Date Full Report Received03/02/2004
Date Abstract Report Received03/02/2004
InvestigationInstitution: Michigan State University
Primary Investigator: Matthew Doumit
Co-Investigators: Chuck P. Allison, Emily E. Helman, Nicholas L. Berry
Funded ByNational Pork Board
A system was developed to monitor in vitro glycolysis catalyzed by pig skeletal muscle proteins. Oscillatory and non-oscillatory patterns of in vitro glycolysis were observed using muscle extracts from both superior and inferior quality pork, but no differences between extracts from superior and inferior quality pork were observed. This in vitro system was responsive to known regulators of glycolysis and will be a useful tool for identifying specific biochemicals that cause differences in the pattern and rate of glycolysis, and subsequently influence postmortem pH decline and pork quality.