The relationship between muscle fiber characteristics, postmortem metabolic rate, and meat quality of pig longissimus dorsi muscle

Y. C. Ryu, Byoung-Chul Kim

Research output: Contribution to journalArticle

197 Citations (Scopus)

Abstract

The aim of this study was to investigate the histochemical parameters of muscle fibers, and to estimate the correlation of muscle fiber characteristic to postmortem metabolic rate and meat quality traits in pigs. A total of 231 crossbred pigs were evaluated. Samples of the longissimus dorsi muscle were taken to evaluate the histochemical characteristics, postmortem metabolic rate and meat quality. Fiber type composition was mainly related to postmortem metabolic rate and meat quality traits among various muscle fiber characteristics. The percentage of type IIb fiber was negatively related to pH 45 min (r = -0.33) and positively to R-value (r = 0.32). Drip loss was negatively related to fiber area percentages of type I and IIa (r = -0.25 and -0.26, respectively) and positively related to type IIb percentage (r = 0.39). A similar tendency was found between lightness and fiber area percentage. In conclusion, increasing the percentage of type IIb fiber is related to increasing the postmortem metabolic rate, and is related to the deterioration of meat quality.

Original languageEnglish
Pages (from-to)351-357
Number of pages7
JournalMeat Science
Volume71
Issue number2
DOIs
Publication statusPublished - 2005 Oct 1

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muscle fibers
longissimus muscle
Meat
meat quality
dietary fiber
Swine
Muscles
muscles
swine
drip loss
crossbreds
deterioration
sampling

Keywords

  • Muscle fiber
  • Pork quality
  • Postmortem metabolic rate

ASJC Scopus subject areas

  • Food Science

Cite this

The relationship between muscle fiber characteristics, postmortem metabolic rate, and meat quality of pig longissimus dorsi muscle. / Ryu, Y. C.; Kim, Byoung-Chul.

In: Meat Science, Vol. 71, No. 2, 01.10.2005, p. 351-357.

Research output: Contribution to journalArticle

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