Regulation of post-mortem glycolysis in ruminant muscle
D. M. Ferguson A C and D. E. Gerrard B
+ Author Affiliations
- Author Affiliations
A CSIRO Division of Animal, Food and Health Sciences, Locked Bag 1, Armidale, NSW 2350, Australia.
B Department of Animal and Poultry Sciences, Virginia University, Blacksburg, VA 24061, USA.
C Corresponding author. Email: Drewe.Ferguson@csiro.au
Animal Production Science 54(4) 464-481 https://doi.org/10.1071/AN13088
Submitted: 8 March 2013 Accepted: 6 January 2014 Published: 11 March 2014
Journal Compilation © CSIRO Publishing 2014 Open Access CC BY-NC-ND
Abstract
As a tissue, muscle has the unique ability to switch its metabolic source of ATP, the energy currency underpinning muscle function. During oxygen debt, such as that occurring immediately following the death of animals, anaerobic metabolism is initiated in an attempt to restore homeostasis within the muscle. The cascade of biochemical events that are initiated is paramount in the context of meat quality. This review revisits this reasonably well-known subject but takes a new perspective by drawing on the understanding outside the traditional discipline of meat science. Our understanding of the intrinsic regulators of glycolytic flux has improved but knowledge gaps remain. Further efforts to understand how the glycolytic enzyme kinetics are influenced by both pre- and post-slaughter factors will be beneficial in the ongoing quest to maximise fresh meat quality.
Additional keywords: muscle, post-mortem glycolysis, ruminant.
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