期刊
MEAT SCIENCE
卷 83, 期 3, 页码 474-478出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2009.06.028
关键词
Pig; Transportation; Meat quality; Heat shock proteins
资金
- National Science Fund of China [30430420, 30170682, 30571400]
This study investigates the effect of different transport times on meat quality and the correlation between meat quality and Hsp expression in M. longissimus dorsi (LD) of pigs. After transportation for 1 h, 2 h or 4 h, respectively, blood plasma creatine kinase (CK) and lactate dehydrogenase (LDH) increased. The LD meat from 1 h and 2 h transported pigs had lower initial and ultimate pH values (pHi and pHu, respectively), higher drip loss and L* values compared to controls. indicating a higher likelihood of pale, soft and exudative (PSE) meat. Meat quality was lower after 2 h compared to 1 h or 4 h of transport. All four Hsps tested (alpha-B-crystalline, Hsp27, Hsp70 and Hsp90) by ELISA in the LD tissue of pigs tended to decrease after transportation. One possible mechanism resulting in poor meat quality in the LD after transport seems to be a decline in Hsp expression. (C) 2009 Elsevier Ltd. All rights reserved.
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