The effects of breed, sex, intramuscular fat and ultimate pH on pork tenderness

Jelenikova, Jarmila; Pipek, P.; Miyahara, Mitsuoshi

doi:10.1007/s00217-007-0810-x

Cited by 32 publications

(30 citation statements)

References 13 publications

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“…At present research, the decreased drip loss could be attributed to the increased pH 24 in pigs fed CrMet. The shear force of cooked meat has been proved to decrease with increasing intramuscular fat contents and pH 1 value [42], but neither was affected by CrMet addition in present experiment. Besides, our data revealed that the moisture, crude fat, and protein contents in muscle were not affected by CrMet, which agreed with the results of Zhang et al [43], who used 200, 400 μg/kg chromium as CrPic in growingfinishing pigs.…”

Section: Discussionmentioning

confidence: 75%

Effects of Graded Levels of Chromium Methionine on Performance, Carcass Traits, Meat Quality, Fatty Acid Profiles of Fat, Tissue Chromium Concentrations, and Antioxidant Status in Growing-Finishing Pigs

Tian

Gong

Xue

et al. 2015

Biol Trace Elem Res

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A 97-day feeding trial was conducted to investigate the effects of dietary chromium methionine (CrMet) on performance, carcass traits, meat quality, fatty acid profiles of fat, tissue chromium concentrations, and antioxidant status in growing-finishing pigs. A total of 180 crossbred pigs with a mean initial body weight (BW) 30.18 ± 0.28 kg were allotted to 5 treatments with 6 replicates per treatment and 6 pigs per pen in a randomized complete block design based on BW and sex. Treatments were added with 0 (control), 100, 200, 400, and 800 μg/kg chromium as CrMet. Blood samples were obtained from the anterior vena cava on days 97. Carcass characteristics, pork quality, and tissue chromium concentration data were collected from one pig per pen. The results indicated that supplemental CrMet did not significantly affect growth performance, carcass traits, or meat amino acid profiles. Chromium at 100, 400, and 800 μg/kg decreased drip loss but increased shear force (P < 0.05). Pigs fed 100 or 400 μg/kg had a higher 24-h pH than the control (P < 0.05). While meat color, muscle moisture, crude protein, or crude fat were not affected by CrMet. Supplemental 800 μg/kg chromium reduced C18:0 levels in belly fat (P < 0.05), and chromium supplementation increased cis-9, trans 11-conjugated linoleic acid levels linearly (P < 0.05). Dietary CrMet supplementation increased serum, kidney, and muscle chromium contents (P < 0.05) but did not affect liver chromium contents. Besides, tissue chromium concentrations were increased linearly with increased chromium dosage (P < 0.05). Chromium at 400 μg/kg increased serum glutathione peroxidase activities (P < 0.05), and chromium at 800 μg/kg decreased serum total antioxidant capacity levels (P < 0.05). Nevertheless, liver and kidney antioxidant status were not significantly affected by CrMet. These results indicated that dietary supplementation CrMet did not significantly influence growth and carcass traits, but improved meat quality at the expense of tenderness. Therefore, the long-term exposure to 800 μg/kg chromium affected fatty acid compositions and reduced serum antioxidant capacity.

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Section: Discussionmentioning

confidence: 75%

Effects of Graded Levels of Chromium Methionine on Performance, Carcass Traits, Meat Quality, Fatty Acid Profiles of Fat, Tissue Chromium Concentrations, and Antioxidant Status in Growing-Finishing Pigs

Tian

Gong

Xue

et al. 2015

Biol Trace Elem Res

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“…The larger difference in meat quality traits between the two sexes in Duroc, compared to Landrace, is supported by Jelenikova et al (2008). They estimated the differences between Landrace and Duroc (among other breeds) and between females and castrates, for traits related to tenderness and IMF, and also observed a better eating quality (tenderness and juiciness) for females than for castrates.…”

Section: Genetic Variation In Meat Qualitymentioning

confidence: 91%

Genetic parameters of meat quality traits in two pig breeds measured by rapid methods

Gjerlaug-Enger

Aass

Ødegård

et al. 2010

Animal

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To study genetic variation in meat quality traits measured by rapid methods, data were recorded between 2005 and 2008 on samples of M. longissimus dorsi (LD) in Landrace (n 5 3838) and Duroc (n 5 2250) pigs included in the Norwegian pig breeding scheme. In addition, ultimate pH levels in the glycolytic LD (loin muscle) and M. gluteus medius (GM, ham muscle), and in the oxidative m. gluteus profundus (GP, ham muscle) were recorded as an extended data set (n 5 16 732 and n 5 7456 for Landrace and Duroc, respectively) from 1998 to 2008. Data were analysed with a multi-trait animal model using AI-REML methodology. Meat from Duroc had considerably more intramuscular fat (IMF), less moisture and protein, appeared darker with higher colour intensity and had lower drip loss than meat from Landrace. The heritability estimates (s. in LD all demonstrated moderate-to-high genetic variation for these traits in both breeds. Near infrared spectroscopy and EZ-DripLoss are modern technologies used in this study for the determination of chemical components and drip loss in meat. These methods gave higher heritabilities than more traditional methods used to measure these traits. The estimated genetic correlations between moisture and IMF in Duroc, and pH and drip loss in Duroc were both 20.89. Interesting differences between the two breeds in numerical value of some genetic correlations were observed, probably reflecting the differences in physiology and selection history between Landrace and Duroc. The estimated genetic correlation between drip loss and pH was much stronger in Duroc than in Landrace (20.89 and 20.63, respectively). This might be due to the high pH in Duroc, whereas Landrace had a lower pH closer to the iso-electric point for muscle proteins. The positive genetic correlation between the L* value in meat and IMF in Duroc (0.50) was an effect of differences in visible marbling, rather than meat colour. For Landrace, this correlation was negative (20.20). IMF content showed favourable genetic correlations to drip loss (20.36 and 20.35 for Landrace and Duroc, respectively).

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“…They are strictly connected with the conversion of muscles into meat and its ageing. The course of glycolysis determines the final pH value, which, in consequence, affects the culinary and technological quality of meat [28,56], the scale of protein proteolysis [22,30,56] and the ultimate tenderness of meat [20,25,51].…”

Section: Introductionmentioning

confidence: 99%

The relationship between protein changes in porcine longissimus muscle at different courses of meat tenderisation

Grześ

Pośpiech

Iwańska

et al. 2017

Eur Food Res Technol

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The effects of breed, sex, intramuscular fat and ultimate pH on pork tenderness

Cited by 32 publications

References 13 publications

Effects of Graded Levels of Chromium Methionine on Performance, Carcass Traits, Meat Quality, Fatty Acid Profiles of Fat, Tissue Chromium Concentrations, and Antioxidant Status in Growing-Finishing Pigs

Effects of Graded Levels of Chromium Methionine on Performance, Carcass Traits, Meat Quality, Fatty Acid Profiles of Fat, Tissue Chromium Concentrations, and Antioxidant Status in Growing-Finishing Pigs

Genetic parameters of meat quality traits in two pig breeds measured by rapid methods

The relationship between protein changes in porcine longissimus muscle at different courses of meat tenderisation

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