The influence of pork quality traits and muscle fiber characteristics on the eating quality of pork from various breeds

S. H. Lee, J. H. Choe, Y. M. Choi, K. C. Jung, M. S. Rhee, K. C. Hong, S. K. Lee, Y. C. Ryu, B. C. Kim

Research output: Contribution to journalArticle

44 Citations (Scopus)

Abstract

The purpose of this study was to compare parameters associated with pork quality, muscle fiber, and eating quality among various breeds, and to examine if differences in eating quality were associated to pork quality and muscle fiber characteristics. For carcass and pork quality, although there were significant differences among breeds, the values of parameters in all pigs were assigned a normal quality class, a likely outcome of the similarity in the area percentage of type I and IIB fibers. For eating quality, pork loins from Berkshire pigs were more tender and full of pork flavor than Landrace and Yorkshire pigs. Except juiciness and mouth coating, over 20% of the variability in the eating quality parameters can be explained by pork quality traits and muscle fiber characteristics using multiple regression analysis. Furthermore, differences in muscle pH24h, cooking loss, shear force, and NPPC marbling score could explain a large proportion of variation in eating quality parameters associated with the texture of pork.

Original languageEnglish
Pages (from-to)284-291
Number of pages8
JournalMeat Science
Volume90
Issue number2
DOIs
Publication statusPublished - 2012 Feb

Keywords

  • Eating quality traits
  • Multiple regression analysis
  • Muscle fiber characteristics
  • Pig breeds
  • Pork quality traits

ASJC Scopus subject areas

  • Food Science

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