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 pH45min 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.
ASJC Scopus subject areas
- Food Science