| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 2451820 | Meat Science | 2007 | 6 Pages |
The degradation of glycogen progresses by the co-operation of two enzymes: glycogen phosphorylase (phosphorylase) and glycogen debranching enzyme (GDE). We studied the effect of temperature (4–42 °C) and salt concentration (0–3% NaCl) on bovine M. longissimus dorsi GDE activity. GDE activity (n = 4) decreased significantly with decreasing temperature from about 40–4 °C. GDE exhibited 52% activity at 25 °C and 11% at 4 °C compared to its optimum activity measured at 39 °C. In rapidly chilled meat, the reduction in GDE activity may substantially delay the rate of glycolysis. However, residual GDE activity at 4 °C seems sufficient to enable the attainment of normal ultimate pH if the available time is long enough. An increase in salt concentration from 0% to 2% and to 3% induced a significant (P < 0.001) increase in the ultimate pH of ground bovine meat (n = 6), but showed no effect on GDE activity.
