Sensory evaluations of porcine longissimus dorsi muscle: Relationships with postmortem meat quality traits and muscle fiber characteristics

Nam, Yun Ju; Choi, Young Min; Lee, S.H.; Choe, Jae Gol; Jeong, Da Woon; Kim, Y.Y.; Kim, B.C.

doi:10.1016/j.meatsci.2009.08.015

Cited by 48 publications

(40 citation statements)

References 37 publications

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“…The reduced shear force values in the FG group agree with investigations of Copenhafer et al (2006) and Nam et al (2009), indicating that this meat is more tender compared with the NG meat (Ellis et al, 1996). However, other studies Drip loss determined between 24 and 72 h after slaughter.…”

Section: Resultssupporting

confidence: 79%

The relationship of pork longissimus muscle pH to mitochondrial respiratory activities, meat quality and muscle structure

Popp

Wicke

Klein

et al. 2015

Animal

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The way the pH falls post-slaughter has an impact on meat quality. Pork longissimus muscles (n = 48) were sorted in fast-(FG) (n = 15) and normal glycolysing (NG) (n = 33) muscles according to the post-slaughter pH 45 min values (FG < 6.0; NG > 6.0). FG muscles (5.84 ± 0.04) compared with NG muscles (6.27 ± 0.04) were accompanied with higher temperature, electrical conductivity, lightness and yellowness, and reduced grill loss and shear force values ( P < 0.05), but there were no pH-dependent changes of the drip loss and redness results. FG muscles had higher ( P < 0.05) percentages of fast-twitch glycolytic and lower proportions of fast-twitch oxidative and slow-twitch oxidative ( P < 0.05) muscle fibres. The study confirms the relationship of pH value to meat quality and muscle fibre characteristics also showing that pH values have no impact on intrinsic mitochondrial respiratory function.

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Section: Resultssupporting

confidence: 79%

The relationship of pork longissimus muscle pH to mitochondrial respiratory activities, meat quality and muscle structure

Popp

Wicke

Klein

et al. 2015

Animal

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“…On the other hand, moisture is a predominant component of meat, which in pork can make up to about 78 % of the total weight (Olszewski, 2007). It was shown that changes in moisture content of meat products were accompanied by the differences in colour features (Perlo et al, 2008;Nam et al, 2009;Waritthitham et al, 2010), thus moisture content and colour are thought to be related to each other (Zheng et al, 2006b). Dasiewicz and Mierzwińska (2006) noted some significant correlations between R, G, B colour components and moisture, fat and protein content, but failed to draw unequivocal conclusions because of the random nature of the correlations for ground meat and trimmings.…”

Section: Discussionmentioning

confidence: 99%

Correlation of the Attributes Measured by Computer Vision with Moisture and Fat Content of Meat Batters

Modzelewska‐Kapituła

Cierach

2012

FSTR

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The aim of this study was to determine if there is any correlation between moisture and fat content and such attributes estimated by the computer vision system (CVS) as white and red areas (%), values of colour coordinates in RGB and CIELAB colour systems, in the batters composed of porcine meat and fat (Experiment 1) or meat, fat and water (Experiment 2). The fat content (the Soxhlet method) was most highly correlated with the white fields' area (r = 0.98, 0.85 and 0.85 for data obtained from Exp. 1, Exp. 2, and both, respectively). Also, the moisture content (the oven drying method) showed the strongest correlation with the area of white fields (r = −0.97, −0.85, −0.83, for Exp. 1, Exp. 2, and both, respectively). Thus, for estimation of fat and moisture content in meat batters the most useful CVS attribute is area of white fields.

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“…A similar extent of longissimus muscle pH decline among yak calves, adult yaks and cattle after aging indicates similar at-death levels of muscle glycogen. Besides, the relationship between tenderness and metabolic capacity which affects muscle fibre types is not well defined (Renand et al, 2001;Nam et al, 2009), and more related researches are needed in yaks.…”

Section: Discussionmentioning

confidence: 99%

Expression profiles of myostatin and calpastatin genes and analysis of shear force and intramuscular fat content of yak longissimus muscle

Zheng¹,

Lin²,

Yu³

et al. 2011

CZECH J ANIM SCI

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ABSTRACT:The main objective of this study was to reveal the expression profiles of two negative regulators, myostatin (MSTN) and calpastatin (CAST) genes, of skeletal muscle growth in highland yaks (Bos grunniens). mRNA levels of both genes were quantified in different yak tissues by semi-quantitative RT-PCR to reveal the tissue expression pattern, and real-time quantitative RT-PCR was employed to compare the mRNA levels of MSTN and CAST in longissimus muscles of yaks at different ages and adult Yellow cattle. Intramuscular fat (IMF) content, tenderness and pH of longissimus muscle of yaks at different ages and of adult Yellow cattle were also measured. The results showed that MSTN and CAST expressions have tissue specificity and both exhibited a high level in longissimus muscle and a low level in adipose tissue. Yak calves had lower mRNA levels of both MSTN and CAST in longissimus muscle compared with adult yaks. The analysis of meat quality traits of longissimus muscle showed that the shear forces of raw longissimus muscle of yak calves were significantly lower than those of adult yaks and Yellow cattle, no significant difference was found between adult yaks and Yellow cattle of similar age. IMF content in longissimus muscle was lower in yaks than in Yellow cattle. Although yaks were smaller in body size than Yellow cattle, adult yaks showed lower levels of MSTN and similar level of CAST mRNA in longissimus muscle compared to Yellow cattle. These data indicate that the expression of both MSTN and CAST in longissimus muscle differs between adult yaks and yak calves, and the yak longissimus muscle shows a lower IMF content compared to cattle.

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Sensory evaluations of porcine longissimus dorsi muscle: Relationships with postmortem meat quality traits and muscle fiber characteristics

Cited by 48 publications

References 37 publications

The relationship of pork longissimus muscle pH to mitochondrial respiratory activities, meat quality and muscle structure

The relationship of pork longissimus muscle pH to mitochondrial respiratory activities, meat quality and muscle structure

Correlation of the Attributes Measured by Computer Vision with Moisture and Fat Content of Meat Batters

Expression profiles of myostatin and calpastatin genes and analysis of shear force and intramuscular fat content of yak longissimus muscle

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