INFLUENCE OF GLYCOLYSIS PROCESS ON THE FORMATION OF MEAT QUALITY PARAMETERS
Journal Title: Folia Pomeranae Universitatis Technologiae Stetinensis Agricultura Alimentaria Piscaria et Zootechnica - Year 2017, Vol 42, Issue 334
Abstract
Development of technologies for pork production has to take into account the changing tastes of consumers, who are now attach great importance to the quality of raw material. The quality of meat is not easy to define, because it is characterized by a number of physicochemical and sensory parameters. A feature having a positive effect on these parameters is the content of intramuscular fat (IMF). The content of IMF influences on glucose metabolism, and thus is inextricably linked to the glycolytic pathway. The first step of glycolysis is catalyzed by the enzyme hexokinase that participates in the irreversible glucose phosphorylation reaction. One of the hexokinase isoforms occurring in skeletal muscles and muscle tissue is hexokinase 2 (HK2). Due to the role of HK2 as a leading glycolytic enzyme in insulin-sensitive tissues, polymorphisms of the gene encoding this protein can affect its function. Therefore, the gene HK2 has been selected as a candidate gene for pork quality characteristics.
Authors and Affiliations
Katarzyna WOŹNIAK, Agnieszka KORPAL, Arkadiusz TERMAN
Keywords
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