Co-Regulation of Very Fast Chilling Treatment and the Follow-Up Storage Temperature on Meat Tenderness Through Glycolysis

The effects of storage temperature (4 °C, -1 °C, and -4 °C) after the very fast chilling (VFC) treatment on the glycolysis in lamb were investigated. The meat tenderness, glycolytic rates, activity, phosphorylation, and acetylation levels of glycolytic enzymes in meat stored at different temperatures were measured. It was shown that there was no significant difference in the degradation degree of desmin and troponin T in meat at different storage temperatures after VFC treatment (<i>p</i> < 0.05). The decrease rate of pH and ATP in meat was the same under different storage temperatures. The promoted phosphorylation and acetylation levels of phosphofructokinase (PFKM) and phosphoglycerate kinase (PGK) and inhibited acetylation level of aldolase (ALDOA) in the samples stored at different temperatures maintained the same glycolytic rate. In conclusion, chilling treatment is the key step in improving meat tenderness rather than storage temperature, which is achieved by the increased phosphorylation of ALDOA, PFKM, and PGK and decreased acetylation of ALDOA. It indicated that the chilling rate promoted the improvement of meat quality mainly by delaying glycolysis compared to the storage temperature.