关键词: 肉；丙酮酸激酶；磷酸化；乙酰化；S-亚硝基化；糖酵解

Abstract: The postmortem conversion of muscle to meat goes through a series of complex physiological and biochemical changes, among which protein post-translational modifications (PTMs) are key factors affecting meat quality. Glycolysis is the major energy supply pathway in postmortem muscle. PTMs can change the function and structure of pyruvate kinase, a rate-limiting enzyme in the glycolytic pathway, which can in turn affect meat quality. Beginning with an overview of the structure and function of pyruvate kinase, this article reviews the recent research progress on the effects of PTMs of pyruvate kinase on its function and structure and the effects of pyruvate kinase phosphorylation, acetylation and S-nitrosylation on meat quality.

Key words: meat; pyruvate kinase; phosphorylation; acetylation; S-nitrosylation; glycolysis