Altered post-mortem metabolism identified in very fast chilled lamb M. longissimus thoracis et lumborum using metabolomic analysis
| Autor: | Katja Rosenvold, Robyn D. Warner, Robin H. Jacob, M. B. McDonagh, Tim Plozza, Craige Trenerry, Simone Rochfort |
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| Rok vydání: | 2015 |
| Předmět: |
Sarcomeres
Adenosine Magnetic Resonance Spectroscopy Meat Phosphocreatine Food Handling Longissimus Thoracis Energy metabolism Core temperature Biology Food handling Meat tenderness Metabolomics Tandem Mass Spectrometry Animals Food science Muscle Skeletal Chromatography High Pressure Liquid Sheep Domestic food and beverages Nucleotide Metabolism Metabolism Hydrogen-Ion Concentration Cold Temperature Biochemistry Postmortem Changes Food Science |
| Zdroj: | Meat Science. 108:155-164 |
| ISSN: | 0309-1740 |
| Popis: | The aim of this experiment was to use metabolomic techniques to investigate the energy metabolism in lamb M. longissimus thoracis et lumborum subjected to very fast chilling (VFC) post-mortem. The tissue was prepared by 2 different operators and subjected to very fast chilling (less than 0°C within 1.5h of slaughter) or typical chilling regimes (Control; 0°C within 22h of slaughter). Non-targeted metabolomic analysis ((1)H NMR) and targeted analysis ((31)P NMR, HPLC-PDA and HPLC-MS/MS) were used to examine the change in muscle metabolites post-mortem. One VFC treatment, which resulted in a colder core temperature and more tender meat, had higher levels of glycolytic intermediate metabolites pre-rigor as well as more of the end-products of adenosine and nicotine nucleotide metabolism pre-rigor, relative to conventionally chilled treatments. In conclusion, VFC to less than 0°C within 1.5h of slaughter causes considerable changes in metabolism and rigor onset, which are associated with tender meat. |
| Databáze: | OpenAIRE |
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