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| Content Provider | World Health Organization (WHO)-Global Index Medicus |
|---|---|
| Author | England, E. M. Matarneh, S. K. Scheffler, T. L. Wachet, C. Gerrard, D. E. |
| Spatial Coverage | Virginia |
| Description | Country affiliation: United States Author Affiliation: England EM ( Department of Animal and Poultry Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA.); Matarneh SK ( Department of Animal and Poultry Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA.); Scheffler TL ( Department of Animal and Poultry Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA.); Wachet C ( Department of Animal and Poultry Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA.); Gerrard DE ( Department of Animal and Poultry Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA. Electronic address: dgerrard@vt.edu.) |
| Abstract | Postmortem energy metabolism drives hydrogen accumulation in muscle and results in a fairly constant ultimate pH. Extended glycolysis results in adverse pork quality and may be possible with greater adenonucleotide availability postmortem. We hypothesized that slowing adenonucleotide removal by reducing AMP deaminase activity would extend glycolysis and lower the ultimate pH of muscle. Longissimus muscle samples were incorporated into an in vitro system that mimics postmortem glycolysis with or without pentostatin, an AMP deaminase inhibitor. Pentostatin lowered ultimate pH and increased lactate and glucose 6-phosphate with time. Based on these results and that AMPK γ3(R200Q) mutated pigs (RNâ») produce low ultimate pH pork, we hypothesized AMP deaminase abundance and activity would be lower in RNâ» muscle than wild-type. RNâ» muscle contained lower AMP deaminase abundance and activity. These data show that altering adenonucleotide availability postmortem can extend postmortem pH decline and suggest that AMP deaminase activity may, in part, contribute to the low ultimate pH observed in RNâ» pork. |
| File Format | HTM / HTML |
| ISSN | 03091740 |
| Volume Number | 102 |
| e-ISSN | 18734138 |
| Journal | Meat Science |
| Language | English |
| Publisher | Elsevier |
| Publisher Date | 2015-04-01 |
| Publisher Place | Great Britain (UK) |
| Access Restriction | One Nation One Subscription (ONOS) |
| Subject Keyword | Discipline Nutritional Discipline Sciences Amp Deaminase Metabolism Food Quality Food Storage Glycolysis Meat Analysis Muscle, Skeletal Enzymology Antagonists & Inhibitors Genetics Adenosine Deaminase Inhibitors Pharmacology Amino Acid Substitution Animals Animals, Inbred Strains Drug Effects Hydrogen-ion Concentration Chemistry Mutation Pentostatin Polymorphism, Single Nucleotide Protein Subunits Sus Scrofa Virginia Journal Article Research Support, Non-u.s. Gov't |
| Content Type | Text |
| Resource Type | Article |
| Subject | Food Science |
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