Genetic and environmental effects on the muscle structure response post-mortem
This paper reviewed the mechanisms by which glycolytic rate and pre-rigor stretching of muscle impact on meat quality. If muscle is free to shorten during the rigor process extremes in glycolytic rate can impact negatively on meat quality by inducing either cold or rigor shortening. Factors that con...
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| Veröffentlicht in: | Meat science 2006-09, Vol.74 (1), p.59-65 |
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| creator | Thompson, J.M. Perry, D. Daly, B. Gardner, G.E. Johnston, D.J. Pethick, D.W. |
| description | This paper reviewed the mechanisms by which glycolytic rate and pre-rigor stretching of muscle impact on meat quality. If muscle is free to shorten during the rigor process extremes in glycolytic rate can impact negatively on meat quality by inducing either cold or rigor shortening. Factors that contribute to variation in glycolytic rate include the glycogen concentration at slaughter and fibre type of the muscle. Glycolysis is highly sensitive to temperature, which is an important factor in heavy grain fed carcasses. An alternative solution to controlling glycolysis is to stretch the muscle pre-rigor so that it cannot shorten, thus providing an insurance against extremes in processing conditions. Results are presented which show a large reduction in variance (both additive and phenotypic) in tenderness caused by pre-rigor stretching. Whilst this did not impact on the heritability of shear force, it did reduce genotype differences. The implications of these results on the magnitude of genotype effects on tenderness is discussed. |
| doi_str_mv | 10.1016/j.meatsci.2006.04.022 |
| format | Article |
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If muscle is free to shorten during the rigor process extremes in glycolytic rate can impact negatively on meat quality by inducing either cold or rigor shortening. Factors that contribute to variation in glycolytic rate include the glycogen concentration at slaughter and fibre type of the muscle. Glycolysis is highly sensitive to temperature, which is an important factor in heavy grain fed carcasses. An alternative solution to controlling glycolysis is to stretch the muscle pre-rigor so that it cannot shorten, thus providing an insurance against extremes in processing conditions. Results are presented which show a large reduction in variance (both additive and phenotypic) in tenderness caused by pre-rigor stretching. Whilst this did not impact on the heritability of shear force, it did reduce genotype differences. The implications of these results on the magnitude of genotype effects on tenderness is discussed.</description><identifier>ISSN: 0309-1740</identifier><identifier>EISSN: 1873-4138</identifier><identifier>DOI: 10.1016/j.meatsci.2006.04.022</identifier><identifier>PMID: 22062716</identifier><identifier>CODEN: MESCDN</identifier><language>eng</language><publisher>Oxford: Elsevier Ltd</publisher><subject>biodiversity ; Biological and medical sciences ; Cold shortening ; Food industries ; Fundamental and applied biological sciences. Psychology ; genotype ; glycogen ; glycolysis ; Glycolytic rate ; livestock and meat industry ; Meat and meat product industries ; meat carcasses ; meat processing ; meat quality ; meat tenderness ; pH decline ; phenotype ; rigor mortis ; Rigor shortening ; shear strength ; slaughter ; slaughterhouses ; Tenderness ; Tenderstretch</subject><ispartof>Meat science, 2006-09, Vol.74 (1), p.59-65</ispartof><rights>2006</rights><rights>2006 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c418t-a00ca00297ef8b32840cd160131c24d233fe0063d204bb45aa970cea526d6dc73</citedby><cites>FETCH-LOGICAL-c418t-a00ca00297ef8b32840cd160131c24d233fe0063d204bb45aa970cea526d6dc73</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.meatsci.2006.04.022$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>309,310,314,776,780,785,786,3536,23910,23911,25119,27903,27904,45974</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=17973699$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/22062716$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Thompson, J.M.</creatorcontrib><creatorcontrib>Perry, D.</creatorcontrib><creatorcontrib>Daly, B.</creatorcontrib><creatorcontrib>Gardner, G.E.</creatorcontrib><creatorcontrib>Johnston, D.J.</creatorcontrib><creatorcontrib>Pethick, D.W.</creatorcontrib><title>Genetic and environmental effects on the muscle structure response post-mortem</title><title>Meat science</title><addtitle>Meat Sci</addtitle><description>This paper reviewed the mechanisms by which glycolytic rate and pre-rigor stretching of muscle impact on meat quality. If muscle is free to shorten during the rigor process extremes in glycolytic rate can impact negatively on meat quality by inducing either cold or rigor shortening. Factors that contribute to variation in glycolytic rate include the glycogen concentration at slaughter and fibre type of the muscle. Glycolysis is highly sensitive to temperature, which is an important factor in heavy grain fed carcasses. An alternative solution to controlling glycolysis is to stretch the muscle pre-rigor so that it cannot shorten, thus providing an insurance against extremes in processing conditions. Results are presented which show a large reduction in variance (both additive and phenotypic) in tenderness caused by pre-rigor stretching. Whilst this did not impact on the heritability of shear force, it did reduce genotype differences. The implications of these results on the magnitude of genotype effects on tenderness is discussed.</description><subject>biodiversity</subject><subject>Biological and medical sciences</subject><subject>Cold shortening</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>genotype</subject><subject>glycogen</subject><subject>glycolysis</subject><subject>Glycolytic rate</subject><subject>livestock and meat industry</subject><subject>Meat and meat product industries</subject><subject>meat carcasses</subject><subject>meat processing</subject><subject>meat quality</subject><subject>meat tenderness</subject><subject>pH decline</subject><subject>phenotype</subject><subject>rigor mortis</subject><subject>Rigor shortening</subject><subject>shear strength</subject><subject>slaughter</subject><subject>slaughterhouses</subject><subject>Tenderness</subject><subject>Tenderstretch</subject><issn>0309-1740</issn><issn>1873-4138</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2006</creationdate><recordtype>article</recordtype><recordid>eNqFkU2PFCEQhonRuLOrP0HlYjx1W3xM05yM2ehqstGD7pkwUK1MumEEehP_vUxmVo8eCJenqt56ipAXDHoGbHi77xe0tbjQc4ChB9kD54_Iho1KdJKJ8THZgADdMSXhglyWsgcAJvj4lFxwDgNXbNiQLzcYsQZHbfQU433IKS4Yq50pThO6WmiKtP5EuqzFzUhLzaura0aasRxSLEgPqdRuSbni8ow8mexc8Pn5vyJ3Hz98v_7U3X69-Xz9_rZzko21swCuPa4VTuOuZZLgPBtaPOa49FyICdtWwnOQu53cWqsVOLRbPvjBOyWuyJtT30NOv1Ys1SyhOJxnGzGtxWjgI-hRjY3cnkiXUykZJ3PIYbH5t2FgjibN3pxNmqNJA9I0k63u5XnCulvQ_616UNeA12fAFmfnKdvoQvnXXWklBq0b9-rETTYZ-yM35u4bb6sCA93mH0e9OxHYjN0HzKaFwejQh9wuYHwK_wn7B8lUnYk</recordid><startdate>20060901</startdate><enddate>20060901</enddate><creator>Thompson, J.M.</creator><creator>Perry, D.</creator><creator>Daly, B.</creator><creator>Gardner, G.E.</creator><creator>Johnston, D.J.</creator><creator>Pethick, D.W.</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20060901</creationdate><title>Genetic and environmental effects on the muscle structure response post-mortem</title><author>Thompson, J.M. ; Perry, D. ; Daly, B. ; Gardner, G.E. ; Johnston, D.J. ; Pethick, D.W.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c418t-a00ca00297ef8b32840cd160131c24d233fe0063d204bb45aa970cea526d6dc73</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2006</creationdate><topic>biodiversity</topic><topic>Biological and medical sciences</topic><topic>Cold shortening</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>genotype</topic><topic>glycogen</topic><topic>glycolysis</topic><topic>Glycolytic rate</topic><topic>livestock and meat industry</topic><topic>Meat and meat product industries</topic><topic>meat carcasses</topic><topic>meat processing</topic><topic>meat quality</topic><topic>meat tenderness</topic><topic>pH decline</topic><topic>phenotype</topic><topic>rigor mortis</topic><topic>Rigor shortening</topic><topic>shear strength</topic><topic>slaughter</topic><topic>slaughterhouses</topic><topic>Tenderness</topic><topic>Tenderstretch</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Thompson, J.M.</creatorcontrib><creatorcontrib>Perry, D.</creatorcontrib><creatorcontrib>Daly, B.</creatorcontrib><creatorcontrib>Gardner, G.E.</creatorcontrib><creatorcontrib>Johnston, D.J.</creatorcontrib><creatorcontrib>Pethick, D.W.</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Meat science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Thompson, J.M.</au><au>Perry, D.</au><au>Daly, B.</au><au>Gardner, G.E.</au><au>Johnston, D.J.</au><au>Pethick, D.W.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Genetic and environmental effects on the muscle structure response post-mortem</atitle><jtitle>Meat science</jtitle><addtitle>Meat Sci</addtitle><date>2006-09-01</date><risdate>2006</risdate><volume>74</volume><issue>1</issue><spage>59</spage><epage>65</epage><pages>59-65</pages><issn>0309-1740</issn><eissn>1873-4138</eissn><coden>MESCDN</coden><abstract>This paper reviewed the mechanisms by which glycolytic rate and pre-rigor stretching of muscle impact on meat quality. If muscle is free to shorten during the rigor process extremes in glycolytic rate can impact negatively on meat quality by inducing either cold or rigor shortening. Factors that contribute to variation in glycolytic rate include the glycogen concentration at slaughter and fibre type of the muscle. Glycolysis is highly sensitive to temperature, which is an important factor in heavy grain fed carcasses. An alternative solution to controlling glycolysis is to stretch the muscle pre-rigor so that it cannot shorten, thus providing an insurance against extremes in processing conditions. Results are presented which show a large reduction in variance (both additive and phenotypic) in tenderness caused by pre-rigor stretching. Whilst this did not impact on the heritability of shear force, it did reduce genotype differences. 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| ispartof | Meat science, 2006-09, Vol.74 (1), p.59-65 |
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| source | Elsevier ScienceDirect Journals |
| subjects | biodiversity Biological and medical sciences Cold shortening Food industries Fundamental and applied biological sciences. Psychology genotype glycogen glycolysis Glycolytic rate livestock and meat industry Meat and meat product industries meat carcasses meat processing meat quality meat tenderness pH decline phenotype rigor mortis Rigor shortening shear strength slaughter slaughterhouses Tenderness Tenderstretch |
| title | Genetic and environmental effects on the muscle structure response post-mortem |
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