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 language | English |
|---|---|
| Pages (from-to) | 281-288 |
| Number of pages | 8 |
| Journal | Meat Science |
| Volume | 76 |
| Issue number | 2 |
| DOIs | |
| Publication status | Published - 2007 Jun 1 |
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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 journal › Article
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TY - JOUR
T1 - Influence of myosin heavy- and light chain isoforms on early postmortem glycolytic rate and pork quality
AU - Choi, Y. M.
AU - Ryu, Y. C.
AU - Kim, Byoung-Chul
PY - 2007/6/1
Y1 - 2007/6/1
N2 - 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.
AB - 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.
KW - Glycolytic rate
KW - Myosin heavy chain
KW - Myosin light chain
KW - Pork quality
UR - http://www.scopus.com/inward/record.url?scp=33847094728&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=33847094728&partnerID=8YFLogxK
U2 - 10.1016/j.meatsci.2006.11.009
DO - 10.1016/j.meatsci.2006.11.009
M3 - Article
C2 - 22064297
AN - SCOPUS:33847094728
VL - 76
SP - 281
EP - 288
JO - Meat Science
JF - Meat Science
SN - 0309-1740
IS - 2
ER -