(31)P NMR study of post mortem changes in pig muscle
1Station de Recherches sur la Viande, INRA, Theix, 63122 Ceyrat, France.
Meat Science
|November 9, 2011
Summary
Post mortem pH changes in pig muscle significantly impact pork quality, leading to pale soft exudative (PSE) or dark firm dry (DFD) meat. Phosphorus-31 Nuclear Magnetic Resonance (31P NMR) can predict meat quality by assessing post mortem muscle metabolism and biochemical changes.
Area of Science:
- Animal Science
- Food Science
- Biochemistry
Background:
- Post mortem pH decline in pig muscle is a critical determinant of pork quality.
- Abnormal pH changes can result in undesirable meat characteristics such as pale soft exudative (PSE) and dark firm dry (DFD) meat.
Purpose of the Study:
- To investigate post mortem muscle metabolism in pigs using Phosphorus-31 Nuclear Magnetic Resonance (31P NMR).
- To correlate biochemical changes with ultimate pH and predict meat quality outcomes (PSE/DFD).
Main Methods:
- Utilized 31P NMR spectroscopy to analyze post mortem muscle metabolism in Large White and Pietrain pigs.
- Administered adrenaline to some pigs pre-slaughter to induce higher ultimate pH.
- Measured pH, Adenosine Triphosphate (ATP), inorganic phosphate (Pi), and phosphomonoester (PME) levels at various post mortem intervals.
Main Results:
- Identified distinct biochemical profiles associated with normal, PSE-prone, and DFD-prone pig muscle.
- Demonstrated that ATP depletion occurs at a higher pH in DFD-prone muscle compared to normal muscle.
- Showed that a single 31P NMR spectrum around 30 minutes post mortem can effectively predict the course of biochemical changes and final meat quality.
Conclusions:
- 31P NMR is a valuable tool for predicting pork quality by assessing early post mortem muscle metabolic rates.
- Biochemical markers like ATP, Pi, and PME levels, in conjunction with pH, provide insights into meat quality development.
- Understanding these metabolic pathways can aid in strategies to mitigate PSE and DFD meat formation.
