PMID- 38057148
OWN - NLM
STAT- MEDLINE
DCOM- 20240311
LR  - 20240311
IS  - 1097-0010 (Electronic)
IS  - 0022-5142 (Linking)
VI  - 104
IP  - 5
DP  - 2024 Mar 30
TI  - Effect of glycolysis on water holding capacity during postmortem aging of Jersey 
      cattle-yak meat.
PG  - 3039-3046
LID - 10.1002/jsfa.13195 [doi]
AB  - BACKGROUND: Postmortem muscle moisture loss leads to a decrease in carcass weight 
      and can adversely impact overall meat quality. Therefore, it is critical to 
      investigate water holding capacity (WHC) to enhance meat quality. Current 
      research has primarily focused on examining the correlation between signaling 
      molecules and meat quality in relation to the glycolysis effect on muscle WHC. 
      But there exists a significant knowledge gap regarding the mechanism of WHC in 
      Jersey cattle-yak meat. RESULTS: Jersey cattle-yak meat pH decreased and then 
      increased during postmortem aging. Lactate content, cooking loss, pressing loss, 
      drip loss and centrifuging loss of Jersey cattle-yak meat increased and then 
      decreased during postmortem aging. The glycogen content of Jersey cattle-yak meat 
      was significantly higher than that of yak meat at 6-120 h, being 8.40% higher 
      than that of yak meat at 120 h. The activity of key glycolytic enzymes hexokinase 
      (HK), pyruvate kinase (PK), phosphofructokinase (PFK) and lactate dehydrogenase 
      (LDH) in Jersey cattle-yak meat was lower than that in yak meat. Correlation 
      analysis showed that Jersey cattle-yak meat WHC was positively correlated with 
      the activity of HK, PK, PFK and LDH. CONCLUSIONS: The WHC of Jersey cattle-yak 
      meat was higher than that of Gannan yak meat, and it was significantly positively 
      correlated with the activity of key enzymes of the glycolytic signaling pathway. 
      Therefore, the glycolysis rate can be reduced by inhibiting enzyme activity to 
      improve Jersey cattle-yak meat WHC and meat quality. (c) 2023 Society of Chemical 
      Industry.
CI  - (c) 2023 Society of Chemical Industry.
FAU - Shi, Chaoxue
AU  - Shi C
AUID- ORCID: 0009-0004-1502-5910
AD  - College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, 
      China.
FAU - Wang, Linlin
AU  - Wang L
AD  - College of Food Science and Technology, Southwest Minzu University, Chengdu, 
      China.
FAU - Xu, Jin
AU  - Xu J
AD  - Gannan Tibetan Autonomous Prefecture Animal Husbandry Technical Service Center, 
      Gannan, China.
FAU - Li, Aixia
AU  - Li A
AUID- ORCID: 0000-0002-1012-4950
AD  - College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, 
      China.
FAU - Wang, Changfeng
AU  - Wang C
AD  - Wudu District Market Supervision Administration, Longnan, China.
FAU - Zhu, Xijin
AU  - Zhu X
AD  - College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, 
      China.
FAU - Wang, Wanlin
AU  - Wang W
AUID- ORCID: 0009-0005-9215-7818
AD  - College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, 
      China.
FAU - Yu, Qunli
AU  - Yu Q
AD  - College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, 
      China.
FAU - Han, Ling
AU  - Han L
AD  - College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, 
      China.
LA  - eng
GR  - the Key Program of the National Natural Science Foundation of China (32060553)/
GR  - the National Key Research and Development (2021YFD1600200)/
PT  - Journal Article
DEP - 20240112
PL  - England
TA  - J Sci Food Agric
JT  - Journal of the science of food and agriculture
JID - 0376334
RN  - 059QF0KO0R (Water)
SB  - IM
MH  - Animals
MH  - Cattle
MH  - *Water/analysis
MH  - *Cooking
MH  - Meat/analysis
MH  - Glycolysis
MH  - Muscle, Skeletal/chemistry
OTO - NOTNLM
OT  - Gannan yak
OT  - Jersey cattle
OT  - WHC
OT  - cattle-yak
OT  - glycolysis
EDAT- 2023/12/07 00:42
MHDA- 2024/03/11 06:42
CRDT- 2023/12/06 21:42
PHST- 2023/11/18 00:00 [revised]
PHST- 2023/10/19 00:00 [received]
PHST- 2023/12/07 00:00 [accepted]
PHST- 2024/03/11 06:42 [medline]
PHST- 2023/12/07 00:42 [pubmed]
PHST- 2023/12/06 21:42 [entrez]
AID - 10.1002/jsfa.13195 [doi]
PST - ppublish
SO  - J Sci Food Agric. 2024 Mar 30;104(5):3039-3046. doi: 10.1002/jsfa.13195. Epub 
      2024 Jan 12.