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Updated: May 11, 2026
06:47
Measurement and Analysis of Extracellular Acid Production to Determine Glycolytic Rate
Published on: December 12, 2015
High glycolytic potential does not predict low ultimate pH in pork.
T L Scheffler1, J M Scheffler, S C Kasten
1Department of Animal and Poultry Sciences, Litton-Reaves Hall, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA.
Meat Science
|May 14, 2013
Summary
Genetic variations in the AMP-activated protein kinase γ3 subunit (AMPKγ3) influence ultimate pH (pHu) in pigs, but high glycolytic potential does not directly affect postmortem pH decline.
Area of Science:
- Animal Genetics
- Meat Science
- Biochemistry
Background:
- Postmortem pH decline is crucial for meat quality development.
- Ultimate pH (pHu) is a key factor influenced by physiological processes.
- Genetic selection for differentiated pHu is employed in pig lines.
Purpose of the Study:
- To investigate the physiological determinants of ultimate pH (pHu).
- To analyze the role of AMP-activated protein kinase γ3 subunit (AMPKγ3) genotypes in pHu variation.
- To assess the association between glycolytic potential (GP) and pHu.
Main Methods:
- Utilized female and castrated male pigs from a selected line.
- Genotyped animals for the AMPKγ3 V199I site.
- Compared muscle characteristics based on genotype and residual glycogen content (-Gly and +Gly).
Main Results:
- The mutant 199II genotype of AMPKγ3 increased pHu specifically in castrated males.
- Genotype influenced glycolytic potential (GP), but GP showed weak association with pHu.
- High GP and low GP groups exhibited similar pHu, indicating GP does not directly impact pH decline.
Conclusions:
- AMPKγ3 genotype is a significant factor in determining pHu, with sex-specific effects.
- Residual glycogen content and glycolytic potential do not directly correlate with the extent of postmortem pH decline.
- Further research is needed to elucidate the complex mechanisms regulating pHu in meat quality.
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