Glycogen Phosphorylase: A Possible Mechanism for the pH Increase in High Pressure Processed Bull Meat

J.D. Morton; H.Y.Y. Lee; G. Pearson; R. Bickerstaffe

Glycogen Phosphorylase: A Possible Mechanism for the pH Increase in High Pressure Processed Bull Meat

In: 63rd International Congress of Meat Science and Technology

Authors:

J.D. Morton

J.D. Morton Department of Wine, Food and Molecular Biosciences, Lincoln University, Canterbury, New Zealand; jim.morton@lincoln.ac.nz

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H.Y.Y. Lee

H.Y.Y. Lee Department of Wine, Food and Molecular Biosciences, Lincoln University, Canterbury, New Zealand; jim.morton@lincoln.ac.nz

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G. Pearson

G. Pearson Department of Wine, Food and Molecular Biosciences, Lincoln University, Canterbury, New Zealand; jim.morton@lincoln.ac.nz

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R. Bickerstaffe

R. Bickerstaffe Department of Wine, Food and Molecular Biosciences, Lincoln University, Canterbury, New Zealand; jim.morton@lincoln.ac.nz

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Type:: Chapter

Pages:: 596–597

DOI:: https://doi.org/10.3920/9789086868605_264

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This research shows that the denaturation of glycogen phosphorylase by high pressure processing (HPP) provides a mechanism for the higher pH of the resulting meat. Four bulls were slaughtered, the strip loins hot-boned and subjected to pre-rigour HPP at 175 MPa within one hour. This resulted in a three-fold decrease in shear force and an increase in pH at 24 h post mortem when compared to control steaks. Comparison of protein profiles showed that HPP caused the movement of glycogen phosphorylase from the sarcoplasm to the myofibrillar fraction. This suggests that HPP has increased glycolysis causing a rapid decline in pH, conditions which have led to denaturation of glycogen phosphorylase and the subsequent higher pH at 24 h.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Glycogen Phosphorylase: A Possible Mechanism for the pH Increase in High Pressure Processed Bull Meat

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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