Glycolytic potential as meat quality determinant
2003
Monin, G. (Station de Recherches sur la Viande INRA, Saint Genes Champanelle (France)) | Przybylski, W. (Bialystok Technical University (Poland). Dept. of Technology of Agriculture Production) | Kocwin-Podsiadla, M. (University of Podlasie, Siedlce (Poland). Dept. of Pig Breeding and Meat Science)
The article aimed at presenting results of recent studies on the muscle glycolytic potential (GP) and its effect on meat quality as well as possibility of applying in pig breeding. It has been shown in many studies that GP has a marked effect on meat quality and principally on the ultimate level of pH. A non-linear relationship has been found between the muscle glycogen level and pH. This relationship has been described as quadratic with plateau. As much as 41-70 percent of the variability observed in meat quality traits was determined by the extent and rate of muscle post mortem changes, determined on the basis of GP and lactic acid level before and after slaughter. Thus determination of both lactate level and GP is a good basis for detecting pigs susceptible to PSE or/and acid meat. The GP, assessed from biopsy samples appears to an efficient selection criterion for improving the technological meat quality in pig breeding programmes
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