Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia.
Department of Animal Sciences, The Ohio State University, Columbus, OH 43210, USA.
Meat Sci. 2018 Oct;144:118-126. doi: 10.1016/j.meatsci.2018.06.021. Epub 2018 Jun 20.
After an animal is harvested for meat, the skeletal muscle initiates a complex series of biochemical reactions in an attempt to maintain energy homeostasis. In order to maintain energy homeostasis, enzymes within the skeletal muscle metabolize stored carbohydrate into energy under predominantly anaerobic conditions in a process known as postmortem energy metabolism. Because these biochemical reactions have the potential to affect meat quality attributes either positively or negatively, evaluating their regulation postmortem is fundamental to understanding meat quality. In this review, the regulation of postmortem glycolytic enzymes will be evaluated. Special consideration will be given to species-specific quality defects in pigs, poultry, and fish as a means to further discuss similarities and differences in postmortem glycolysis and glycogenolysis.
动物被屠宰用于肉类生产后，骨骼肌会启动一系列复杂的生化反应，以试图维持能量平衡。为了维持能量平衡，骨骼肌中的酶会在主要无氧条件下将储存的碳水化合物代谢为能量，这个过程被称为死后能量代谢。由于这些生化反应有可能对肉质属性产生积极或消极的影响，因此评估其死后的调控对于理解肉质至关重要。在这篇综述中，将评估死后糖酵解酶的调控。特别考虑猪、禽和鱼的种特异性品质缺陷，以进一步讨论死后糖酵解和糖原分解的异同。
