Department of Food Bioscience and Technology, Korea University, Seoul 136-701, Korea.
College of Applied Life Sciences, Sustainable Agriculture Research Institute, Jeju National University, Jeju 690-756, Korea .
Asian-Australas J Anim Sci. 2015 Jun;28(6):862-9. doi: 10.5713/ajas.14.0768.
The current study was designed to estimate the pork quality traits using metabolites from exsanguination blood and postmortem muscle simultaneously under the Korean standard pre- and post-slaughter conditions. A total of 111 Yorkshire (pure breed and castrated male) pigs were evaluated under the Korean standard conditions. Measurements were taken of the levels of blood glucose and lactate at exsanguination, and muscle glycogen and lactate content at 45 min and 24 h postmortem. Certain pork quality traits were also evaluated. Correlation analysis and multiple regression analysis including stepwise regression were performed. Exsanguination blood glucose and lactate levels were positively correlated with each other, negatively related to postmortem muscle glycogen content and positively associated with postmortem muscle lactate content. A rapid and extended postmortem glycolysis was associated with high levels of blood glucose and lactate, with high muscle lactate content, and with low muscle glycogen content during postmortem. In addition, these were also correlated with paler meat color and reduced water holding capacity. The results of multiple regression analyses also showed that metabolites in exsanguination blood and postmortem muscle explained variations in pork quality traits. Especially, levels of blood glucose and lactate and content of muscle glycogen at early postmortem were significantly associated with an elevated early glycolytic rate. Furthermore, muscle lactate content at 24 h postmortem alone accounted for a considerable portion of the variation in pork quality traits. Based on these results, the current study confirmed that the main factor influencing pork quality traits is the ultimate lactate content in muscle via postmortem glycolysis, and that levels of blood glucose and lactate at exsanguination and contents of muscle glycogen and lactate at postmortem can explain a large portion of the variation in pork quality even under the standard slaughter conditions.
本研究旨在根据韩国标准宰前和宰后条件，同时利用放血后血液和死后肌肉中的代谢物来评估猪肉品质特性。共有 111 头约克夏（纯种和去势公猪）在韩国标准条件下进行了评估。测量了放血时的血糖和乳酸水平，以及死后 45 分钟和 24 小时的肌肉糖原和乳酸含量。还评估了某些猪肉品质特性。进行了相关性分析和包括逐步回归在内的多元回归分析。放血后血液中的葡萄糖和乳酸水平彼此呈正相关，与死后肌肉糖原含量呈负相关，与死后肌肉乳酸含量呈正相关。快速和广泛的死后糖酵解与高血糖和乳酸水平、高肌肉乳酸含量以及死后肌肉糖原含量低有关。此外，这些还与肉色较浅和保水性降低有关。多元回归分析的结果还表明，放血后血液和死后肌肉中的代谢物解释了猪肉品质特性的变化。特别是，死后早期的血糖和乳酸水平以及肌肉糖原含量与早期糖酵解率的升高显著相关。此外，仅死后 24 小时的肌肉乳酸含量就占猪肉品质特性变化的相当大一部分。基于这些结果，本研究证实，通过死后糖酵解，影响猪肉品质特性的主要因素是肌肉中的最终乳酸含量，而放血时的血糖和乳酸水平以及死后的肌肉糖原和乳酸含量可以解释猪肉品质特性变化的很大一部分，即使在标准屠宰条件下也是如此。
