Medicine and Health Sciences Commons^™

Phosphofructokinase And Mitochondria Partially Explain The High Ultimate Ph Of Broiler Pectoralis Major Muscle, Sulaiman K. Matarneh, Con-Ning Yen, Jennifer M. Elgin, Mariane Beline, Saulo Da Luz E Silva, Jordan C. Wicks, Eric M. England, Rami A. Dalloul, Michael E. Persia, Islam I. Omara, Hao Shi, David E. Gerrard

Nutrition, Dietetics, and Food Sciences Faculty Publications

During postmortem metabolism, muscle pH gradually declines to reach an ultimate pH near 5.6 across most meat species. Yet, broiler pectoralis major (P. major) muscle generates meat with high ultimate pH (pH ∼ 5.9). For better understanding of the underlying mechanism responsible for this phenomenon, we evaluated the involvement of breast muscle chilling on the extent of postmortem metabolism. Broiler breast muscles were either subjected to chilling treatment (control) or left at room temperature (RT) for 120 min. P. major muscle from the RT treatment had lower ultimate pH, greater glycogen degradation and lactate accumulation. While these findings suggest that …