Abstract：Normal and pale, soft, exudative (PSE) pork muscles from different carcass parts during postmoterm storage
were investigated for meat quality changes and differences in energy metabolism. Changes in meat quality indicators (pH,
centrifugal water loss, shear force and L*) and energy substance contents (glycogen, ATP, ADP and AMP) in normal and
PSE pork of longissimus dorsi and biceps femoris from the carcass of Duroc × Landrace × Yorkshire barrows at different
storage times were measured and correlated. Results indicated that biceps femoris had significantly higher ATP content than
longissimus dorsi within 2 h postmortem (P < 0.05). For all investigated muscle samples, ATP content exhibited a significant
decrease within 8 h (P < 0.05). Glycogen level was significantly higher in normal Biceps femoris than in all other samples
within 48 h (P < 0.05). The change in pH was positively correlated with the change in L* value (P < 0.01). Likewise, a
positive correlation was observed between the changes in glycogen and ATP levels (P < 0.01). Hence, this study conclusively
shows that the meat quality of longissimus dorsi is superior to that of biceps femoris, with the former being higher in
glycogen and ATP and having a lower metabolic rate than the latter.
郭守立，候良忠，郭晓峰，魏 健，王子荣. 猪宰后不同部位白肌肉与正常肉品质变化、能量代谢的差异[J]. 肉类研究, 2016, 30(6): 19-24.
GUO Shouli, HOU Liangzhong, GUO Xiaofeng, WEI Jian, WANG Zirong. Meat Quality Changes and Differences in Energy Metabolism of Normal and PSE Pork Muscle Different Carcass Parts during Postmortem Storage. Meat Research, 2016, 30(6): 19-24.
