmortem period.

Original languageEnglish
Pages (from-to)281-288
Number of pages8
JournalMeat Science
Volume76
Issue number2
DOIs
Publication statusPublished - 2007 Jun 1

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myosin light chains
Myosin Light Chains
Myosin Heavy Chains
myosin heavy chains
meat quality
Protein Isoforms
lactates
myosin
longissimus muscle
Light
Lactic Acid
metabolites
muscles
swine
Protein Denaturation
Muscles
Myosins
Red Meat
Meat
Swine

Keywords

  • Glycolytic rate
  • Myosin heavy chain
  • Myosin light chain
  • Pork quality

ASJC Scopus subject areas

  • Food Science

Cite this

Influence of myosin heavy- and light chain isoforms on early postmortem glycolytic rate and pork quality. / Choi, Y. M.; Ryu, Y. C.; Kim, Byoung-Chul.

In: Meat Science, Vol. 76, No. 2, 01.06.2007, p. 281-288.

Research output: Contribution to journalArticle

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