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| Association of Meat Quality with Acetylation and Energy Metabolism |
| ZOU Bo, LI Chunbao |
| Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China |
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Abstract Protein post-translational modifications are of great importance for the regulation of life. Lysine acetylation is a dynamic and reversible protein post-translational modification, which is universal in life and regulates many energy metabolism processes. The regulation of energy metabolism plays a key role in the formation of meat quality. In the muscle system, abnormal energy metabolism can lead to the occurrence of heterogeneous meat. In this context, this paper first demonstrates the effect of energy metabolism on meat quality after slaughter, and then discusses the regulatory effect of acetylation on energy metabolism and consequently on meat quality, as well as the underlying physiological factors. Finally, we give some perspectives on the future of acetylation in meat science, and we conclude that acetylation affects energy metabolism by regulating the proteins related to it, and ultimately changes meat quality.
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LI Xiangyuan, FEI Zhiguo, YANG Shuo, WANG Yu, ZHANG Lin, WU Jiaqiang, DING Zhiyong, YU Jiang, REN Sufang, MAO Yanwei. Effect of Vacuum Skin Packaging and High-Oxygen Modified Atmosphere Packaging on the Quality and Microbial Properties of Chilled Pork during Storage[J]. Meat Research, 2024, 38(3): 56-63. |
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2019, Vol. 33 
