Pale, soft, and exudative (PSE) meat constitutes a majorproblem in the pork industry. A number of studies havedemonstrated that PSE pork is resultant from rapid glycolysisduring the early postmortem period (<1 h) (Briskey &Wismer-Pedersen, 1961; Bendall & Wismer-Pedersen,1962). Glycolysis is fueled by the production of glucose-6-phosphate (G6P), which is derived from glucose or glycogen(Robergs, Ghiasvand, & Parker, 2004). Rapid postmortemglycolysis induces an accumulation of lactate,and this lactate accumulation results in a rapid decline inmuscle pH while temperature is still high (Briskey, 1964;Briskey & Wismer-Pedersen, 1961). This combination oflow muscle pH and high temperature results in higher proteindenaturation, and generally poor meat quality (Joo,Kauffman, Kim, & Park, 1999; Offer, 1991). According tothe report of Warner, Kauffman, and Russell (1993), PSEconditions are more likely to develop in fast-twitch musclethan in slow-twitch muscle. In addition, muscles harboringhigher percentages of fast-twitch fiber tend to evidence amore rapid pH decline than do muscles possessing a higherpercentage of slow-twitch fiber. This effect has been attributedto the inherently higher rate of ATP splitting inherentto fast-twitch fibers (Bowker, Swartz, Grant, & Gerrard,2005; Karlsson et al., 1993; Karlsson, Essen-Gustavsson,& Lundstrom, 1992). This glycolytic capacity during theต้น postmortem รอบระยะเวลา การสร้างความแตกต่างระหว่างกล้ามเนื้อไฟเบอร์ชนิด เป็นไปตามหลัก isoform ไมโอซินองค์ประกอบภายในเนื้อเยื่อที่เกี่ยวข้อง (Bowkerร้อยเอ็ด al., 2005)
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