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Genetic and environmental effects on the muscle structure response post-mortem
Journal article   Peer reviewed

Genetic and environmental effects on the muscle structure response post-mortem

J.M. Thompson, D. Perry, B. Daly, G.E. Gardner, D.J. Johnston and D.W. Pethick
Meat Science, Vol.74(1), pp.59-65
09/2006
DOI: https://doi.org/10.1016/j.meatsci.2006.04.022
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Abstract

This paper reviewed the mechanisms by which glycolytic rate and pre-rigor stretching of muscle impact on meat quality. If muscle is free to shorten during the rigor process extremes in glycolytic rate can impact negatively on meat quality by inducing either cold or rigor shortening. Factors that contribute to variation in glycolytic rate include the glycogen concentration at slaughter and fibre type of the muscle. Glycolysis is highly sensitive to temperature, which is an important factor in heavy grain fed carcasses. An alternative solution to controlling glycolysis is to stretch the muscle pre-rigor so that it cannot shorten, thus providing an insurance against extremes in processing conditions. Results are presented which show a large reduction in variance (both additive and phenotypic) in tenderness caused by pre-rigor stretching. Whilst this did not impact on the heritability of shear force, it did reduce genotype differences. The implications of these results on the magnitude of genotype effects on tenderness is discussed.

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34 Record Views
55 Times Cited - Web of Science

InCites Highlights

These are selected metrics from InCites Benchmarking & Analytics tool, related to this output

Collaboration types
Domestic collaboration
Citation topics
3 Agriculture, Environment & Ecology
3.51 Dairy & Animal Sciences
3.51.206 Meat Quality
Web Of Science research areas
Food Science & Technology
ESI research areas
Agricultural Sciences
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