Influence of high pre-rigor temperature and fast pH fall on muscle proteins and meat quality: a review
Yuan H. Brad Kim A D E , Robyn D. Warner B and Katja Rosenvold C
+ Author Affiliations
- Author Affiliations
A AgResearch Ltd, Ruakura Research Centre, Hamilton, New Zealand.
B CSIRO Animal, Food and Health Sciences, 671 Sneydes Road, Werribee, Vic. 3030, Australia.
C ANZCO Foods Limited, Stafford Street, Waitara, New Zealand.
D Current address: Muscle Biology Laboratory, Department of Animal Sciences, Purdue University, 915 W. State Street, West Lafayette, IN 47907, USA.
E Corresponding author. Email: bradkim@purdue.edu
Animal Production Science 54(4) 375-395 https://doi.org/10.1071/AN13329
Submitted: 1 August 2013 Accepted: 14 February 2014 Published: 13 March 2014
Journal Compilation © CSIRO Publishing 2014 Open Access CC BY-NC-ND
Abstract
The impacts of accelerated pH decline combined with high muscle temperature on post-mortem muscle metabolism and subsequent meat quality attributes have been extensively studied. Traditionally, this phenomenon has been observed in pork muscles, primarily due to the relatively fast post-mortem glycolysis rate and its relationships to stress susceptibility of pigs before slaughter. However, the protein-denaturing condition of high temperature/rapid pH fall and subsequent PSE (pale, soft and exudative)-like abnormal meat quality characteristics have been observed in muscles from other species such as beef, lamb, venison and even poultry. Various pre-rigor conditions including the application of electrical stimulation, hot-boning, and/or pre-rigor carcass chilling temperatures in various muscles, in conjunction with carcass stretching/hanging methods, can also contribute to muscle-protein denaturation pre-rigor. This review considers the influence of a faster than normal pH fall at a higher than normal pre-rigor temperature on glycolysis, post-mortem muscle proteins and subsequently meat quality attributes. Gaps in current knowledge are identified and recommendations made for additional research.
Additional keywords: chilling, high pre-rigor temperature, meat quality, pH decline, protein denaturation.
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