Influence of post-mortem muscle glycogen content on the quality of beef during aging

1. Abril M., Campo M.M., Önenę A., Saňudo C., Alberti P., Negueruela A.I.: Beef colour evolution as a function of ultimate pH. Meat Sci 2000, 58, 69–78.10.1016/S0309-1740(00)00133-9Search in Google Scholar

2. Coombes S.V., Gardner G.E., Pethick D.W., McGilchrist P.: The impact of beef cattle temperament assessed using flight speed on muscle glycogen, muscle lactate and plasma lactate concentrations at slaughter. Meat Sci 2014, 98, 815–821.10.1016/j.meatsci.2014.06.029Search in Google Scholar

3. Cross H.R., West R.L., Dutson T.R.: Comparison of methods for measuring sarcomere length in beef semitendinosus muscle. Meat Sci 1981, 5, 261–266.10.1016/0309-1740(81)90016-4Search in Google Scholar

4. Díaz M.T., Vieira C., Pérez C., Lauzurica S., González de Chávarri E., Sánchez M., De la Fuente J.: Effect of lairage time (0 h, 3 h, 6 h or 12 h) on glycogen content and meat quality parameters in suckling lambs. Meat Sci 2014, 96, 653–660.10.1016/j.meatsci.2013.10.013Search in Google Scholar

5. England E.M., Matarneh S.K., Oliver E.M., Apaoblaza A., Scheffler T.L., Gerrard D.E.: Excess glycogen does not resolve high ultimate pH of oxidative muscle. Meat Sci 2015, 114, 95–102.10.1016/j.meatsci.2015.10.010Search in Google Scholar

6. England E.M., Matarneh S.K., Scheffler T.L., Wachet C., Gerrard D.E.: pH inactivation of phosphofructokinase arrests postmortem glycolysis. Meat Sci 2014, 98, 850–857.10.1016/j.meatsci.2014.07.019Search in Google Scholar

7. Fernandez X., Lefaucheur L., Candek M.: Comparative study of two classifications of muscle fibres: consequences for the photometric determination of glycogen according to fibre type in red and white muscle of pig. Meat Sci 1995, 41, 225–235.10.1016/0309-1740(94)00059-GSearch in Google Scholar

8. Hambrecht E., Eissen J.J., Newman D.J., Smits C.H.M., Verstegen M.W.A., den Hartog L.A.: Preslaughter handling effects on pork quality and glycolytic potential in two muscles differing in fiber type composition. J Anim Sci 2005, 83, 900–907.10.2527/2005.834900xSearch in Google Scholar

9. Huff-Lonergan E., Baas T.J., Malek M., Dekkers J.C.M., Prusa K., Rothschild M.F.: Correlations among selected pork quality traits. J Anim Sci 2002, 80, 617–627.10.2527/2002.803617xSearch in Google Scholar

10. Immonen K., Puolanne E.: Variation of residual glycogenglucose concentration at ultimate pH values below 5.75. Meat Sci 2000, 55, 279–283.10.1016/S0309-1740(99)00152-7Search in Google Scholar

11. Immonen K., Ruusunen M., Puolanne E.: Some effects of residual glycogen concentration on the physical and sensory quality of normal pH beef. Meat Sci 2000, 55, 33–38.10.1016/S0309-1740(99)00122-9Search in Google Scholar

12. Kyla-Puhju M., Ruusunen M., Puolanne E.: Activity of porcine muscle glycogen debranching enzyme in relation to pH and temperature. Meat Sci 2005, 69, 143–149.10.1016/j.meatsci.2004.06.016Search in Google Scholar

13. Lee N., Sharma V., Singh R., Mohan A.: Effects of injection enhancement carrageenan, sea-salt, and potassium lactate on beef longissimus lumborum muscle sensorial characteristics and color stability. J Food Process Technol 2014, 5, 1–9.10.4172/2157-7110.1000400Search in Google Scholar

14. Maltin C., Balcerzak D., Tilley R., Delday M.: Determinants of meat quality: tenderness. P Nutr Soc 2003, 62, 337–347.10.1079/PNS2003248Search in Google Scholar

15. Młynek K., Janiuk I., Dzido A.: Effect of growth intensity of bulls on the microstructure of musculus longissimus lumborum and meat quality. Acta Vet Brno 2012, 81, 127–131.10.2754/avb201281020127Search in Google Scholar

16. Moczkowska M., Półtorak A., Wierzbicka A.: Impact of the ageing process on the intensity of post mortem proteolysis and tenderness of beef from crossbreeds. Bull Vet Inst Pulawy 2015, 59, 361–367.10.1515/bvip-2015-0054Search in Google Scholar

17. Monin G., Sellier P.: Pork of low technological quality with a normal rate of muscle pH fall in the immediate post-mortem period: the case of the Hampshire breed. Meat Sci 1985, 13, 49–63.10.1016/S0309-1740(85)80004-8Search in Google Scholar

18. Mortimer S.I., van der Werf J.H.J., Jacob R.H., Hopkins D.L., Pannier L., Pearce K.L., Gardner G.E., Warner R.D., Geesink G.H., Hocking Edwards J.E., Ponnampalami E.N., Ball A.J., Gilmour A.R., Pethick D.W.: Genetic parameters for meat quality traits of Australian lamb meat. Meat Sci 2014, 96, 1016–1024.10.1016/j.meatsci.2013.09.00724084607Search in Google Scholar

19. Półtorak A., Wyrwisz J., Moczkowska M., Marcinkowska-Lesiak M., Stelmasiak A., Rafalska U., Wierzbicka A., Da-Wen Sun.: Microwave heating of bovine gluteus medius muscle: impact on selected physical properties of final product and cooking yield. Int J Food Sci Technol 2014, 50, 958–965.10.1111/ijfs.12729Search in Google Scholar

20. Przybylski W., Monin G., Koćwin-Podsiadła M., Krzęcio E.: Glycogen metabolism in muscle and its effects on meat quality in pigs – a mini review. Pol J Food Nutr Sci 2006, 3, 257–262.Search in Google Scholar

21. Pӧso A.R., Puolanne E.: Carbohydrate metabolism in meat animals. Meat Sci 2005, 70, 423–434.10.1016/j.meatsci.2004.12.01722063742Search in Google Scholar

22. Ryu Y.C., Kim B.C.: Comparison of histochemical characteristics in various pork groups categorized by postmortem metabolic rate and pork quality. J Anim Sci 2006, 84, 894–901.10.2527/2006.844894xSearch in Google Scholar

23. Scheffler T.L., Gerrard D.E.: Mechanisms controlling pork quality development: The biochemistry controlling postmortem energy metabolism. Meat Sci 2007, 77, 7–16.10.1016/j.meatsci.2007.04.024Search in Google Scholar

24. Šimek J., Vorlova L., Malota L., Steinhauserova I., Steinhauser L.: Post-mortal changes of pH value and lactic acid content in the muscles of pigs and bulls. Czech J Anim Sci 2003, 48, 295–299.Search in Google Scholar

25. Strydom P.E., Frylinck L., Montgomery J.L., Smith M.F.: The comparison of three β-agonists for growth performance, carcass characteristics and meat quality of feedlot cattle. Meat Sci 2009, 81, 557–564.10.1016/j.meatsci.2008.10.011Search in Google Scholar

26. Vestergaard M., Therkildsen M., Henckel P., Jensen L.R., Andersen H.R., Sejrsen K.: Influence of feeding intensity, grazing and finishing feeding on meat and eating quality of young bulls and the relationship between muscle fibre characteristics, fibre fragmentation and meat tenderness. Meat Sci 2000, 54, 187–195.10.1016/S0309-1740(99)00098-4Search in Google Scholar

27. Wegner J., Albrecht E., Fiedler I., Teuscher F., Papstein H.J., Ender K.: Growth- and breed-related changes of muscle fiber characteristics in cattle. J Anim Sci 2000, 78, 1485–1496.10.2527/2000.7861485xSearch in Google Scholar

28. Young O.A., West J., Hart A.L., van Otterdijk F.F.H.: A method for early determination of meat ultimate pH. Meat Sci 2004, 66, 493–498.10.1016/S0309-1740(03)00140-2Search in Google Scholar

29. Żelechowska E., Przybylski W., Jaworska D., Sante-Lhoutellier V.: Technological and sensory pork quality in relation to muscle and drip loss protein profiles. Eur Food Res Technol 2012, 234, 883–894.10.1007/s00217-012-1705-zSearch in Google Scholar