Department of Food Quality and Sensory Analysis, Teagasc Food Research Centre Ashtown, D15 DY05 Dublin, Ireland; School of Food and Nutritional Sciences, University College Cork, Western Road, T12 YN60 Cork, Ireland.
Department of Food Quality and Sensory Analysis, Teagasc Food Research Centre Ashtown, D15 DY05 Dublin, Ireland.
Meat Sci. 2024 Aug;214:109531. doi: 10.1016/j.meatsci.2024.109531. Epub 2024 Apr 30.
The rate of pH decline, early post-mortem, has been identified as a key factor that impacts the tenderness of meat, and manipulating this rate of pH decline is highly relevant to ensure consistent high quality meat. Ultrasound is a potential intervention in early post - mortem muscle that may have an impact on the rate of glycolysis through its ability to alter enzyme activity. Following a variety of different ultrasound treatments frequencies (25 and 45 kHz) and durations (15, 30 and 45 min), it was found, when analysed in muscle, that ultrasound treatment duration, specifically the 30 min treatment, and interaction between treatment duration and frequency, had a significant impact on the rate of pH decline, post - treatment. Frequency did not have a significant effect on the rate of pH decline, post - treatment, in muscle. Ultrasound did not have a significant permanent effect on the activity of glycolytic enzymes present in bovine Longissimus lumborum et thoracis muscle, where no significant differences were observed on the rate of pH decline and rate of change of reducing sugars, glycogen and lactic acid, when analysed in an in vitro glycolytic buffer. It seems that the impact observed in intact muscle is not as a consequence of a permanent change in enzymatic activity, instead indicating an impact on conditions in the muscle which enhanced enzyme activity.
尸僵早期的 pH 值下降速度已被确定为影响肉质嫩度的关键因素，而控制这种 pH 值下降速度对于确保高质量的肉质非常重要。超声是一种在尸僵早期干预肌肉的潜在手段，它可能通过改变酶活性来影响糖酵解的速度。研究了不同的超声处理频率（25 和 45 kHz）和时间（15、30 和 45 分钟）后发现，在肌肉中分析时，超声处理时间（特别是 30 分钟处理）和处理时间与频率之间的相互作用对处理后 pH 值下降的速度有显著影响。频率对肌肉中处理后 pH 值下降的速度没有显著影响。超声对牛背最长肌和胸腰段肌肉中存在的糖酵解酶的活性没有显著的永久影响，在体外糖酵解缓冲液中分析时，没有观察到 pH 值下降速度和还原糖、糖原和乳酸变化速度的差异。在完整的肌肉中观察到的影响似乎不是由于酶活性的永久变化，而是表明对增强酶活性的肌肉条件有影响。
