Apoptosis during postmortem conditioning and its relationship to duck meat quality

文献类型： 外文期刊

第一作者： Zhang, Muhan

作者： Zhang, Muhan;Wang, Daoying;Huang, Wei;Liu, Fang;Zhu, Yongzhi;Xu, Weimin;Cao, Jinxuan

作者机构：

关键词： Apoptosis;Meat quality;Postmortem conditioning;Duck

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2013 年 138 卷 1 期

页码：

收录情况： SCI

摘要： The aim of this work was to examine the relationship of skeletal muscle apoptosis and postmortem development of meat quality. Colour, cooking loss, myofibril fragmentation index (WI) and shear force of duck breast and thigh meat postmortem were measured, and changes of positive nuclei were assessed with Terminal deoxynucleotidyl transferase-mediated deoxyuridine triphosphophate nick end-labelling method (TUNEL). Correlation analysis revealed that apoptosis were positively correlated with colour (L*, a* and b*), cooking loss and MFI (P < 0.05), while it is negatively correlated with shear force (P < 0.05). Our results indicate the growing level of duck skeletal muscle cell apoptosis was associated with the postmortem development of meat quality traits such as meat colour, water holding capacity and tenderness. (C) 2012 Elsevier Ltd. All rights reserved.

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