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University of Wyoming
 

AMP- Activated Protein Kinase, Glycolysis, and Pale, Exudative (PSE) Syndrome in Meat - WYO-00570

 

PSE meat has a higher drip loss, a lower cooking yield, and a tougher texture and induces significant economic loss. About 10% of pork, 5 to 30% of turkeys, and more than 40% of chicken were classified as PSE meat. Meat products, such as hams, made of PSE meat have a low cooking yield, increased purge, poor binding ability, and tough and coarse texture. Therefore, PSE meat is a problem needs to be solved. Although genetic and environmental causes for PSE are partially known, the molecular mechanisms associated with rapid glycolysis in PSE meat remains to be defined. We hypothesize that AMPK, a protein controling the energy metabolism in muscle, governs the glycolysis in postmortem muscle and thus the occurrence of PSE syndrome. Through this study, we will elucidate the role of AMPK in the incidence of PSE meat, which will be the basis for developing strategies to prevent and reduce PSE syndrome.