Modulation of postmortem glycolysis in pork by electrostatic field: Roles of pyruvate kinase and myofibrillar protein phosphorylation

Controlled freezing point storage, while effective in regulating postmortem glycolysis, faces practical limitations due to its narrow and unstable temperature range. This study therefore investigated the regulatory effects of electrostatic field (EF) on postmortem glycolysis in pork. The key glycolytic metabolites, enzyme activities, and protein integrity were also evaluated. The results showed that the decline in pH value to 6.07 in the high voltage EF compared to 5.86 in the control group, and in ATP content to 3729.20 compared to 3536.00 nmol/mg protein at 24 h, reduced glycogen degradation and lactic acid accumulation, and notably inhibited the activity and abundance of the Pyruvate Kinase. Furthermore, high voltage EF suppressed myofibrillar protein phosphorylation, delayed μ-calpain autolysis, and mitigated the degradation of proteins. It indicates that EF effectively decelerates postmortem glycolysis by modulating enzyme activity and enhancing protein stability, offering a promising physical strategy for improving meat quality during early postmortem storage.