Effects of muscle mass and fiber type composition of Longissimus Dorsi muscle on postmortem metabolic rate and meat quality in pigs

Y. C. Ryu, M. H. Lee, S. K. Lee, Byoung-Chul Kim

Research output: Contribution to journalArticle

18 Citations (Scopus)

Abstract

The carcass traits, the muscle fiber characteristics and the meat quality traits were evaluated using 200 crossbred pigs. The muscle mass was divided into heavy or light groups according to the carcass weight and the loin-eye area measurements. In addition, the proportion of the fast-twitch glycolytic muscle fiber was divided into high or normal groups according to the area percentage of type lib fiber. Heavier pigs contained larger loin-eye area and muscle fibers, and also had more total muscle fibers than the lighter ones. The high group showed lower muscle pH, protein solubility, and also showed higher R-value, drip loss and lightness than the normal group. These results suggest that an increase in total fiber number combined with a higher percentage of oxidative muscle fibers has a beneficial effect on increasing the muscle mass without deteriorating the meat quality.

Original languageEnglish
Pages (from-to)343-353
Number of pages11
JournalJournal of Muscle Foods
Volume17
Issue number3
DOIs
Publication statusPublished - 2006 Jul 1

Fingerprint

muscle fibers
longissimus muscle
Meat
meat quality
dietary fiber
Swine
Muscles
muscles
swine
loins
eyes
Fast-Twitch Muscle Fibers
protein solubility
drip loss
carcass weight
Muscle Proteins
carcass characteristics
crossbreds
Solubility
Light

ASJC Scopus subject areas

  • Food Science

Cite this

Effects of muscle mass and fiber type composition of Longissimus Dorsi muscle on postmortem metabolic rate and meat quality in pigs. / Ryu, Y. C.; Lee, M. H.; Lee, S. K.; Kim, Byoung-Chul.

In: Journal of Muscle Foods, Vol. 17, No. 3, 01.07.2006, p. 343-353.

Research output: Contribution to journalArticle

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