Control of Glycolysis in Relation to Pork Quality Traits

For decades, it has been known that the rate of postmortem glycolysis is variable in pig muscle (Briskey, et al., 1966). Elevated hydrogen ion concentrations (low pH) result from anaerobic glycolysis. Low pH, combined with high muscle temperature during the early postmortem period, causes denaturation and reduced solubility of sarcoplasmic proteins (Sayre and Briskey, 1963; Scopes, 1964; Joo et al., 1999) and myosin (Offer, 1991; Warner et al., 1997). Pale color and reduced water-holding capacity associated with pale, soft and exudative (PSE) pork have been primarily attributed to denaturation of sarcoplasmic and myofibrillar proteins, respectively (Joo et al., 1999). Despite an abundance of research describing PSE pork characteristics, little progress has been made in improving pork quality (Cassens, 2000).