High post-mortem temperature combined with rapid glycolysis induces phosphorylase denaturation and produces pale and exudative characteristics in broiler Pectoralis major muscles

Meat Science

Volumn 89, Issue 2, 2011, Pages 181-188

  Zhu, Xueshen ^a   Ruusunen, Marita ^b   Gusella, Mara ^c   Zhou, Guanghong ^a   Puolanne, Eero ^b  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b UNIVERSITY OF HELSINKI   (Finland)

^c UNIVERSITY OF PADOVA   (Italy)

Author keywords

Broiler; Glycolysis; Phosphorylase; Post mortem temperature; Protein characteristics; Water holding capacity

Indexed keywords

FOOD PROCESSING; MUSCLE; PATHOLOGY; PHOSPHORYLATION;

BROILER; GLYCOLYSIS; PHOSPHORYLASE; POST MORTEM; WATER HOLDING CAPACITY;

PROTEINS;

ADENOSINE TRIPHOSPHATE; GLYCOGEN; GLYCOGEN PHOSPHORYLASE; MUSCLE PROTEIN;

ANIMAL; ARTICLE; BODY TEMPERATURE; CHEMISTRY; CHICKEN; FOOD HANDLING; GLYCOLYSIS; HEAT; MEAT; METABOLISM; METHODOLOGY; MICROFILAMENT; PECTORALIS MAJOR MUSCLE; PH; PHYSIOLOGY; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN DENATURATION;

ADENOSINE TRIPHOSPHATE; ANIMALS; BODY TEMPERATURE; CHICKENS; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FOOD HANDLING; GLYCOGEN; GLYCOGEN PHOSPHORYLASE, MUSCLE FORM; GLYCOLYSIS; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; MEAT; MICROFILAMENTS; MUSCLE PROTEINS; PECTORALIS MUSCLES; PROTEIN DENATURATION;

EID: 79958750680     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.04.015     Document Type: Article

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