The relation of blood glucose level to muscle fiber characteristics and pork quality traits

J. H. Choe, Y. M. Choi, S. H. Lee, Y. J. Nam, Y. C. Jung, H. C. Park, Y. Y. Kim, B. C. Kim

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Abstract

The purpose of this study was to examine the relationships between blood glucose level, muscle fiber characteristics, and pork quality. Muscle samples were classified into three groups based on blood glucose level measured at slaughter. Pigs with higher area percentages of fiber type IIB showed higher blood glucose levels compared to pigs with lower area percentages of fiber type IIB. The high blood glucose level group presented lower pH values at 45 min and 24 h postmortem, and also had higher L* values and reduced water holding capacity. In addition, blood glucose level had a negative relationship with pH45 min and the solubility of sarcoplasmic and myofibrillar proteins, whereas it had a positive relationship with drip loss and filter-paper fluid uptake. In conclusion, blood glucose level was related to muscle fiber area composition and could partially indicate ultimate pork quality.

Original languageEnglish
Pages (from-to)62-67
Number of pages6
JournalMeat Science
Volume83
Issue number1
DOIs
Publication statusPublished - 2009 Sep 1

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Keywords

  • Blood glucose
  • Glycolytic rate
  • Muscle fiber characteristics
  • Pork quality
  • Protein solubility

ASJC Scopus subject areas

  • Food Science

Cite this

Choe, J. H., Choi, Y. M., Lee, S. H., Nam, Y. J., Jung, Y. C., Park, H. C., Kim, Y. Y., & Kim, B. C. (2009). The relation of blood glucose level to muscle fiber characteristics and pork quality traits. Meat Science, 83(1), 62-67. https://doi.org/10.1016/j.meatsci.2009.03.011