Date of Award:

5-2026

Document Type:

Thesis

Degree Name:

Master of Science (MS)

Department:

Nutrition, Dietetics, and Food Sciences

Committee Chair(s)

Prateek Sharma (Major Professor) Sulaiman K. Matarneh (Co-Advisor)

Committee

Prateek Sharma

Committee

Sulaiman K. Matarneh

Committee

Stephan Van Vliet

Committee

Kara J. Thornton-Kurth

Abstract

After harvesting the animal, pork muscle continues to undergo changes as it turns from muscle into meat. During this early period, the muscle uses up energy and produces acid, which lowers pH and can affect important quality traits such as color and how well the meat holds water. A key driver of these early changes is calcium, a natural mineral inside muscle cells that helps control contraction and energy use. In this study, we tested whether mitochondria (the cell’s “powerhouse”) help control calcium after harvest and, in turn, influence early postmortem changes in pork. We used a research compound (DS16570511) to block mitochondrial calcium uptake in pre-rigor pork loin (longissimus) samples and compared them with untreated controls over time. When mitochondrial calcium uptake was inhibited, free calcium levels were higher later after harvest, and the meat showed a faster early drop in pH. The treatment samples also showed signs of faster early breakdown of muscle energy stores, including lower glycogen at 4 hours and higher lactate at 1 hour. These early biochemical changes were accompanied by noticeable quality differences: treated samples were lighter in color, less red, and had greater early drip loss (more moisture loss) during the first few hours after harvest, although many differences were not present by 24 hours. The results suggest that mitochondria play a role in buffering calcium and slowing early postmortem changes that influence pork quality. Understanding these cellular processes can help researchers better explain why some pork becomes pale and releases more water. It may support the development of future strategies to improve meat quality (although the compound used here is for research only and not intended for commercial use).

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