Concepedia

Postmortem Glycolysis

Postmortem Glycolysis is a biochemical process in which glycogen stored in muscle tissue is metabolized anaerobically into lactic acid following animal slaughter, leading to a decline in muscle pH that critically influences meat color and quality attributes.

135

Publications

6.8K

Citations

439

Authors

129

Institutions

Publications per year

2017–2026

18

Parents

Publications

135

Mechanisms controlling pork quality development: The biochemistry controlling postmortem energy metabolism

T.L. Scheffler, David E. Gerrard · Meat Science · 2007 · 340 citations

, , +14

The relation between glycogen, lactate content and muscle fiber type composition, and their influence on postmortem glycolytic rate and pork quality

Jeehwan Choe, Young Min Choi, S.H. Lee et al. · Meat Science · 2008 · 203 citations

, , +17

Proteome Analysis of the Sarcoplasmic Fraction of Pig <i>Semimembranosus</i> Muscle:  Implications on Meat Color Development

Thierry Sayd, Martine Morzel, Christophe Chambon et al. · Journal of Agricultural and Food Chemistry · 2006 · 187 citations

, , +17

Effect of rapid rigor mortis processes on protein functionality in pectoralis major muscle of domestic turkeys.

Marian Pietrzak, Marion L. Greaser, A. Sosnicki · Journal of Animal Science · 1997 · 181 citations

, , +17

Biochemistry of Pork Muscle Structure. 1. Rate of Anaerobic Glycolysis and Temperature Change versus the Apparent Structure of Muscle Tissue <sup>a</sup>

E. J. Briskey, J. Wismer‐Pedersen · Journal of Food Science · 1961 · 174 citations

, , +17

1–5 of 135

Authors

439

  1. DE
    David E. Gerrard

    Purdue University West Lafayette, United States

    9 publications · 884 citations

    9

    h-index

  2. EJ
    E. J. Briskey

    University of Wisconsin–Madison, United States

    9 publications · 434 citations

    9

    h-index

  3. QS
    Qingwu Shen

    Hunan Agricultural University, China

    8 publications · 318 citations

    8

    h-index

  4. WG
    W. G. Hoekstra

    University of Wisconsin–Madison, United States

    7 publications · 245 citations

    7

    h-index

  5. ‬D
    ‬Min Du

    Washington State University, United States

    6 publications · 246 citations

    6

    h-index

1–5 of 439

Institutions

129

  1. University of Wisconsin–Madison

    Madison, United States

    12 h-index

    34 publications

    2.3K citations

  2. Nanjing Agricultural University

    Nanjing, China

    7 h-index

    41 publications

    1.5K citations

  3. Purdue University West Lafayette

    West Lafayette, United States

    7 h-index

    24 publications

    1.5K citations

  4. Chinese Academy of Agricultural Sciences

    Beijing, China

    6 h-index

    30 publications

    856 citations

  5. Institute of Food Science and Technology

    Beijing, China

    6 h-index

    30 publications

    856 citations

  6. University of Wyoming

    Laramie, United States

    5 h-index

    14 publications

    613 citations

  7. Institute of Agro-Products Processing Science and Technology

    Beijing, China

    5 h-index

    17 publications

    581 citations

  8. Virginia Tech

    Blacksburg, United States

    5 h-index

    16 publications

    1.3K citations

1–8 of 129

Venues

  1. Meat Science

    34 publications · 2K citations

    25

    h-index

  2. Journal of Food Science

    JFS · 22 publications · 1K citations

    16

    h-index

  3. Journal of Animal Science

    13 publications · 936 citations

    12

    h-index

  4. Poultry Science

    7 publications · 373 citations

    7

    h-index

  5. 5

    h-index

1–5