메뉴 건너뛰기




Volumn 74, Issue 4, 2006, Pages 727-737

Effects of pre-rigor injection of sodium citrate or acetate, or post-rigor injection of phosphate plus salt on post-mortem glycolysis, pH, and pork quality attributes

Author keywords

Acetate; Citrate; Phosphate; Pork; Pre rigor injection

Indexed keywords


EID: 33747792000     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2006.05.025     Document Type: Article
Times cited : (14)

References (24)
  • 1
    • 0003991160 scopus 로고
    • American Meat Science Association in cooperation with the National Live Stock and Meat Board (now the National Cattlemen's Beef Association), Centennial, CO
    • AMSA. Research guidelines: Cookery, sensory evaluation, and instrumental tenderness measurements of fresh meat (1995), American Meat Science Association in cooperation with the National Live Stock and Meat Board (now the National Cattlemen's Beef Association), Centennial, CO
    • (1995) Research guidelines: Cookery, sensory evaluation, and instrumental tenderness measurements of fresh meat
    • AMSA1
  • 2
    • 0037207440 scopus 로고    scopus 로고
    • Pork quality variation is not explained by glycolytic enzyme capacity
    • Allison C.P., Bates R.O., Booren A.M., Johnson R.C., and Doumit M.E. Pork quality variation is not explained by glycolytic enzyme capacity. Meat Science 63 1 (2003) 17-22
    • (2003) Meat Science , vol.63 , Issue.1 , pp. 17-22
    • Allison, C.P.1    Bates, R.O.2    Booren, A.M.3    Johnson, R.C.4    Doumit, M.E.5
  • 3
    • 0000018058 scopus 로고
    • Postmortem changes in muscle
    • Academic Press, New York, NY (pp. 244-309)
    • Bendall J.R. Postmortem changes in muscle. Structure and function of muscle. 2nd ed. (1973), Academic Press, New York, NY (pp. 244-309)
    • (1973) Structure and function of muscle. 2nd ed.
    • Bendall, J.R.1
  • 5
    • 0036004861 scopus 로고    scopus 로고
    • Visual acceptability and consumer purchase intent of enhanced pork loin roasts
    • Brewer M.S., Jensen J., Prestat C., and Zhu L.G. Visual acceptability and consumer purchase intent of enhanced pork loin roasts. Journal of Muscle Foods 13 (2002) 53-68
    • (2002) Journal of Muscle Foods , vol.13 , pp. 53-68
    • Brewer, M.S.1    Jensen, J.2    Prestat, C.3    Zhu, L.G.4
  • 6
    • 1242299737 scopus 로고    scopus 로고
    • Enhancement effects on quality characteristics of pork derived from pigs of various genetic backgrounds
    • Brewer M.S., Sosnicki A., Field B., Hankes R., Ryan K.J., Zhu L.G., et al. Enhancement effects on quality characteristics of pork derived from pigs of various genetic backgrounds. Journal of Food Science 69 9 (2004) SNQ5-SNQ10
    • (2004) Journal of Food Science , vol.69 , Issue.9
    • Brewer, M.S.1    Sosnicki, A.2    Field, B.3    Hankes, R.4    Ryan, K.J.5    Zhu, L.G.6
  • 7
    • 84987317194 scopus 로고
    • Postmortem glycolysis in prerigor ground bovine and rabbit muscle
    • Dalrymple R.H., and Hamm R. Postmortem glycolysis in prerigor ground bovine and rabbit muscle. Journal of Food Science 40 4 (1975) 850-853
    • (1975) Journal of Food Science , vol.40 , Issue.4 , pp. 850-853
    • Dalrymple, R.H.1    Hamm, R.2
  • 8
    • 0035997733 scopus 로고    scopus 로고
    • Palatability of bison semimembranosus and effects of marination
    • Dhanda J.S., Pegg R.B., Janz J.A.M., Aalhus J.L., and Shand P.J. Palatability of bison semimembranosus and effects of marination. Meat Science 62 1 (2002) 19-26
    • (2002) Meat Science , vol.62 , Issue.1 , pp. 19-26
    • Dhanda, J.S.1    Pegg, R.B.2    Janz, J.A.M.3    Aalhus, J.L.4    Shand, P.J.5
  • 9
    • 0034932546 scopus 로고    scopus 로고
    • Acetic acid feeding enhances glycogen repletion in liver and skeletal muscle of rats
    • Fushimi T., Tayama K., Fukaya M., Kitakohi K., Nakai N., Tsukamoto Y., et al. Acetic acid feeding enhances glycogen repletion in liver and skeletal muscle of rats. Journal of Nutrition 131 (2001) 1973-1977
    • (2001) Journal of Nutrition , vol.131 , pp. 1973-1977
    • Fushimi, T.1    Tayama, K.2    Fukaya, M.3    Kitakohi, K.4    Nakai, N.5    Tsukamoto, Y.6
  • 10
    • 0002957727 scopus 로고
    • Postmortem breakdown of ATP and glycogen in ground muscle: a review
    • Hamm R. Postmortem breakdown of ATP and glycogen in ground muscle: a review. Meat Science 1 1 (1977) 15-39
    • (1977) Meat Science , vol.1 , Issue.1 , pp. 15-39
    • Hamm, R.1
  • 11
    • 0043130212 scopus 로고    scopus 로고
    • Prerigor injection using glycolytic inhibitors in low-quality beef muscles
    • Jerez N.C., Calkins C.R., and Velazco J. Prerigor injection using glycolytic inhibitors in low-quality beef muscles. Journal of Animal Science 81 (2003) 997-1003
    • (2003) Journal of Animal Science , vol.81 , pp. 997-1003
    • Jerez, N.C.1    Calkins, C.R.2    Velazco, J.3
  • 12
    • 0014054499 scopus 로고
    • Binding of metabolites by phosphofructokinase
    • Kemp R.G., and Krebs E.G. Binding of metabolites by phosphofructokinase. Biochemistry 6 2 (1967) 423-434
    • (1967) Biochemistry , vol.6 , Issue.2 , pp. 423-434
    • Kemp, R.G.1    Krebs, E.G.2
  • 13
    • 33747809002 scopus 로고    scopus 로고
    • Killefer, J. (2004). Effect of enhancement of pork and beef on post mortem events. In Proceedings of the 59th reciprocal meats conference, June 20-23, Lexington, Kentucky.
  • 14
    • 0017375420 scopus 로고
    • Effects of citrate on the activities of 6-phosphofructokinase from nervous and muscle tissues from different animals and its relationship to the regulation of glycolysis
    • Newsholme E.A., Sugden P.H., and Williams T. Effects of citrate on the activities of 6-phosphofructokinase from nervous and muscle tissues from different animals and its relationship to the regulation of glycolysis. Biochemistry Journal 166 (1977) 123-129
    • (1977) Biochemistry Journal , vol.166 , pp. 123-129
    • Newsholme, E.A.1    Sugden, P.H.2    Williams, T.3
  • 16
    • 84985280198 scopus 로고
    • Effects of salt and pyrophosphate on the physical and chemical properties of beef muscle
    • Patterson B.C., Parrish Jr. F.C., and Stromer M.H. Effects of salt and pyrophosphate on the physical and chemical properties of beef muscle. Journal of Food Science 53 5 (1988) 1258-1265
    • (1988) Journal of Food Science , vol.53 , Issue.5 , pp. 1258-1265
    • Patterson, B.C.1    Parrish Jr., F.C.2    Stromer, M.H.3
  • 17
    • 33747786741 scopus 로고    scopus 로고
    • Use of sodium citrate to enhance tenderness and palatability of pre-rigor beef muscles
    • Abstract 1556
    • Perversi C.D., Calkins C.R., and Velazco J. Use of sodium citrate to enhance tenderness and palatability of pre-rigor beef muscles. Journal of Animal Science 79 Suppl. 1 (2003) Abstract 1556
    • (2003) Journal of Animal Science , vol.79 , Issue.SUPPL. 1
    • Perversi, C.D.1    Calkins, C.R.2    Velazco, J.3
  • 18
    • 18844410086 scopus 로고    scopus 로고
    • Postmortem regulation of glycolysis by 6-phosphofructokinase in bovine M. sternocephalcus pars mandibularis
    • Rhoades R.D., King D.A., Jenschke B.E., Behrends J.M., Hively T.S., and Smith S.B. Postmortem regulation of glycolysis by 6-phosphofructokinase in bovine M. sternocephalcus pars mandibularis. Meat Science 70 4 (2005) 621-626
    • (2005) Meat Science , vol.70 , Issue.4 , pp. 621-626
    • Rhoades, R.D.1    King, D.A.2    Jenschke, B.E.3    Behrends, J.M.4    Hively, T.S.5    Smith, S.B.6
  • 20
    • 84954923169 scopus 로고
    • Protein solubility as influenced by physiological conditions in the muscle
    • Sayre R.N., and Briskey E.J. Protein solubility as influenced by physiological conditions in the muscle. Journal of Food Science 28 (1963) 675-679
    • (1963) Journal of Food Science , vol.28 , pp. 675-679
    • Sayre, R.N.1    Briskey, E.J.2
  • 21
    • 84985239906 scopus 로고
    • Effects of sodium tripolyphosphate on physical and sensory properties of beef and pork roasts
    • 1641
    • Smith L.A., Simmons S.L., McKeith F.K., Bechtel P.J., and Brady P.L. Effects of sodium tripolyphosphate on physical and sensory properties of beef and pork roasts. Journal of Food Science 49 6 (1984) 1636-1637 1641
    • (1984) Journal of Food Science , vol.49 , Issue.6 , pp. 1636-1637
    • Smith, L.A.1    Simmons, S.L.2    McKeith, F.K.3    Bechtel, P.J.4    Brady, P.L.5
  • 22
    • 22144444880 scopus 로고    scopus 로고
    • Quantitative strategies and opportunities to improve quality
    • American Meat Science Association, Savoy, IL
    • Stetzer A.J., and McKeith F.K. Quantitative strategies and opportunities to improve quality. Benchmarking value in the pork supply chain (2003), American Meat Science Association, Savoy, IL 1-6
    • (2003) Benchmarking value in the pork supply chain , pp. 1-6
    • Stetzer, A.J.1    McKeith, F.K.2
  • 23


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.