PH inactivation of phosphofructokinase arrests postmortem glycolysis

Meat Science

Volumn 98, Issue 4, 2014, Pages 850-857

  England, Eric M ^a   Matarneh, Sulaiman K ^a   Scheffler, Tracy L ^a   Wachet, Céline ^a   Gerrard, David E ^a  

^a VIRGINIA POLYTECHNIC INSTITUTE AND STATE UNIVERSITY   (United States)

Author keywords

Glycolysis; PH; Phosphofructokinase; Pork quality

Indexed keywords

ENZYME ACTIVITY; MEATS; MUSCLE; PH;

ACTIVITY LOSS; ANAEROBIC METABOLISM; ELEVATED TEMPERATURE; GLYCOGENOLYSIS; GLYCOLYSIS; GLYCOLYTIC ENZYME; PHOSPHOFRUCTOKINASE; PORK QUALITIES;

PATHOLOGY; PH;

6 PHOSPHOFRUCTOKINASE;

ANALYSIS; ANIMAL; BOVINE; CHEMISTRY; CHICKEN; GLYCOLYSIS; MEAT; METABOLISM; PH; PHYSIOLOGY; PIG; POSTMORTEM CHANGE; SKELETAL MUSCLE;

ANIMALS; CATTLE; CHICKENS; GLYCOLYSIS; HYDROGEN-ION CONCENTRATION; MEAT; MUSCLE, SKELETAL; PHOSPHOFRUCTOKINASES; POSTMORTEM CHANGES; SWINE;

EID: 84907088823     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2014.07.019     Document Type: Article

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