Variations in metabolite contents and protein denaturation of the longissimus dorsi muscle in various porcine quality classifications and metabolic rates

Y. C. Ryu, Y. M. Choi, Byoung-Chul Kim

Research output: Contribution to journalArticle

52 Citations (Scopus)

Abstract

The purpose of the present study was to investigate the variations in metabolite contents and muscle protein denaturation in various porcine quality classifications and metabolic rates. A total of 226 crossbred pigs were evaluated. Samples were classified based on muscle pH 45 min and R-value into fast or normal glycolysing group. Drip loss and lightness (L*) were used to assign samples as PSE, RSE, or RFN pork. Normal-glycolysing PSE pork contained an exceptional amount of initial glycogen and the high level of lactate at 24 h postmortem (PM). The initial levels of metabolites related closely with muscle pH, R-value and protein solubility at 45 min PM. The fast glycolysing group exhibited severe protein denaturation during the early postmortem period, and among them, fast-glycolysing PSE pork exhibited most pronounced protein denaturation. Via examination of each sarcoplasmic protein fraction, it was found that the bands for fructose-6-phosphate kinase, creatine kinase, triosephosphate isomerase, and myokinase were generally more evident as fainter bands in the fast-glycolysing pigs.

Original languageEnglish
Pages (from-to)522-529
Number of pages8
JournalMeat Science
Volume71
Issue number3
DOIs
Publication statusPublished - 2005 Nov 1

    Fingerprint

Keywords

  • Metabolite contents
  • Pork quality
  • Protein denaturation

ASJC Scopus subject areas

  • Food Science

Cite this