REVIEW PAPER
Implications of skeletal muscle creatine kinase to
meat quality
| 1 | Laboratory of Applied Biochemistry and Microbiology,
Department of Food Science (ICTA), Federal University of Rio Grande do Sul,
91501-970, Porto Alegre, RS, Brazil |
CORRESPONDING AUTHOR
A. Brandelli
Laboratory of Applied Biochemistry and Microbiology, Department of Food Science (ICTA), Federal University of Rio Grande do Sul, 91501-970, Porto Alegre, RS, Brazil
Laboratory of Applied Biochemistry and Microbiology, Department of Food Science (ICTA), Federal University of Rio Grande do Sul, 91501-970, Porto Alegre, RS, Brazil
Publication date: 2008-06-24
J. Anim. Feed Sci. 2008;17(3):285–294
KEYWORDS
ABSTRACT
Creatine kinase (CK) is a key enzyme for the energetic metabolism of tissues with high and
fluctuating energy demands in vivo, as it is the case of the skeletal muscle tissue, which is the most
important for the meat industry. This enzyme is generally utilized as an indicator of physical stress
and/or muscle damage in animal production. However, CK continues to exert important functions
after the slaughter, participating in the transformation of the muscles into meat. This article considers
the main aspects of the post-mortem behaviour of CK in the skeletal musculature of meat animals,
and the possible implications on meat quality.
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