Effect of myosin heavy chain isoforms on muscle fiber characteristics and meat quality in porcine longissimus muscle

Y. M. Choi, Y. C. Ryu, Byoung-Chul Kim

Research output: Contribution to journalArticle

32 Citations (Scopus)

Abstract

This study examined the effect of the myosin heavy chain (MHC) isoforms on the muscle fiber characteristics, protein denaturation and meat quality in the porcine longissimus muscle. MHC 1 isoform content showed a higher correlation with the number and area (r = 0.74- 0.77) percentage of fiber type I than other isoforms. The low group, categorized by low MHC 1 isoform content, had a lower pH 45min a paler surface and a higher drip loss than the high group. Moreover, the MHC 1 isoform content showed a positive correlation with the level of protein solubility (r = 0.42 - 0.45). These results suggest that the contents of the MHC isoforms affect the biochemical characteristics of the muscles and pork quality. Therefore, the contents of the MHC isoforms, particularly MHC 1 isoform, are a useful parameter for examining the variation in protein denaturation and meat quality.

Original languageEnglish
Pages (from-to)413-427
Number of pages15
JournalJournal of Muscle Foods
Volume17
Issue number4
DOIs
Publication statusPublished - 2006 Oct 1

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Myosin Heavy Chains
myosin heavy chains
muscle fibers
longissimus muscle
Meat
meat quality
Protein Isoforms
Swine
Muscles
swine
Protein Denaturation
protein solubility
drip loss
Solubility
dietary fiber
muscles

ASJC Scopus subject areas

  • Food Science

Cite this

Effect of myosin heavy chain isoforms on muscle fiber characteristics and meat quality in porcine longissimus muscle. / Choi, Y. M.; Ryu, Y. C.; Kim, Byoung-Chul.

In: Journal of Muscle Foods, Vol. 17, No. 4, 01.10.2006, p. 413-427.

Research output: Contribution to journalArticle

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