Death Mechanism of Muscle Cell after Animal Slaughtering
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Abstract:
Conversion of muscle into meat after animal slaughtering is a complex process. Pre-mortem stress, stunning method (electricity, CO2, et al) and blooding make muscle cell into a bad living environment (ischemia, ATP deletion, H+ accumulating, et al), which inevitably affect cell metabolism and cause cell to death in the end. The findings about caspases activity in meat maturity indicated that apoptosis was really involved in muscle cell death. Necrosis, as an acute non-procedure death way, is more suitable for explaining changes of muscle cell after slaughtering because of its characteristics of increased Ca2+, rapid ATP deletion, elevated permeability of mitochondria membrane, and so on. Recent report about necroptosis also increases the complexity of muscle cell death mechanism. Research about muscle cell death mechanism is a long and arduous work.
