ArticleFood chemistry: X2024
Study on the effects of pre-slaughter transport stress on water holding capacity of pork: Insights from oxidation, structure, function, and degradation properties of protein.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Integrating Transcriptomic and Proteome Analysis to Understand Muscle Qualities and Related Regulatory Factors of Holstein Beef Under Transportation Stress.Food science & nutrition · 2026Article
- Mechanism of Malondialdehyde-Induced Deterioration in Water-Holding Capacity of Bovine Myofibrillar Proteins: Insights from Structural Modifications and Molecular Docking.Foods (Basel, Switzerland) · 2026Article
- Postmortem energy metabolism and meat quality development: Advances in basic pathways, endogenous regulatory factors, and exogenous management strategies.Journal of advanced research · 2026Review
- Impact of pre-rigor ultrasonication on beef quality: A mechanistic perspective involving glycolytic and mitochondrial metabolism at the early postmortem.Ultrasonics sonochemistry · 2026Article
- Ultrasonic processing in rabbit leg braising advances microstructure, water retention, and flavor development.Scientific reports · 2025Article
- Underlying mechanism of superchilling on improving goose meat quality.Food chemistry: X · 2025Article
Corrections and comments
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Authors and funding
6 authors.
Funding
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Abstract
This work systematically investigated the effects of pre-slaughter transport stress on pork water holding capacity (WHC) during aging from the perspectives of oxidation, structure, function, and degradation properties of protein. Pigs were randomly divided into three-hour transport (Transport-induced stress, T group) and three-hour transport followed by three-hour resting (Control, TR group). Results demonstrated that T treatment markedly declined pork WHC. Compared with TR group, T group presented increased oxidation levels. Meanwhile, T treatment exacerbated the shift of protein secondary structure from α-helix to random coil and protein unfolding levels. The decreased solubility, thermal stability, and degraded levels of proteins were also observed in T group. Additionally, muscle contractions of T group were more severe than TR group. This study supported that pre-slaughter transport stress altered physicochemical properties and structures of postmortem muscle proteins, which reduced pork WHC via impairing the interactions between protein and water molecules and changing the muscle fiber structure.
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