Fischer C, Hamm R
Department of Chemistry and Physics, Federal Institute of Meat Research, Kulmbach, West Germany.
Meat Sci. 1980 Jan;4(1):41-9. doi: 10.1016/0309-1740(80)90022-4.
Of the psoas major muscles from 1395 carcasses of young bulls 64% showed pH(1) values (30 min post mortem) below 6·0. In 100 muscle samples (selected so that a normal distribution of the pH(1) values was obtained), water-holding capacity (WHC), brightness of colour and the concentration of all glycolytic metabolites were determined. There were correlations between pH(1) and the other characteristics of meat quality, lower pH(1) values were associated with lower WHC, paler colour, lower glycogen levels and higher levels of lactate (30 min post mortem). All these correlations were highly significant. The accelerated breakdown of glycogen-and a simultaneous accumulation of hexose monophosphates-indicate an activation of the phosphorylase system in fast glycolysing bovine muscle. In fast glycolysing muscle, creatine phosphate was almost absent by 1 h post mortem and the ATP level was very low, indicating a high rate of breakdown of high-energy phosphates. The quality deviation of fast glycolysing beef is much less severe than that of PSE pork and therefore might not present a serious economic problem.
在1395头小公牛的尸体中，64%的腰大肌在宰后30分钟时pH(1)值低于6.0。在100个肌肉样本（选取这些样本以便获得pH(1)值的正态分布）中，测定了持水力（WHC）、肉色亮度以及所有糖酵解代谢物的浓度。pH(1)与肉质的其他特性之间存在相关性，较低的pH(1)值与较低的持水力、较浅的颜色、较低的糖原水平以及较高的乳酸水平（宰后30分钟）相关。所有这些相关性都非常显著。糖原的加速分解以及同时出现的己糖单磷酸的积累表明快速糖酵解的牛肌肉中磷酸化酶系统被激活。在快速糖酵解的肌肉中，宰后1小时磷酸肌酸几乎消失，ATP水平非常低，表明高能磷酸盐的分解速率很高。快速糖酵解牛肉的品质偏差比PSE猪肉的要轻得多，因此可能不会构成严重的经济问题。
