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Updated: May 13, 2026
Purification of Mitochondria from Yeast Cells
Published on: August 24, 2009
Role of mitochondria on muscle cell death and meat tenderization
Verónica Sierra1, Mamen Oliván
1Servicio Regional de Investigación y Agroalimento, Villaviciosa, Asturias, Spain.
Abstract:
The possibility that mitochondria are involved in cellular dysfunction is particularly high in situations associated with increases in free radical activity, like hypoxia or ischemia; therefore its potential role in the muscle post-mortem metabolism is reviewed. In the dying muscle, different routes of cell death catabolism (apoptosis, autophagy) may occur having great influence on the process of conversion of muscle into meat. Mitochondria are the first and also one of the main organelles affected by post-mortem changes; therefore they are decisive in the subsequent cellular responses influencing the pathway to cell demise and thus, the final meat quality. Depending on the cell death programme followed by muscle cells after exsanguination, diverse proteases would be activated to a different extent, which is also reviewed in order to understand how they affect meat tenderization. This review also summarizes recent patents relating cell death processes and meat tenderness. Further research is encouraged as there is still a need of knowledge on cell death post-mortem processes to increase our understanding of the conversion of muscle into meat.
Insights
Mitochondria play a key role in muscle cell death after slaughter, influencing meat quality and tenderness. Understanding these post-mortem processes is crucial for improving meat production.
Area of Science:
- Cellular Biology
- Meat Science
- Biochemistry
Background:
- Mitochondria are susceptible to post-mortem changes, impacting cellular dysfunction.
- Free radical activity increases during hypoxia or ischemia, affecting muscle metabolism.
- Cell death pathways (apoptosis, autophagy) influence the conversion of muscle to meat.
Purpose of the Study:
- To review the role of mitochondria in muscle post-mortem metabolism.
- To explore how cell death pathways affect meat quality and tenderness.
- To summarize patents related to cell death processes and meat tenderness.
Main Methods:
- Literature review on mitochondrial function in post-mortem muscle.
- Analysis of cell death mechanisms (apoptosis, autophagy) in muscle.
- Review of proteases activated during post-mortem changes.
- Summary of relevant patents.
Main Results:
- Mitochondria are early targets of post-mortem changes, influencing cell demise.
- Different cell death routes activate specific proteases, impacting meat tenderization.
- Understanding these processes is key to improving meat quality.
Conclusions:
- Mitochondrial integrity and cell death pathways are critical determinants of meat quality.
- Further research is needed to fully elucidate post-mortem cell death processes.
- Knowledge advancement can optimize the conversion of muscle into meat.
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