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Postmortem proteolysis in pork does not depend on fibre type distribution
Published online by Cambridge University Press: 20 November 2017
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Proteolytic degradation is known to be faster in white muscles than in red muscles (Whipple & Koohmaraie, 1992). Variation in eating quality between muscles has often been correlated to their metabolic properties, as determined by the fibre type distribution. Correlations between fibre type distribution and postmortem proteolysis could result from two possible effects: (1) Due to their inherent differences in metabolic potential, composition and content of proteolytic enzymes, fibres of some types may degrade more than others. (2) The balance of fibre types controls postmortem (p.m.) metabolic characteristics of the muscle as a whole, with all fibre types within it being equally affected. An experiment was conducted to compare the rate of postmortem proteolysis in five porcine muscles differing in fibre type distribution and to compare the rate of proteolysis in type II fibres isolated from these muscles.
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- Copyright © The British Society of Animal Science 2001