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Article

Lessons to learn about postmortem metabolism using the AMPKγ3(R200Q) mutation in the pig.

Meat science - 1 Nov 2011

Scheffler Tracy L, Park Sungkwon, Gerrard David E

Abstract excerpt

The development of pork quality attributes - including color, water holding capacity, and texture - are controlled largely by the rate and extent of postmortem pH decline. In turn, pH decline is thought to follow the anaerobic degradation of glycogen to "lactic acid". The "Hampshire effect" or Rendement Napole (RN(-)) pig, which has elevated muscle glycogen, propagated the widespread use of "glycolytic potential"...

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Identifiers

PMID: 21632185
DOI: 10.1016/j.meatsci.2011.04.030

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-08.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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Lessons to learn about postmortem metabolism using the AMPKγ3(R200Q) mutation in the pig.PMID 21632185Read ↗

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