Ion distribution and protein proteolysis affect water holding capacity of Longissimus thoracis et lumborum in meat of lamb subjected to antemortem exercise

Exercise has been shown previously to reduce the water holding capacity (WHC) of meat in lamb. The consequence of changes in the distribution of ions pre- and post-rigor and proteolysis on WHC is relatively unknown. Twelve crossbred lambs were used to investigate the effect of exercise on the meat quality traits of the Longissimus thoracis et lumborum (LTL) muscle. There were no treatment effects on Warner–Bratzler shear force (WBSF), myofibril and sarcoplasmic protein solubility, denaturation or sarcomere length. With exercise the initial pH of the muscle was lower and the rate of pH fall to rigor was faster compared to controls. Exercise caused increased purge and meat fluid had a lower osmolarity, magnesium, potassium and sodium concentration. Proteolysis of desmin occurred after day 3 and vinculin on day 7 of ageing with exercise. It was concluded that exercise caused changes in the distribution of ions and the proteolysis of muscle proteins that reduced the ability of the muscle to bind or hold water.