Glycogen metabolism and meat quality.

Abstract

pHu of meat is an index of high quality since it is associated with a bright red colour, increased tenderness, increased flavour and increased keeping and cooking qualities. Few studies have examined glycogen level and/or metabolism directly in meat producing animals. Instead most studies have examined the pHu of meat as an index of glycogen metabolism. This is unfortunate since the pHu of meat is a very insensitive measure of glycogen status because it only starts to increase when glycogen is heavily depleted. Data is presented to show that glycogen level in muscle is highly sensitive to nutrition and exercise in sheep and cattle. In addition a model for studying glycogen metabolism involving the sampling of muscle ‘on farm’ and at the abattoir is discussed to show its effectiveness in determining management procedures which will optimise glycogen level in the muscle of meat producing ruminants.