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Effect of Halothane Genotype on Porcine Meat Quality and Myoglobin Autoxidation

机译:氟烷的基因型对猪肉品质和肌红蛋白自氧化的影响

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The objective of this study was to determine effects of light (40-80 kg) or heavy (100— 130 kg) slaughter weight and halothane status (positive, nn; negative, NN; and heterozygous, Nn) on meat quality. Longissimus muscle (LM) pH at 45 min (pH_(45)) post-exsanguination was 6.25, 6.03, and 5.84 (different at p < 0.01) for NN, Nn, and nn genotype, respectively. At heavier weights (100-130 kg), genotype correlated (r = —0.71) with LM pH_(45), 10th costae LM (TENLM) color score (r=-0.55), TENLM Hunter V-value (r = 0.47), water holding capacity (r = 0.42) and TENLM subjective firmness-wet-ness score (x = 0.51). Rate constants for metmyoglobin accumulation and oxymyoglobin autoxidation, indicators for fresh meat color stability, increased (p < 0.05) with decreasing pH. Color stability for NN muscle was more stable than nn muscle (p < 0.05). Electrofocusing of myoblobin revealed two bands (MW 17.10~3) at pI 6.1 and 6.5 across genotypes. Because differences were not observed across genotypes, an observed increase (p < 0.05) in 24 hr myoglobin autoxidation rate constant (associated with increased expression of the HAL gene) are presumed dependent upon post-mortem muscle changes. These data show that changes in halothane status affect fresh pork quality and that lowered meat quality results in further color destruction due to altered chemical reactions involving myoglobin oxidation.
机译:这项研究的目的是确定轻(40-80公斤)或重(100-130公斤)屠宰体重和氟烷状态(正,nn;负,NN;杂合,Nn)对肉品质的影响。 NN,Nn和nn基因型在放血后45分钟(pH_(45))时的最长肌(LM)pH分别为6.25、6.03和5.84(在p <0.01处不同)。在较重的体重(100-130 kg)下,基因型与LM pH_(45),第十肋肋LM(TENLM)颜色评分(r = -0.55),TENLM Hunter V值(r = 0.47)相关(r = -0.71) ,持水量(r = 0.42)和TENLM主观硬度-湿度得分(x = 0.51)。肌红蛋白积累和氧合肌红蛋白自氧化的速率常数(鲜肉颜色稳定性的指标)随pH降低而增加(p <0.05)。 NN肌肉的颜色稳定性比nn肌肉更稳定(p <0.05)。肌红蛋白的电聚焦揭示了两个基因型在pI 6.1和6.5的两个条带(MW 17.10〜3)。由于没有观察到基因型之间的差异,因此推测24小时肌红蛋白自氧化速率常数的增加(p <0.05)(与HAL基因表达的增加有关)取决于验尸后肌肉的变化。这些数据表明,氟烷状态的变化会影响鲜猪肉的质量,而降低的肉质会由于涉及肌红蛋白氧化的化学反应发生改变而进一步破坏颜色。

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