The relation between glycogen, lactate content and muscle fiber type composition, and their influence on postmortem glycolytic rate and pork quality

J. H. Choe, Y. M. Choi, S. H. Lee, H. G. Shin, Y. C. Ryu, Ki Chang Hong, Byoung-Chul Kim

Research output: Contribution to journalArticle

94 Citations (Scopus)

Abstract

This study examined the relation between glycogen, lactate content and muscle fiber type composition, and evaluated their influence on postmortem glycolytic rate and meat quality. Muscle samples were classified based on their glycogen and lactate content at 45 min postmortem. Muscles with low glycogen and high lactate levels showed low muscle pH 45 min and high R-values. However, muscles with low glycogen and lactate levels showed normal rates of postmortem glycolysis and normal meat quality. On the other hand, muscles with high glycogen and lactate content showed rapid postmortem glycolysis, paler surface color, higher drip loss, and higher extents of protein denaturation than muscles with high glycogen and low lactate content. These results may be partially explained by muscle fiber type composition. Muscles with low glycogen and lactate content at early postmortem are composed of significantly higher fiber type I and lower fiber type IIB as compared to muscles with high glycogen and lactate content.

Original languageEnglish
Pages (from-to)355-362
Number of pages8
JournalMeat Science
Volume80
Issue number2
DOIs
Publication statusPublished - 2008 Oct 1

Fingerprint

Glycogen
muscle fibers
meat quality
glycogen
lactates
Lactic Acid
Muscles
muscles
glycolysis
Glycolysis
dietary fiber
Meat
Red Meat
drip loss
Protein Denaturation
Color
color

Keywords

  • Glycogen
  • Glycolytic rate
  • Lactate
  • Muscle fiber type composition
  • Pork quality

ASJC Scopus subject areas

  • Food Science

Cite this

The relation between glycogen, lactate content and muscle fiber type composition, and their influence on postmortem glycolytic rate and pork quality. / Choe, J. H.; Choi, Y. M.; Lee, S. H.; Shin, H. G.; Ryu, Y. C.; Hong, Ki Chang; Kim, Byoung-Chul.

In: Meat Science, Vol. 80, No. 2, 01.10.2008, p. 355-362.

Research output: Contribution to journalArticle

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AU - Ryu, Y. C.

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