J. Anim Sci.
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J. Anim Sci. 1970. 30:355-359.
© 1970 American Society of Animal Science
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Acid Mucopolysaccharides and Porcine Muscle Quality1,2,

V. K. Wipf, A. M. Mullins and F. L. Passbach, Jr.

Louisiana State University, Baton Rouge

Abstract

NUMEROUS postmortem biochemical and physiological changes which porcine muscle undegoes in its transformation to meat are associated, independently or jointly, with development of pale, soft, exudative (PSE) muscle (Briskey, 1963 ; Cassens, Briskey and Hoekstra, 1963). Sayre, Briskey and Hoekstra (1963) demonstrated that in severe cases, PSE muscles lose their connective tissue attachments to bone. Loss of intramuscular binding in hams from PSE pigs has also been reported by Briskey (1963). McClain et al. (1968) reported an altered or decreased ground substance content in the epimysium from PSE muscles.

Acid mucopolysaccharides (AMPS) are the major components within the ground substance. The AMPS of ground substance play a significant part in a number of biophysical properties of tissue including ion exchange, water binding, membrane permeability and collagen structure stability (Brimacombe and Webber, 1964). Direct participation of AMPS in the preceding, suggested their possible involvement in some of the variations observed in porcine muscle quality. Major objectives of this study were: (1) to quantitate AMPS in normal and PSE muscle, and (2) to determine relation between specific AMPS and tenderness of porcine muscle.

Footnotes

1 Published with the approval of the Director, Louisiana State University, Agricultural Experiment Station, Baton Rouge.

2 This work was supported by a grant from the American Meat Institute Foundation.






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